scholarly journals Comparison of analysis and the nutritional value of fresh common carp, frozen and southern canned tuna

10.5219/1143 ◽  
2019 ◽  
Vol 13 (1) ◽  
pp. 593-597 ◽  
Author(s):  
Ali Aberoumand ◽  
Afsaneh Fazeli
Keyword(s):  
Nutritional Value ◽  
Energy Content ◽  
Nutrient Composition ◽  
Fish Fillet ◽  
Tuna Fish ◽  
Fresh Fish ◽  
Canned Tuna ◽  
Canned Fish ◽  
Fresh Frozen ◽  
Frozen Fish

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.

scholarly journals  Microbiological quality of marketed fresh and frozen seafood caught off the Adriatic coast of Croatia

2010 ◽  
Vol 55 (No. 5) ◽  
pp. 233-241 ◽  
Author(s):  
N. TTopic Popovic ◽  
A. Benussi Skukan ◽  
P. Dzidara ◽  
R. Coz-Rakovac ◽  
I. Strunjak-Perovic ◽  
...  
Keyword(s):  
Microbiological Quality ◽  
Psychrophilic Bacteria ◽  
Salmonella Spp ◽  
Fresh Fish ◽  
Fish Samples ◽  
Fresh Frozen ◽  
Seafood Products ◽  
Adriatic Coast ◽  
Frozen Fish

 Fresh and frozen seafood products (fish, shellfish, crustaceans, molluscs) in wide use in Croatia and typical of the Mediterranean diet, were examined for the presence of microbiological contamination through the winter and summer seasons. Total bacterial counts of aerobic mesophilic bacteria (AB), aerobic psychrophilic bacteria (AP), Salmonella spp., Enterobacteriaceae, Escherichia coli, Staphylococcus aureus, sulphite-reducing clostridia (SRC), Listeria monocytogenes, Vibrio cholerae and V. parahaemolyticus were measured. The microbiological quality of individual samples varied widely between animal species and also between winter/summer seasons regarding total counts of aerobic mesophilic and psychrophilic bacteria. The poorest quality was for (both summer and winter) fish samples, where 66.6 % of fresh and frozen fish were found unacceptable by Croatian standards. The overall prevalence of V. parahaemolyticus was 5%. Its recovery rate was higher in fresh/frozen shellfish in both seasons than in other specimens or other storage/season conditions. Fresh crustaceans sampled in winter demonstrated significantly higher aerobic mesophilic counts than frozen ones. Unacceptable Enterobacteriaceae levels were obtained in 40% of the fresh fish summer samples. The results of this survey constitute an indicator of bacteriological contamination of a variety of seafood. The findings could serve as a basis for future testing of seafood, and possibly as a template for developing a regional/Mediterranean testing scheme on the microbial contamination of seafood in order to establish data with comparative epidemiological and statistical values.

The nutritional value for meat chickens of water-damaged wheat from temporary bulk stores in Queensland

1987 ◽  
Vol 38 (3) ◽  
pp. 621 ◽  
Author(s):  
PF Mannion ◽  
BJ Blaney ◽  
MS Levitt
Keyword(s):  
Crude Protein ◽  
Dry Matter ◽  
Nutritional Value ◽  
Energy Content ◽  
Nutrient Composition ◽  
Metabolizable Energy ◽  
Feed Conversion ◽  
Progressive Reduction ◽  
Gross Energy ◽  
And Control

The nutritional value of water-damaged wheat and free-flowing wheat from temporary bulk stores at Goondiwindi was determined. Each was fed to meat chickens as the sole grain component or combined in several proportions, and compared with a control wheat in diets of similar nutrient composition. In addition, the nutrient composition of water-damaged and free-flowing wheat from temporary stores at Meeandarra, Thallon, Jandowae and Millmerran in southern Queensland was determined.A progressive reduction in the ratio of total amino acids to crude protein (0.98-0-70 w/w) and innitrogen-free extract (789-685 g kg-1 dry matter) was associated with increasing severity of water damage. Ether extract and gross energy contents of the dry matter were low in water-damaged wheat from all sites, but only the wheat with the most damage had a lower metabolizable energy content (12.99 versus 14.12 MJ kg-1) in the dry matter and as a proportion of gross energy (71% versus 76%) than free-flowing wheat from the same site.The three diets containing high levels of rotten (two diets) and severely water-damaged wheat (one diet) resulted in an average liveweight gain (26.1 g day-1) and feed conversion (1.86) which was poorer than that of the free-flowing wheat (28.1 g day-1, 1.59) and the average of other less water-damaged wheat treatments (29.7 g day-1, 1.57). The higher average liveweight gain of the latter treatments relative to the free-flowing wheat and control (27.3 g day-1) treatments was significant but was not reflected in better feed conversion. Possible reasons for these findings are discussed.

