The effectiveness of ascorbic acid in improving the quality and shelf life of processed (smoked) mackerel fillets was investigated. The fish were divided into four ascorbic acid (AA) treatment ...

The fish processing industry produces more than 60% by-products as waste, which includes skin, head, viscera, trimmings, liver, frames, bones, and roes. …

3.1. Proximate composition. In general, the four fish species exhibited similar (p > 0.05) lengths and weights, representing fish sizes usually caught and sold in the study area (Table 1). However, the single difference observed among species was between PC and PB weights, in which PC showed lower (p < 0.05) values when compared to PB.

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).

Although significant changes were observed in the proximate composition, the nutritional quality of cooked fillets was not affected compared to the control [14]. Some cooking methods used in the processing can influence of fish nutrient composition. The texture of fried and boiled fish fillets significantly differs from

The objectives of the study were comparison of the proximate composition and energy of five fishes species obtained from Iranian Persian Gulf. Proximate composition was carried out accordance AOAC method. The crude protein (24-22%), lipid (14-16%), and ash (3.27-2%) contents of fresh Euthynnus affinis and Orcynopsis …

proximate composition and organoleptic qualities of C. gariepinus subjected to two processing methods as means of preservation. MATERIALS AND METHODS Construction of solar tent Solar tent dryer was designed to dry fish under hot and moderate temperature conditions prevailing in the city of Abakaliki, Ebonyi State, Nigeria.

Several authors pointed out that the processing can affect the proximate composition, the lipid composition of fish, especially the fatty acids content, by changing the nutritional value of processed …

In the present study, an attempt has been made to provide a concise review about the proximate composition of various fish species from different parts of the world in order …

The proximate composition and mineral content of raw fish and fish fillets after various cooking methods of snakehead fish (C. striatus) are presented in Table 1. The proximate composition of raw fillets is similar to earlier reports in snakehead fish (Zuraini et al. 2006). Proximate composition of moisture, protein, fat and ash of snakehead ...

This study aimed to evaluate and compare the proximate composition and fatty acids (FA) profile of four fish species Piaractus mesopotamicus (PM), Colossoma macropomum (CM), Piaractus …

The effects of different processing methods (marinated and smoked) on proximate compositions and fatty acids of thornback ray (Raja clavata) and spiny dogfish (Squalis acanthias) were investigated. Total lipid content was 3.39% in thornback ray and 5.90% in spiny dogfish. The lipids of raw fish consisted mainly of polyunsaturated fatty …

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 …

The proteins content of processed fish samples varied between 48.57% and 68.92%. Sun-dried sample had the highest value of proteins content, while smoked fish samples had the lowest value. ...

Fish roe contains typically in the range of 0.1–0.3% cholesterol and fatty fish have higher levels compared to lean fish. Crustacean roe is lower in cholesterol, about 0.1% but with some significant outliers as seen in the table. ... Proximate composition of selected processed roe products. Most roe is consumed in raw, salted, and only ...

1 National Institute of Oceanography and Fisheries, Fish Processing Technology Laboratory, Cairo, Egypt; 2 Food Science and Technology Department, Faculty of Agriculture, Fayoum University, ... Proximate composition of Mullet fish steaks showed significant differences between cooked and raw samples and during frozen storage. The …

Moisture content ranged from 60.2 to 85.4 g/100 g. Chandrashekar and Deosthale investigated proximate composition of Indian freshwater fish. The mean moisture content was 80.1 ± 2.48 g/100 g. Fallah et al. studied proximate composition of fish captured in a river in Iran. The mean moisture content was 70.4 ± 0.73 g/100 g.

moisture content (44.57±0.33%). Also, NSPRI processed fish had the highest fat content and Ipata B had highest ash content (16.64±0.47%). The results of ... 3.1 Result of the proximate composition of the catfish samples The results of the proximate analysis are shown in figure one to five. The highest protein content (64.23±0.03%) was ...

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 ...

46 The proximate composition and quality indices of surimi powder made from minced tilapia suggest that it can be prepared easily, has low distribution cost, requires minimum storage space, is ...

Flow chart of Aba Knife fish oven drying process Proximate analysis The proximate composition of the fresh and oven-dried samples were determined using the prescribed method described by Association of Official Analytical Chemists [19]. The procedures for the determination of the proximate properties of the fresh and ovendried fillet samples ...

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 ...

Proximate composition of fish is generally the percentage composition of the four basic constituents viz. water, protein, fat and ash (mainly minerals). ... The distillation and titration process was repeated to get concordant value. Calculation. 1000ml 1N H2SO4 =14g N2 1ml 1 N H2SO4 = 0.014g N2 1ml 0.01 N N/100 H2SO4= 0.00014g nitrogen or (0. ...

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 ...

In both cases, the landed fish is processed, and the fillets so produced are sold for human consumption. ... physical characteristics and proximate composition of the fresh fish were analysed. The ...

Proximate composition: The four major constituents in the edible portion of fish are water, protein, lipid (fat or ... during the processing of fish oils. Fatty acid composition of fish lipids The major chemical entity in most lipid molecules like glycerides, phospholipids, wax esters is fatty acid. The nature of the fatty acids present in fish ...

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. Fresh red fish were obtained from Elmina fish market. These were used for the study to determine the proximate properties of the raw fish, smoked fish, fried fish …

well as minerals and vitamins in fish. 2.2 EXPERIMENT In this experiment, there are four sub-experiments to determine the proximate composition of fish. 2.2.1 Determination of Moisture Content in Fish The water content of fish may vary between 28% and 90%. In each species of fish, the water content is highly variable due to growth, maturity ...

supply in fish ball processing as well (Park, 2005). The result of proximate composition of fish ball s i in Table 2. All fish balls samples showed significant differences in protein, fat and ash ...