Journal articles: 'Nutritional value of fish'

1

Mascolo, Celestina, Raffaele Marrone, Alfonsina Palma, and Giuseppe Palma. "Nutritional Value of Fish Species." Journal of Nutritional Ecology and Food Research 1, no. 3 (September 1, 2013): 219–25. http://dx.doi.org/10.1166/jnef.2013.1032.

Full text

APA, Harvard, Vancouver, ISO, and other styles

2

Balami, Sujita, Ayushma Sharma, and Rupak Karn. "Significance Of Nutritional Value Of Fish For Human Health." Malaysian Journal of Halal Research 2, no. 2 (December 1, 2019): 32–34. http://dx.doi.org/10.2478/mjhr-2019-0012.

Full text

Abstract:

AbstractNutrients are the substances which give nourishment to the body and promote growth. These nutrients are present in varieties of foods in various amounts. Fish is a source of aquatic food which can both be farmed and wild caught. Fish is rich in macronutrients: proteins, lipids and ash and micronutrients: vitamins and minerals. Proteins in the fish have immunoglobins that acts as defense mechanism against viral and bacterial infections and prevent protein calorie malnutrition. Lipids mainly LC n-3 PUFAs like EPA and DHA prevents cardiovascular and coronary heart diseases and maintains blood pressure and neuro-development in child. Selenium is important for the function of thyroid gland. Iron helps in synthesis of hemoglobin and prevents the occurrence of anemia. Calcium and vitamin D naturally present in fish prevents rickets, low bone-mineral density and osteomalacia. Vitamin A in fish helps in normal growth, formation of bones and teeth. Despite these importances’s, fish is still undervalued and less consumed compared to other animal protein sources due to lack of awareness. If the per capita consumption of the fish can be increased, then people can have many health benefits. People should be made known about the health benefits of fish. Many other researches should be conducted to make the nutritional value of fish known to the world.

APA, Harvard, Vancouver, ISO, and other styles

3

Safrida, Safrida, Cukri Rahma, and Maiza Duana. "Changes of Nutritional Value of Steamed Lumi-Lumi Fish (Harpodon nehereus) Flour." Proceedings of Malikussaleh International Conference on Multidisciplinary Studies (MICoMS) 3 (January 26, 2023): 00037. http://dx.doi.org/10.29103/micoms.v3i.201.

Full text

Abstract:

Lumi-lumi fish (Harpodon nehereus) or known as Bombay duck is a type of commercial demersal fish in the city of Meulaboh. Aceh. This fish can live all year round. The availability of this fish is quite large but often it is not appropriately used. it is only processed traditionally. Lumi-lumi has been reported to have good nutritional content. The objective of this study was to identify the nutritional content of fish in Lumi-lumi. In this study. Lumi-lumi fish was conducted into 2 treatments: steamed fish and non-steamed fish. Identification of nutritional content was carried out on fish that had been processed into flour. In this study. the yield of Lumi-lumi fish meal in the non-steamed treatment was 10.23%. and in the steamed treatment. it was 10.57%. The nutritional value of Lumi-lumi fish meal protein which was steamed was significantly (p<0.05) higher than that which was not steamed. namely 13.32 ± 0.48% and 9.50 ± 0.70%. respectively. However. the fat content was lower in the steamed treatment. which was 12.56 ± 1.18%. compared to not steamed. which was 14.24 ± 0.96%. Significant moisture and ash content (p<0.05) were lower in the steamed treatment than in the non-steamed treatment. Meanwhile. the fiber content was significantly (p<0.05) higher in the steam treatment. Therefore. steamed lumi-lumi fish has a higher protein content. Fat content following SNI 01-2715-1996 fish flour quality standards.

APA, Harvard, Vancouver, ISO, and other styles

4

Ramlee, A., M. Chembaruthy, H. Gunaseelan, S. R. M. Yatim, H. Taufek, and N. W. Rasdi. "Enhancement of nutritional value on zooplankton by alteration of algal media composition: A review." IOP Conference Series: Earth and Environmental Science 869, no. 1 (November 1, 2021): 012006. http://dx.doi.org/10.1088/1755-1315/869/1/012006.

Full text

Abstract:

Abstract In aquaculture, fish larvae regularly need a balanced diet according to the timescale because such diets essential for constant growth and reproduction and can avoid malnutrition. Thus, the use of live food organisms is critical as it will first feed for fish larvae. Studies have shown that zooplankton have more excellent digestibility and are suitable as live prey species for different sizes than other live foods (e.g. rotifer and Artemia). However, zooplankton nutrition still needs to improve to meet the nutritional requirement for fish larvae. Feeding zooplankton with well-nourished microalgae is important as it affects the nutritional value of the zooplankton. Algal growth is related to micronutrients (e.g. nitrogen, phosphorus or selenium) supply in the culture medium and the availability of nutrients affects the quality of the algal. Thus, by enriching the algal diet with micronutrients from the culture media, the nutritional value of zooplankton can be improved. This review focuses on the nutritional value of zooplankton through the manipulation of algal media composition as well as wastewater. The relation between the composition of algal media and nitrogen and phosphorus limitation are also discussed. The review links the microalgae nutrient essential with manipulating algal media composition and the change of zooplankton nutrients.

APA, Harvard, Vancouver, ISO, and other styles

5

Khalili Tilami, Sarvenaz, and Sabine Sampels. "Nutritional Value of Fish: Lipids, Proteins, Vitamins, and Minerals." Reviews in Fisheries Science & Aquaculture 26, no. 2 (November 29, 2017): 243–53. http://dx.doi.org/10.1080/23308249.2017.1399104.

Full text

APA, Harvard, Vancouver, ISO, and other styles

6

Rosenquist, A., and G. Hølmer. "Nutritional value of micro-encapsulated fish oils in rats." Zeitschrift für Ernährungswissenschaft 35, no. 2 (June 1996): 178–84. http://dx.doi.org/10.1007/bf01622867.

Full text

APA, Harvard, Vancouver, ISO, and other styles

7

Meng, Yuqiong, Xiaohong Liu, Lingling Guan, Shoumin Bao, Linying Zhuo, Haining Tian, Changzhong Li, and Rui Ma. "Does Dietary Lipid Level Affect the Quality of Triploid Rainbow Trout and How Should It Be Assessed?" Foods 12, no. 1 (December 21, 2022): 15. http://dx.doi.org/10.3390/foods12010015.

Full text

Abstract:

Organoleptic properties and nutritional value are the most important characteristics of fish fillet quality, which can be determined by a series of quality evaluation indexes and closely related to fish nutrition. Systematic organoleptic and nutritional quality evaluation indexes consisting of 139 indexes for physical properties and chemical compositions of triploid rainbow trout were established. Besides, effects of dietary lipid levels (6.6%, 14.8%, 22.8% and 29.4%) on the quality of triploid rainbow trout were analyzed in the study. The main results showed that, for fillet appearance quality, fish fed diets with lipid levels above 22.8% had higher fillet thickness and redness but lower gutted yield and fillet yield (p < 0.05). For fillet texture, fish fed the diet with a 6.6% lipid level had the highest fillet hardness (5.59 N) and lowest adhesiveness (1.98 mJ) (p < 0.05), which could be related to lipid, glycogen, water soluble protein and collagen contents of the fish fillet. For fillet odor, the odor intensity of “green, fatty and fishy” significantly increased with the increase of the dietary lipid level (from 1400 to 2773 ng/g muscle; p < 0.05), which was related to the degradation of n-6 and n-9 fatty acids. For fillet taste, a high lipid diet (≥22.8%) could increase the umami taste compounds contents (from 114 to 261 mg/100 g muscle) but decrease the bitterness and sourness taste compounds contents (from 127 to 106 mg/100 g muscle and from 1468 to 1075 mg/100 g muscle, respectively) (p < 0.05). For nutritional value, a high lipid diet could increase the lipid nutrition level (such as the content of long chain polyunsaturated fatty acids increased from 3.47 to 4.41 g/kg muscle) but decease tryptophan and selenium content (from 2.48 to 1.60 g/kg muscle and from 0.17 to 0.11 g/kg muscle, respectively). In total, a high lipid diet could improve the quality of triploid rainbow trout. The minimum dietary lipid level for triploid rainbow trout should be 22.8% to keep the better organoleptic and nutritional quality.