scholarly journals Karakteristik Ikan Tuna sirip biru selatan (Thunnus maccoyii) Hasil Tangkapan Kapal Rawai Tuna yang didaratkan di Pelabuhan Benoa

2016 ◽  
Vol 2 (2) ◽  
pp. 78
Author(s):  
I Gede Adi Swastana ◽  
Abd. Rahman As-syakur ◽  
Dian Novianto
Keyword(s):  
Indian Ocean ◽  
Small Fish ◽  
Data Sampling ◽  
Southeastern Part ◽  
Tuna Fish ◽  
Fresh Fish ◽  
Southern Bluefin Tuna ◽  
The Indian Ocean ◽  
Frozen Fish ◽  
Lateral Head

Southern bluefin tuna (SBT) is scientifically known Thunnus maccoyii, and just live in the southern hemisphere. SBT fish classified as the most exploited tuna fish in the southeastern part of the Indian Ocean, so it is protected by the International Union for the Conservation of Nature (IUCN). The aim of this study is too collected of SBT fish caught during January which is the peak of SBT landing in Benoa port. The study was conducted base on data sampling, observation and interviews on 33 ships were landing SBT fish during January 2016. Based on observations from 33 vessels, we found that the total of SBT fish that landed in Benoa port during January 2016 is 251 fresh fish and 366 frozen fish. However just 251 SBT fresh fish were sampled, and the result indicated the fresh SBT fish is dominated by weigh between 61-70 kg with number 61 fish with a total weight of 19.28 tonne. The SBT were caught dominated by fish that has FL (fork lenght) ranging between 151-160 cm with number 69 fish. While the smallest SBT range between 131-140 cm with the number of 5 fish. These results indicate that SBT fish caught in the Souetheast Indian Ocean during January 2016 is generaly relative small fish (130–160 cm FL) with a number of 163 fish and mature SBT fish (FL > 162 cm) with a number of 88 and young SBT (FL < 130 cm) with a number of 5 fish. Based on morphometric analysis, eyeball diameter of SBT range 6-8 cm, the length lateral head from the tip of the mouth to behind the gill cover ranging 46-54 cm, the length of body from the early dorsal or in front of the first dorsal fin ranging between 38-47 cm, the height of fish at the end of the anal or at the end ranging between 34-39 cm, the high of caudal peduncle ranging between 4-5 cm, th length of the dorsal base of the tail fish ranging between 53-63 cm, and the length of the base of tail anal from anal to tail ranging between 41-51 cm. Base on size and age composition, it is shown that the growth of SBT during January 2016 is isometric.

scholarly journals Effect of Matrix on Recovery of Biogenic Amines in Fish

2008 ◽  
Vol 91 (4) ◽  
pp. 768-776 ◽  
Author(s):  
Nicole Richard ◽  
Lori Pivarnik ◽  
P Christopher Ellis ◽  
Chong Lee
Keyword(s):  
Biogenic Amines ◽  
Protein Denaturation ◽  
Fish Tissue ◽  
Tissue Samples ◽  
Extraction Solvent ◽  
Canned Tuna ◽  
Complete Extraction ◽  
Fresh Frozen ◽  
Aoac Official ◽  
Frozen Fish

Abstract Biogenic amines, such as putrescine, cadaverine, and histamine, in fish can be indicators of spoilage and/or safety. Methanol extraction used for AOAC Official Methods 996.07 and 977.13 has resulted in low amine recoveries in fish. Extraction methodology was evaluated to improve recovery from fish tissue. Samples were evaluated for recovery of known quantities of biogenic amines added to tissue prior to extraction. Addition of 25 0.4 N HCl to the 75 methanolwater extraction solvent (according to AOAC Official Methods 996.07 and 977.13) resulted in higher recoveries (P &lt;0.05) of the biogenic amines. Putrescine recovery increased from 44 2 to 100 14 in flounder and scup, and from 53 21 to 119 27 in mackerel and butterfish; cadaverine recovery increased from 47 4 to 106 15 (flounder/scup) and 58 24 to 113 9 (mackerel/butterfish); histamine recovery increased from 54 13 to 89 28 (mackerel). MeOH extraction resulted in comparable recovery from canned tuna, indicating that protein denaturation from processing may eliminate possible matrix interference. Acidification of the solvent resulted in a more complete extraction of the added amines to fresh/frozen fish tissue. This finding could indicate that current extraction procedures may cause biogenic amines to be underestimated.

