Comparative Study of Biochemical Parameters between Five types of Marine Fishes of Landing site of Tuticorin coast and Marine Market Fishes of Theriyoor

Abstract

Marine yield such as oyster, crustacean and fishes are known to be a source of protien rich in essential amino acids. Moreover, those yields contain high in monounsaturated and polyunsaturated fatty acids that might favorably improve lipid profiles and reduce risk of coronary heat disease (CHD). Thus this study was carried out to determine the biochemical parameters of raw marine fishes S. commerson tended to have the highest moisture content 68.6%, but in market fish moisture contend is reduced to 60.5%. L.sebae had the highest protein content 7.8% and the market fish had 5.% and the L. leuciscus had highest lipid content 2.9% and the market fish had 1.4% of lipid. At the point of death, the supply of oxygen to the muscle tissue is interrupted because the blood is no longer pumped by the heart and is not circulated through the gills where, in the living fish, it becomes enriched with oxygen. Since no oxygen is available for normal respiration, the production of energy from ingested nutrients is greatly restricted. Glycogen (stored carbohydrate) or fat is oxidized or “burned” by the tissue enzymes in a series of reactions which ultimately produce carbon dioxide (CO2), water and the energy-rich organic compound adenosine triphosphate (ATP). Undoubtedly one reason for the rather poor reputation or fish in the past has been poor quality due to lack of rapid transport; nowdays, with modern techniques for freezing, storing and transporting very fresh fish, the consumer can receive fish that has a composition and flavour virtually unchanged from when it was caught, and should do so to an ever increasing extent in the future.