APA, Harvard, Vancouver, ISO, and other styles

8

Skibniewska, K. A., J. Zakrzewski, J. Kłobukowski, H. Białowiąs, B. Mickowska, J. Guziur, Z. Walczak, and J. Szarek. "Nutritional value of the protein of consumer carp Cyprinus carpio L." Czech Journal of Food Sciences 31, No. 4 (July 19, 2013): 313–17. http://dx.doi.org/10.17221/337/2012-cjfs.

Full text

Abstract:

The nutritional value of the protein of carp from breeding technologies currently employed in Poland (semi-extensive, low-intensive and high-intensive ones) was evaluated. The total protein content was from 16.9% to 18.6% and did not diverge from the content of this nutrient in other fish species. The protein of the studied carps was characterised by a high content of exogenous amino acids, considerably exceeding their amount compared to the standard protein, irrespective of the area of breeding or the production intensity level. The dominant amino acids were histidine, methionine, and cysteine, phenylalanine and tyrosine, lysine and threonine. The amino acid limiting the nutritional value of protein was valine, yet the values of calculated limiting amino acid indices were high. Carp meat should be treated as a source of full-value protein.  

APA, Harvard, Vancouver, ISO, and other styles

9

Asprer, Jonathan. "Value of fish oil in nutrition therapy in Covid-19 illness." World Nutrition Journal 5, S3 (May 31, 2022): 31–32. http://dx.doi.org/10.25220/wnj.v05.s3.0020.

Full text

Abstract:

Our expertise in the medical treatment of COVID-19 infections has grown with time and experience, resulting in the development of a cohesive overall therapeutic strategy for control of the viral infection from supportive measures for mild to moderate illness, to the full range of relevant organ support in critical illness in ICU. In parallel, our strategies for providing nutrition therapy have also evolved beyond the mere delivery of macronutrients (calories and protein) to the utilization of specific nutritional substrates that may play an important role in modifying the course of the disease and optimizing clinical outcomes.

APA, Harvard, Vancouver, ISO, and other styles

10

Sumarto, S., D. Desmelati, R. Karnila, D. Dahlia, S. Suparmi, and B. Hasan. "Characteristics of Composite Flour (Biang fish Ilisha elongata and Sago) For the Development of Good Nutritional Food Products." IOP Conference Series: Earth and Environmental Science 934, no. 1 (November 1, 2021): 012088. http://dx.doi.org/10.1088/1755-1315/934/1/012088.

Full text

Abstract:

Abstract Composite flour is a mixture of fish flour and sago flour to increase nutrition in food products. This study aims to increase the nutritional value of food products with sago flour as raw material. Composite flour from fish and sago flour were 0%, 2%, 4%, 6%, 8%, and 10% Biang fish to the amount of sago flour. The results of the research on fish flour Ilisha elongata showed a yellowish-white color with a whiteness degree of 75.8%. Fish flour has a yield of 28.9% with a fineness level on a 100-mesh sieve. The results show the characteristics of the composite flour of Biang fish and sago, respectively, the color of the flour was white-gray to cream color; having nutritional characteristics, respectively, the moisture content is 9.62%; 9.57%; 9.55%; 9.42%; 9.26%, and 9.20%. The protein content was 0.25%; 3.58%; 4.09%; 4.99%; 5.98%, and 6.39%. The fat content was 0.41%, 0.24%, 0.29%; 0.37%; 0.40%; 0.42%. The ash contained 0.27%, 0.34%, 0.50%, 0.57%, 0.69%, and 0.76%. The carbohydrates were 89.45%; 86.27%; 85.57%; 84.65%; 83.67%, and 83.23%. The calcium content was 1130 mg/kg; 1901 mg/kg; 2687 mg/kg; 2770 mg/kg; 2827 mg/kg and 2869 mg/kg. The addition of fish flour can increase the nutritional value of composite flour made from sago flour and has the potential to develop nutritious food products.

APA, Harvard, Vancouver, ISO, and other styles

11

Zheng, Zhaowei, Zhijuan Nie, Yao Zheng, Xue Tang, Yi Sun, Haojun Zhu, Jiancao Gao, Pao Xu, and Gangchun Xu. "Effects of Submerged Macrophytes on the Growth, Morphology, Nutritional Value, and Flavor of Cultured Largemouth Bass (Micropterus salmoides)." Molecules 27, no. 15 (August 2, 2022): 4927. http://dx.doi.org/10.3390/molecules27154927.

Full text

Abstract:

Aquaculture environment plays important roles in regulating the growth, morphology, nutrition, and flavor of aquatic products. The present study investigated growth, morphology, nutrition, and flavor formation in largemouth bass (Micropterus salmoides) cultured in the ponds with (EM group) and without (M group) the submerged macrophytes (Elodea nuttallii). Fish in the EM group showed a significantly greater body length, higher growth rate, and lower hepatosomatic index than those in the M group (p< 0.05). Moreover, compared with fish in the M group, those in the EM group showed improved muscle quality with significantly elevated levels of crude protein, total free and hydrolysable amino acids, and polyunsaturated fatty acids (p < 0.05). Specifically, certain amino acids related to flavor (Glu, Asp, Ala, and Arg) and valuable fatty acids (C18:2, C18:3n3, C20:3n3, and C22:6) were more abundant in the EM group (p < 0.05). In addition, the levels of 19 volatile (p < 0.05) were significantly higher in the EM group than in the M group. Therefore, E. nuttallii significantly improved growth, morphological traits, nutritional components, and characteristic flavor in largemouth bass, indicating the superior nutritional value and palatability of fish cultured with submerged macrophytes.

APA, Harvard, Vancouver, ISO, and other styles

12

Tangke, Umar, Bernhard Katiandagho, and Rochmady Rochmady. "Nutritional Adequacy Rate (RDA) and Nutritional Value Information (ING) of Tuna Kering Kayu Fish Canned with Tuna Fish Bone Flour Substitution." Agrikan: Jurnal Agribisnis Perikanan 13, no. 2 (December 3, 2020): 352. http://dx.doi.org/10.29239/j.agrikan.13.2.352-357.

Full text

Abstract:

The nutritional adequacy figure, which is then informed in the ING, is a value that shows the average need for certain nutrients that must be met every day for almost all people with certain characteristics including age, gender, level of physical activity, and physiological conditions, to live. healthy. Information on nutritional value aims to inform the nutritional content contained in food or beverages as a guide for consumers to make choices before deciding to buy packaged food or beverage, so this research aims to test the Nutritional Adequacy Rate (RDA) of wood dried tuna which is then informed. in the form of Nutritional Value Information (ING) on the packaging label for wood dried tuna products. The laboratory test results showed that the diversified product of wood dried tuna with fish bone meal substitution after being processed with modern packaging through the canning process has a nutritional adequacy rate (RDA) per 50 g is total energy 80 kcal, 2g total fat, 1g saturated fat, cholesterol 13mg, 12g protein, 3g total carbohydrates, 1g dietary fiber, 1g sugar, 150mg sodium, 180mg potassium, 52.44 mg calcium, 1g iron.

