|
Investigation on proximate composition, fatty acid profile and sensory evaluation of Nile (Oreochromis niloticus) and Hybrid Red Tilapia fillet farmed in brackish ground water of Bafgh, Yzad
|
Y. Morady *   1, N. Mashaeii , B. Karami , Gh. Zare Ghasti |
|
|
|
Abstract: (14628 Views) |
| The aim of this study was to determine proximate compositions and sensory evaluation of tilapia meat. For this purpose, farmed Nile tilapia and Red tilapia were collected from the Inland Saline Waters Aquaculture Research Center located in Bafgh, Yazd. Fish were transported to Aquatic Fish Processing Research Center. Fatty acid composition, protein, fat, moisture, ash and sensory evaluation in fish meat were analyzed. Results showed that the tilapia meat had 1.30–1.68% fat, 18.70-19.26 protein, 78-79% moisture and 1.34-1.8% ash. Twenty seven fatty acids were identified in the tilapia meat. Saturated fatty acids were found between 24.84–27.12%, mono-unsaturated fatty acids 36.14-39% and poly unsaturated fatty acids 32.38-38.12%. Amount of Eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) was calculated between 0.50-0.63% and between 6.12-6.19%, respectively. Results of sensory evaluation showed highest score for sensory evaluation parameters (color, odor,texture, test and flavors). |
|
| Keywords: Cyprinid fish, Nutrition, Fish processing, Tilapia |
|
|
Full-Text [PDF 452 kb]
(5732 Downloads)
|
Type of Study: Research |
Subject:
بيوتكنولوژي و فرآوري هاي شيلاتي
Received: 2013/05/13 | Accepted: 2015/06/17 | Published: 2015/06/17
|
|
|
|
|
|
|
| Send email to the article author |
|
|
|
| Add your comments about this article |
|
|
|
|
|
| User comments |
| Comment sent by Your Name or Email on 2019/08/6 |
| It is english language possible to write? Sorry for my proor eng |
|