Determination of histamine in canned tuna fish available in Tehran market by ELISA method

2020 ◽  
Author(s):  
Naficeh Sadeghi ◽  
Masoomeh Behzad ◽  
Behrooz Jannat ◽  
Mohammad Reza Oveisi ◽  
Mannan Hajimahmoodi ◽  
...  
Keyword(s):  
Biogenic Amines ◽  
Enzyme Linked Immunosorbent Assay ◽  
Elisa Method ◽  
Average Amount ◽  
Histamine Concentration ◽  
Tuna Fish ◽  
Canned Tuna ◽  
Canned Fish ◽  
Standard Limit

Histamine is one of the well-known biogenic amines and responsible for causing allergic reactions. The presence of biogenic amines in the foodstuff is harmful, if it enters in a large amount to blood. In sea-food products, due to lack of proper storage at appropriate temperatures (freezing), histamine may be formed and will remain in the product, since it is already dry and heat resistance. Hazard of histamine consumption and average amount of canned fish consumed worldwide makes histamine measurement in canned fish very important. In this study 56 samples from 22 different brands were assessed and Enzyme-Linked Immunosorbent Assay (ELISA) was used by spectrophotometry for histamine detection. Our study showed that histamine levels in canned fish available in Tehran market, though it is high (5.75±5.98 mg/100 g tuna), but is not in a hazardous state (p<0.01). Our research showed that lowest and highest histamine concentration were 2.14 ±0.17 and 21.69±0.11 mg/100 g of fish respectively. It also indicates that medium does not affect the histamine content. There were no significant differences in the samples of fish and tuna fish for histamine. The amount of histamine in the tuna was below the standard limit (<50 mg histamine/100 g). Further studies should be carried out to investigate the presence of histamine in various fish and other sea-food.

POTENTIAL PRODUCTIVITY ADAPTIVE AGROPHUTOCENOZIS ON SLOPING LANDS OF THE STEPPE TRANS-URALS

2020 ◽  
Author(s):  
R.А. Idrisov ◽  
Keyword(s):  
Protein C ◽  
Nutritional Value ◽  
Energy Content ◽  
Single Species ◽  
Exchange Energy ◽  
Metabolic Energy ◽  
Potential Productivity ◽  
Maximum Productivity ◽  
Sloping Lands ◽  
Natural Herb

The correct construction of agrophytocenoses on the slopes of the steppe trans-Urals helped to create maximum productivity. In the arid climate, the most productive were the double mixtures of alfalfa with brittle sitnik, wheatgrass is syd, providing an average of 41.6 and 40.2 quintals per hectare (c/ha) of hay, 32.1 and 31.0 GJ/ha OE (exchange energy per hectare), 4.5 and 4.3 quintals per hectare of boiled protein (c/ha) over 5 years. Single-species steppe ecotypes, brittle sieve and wheatgrass sieve in productivity slightly gave way to double components, providing respectively hay- 32.2 and 37.2 cents per hectare, exchange energy 22.2 and 25.7 GJ/ha, digested protein 1.93 and 2.53 c/ha. The enrichment of agrophytocense by the legume component allowed to increase the metabolic energy content to the level of 32.1 and 31.0-GJ/ha, digested protein to 4.5 and 4.3 quintals per hectare, which is 14 times the nutritional value of the metabolic energy, the digested protein is 10 times higher than the natural herb.

Determination of ATP related compounds in fresh and canned tuna fish by HPLC

1997 ◽  
Vol 59 (3) ◽  
pp. 467-472 ◽  
Author(s):  
M.T. Veciana-Nogues ◽  
M. Izquierdo-Pulido ◽  
M.C. Vidal-Carou
Keyword(s):  
Tuna Fish ◽  
Canned Tuna ◽  
Related Compounds

Occurrence of histamine in canned tuna fish from Iran

2014 ◽  
Vol 9 (2) ◽  
pp. 133-136 ◽  
Author(s):  
Razzagh Mahmoudi ◽  
Reza Norian
Keyword(s):  
Tuna Fish ◽  
Canned Tuna

scholarly journals Nutritional Adequacy Rate (RDA) and Nutritional Value Information (ING) of Tuna Kering Kayu Fish Canned with Tuna Fish Bone Flour Substitution

2020 ◽  
Vol 13 (2) ◽  
pp. 352
Author(s):  
Umar Tangke ◽  
Bernhard Katiandagho ◽  
Rochmady Rochmady
Keyword(s):  
Nutritional Value ◽  
Saturated Fat ◽  
Fish Bone ◽  
Nutritional Adequacy ◽  
Tuna Fish ◽  
Laboratory Test Results ◽  
Total Carbohydrates ◽  
Total Fat ◽  
Packaged Food ◽  
Almost All

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.

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