Proximate Composition and Nutritional Attributes of Ready-to-Cook Catfish Products

Bland, John M.; Grimm, Casey C.; Bechtel, Peter J.; Deb, Uttam; Dey, Madan M.

doi:10.3390/foods10112716

Cited by 7 publications

(5 citation statements)

References 23 publications

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“…Also, there was a relationship between the protein, fat and moisture content versus the age of fish. The value of protein and fat content increased while the moisture content decreased as supported by Kim et al 56 , who reported that the percentage of fat and protein content increased while the water content reduced as the body weight increased, in addition, protein ash and fat increase when moisture decreases 57,58 . The highest value was obtained in winter while the lowest value gotten in summer.…”

Section: Discussionmentioning

confidence: 78%

Evaluation of Pathogenic Microorganisms Isolated from Grey Mullets (Mugilidae) Valamugil seheli Muscles Cultivated in Khawr Al-Mukalla Sea Waters, Hadhramaut, Yemen

Pyar¹,

Al-Dohail²,

Bazar³

2022

J. of Applied Sciences

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Background and Objective: Mugilidae aquaculture is found worldwide in coastal temperate and tropical waters. It is globally important industry that provides essential food to a growing world population. This study was carried out to evaluate common types of pathogenic bacteria in the muscles of Valamugil seheli of Khawr Al-Mukalla seawater as well as to evaluate the nutritional value of protein, fat ash and carbohydrates of this species. Materials and Methods: The trial was undertaken in the 4 seasons of the year from March, 2019 to February, 2020. A total of 144 specimens of fish and 12 triplicate samples of surface seawater were collected and evaluated.Results: Significant values (p<0.05) were obtained in the total count, Staphylococcus aureus, Escherichia coli and total coliform. The number of isolated microorganisms in the terms of the bacterial total count, S. aureus, E. coli and total coliform were 7 log CFU, 3 log CFU, 2.7 log CFU and (500 MPN), respectively. No growth of Salmonella sp. and Vibrio parahaemolyticus was observed. However, protein, fat, ash and moisture content in the muscles of V. seheli throughout the seasons were evaluated. Overall, the highest values of pathogenic bacteria were found in summer while the lowest one in winter. Conclusion: The pathogenic microorganisms in the muscles of V. seheli and seawater at Khawr Al-Mukalla were in the range scale of Yemen standard.

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Section: Discussionmentioning

confidence: 78%

Evaluation of Pathogenic Microorganisms Isolated from Grey Mullets (Mugilidae) Valamugil seheli Muscles Cultivated in Khawr Al-Mukalla Sea Waters, Hadhramaut, Yemen

Pyar¹,

Al-Dohail²,

Bazar³

2022

J. of Applied Sciences

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“…Market accessibility and infrastructure play a role in time and labor, for both vendors and consumers of aquatic foods. The degree of processing (e.g., drying, salting, smoking) in the supply chain can reduce time burden in household preparation, which in turn, may increase demand of consumers for convenient fish products (Bland et al, 2021).…”

Section: Conveniencementioning

confidence: 99%

Considering the food environment can help to promote the consumption of aquatic foods for healthy diets

Kennedy,

Ahern,

Iannotti

et al. 2023

Front. Sustain. Food Syst.

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Aquatic foods ensure food and nutrition security for billions of consumers around the world. As part of food systems, aquatic foods provide nutritious, affordable, convenient options for healthy diets, and can also foster sustainable food production. Within the food system framework, the food environment is the space that connects food procurement to consumption. The food environment influences consumer decisions on which foods to acquire. To date there has been relatively little focus on creating an enabling food environment that supports consumers in decisions to obtain aquatic foods. To fill this gap, we conducted a narrative review of literature from 2000–2020 to document the availability, affordability, convenience, promotion, quality and sustainability of aquatic foods within diverse food environments. Our review highlighted several opportunities that can support development and promotion of convenient, high quality aquatic foods. We also noted several research gaps. For example, some consumers, especially those in high income countries, respond well to labels related to sustainability and also to messaging to consume diverse types of fish, especially lower tropic species like anchovy. However, less is documented on how promotion influences consumers from LMIC. The paper also notes a gap in assessment of the price and affordability of aquatic foods. Most price and affordability assessments do not provide details on which aquatic foods were considered in the costing assessment. In addition, wild or home-harvested aquatic foods are often not accounted for in price and affordability assessments. Using case studies, we demonstrate how considering the food environment in research and implementation strategies can add value to program design. For example, processing tuna frames and underutilized small fish species into powder is one innovation that reduces food waste and also creates a convenient, quality product. These results provide the foundation for deepening our understanding of how key elements of the food environment influence consumers’ decision-making and how these elements can be considered in future research, programming and policy efforts.

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“…The cutting gap between the main blade and the driver roller can be controlled by detecting fish fillet size [ 64 , 65 ]. To get a better quality of the fillets as value-added products, the deep-skinning process can remove the skin with a layer of subcutaneous fat [ 66 , 67 ]. Due to the relatively simple structure, some fish skinning machines are small and can be placed directly on the processing table.…”

Section: Modern Fish Cuttingmentioning

confidence: 99%

Cutting Techniques in the Fish Industry: A Critical Review

Liu

Lyu

et al. 2022

Foods

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Fish and fishery products are among the most important sources of nutritional components for human health, including high-quality proteins, essential vitamins, minerals, and healthy polyunsaturated fatty acids. Fish farming and processing technologies are continuously evolving to improve and enhance the appearance, yield, and quality of fish and fish products from farm to fork throughout the fish supply chain, including growth, postharvest, treatment, storage, transportation, and distribution. Processing of fish involves a period of food withdrawal, collection and transportation, the process of stunning, bleeding, chilling, cutting, packaging, and byproduct recycling. Cutting is a set of crucial operations in fish processing to divide the whole fish into smaller pieces for producing fish products (e.g., fish fillets, steaks, etc.). Various techniques and machinery have been introduced in the field to advance and automate cutting operations. This review aims to provide a comprehensive review of fish cutting techniques, machine vision and artificial intelligence applications, and future directions in fish industries. This paper is expected to stimulate research on enhancing fish cutting yield, product diversity, safety and quality, as well as providing advanced solutions for engineering problems encountered in the fish industry.

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Proximate Composition and Nutritional Attributes of Ready-to-Cook Catfish Products

Cited by 7 publications

References 23 publications

Evaluation of Pathogenic Microorganisms Isolated from Grey Mullets (Mugilidae) Valamugil seheli Muscles Cultivated in Khawr Al-Mukalla Sea Waters, Hadhramaut, Yemen

Evaluation of Pathogenic Microorganisms Isolated from Grey Mullets (Mugilidae) Valamugil seheli Muscles Cultivated in Khawr Al-Mukalla Sea Waters, Hadhramaut, Yemen

Considering the food environment can help to promote the consumption of aquatic foods for healthy diets

Cutting Techniques in the Fish Industry: A Critical Review

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