Method For Analyzing Nutritional and Fatty Acid Composition in Hilsa During Migration for Health Optimization

Abstract

ABSTRACT: Title: Method For Analyzing Nutritional and Fatty Acid Composition in Hilsa During Migration for Health Optimization The present disclosure proposes a method for analyzing the nutritional composition, including protein, lipids, and fatty acids, in muscle tissues of hilsa during migration. The method includes assessing protein, lipid, moisture, and ash content, alongside fatty acid profiling, particularly Eicosapentaenoic Acid (EPA) and Docosahexaenoic Acid (DHA). Results indicate a transformation of saturated and monounsaturated fatty acids into polyunsaturated fatty acids (PUFAs), enhancing the fish's health benefits. The proposed method facilitates the comparison of nutritional content between hilsa from different aquatic habitats (marine, brackish, and freshwater), thereby allowing the identification of the most nutritionally rich phase of the fish's migratory cycle for optimized human consumption. The proposed method enables targeted recommendations for consumers seeking to improve their health through dietary intake.

Specification

Description:DESCRIPTION:
Field of the invention:
[0001] The present disclosure generally relates to the technical field of aquaculture and fisheries science, in specific, and relates to a method for analyzing the nutritional composition, including protein, lipids, and fatty acids, in muscle tissues of hilsa during migration.
Background of the invention:
[0002] Fish is a primary source of nutrition for humans, providing a significant amount of dietary protein and healthy fats. The edible portion of fish is more easily digestible compared to chicken, beef, and other types of animal meat. It contains essential amino acids and fatty acids in desirable amounts for human consumption. Fish is also an affordable and nutritious food source, serving as a means of livelihood for a large section of the economically disadvantaged population in the country. Fish, particularly hilsa, is a critical source of nutrition, providing essential proteins and fats, including beneficial polyunsaturated fatty acids (PUFAs) like EPA and DHA. Hilsa migrates from marine environments to freshwater for spawning, and the variations in its habitat significantly impact its biochemical composition.

[0003] Tenualosa ilisha is a highly prized fish, particularly in countries bordering the Bay of Bengal. The hilsa migrates from its marine habitat to freshwater rivers for spawning. The primary marine habitats for Hilsa include the Bay of Bengal and the Arabian Sea, while its main riverine habitats are the Ganges and Godavari rivers in India. The Godavari River in Andhra Pradesh is a significant breeding ground for Godavari hilsa, a premium, highly sought-after fish. Taxonomically, Hilsa belongs to the family Clupeidae under the order Clupeiformes. The monsoon rains in the river's catchment area bring substantial inflows to the Godavari River during July and August, attracting hilsa from the Bay of Bengal to the river. Hilsa from the Godavari River commands a high price, which is nearly five times higher than the price of hilsa from marine waters. Hilsa is considered one of the tastiest fish due to its uniquely soft, oily texture. Cardiovascular disease is rare in populations with a high intake of marine fish rich in n-3 polyunsaturated fatty acids.

[0004] Fishery products are highly nutritious, not only serving as an important source of protein but also providing other essential nutrients like polyunsaturated fatty acids (PUFAs), especially eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), which are beneficial for human health. They play a key role in maintaining balanced nutrition and preventing various diseases, including atherosclerosis, rheumatoid arthritis, dementia, Alzheimer's disease, and age-related macular degeneration. Fish consumption also helps reduce risk factors associated with cardiovascular diseases. Additionally, fish is a rich source of vitamin A, iron, protein, and healthy fats. Flesh quality has garnered significant attention among consumers and in the aquaculture industry since it is closely linked to human health, nutrition, and food safety. The definition of flesh quality varies depending on consumer preferences across different regions of the world.

[0005] Several scientific factors determine consumer preferences, including the nutrition, flavor, texture, color, tenderness, appearance, and stability of raw fish. Muscle that is rich in proteins with a high proportion of essential amino acids and polyunsaturated fatty acids (PUFAs) is considered to have good nutritional quality. Amino acids not only contribute to taste but also participate indirectly in flavor development. Texture and flesh quality traits are the result of genetic and environmental interactions, which determine phenotypes and predict flesh quality.

[0006] Migratory fish that inhabit both marine and freshwater environments adapt to these habitats, including food sources and nutrient composition, by regulating biochemical processes at the levels of gene expression, protein regulation, and metabolite production. These adaptations occur in response to food availability, ingestion, and nutrient availability, which can be studied through metabolomics. Despite the importance of this species, research on the nutrition of Tenualosa ilisha in the Indian riverine systems, particularly in the Godavari River, remains limited. It is essential to develop a nutritional database for Indian consumers.

