A comparative study of chemical composition, the level of fatty acids, amino acids and mineral elements between two types of catfish (Bagrus and Muraena) found in the upper Tigris River

Fish meat is considered the second most interesting to consume in Iraq hence, consumers always consider the sensory and nutritional profile of the fish meat. The study aimed to investigate the chemical composition and level of fatty acids and amino acids in Bagrus and Muraena fish fillets. These fish for this study were obtained from the upper Tigris river in the Tikrit region of Iraq, as the demand for these types of fish increased in recent years. In this work, High Performance Liquid Chromatography −UV (HPLC-UV) was used for quantification of amino acids, and atomic absorption was used for quantifying the elements. The extraction was performed by liquid –liquid extraction and purified by dispersive phase purification. Results showed that the moisture percentages in Bagrus meat were 71.36 %, while Muraena meat recorded as 71.10 %. Moreover, the protein percentages for both fish types were found as 21.36 and 21.43  % respectively. Lipid percentages in fillets of Bagrus and Muraena were 3.59 and 4.62 %, respectively. The proportion of ash was 3.01 % in Bagrus meat, while it was 2.55 % in Muraena meat. The results also presented that the Muraena has a significantly higher saturated fatty acid level (26.06 %), whereas in Bagrus meat was much less (16.6 %). The highest percentage of amino acids in Bagrus meat recorded (92.66 %), while it was 61.94 % in Muraena meat. The Bagrus meat contained essential amino acids with a higher percentage (54.04 %), compared to Muraena meat (28.55 %), non-essential Amino acids percentage also reached 47.56 % in Bagrus fish fillets. The amino acids like alanine had recorded the highest percentage among non-essential amino acids, as its level resulted in 38.62 %, while the level (33.39 %) was lower in Muraena meat.