Identifying the nutritional composition of fish waste, bones, scales, and fins

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Abstract

Extraction valuable products from fish waste such as protein, lipid has gained more research attention around the worldwide. In this study, a fish waste was subjected to approximate analysis to determine the nutritional composition includes protein, lipid, and carbohydrates as well as moisture and ash content. The fish waste included scales, fins, and bones isolated from Cyprinus carpi fish samples. The fish samples were divided into three samples groups and named G1, G2, and G3.The results showed high protein content in fish waste and the highest value 27.3 % found in bones (G3). The highest value of lipid content also was recorded in bones 7%. The higher moisture content was detected in scales parts 73% accompanied with a significant difference (P-value <0.05) in the scales moisture contents among the three fish waste groups. In addition the results revealed that the protein and lipid content increased with increasing weight and size of fish. In general, this study presents a high nutritional value of fish waste, providing another a viable source for sustainable food industry.

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Isolation and characterization of collagen from fish waste material- skin, scales and fins of Catla catla and Cirrhinus mrigala

Shahid Mahboob (2015)

The collagen of skin, scales and fins of Catla catla and Cirrhinus mrigala were isolated and characterised. Nine fishes of each fish species of three weight groups were collected from a commercial fish farm. Collagen characterisation using SDS-PAGE revealed the molecular weights (kDa) of the C. catla skin, scales, and fins which ranged from 120 to 210, 70 to 201, and 68 to 137 kDa, respectively. The size of the collagen of C. mrigala skin, scales and fins ranged from 114 to 201, 77 to 210, and 70 to 147 kDa, respectively. Glycine and alanine were the most abundant amino acid, whereas tryptophan was totally absent in all selected tissues. Thus, significant variation exists in type of collagen and amino acid profile within the weight groups of the two fish species. The imino acid (proline and hydroxyproline) contents estimated in C. catla and C. mrigala skin (161-165 and 160-168), scales (155-159 and 152-161) and fins (162-171 and (152-155) residues/1,000 residues, respectively. The proximate analysis was also performed for skin, scales and fins. The maximum protein content of the skin was determined as 26.10 % and 22.90 % in the C. catla and C. mrigala, respectively, from the W3 weight group. The scales of the W3 weight group exhibited maximum protein contents of 25.90 and 21.77 % for C. catla and C. mrigala, respectively. The maximum protein contents (19.04 % and 18.12 %) were recorded for C. catla and C. mrigala, respectively in the fins.