The effects of three different traditional processing methods (smoking, frying and salting) on proximate composition of red fish stored under ambient room conditions were determined.
The body of fish is mostly made from water, protein, lipids and ash (mineral) this composition are called proximate composition (term does not any level of inaccuracy in the study). Water is most ...
Fish powder prepared from the low-value fish was used for protein enhancement in the extruded snack product. Shrimp head exudate, made from shrimp head waste, was used to enhance the flavor. …
Proximate composition. The four major constituents in the edible portion of fish are water, protein, lipid (fat or oil) and ash (minerals). ... (BHA), butylated hydroxytoluene (BHT), propyl gallate etc. are used (usually 0.1 to 0.2%) during the processing of fish oils. Fatty acid composition of fish lipids.
Prediction of Proximate Fish Composition from Ultrasonic Properties: Catfish, Cod, Flounder, Mackerel and Salmon ... The fish processing industry is a major exporter of seafood and marine products in many countries and fish proteins, amino acids, and fish oil have beneficial bioactivities including prevention of atherosclerosis, protection ...
Abstract. The knowledge of proximate composition of fishery species is fundamentally important for: the application of different technological processes, the characteristics post-mortem of species, as an aspect of quality of raw material and giving an idea of sexual stage. This work reports a series of mathematical equations with water …
Proximate composition of fish includes determination of moisture, protein, fat and ash contents, which constitutes about 96%-98% of the total constituents of the fish body. …
As shown in Table 1, Fresh fish A. thazard (23.7%) protein content was found higher than fresh and canned T. tonggol. Results showed that fat contents in canned A. thazard and T. tonggol found high for three monthly canned fish (20.66% and 25.85%, respectively). Table 1: Analysis of pH and proximate composition in fresh fish species
Fish, in general, contained NPN at the level of less than 15% of total nitrogen, except 22% in raw, salted and sun-dried snake skin gourami. Fat content varied between species; freshwater fish, 0 ...
The composition of fish is basically composed of water, lipid, and protein, which create the nutritional value, functional aspects, and sensory characteristics of the flesh. The fish also contains vitamins and minerals, playing an important role in post-mortem biochemical changes. The knowledge of the chemical composition of marine …
Proximate composition of fish includes determination of moisture, protein, fat and ash contents, which constitutes about 96%−98% of the total constituents of the fish body. The study of these components gives …
The objective of this study was to evaluate the effect of different cooking and smoking treatments on proximate composition, lipid quality and mineral content of Polypterus bichir bichir, a fish ...
The proximate composition of the different fish by-product samples was determined using the following Association of Official Analytical Chemists ... Viegas E.M.M., Carneiro D.J. Amino acid composition of processed fish silage using different raw materials. Anim. Feed Sci. Technol. 2003; 105:199–204. doi: 10.1016/S0377 …
The aim of the study was to assess and compare the proximal composition of freshwater fish products from the Masurian Lake District measured by NIRS and to …
Catfish processed by smoking liquid smoke changes in characteristics including proximate composition, amino acid profile, and fatty acid profile. The application of liquid smoke on smoked catfish ...
Fish (N = 180; average weight: 17.17 ± 0.72 g) were haphazardly organized into six groups in triplicates (10 fish/replicate) and stocked in 18 plastic tanks (60 L). For 60-days, fish groups were ...
The effects of processing on proximate composition and sensory quality parameters were investigated. According to the results obtained, the mean moisture, fat, and ash contents of raw fish were ...
Proximate composition, and concentrations of amino acids, fatty acids, vitamins, minerals, nucleoside and nucleotide contents of the larvae meal were determined to understand if these chemical profiles are comparable to fish-based diets and will be able to support growth and health of the fed fish in culture systems.
Fish spoilage is a metabolic process that makes fish to be undesirable for human consumption due to Sample collection changes in its sensory and nutritional characteristics, therefore, it has become increasingly important to ensure A total of seventy (70) adult C. gariepinus of about 450 g weight that fish once caught is fully and efficiently ...
Effect of processing in the proximate composition. The proximate composition of these fish was significantly influenced by the processing methods (boiling, grilling and frying). As shown in Table 2, the protein increased significantly (P < 0.05) in the order frying > grilling > boiling. Loss of moisture during processing could lead to ...
The proximate composition of the control fish was similar to the findings of Afulenu et al ., (2004), Osibona et al., (2006), Adebowale et al., (2008) and Ayofemi and
The lowest average amount of fat was in pike-perch meat (1.11 ± 0.1 g/100 g). Jankowska et al. studied proximate composition of perch and reported fat content of 0.3 ± 0.0 g/100 g, which was almost 10 times lower than in the present study. Łuczyńska et al. investigated proximate composition of perch from lakes in central Poland. The …
In the present study, the grilling method of cooking is found to be the best for healthy eating. The effects of different cooking methods (boiling, baking, frying and grilling) on proximate and mineral composition of snakehead fish were investigated. The mean content of moisture, protein, fat and ash of raw fish was found to be 77.2 ± 2.39, 13.9 ± …
In this review, the pH, water activity (a w ), lipid oxidation, and colour changes in fish drying are discussed as well as the proximate composition of dried fish.
2. Proximate. The values of the individual macronutrients in food samples can be determined with the proximate analysis. The proximate composition of foods includes moisture, ash, lipid, protein and carbohydrate contents [].These values are being declared as nutritional facts which are usually being shown on the labels of the end food products, …
Effect of processing in the proximate composition. The proximate composition of these fish was significantly influenced by the processing methods …
Key words: Processed and Fresh fishes, Proximate composition, Nutritional values Introduction The beneficial effects on health by including fish in a diet are well known and have been documented in several studies. Fish is a good source of many important nutrients such as protein, vitamins and minerals. Fish is associated
The proximate composition of freshly processed and preserved C. gariepinus showed low crude protein (36.31 – 42.47 g/100g Dry matter) and crude lipid (16.65 – 24.35g/100g Dry matter) while ...
Effect of processing in the proximate composition. The proximate composition of these fish was significantly influenced by the processing methods (boiling, grilling and frying). As shown in Table Table2, 2, the protein increased significantly (P < 0.05) in the order frying > grilling > boiling. Loss of moisture during processing could …
The price of currently fish balls varying from US$ 1.29-2.78/kg, respectively. The proximate composition from different brands of fish balls analyzed were found to be significantly different (p<0.05).
This study highlights and provides new information on the proximate composition, amino acid and fatty acid composition of fish maws of Cynoscion acoupa, Congresox talabonoides and Sciades proops. The results indicated that fish maws were excellent protein sources and low in fat content. The proteins in fish maws were rich in functional …
The proximate composition of all analysed turbot, barramundi and pangasius samples is shown in Table 1, Table 2 and Table 3 ... Here the Swiss scientists found concentrations of citric acid lower than 0.1 g·kg −1 in different processed frozen fish fillets and crustaceans. They concluded that citric acid concentrations must be of natural ...
The fish is processed by heading and gutting (HG) or filleting of the fresh fish on-board modern sea-going trawlers resulting in the production of fish offcuts and offals as by-products. ... Considering the proximate composition of WFM6, an experimental production based on fish-heads, this was even more evident. Here, a very high mineral ...
This study aimed to evaluate and compare the proximate composition and fatty acids (FA) profile of four fish species Piaractus mesopotamicus (PM), Colossoma …