NUTRITIONAL VALUE AND QUALITY CHARACTERISTICS FOR FAT OF JEWFISH Nematalosa nasus  (Bloch, 1795)

M. H. Al, S.; Shatty,

	NUTRITIONAL VALUE AND QUALITY CHARACTERISTICS FOR FAT OF JEWFISH Nematalosa nasus (Bloch, 1795)
IRAQ JOURNAL OF AGRICULTURE
Article 1, Volume 13, Issue 2, 2008, Pages 0-0
Authors
S. M. H. Al;
Abstract
The proximate chemical composition of Jaffout, Nematalosa nasus chemical composition was shown to contain the following: 17.13 ± 0.4% protein , 3.40 ± 0.6% fat, 1.85 ± 0.02% ash , 77.62 ± 0.7% moisture. The nutritional value was 103.81 ± 4.9 K Cal /100 g. Jaffout is classified as medium fat species. The average length and weight for studied fish was 17.52 cm and 80.8 g respectively. The pH of fresh fish ranged between 6.5 – 6.6 . The quality characteristics for fat showed higher Iodine number and saponafication value (145, 200 respectively) due to their high content of polyunsaturated fatty acids 62.23%. The most important characteristic for fat is the high content of polyunsaturated omega – 3 fatty acids such as Eicosapentaenoic acid (EPA) (C20:5) which reached 7.20% and Docosahexaenoic acid (DHA) (C22:6), their values were 7.20 and 3.20% respectively. The highest content of (C16:0) in fat was reached 26.52%. The minerals in Jaffout contained 150.53, 319.81, 38.23, 265.72, 55.42, 1.11mg /100g for Na, K, Ca, P, Mg and Zn respectively. It can be concluded that Jaffout can be considered as one of the most important fish for both nutritional and health aspects, in addition to the cheep price and its availability all over the year.

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