Seasonal variations in cholesterol content of the Indian squid Uroteuthis (Photololigo) duvaucelii (d'Orbigny [in Ferussac and d'Orbigny], 1835

Among seafood, shellfish and specifically cephalopods are known to contain higher levels of cholesterol. The correlation of dietary cholesterol with heart ailments has led people to become more health conscious and in this scenario the present study was carried out to investigate the monthly variations in Indian squid to aid in better decision making by consumers. Squid samples [Uroteuthis (Photololigo) duvaucelii] were collected in quadruplicate on monthly basis for the period of one year (2015-2016) and subjected to analysis for cholesterol, non-saponifiable matter (NSM) and proximate composition. The cholesterol content of squid was highest (279 mg%) and lowest (7.3 mg%) during the months of April and December with respect to total length and size, respectively. A monthly variation in proximate composition of squid with respect to the total length and size was observed. No correlation observed between fat content and cholesterol in squid. Significant difference in cholesterol content was observed monthly in the squid samples. NSM content (0.23%) was negligible and undetectable in the samples. Keywords: Healthy diet, Heart disease, Proximate composition, Seafood