Dietary and nutritional value of fish and fish origin food products

Pandey, S.P.; Upadhyay, Ravi Kant

doi:10.30564/jfsr.v4i1.4311

Cited by 2 publications

(4 citation statements)

References 0 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Table (1) shows the significant correlations between the environmental factors of the first station. A significant correlation was observed between the pH and each of the total alkalinity and dissolved oxygen, as well as between the total solids and each of the chemical requirements for oxygen and the total alkalinity at the level of 0.05.…”

Section: Correlations Of Environmental Factors For the First And Seco...mentioning

confidence: 99%

“…Fish is of high nutritional value as it is included in various natural food products derived from fish, and it is a good source of proteins, fats, vitamins, and minerals, as the percentage of protein in it ranges between 14-16%. Fish oil contains polyunsaturated fatty acids mainly omega-3, eicosapentaenoic, docosahexaenoic, and eicosanoids which are very useful in cardiovascular problems and dermatitis [1]. The effects of drain related to health and the environment include the spread and reproduction of mosquitoes and the presence of disease vectors such as snails that transmit schistosomiasis.…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

The Nature of the Composition of the Fish Community in One of the Drains of Al-Alam District – Salah Al-Din – Iraq

Hassan,

Wahab

2023

IOP Conf. Ser.: Earth Environ. Sci.

View full text Add to dashboard Cite

The study was conducted in one of the drain in AL-Ahd Al-Jaded - Al-Alam - Salah Al-Din Governorate for the period from the beginning of October 2022 to the end of March of the year 2023, where the number of fish species caught in the two study stations reached 15 species, of which 12 belong to the Cyprinidae family, one to the Poeciliidae family, and one to the. Al-Mugilidae family and a type of family Mastacembelidae. The types of fish that he collected (Chondrostoma regium, Carassius auratus, Carasobarbus luteus, Alburnus mossulensis, Cyprinion kais Planiliza abu, Arabibarbus grypus Cyprinus carpio Gambusia holbrooki, Acanthobrama marmid, mastacembelus, Barbus belayewi, Mesopotamichthys sharpeyi, Garra rufa). The Cyprinidae family is considered the largest percentage of species in water bodies in Iraq, according to previous studies. It was found that there were three species in most of the fishing samples that were collected during the study period for a period of six months: Chondrostoma regium, Carassius auratus, Carasobarbus luteus. The number of fish caught was 566 fish with a total weight of 19844 grams. The Chondrostoma regium came first with 257, or 45.40% of the total number, the Carassius auratus, with 172, or 30.38% of the total number, and the Carasobarbus luteus, with 53, or 9.76% of the total number. The arassius auratus accounted for the largest percentage in terms of weight at 48.23%, Chondrostoma regium ranked second at 20.94%, and the third rank by Carasobarbus luteus at 18.61%, and the lowest percentage by weight was the share of the Garra rufa by 0.05%.

show abstract

Section: Correlations Of Environmental Factors For the First And Seco...mentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

The Nature of the Composition of the Fish Community in One of the Drains of Al-Alam District – Salah Al-Din – Iraq

Hassan,

Wahab

2023

IOP Conf. Ser.: Earth Environ. Sci.

View full text Add to dashboard Cite

show abstract

“…The study was conducted in the Fish Processing and quality control laboratory of the department of Fisheries Technology, Faculty of Fisheries, Bangladesh Agricultural University, Mymensingh. Three samples of fish flakes were prepared incorporating 30%, 40%, 50% pangas mince with other ingredients [5] and the organoleptic preferences, compositional parameters were analyzed. Most liked fish flakes were kept in polythene zipper packets at room temperature (28℃-32℃) for about 9 months.…”

Section: Experimental Designmentioning

confidence: 99%

“…Pandey et al [5] suggested the storage or shelf life of the fish flakes is around 2 years. Khan and Nowsad [17] obtained the best textured fish crackers products acceptable in stored at refrigeration temperature (5°C) and at room temperature (28-30ºC) for 90 days shelf life.…”

Section: Sensory Evaluation Of the Fish Flakesmentioning

confidence: 99%

Changes in Fish Flakes Prepared from Pangas (Pangasianodon hypophthalmus) Mince during Storage

Shikha,

Hossain,

Shiropa

et al. 2023

AJFAR

View full text Add to dashboard Cite

Aims: This study was conducted to prepare fish flakes using Pangas (Pangasianodon hypophthalmus) mince with wheat flour and other ingredients and to determine the sensory and physicochemical changes of fish flakes during storage. Place and Duration of Study: Fish Processing and quality control laboratory of the department of Fisheries Technology, Faculty of Fisheries, Bangladesh Agricultural University, Mymensingh. Study duration was from June 2021-July 2022. Methodology: Initially, fish flakes were prepared using 30%, 40% and 50% fish mince with other ingredients. Among the samples, fish flakes containing 50% fish mince (S3N) gained the highest score in the conducted panel test. During the storage of 9 months at room temperature (28° to 32°C) in polythene zipper packets, different properties of S3N was analyzed at 15- and 30-days of intervals. Results: The changes in proximate composition of the sample during storage indicated that only minor alterations occurred in fish flakes. During this study period no remarkable changes observed in the color, flavor, texture of fish flakes. Mold growth on fish flakes samples was not found. Conclusion: The findings of this study can be concluded as, popular snack item like fish flakes can be prepared using pangas fish mince by incorporating with other ingredients which can be stored at room temperature (28° to 32°C) in polythene zipper packets for 270 days without any major changes in compositional and consumption quality.

show abstract

Dietary and nutritional value of fish and fish origin food products

Cited by 2 publications

References 0 publications

The Nature of the Composition of the Fish Community in One of the Drains of Al-Alam District – Salah Al-Din – Iraq

The Nature of the Composition of the Fish Community in One of the Drains of Al-Alam District – Salah Al-Din – Iraq

Changes in Fish Flakes Prepared from Pangas (Pangasianodon hypophthalmus) Mince during Storage

Contact Info

Product

Resources

About