Proximate Composition, Mineral Content, Amino Acid Profile and Technological Uses of Underutilized Sea Water Ferakh (Trigla Corax) Fish Mince | ||||
| Alexandria Science Exchange Journal | ||||
| Article 16, Volume 32, APRIL- JUNE - Serial Number 2, June 2011, Page 248-254 PDF (440.92 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/asejaiqjsae.2011.2426 | ||||
 View on SCiNiTO | ||||
| Author | ||||
| Samia A. K. Keshk | ||||
| Meat & Fish Technology Res. Dept.Food Technology Res. Ints. A.R.C., El-Sabahia, Alex., Egypt. | ||||
| Abstract | ||||
| This study was concerned to evaluate the chemical properties (proximate composition, mineral content and amino acid profile) of deep sea water ferakh (Trigla corax) fish mince and its suitability for preparing new edible products (fish finger, fish sausage and spiced salted fish paste). The results showed that the fish mince prepared from beheaded and gutted fish was rich in protein (16.95%), ash (2.43%),mineral (mg/100g) such as Ca (165.08), P (631.46), Na (968.80), K (193.76) and Zn (0.62). The mince fish protein has good amounts of essential amino acids comparing to FAO/WHO pattern and contained very low amount of lipid (0.95 %). The different edible products prepared from the fish mince, contained balanced levels of protein, lipid, and carbohydrates were accepted by the panelists. | ||||
| Keywords | ||||
| Fish; fish bone; fish fingers; fish sausage and spiced salted fish | ||||
|
Statistics Article View: 146 PDF Download: 204 |
||||