APA, Harvard, Vancouver, ISO, and other styles

13

Kawarazuka, Nozomi, and Christophe Béné. "The potential role of small fish species in improving micronutrient deficiencies in developing countries: building evidence." Public Health Nutrition 14, no. 11 (May 20, 2011): 1927–38. http://dx.doi.org/10.1017/s1368980011000814.

Full text

Abstract:

AbstractObjectiveTo build a comprehensive overview of the potential role of fish in improving nutrition with respect to certain micronutrient deficiencies in developing countries.DesignA comprehensive literature review was completed. For this the electronic library databases ASFA, CABD and Scopus were systematically searched and relevant references cited in these sources were carefully analysed. The search terms used were ‘fish’, ‘small fish species’, ‘micronutrients’, ‘food-based strategies’, ‘fish consumption’ and ‘developing countries’. The quality of data on nutritional analyses was carefully reviewed and data that lacked proper information on methods, units and samples were excluded.ResultsThe evidence collected confirmed the high levels of vitamin A, Fe and Zn in some of the small fish species in developing countries. These small fish are reported to be more affordable and accessible than the larger fish and other usual animal-source foods and vegetables. Evidence suggests that these locally available small fish have considerable potential as cost-effective food-based strategies to enhance micronutrient intakes or as a complementary food for undernourished children. However, the present review shows that only a few studies have been able to rigorously assess the impact of fish consumption on improved nutritional status in developing countries.ConclusionsFurther research is required in areas such as determination of fish consumption patterns of poor households, the nutritional value of local fish and other aquatic animals and the impact of fish intake on improved nutritional status in developing countries where undernutrition is a major public health problem.

APA, Harvard, Vancouver, ISO, and other styles

14

K, Shameem. "Nutritional Quality Evaluation of Indian Fish- Trichiurus Lepturus." Mapana - Journal of Sciences 13, no. 2 (August 17, 2017): 45–50. http://dx.doi.org/10.12723/mjs.29.4.

Full text

Abstract:

Trichiurus Lepturus constitute one of the most important commercial fishes of India. Nowadays the major health problem arises due to malnutrition and lack of excellent sources for the nutrient food supply. Fisheries are one of the most promising healthy food sources that humans and other animals depend. Hence nutrient profiling is important to know the calorific value of food for the edible purpose. This study was aimed to find the nutritional quality evaluation of the fish Trichiurus lepturus collected from Cochin, Kerala and to suggest the calorific value of fish Trichiurus lepturus . It was found that the fish Trichiurus lepturus is a chief source of fats and proteins. The high concentration of fat may be an indication of high calorific value than compared to other fishes since the portion of calorific value lead by fat more.

APA, Harvard, Vancouver, ISO, and other styles

15

Prastica, Erven Era, Endang Dewi Masithah, and Kustiawan Tri Pursetyo. "Evaluation of Sensory Quality and Nutritional Value of Fish Cakes (Perkedel) Made by Tuna Fish (Euthynnus affinis) and Milk Fish (Chanos chanos)." World's Veterinary Journal 11, no. 1 (March 25, 2021): 119–23. http://dx.doi.org/10.54203/scil.2021.wvj17.

Full text

Abstract:

Fish Cakes (Perkedel) is Indonesian fried patties, most commonly made from mashed potatoes mix with beef or chicken. This research was conducted to determine the sensory quality and the best nutritional value of the cakes which are composed of tuna fish and milkfish. The study used an experimental method with the main parameters of sensory quality (organoleptic test) and nutritional value (proximate analysis) in seven different cake treatments. The results showed that the composition of tuna fish and milkfish of fish cakes had a very significant effect on the color and aroma aspects, while the texture and taste aspects were not significantly different among the treatments. The findings indicated that the composition of tuna fish and milkfish only affected color and aroma. The best formulation of the fish cake was on Perkedel 7 (P7) which has a sufficiently good organoleptic color, aroma, texture, and taste with higher nutrient content, compared with other treatments. The nutritional content of P7 was Recommended Dietary Allowance (RDA) protein of 28.77%, RDA fat of 0.68%, and RDA carbohydrate of 7.41%. Moreover, it also produced energy of 162 kcal/100g. In conclusion, fish cake with great sensory quality and nutritional values was obtained with 45 g of tuna fish and 15 g of milkfish. The P7 formulation is a combination of 45 g of tuna fish and 15 g of milkfish. The RDA obtained from fish cakes in the best treatment Perkedel 7 (P7) was 28.77% for RDA protein, 0.68% for fat, and 7.41% for carbohydrates. The investigated fish cakes provide energy of 162 kcal/100 g at an affordable price.

APA, Harvard, Vancouver, ISO, and other styles

16

Chirase, Norbert K., Moha Kolopita, and James R. Males. "Fish Silage for Improving the Nutritional Value of Wheat Straw." Journal of Animal Science 61, no. 3 (September 1, 1985): 661–69. http://dx.doi.org/10.2527/jas1985.613661x.

Full text

APA, Harvard, Vancouver, ISO, and other styles

17

Rasul et al., Md Golam. "Chemical Composition and Nutritional Value of Dried Fish in Bangladesh." Egyptian Journal of Aquatic Biology and Fisheries 25, no. 4 (July 1, 2021): 379–99. http://dx.doi.org/10.21608/ejabf.2021.189666.

Full text

APA, Harvard, Vancouver, ISO, and other styles

18

Stone, Frederick E., and Ronald W. Hardy. "Nutritional value of acid stabilised silage and liquefied fish protein." Journal of the Science of Food and Agriculture 37, no. 8 (August 1986): 797–803. http://dx.doi.org/10.1002/jsfa.2740370813.

Full text

APA, Harvard, Vancouver, ISO, and other styles

19

MAĆKOWIAK-DRYKA, MONIKA, WALDEMAR PASZKIEWICZ, and KRZYSZTOF SZKUCIK. "Characteristics and nutritional value of selected caviar products." Medycyna Weterynaryjna 76, no. 12 (2020): 690–93. http://dx.doi.org/10.21521/mw.6486.

Full text

Abstract:

Caviar is a typical example of a luxury food, and the history of its consumption goes back to antiquity. The European Union regulations provide a strict definition of caviar, whose production is regarded as part of aquaculture. There are various caviar products available on the market, which have been classified into categories by Bronzi and Rosenthal. Caviar products purchased most often by consumers are substitutes produced from eggs of fish species other than the Acipenseridae family because of their high availability, low prices, and vast offer. Another type of substitutes are salted snail eggs, but they are produced in limited amounts, and their price is relatively high. Less popular are products imitating caviar, for instance those produced from seaweed. The nutritional value of caviars and their substitutes varies significantly, according to their nutrient content and caloric value, It depends mainly on the origin of the fish roe. Due to its high nutritional value, and especially the presence of unsaturated fatty acids (NNKT), caviar is the most recommended for consumption by humans. Certain caviar substitutes, such as keta roe, also have a high nutritional value. On the other hand, salted snail eggs contain trace amounts of fat, which decreases their nutritional and caloric value.

APA, Harvard, Vancouver, ISO, and other styles

20

T, Nkrumah, and Akwetey WY. "Microbiological and Nutritional Properties of Frankfurter-Type Fish Sausage." International Journal of Nutrition, no. 2 (August 29, 2018): 27–34. http://dx.doi.org/10.14302/issn.2379-7835.ijn-18-2212.

