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Aberoumand A.,Behbahan Katam Alanbia University of Technology
Indian Journal of Animal Research | Year: 2013

The proximate composition (crude protein, lipid and ash) and energy of fish species (Euthynnus affinis and Orcynopsis unicolor) from the Persian Gulf were compared. The lipid content of fresh O. unicolor was found to be significantly higher than that in E. affinis (P< 0.05). Energy content depends on the fat content. In this regard, after 6 months of storage, canned O. unicolor fish had high fat content and thus showed high energy values (376. 58 kcal kg-1), while one month canned E. affinis with lower fat content (15.2 g kg-1) exhibited lower energy values (276.4 kcal kg-1). Both fish species are good sources of EPA and DHA. It can be concluded that freshwater mussels; E. affinis and O. unicolor are suitable as healthy food choice. For E. affinis and O. unicolor, the nutritional values were the highest after four and six months of storage respectively (293.4 and 376.58 kcal kg-1). Source


Aberoumand A.,Behbahan Katam Alanbia University of Technology
Food Science and Technology | Year: 2014

The effects of boiling, frying, and roasting methods on nutrients and properties some of marine fishes were studies. AOAC official methods were used for the analyses of the samples. Frying reduced the protein content of Nemipterus japonicas, while roasting reduced the protein content of Carangoides malabaricus and Saurida undosquamis. Fresh and fried C. malabaricus had 71.2% and 57.05% protein content, respectively, while N. japonicas had 57.39% and 47.51%, respectively. The highest oil content in C.malabaricus was 16.80%, followed by N.japonicus 12.80%; while the lowest oil content in S.undosquamis was 5.88%. N.japonicusis protein content reduced with frying. Some cooking methods used in the processing can have an effect on of fish nutrient composition. The texture of fried and boiled fish fillets significantly differ from that of the roasted fillets (p<0.05). Source


Aberoumand A.,Behbahan Katam Alanbia University of Technology
International Food Research Journal | Year: 2014

The effects of different cooking methods (boiling, frying and roasting) on proximate composition of the fish Carangoides malabaricus were investigated. The mean content of moisture, protein, fat and ash of raw fish was found to be 57.97 ± 2.39, 31.49 ± 2.89, 16.8 ± 0.45 and 8.04 ± 0.12% respectively. The changes in the amount of protein were found to be significantly higher in frying and boiling fish. The changes in the amount of fat were found to be significantly higher in frying and boiling fish. The ash content decreased significantly in all cooking methods. In the present study, the boiling method of cooking is found to be the best for healthy eating. © 2008 IFRJ, Faculty of Food Science & Technology, UPM. Source


Aberoumand A.,Behbahan Katam Alanbia University of Technology | Karimi reza abad M.,Behbahan Katam Alanbia University of Technology
International Food Research Journal | Year: 2015

The process selection for fish drying by fish processer depend on the fish species and consumer demand. Three fish species such as Govazym stranded tail, Hamoor and Zeminkan were purchased from market fish Behbahan. Govazim stranded tail, Hamoor and Zeminkan hold in 70°C oven for 24 h until completely dried. Fish drying carried out in the sun by placing it on a tray with a traditional outdoor sunlight at temperatures up to 37°C for 3 days. International standard AOAC methods were used for nutrients analysis of dried fish samples, Protein content of Hamoor in the oven method (%85.66 ±0.26) was higher than in others. The highest fat content (%5.56+0.04) in the sun method found for Hamoor and the lowest content (%3.22+0.12) is also in solar dry found for Govazym. The results showed that sun method creates a relative stability of the compounds. The oven drying method had a good effect on decreasing drying time. It is recommended that the fish drying with electric oven method is more suitable for feeding health nutrition and good shelf life. Source

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