ABSTRACT
Food chemistry is a study of chemical composition, processes, and interactions of all the biological and non-biological components of the food. The biological components include carbohydrates, proteins, fat, vitamins, minerals, and dietary fiber, and the non-biological components consist of the contaminants. Food compositional data (FCD) provides a detailed set of information on the nutritionally important components of foods. FCD also provides values for energy and nutrients including protein, carbohydrates, fat, vitamins, minerals, and dietary fiber. The Near infrared spectroscopy-transmittance is a rapid and reliable method for analysis of the major components in fish. The chemical methods involve solvent extraction followed by gravimetric determination. A combination of polar and non-polar solvent is employed to extract the total lipids in fish, for instance, chloroform, methanol, and water. The automatic solvent extraction technique developed by Soxhlet in 1879 is the most widely used method for the determination of total lipids in fish.
