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.
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— Proximate composition of parrotfish heads. The proximate composition of minced parrotfish (C. sordidus) heads is listed in Table 1. The protein content, at 20.37 ± 2.33%, was higher than salmon and Mackarel head. The fat content (3.92%) was slightly higher than Mackarel fish 3.70%, and far lower than salmon (17.4%).
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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. ...
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— A huge production of fish and their processing waste give rise to by-products comprises up to 70% depending on the species, size and processing method.
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— 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).
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— Effect of different cooking methods on proximate composition (g/100g wet matter and g/100dry matter) for raw, fried, oven baked, and grilled sardine fillets 38
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— 2. Proximate. The values of the individual macronutrients in food samples can be determined with the proximate analysis. The proximate composition of foods includes moisture, ash, lipid, protein and carbohydrate contents [].These values are being declared as nutritional facts which are usually being shown on the labels of the end food products, …
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— 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.
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— 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 …
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It would be very convenient if a simple table of proximate composition for a variety of seafoods, such as Table 10.1, could give baseline information. ... Relationship between processing techniques and the amount of vitamins and minerals in processed fish. In Fish in Nutrition, pp. 125–131. Fishing News Books, London, England.
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— Proximate Composition of Dried Fish. Proximate composition involves water content/moisture, lipids, proteins, ash, carbohydrates, as well as vitamins and minerals of the dried fish. By comparison between proximate composition of dried fish processed under different parameters, the changes in nutrient composition of the fish can be observed …
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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 ...
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— 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 products in …
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Protein, ash and moisture percentages were lower in the fatty tissue, showing that fat replaces some protein as well as water in mackerel, while non-protein nitrogen averaged 20% of the total nitrogen, higher than in halibut and the cod family. Mackerel, tuna and swordfish (order Acanthopteri) have a prominent red or dark brown fatty lateral-line …
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— 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 ...
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The dried fish products had high crude protein (52.21 to 70.88)%, crude fat (2.89 to 8.60)% and minerals such as Calcium (36.44 to 9078.44 mg/100g), Potassium (636.61 to 3073 …
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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 ...
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— 2.3. Proximate Composition. The proximate composition of the different fish by-product samples was determined using the following Association of Official Analytical Chemists (AOAC) [] and International Organization for Standardization (ISO) methods.The moisture content of samples was determined using a vacuum oven (AOAC 952.08) prior …
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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 …
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— 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. ... and fatty acids composition of mullet and carp fish. Changes in proximate composition were more prominent in smoked samples. Lipids and …
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— 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.
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Solar-drying process Fish sample was gutted and washed thoroughly in potable water and then split-open from the dorsal region. ... 2016. RESULTS Proximate composition Mean composition of analysed samples from different The mean sensory scores for smoked and solar-dried C. gariepinus are presented in Table 2. The fish samples were assessed on ...
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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 ...
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Request PDF | On Jan 1, 2007, N. Thapa and others published Proximate composition of traditionally processed fish products of the Eastern Himalayas | Find, read and cite all the research you need ...
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— Knowledge and information regarding the proximate composition of fish are essential in the food processing technology of fish products at commercial and industrial scales. Additionally, this ...
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Proximate body composition is the analysis of water, fat, protein and ash contents of fish. Carbohydrates and non-protein compounds are presented in negligible amount and are …
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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 ...
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The proximate, mineral, microbial and sensory properties of Ethmalosa fimbriata processed using four different processing methods was evaluated.
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— 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 ...
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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 ...
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— 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 ...
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— Processed fish and fish products have high nutritional value, longer shelf life and fetch better prices on the market in contrast to freshly caught fish which are highly perishable.
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