Full text

Abstract:

Fish meat is a common and broadly used food due to its high nutritional values yet the bones and flavour of fresh fish can be unpleasant. The unpleasant fishy flavour makes it difficult to handle and process. The fishy flavour is as a result of microbial presence and growth. Studies associated with microbial contaminations have concentrated more on the carcass. Such contaminations which affect the microbiological status of processed products can emanate from spices and other non-meat ingredients, environment, equipment and handlers. The successful application of processing/preservation technology results in the conservation of desirable qualities in stabilized and varietal fish products. This study sought to use fish in the manufacture of frankfurter-type sausages, which could have improved preservation characteristics without any adverse effects on sensory properties. The nutritional composition and microbiological safety of fresh fish and sausages were determined using the methods described by AOAC and ICMSF respectively. The study showed that, catfish sausages were higher in protein (15.69 %) and were lower in fat (10.66%) compared to the other sausages. Total Viable Counts (TVC) were within the accepted limits (106 and 107cfu/g) for fish and pork respectively. E. coli was not detected in any of the treatments during frozen storage for 6 weeks. It was concluded that catfish frankfurter has high nutritive value because it contained less fat but with higher crude protein. Like pork frankfurters, both catfish and mackerel sausages could be stored for six weeks without any negative effects on microbial quality.

APA, Harvard, Vancouver, ISO, and other styles

21

Kowalska-Góralska, Monika, Krzysztof Formicki, Zbigniew Dobrzański, Anna Wondołowska-Grabowska, Elżbieta Skrzyńska, Agata Korzelecka-Orkisz, Arkadiusz Nędzarek, and Adam Tański. "Nutritional Composition of Salmonidae and Acipenseridae Fish Eggs." Annals of Animal Science 20, no. 2 (April 1, 2020): 629–45. http://dx.doi.org/10.2478/aoas-2019-0072.

Full text

Abstract:

AbstractAnalysis of the physicochemical properties of fresh eggs (raw material for caviar production) of the Salmonidae [sea trout (Salmo trutta L. 1758) and rainbow trout (Oncorhynchus mykiss, Walbaum 1792)] and the acipenseridae [siberian sturgeon (Acipenser baeri Brandt, 1869)], as well as sturgeon hybrids (Acipenser baeri Brandt, 1869 × Acipenser gueldenstaedti Brandt & Ratzeburg, 1833), included determination of basic physicochemical parameters (pH, dry weight, content of protein, fat, fiber and ash), amino acid composition and fatty acid profile. Compared to the Acipenseridae, Salmonidae eggs yielded a 22.5% higher total protein content, a 40.0% higher level of essential amino acids (EAA) and a 57.5% lower crude fat content. The sea trout eggs showed also a completely different fatty acids profile and hence values of lipid indices (lowest PUFA value – 11.72%, highest SFA value – 39.86%). The rainbow trout and sturgeon eggs had a similar fatty acid profile, and were characterized by a high nutritional and dietary value.

APA, Harvard, Vancouver, ISO, and other styles

22

Bonanomi, Sara, Alessandro Colombelli, Bruno Bucciarelli, Riccardo De Angelis, and Antonello Sala. "Serving Local Fish in School Meals: The Nutritional Importance of Consuming Oily Fish." Sustainability 11, no. 14 (July 23, 2019): 3990. http://dx.doi.org/10.3390/su11143990.

Full text

Abstract:

The European Food and Nutrition Action Plan 2015–2020 encourages Member States to promote local affordable and healthy dietary initiatives to support a sustainable food system, particularly in schools and public institutions where advertising on eating behaviour and food preferences is needed. In Italy, the promotion of healthy and sustainable diets, including the consumption of oily fish, is at an early stage. Based on the success of a unique Italian educational campaign in school lunch programmes, the aim of the present study was to compare the nutritional composition of locally caught anchovy and of imported frozen fillets of farmed Vietnamese pangasius, to observe the potential implications of this dietary substitution. Anchovy showed a significantly higher fatty acid and protein content than pangasius, and contained five times more lipids, mainly n-3 and n-6 polyunsaturated fatty acids. As previous studies confirmed, a diet providing large amounts of these fats is therefore recommended especially during childhood. The present findings highlight the high nutritional value and healthiness of serving locally caught fish in school meals, which plays a strong role in teaching good dietary habits for a lifetime. Further initiatives are needed to encourage responsible fish consumption during early life to promote a sustainable food system.

APA, Harvard, Vancouver, ISO, and other styles

23

Tsibizova, Maria Evgenievna. "MORE ON DEVELOPING FISH PASTE WITH IMPROVED BIOLOGICAL VALUE." Vestnik of Astrakhan State Technical University. Series: Fishing industry 2020, no. 3 (September 30, 2020): 134–43. http://dx.doi.org/10.24143/2073-5529-2020-3-134-143.

Full text

Abstract:

In the context of the organization of proper nutrition of the population of Russia, regardless of belonging to any physiological group, taking into account the eating behavior of a modern person, the research has been carried out to expand the range of fish pastes by modifying their recipes. The goal has been achieved by combining raw materials of different origins and reducing the mass fraction of table salt. Experimental studies were carried out to substantiate the recipe compositions of pastes based on grass carp meat, the optimal proportion of calcium-phosphate mineral supplements was defined, a comparative analysis of organoleptic indicators of quality, chemical composition and energy value of the obtained products was conducted. It has been stated that the introduction of 2.5% of phosphate-calcium food additives into paste recipes No. 4 and 5 did not adversely affect the organoleptic quality indicators. The pastes produced according to recipes No. 4 and No. 5, which include grass carp meat (48%), chicken liver (10%), vegetable components (17%), calcium-phosphate mineral supplement (2,5%) and flavoring substances, can be recommended for mass nutrition of the population of Russia. The ratio of these components provides the high organoleptic properties and improved nutritional value. The inclusion of fish pastes enriched with vegetable components, chicken by-products, phosphate-calcium mineral supplements, differing in chemical composition, in the diet allows balancing the diet for proteins, fats, amino acids, vitamins, macro- and micronutrients and preventing from eating disorders and, in the result, reducing morbidity of population in the Russian Federation.

APA, Harvard, Vancouver, ISO, and other styles

24

Tsibizova, M. E., Yu R. Magdanova, Yu A. Maksimenko, A. A. Bakhareva, and Yu N. Grozesku. "Production of feed additives from fish bone and their nutritional value." IOP Conference Series: Earth and Environmental Science 1052, no. 1 (July 1, 2022): 012051. http://dx.doi.org/10.1088/1755-1315/1052/1/012051.

Full text

Abstract:

Abstract The technology of phosphate-calcium food additive production from fish bone tissue has been developed. Includes the stages of cooking of bone raw materials, separation of muscle tissue cuts, and processing at 700-750 °C. Its nutritional value was assessed; the organoleptic indicators and chemical composition of the resulting food additive were studied; its microelement composition was determined. The product can be considered to be a functional ingredient of food products. The use of the food additive in the composition of food products increases the content of phosphorus and calcium, thereby enriching their mineral composition.

APA, Harvard, Vancouver, ISO, and other styles

25

A. Hassan, Zahra M., Abdel Moneim E. Suliema, and Elamin A. Elkhali. "Nutritional Value of Kejeik: A Dry Fish Product of the Sudan." Pakistan Journal of Biological Sciences 17, no. 10 (September 15, 2014): 1115–23. http://dx.doi.org/10.3923/pjbs.2014.1115.1123.

Full text

APA, Harvard, Vancouver, ISO, and other styles

26

Kim, S. W., and R. A. Easter. "Nutritional value of fish meals in the diet for young pigs." Journal of Animal Science 79, no. 7 (2001): 1829. http://dx.doi.org/10.2527/2001.7971829x.

Full text

APA, Harvard, Vancouver, ISO, and other styles

27

Ruzzin, Jérôme, and David R. Jacobs. "The secret story of fish: decreasing nutritional value due to pollution?" British Journal of Nutrition 108, no. 3 (May 24, 2012): 397–99. http://dx.doi.org/10.1017/s0007114512002048.

