Publication Date:
2021-07-04
Description:
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:
Aquaculture
;
Biology
;
Fisheries
;
Cyprinid fish
;
Nutrition
;
Fish processing
;
Tilapia
;
Oreochromis niloticus
;
fillet
;
Bafgh
;
Yzad
;
Iran
Repository Name:
AquaDocs
Type:
article
,
TRUE
Format:
application/pdf
Format:
application/pdf
Format:
125-132
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