Proximate chemical composition and lipid profile of Indian mackerel fish
نویسندگان
چکیده
منابع مشابه
Seasonal variation in chemical composition of the Indian mackerel (Rastrelliger kanagurta) from Karachi Coast
The chemical composition variations of the Indian mackerel (Rastrelliger kanagurta) from Karachi coast were investigated seasonally over the period of one year (2004-2005). Moisture, crude protein, fat and ash contents varied from 70.11-74.41%, 16.02- 20.09%, 3.0-12%, and 0.89-1.35% respectively. The seasonal data indicated that the main fatty acids of the total lipid were C16:0, C16:1, C18:0,...
متن کاملSeasonal variation in chemical composition of the Indian mackerel (Rastrelliger kanagurta) from Karachi Coast
The chemical composition variations of the Indian mackerel (Rastrelliger kanagurta) from Karachi coast were investigated seasonally over the period of one year (2004-2005). Moisture, crude protein, fat and ash contents varied from 70.11-74.41%, 16.02- 20.09%, 3.0-12%, and 0.89-1.35% respectively. The seasonal data indicated that the main fatty acids of the total lipid were C16:0, C16:1, C18:0,...
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The main objective of the current study was to analyze the proximate composition and the amino acid profile of the Persian sturgeon (Acipenser persicus). Forty-eight fish (with an initial weight of 96.60 7.45 g) were randomly sampled from a local sturgeon farm in Mazandaran, Iran. The proximate analysis of the fish body showed 24.38 ± 1.62 g/100g ww of dry matter, 61.52 ± 1.65 g/100g dw of cr...
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Salt curing (Kencing) is a method used for preserving food products, including fish, that is believed to influence the quality and chemical composition of the finial product. The present study is focused on the alteration of protein quality and amino acid profile of Scomberoides commersonnianus after stacking during 190 days of shelf life in ambient temperature. A12 assorted of specimens were c...
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ژورنال
عنوان ژورنال: Food Science and Technology
سال: 2021
ISSN: 1678-457X,0101-2061
DOI: 10.1590/fst.67120