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Inventory and Characterization of Selected Deep Sea Fish Species as an Alternative Food Source from Southern Java Ocean and Western Sumatra Ocean, Indonesia

Year: 2010 Volume: 4 Issue: 8 680 - 683 Pages

Abstract: Sixteen selected deep-sea fish obtained from Southern Java Ocean and Western Sumatra Ocean was analyzed to determine its proximate, fatty acid and mineral composition. The moisture content was ranged from 64.38 to 86.04 %, ash from 0.17 to 0.69 %, the fat content was 1.54 – 13.30 % while the protein content varied from 15.84 to 23.60%. Among the fatty acids, oleic acid and palmitic acid was the dominant MUFA and SFA. Linoleic acid was the highest PUFA found at the selected deep-sea fish. Phospor was the highest macroelement concentration on selected deep-sea fish, followed by K, Ca, Mg and Iod, Fe and Zn among microelement. The trace concentration was found at Se microelement.

Proximate and Mineral Composition of Chicken Giblets from Vojvodina (Northern Serbia)

Year: 2014 Volume: 8 Issue: 9 967 - 970 Pages

Abstract: Proximate (moisture, protein, total fat, total ash) and mineral (K, P, Na, Mg, Ca, Zn, Fe, Cu and Mn) composition of chicken giblets (heart, liver and gizzard) were investigated. Phosphorous content, as well as proximate composition, were determined according to recommended ISO methods. The content of all elements, except phosphorus, of the giblets tissues were determined using inductively coupled plasma-optical emission spectrometry (ICP-OES), after dry ashing mineralization. Regarding proximate composition heart was the highest in total fat content, and the lowest in protein content. Liver was the highest in protein and total ash content, while gizzard was the highest in moisture and the lowest in total fat content. Regarding mineral composition liver was the highest for K, P, Ca, Mg, Fe, Zn, Cu, and Mn, while heart was the highest for Na content. The contents of almost all investigated minerals in analysed giblets tissues of chickens from Vojvodina were similar to values reported in the literature, i.e. in national food composition databases of other countries.