Composition of Egyptian Kharmout fish (Claria lazera) (Lipids and proteins) [Egypt]
1985
Moharram, Y.G. (Alexandria Univ. (Egypt). Faculty of Agriculture) | Mostafa, M.M.
The proximate composition, lipid classes, triglycerides, and fatty acids as well as the protein fraction and content of amino acids of Kharmout fresh water fish (Claria lazera) were investigated. The results indicated that fish muscle contained about 4% lipid and 20.6% crude protein. The iodine value of the oil of edible muscle was 128-137. Its saponification number was 190.2-196.2. Oil was fractionated into 5 classes and 7 groups of triglycerides. It was composed of saturated, monoenoic, dienoic, and polyenoic fatty acids. About 90% of the protein nitrogen was soluble nitrogen. It was fractionated into 71% and 28% myosine and non-myosine nitrogen respectively. The protein of the fish contained all the essential amino acids in levels more than those required by F.A.O. reference protein.
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