standard portion and moreover marine fish species shows good combination of protein and minerals. This study might be helpful for better nutritional achievement in Bangladesh. Keywords: Marine fish, proximate composition, mineral content, fatty acid profiles, Recommended Nutrient Intake.
The proximate composition of most fish and shellfish is primarily water, proteins and lipids and these constituents make up about 98% of the total mass. The other minor constituents include carbohydrates, vitamins and minerals. Proximate data on different fish species are collected in databases such as the FishBase (). The ...
Proximate composition and non-protein nitrogen (NPN) were determined in eight freshwater and eight marine fish species which are commonly consumed in Thailand. Appropriate cooking methods, i.e., boiling, steaming, roasting and frying were used for fish preparation. All fresh fish investigated were high in protein, 17–22 g/100 g.
Proximate composition of shrimp is presented in Table I. Proximate composition of prawn and fish depends on various factors among which species, size, spawning period, water temperature, geographical variation etc. are important. Seasonal, cyclical changes in composition usually occurs though less noticeable in some shellfish (Connell 1980).
Proximate chemical compositions and nutritional value of Fish: Review Hassan R Mohamed and Adel A El Lahamy Abstract The current study aims to give an overview of the chemical composition of fish; protein, lipids, vitamins and minerals also their nutritional value. The protein contents of most raw …
KEYWORDS: Nutritional composition, heavy metals, fresh water fishes, marine water fishes, lagoons. Introduction Fish is an important component in the diets of many Nigerians. It is a good source of protein for humans and animals (Holma and Maalekuu, 2013). Over 32,000 species of fish …
The percentage composition of the four major constituents of fish viz. water, protein, lipid and ash (minerals) is referred to as proximate composition (it may be noted that the term does not indicate any degree of inaccuracy in the analysis). These four components account for about 96-98% of total tissue constituents in most cases.
Fish is a rich source of several important nutrients and an important part of the otherwise plant-dominated diet present in Angola. However, fish may also be a source of contaminants. The aim of this study was to analyse the nutrient contents and the levels of chemical contaminants, including arsenic, cadmium, mercury, and lead, in five commonly consumed marine fish species sampled during a ...
Proximate composition and microbiological study of five marine fish species consumed in Gabon Alain Serges ONDO-AZI1*, Brice Serge KUMULUNGUI1, Ludovic MEWONO2 and Armel MBINA KOUMBA1 and Crépin ELLA MISSANG1,3 1Unité de Recherche Agrobiologie, Université des Sciences et Techniques de Masuku, B.P. 941 Masuku Franceville Gabon.
Comparative Study of Raw and Boiled Silver Pomfret Fish from Coastal Area and Retail Market in Relation to Trace Metals and Proximate Composition RoksanaHuque, 1 M.KamruzzamanMunshi, 1 AfifaKhatun, 1 MahfuzaIslam, 1 AfzalHossain, 1 ArzinaHossain, 1 ShirinAkter, 2 JamiulKabir, 2 YeasminNaharJolly, 2 andAshrafulIslam 2
was carried out to determine the proximate composition, the fatty acid profile and the mineral content of four fresh fish species from Maga lake (Far North Region of Cameroon). 2. Material and Methods HCl in a beaker and then filtered into a 100 ml standard . 2.1. Sample Collection . The fish samples chosen for this study are the commonly2.5
Amino acid and proximate compositions were determined in six raw and cooked marine fish species that are commonly consumed in Turkey. The changes in amino acid and proximate content were found to be significant for all cooking methods in all fish species. Cooking did, in general, significantly incre …
Jan 01, 2021· A study was carried out to determine the effects of the steaming process on the proximate composition of the dark and white muscle tissue ofThunnus tonggol sampled from Terengganu waters.The mean percentage of moisture, ash, lipid, and protein of the raw dark muscle was 59.1%, 3.8%, 12.1% and 33.9%, while in the raw white muscle were 66.7%, 2.9%, 2.7% and 33.9%, …
centered in several fillets and the fish were cooked to an internal temperature of 70°C (158°F). Random raw and cooked flesh samples were homogenized separately in a Robot Coupe food processor, placed in polypropylene sample cups, frozen and stored at - 30°C until analyzed for proximate and fatty acid composition. Proximate composition