[0007] In existing research, migratory fish species, such as salmon, Additionally, the salmon is explored for biochemical and nutritional changes during the migration process. These studies primarily focused on the lipid metabolism and energy reserves required for migration and spawning. However, the research provides exclusively on the nutritional changes during the migration process and might not analyze the fatty acid transformation.

[0008] Therefore, there is a need for a method that analyzes the biochemical changes in migratory fish, particularly hilsa, contributing new scientific insights into the effects of migration on fish nutrition. There is also a need for a method that enables targeted recommendations for consumers seeking to improve their health through dietary intake, particularly in populations requiring higher levels of omega-3 fatty acids, thereby offering a scientific basis for informed dietary choices. Furthermore, there is also a method that facilitates the comparison of nutritional content between hilsa from different aquatic habitats (marine, brackish, and freshwater), thereby allowing the identification of the most nutritionally rich phase of the fish's migratory cycle for optimized human consumption.
Objectives of the invention:
[0009] The primary objective of the present invention is to provide a method for analyzing the nutritional composition, including protein, lipids, and fatty acids, in muscle tissues of hilsa during migration.

[0010] Another objective of the present invention is to provide a method that allows for the precise identification and quantification of saturated, monounsaturated, and polyunsaturated fatty acids, particularly highlighting the beneficial increase in omega-3 fatty acids such as EPA (Eicosapentaenoic Acid) and DHA (Docosahexaenoic Acid) during the migration process.

[0011] Another objective of the present invention is to provide a method that facilitates the comparison of nutritional content between hilsa from different aquatic habitats (marine, brackish, and freshwater), thereby allowing the identification of the most nutritionally rich phase of the fish's migratory cycle for optimized human consumption.

[0012] Another objective of the present invention is to provide a method that enables targeted recommendations for consumers seeking to improve their health through dietary intake, particularly in populations requiring higher levels of omega-3 fatty acids, thereby offering a scientific basis for informed dietary choices.

[0013] Another objective of the present invention is to provide a method that supports the identification of factors contributing to hilsa's unique flavor profile, as influenced by its fatty acid composition, thereby enhancing its culinary appeal and providing valuable information for food processing and gastronomic applications.

[0014] Yet another objective of the present invention is to provide a method that aids in promoting sustainable fishing practices by encouraging the selective harvesting of hilsa at its nutritionally optimal stages, thereby supporting responsible resource management and reducing overfishing pressures.

[0015] Further objective of the present invention is to provide a method that analyzes the biochemical changes in migratory fish, particularly hilsa, contributing new scientific insights into the effects of migration on fish nutrition, thereby filling a knowledge gap in the study of fishery biology and aquatic ecosystems.
Summary of the invention:
[0016] The present disclosure proposes method for analyzing nutritional and fatty acid composition in hilsa during migration for health optimization. The following presents a simplified summary in order to provide a basic understanding of some aspects of the claimed subject matter. This summary is not an extensive overview. It is not intended to identify key/critical elements or to delineate the scope of the claimed subject matter. Its sole purpose is to present some concepts in a simplified form as a prelude to the more detailed description that is presented later.

[0017] In order to overcome the above deficiencies of the prior art, the present disclosure is to solve the technical problem to provide method for analyzing the nutritional composition, including protein, lipids, and fatty acids, in muscle tissues of hilsa during migration.

[0018] According to one aspect, the inventio provides the method for analyzing nutritional and fatty acid composition of hilsa. At one step, hilsa fish samples are collected from at least three different aquatic habitats, including marine, brackish water, and freshwater environments. At another step, the fish muscle samples are prepared by removing non-edible portions, the fish muscle tissue are washed, and measures length and weight of the fish muscle tissue.

[0019] At another step, the proximate composition of the fish muscle tissue is analysed for protein, liquid, ash, and moisture content using standardized biochemical analysis. At another step, fatty acids are extracted from the muscle tissue and determine the fatty acid profile through a gas liquid chromatography.

[0020] At another step, the variations in the proximate composition and fatty acid profiles are compared between the hilsa fish samples from marine, brackish water, and freshwater environments during an anadromous migration. Further, at another step, the fatty acid composition identifies the changes in the levels of EPA (Eicosapentaenoic Acid) and DHA (Docosahexaenoic Acid) and determine health benefits of the hilsa's fatty acid composition for human consumption.

