Analytical characterization, fatty acid composition and microbial activities on muscle (edible portion) lipid of narrow-barred Spanish mackerel (Scomberomorus commerson) fish of the Bay of Bengal

Abstract

The study of different properties of fish lipids carries immense significance, due to the ever-increasing beneficial aspects of fish lipids in human life. One of the most commercially available fish species namely narrow-barred Spanish mackerel fish (Scomberomorus commerson) was chosen for this study and the lipid profile was obtained using the solvent extraction method and found to be 21.00 mg/g. Physical and chemical parameters such as refractive index, viscosity, specific gravity, crude fat, crude fiber, ash content, saponification value, saponification equivalent value, acid value, iodine value, peroxide value, acetyl value, thiocyanogen value, Reichert-Meissl value, Polenske value, Henher value, Kirschner value, cholesterol content, etc. of the lipid were determined and compared with those of different standard fats or oils. Thin Layer Chromatography (TLC) indicated the presence of several fatty acids viz. palmitic acid, stearic acid, linolenic acid, and erucic acid respectively with some other unknown fatty acids. The lipid sample was evaluated for microbial activities (bacterial and fungal activity) by standard methods and was also analyzed quantitatively for the determination of percentages of protein and minerals (N, P, K, and Ca). Thus, it is associated with various important parameters regarding industrial, pharmaceutical, and nutritional aspects.