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.