[0021] In one embodiment, the fish muscle tissue is washed with running tap water and excess water is removed using blotting papers. In one embodiment, the muscle tissue of hilsa fish is analyzed for its potential benefits in managing cholesterol levels, including lowering low-density lipoproteins (LDL) and increasing high-density lipoproteins (HDL).

[0022] In one embodiment, the proximate composition of the hilsa fish is analyzed by determining protein, lipid, ash, and moisture content. In one embodiment, the fatty acid profile includes saturated fatty acids (SFA), monounsaturated fatty acids (MUFA), and polyunsaturated fatty acids (PUFA).

[0023] In one embodiment, the anadromous migration of the hilsa is adapted to increase polyunsaturated fatty acids (PUFA) during the transition from marine to freshwater environments, thereby reducing cardiovascular risks, diabetes, and other health conditions. In one embodiment, the anadromous migration of the hilsa fish results in a significant transformation of saturated fatty acids (SFAs) and monounsaturated fatty acids (MUFAs) into polyunsaturated fatty acids (PUFAs).

[0024] In one embodiment, the hilsa fish from the freshwater environment exhibits higher levels of polyunsaturated fatty acids (PUFAs) compared to hilsa from marine and brackish water environments.

[0025] Further, objects and advantages of the present invention will be apparent from a study of the following portion of the specification, the claims, and the attached drawings.
Detailed description of drawings:
[0026] The accompanying drawings, which are incorporated in and constitute a part of the specification, illustrate an embodiment of the invention, and, together with the description, explain the principles of the invention.

[0027] FIG. 1 illustrates a flowchart of a method for analyzing nutritional and fatty acid composition of the hilsa, in accordance to an exemplary embodiment of the invention.

[0028] FIG. 2A illustrates a graphical representation of a proximate composition of Godavari Hilsa from three different aquatic environments as measured in percentages for proteins, fats, ash, and moisture content, in accordance to an exemplary embodiment of the invention.

[0029] FIG. 2B illustrates a graphical representation of different types of fatty acids in Hilsa fish from three different aquatic environments, in accordance to an exemplary embodiment of the invention.
Detailed invention disclosure:
[0030] Various embodiments of the present invention will be described in reference to the accompanying drawings. Wherever possible, same or similar reference numerals are used in the drawings and the description to refer to the same or like parts or steps.

[0031] The present disclosure has been made with a view towards solving the problem with the prior art described above, and it is an object of the present invention to provide a method for analyzing the nutritional composition, including protein, lipids, and fatty acids, in muscle tissues of hilsa during migration.

[0032] According to one exemplary embodiment of the invention, FIG. 1 refers to a flowchart 100 of a method for analyzing nutritional and fatty acid composition of the hilsa. At step 102, hilsa fish samples are collected from at least three different aquatic habitats, including marine, brackish water, and freshwater environments. At step 104, the fish muscle samples are prepared by removing non-edible portions, the fish muscle tissue are washed, and measures length and weight of the fish muscle tissue.

[0033] At step 106, the proximate composition of the fish muscle tissue is analyzed for protein, liquid, ash, and moisture content using standardized biochemical analysis. At step 108, fatty acids are extracted from the muscle tissue and determine the fatty acid profile through a gas liquid chromatography.

[0034] At step 110, the variations in the proximate composition and fatty acid profiles are compared between the hilsa fish samples from marine, brackish water, and freshwater environments during an anadromous migration. Further, at step 112, the fatty acid composition identifies the changes in the levels of EPA (Eicosapentaenoic Acid) and DHA (Docosahexaenoic Acid) and determine health benefits of the hilsa's fatty acid composition for human consumption.

[0035] According to another exemplary embodiment of the invention, FIG. 2A refers to a graphical representation 200 of the proximate composition of Godavari Hilsa from three different aquatic environments as measured in percentages for proteins, fats, ash, and moisture content. In one embodiment herein, the different aquatic environments include marine water, brackish water, and fresh water. The protein content across all environments is relatively consistent, ranging between 20 percent to 25 percent. The hilsa from marine water shows the highest protein content, followed by fresh water and brackish water.

[0036] In one embodiment herein, the fat content also shows similar values across the three environments, ranging from 10 percent to 15 percent. Hilsa from marine water has slightly higher fat content compared to those from brackish water and fresh water. In one embodiment herein, the ash content remains quite low in all environments, hovering around 2 percent. There are no significant differences in the ash content across the three types of water. In one embodiment herein, the moisture content dominates the overall composition, being the highest in all three environments. It reaches about 75 percent to 80 percent across all samples, with the highest in brackish water and slightly lower in fresh water and marine water.

