The chemical components of Atlantic Mackerel (Scomber scombrus) were investigated. An average of 53.5% of the fish consisted of edible portions, with more than 16% protein. PER values for raw and cooked muscles were 3.7 and 3.1, respectively, with casein being 2.5. The amino acid profile indicated equal or above average values for the essential amino acids when compared to casein. Lipid levels varied seasonally with the moisture content in various edible porfions. A 1:3 ratio of saturated to polyunsaturated fatty acids was observed in this species. Sodium levels were 0.07% on a wet basis which suggests inclusion of this species in low sodium diets.
Chemical composition, nutritional quality of protein and mineral content of cod, whiting, scup, squid and monkfish were determined. With a protein content ranging between 15 and 18%, the amino acid composition, in vitro enzymatic digestibility and PER evaluation indicated variation among two species. Protein quality of scup was significantly superior and that of squid was significantly inferior (p < 0.05) when compared to other species. The ratio of essential to nonessential amino acids ranged between a high of 0.72 for whiting and a low of 0.62 for squid. The cholesterol values for all the species, except squid (80.65 mg/lOOg tissue), were between 18.58 and 37.69 mg/lOOg tissue. The elemental analysis indicated scup and squid values deviating from the other species for major essential trace elements.
Seasonal proximate composition of grayfish (squalus acanthias) yielded 14.5% lipid, 1.3% urea, 12.6% protein, and 1% nonprotein nitrogen, which was higher than that observed in the teleosts. Mineral analysis showed that mercury was present below 1.0 ppm FDA limit. Total saturated fatty acids in the male grayfish amounted to 45.3% as opposed to 26.6% in the female fish. The total monoenes were 40% higher in the female than in the male fish. The cholesterol levels averaged 68 mg/100g tissue in both the sexes. The keeping quality of grayfish was indicative of rapid deterioration. Storage life of dressed grayfish in ice was observed to be between 6 and 8 days. The frozen storage stability of fillets pretreated with sodium tripolyphosphate and ascorbate solutions was measured by determining the TBA value, thaw drip and sensory analysis.
Spoilage pattern of ice stored Atlantic Mackerel was monitored by determining trimethylamiue (TMA), total aerobic plate counts and histamine levels. Hypoxanthine accumulation was used as the freshness index, coupled with sensory evaluation of fresh fish. These tests indicated that mackerel can be stored fresh in ice up to 9 days, after which the accumulation of bacteria, TMA and histamine was rapid. Hypoxanthine levels increased between O-10 days and appeared to increase at a slightly slower rate until day 16, then it declined.
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