![]() ![]() For shellfish, prawn contained the highest protein (19.12+1.44%). The highest fat content of demersal fish was in Moonfish at 6.89+2.76%. Long-tailed butterfly ray contained the highest protein (22.22+1.24%) compared to other fish studied. For demersal fish, moisture and ash contents ranged between 74-82%, and 0.9-2.1%, respectively. For pelagic fish, Longtail shad (terubuk) was found to contain significantly lower moisture (59.31+0.00%), but significantly higher fat content (23.15+0.00%) compared to other fish species. This study has included 20 species of fish (10 pelagic fish and 10 demersal fish) and 4 species of shellfish. This study was conducted to determine the proximate composition and energetic value of selected marine fish and shellfish from the West Coast of Peninsular Malaysia. It is recommended to assess the meat quality of other species, especially presently unused ones prior to processing and storage, because the contents of moisture, fats and other components in the tissues could affect the post-harvest processing and storage of the fish. The data showed that the Nile fishes are of high nutritional value and good source of proteins, minerals as well as essential amino acids. Essential amino acids (EAA) formed 38 to 46% of the total amino acids, high in L. Eight essential amino acids with total amount of 961 to 2279 µg/g were identified, and lysine formed the highest value in all the species, followed by leucine. Minerals included potassium (33 to 41%), phosphorous (25 to 36%), selenium (12 to 16%), calcium (4 to 19%), sodium (2 to 10%), and magnesium (2 to 3%) while zinc, iron, aluminum and copper were present in trace amounts. The caloric value was 357 to 425 Kj/100 g, which is high in B. schall and 77 to 79.1% in the remaining species. Lipid content was 1.8 to 17.3% and moisture was 73 to 80%. It does not store any personal data.The objective of this study was to determine the meat quality of the Nile fishes: Lates niloticus, Bagrus bayad, Oreochromis niloticus, Synodontis schall and Tetraodon lineatus, which represent different grades of preference to the Sudanese consumers. The cookie is set by the GDPR Cookie Consent plugin and is used to store whether or not user has consented to the use of cookies. The cookie is used to store the user consent for the cookies in the category "Performance". This cookie is set by GDPR Cookie Consent plugin. The cookie is used to store the user consent for the cookies in the category "Other. The cookies is used to store the user consent for the cookies in the category "Necessary". The cookie is set by GDPR cookie consent to record the user consent for the cookies in the category "Functional". The cookie is used to store the user consent for the cookies in the category "Analytics". These cookies ensure basic functionalities and security features of the website, anonymously. Necessary cookies are absolutely essential for the website to function properly. Both are commonly used in sushi but also tasty when cooked. Tuna and salmon have reddish flesh, a firm texture, and much stronger flavors than many other types of fish. The famous giant freshwater prawn or lobster of Kerala known as Konju is also a very tasty popular fish of Kerala. There are many varieties of fish and fish dishes in Kerala, but the best fish in Kerala is the Pearlspot Karimeen fish of Kerala. The fish with the highest mg of Omega-3 fatty acids are anchovies, herring, mackerel, oysters, and so many others! Which is the tastiest fish in Kerala? You should eat Rohu at least once a week. Packed with Omega 3 fatty acids and vitamins A, B, and C. RohuĪlso known as Carpo fish, Rohu is enriched with a handsome amount of protein. It is a large omnivore and extensively used in aquaculture…. The rohu, rui, or roho labeo (Labeo rohita) is a species of fish of the carp family, found in rivers in South Asia. Paarai/Parai is a fleshy and tasty seawater fish available throughout the Indian coastal waters and Pacific Oceans. ![]()
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