[0037] In one embodiment herein, the graph demonstrates the moisture content is the largest component in the proximate composition of Godavari Hilsa across all aquatic habitats, followed by proteins, fats, and a small amount of ash. While there are minor variations in protein and fat content across environments, the overall composition remains fairly consistent, with marine water Hilsa showing marginally higher protein and fat content compared to brackish and freshwater samples.

[0038] According to another exemplary embodiment of the invention, FIG. 2B refers to a graphical representation 202 of different types of fatty acids in Hilsa fish from three different aquatic environments. In one embodiment herein, the different aquatic environments include marine water, brackish water, and fresh water. In one embodiment herein, the fatty acids are categorized into three types, which include Saturated Fatty Acids (SFA), Monounsaturated Fatty Acids (MUFA), and Polyunsaturated Fatty Acids (PUFA).

[0039] In one embodiment herein, the Hilsa from marine water has the highest content of saturated fatty acids at approximately 50 percent. In the brackish water, the SFA content is slightly lower, around 45 percent. The Hilsa from Fresh Water exhibits the lowest SFA content, at around 30 percent. In one embodiment herein, the MUFA content is relatively low across all habitats. In Marine Water, the MUFA content is around 15 percent. The MUFA content in Brackish Water is similar, slightly above 10 percent. The fresh water hilsa represents the lowest MUFA content, also close to 10 percent.

[0040] In one embodiment herein, the PUFA content represents the marked increase in Hilsa from Fresh Water, where it is the highest, at approximately 65 percent. In Brackish Water, the PUFA content is around 40 percent, lower than in freshwater but still significant. The marine water hilsa exhibits the lowest PUFA content, around 35 percent.

[0041] Table. 1:
Fatty Acid Marine Water
(n=20) Brackish Water
(n=20) Fresh Water
(n=20)
Saturated
C12:0 0.68±0.95 0.42±0.18 0.32±0.85
C14:0 11.32±0.96 8.23±0.86 5.85±1.6
C15:0 0.59±0.16 0.49±0.15 0.39±0.18
C16:0 31.4±3.6 28.51±2.9 16.46±2.6
C17:0 0.86±0.06 0.65±0.08 0.46±0.09
C18:0 0.3±0.02 0.5±0.03 0.4±0.04
C19:0 2.86±0.5 2.14±0.5 1.76±0.9
Total 48.01 40.94 25.64
Monounsaturated
C16:1 n7 9.56±0.7 8.64±0.86 6.3±0.6
C18:1 n9 2.96±0.9 2.4±0.2 2.1±0.3
C20:1 3.64±0.4 2.96±0.6 2.41±0.5
C22:1 0.85±0.3 0.61±0.3 0.45±0.2
Total 17.01 14.61 11.26
Polyunsaturated
C18:2 n6 3.2±0.86 2.96±0.72 2.32±0.71
C18:3 n3 2.69±0.4 2.21±0.86 0.98±0.92
C18:4 n3 1.68±0.5 0.95±0.4 0.56±0.3
C20:4 n6 5.86±1.2 4.65±0.8 3.5±0.72
C20:5 n3 9.65±1.2 8.21±0.9 12.2±0.8
C22:5 n3 2.2±0.9 1.2±0.62 0.95±0.88
C22:6 n3 14.6±1.8 25.4±3.5 48.4±3.5
Total 39.88 45.58 62.91

[0042] In one embodiment herein, the Saturated fatty acids (SFA) are presented in individual components and total values for the three environments. These fatty acids generally show a decrease in concentration from marine to freshwater environments. The C12:0 decreases from 0.68 in marine water to 0.32 in freshwater. The C14:0 marine water has the highest value (11.32), which gradually decreases in brackish (8.23) and freshwater (5.85). The C16:0, the most abundant saturated fatty acid, it shows a marked decrease from 31.4 in marine to 16.46 in freshwater. The total SFA in marine water having the highest 48.01, moderate in brackish water 40.94, and lowest in freshwater 25.64.

[0043] In one embodiment herein, the monounsaturated fatty acids represent the decrease in concentration from marine to freshwater, although their concentrations are generally lower than saturated and polyunsaturated fats. The C16:1 n7: decreases from 9.56 in marine to 6.3 in freshwater. The C20:1: The concentration reduces from 3.64 in marine to 2.41 in freshwater. Total MUFA: Decreases from 17.01 in marine to 11.26 in freshwater.

