Because of fishes Sparidentex hasta and Pampus argenteus in the southern of Iran are consumed abundant in a particular season and it should be frozen for consumption throughout the year. Therefore, this research was carried out to investigate the effects of freezing on some of the physicochemical properties of fillets the fishes. Factors such as fat with chloroform-methanol method, amount of TBA (Thiobarbituric acid) in fish muscle accordance method of Pearson, pH using a pH meter, FFA (Free fatty acids) with titration in the presence of phenolphthalein was determined based on the percentage of oleic acid, peroxide value according to AOAC (Association of Official Analytical Chemists), in fresh samples at time zero and after different periods of freezing were tested respectively. Result showd that TBA (Thiobarbituric acid) content in fish fillet, found Pampus argenteus and Sparidentex hasta 0.65 and 0.53 respectively. The results showed that the highest percentage of fat found for Pampus argenteus at 95 days 24.2(%2) and for Sparidentex hasta at 35 days (25.19%), free fatty acids contents found highest (0.9%) and (0.97%) for Sparidentex hasta and Pampus argenteus after 95 days. It can conclude that the TBA (Thiobarbituric acid), FFA (Free fatty acids) contents and pH of both fish species during storage in freezer were increased. Peroxide value in fish Pampus argenteus was reduced but, in Sparidentex hasta showed no significant differently. The best time of storage of fishes Pampus argenteus and Sparidentex hasta at -18 °C was 35 days freezing, but nutritional value of fillets and fatty acids greatly reduced
This research work was directed on the study of the proximate chemical composition to compare the effect of the brining constant concentration and different times on the nutritive value of fish. The proximate composition of treated Chirocentrus nudus (protein, fat, ash and energetic value) for 8% salt and 18 h brining was 61.2%, 15.2%, 23.2% and 381.60 kcal/100g respectively. Fat and ash contents in brined fillets of Nemipterus japonicus and Saurida tumbil were found lower and more than C. nudus respectively. As for the proximate composition of C. nudus, it is clearly observed that all the studied parameters are significantly different in fresh and treated samples. Variations appeared in nutrients was due to the interaction of the salting treatment. It is concluded that fish treated C. nudus was best option.
Background The optimizing nutritional conditions are effective in the quantitative and qualitative position of carp production. The use of plant material in the fish diet to reduce production costs and increase growth rate. Objectives The aim of present research was to investigate the effect of different levels of powder Beta vulgaris was preformatted on some indices of nutrition and the fillet analysis of common carp (Cyprinus carpio). Methods The 360 fish with a weight average of 20 g and a standard length of 9 cm were selected and randomly divided into 12 tanks. The experiment consisted of 4 treatments and 3 triplicates. The fishes were fed to diet containing 0.5%, 1% and 2% of Beta vulgaris powder for 6 weeks. The nutrition indices and chemical composition of the fish fillet were investigated. Results The adding Beta vulgaris leaves powder to the fish diet had a positive effect on the nutrition indices. Feed conversion ratio was increased by adding Beta vulgaris to diet, and there was a significant difference between dietary conversion efficiency and protein/fat ratio and protein content in compared to the control. Conclusion The adding 1% of Beta vulgaris powder to fish diet caused a decrease in the fat content which significantly difference found with other treatments. The presence of Beta vulgaris leaves in the diet increased the protein and ash contents in the fish fillet.
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