Proximate Composition, Mineral Content, Amino Acid Profile and Technological Uses of Underutilized Sea Water Ferakh (Trigla Corax) Fish Mince

2011 ◽  
Vol 32 (APRIL- JUNE) ◽  
pp. 248-254
Keyword(s):  
Amino Acid ◽  
Proximate Composition ◽  
Mineral Content ◽  
Sea Water ◽  
Amino Acid Profile ◽  
Fish Mince

scholarly journals Proximate Composition, Amino Acid Profile, and Mineral Content of Four Sheep Meats Reared Extensively in Morocco: A Comparative Study

2021 ◽  
Vol 2021 ◽  
pp. 1-11
Author(s):  
Kamal Belhaj ◽  
Farid Mansouri ◽  
Abdessamad Ben moumen ◽  
Marianne Sindic ◽  
Marie-Laure Fauconnier ◽  
...  
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Proximate Composition ◽  
Mineral Content ◽  
Essential Amino Acids ◽  
Amino Acid Profile ◽  
Point Of View ◽  
Iron And Zinc ◽  
Longissimus Lumborum ◽  
Phosphorus And Potassium

This study aimed to compare the organoleptic and nutritional quality of four sheep meats produced in Morocco. This comparison was carried out by analyzing the proximate composition, amino acid profile, and mineral content of meat. The majority of the evaluated parameters were influenced by genetic and geographical factors ( p < 0.05 ). The longissimus lumborum muscle had higher a ∗ value in Timahdite and Ouled-Djellal breeds. The highest values of macroelement were recorded in samples of Beni-Guil meat sampled in the Tendrera region (BGT; 1067.3 mg/100 g), while the highest microelement content was registered in Timahdite meat (5.7 mg/100 g). Iron and zinc were the major identified trace elements, while phosphorus and potassium were the most abundant macroelements. The abundant amino acid was glutamic, while cysteine and methionine were least abundant. The higher essential amino acids index (IEAA) was recorded in the Timahdite sheep meat (162.20, 158.71, 161.02, and 159.65, respectively, for Timahdite, BGT, Ouled-Djellal breeds, and Beni-Guil meat sampled in Ain Beni Mathar region). From a nutritional point of view, the studied meats had a good protein and mineral quality, due to their richness in essential amino acids and microelements. The present study provided new insights on the organoleptic quality and the nutritional value of three Moroccan sheep meats reared in outdoor production system.

scholarly journals Nutritional Profiling and the Value of Processing By-Products from Gilthead Sea Bream (Sparus aurata)

Marine Drugs ◽  
2020 ◽  
Vol 18 (2) ◽  
pp. 101 ◽  
Author(s):  
Mirian Pateiro ◽  
Paulo E. S. Munekata ◽  
Rubén Domínguez ◽  
Min Wang ◽  
Francisco J. Barba ◽  
...  
Keyword(s):  
Amino Acids ◽  
Fatty Acids ◽  
Amino Acid ◽  
Mineral Content ◽  
Value Added ◽  
Amino Acid Profile ◽  
Gilthead Sea Bream ◽  
Sea Bream ◽  
Fish Processing ◽  
By Products

Fish processing industries generate a large volume of discards. In order to fulfil with the principles of a sustainable circular economy, it is necessary to maintain aquaculture by-products in the food chain through the production of high-value biomolecules that can be used as novel ingredients. In this study, we try to give value to the gilthead sea bream by-products, evaluating the composition and the nutritional value of the muscle and six discards commonly obtained from the fish processing industry (fishbone, gills, guts, heads, liver, and skin), which represent ≈ 61% of the whole fish. Significant differences were detected among muscle and by-products for fatty acid and amino acid profile, as well as mineral content. The discards studied were rich in protein (10%–25%), showing skin and fishbone to have the highest contents. The amino acid profile reflected the high quality of its protein, with 41%–49% being essential amino acids—lysine, leucine, and arginine were the most abundant amino acids. Guts, liver, and skin were the fattiest by-products (25%–35%). High contents of polyunsaturated fatty acids (PUFAs) (31%–34%), n-3 fatty acids (12%–14%), and eicosapentaenoic acid (EPA) + docosahexaenoic acid (DHA) (6%–8%) characterized these discards. The head displayed by far the highest ash content (9.14%), which was reflected in the mineral content, especially in calcium and phosphorous. These results revealed that gilthead sea bream by-products can be used as source of value-added products such as protein, oils, and mineral supplements.

Composition, Processing, and Utilization of Red Crab (Pleuroncodes planipes) as an Aquacultural Feed Ingredient

1974 ◽  
Vol 31 (6) ◽  
pp. 1025-1029 ◽  
Author(s):  
John Spinelli ◽  
Lawrence Lehman ◽  
Dave Wieg
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Rainbow Trout ◽  
Amino Acid ◽  
Acid Composition ◽  
Proximate Composition ◽  
Amino Acid Profile ◽  
Feed Ingredient ◽  
Feed Material ◽  
Chitin Derivatives

The proximate composition, amino acid profile, and fatty acid composition of red crab (Pleuroncodes planipes) indicated that it was highly suitable for inclusion in salmonid diets. The amino acid profile of the proteins was similar to those of fish and the fatty acid composition was approximately 40% linolenic. Rainbow trout fed Oregon Moist Pellet (OMP) type diets containing 10 and 25% red crab were highly pigmented after 2 mo.A method for processing red crab into a dry feed material and a chitinous residue suitable for further processing into chitin derivatives was described.

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