Details are given of the yield and composition of dried waste from the filleting wastes of 3 commercially less utilized fish of the Maharashtra coast (Saurida tumbil, Caranx sexfasciatus and Sphyraena jello). The amino acid composition after acid hydrolysis is detailed for the three species

Damle, S.P.

Garg, D.K.

James, M.A.

Aquatic Commons

c position an 
Co mercial 
in acid Content Some 
less lmpo t Fishes of aras 
About 35-40 % of the fish landed in Maha-
rashtra are miscellaneous type and these are 
converted into fish meal or allied products. 
The meat from these fishes can be separated 
and used for human consumption. The 
waste from fiUetjng or meat picking is a 
good source for fish meal production. This 
communication details the yield and com-
position of dried waste from the filleting 
wastes of three commercially less utilized 
fishes of Maharashtra coast and their amino 
acid composition. 
Three commonly available species, namely, 
chorbombil (Saurida tumbil), kala bangada 
( Caranx sexfasciatus) and ghalse ( Sphy-
raena jello) were procured from local lan-
ding places in Bombay in fresh condition. 
The offal is comprised of head, tail, fins, 
guts, skin and bones. This was finely chop-
ped and dried in an air oven maintained 
at 60 + 1 °C for 24 h. The material can be 
also sun dried. The chemical composition 
of the offal meal was determined as per 
AOAC (1975) method and the amino acid 
profile by standard microbiological assay 
methods (Kavanagh, 1963). 
The percentage yield of dried offal and 
its chemical composition are presented in 
Table 1. 
Table 1. Yield and chemical composition 
of drie d offal 
Kala Ghalse Chor-
bangada bombil 
Yield of dried 
offal meal% 25.90 17.67 12.32 
Moisture% 6.72 5.88 5.13 
Crude protein% 
(TNx6.25) DWB 59.00 61.18 62.03 
Fat% 
" 
6.81 6.50 8.86 
Total ash %,, 34.12 32.28 29.06 
Acid 
insolubles% ,, 0.16 0.17 0.09 
Ca0% 
" 
15.22 13.96 11.78 
P205 % 
" 
16.07 15.12 14.31 
The value of crude protein (on dry weight 
basis) ranged between 59-62.03 % which is 
as good as grade 2 fish meal. The fat con-
tent varied from 6.5-8.86 %, and the pro-
blem of oxidative rancidity during storage 
was not observed. Acid insolubles in all 
the three species were in the range of 0.09-
0.17 %, which is very low and hence can 
be incorporated in poultry feed. Total ash 
content ranged between 29.06-34.12 %. This 
was basically due to bones which reflected 
in high calcium content of the meal. 
Table 2. Amino acid composition of kala 
bangada, ghalse and chorbombil 
(g/100 g of protein) 
Amino acid Kala Ghalse Chor-
bangada bombil 
Arginine 4.98 4.53 4.75 
Histidine 1.83 2.13 2.43 
Lysine 6.83 7.16 7.33 
Tyrosine 2.11 1.71 1.98 
Phenylalanine 4.81 5.11 5.33 
Methionine 2.94 2.46 3.01 
Cystine 2.11 2.74 2.06 
Threonine 4.37 4.18 4.81 
Leu cine 5.09 5.30 5.62 
lsoleucine 4.11 4.38 4.19 
Valine 6.83 6.91 6.33 
Glutamic acid 11.21 12.31 12.62 
Aspartic acid 8.33 7.61 9.11 
Glycine 3.81 4.11 4.47 
Pro line 4.13 3.98 3.74 
Serine 4.37 5.11 4.83 
Tryptophan 0.76 0.71 0.69 
The amino acid pattern after acid hydroly-
sis is shown in Table 2. Among those the 
most abundant are aspartic acid, glutamic 
acid, lysine, valine, leucine and tyrosine. 
However it should be noticed that amides 
of aspargine and glutamine are converted 
into corresponding acids by acid hydrolysis. 
The essential amino acid profile of the dried 
FISHERY TECHNOLOGY 
COMPOSITION OF FISH MEAL 
offal is comparable to that from other marine 
fishes (Mukundan & James, 1978; Mukundan 
et al., 1981; Mukundan et al., 1986). 
The authors are grateful to Shri M. R. Nair, 
Director, Central Institute of Fisheries Technology, 
Cochin for permission to publish the paper. 
References 
AOAC (1975) Official Methods of Analy-
sis (Horwitz, W., Ed.) 12th edn., Asso-
ciation of Official Analytical Chemists, 
Washington 
Bombay Research Centre of 
Central Institute of Fisheries Technology, 
Bombay - 400 005 
Vol. 26, 1989 
71 
Kavanagh, P. (1963) in Analytical Micro-
biology, p. 567, Academic Press, New 
York 
Mukundan, M. K. & James, M.A. (1978) 
Fish. Technol. 15, 85 
Mukundan, M. K., Radhakrishnan, A. G., 
James, M. A. & Nair, M. R. (1981) 
Fish. Technol. 18, 129 
Mukundan, M. K., Radhakrishnan, A. G., 
Stephen, J. & Antony, P. D. (1986) 
Fish. Technol. 23, 189 
M. ARUL JAMES, 
D.K.GARG 
AND 
S. P. DAMLE 


Composition and amino acid content of meal from some commercially less important fishes of Maharashtra

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Composition and amino acid content of meal from some commercially less important fishes of Maharashtra

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