During processing, lipid, protein, and ash contents increase. High ash in dried fish is in accordance with their high minerals content. Increase consumption of …

The proximate and mineral composition in the flesh of five commercially important fish species in Nigerian market, Scomber scombrus, Trachurtus trachurus, Micropogonias furnieri, Sardinella aurita and Clarias gariepinus were studied to assess their nutritional values in order to gain the knowledge of the risk and benefits associated with the …

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 ...

Processing made fish less susceptible to spoilage. Fish are rich in protein content but the protein content is reduced with processing gave a better result when long-time preservation was carried out. Aim of this study was comparison of proximate analysis of some fresh and processed seafoods. Raw ma …

The proximate components of shrimp were quantified using the AOAC methods ... Amino Acid Composition. Generally, ... Toppe J., Karunasagar I. Challenges and realistic opportunities in the use of by-products from processing of fish and shellfish. Trends Food Sci. Technol. 2014; 36:144–151. doi: 10.1016/j.tifs.2014.01.007.

Proximate Composition and Sensory Evaluation of Catfish (Clarias gariepinus) Smoked with Different . Aquatic Food Studies, 3(2), ... Results The proximate composition of the processed fish

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 ...

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

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 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 ...

The proximate composition of foods includes moisture, ash, lipid, protein and carbohydrate contents. These food components may be of interest in the food industry for product development, quality control (QC) or regulatory purposes. Analyses used may be rapid methods for QC or more accurate but time-consuming official methods.

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 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 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 …

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.

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 us a clear understanding in assessing the energy value …

Abstract. The aim of the study was to assess protein, fat, salt, collagen, moisture content and energy value of freshwater fish purchased in Polish fish farms. …

Table 1 shows the results expressed as "mean ± SD" of the effects of traditional processing on the proximate composition of mullet and carp fish. Sun and smoking drying as can be seen from this table caused significant decrease ( p < 0.05) in moisture content of the two samples and sun‐dried fish had the lowest value of moisture …

The amino acid composition of fish protein hydrolysates is important because of the nutritional value and the influence on the functional properties (Santos et al., 2011). Table 2 shows the amino acid composition of protein hydrolysates prepared from various fish processing waste proteins. Several authors have been described the amino …

The knowledge of proximate composition of fishery species is fundamentally important for: the application of different technological processes, the …

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).

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 ...

FormalPara Introduction . Proximate analysis is used to estimate the relative amounts of protein, lipid, water, ash and carbohydrate in any sample. Proximate composition is the term usually used in the field of feed/food and means the components of moisture, crude protein, ether extract, crude fibre, crude ash and nitrogen-free extracts, …

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 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 composition of fresh or processed roes of fish may vary considerably, especially in their fat content during certain growth periods and annual spawning or migration periods. In addition, the proximate composition of fish bred in captivity (i.e., aquaculture) may vary according to their artificial diet. ...

Contexts in source publication. ... composition of analysed samples from different processing method (smoking and sun drying) are shown in Table 1. Moisture content of the smoked fish samples was ...

Processing of fish in aquaculture generates considerable amounts of by-products that remain underused and/or unexploited. We evaluated the nutritive content of fish by-products (head, gills, intestines, trimmings, bones, and skin) from meagre and gilthead sea bream fish species reared in Greece in order to estimate their nutritional …

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 ...

The results indicated that fish maws were excellent protein sources and low in fat content. The proteins in fish maws were rich in functional amino acids (FAAs) and the ratio of FAAs and total amino acids in fish maws ranged from 0.68 to 0.69. Among species, croaker C. acoupa contained the most polyunsaturated fatty acids, arachidonic acid ...