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    Wyświetlanie 1-3 z 3
    Tytuł:
    Proximate, fatty acid and mineral composition of orange-spotted grouper Epinephelus coioides from Parangipettai coast
    Autorzy:
    Anbarasu, R.
    Sankar, G.
    Manikandarajan, T.
    Kathirvel, K.
    Suvitha, S.
    Ramamoorthy, K.
    Powiązania:
    https://bibliotekanauki.pl/articles/11226.pdf
    Data publikacji:
    2015
    Wydawca:
    Przedsiębiorstwo Wydawnictw Naukowych Darwin / Scientific Publishing House DARWIN
    Opis:
    The marine fish are extraordinarily nourishing food and are affluently accessible fish meat source. Fresh examined sample of grouper fish was collected from Mudasal odai fish landing center. The protein, carbohydrate, lipid, ash and moisture contents of Epinephelus coioides were found to be 19.07 mg, 4.03, 2.61, 77.38 mg and 1.21 mg/g respectively. The potassium and phosphorus are the predominant elements other nine components are present in considerable quantities in the total of 11 minerals. Palmitic acid, Oleic acid and Stearic acid were observed to be the major elements of total presented 15 fatty acids. In this current study we have concluded the grouper fish having rich source of protein and good fatty acids and it will facilitate to enhance the nutrition level on poor folks.
    Źródło:
    International Letters of Natural Sciences; 2015, 39
    2300-9675
    Pojawia się w:
    International Letters of Natural Sciences
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    Tytuł:
    Proximate composition and fatty acid analysis of puffer fish, Lagocephalus inermis (Temminck and Schlegel, 1850) and Lagocephalus lunaris (Bloch and Schneider, 1801) from Parangipettai, Southeast coast of India
    Autorzy:
    Eswar, A.
    Kathirvel, K.
    Anbarasu, R.
    Ramamoorthy, K.
    Sankar, G.
    Suvitha, S.
    Manikandarajan, T.
    Powiązania:
    https://bibliotekanauki.pl/articles/11281.pdf
    Data publikacji:
    2014
    Wydawca:
    Przedsiębiorstwo Wydawnictw Naukowych Darwin / Scientific Publishing House DARWIN
    Tematy:
    proximate composition
    fatty acid analysis
    puffer fish
    Lagocephalus inermis
    smooth blaasop
    Lagocephalus lunaris
    Parangipettai
    India
    coastal area
    Opis:
    The nutritional effects of marine food have increased far and wide due to the beneficial effects of consuming marine food, fats and oils. In general, the proximate composition is well known as a proportion composition of basic elements such as protein, lipids, carbohydrate, minerals and water. The puffer fish Lagocephalus lunaris and Lagocephalus inermis were collected at Mudasal odai fish landing centre and the skin and visceral organs like gonads and intestines were removed the edible portion only took for the analysis. Species of the fish sample was oven-dried in an electric oven at between 70 – 80 °C until the samples had constant weight. The protein, carbohydrate, fat, ash and moisture content of green -rough-back puffer fish and smooth-backed blow fish were investigated. L. lunaris and L. inermis were has 9.22 %, 8.92 %, 1.96 %, 1.87 %, 11.25 %, 11.98 %, 80.32 %, 86.05 %, 0.96 %, 1.27 % respectively. Totally seven saturated fatty acids; ten Mono unsaturated fatty acids and two poly unsaturated fatty acids were found as the major components on the investigated puffer fish. Polyunsaturated fatty acid like n-3 has 31.17 %, 31.19 and n-6 7.26 %, 7.29 % of PUSFA found as the dominant composition on puffer fish. This study revealed that these species are having high saturated fatty acid and protein content and able to compete with more commercially utilize species in terms of nutritional value, and they can definitely also compete when it comes to taste. It can act as a good source of nutritional and economic value when it is carefully handled and properly cooked.
    Źródło:
    International Letters of Natural Sciences; 2014, 12, 1
    2300-9675
    Pojawia się w:
    International Letters of Natural Sciences
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    Tytuł:
    Recipes from yellow clam Meretrix casta (Chemnitz)
    Autorzy:
    Srilatha, G.
    Eswar, A.
    Manikandarajan, T.
    Ramamoorthy, K.
    Sankar, G.
    Suvitha, S.
    Anbarasu, R.
    Kathirvel, K.
    Powiązania:
    https://bibliotekanauki.pl/articles/11024.pdf
    Data publikacji:
    2014
    Wydawca:
    Przedsiębiorstwo Wydawnictw Naukowych Darwin / Scientific Publishing House DARWIN
    Tematy:
    recipe
    yellow clam
    Meretrix casta
    marine food
    protein value
    nutritional value
    human nutrition
    fish
    shellfish
    soup
    diet
    human diet
    food habit
    Opis:
    Seafood is an excellent provider of protein with high biological values. Fish, shellfish and other aquatic organisms are appropriate for food and have world-wide importance. They‟re wonderful sources of high quality proteins, superior to those in red meat and poultry foods. The human dietary amendments that characterize the “nutrition transition” include every quantitative and qualitative change in the human diets. The present study Meretrix casta meat is used for the preparation of excellent recipes like cake, soup and mint stuffed tomato with yellow clam using M. casta meat, that have the potential to be become a regular food item in the house hold diet with consumer acceptance. The differences in food habits over the length and breadth of the nation are most that available food resources are not being used properly due to the lack of information regarding their importance. The panel of judges vouched safe for taste and delicacy of the dishes in the present study. The panel detected that the dishes were a lot of as good as those created out of the much sought after seafood in taste, smell and flavor
    Źródło:
    International Letters of Natural Sciences; 2014, 19
    2300-9675
    Pojawia się w:
    International Letters of Natural Sciences
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
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