Proximate and fatty acid composition of cooked South African Cape snoek (Thyrsites atun)
CITATION: Henning, S. S. & Hoffman, L. C. 2017. Proximate and fatty acid composition of cooked South African Cape snoek (Thyrsites atun). South African Journal of Science, 113((5/6), Art. #2016-0161, doi:10.17159/sajs.2017/20160161.
The original publication is available at http://sajs.co.za
Cape snoek (Thyrsites atun) is an important source of protein for people in South Africa; however, nutritional information thereof is limited. The proximate and fatty acid compositions of raw and cooked (80 °C) snoek muscles were determined according to official AOAC methods. The mean moisture, ash, total lipids and protein for raw snoek were 72.8±1.86%, 1.3±0.09%, 4.0±1.16 and 21.5±1.35%, respectively. Cape snoek is very high in palmitic acid (24.65±1.43%), oleic acid (18.21±2.64%), eicosapentaenoic acid (EPA, 9.11±2.06%) and docosahexaenoic acid (DHA, 19.70±3.25%). With the exception of total lipids, cooking significantly reduced moisture (69.40±2.03%) and ash (1.12±0.12%), and increased protein (24.47±1.39%) content. It is concluded that Cape snoek is very high in protein and can be classified as a low-fat fish which is rich in EPA and DHA.