The Effect of Un-Stable Freezing on Nutritional Value of Fish (Indian mackerel – Rastrelliger kanagurta, Russel) from Yemen Coastal Waters
Corresponding Author: Ebtisam F Shamsan Email: email@example.com
Article Type: Research Article Published: Apr. 23, 2019 Pages: 40-48
DOI: Views 339 Downloads0
This study was designed to investigate the effect of different freezing protocols (stable freezing and un-stable freezing) on the biochemical composition of one of the important edible fish species popular among the consumers in Yemen, Rastrelliger kanagurta, collected from some landing site in coastal areas of Al-Hodaidah. The results demonstrated that R. kanagurta has a valuable biochemical component. In the fresh samples (group 1), the values of moisture content, lipid, protein, and ash were about 76%, 3.57%, 20.43% and 4.66%, respectively. Investigating the changes could occur in these components in the fish subjected to stable freezing (group 2) and fluctuate freezing (group 3) for 4 weeks were carried out. This study revealed that there were significant changes in moisture and ash in group 2 while the significant changes were in moisture, lipids, and ash in group 3. Significant differences were also observed in the values of protein and pH level within group 3 which divided into 2 sub-groups subjected to alternative freezing and unfreezing periods (sub-group 1 kept in cold; on the lower shelf of the refrigerator and sub-group 2 kept at room temperature overnight during the study period). The present study points out the importance of temperature stability during freezing storage to achieve a better quality of preserved fish.
Un-stable freezing, stable Freezing, Nutritional Value, Indian mackerel, Yemen.
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