Comparison of analysis and the nutritional value of fresh common carp, frozen and southern canned tuna
DOI:
https://doi.org/10.5219/1143Keywords:
fresh fish, frozen fish, canned tuna fish, nutritional valueAbstract
Freezing and canning are suitable methods to delay the spoilage of marine products and improve their physico-chemical and organoleptic properties. The fish were transported to the ice in proportion to 1 to 3 (w/w) inside the boxes, and then moved wastes. The purpose of this project is to analyse and to compare the nutritional value of fresh, frozen the fish and canned tuna fish. Nutrient composition and pH of the fresh fish fillet and moisture and ash contents and other nutrient composition were measured by the standard AOAC method. The results showed that the percentage of frozen fish protein was 17.41 and the highest moisture percentage for frozen fish with 72.23. The level of energy (kcal) of canned fish with 393.36 kcal was the highest level. The pH of the canned fish with 7.28 was the highest pH. The percentage of drip and WHC in frozen fillet found 6.7% and 6% respectively. From the obtained results, it can be concluded that despite the low amounts of protein and ash in canned fish, the fat and energy content was the highest. The protein content of the fish is frozen, and its pH indicates that it was better than fresh fish from point of quality.
Downloads
Metrics
References
Abbas, K. A., Mohamed, A., Jamilah, B., Ebrahimian, M. 2008. A review on correlations between fish freshness and pH during cold storage. American Journal of Biochemistry Biotechnology, vol. 4, no. 4, p. 416-421. https://doi.org/10.3844/ajbbsp.2008.416.421 DOI: https://doi.org/10.3844/ajbbsp.2008.416.421
AOAC. 2005. Association of Official Analytical Chemists. Official Methods of Analysis. 16th ed. Arlington, Virginia : AOAC, 1141 p.
Aubourg, S. P., Pineiro, C., Gallardo, J. M., Barros-Velazquez, J. 2005. Biochemical changes and quality chilled storage of farmed turbot (Psetta maxima). Journal of Food Chemistry, vol. 90, no. 3, p. 445-452. https://doi.org/10.1016/j.foodchem.2004.05.008 DOI: https://doi.org/10.1016/j.foodchem.2004.05.008
Bahurmiz, O. M., Al-Sa'ady, M., Adzitey, F. 2018. Nutritional and sensory characteristics of locally produced canned tuna from Hadhramout, Yemen. International Journal of Food Science and Nutrition, vol. 3, no. 5, p. 13-18.
Bavitha, M. 2015. Development Of Value Added Products From Common Carp (Cyprinus Carpio) and its quality evaluation : dissertation theses. Andhra Pradesh, India : Technology Sri Venkateswara Veterinary University, 169 p.
Gandotra, R., Sharma, S., Koul, M., Gupta, S. 2012. Effect of chilling and freezing on fish muscle. Journal Pharmalogy Biology Science, vol. 2, p. 5-9. https://doi.org/10.9790/3008-0250509 DOI: https://doi.org/10.9790/3008-0250509
Ghanbari, M., Jami, M., Naghdi, M. S., Shahriari, M. M. 1988. Investigating the Long-term Effects of Water and pH Changes on Blood Indices of Common Carp (Cyprinus Carpio). Journal of Biology, vol. 22, no. 1, p. 145-143.
Greenfield, H., Kosulwat, S. 1991. Nutrient composition of Australian fresh retail sausages and effects of cooking on fat content. Journal of the Science of Food and Agriculture, vol. 57, p. 65-75. https://doi.org/10.1002/jsfa.2740570108 DOI: https://doi.org/10.1002/jsfa.2740570108
Hantoush, A. A., Al-Hamadany, Q. H., Al-Hassoon, A. S., Al-Ibadi, H. J. 2015. Nutritional value of important commercial fish from Iraqi waters. International Journal of Marine Science, vol. 5, no. 11, p. 1-5.
Herawati, E. R. N., Susanto, A. A., Kurniadi, A. S. 2016. Effect of brine concentration on the nutrient content and fatty acid profile of canned catfish [Pangasius Sutchi (Fowler, 1937)]. Aquatic Procedia. vol. 7, p. 85-91. https://doi.org/10.1016/j.aqpro.2016.07.011 DOI: https://doi.org/10.1016/j.aqpro.2016.07.011
Kharestan, M., Rezaei, M., Ojagh, M., Bobakhani Lashkan, A. 2006. Comparison of nutritional values and omega-3 fatty acids of dorsal and abdominal muscles of common carp (Cyprinus Carpios). Iranian Journal of Marine Science, vol. 3, no. 4, p. 31-37.
