Biochemical study on the meat and oil of Mongolian fishes

The objective of this study was to determine the meat quality and fish oil's physical and chemical characteristics of the Mongolian fishes: Syrok (Coregonus peled), and Lenok (Brachymystax lenok). Lipid content was 3.1 to 14.15%, moisture was 72.14 to 80.5%, protein content was 8.54 to 9.8% and total mineral element was 0.5 to 3.1%. The caloric value Lenok (Brachymystax lenok) was 68.7 and Syrok (Coregonus peled) - 142.8 Kj/100g, respectively. Minerals included potassium (46.32 to 52.22%), phosphorous (39.06 to 41.3%), calcium (3.26 to 5.87%), magnesium (2.08 to 3.97%) and silicon (1.14 to 2.24%), while zinc, iron and copper were present intrace amounts. Eight non essential amino acids with total amount of 58.61 to 59.64% were identified, and histidine detected as in highest value in all the species, followed by arginine. The data showed that the Mongolian fishes are of high nutritional value and good source of proteins, minerals as well as non essential amino acids. The physical and chemical characteristics of Syrok (Coregonus peled), and Lenok (Brachymystax lenok) fish oil were analyzed. These parameters are: iodine value (IV), peroxide value (PV), acid value (AV), saponification value (SV), percentage of free fatty acid (%FFA), refractive index (RI) and colour. The extracted lipid content obtained from muscles of Syrok and Lenok was about 14.15% and 3.1%. The percentages of unsaturated fatty acids were higher than saturated fatty acids accounting for 74.37% and 25.6%, 83.83% and 16.46% respectively.