Proximate composition analysis of stingrays from local fish market in Kuching, Sarawak
DOI:
https://doi.org/10.33736/tur.3431.2021Keywords:
Stingrays, Himantura undulata, Maculabatis gerrardi, Proximate compositionAbstract
Stingrays are one of the marine fishes that inhabit the shallow part of the ocean. They are well known to the locals as cuisine and its parts as accessories for items such as handbags, belts, and decorations. Stingrays of species Himantura undulata and Maculabatis gerrardi are commonly caught by fishermen of Sarawak, but most of its nutritional and antinutritional factors both species are unknown. This study focused on the analysis of some proximate composition such as moisture, ash, and lipid content. Analysis of total organic matter was done as well. The stingrays were obtained from local fish market in Kuching, Sarawak. The method used for moisture (wet basis), ash, and total organic matter is of AOAC (method 930.15), while crude lipid content was based on the Chedoloh method of extraction. The study revealed that H. undulata and M. gerrardi are nutritious in terms of moisture, ash, and lipid content to be 78.44 and 80.74% (dry basis), 0.48 and 1.37%, 2.46 and 7.74% respectively.
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