Chemical composition analysis of three commercially important fish species (sardine, anchovy and mackerel)

Crude protein, total lipids, moisture, total ashes and selected mineral (Ca, Mg, Fe, Zn, Cu, Mn) content, fatty acid and amino acid composition were determined in the muscle tissue of three widely consumed fish species (sardine, anchovy and mackerel) obtained from Quanzhou of China. All fish species were high in protein (21.46%3 similar to 22.75%), with total lipid and moisture content varied from 2.24% to 8.23% and from 69.7% to 74.9%, respectively, depending on the species. Total ash content range from 1.25%similar to 1.63% but macrominerals content varied considerably with Mg content ranged from 470.24mg/100g to 687.45mg/100g and Ca levels ranged from 16.40mg/100g similar to 109.22 mg/100g depending on the species. The most abundant microminerals were Fe and Zn followed by Cu and Mn. In all the three species, palmitic acid (28.44%similar to 30.62%) was the predominant saturated fatty acid. Oleic acid (11.23%similar to 22.15%) was the most abundant monounsaturated fatty acid. DHA was the main polyunsaturated fatty acids, followed by EPA. Sardine had the highest DHA (12.74%). Amino acid compositions were similar for the three species which were high in glutamate, lysine, leucine and aspartate and low in cysteine. Almost all amino acids content of anchovy were higher than other two species.