Effects of traditional fish processing methods on the proximate composition and ph of fish Black pomfret (Parastromateus niger)

Abstract

Fish is an important food in many Iranian diets. This is a good source of protein. Fish is the main source of animal protein in Iran. The effects of three different traditional processing methods (freezing, brining and frying) on nutritive composition of halva sia fish stored under ambient room conditions were determined. Fresh halva sia fish were obtained from Behbahan fish market. Cooking and processing techniques were carried out on fish Halva sia Parastromateus niger. The proximate composition of raw Parastromateus niger was affected by cooking and processing techniques that were carried out by AOAC methods. Moisture contents decreased in fried and brined fillet while protein, fat and ash contents were significantly increased in fried fillet. The loss of moisture in fried and brined samples amounted to the highest levels; also the protein and fat value was proportionally high. The fish Parastromateus niger showed a decrease in their contents of moisture and fat as affected by frozen storage periods while ash and protein contents were increased after frozen storage periods. The nutritional value fish Parastromateus niger preserved until the end of the storage period.

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

“…The fish examined belonged to high protein (3.12%-17.51%). The low ash, fat, high protein, and moisture content values obtained from proximate analysis agreed with other analysis carried out by earlier researchers such as Effiong and Mohammed, 6 Mumba and Jose, 3 and Abdullahi. 11 In general, there are significant impacts of processing methods on proximate composition of fish.…”

“…Research work 6 showed that moisture content in fresh sample was affected brining process was decreased respectively (84.72% to 33.99%) with significant difference (P < .05), while protein, fat, ash, and energy values were affected, brining process were increased.…”

“…The First Standard Method: The Effect of Slow Freezing on Quality of Thawed Fresh Dead Fish Frozen dead fish fillet was kept in freezer for 1 week, 6 then thawing process done with 2 ways following:…”

“…2. The standard method of thawing in oven 6 Five grams of frozen fillet weighed and placed in oven at 103°C for 30 min until water comes out and then fillet weighed. The loss of water measured and then moisture, ash, and pH values in each samples measured.…”

Application of Gelatin Derived from Waste Tilapia Scales to an Antibiotic Hydrogel Pad

“…Gelatin is derived from partial hydrolysis of fibrous structure of collagen. Collagen and gelatin are commonly found in bovine hide, pig skin or chicken waste, however, these sources have faced some constrains related to biological contaminants and religious issues [4]. Seafood processing wastes such as skin, bones, scales and fins are alternative sources for collagen and gelatin extraction.…”