BIOCHEMICAL COMPOSITION OF FRESH WATER AND MARINE WATER FISH VARIETIES
Publication Date : 30/04/2015
The fresh fish varieties like tilapia, katla pink perch and silver belly were analysed for chemical constituents like moisture, fat, protein, calcium, phosphorus, iron, vitamin A and peroxide value. Marine fish were found to be rich sources of calcium, phosphorus iron and fat, whereas fresh water fish were rich in protein and vitamin A. Fat content was comparatively low. Yield of fish muscle was found to be high in fresh water species like katla (78 per cent) and tilapia (75.5 per cent). Higher peroxide value was observed in marine varieties.