Full text

APA, Harvard, Vancouver, ISO, and other styles

28

Ramos Filho, Manoel Mendes, Maria Isabel Lima Ramos, Priscila Aiko Hiane, and Elizabeth Maria Talá de Souza. "Nutritional Value of Seven Freshwater Fish Species From the Brazilian Pantanal." Journal of the American Oil Chemists' Society 87, no. 12 (July 21, 2010): 1461–67. http://dx.doi.org/10.1007/s11746-010-1639-1.

Full text

APA, Harvard, Vancouver, ISO, and other styles

29

Lucarini, Massimo, Antonio Zuorro, Gabriella Di Lena, Roberto Lavecchia, Alessandra Durazzo, Barbara Benedetti, and Ginevra Lombardi-Boccia. "Sustainable Management of Secondary Raw Materials from the Marine Food-Chain: A Case-Study Perspective." Sustainability 12, no. 21 (October 29, 2020): 8997. http://dx.doi.org/10.3390/su12218997.

Full text

Abstract:

The feasibility of exploiting secondary raw materials from marine food-chains as a source of molecules of nutritional interest, to create high-value food products and to meet nutritional challenges, is described in this report. A reduction in food waste is urgent as many sectors of the food industry damage the environment by depleting resources and by generating waste that must be treated. The project herein described, deals with the recovery of natural molecules, omega-3 fatty acids (EPA, DHA) and of α-tocopherol, from fish processing by-products. This would promote the sustainable development of new food products for human nutrition, as well as nutraceuticals. The growing awareness of increasing omega-3 fatty acids intake, has focused attention on the importance of fish as a natural source of these molecules in the diet. Therefore, a study on the concentration of these bioactive compounds in such matrices, as well as new green methodologies for their recovery, are necessary. This would represent an example of a circular economy process applied to the seafood value chain. Fish processing by-products, so far considered as waste, can hopefully be reutilized as active ingredients into food products of high added-value, thus maximizing the sustainability of fish production.

APA, Harvard, Vancouver, ISO, and other styles

30

Shadieva, L. A., E. M. Romanova, V. N. Lyubomirova, V. V. Romanov, and T. M. Shlenkina. "Effect of feed composition on the nutritional value of meat of African catfish." BIO Web of Conferences 27 (2020): 00134. http://dx.doi.org/10.1051/bioconf/20202700134.

Full text

Abstract:

The article outlines the results of the research into the influence of feed composition on the amino acid value of African catfish meat. It has been shown that quality characteristics of fish meat depend on protein and fat content. It has been proved that high-protein feed ensures increase in the content of all amino acids in African catfish meat. Nevertheless, protein and fat content in the muscles of the studied fish is more than 2 times higher than the same indicator in the fish on low-protein and low-fat diet. Meat of the African catfish is rich in two amino acids – leucine and lysine. Two amino acids, tryptophan and methionine, are limitative at a high protein diet. At a lower protein diet, isoleucine amino acid is also added. The amino acid composition of African catfish meat is highest at high-protein feeds. The amino acid index of African catfish muscles at high-protein feeds is 0.48, significantly exceeding the index of fish bred on feeds with a reduced protein content. The conducted studies have shown that the use of high-protein feeds in catfish breeding stimulates protein metabolism, enriching the amino acid composition of muscle tissue and increasing the nutritional value of fish as a food product. The research has been funded by the Russian Foundation for Fundamental Research, project No. 18-016-00127.

APA, Harvard, Vancouver, ISO, and other styles

31

Aberoumand, Ali, and Afsaneh Fazeli. "Comparison of analysis and the nutritional value of fresh common carp, frozen and southern canned tuna." Potravinarstvo Slovak Journal of Food Sciences 13, no. 1 (July 28, 2019): 593–97. http://dx.doi.org/10.5219/1143.

Full text

Abstract:

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.

APA, Harvard, Vancouver, ISO, and other styles

32

Hossain, U., and AKMN Alam. "Production of powder fish silage from fish market wastes." SAARC Journal of Agriculture 13, no. 2 (January 25, 2016): 13–25. http://dx.doi.org/10.3329/sja.v13i2.26565.

Full text

Abstract:

This study was undertaken to investigate the suitability of using fish market wastes (viscera) as raw material for powder fish silage production. Fish viscera contained 14.01±0.68% protein, 20.00±1.04% lipid, 4.75±0.64% ash, 60.62±2.15% moisture and 0.62±0.08% Nitrogen Free Extract (NFE). The pH of fish viscera was 6.21±0.07. For liquid fish silage production, 2, 3, 4 and 5% formic acid were added in blended viscera, of which 4% formic acid was found better that had a pH value of 3.77±0.07. Liquid silage contained 12.00±0.89% protein, 17.26±1.49% lipid, 3.73±0.81% ash, 66.41±3.07% moisture and 0.60±0.09% NFE. For neutralizing liquid fish silage, various concentrations, viz. 1, 2, 3, 4, 5 and 6% Na2CO3 were added. The pH value (6.32±0.01) was better when mixing with 4% Na2CO3. To produce powder fish silage 20, 30, 40 and 50% rice bran were mixed in liquid fish silage. Powder silage made with 30% rice bran was found better to improve the nutritional quality of the product that contained 20.84±0.12% protein, 33.73±0.14% lipid, 14.05±0.27% ash, 10.83±0.19% moisture, 6.61±0.10% crude fiber and 13.94% carbohydrate. The pH value was 6.54±0.01. After preparation, powder fish silage was packaged. The packaged powder fish silage was then stored for 4 months at room temperature (20-300C). After four months of storage, the contents of protein, lipid, ash, moisture, crude fiber, carbohydrate and pH reached at 20.30±0.13, 32.41±0.16, 13.49±0.33, 10.98±0.28, 6.32±0.07, 16.50% and 6.76±0.09, respectively. It was found that nutritional value of powder fish silage was very high and can be used in fish feed to reduce feed cost and enhance aquaculture production.SAARC J. Agri., 13(2): 13-25 (2015)

APA, Harvard, Vancouver, ISO, and other styles

33

Zhang, Junming, Gen Kaneko, Jinhui Sun, Guangjun Wang, Jun Xie, Jingjing Tian, Zhifei Li, et al. "Key Factors Affecting the Flesh Flavor Quality and the Nutritional Value of Grass Carp in Four Culture Modes." Foods 10, no. 9 (September 2, 2021): 2075. http://dx.doi.org/10.3390/foods10092075.

Full text

Abstract:

Flavor and nutritional value are important qualities of freshwater fish products, but the key factors affecting these quality parameters remain unclear. In this study, four typical aquaculture modes, including the commercial feed treatment (control), faba bean treatment (FBT), grass powder treatment (GPT), and waving water treatment with commercial feed (WWT), were used to explore the regulatory effect of water quality and feed (eaten and uneaten) on the flesh flavor and nutrition in grass carp (Ctenopharyngodon idella), a freshwater fish of the largest global production. During the culture period (90 days), water quality parameters of the four modes were measured every 15 days, and the flavor quality was evaluated by volatile flavor compounds detection and electronic nose analyzer. Flesh crude protein, crude fat, free fatty acid and free amino acid profiles were also determined. The results showed that, in the late period, the FBT mode had the poorest water quality with highest concentrations of nitrite and nitrate, while the GPT mode has the best water quality among the four modes. Most flesh flavor compounds found in the flesh of the control, GPT and WWT modes were pleasant. In the FBT mode with the poorest water quality, on the other hand, we found lower flavor quality (higher contribution of fishy compounds), higher water content, and lower contents of crude protein, crude fat, free fatty acids and free amino acids, compared to the other three modes. Correlation analyses showed that nitrite and nitrate are probably key water quality factors affecting the flavor quality and nutritional values besides eaten feed and uneaten feed factors. This study can serve as an important reference for ecological regulation and feeding administration of flesh quality in freshwater aquaculture fish.