Latip, D. N. H., Zzaman, W., Yang, T. 2013. Effect of chilled-frozen storage on the physico-chemical, microbial and sensory quality of farmed Bighead Carp (Hypophthalmichthys nobilis). Journal of Fisheries andAquatic Science, vol. 8, no. 6, p. 686-696. https://doi.org/10.3923/jfas.2013.686.696 DOI: https://doi.org/10.3923/jfas.2013.686.696
Martinez, I., Friis, T. J., Careche, M. 2001. Post mortem muscle protein degradation during ice-storage of Arctic (Pandalus borealis) and tropical (Penaeus japonicas and Penaeus monodon) shrimps: A comparative electrophoretic and immunological study. Journal of Science and Food Agricultural, vol. 81, no. 12, p. 1199-1208. https://doi.org/10.1002/jsfa.931 DOI: https://doi.org/10.1002/jsfa.931
Nasrallah, Z. A., Novirian, H. 2012. Effect of Different Different Levels of Root Crop (Austratis Phragmitis) as a Growth Supplementary Feed for Young Common Carp (Cyprinus Carpio). Journal of Animal Research, vol. 4, no. 26, p. 1392.
Nga, M. T. T. 2010. Enhancing quality management of fresh fish supply chains through improved logistics and ensured traceability : dissertation theses. Reykjavik : University of Iceland, 88 p. ISBN 978-9979-9928-4-4.
Olsson, G. B., Seppola, M. A., Olsen, R. L. 2007. Waterholding capacity of wild and farmed cod (Gadus morhua) and haddock (Melanogrammus aeglefinus) muscle during ice storage. Lebensm-Wiss-Technology, vol. 40, p. 793-799. https://doi.org/10.1016/j.lwt.2006.04.004 DOI: https://doi.org/10.1016/j.lwt.2006.04.004
Osibona, A. O., Kusemiju, K., Akande, G. R. 2006. Proximate composition and fatty acids profile of the African Catfish Clarias gariepinus. Acta Satech., vol. 3, no. 1, p. 1-5.
Razai, M., Sahrari, M. A., Moeini, S., Safari, M., Ghaffari, F. 2004. Comparison of fat quality of anchovy fish in two methods of cold storage and handle. Iranian Journal of Fisheries Science, vol. 12, no. 3, p. 97-108.
Rezaee, M. 2004. Effects of Temperature and Cold Storage Time on Changes in Anchovy Kilka Fish Fat : dissertation theses. Tehran, Iran : Tarbiat Modares University.
Rezavi, S. 2007. Marine products Production Technology. 2nd ed. Iran : Pars Negar Publication.
Rørå, A. M. B., Regost, C., Lampe, J. 2003. Liquid holding capacity, texture and fatty acid profile of smoked fillets of Atlantic salmon fed diet containing fish oil or soybean oil. Food Research International, vol. 36, p. 231-260. https://doi.org/10.1016/S0963-9969(02)00141-2 DOI: https://doi.org/10.1016/S0963-9969(02)00141-2
Siddique, M. N., Hasan, M. J., Reza, M. Z., Islam, M. R. Boduruzaman, M., Forhadur, M., Reza, S. 2011. Effect of freezing time on nutritional value of Jatpunti (Puntius sophore), Sarpunti (P. sarana) and Thaisarpunti (P. gonionotus). Bangladesh Research Publication Journal, vol. 5, p. 387-392.
Yeganeh, S. B., Hosseini, E., Impanpour, M., Sha'bani, A. S., Abbasi, M. 2011. Evaluation of Seasonal changes in chemical composition and fatty acids Composition of Cyprinus Carpio. Journal of Biology, vol. 2, no. 25, p. 1391.
Published
How to Cite
Issue
Section
License
This license permits non-commercial re-use, distribution, and reproduction in any medium, provided the original work is properly cited, and is not altered, transformed, or built upon in any way.
