Nutritional variability in selected deep-sea fish species from the southeastern Arabian Sea: A comparative proximate analysis

Abstract

Deep-sea fishes are a valuable and underexplored resource with significant potential in the food and nutraceutical industries. This study investigates the proximate composition of eight deep-sea demersal fish species, focusing on protein, fat, ash, and moisture content to assess their suitability for food applications. The results revealed a promising protein profile ranging from 10.03 – 17.36 % across the species analyzed. Ash content ranged from 3.25 – 7.35 %, lipid content varied between 1.21 – 7.03 % and moisture content fell between 70.78 – 79.95 %. These findings demonstrate the diverse nutritional profiles of these deep-sea fishes, with significant implications for their potential use in food and nutraceutical formulations. The promising proximate composition data of these deep-sea fishes, along with their protein content, indicate their potential as a versatile source of high-quality ingredients for food and nutraceutical products. The ash content reflects the mineral composition, while lipid and moisture content provides insights into the fishes' overall nutritional value and culinary applications. Further exploration of their bioavailability, sensory characteristics, and processing methods is essential to unlock their full potential in these industries. Harnessing the nutritional advantages of these fishes offers an exciting opportunity to diversify and enhance the food and allied sectors while ensuring the sustainable use of deep-sea resources.