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Nutritional qualities of common edible cephalopods at the Arabian Sea

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Relation http://eprints.cmfri.org.in/11295/
http://www.ifrj.upm.edu.my/23%20(05)%202016/(13).pdf
 
Title Nutritional qualities of common edible cephalopods at the Arabian Sea
 
Creator Chakraborty, Kajal
Joy, Minju
Vijayagopal, P
 
Subject Cephalopods
Fish Biotechnology
 
Description Nutritional composition of the edible portions of five commercially important species of
cephalopods in the Arabian Sea was evaluated. The selected species included Amphioctopus
neglectus, Cistopus indicus, Uroteuthis duvauceli, Sepia pharaonis and Sepiella inermis. The
cephalopods were demonstrated to contain protein with balanced proportions of essential to
non-essential amino acids (~ 1.2). A. neglectus was found to contain greater quantities of sulfur
containing amino acids (23 mg/100 g) and lysine (36 mg/100 g) than other cephalopods, which
indicated that the protein can effectively complement the limiting amino acids in our daily
diets. The C20–C22 long chain n-3 fatty acids, eicosapentaenoic acid and docosahexaenoic acid,
vital for human health, were found to be predominant in the edible part of the cephalopod
species (119-360 mg/100g and 595-1211 mg/100g respectively). The n-3/n-6 polyunsaturated
fatty acid ratio of U. duvauceli was significantly greater (~10, P < 0.05) than other cephalopods,
and may consequently serve as a substitute to balance the greater admission of n-6 fatty acids in
our standard utilization of vegetable oil. Fatty acid based atherogenicity and thrombogenicity
indices (
 
Date 2016
 
Type Article
PeerReviewed
 
Format text
 
Language en
 
Identifier http://eprints.cmfri.org.in/11295/1/International%20Food%20Research%20Journal_Kajal%20Chakraborty_2016_23-5_Nutritional%20qualities%20of%20cephalopods.pdf
Chakraborty, Kajal and Joy, Minju and Vijayagopal, P (2016) Nutritional qualities of common edible cephalopods at the Arabian Sea. International Food Research Journal, 23 (5). pp. 1926-1938.