Abstract
Freezing and canning are suitable methods to delay the spoilage of marine products and improve their physico-chemical and organoleptic properties. The fish were transported to the ice in proportion to 1 to 3 (w/w) inside the boxes, and then moved wastes. The purpose of this project is to analyse and to compare the nutritional value of fresh, frozen the fish and canned tuna fish. Nutrient composition and pH of the fresh fish fillet and moisture and ash contents and other nutrient composition were measured by the standard AOAC method. The results showed that the percentage of frozen fish protein was 17.41 and the highest moisture percentage for frozen fish with 72.23. The level of energy (kcal) of canned fish with 393.36 kcal was the highest level. The pH of the canned fish with 7.28 was the highest pH. The percentage of drip and WHC in frozen fillet found 6.7% and 6% respectively. From the obtained results, it can be concluded that despite the low amounts of protein and ash in canned fish, the fat and energy content was the highest. The protein content of the fish is frozen, and its pH indicates that it was better than fresh fish from point of quality.
Highlights
Today's economic considerations have led to the use of affordable, high-value food for the production of canned fish from affordably priced fish
The results showed that the percentage of protein in fresh fish was higher than the canned fish protein
The results showed that the protein content of fresh fish was higher than the canned fish protein
Summary
Today's economic considerations have led to the use of affordable, high-value food for the production of canned fish from affordably priced fish. Fish quality depends on safety, nutritional quality, availability, convenience and integrity, freshness, eating quality and the obvious physical attributes of the species, size and product type (Kharestan et al, 2006; Rezaee, 2004; Razai et al, 2004; Rezavi, 2007; Ghanbari et al, 1988; Nasrallah and Novirian, 2012; Yeganeh et al, 2011; Abbas et al., 2008; Nga, 2010) The purpose of this project is to analyse and compare the nutritional value of fresh, frozen and canned tuna fish
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