APA, Harvard, Vancouver, ISO, and other styles

34

Ali, Ahtisham, Shuai Wei, Adnan Ali, Imran Khan, Qinxiu Sun, Qiuyu Xia, Zefu Wang, Zongyuan Han, Yang Liu, and Shucheng Liu. "Research Progress on Nutritional Value, Preservation and Processing of Fish—A Review." Foods 11, no. 22 (November 16, 2022): 3669. http://dx.doi.org/10.3390/foods11223669.

Full text

Abstract:

The global population has rapidly expanded in the last few decades and is continuing to increase at a rapid pace. To meet this growing food demand fish is considered a balanced food source due to their high nutritious value and low cost. Fish are rich in well-balanced nutrients, a good source of polyunsaturated fatty acids and impose various health benefits. Furthermore, the most commonly used preservation technologies including cooling, freezing, super-chilling and chemical preservatives are discussed, which could prolong the shelf life. Non-thermal technologies such as pulsed electric field (PEF), fluorescence spectroscopy, hyperspectral imaging technique (HSI) and high-pressure processing (HPP) are used over thermal techniques in marine food industries for processing of most economical fish products in such a way as to meet consumer demands with minimal quality damage. Many by-products are produced as a result of processing techniques, which have caused serious environmental pollution. Therefore, highly advanced technologies to utilize these by-products for high-value-added product preparation for various applications are required. This review provides updated information on the nutritional value of fish, focusing on their preservation technologies to inhibit spoilage, improve shelf life, retard microbial and oxidative degradation while extending the new applications of non-thermal technologies, as well as reconsidering the values of by-products to obtain bioactive compounds that can be used as functional ingredients in pharmaceutical, cosmetics and food processing industries.

APA, Harvard, Vancouver, ISO, and other styles

35

Balraj Khobragade and Amol Jawale. "Estimation of proximate protein content from locally available freshwater fish from Ahmednagar city (M.S.) India." international journal of engineering technology and management sciences 6, no. 6 (November 28, 2022): 218–25. http://dx.doi.org/10.46647/ijetms.2022.v06i06.033.

Full text

Abstract:

Fish are equally important as food and for trade. Fisheries is an employment and income generating industry for millions all over the world. In present times of population explosion leading to food insecurity and malnutrition; especially, protein deficiency, fish as a source of animal protein has great significance. Keeping this in view, the present study was undertaken to evaluate the proximate protein content in various tissues of freshwater fish viz., Clarius, Channa, Pangasius and Oreochromis available in the local fish markets of Ahmednagar city of Maharashtra, India. The protein content estimated from tissues such as skeletal muscle, liver tissue, gill tissue and brain tissue provide nutritional information and points towards the protein rich tissues present in the fish under study. Maximum value of protein content i.e., 275.86 (µg/ml) was observed in the skeletal muscle of the fish Pangasius; which point towards the nutritional value of the freshwater fish from the study area. Minimum value of protein content i.e., 82.76 (µg/ml) was observed in the gill tissue of the fish Clarias and Pangasius.

APA, Harvard, Vancouver, ISO, and other styles

36

Abbas, Kashif, Mudassir Alam, and Shakir Kamal. "Heavy metals contamination in water bodies and its impact on fish health and fish nutritional value: A reviewHeavy metals contamination in water bodies and its impact on fish health and fish nutritional value: A review." International Journal of Fauna and Biological Studies 8, no. 3 (May 1, 2021): 43–49. http://dx.doi.org/10.22271/23940522.2021.v8.i3a.833.

Full text

APA, Harvard, Vancouver, ISO, and other styles

37

Utebekova, Galiya, Nursulu Akhmetova, and Galina Gurinovich. "The study of the nutritional and biological value of functional semi-finished fish products "fish balls"." Potravinarstvo Slovak Journal of Food Sciences 17 (January 10, 2023): 43–54. http://dx.doi.org/10.5219/1828.

Full text

Abstract:

In the context of the problem of the organization of high-quality nutrition for consumers, the ways of its solution by expanding the range of products based on raw fish materials are considered. The necessity of creating combined semi-finished products with adequate substitution for plant components is justified, which allows increasing the amount of dietary fiber consumed and reducing the caloric content of the product, enriching minced fish with carbohydrates (polysaccharides and dietary fibers), amino acids, as well as macro- and microelements. Thus, a comparative analysis of the content of essential amino acids in the muscle tissue of fish in the inland waters of the Republic of Kazakhstan with some oceanic and marine fish showed that the content of amino acids such as leucine, lysine, threonine, phenylalanine is slightly higher. They are characterized by a high content of essential amino acids limiting the biological value, g/100 g of protein: lysine – 8.8-11.6; methionine – 2.1-3.1; tryptophan – 1.0-1.1. The data analysis shows that a higher pH value of fish meat corresponds to a higher elasticity value. The pH shift to the alkaline side of more than 7.5, although it promotes the release of myosin, reduces the elasticity of meat. In our study, we used minced fish from Carp, Pikeperch, Bream, and Pike. It was found that with the addition of 30% of the functional supplement of kelp, the moisture-retaining capacity of the fish semi-finished product was 48.6% and pH 6.67. With the addition of 30% of the functional pumpkin additive, the moisture-retaining capacity of the fish semi-finished product was 49.27% and pH 6.04. Developing semi-finished fish products with plant components makes it possible to obtain products of high biological value with a juicy consistency, which meets modern trends in healthy nutrition.

APA, Harvard, Vancouver, ISO, and other styles

38

Kuprina, Elena E., Elena I. Kiprushkina, Irina A. Shestopalova, Anastasiya N. Yakkola, Andrey N. Manuylov, Natalya V. Odegova, Ekaterina E. Shcherbakova, and Aleksey I. Mushits. "RESEARCH OF THE INFLUENCE OF CHITIN-CONTAINING FOOD ADDITIVES ON THE RHEOLOGICAL PROPERTIES AND BIOLOGICAL VALUE OF MINCED FISH." Progress on Chemistry and Application of Chitin and its Derivatives XXIII (September 10, 2018): 114–19. http://dx.doi.org/10.15259/pcacd.23.011.

Full text

Abstract:

The problem of the deficiency of dietary fibre and mineral substances in the diet of modern man is well known. This problem is proposed to be solved by making a food product - fishballs - based on a combination of minced fish meat from pollock and salmon belly, containing the biologically active chitin mineral food supplement "Hizitel". Dietary supplementation is derived from the waste of processing shrimp shells. The influence of chitin-mineral nutritional supplement on the rheological properties of minced fish and the biological value of products based on it has been studied. The optimum modes of mixing minced fish compositions were identified and the nutritional and biological value of the functional foods developed were defined.

APA, Harvard, Vancouver, ISO, and other styles

39

Chomanov, U. Ch, G. E. Zhumalieva, A. Е. Shoman, and G. Nurynbetova. "INVESTIGATION OF THE NUTRITIONAL VALUE AND BIOLOGICAL VALUE OF LOW-VALUE FISH AND VEGETABLE ORIGIN RAW MATERIALS." SERIES OF BIOLOGICAL AND MEDICAL 6, no. 342 (December 15, 2021): 12–23. http://dx.doi.org/10.32014/2020.2519-1629.45.