[0044] In one embodiment herein, the Polyunsaturated fatty acids represent the significant increase in freshwater compared to marine and brackish environments, thereby indicating the highest concentration of beneficial fatty acids for health in Hilsa from freshwater. The C20:5 n3 (EPA), the concentration increases from 9.65 in marine to 12.2 in freshwater. The C22:6 n3 (DHA), exhibits a sharp increase from 14.6 in marine to 48.4 in freshwater, making DHA the most abundant PUFA in freshwater Hilsa. The total PUFA increases from 39.88 in marine to 62.91 in freshwater, thereby highlighting the higher nutritional value of Hilsa from freshwater environments.

[0045] Numerous advantages of the present disclosure may be apparent from the discussion above. In accordance with the present disclosure, the method is disclosed. The proposed method allows for the precise identification and quantification of saturated, monounsaturated, and polyunsaturated fatty acids, particularly highlighting the beneficial increase in omega-3 fatty acids such as EPA (Eicosapentaenoic Acid) and DHA (Docosahexaenoic Acid) during the migration process. The proposed method facilitates the comparison of nutritional content between hilsa from different aquatic habitats (marine, brackish, and freshwater), thereby allowing the identification of the most nutritionally rich phase of the fish's migratory cycle for optimized human consumption.

[0046] The proposed method enables targeted recommendations for consumers seeking to improve their health through dietary intake, particularly in populations requiring higher levels of omega-3 fatty acids, thereby offering a scientific basis for informed dietary choices. The proposed method supports the identification of factors contributing to hilsa's unique flavor profile, as influenced by its fatty acid composition, thereby enhancing its culinary appeal and providing valuable information for food processing and gastronomic applications.

[0047] The proposed method aids in promoting sustainable fishing practices by encouraging the selective harvesting of hilsa at its nutritionally optimal stages, thereby supporting responsible resource management and reducing overfishing pressures. The proposed method analyzes the biochemical changes in migratory fish, particularly hilsa, contributing new scientific insights into the effects of migration on fish nutrition, thereby filling a knowledge gap in the study of fishery biology and aquatic ecosystems.

[0048] It will readily be apparent that numerous modifications and alterations can be made to the processes described in the foregoing examples without departing from the principles underlying the invention, and all such modifications and alterations are intended to be embraced by this application. 
, Claims:CLAIMS:
I/We Claim:
1. A method for analyzing nutritional and fatty acid composition of hilsa, comprising:
collecting hilsa fish samples from at least three different aquatic habitats, including marine, brackish water, and freshwater environments;
preparing fish muscle samples by removing non-edible portions, washing the fish muscle tissue, and measuring length and weight of the fish muscle tissue;
analyzing a proximate composition of the fish muscle tissue for protein, liquid, ash, and moisture content using standardized biochemical analysis;
extracting fatty acids from the fish muscle tissue and determining the fatty acid profile through a gas liquid chromatography;
comparing the variations in the proximate composition and fatty acid profiles between the hilsa fish samples from marine, brackish water, and freshwater environments during an anadromous migration; and
identifying changes in the levels of EPA (Eicosapentaenoic Acid) and DHA (Docosahexaenoic Acid) in the fatty acid composition and determining health benefits of the hilsa's fatty acid composition for human consumption.
2. The method as claimed in claim 1, wherein the fish muscle tissue is washed with running tap water and excess water is removed using blotting papers.
3. The method as claimed in claim 1, wherein the proximate composition of the hilsa fish is analyzed by determining protein, lipid, ash, and moisture content.
4. The method as claimed in claim 1, wherein the fatty acid profile includes saturated fatty acids (SFA), monounsaturated fatty acids (MUFA), and polyunsaturated fatty acids (PUFA).
5. The method as claimed in claim 1, wherein the anadromous migration of the hilsa is adapted to increase polyunsaturated fatty acids (PUFA) during the transition from marine to freshwater environments, thereby reducing cardiovascular risks, diabetes, and other health conditions.
6. The method as claimed in claim 1, wherein the hilsa fish from the freshwater environment exhibits higher levels of polyunsaturated fatty acids (PUFAs) compared to hilsa from marine and brackish water environments.
7. The method as claimed in claim 1, wherein the muscle tissue of hilsa fish is analyzed for its potential benefits in managing cholesterol levels, including lowering low-density lipoproteins (LDL) and increasing high-density lipoproteins (HDL).
8. The method as claimed in claim 1, wherein the anadromous migration of the hilsa fish results in a significant transformation of saturated fatty acids (SFAs) and monounsaturated fatty acids (MUFAs) into polyunsaturated fatty acids (PUFAs).

Documents