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1 Volume 4 Issue 9 May 7 International Journal of Informative & Futuristic Research Comparative Study on the Biochemical Composition of Some Selected Shellfishes on Paper ID IJIFR/V4/ E9/ 8 Page No Subject Area Fisheries Key Words Penaeus Indicus, Scylla Serrata, Perna Viridis, Loligo Duvauceli, Biochemical Composition st Savitha Nandanan nd Drisya.S Assistant Professor Department of Zoology, Sree Narayana College, Nattika, Kerala M.Sc. Student Department of Zoology, Sree Narayana College, Nattika, Kerala Abstract Four commercially important edible shellfishes such as Penaeus indicus, Scylla serrata, Perna viridis and Loligo duvauceli were collected from Nattika, Kerala and their biochemical composition were analysed on nutritive aspects. Among the four shellfishes, the highest protein and lipid content were reported in Penaeus indicus. Highest carbohydrate and water content were estimated in Perna viridis. Highest ash content was estimated in Scylla serrata. The present investigation was a useful reference for consumers in order to choose shellfishes based on their nutritive value. I. INTRODUCTION Shellfishes are exoskeleton bearing aquatic invertebrates which represent an alternative food resource to finfishes. Shellfish should be considered as low lipid, high protein food that can be included in a low fat diet. They are rich in several vitamins and minerals that are needed to human body (Food and Nutrition Board, 7). It is one of the most nutritionally balanced healthy diet. The analysis of biochemical composition of an organism such as protein, carbohydrate, lipid, mineral and moisture content is often necessary to ensure that they meet the nutritional requirements essential for the growth and health of a living being (Nicy,et.al.,6). Shellfishes form an important source of food especially for the coastal inhabitants. Besides forming a delicious food in domestic market, they form a rich source of foreign exchange also. This work is published under Attribution-NonCommercial-ShareAlike 4. International License Copyright IJIFR 7 77

2 II. METHODOLOGY Four important edible shellfishes such as P.indicus, S.serrata, P.viridis and L.duvauceli were collected from Nattika, Kerala. The study involves the estimation of protein, carbohydrate, lipid, water, and ash content in the muscle by standard procedure. The Folin-ciocalteu method (Lowry method) was adopted for the estimation of total protein in the tissue.total carbohydrate content was estimated by the procedure using phenol and sulphuric acid followed by colorimetry. The chloroform-methanol extraction procedure is used for extracting lipid from the tissue. The water content of the shell fish was estimated by drying a known weight of tissue in a hot air oven at c for 6 hrs. The difference in weight before and after drying give the amount of water present and the result were expressed in percentage. Ash content was estimated by burning the oven dried sample in a muffle furnace at 55 c. III. RESULT The analysis of biochemical composition of selected shellfishes showed that P.indicus has high protein content (5.7mg/g). It was followed by L.duvauceli (.79mg/g), S.serrata (.4mg/g) and lowest was reported in P.viridis (.68mg/g).(Graph-).Highest carbohydrate content was reported in P.viridis (.89mg/g) and lowest in L.duvauceli (.7mg/g)..86mg/g and.8mg/g were observed in P.indicus and S.serrata respectively.(graph-). Highest lipid content was reported in P.indicus (4.7%) followed by P.viridis (.8%), S.serrata (.%) and L.duvauceli (.%) (Graph-). Highest water content was reported in P.viridis (8%) and lowest in P.indicus (79%) (Graph-4).The water content in S.serrata and L.duvauceli were reported as 8% and 8%.Highest ash content was reported in S.serrata (.66%) followed by.9% in P.viridis and.76% in L.duvauceli. The lowest ash content was reported in P.indicus (.5%) (Graph-5). 6 PROTEIN CONTENT 5 PROTEIN mg/g 4 protein 5,7,4,68,79 Graph : showing the total protein content in selected shellfishes. 77

