Seasonal Variations in Cholesterol Content and Proximate Composition of Indian Mackerel (Rastrelliger kanagurta)
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Keywords:
Cholesterol, seasonal variations, mackerel, proximate compositionAbstract
Dietary cholesterol levels are directly linked with
risks of coronary heart disease (CHD). Food labeling
is an important parameter for displaying the
regulatory and safety level of cholesterol. Quadruplicate
samples of Indian mackerel of different size
and weight were collected on monthly basis for a
period of one year and were analysed for cholesterol
content, proximate composition and nonsaponifiable
matter (NSM). Cholesterol content was not steady
throughout the year and varied in relation to size
and season; was found to be higher at 80.3 mg% and
lower at 7.76 mg% during the month of October and
December respectively. Protein content also showed
wide variations throughout the period and the
values ranged between 11.2 to 28.1%. The moisture
content showed consistently inverse trend with fat
content during the period of August to October.
NSM content was negligible and undetectable. No
correlation was observed between the content of
cholesterol and NSM in fish samples for different
months. The results of two way ANOVA showed
that there was a significant difference in cholesterol
content with in the months (p<0.05).