Full text

APA, Harvard, Vancouver, ISO, and other styles

40

Nadimin, Nadimin, and Retno Sri Lestari. "PENINGKATAN NILAI GIZI MIKRO KUDAPAN LOKAL MELALUI SUBTITUSI TEPUNG IKAN GABUS UNTUK PENCEGAHAN STUNTING DI SULAWESI SELATAN." Media Kesehatan Politeknik Kesehatan Makassar 14, no. 2 (December 31, 2019): 152. http://dx.doi.org/10.32382/medkes.v14i2.1021.

Full text

Abstract:

ABSTRACT Local snacks are used to being consumed by local people, including children under five, but the local cultural products have unbalanced nutritional content, which generally only contains energy sources. On the other hand, in this area also has fish food ingredients such as "cork fish" which are rich in protein and vitamins and minerals. The addition of cork fish flour can produce local food products that contain complete and balanced nutrients for supplementary food for toddlers. This research was carried out to develop local services as a model for improving nutritional status in children under five. The design of the study uses Static group comparison design, which compares the levels of local nutritional nutrients from several concentrations of cork fish meal 0% and 5%. Nutrient content of cork protein fish meal 73.81%, iron 0.9%, zinc 0.42%, calcium 35.38%. Local TIG snacks (cork fish meal) contain 353 mg calcium, pospor 546 mg, iron 9 mg and zinc 4.4 mg every serving. Addition of TIG above 5% can meet micronutrient needs in children under five. Keywords: nutritional value, local snacks, cork fish meal

APA, Harvard, Vancouver, ISO, and other styles

41

Rosnah, Rosnah, Rofiqoh Rofiqoh, Purnomo Leksono, Imanuddin Imanuddin, Teguh Faturrahman, and Syaifudin Suhri Kasim. "EDUKASI GIZI PADA IBU BALITA TENTANG MANFAAT NUTRISI IKAN UNTUK PENCEGAHAN STUNTING." Jurnal Pengabdian NUSANTARA 2, no. 2 (December 13, 2022): 166. http://dx.doi.org/10.33772/jpnus.v2i2.28920.

Full text

Abstract:

The purpose of this writing is to find out about Nutrition Education For Toddlers Mothers About The Benefits Of Fish Nutrition To Prevent Stunting. This community service activity uses the counseling method with the help of leaflet media, followed by the practice of processing fish-based food (nuggets and croquettes). Evaluation of activities using a questionnaire containing stunting, complementary food for breast milk (MPASI), and variations in fish processing. The questionnaire was filled in twice, namely before and after counseling. Data processing using SPSS, statistical analysis dependent T test (α <0.05) to see an increase in knowledge. The evaluation results showed that the average value of knowledge of mothers under five before counseling was 6.1, with the lowest score being 4 and the highest being 8. After counseling, there was an increase in the mean value of knowledge significantly different (p = 0.000), namely being 9.7, with the lowest value being 9 and the highest is 10. Counseling with the help of leaflet media accompanied by the practice of processing fish-based food is proven to be effective in increasing knowledge of mothers of toddlers about the nutritional benefits of fish for stunting prevention.

APA, Harvard, Vancouver, ISO, and other styles

42

Malzahn, Arne M., Nicole Aberle-Malzahn, Katherina Schoo, and Maarten Boersma. "Culture conditions affect the nutritional value of the copepod Acartia tonsa." Journal of Agricultural and Marine Sciences [JAMS] 20 (January 1, 2015): 40. http://dx.doi.org/10.24200/jams.vol20iss0pp40-46.

Full text

Abstract:

Live feed are still necessary for the rearing of larval stages of several fish species, especially marine ones. Compared to Artemia, copepods are of superior quality. This is based on a suite of traits like size, movement, and nutritional value. Copepods are for example usually high in protein and fatty acids. Essential fatty acid profiles reflect to a large degree the fatty acid supply, which provides the opportunity to manipulate fatty acid profiles of, amongst others, copepods. By manipulating nutrient supply of the algae Rhodomonas salina we were able to double essential fatty acid concentrations in naupliar and copepodit life stages of the copepod Acartia tonsa. However, this lead to growth depression rather than to increased growth rates in a series of consumer species, including larval fish. The reason for the growth depression is likely to be mineral deficiencies occurring along with the nutrient manipulation of the algae.

APA, Harvard, Vancouver, ISO, and other styles

43

Ahmed, Tehleel, Shazia Tabassum Shah, Susan Manohar, and Rajendra Chauhan. "Ascertaining the seasonal variations in nutritional value of Channa striatus from Halali reservoir of Raisen district (Madhya pradesh, India)." International Journal of Zoology and Applied Biosciences 7, no. 3 (June 9, 2022): 19–24. http://dx.doi.org/10.55126/ijzab.2022.v07.i03.004.

Full text

Abstract:

Determining the seasonal alterations in the essential nutritional constituents of Channa striatus fish will be important to estimate their nutritive value with different seasons so as to plan the most beneficial consumption time period, commercial processing and storage for future. In the present work, it was evaluated that the seasonal variations in nutritional value of Channa striatus including total carbohydrate, protein and lipid content with respect to three season’s i.e winter, pre-monsoon and post monsoon from Halali Reservoir in the Raisen district, of Madhya Pradesh. Nutritional components like carbohydrate, protein and lipids are severely influenced with the change in season and water quality parameters. Total carbohydrate, protein and lipid were estimated by phenol-sulphuric acid method, Follin’s-Lowry method and Folch et al. method respectively. The nutritional analysis showed that the nutritional value of Channa striatus in the winter sample (January to February) was maximum as compared to post monsoon (October to November) and pre-monsoon (Juneto July) sample. So, it is suggested that the consumption of Channa striatus fish of Halali reservoir in the winter season must be increased for obtaining maximum nutritional benefits

APA, Harvard, Vancouver, ISO, and other styles

44

Syahrul, S., D. Dewita, and S. W. Sidauruk. "Characteristics and Added Value of Fortified Sago Analog Rice Enriched with Nutritious Fish Oil Supplement." IOP Conference Series: Earth and Environmental Science 934, no. 1 (November 1, 2021): 012025. http://dx.doi.org/10.1088/1755-1315/934/1/012025.

Full text

Abstract:

Abstract Analog rice is a food product resembling rice made from starch sources other than rice, such as starch from tubers (taro), corn and sago. The advantage of analog rice is that it has a lower glycemic index than rice. This analog rice product can help efforts to diversify the food consumption patterns of people in Indonesia in order to improve the nutritional quality of the food consumed and at the same time considering that analog rice is currently rich in carbohydrates and poor in other nutrients such as protein, fat and fiber, the product needs to be fortified with functional components of food. Functional components of food are foods that contain bioactive components that provide multifunctional physiological effects for the body, including strengthening the body’s immune system, regulating the rhythm of physical conditions, slowing aging, and improving people’s nutritional status and reducing dependence on imported rice. For this reason, alternative food is needed, namely analog rice with high nutritional content. This study aims to analyze the characteristics and added value of processing sago analog rice fortified with high nutritional fish oil supplements as a superior product in the Riau region, because Riau is one of the highest sago producing regions nationally. The research method used is an experimental method, which is to experiment with making sago analog rice fortified with nutrient-rich fish oil supplements from previous research. The treatment given was in the form of analog rice formulation with two levels, namely: sago analog rice fortified with 3% fish oil (M3S), and sago analog rice fortified with 5% fish oil (M5S). Data obtained were homogenized, then tabulated and analyzed quantitatively descriptively. The results showed that based on organoleptic preference test, and proximate composition, sago analog rice (M5S) was the best analog rice, namely sago analog rice fortified with 5% fish oil and met SNI quality standards. Furthermore, the added value produced to produce sago analog rice is IDR 3,000/kg and analog rice mixed with sago and taro is IDR 11,000/kg.