3 CARBOHYDRATE mg/g CARBOHYDRATE CONTENT,,5,,5 carbohydrate,86,8,89,7 Graph : showing the total carbohydrate content in selected shellfishes LIPID % LIPID CONTENT 4,5 4,5,5,5,5 lipid 4,7,,8, Graph : showing the total lipid content in selected shellfishes WATER % WATER CONTENT water Graph 4: showing the total water content in selected shellfishes 77

4 ASH %,5,5,5 ASH CONTENT SHELL FISHES Graph 5: showing the total ash content in selected shellfishes IV. DISCUSSION Edible shellfishes are valuable in the diet because it contain good quality protein, lipid, minerals and vitamins which are beneficial to humans. Among the four shellfishes in the study, Penaeus indicus contain highest protein (5.7mg/g) and lipid content (4.7%).The findings here are in agreement with the reports of Nurnadia,et.al. () and Mukundan,et.al.(98).From a nutritional stand point,shrimps are high in protein,low in saturated fat and have neutral flavour(dayal,et.al.,). High protein, low lipid content and highest ash content which is a measure of mineral content, were esimated in Scylla serrata in the present study.in, Baliao observed that mud crab has high market value due to its low fat, high protein, mineral and vitamin content as well as fine taste.according to Saritha,et.al.(5), in Perna viridis the protein content and lipid content were high in comparison to carbohydrate and ash content. More or less similar results were observed in the present investigation also. So P. viridis can be considered as alternative source of cheap animal protein. Nicy,et.al. (6) reported that more than 75% of the cephalopod landings along southwest coast of India are generally represented by the squid, Loligo duvauceli and cuttle fish, which contain good amount of protein and low fat. Crustaceans flesh is slightly higher in protein; while molluscs and cephalopods will be lower in protein content.the present study also agree with these results. V. CONCLUSION P.indicus can be suggested as an ideal nutritious food among four shell fishes analysed because of it relatively high value of protein and lipid. By avoiding the use of butter, ghee and by choosing steam or broil instead of frying, shellfish can be a low fat, low cholesterol, high protein and heart-healthy choice food. This investigation is a useful reference for consumers in order to choose shell fishes based on their nutritive value. VI. ACKNOWLEDGEMENT The authors wish to thank Principal, HOD of Zoology, teaching and non-teaching staff of Sree Narayana College, Nattika for their support to carry out this work. 774

5 VII. REFERENCES [] Sea food choices-balancing benefits and risks, Food and Nutrition Board, Institute of Medicine, National Academic Press, Washington,D.C.,(7). [].A.B. Nicy,P. Velayutham,D. Sukumar,S.A. Shanmugam and V. Kanaga, Comparative study on proximate composition of cuttle fish species from Toothukudi coast,international Journal of Fishery and Aquatic Studies,4(5),pp 96-97(6). [].A.A. Nurnadia,A. Azrina and I. Amin, Proximate composition and energetic value of selected marine fish and shellfish from the west coast of Peninsular Malaysia,International Food Research Journal,8,pp7-48(). [4].M.K. Mukundan,A.G. Radhakrishnan,M.A. James and M.R.Nair, Comparative study of the nutrient content of fish and shellfish,fish Technol,8,pp9-(98). [5].J.S. Dayal,A.G. Ponniah,H.I. Khan,E.P.M. Babu,K. Ambasankar and K.P.K. Vasagam, Shrimps-A nutritional perspective,current Science,4(),pp (). [6].D.D. Baliao, Mud crab culture,r.r. Stickney(ed),Encyclopaedia of Aquaculture,John Wiley and Sons,New York,pp548-55(). [7] K. Saritha,D. Mary and J. Patterson, Nutritional status of Green Mussel Perna Viridis at Tamil Nadu,Southwest Coast of India, J Nutr Food Sci, S4:. doi:.47/55-96(5). TO CITE THIS PAPER Nandanan, S., Drisya.S (7) :: Comparative Study on the Biochemical Composition of Some Selected Shellfishes on International Journal of Informative & Futuristic Research (), Vol. (4) No. (9), May 7, pp , Paper ID: IJIFR/V4/E9/8. Available online through