Proximate Composition, Energy, Fatty Acid, Sodium, and Cholesterol Content of Finfish, Shellfish, and their Products Judith Krzynowek Jenny Murphy July 1987 u.s. DEPARTMENT OF COMMERCE Malcolm Baldrige, Secretary National Oceanic and Atmospheric Administration Anthony J. Calio, Administrator National Marine Fisheries Service
proximate composition of both dark and white muscles. Keywords: Dark and white muscles, longtail tuna, proximate composition, raw and cooked, Thunnus tonggol INTRODUCTION Fish is known as the major source of food and essential nutrients to fulfil the nutritional requirements in most human populations of the world. Fish have been obtained a wide
Proximate composition in marine dried fish. The proximate compositions are important parameters of fish quality assessment, which influence the nutritive value, quality, functional properties and sensory properties of fish. Proximate compositions i.e. moisture, ash, total lipid and crude protein contents of six dried fish product
Kerala coast, India. They reported that the proximate composition of anchovies compares well with the general composition of fish reported earlier by Gopakumar (1997), Ninan (2003), Devi (2006) andMohan et al. (2008). Fish mineral and metal contents may vary according to the surrounding environment (Ambedkar and Muniyan, 2011; Sen et al., 2011).
Proximate Composition and Fatty Acid and Cholesterol Content of 22 Species of Northwest Atlantic Finfish JUDITH KRZYNOWEK JENNY MURPHY RICHARD S. MANEY LAURIE J. PANUNZIO Gloucester Laboratory Northeast Fisheries Center National Marine Fisheries Service, NOAA 30 Emerson Avenue Gloucester, MA 01930 ABSTRACf
Table 5.- Proximate composition, calcium, and phosphorus conte nt 01 the edible portion 01 raw Mollusca. PrOXlmates Crude MOIsture protein Ash Mollusca g% gO/o gOlo Clams (Hard Shell) '91.8 ±0.1 4.41 ±0.17 1.97 ± 0.02 Marcenafl8 mercenaria 290.8---92.5 3 .20-624 1.79--2.16 320 19 20
reas, European Commission (1997) [7]proposed limits for Pb and Cd in fish being 0.5 ppm for each metal. The WHO (1993) [8] stated that the level of Cd in fish was 0.2 ppm. The objective of this study was to determine the proximate chemical composition, minerals content such as
3.3 Proximate composition of fishes 3.3.1 Synagris japonicus Results of the present study clearly indicate the wide variations in the major biochemical constituents among different fish species. The proximate composition of dorsal and ventral regions of S. japonicus is shown in the (Fig. 9). The moisture content was slightly lower in ventral region
Amino acid and proximate compositions were determined in six raw and cooked marine fish species that are commonly consumed in Turkey. The changes in amino acid and proximate content were found to be significant for all cooking methods in all fish species. Cooking did, in general, significantly increase the contents of essential, semiessential, and other amino acids compared with raw fish species.
on the proximate and mineral composition of the medium sized fish species landed in Tuticorin coast of India to know the energy value and possible conversion into value added food products, according to their compositional variation. Materials and Methods Raw materials Twenty three commercially important marine finfishes belonging
Proximate Composition of Raw and Cooked Thai Freshwater and Marine Fish. J. Food Composition Anal., 12: 9-16. In article View Article [10] Gokoglu, N., P. Yerlikaya, and E. Cengiz. 2004. Effects of cooking methods on the proximate composition and mineral contents of rainbow trout (Oncorhynchus mykiss). In article
The effects of two different drying methods (smoking kiln and electric oven) on proximate compositions of catfish (Clarias gariepinus) were determined. Purchased quantities of catfish were shared into two parts: one part was used to determine the proximate compositions of the raw fish and the other part was sub-divided into two; a part was dried using smoking kiln at a temperature range of 60 ...
around 25% of the total marine fish production in to examine monthly changes in proximate composition of these four fish species caught in the garfish) from October to March during six months from a local marketplace in Trabzon, Turkey. Golden about 15 cm in length and 50 g in weight. Upon arrival of fish to marke
Feb 01, 2003· 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 content as the independent variable, based on a statistical study of ...