Champsodon nudivittis a new fish species for the northeastern Mediterranean, Turkish coastal water. This new fish species, Champsodon nudivittis, is one of the discard fish which is not used for one of food items for people around the region. The aim of this current study is to investigate the proximate composition (lipid, moisture, and ash) and fatty acid composition of whole and fillets (without skin) of Champsodon nudivittis. The percentages of lipid, moisture, and ash of the whole fish and fillets were found to be 1.40 %-1.63 %, 76.46 %-80.61 %, and 2.25 %-1.64 %, respectively. The highest two fatty acids, Docosahexaenoic acid (DHA, C22:6n3) and palmitic acid (C16:0), were found to be 23.01%-27.02% and 19.88%-23.80% in whole and fillets of the fish respectively. Additionally, the levels of arachidonic acid (ARA, C20:4n6) in both whole and fillets was found to be higher than those of eicosapentaenoic acid (EPA). The whole and fillets without skin of the fish was found out low in lipid levels however the levels of DHA of this fish was found out high. Regarding its fatty acid composition, this fish can be a useful raw material item that could be used mainly in fish meal industry and other industrial branches.
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