Comparison of analysis and the nutritional value of fresh common carp, frozen and southern canned tuna

Aberoumand, Ali; Fazeli, Afsaneh

doi:10.5219/1143

Cited by 4 publications

(2 citation statements)

References 10 publications

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“…In the present study, this relationship was also observed. Aberoumand ( 2014 ) study showed that the percentage of protein in fresh yolk tuna fillet was lower than canned fish after 2 months of storage, but with over time, the percentage of protein in canned fish fillet decreased compared to the control. The fat percentage in canned fish was higher than in fresh samples.…”

Section: Resultsmentioning

confidence: 99%

The nutritional quality and contents of heavy elements due to thermal processing and storage in canned Thunnus tonggol fish change compared to fresh fish

Aberoumand¹,

Baesi²

2023

Food Science & Nutrition

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The purpose of this study was to evaluate the nutritional quality and concentration of heavy and toxic metals in the fresh and canned tuna Thunnus tonggol at different storage periods. The content of iron, zinc, copper, mercury, and also macronutrient compounds in the Iranian fresh and canned tuna fish and the effects of thermal processing and subsequent storage on metal contents were evaluated using atomic absorption spectroscopy. The results showed that the levels of iron, zinc, copper, and mercury after the 6th, 9th, and 11th months of storage were 26.52, 10.83, 6.22, and 0.04 mg/kg, respectively. The concentrations of iron, zinc, copper, and mercury in the fresh fish were 11.03, 7.11, 1.71, and 0.03 mg/kg, respectively. The results of the statistical analysis of the samples showed that canning process and sterilization by autoclave increased the contents of elements except mercury to a significant level (p < .05). The results showed that the amount of fat significantly increased in all samples after storage (p < .05), but the ash and protein content significantly decreased (p < .05). The moisture content significantly increased (p < .05) except for the 9th month of storage. The obtained results showed that the energy value after 6 months of storage was the highest (297.53 kcal/100 g). The results showed that the bioaccumulation of copper, iron, zinc, and mercury in the fresh and canned muscles was lower than the standard concentration recommended by the FAO and WHO. This type of fish was a high‐quality food source and it was safe after 11 months of storage and was suitable for human consumption. Therefore, the consumption of Iranian canned tuna can be safe for human health despite the possible contamination with heavy metals.

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Section: Resultsmentioning

confidence: 99%

The nutritional quality and contents of heavy elements due to thermal processing and storage in canned Thunnus tonggol fish change compared to fresh fish

Aberoumand¹,

Baesi²

2023

Food Science & Nutrition

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“…This method was based on processing of fish canning that fillet is heated during sterilization in autoclave. 7 The purpose of this step was to remove fat and water from fish fillet due to heat under pressure of water vapor, and then fish tissue became soft.…”

Section: Thawing In Hot Watermentioning

confidence: 99%

Effect of Different Processes to Nutrient Profile of Dead Fresh Fish Carangoides armatus as Potential Protein-Rich Seafood

Aberoumand,

Nooradinvand,

Kouti

et al. 2024

Natural Product Communications

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Objective/background: Different processing methods can maintain quality and ensure access to fish throughout year. In Iran, fish can be major source of affordable dietary protein for human nutrition. Fish ( Carangoides armatus) locally known as Gish, is most preferred and highest value commercial food fish species obtained from southern Iran. Methods: This article examined impact of different processes on the physicochemical properties of fresh fish. Results: Highest and lowest values for crude protein reported in fish processed using high temperature short time (HTST) in autoclave (17.51%) and salting (8.47%), respectively ( P < .05), compared to (16.69%) for fresh fish (control). Fish processed with 20% salt concluded significantly higher crude fat content (69.45%) ( P < .05) followed by samples prepared using 10% salt (68.88%), while lowest value (9.12%) found for fish marinated T1. The results suggested that fish processed with HTST found higher nutritional quality principally due to relatively high content of most needed nutrient—protein. Adopting and encouraging use of autoclave could also be a way of saving energy. Fish components that affected by processes are proximate composition and energy. Conclusions: Changes in the physicochemical and nutritional factors of processed fish affect its final quality. Gish fish ( C armatus) caught from the southern regions of Iran had a high percentage of protein and fat, which has a good potential for the growth of children and to prevent stunting.

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Lipid profile and high contents of cholesterol oxidation products (COPs) in different commercial brands of canned tuna

et al. 2021

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Comparison of analysis and the nutritional value of fresh common carp, frozen and southern canned tuna

Cited by 4 publications

References 10 publications

The nutritional quality and contents of heavy elements due to thermal processing and storage in canned Thunnus tonggol fish change compared to fresh fish

The nutritional quality and contents of heavy elements due to thermal processing and storage in canned Thunnus tonggol fish change compared to fresh fish

Effect of Different Processes to Nutrient Profile of Dead Fresh Fish Carangoides armatus as Potential Protein-Rich Seafood

Lipid profile and high contents of cholesterol oxidation products (COPs) in different commercial brands of canned tuna

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