In addition, there was an increase in the amounts of all essential amino acids except histidine. Palmitic acid was found to be the most abundant saturated fatty acid in sardines. The oleic acid content of the marinade increased with the marination process. It was determined ...
aquaculture, imported and exported fish in Kenya, to determine the contribution fish can make to food and nutritional security. The objectives of the study were to: (1) Establish trends in the supply of fish over 16 years (2005–2020) in Kenya; (2) Assess the nutrient content of current ...
For instance, the flesh of shrimps in the genus Parapenaeus has an average content of 76.74% water, 0.91% fat, 1.71% ash, and 0.49% P, as well as 22.07% crude protein, which comprises 76.5% pure protein. The protein in shrimp flesh includes large quantities of the amino acids histidine...
It can be found in small amounts in a few foods, including fatty fish such as herring, mackerel, sardines and tuna. To make vitamin D more available, it is added to dairy products, juices, and cereals that are then said to be "fortified with vitamin ...
sardines,tuna, trout are rich in omega-6 and -3 fatty acids. The diet with high content of fat and soluble fiber lowers the negative effects of diet such as high triglycerides and high blood glucose. It also delays the chances of diabetes. Soluble fiber possesses anti-inflammatory properties...
The most characteristic nutritional attribute of fish fat, n-3 fatty acids, ranged from 24 to 58 wt%. The influence of vegetable oils/margarine on the nutritional attributes of fish fat was evident in such items as tuna and sardines in oil and frozen prefried fish sticks ("fish fingers")...
Acid silage was prepared by mixing fresh minced sardines with a mixture of formic and propionic acid. The silage was stored outside at ambient temperatures (range 28-39掳C) during liquefaction and samples were taken for measurement of viscosity, pH and non-protein nitrogen. After 48 h the ...
Our study also observed that theses frauds negatively changed the nutritional value of the product. Fraudulent species, such as C. harengus, B. aurea, H. clupeola and C. edentulus have lower protein content than authentic sardines. According to the Brazilian legislation with regard to ...
Our study also observed that theses frauds negatively changed the nutritional value of the product. Fraudulent species, such as C.harengus , B.aurea , H.clupeola and C. edentulus have lower protein content than authentic sardines. According to the Brazilian legislation with regard to labeling ...
Studies were carried out on the changes in solubility in SDS+β-mercaptoethanol, the –SH group content, the amino acid and the fatty acid compositions, and nutritional quality of the muscle protein following freezing, storage at 20°C and conventional defrosting of sardines ( Clupea pilchardus...