APA, Harvard, Vancouver, ISO, and other styles

45

Handayani, Marni, and M. Husni Thamrin. "EFEKTIFITAS PEMBERIAN BISKUIT IKAN BILIH (Mystacoleucus padangensis) TERHADAP STATUS GIZI DAN MORBIDITAS." Jurnal Medikes (Media Informasi Kesehatan) 2, no. 2 (November 30, 2015): 112–22. http://dx.doi.org/10.36743/medikes.v2i2.110.

Full text

Abstract:

The problem of malnutrition in children under five years is not a new thing, but the problem is still actual . One of the alleviation program for malnurition problem is food supplementation. The biscuits are used as food supplementation in the community , is still a food manufacturer based flour and it hasn’t enriched yet by exploring the potential of local food that is rich in nutrients, such as fishery products. This research was aimed to see the effect of Bilih fish (Mystacoleucus padangensis) biscuits on nutritional status and morbidity of malnutrition children under five years in the region of Belimbing Health Centre, Padang city. The study is an experimental research with pre-post test one group design. Preliminary research was done to get the formula Bilih fish flour biscuits by using a completely randomized design (CRD) continued by acceptance with organoleptic test. The subjects of the research were children ages 2-5 years who where WAZ-scores ≤ -2 SD conducted purposively. The treatmen was given 5 times a week for 3 week. Data collected by antrophometry for nutritional status, interview for morbidity and 24 hour- recall for intake energy and nutritions. Data was analyzed in the continuous stages: data analysis to obtain the best functional biscuit formulation was obtained by ANOVA test with 95 % confidence level. The effect of Bilih fish biscuits on nutritional status and morbidity was analyzed by paired T-Test. It was found that the best biscuits formula from Bilih fish was formula F1 (Addition 10 gr of Bilih Fish flour, 500 kkal energy, 7,8 gr protein and 1,9 mg zinc). The average change of WAZ-scores was 0,2 SD after treatmen. There was a decline in the number of children under five suffering from diarrhea and acute respiratory infection after treatment. There was a difference of nutritional status, intake of energy and nutrients, suffering from acute respiratory infection before and after giving the biscuits from Bilih fish flour. There was no difference in suffering from diarrhea before and after treatmen. Giving the biscuits from bilih fish flour can increase WAZ-score. Further research conducted need to look at the acceptability and the efficacy of Bilih fish flour usage in the food processing techniques to improve the value of the food nutrition.

APA, Harvard, Vancouver, ISO, and other styles

46

Diaz-Rubio, Maria Elena, Jose Serrano, Javier Borderias, and Fulgencio Saura-Calixto. "Technological Effect and Nutritional Value of Dietary AntioxidantFucusFiber Added to Fish Mince." Journal of Aquatic Food Product Technology 20, no. 3 (July 2011): 295–307. http://dx.doi.org/10.1080/10498850.2011.567349.

Full text

APA, Harvard, Vancouver, ISO, and other styles

47

REBECA, BACA D., M. T. PEÑA-VERA, and M. DÍAZ-CASTAÑEDA. "Production of Fish Protein Hydrolysates with Bacterial Proteases; Yield and Nutritional Value." Journal of Food Science 56, no. 2 (March 1991): 309–14. http://dx.doi.org/10.1111/j.1365-2621.1991.tb05268.x.

Full text

APA, Harvard, Vancouver, ISO, and other styles

48

Felline, Serena, Ernesto Mollo, Alessandra Ferramosca, Vincenzo Zara, Francesco Regoli, Stefania Gorbi, and Antonio Terlizzi. "Can a marine pest reduce the nutritional value of Mediterranean fish flesh?" Marine Biology 161, no. 6 (March 14, 2014): 1275–83. http://dx.doi.org/10.1007/s00227-014-2417-7.

Full text

APA, Harvard, Vancouver, ISO, and other styles

49

Swastawati, Fronthea, Putut Har Riyadi, Retno Ayu Kurniasih, Aninditya Artina Setiaputri, and Defita Faridlotus Sholehah. "Safety, quality, and nutritional aspect of smoked barracuda fish." F1000Research 11 (November 24, 2022): 1378. http://dx.doi.org/10.12688/f1000research.122511.1.

Full text

Abstract:

Background: Barracuda fish has a superior nutritional content, so it can be utilized as raw material for smoked fish products. The smoking method most commonly applied in Indonesia is traditional smoking. The traditional smoking process implemented commercially in Indonesia still uses simple equipment and sanitation is typically not monitored. Traditional smoking used at high temperatures can cause contamination of the products, such as with chemicals and microbes. Liquid smoke can be used to overcome these disadvantages. The study aimed to evaluate the nutritional, chemical, and microbial content of fresh and smoked barracuda processed using different smoking methods, namely traditional and liquid smoke. Methods: Barracuda fish were smoked using different smoking methods, traditional and liquid smoke. The traditional method used a simple smoking furnace, while the liquid smoke method was carried out by immersing the fish in a 5% liquid smoke solution. Then, the smoked barracuda were analyzed with various methods, such as proximate, heavy metals, histamine, benzo[a]pyrene, and total microbes (TPC). Data was analyzed using ANOVA at significance level (p < 0.05) followed by Duncan’s test models using SPSS v.16. Results: Smoked fish treated with liquid smoke had a lower value of Arsenic heavy metal (As), at 0.73 mg/kg compared to the traditional method at 1.93 mg/kg; no histamine and carcinogenic polycyclic aromatic hydrocarbon (PAH) compounds were detected, namely benzo[a]pyrene; and liquid smoked fish can inhibit the growth of bacteria which can be seen from total bacteria value of 4.6 x 10 colonies/g Conclusions: Smoked fish processed using a liquid smoke was safer for consumption by the consumer.

APA, Harvard, Vancouver, ISO, and other styles

50

Adam, Yasir Salah Ibrahim, Fatima Awadalla Jar-Elnbi, and Abdalla Shawish Omer Hasan. "The Characteristics of Cracker Fish and Beef Products Processed Under Sudanese Condition." Journal of Food Sciences 3, no. 1 (October 29, 2022): 21–31. http://dx.doi.org/10.47941/jfs.1100.

Full text

Abstract:

Purpose: The study was designed to evaluate the processing of fish and beef crackers under Sudanese conditions. Methodology: 2kg Tetraodon fahaka fish meat, 2kg beef top side cut, corn flour, and spices were purchased from local market, and then prepared for processed cracker. The processing formula consist of 50% Meat or fish with 50% corn flour. Findings: The products were significantly different chemically in lipid content 19% for fish and 14 % for beef cracker and similar in moisture, protein, and ash%. (WAI) water absorption index, (WSI) water Solubility index determined without different between products. Linear expansion and oil absorption were differently 15.6, 10.7, 19.7, and 2.1for fish and beef cracker respectively. Sensory characteristics were determined included colour, falavor, Crispness, overall acceptability. The panelists prefer cracker fish in overall acceptability. Unique contribution to theory, practice and policy: Cracker fish products are traditional food in Asia; it’s made of fish and sea food which increases the nutritional value, and is taken between meals. Most of the snacks available in the market are mainly based on cereals, which are high in calorie and low in protein content. For this reason, snacks like fish or beef crackers with high protein content was thought to be developed for nutritional enrichment. Cracker fish and beef were processed in Sudan had acceptable chance to increases the nutritional value for children which like crispness. Cracker it can be useful in IDP camp for displaced human in Darfur province.

APA, Harvard, Vancouver, ISO, and other styles

Journal articles on the topic 'Nutritional value of fish'

Create a spot-on reference in APA, MLA, Chicago, Harvard, and other styles