Comparison of fat content between hake and horse mackerel using a Werner-Schmidt method

Abstract

Abstract by author:

Fat and oils from fish are very important dietary components in the human diet. Oil from fish consists of Polyunsaturated Fat Acid (PUFA) an essential fatty acid called omega - 3 (n - 3). These fat acids are very important to the human health as they help in reducing the blood cholesterol, which could otherwise result in heart problems. The aim of the research is to estimate the fat content in hake and horse mackerel. The hypothesis used was that "there is no difference in fat content between Hake and horse Mackerel". The research project focused on Hake and Horse Mackerel because these two species are the :one readily available in Namibian Fish markets (Shops, fish shops and supermarkets). Previous researches on the fat content in this two fish species (Hake and Horse Mackerel) showed that the two fish species have a different fat content with hake classified as a lean fish with fat content of 2. 5 percent while horse mackerel is classified as a high fat fish with about 12 percent fat but it can go up to 30 percent. Hake sample was collected from Walvis Bay (Cadilu Fishing Company) and horse mackerel sample was bought from Fish shop in Windhoek. Laboratory works was done at Neudamm campus to collect the research data, procedure used consists of three steps namely digestion, extraction and dry weight. The observed fat content was obtained by using a Werner-Schmidt formula. Then the mean fat content was calculated. Hake and horse mackerel had 1. 5040 percent [and?] 2. 8720 percent mean fat content. The statistical analysis shows the T-test value of- 2. 56 at confidence interval of 195 percent standard mean error of 0. 5334 is insignificant and therefore, we accept the null hypothesis "that there is no different fat content between hake and horse mackerel. The obtained values is closer the previous study by Simmonds et al, (1985) show that hake have mean fat content of 1. 6 percent and Tashiro et al, (1981) shows that horse mackerel has mean fat content of 2. 4 percent in Autumn and those values are just a little higher than the observed one. So we conclude that the research project was successful