Untitled

Emre, Yılmaz; Uysal, Kazım; Emre, Nesrin; Pak, Faruk; Yetek, Irfan; Oruç, Hatice

doi:10.4194/1303-2712-v15_1_11

Cited by 5 publications

(1 citation statement)

References 26 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…This relationship could be used to predict the water content from fat or protein content of the processed catfish [11]. However, proximate composition of fish differs from species to species, individual to individual, considering size, sex, season, feeding, and processing stress [18][19][20][21]. Many studies have reported channel catfish baseline proximate composition [22][23][24], while data for hybrid catfish proximate composition in the process lines are scarce.…”

Section: Introductionmentioning

confidence: 99%

Proximate Composition, Retained Water, and Bacterial Load for Two Sizes of Hybrid Catfish (Ictalurus furcatus × Ictalurus punctatus) Fillets at Different Process Steps

Haque

Silva

2023

Foods

View full text Add to dashboard Cite

The catfish processors in the US are required to state the maximum percentage of retained water content (RWC) on the product label. The objectives of our study were to quantify the RWC of processed hybrid catfish fillets from proximate composition and the bacterial load at different processing points. Water content was determined using oven-dry (AOAC950.46,1990) and Near-infrared (NIR) spectroscopy. Protein and fat content were determined by NIR spectrometer. Psychrotrophic (PPC) and Total Coliform (TCC) counts were enumerated using 3MPetrifilmTM. The fillets’ overall baseline water, protein, and fat content were 77.8, 16.7 and 5.7%, respectively. The RWC of final fresh and frozen fillets were ~1.1=/- 2.0% (not significant) and ~4.5%, respectively, and was not fillet size or harvest season dependent. Baseline water content (78.0 vs. 76.0%) was higher (p ≤ 0.05), and fat content (6.0% vs. 8.0%) was lower (p ≤ 0.05) for small (50–150 g) compared to large fillets (150–450 g). Higher (p ≤ 0.05) baseline PPC (~4.2 vs. ~3.0) and TCC (~3.4 vs. ~1.7) were observed for the warm season (April–July) fillets compared to the cold season (Feb–April). This study provides information to processors and others on estimating retained water and microbiological quality of the hybrid catfish fillets over the process line.

show abstract

Section: Introductionmentioning

confidence: 99%

Proximate Composition, Retained Water, and Bacterial Load for Two Sizes of Hybrid Catfish (Ictalurus furcatus × Ictalurus punctatus) Fillets at Different Process Steps

Haque

Silva

2023

Foods

View full text Add to dashboard Cite

show abstract

Detrimental influence of industrial effluents, especially heavy metals, on limnological parameters of water and nutritional profile in addition to enzymatic activities of fish, Sperata seenghala (Sykes, 1839) from diverse Ramsar sites, India (Punjab)

Kaur

Brraich

2023

Environ Monit Assess

View full text Add to dashboard Cite

The effect of climatic factors on nutrients in foods: evidence from a systematic map

Scarpa

Lea

Carol

et al. 2020

Environ. Res. Lett.

View full text Add to dashboard Cite

Climate change is projected to negatively affect human health and nutrition. There is a growing literature on the effects of climatic changes on food availability, quantity, and agricultural production, but impacts on the nutritional content of foods has not been widely studied. The aim of this paper is to systematically characterise empirical literature exploring the effects of climatic drivers on macronutrients and micronutrients in foods causing malnutrition globally. 69 peer-reviewed empirical articles (excluding experimental and modelling studies) analysing the effect of climatic drivers on nutrients in foods were retrieved from Web of ScienceTM, Scopus® and PubMed® databases (2013–2019). Publication frequency and trends, and existing evidence of the extent of nutrient change associated with variation in climate-related conditions were assessed. There is relatively limited literature on associations between climate and nutrients in foods. Where it exists, only crude proxies of climate (e.g. wet/dry season) are used, with limited interrogation of the potential causal mechanisms linking climate to nutrient content. 98% of the articles showed a change in nutrient content in relation to a seasonal or meteorological variable. Most analysed the association of nutrient changes between seasons over 1–2 years, rarely over longer periods of time. Preliminary descriptive estimates point to variation in nutrient content by meteorological variability, particularly in ocean and freshwater food sources. Robust assessment of potential climate impacts on nutrient content of foods would benefit from more precise estimation of specific causal pathways and variables that mediate climate impacts on food, going beyond seasonal or crude proxies. There is need for clear articulation of how climate change might impact nutrient content given mechanisms linking meteorological and seasonal variation with nutrients. This research highlights emerging evidence that climate change may have impacts beyond agricultural productivity by affecting food nutrient content, an understudied but potentially important pathway for climate impact on global food and nutrition security.

show abstract

Untitled

Cited by 5 publications

References 26 publications

Proximate Composition, Retained Water, and Bacterial Load for Two Sizes of Hybrid Catfish (Ictalurus furcatus × Ictalurus punctatus) Fillets at Different Process Steps

Proximate Composition, Retained Water, and Bacterial Load for Two Sizes of Hybrid Catfish (Ictalurus furcatus × Ictalurus punctatus) Fillets at Different Process Steps

Detrimental influence of industrial effluents, especially heavy metals, on limnological parameters of water and nutritional profile in addition to enzymatic activities of fish, Sperata seenghala (Sykes, 1839) from diverse Ramsar sites, India (Punjab)

The effect of climatic factors on nutrients in foods: evidence from a systematic map

Contact Info

Product

Resources

About