Md. Rashedul Azim
Laboratory of Applied Chemical Analysis (LACA), Department of Applied Chemistry and Chemical Engineering (ACCE), Faculty of Science, University of Chittagong, Chittagong, Bangladesh
Md. Moazzam Hossain
Laboratory of Applied Chemical Analysis (LACA), Department of Applied Chemistry and Chemical Engineering (ACCE), Faculty of Science, University of Chittagong, Chittagong, Bangladesh
Mahfuza A Moushumy
Laboratory of Applied Chemical Analysis (LACA), Department of Applied Chemistry and Chemical Engineering (ACCE), Faculty of Science, University of Chittagong, Chittagong, Bangladesh
Md. Ashraful Hoque
Laboratory of Applied Chemical Analysis (LACA), Department of Applied Chemistry and Chemical Engineering (ACCE), Faculty of Science, University of Chittagong, Chittagong, Bangladesh
M Helal Uddin
Laboratory of Applied Chemical Analysis (LACA), Department of Applied Chemistry and Chemical Engineering (ACCE), Faculty of Science, University of Chittagong, Chittagong, Bangladesh
Lipid, Indian mackerel, PUFA, GLC, Microbial activities
Bay of Bengal, Bangladesh
Animal Health and Management
2.1 Collection and Identification of the marine species The export quality title fish Indian mackerel (Rastrelliger kanagurta) of the Bay of Bengal was collected from the local fish market, Sadarghat in port and marine city Chittagong (22°20'18.24" N 91°49'54.05" E) which is the financial centre of southeastern Bangladesh. The specimen was identified at the Institute of Marine Sciences & Fisheries of the University of Chittagong.
2.2 Extraction of the lipid: The lipid was extracted from the muscle of Indian mackerel by Bligh and Dyer method using acetone and ethyl acetate as solvent. The extract thus obtained was dried, free of solvent first by rotary evaporation and finally by blowing a slow stream of nitrogen gas. Analytical grade chemicals and reagents were used. Solutions were prepared according to the standard procedures.
2.3 Physico-chemical characterization Refractive index, specific gravity, viscosity and moisture content of the muscle lipid and ash content, crude fat, crude fiber content of the de-oiled muscle of the Indian mackerel were determined by standard methods. Saponification value, saponication equivalent value, acid value and percentage of free fatty acid (as oleic acid), iodine value, acetyl value, peroxide value, thiocyanogen value, Richert Meissl value, Polenske value, Henher value, Elaiden test and quantity of unsaponifiable matter of the muscle lipid of Indian mackerel were determined by standard methods.
2.4 Microbial analysis The microbial activity of muscle lipid of Indian mackerel was studied against four bacteria and four fungi. For the detection of antibacterial activities the disc diffusion method was followed. The antifungal activity was assessed by food poison technique. Nutrient agar (NA) and potato dextrose agar (PDA) were used as basal medium for the test of bacteria and fungi respectively. Chloroform was used as a solvent to prepare desired solution (10 % and 5 %) of the lipid sample. Proper control was maintained with chloroform.
2.5 Estimation of minerals By applying the standard methods, minerals (N, P, K and Ca) of lipid-containing muscle were determined.
2.6 Chromatographic examinations The identification of fatty acid components from GLC analysis was carried out on the basis of relative retention time and was quantified by measuring the peak area in comparison with standard value.
International Journal of Fisheries and Aquatic Studies 2018; 6(6): 268-272
Journal