Aberoumand Ali
Department of Fisheries, Natural Resources College, Behbahan Khatam Alanbia University of Technology, Behbahan, Iran.
Pak J Biol Sci. 2012 Oct 1;15(19):951-3. doi: 10.3923/pjbs.2012.951.953.
Processing made fish less susceptible to spoilage. Fish are rich in protein content but the protein content is reduced with processing gave a better result when long-time preservation was carried out. Aim of this study was comparison of proximate analysis of some fresh and processed seafoods. Raw materials and processed seafoods (canned mackerel tuna, frozen Sea-Bream and Pressed caviar) were obtained from different firms and analyzed. Analysis carried out according AOAC methods. Moisture, protein and fat values of tuna fish were estimated to be 51, 23.9 and 21.4%, respectively. In this study, moisture content of pressed caviar was 36%, protein content was 34.4% and fat content was 16.7%, carbohydrate and energy values were 4.9% and 316 kcal/100 g, respectively. Pressed and smoked seafoods contained lower amount of moisture but higher amounts of the other components than raw materials (p < 0.05). Canned mackerel tuna, frozen sea bream and pressed caviar also contained higher amounts of fat, carbohydrate and energy, respectively (p < 0.05) than raw material. Except canning with water, all processing technologies decreased the moisture content but increased energy values (p < 0.05) of the fish. It is concluded that processed seafoods are rich in chemical components and very nutritive. Canned tuna with salted water may be advised for low-calorie diets. Caviar pressed was one the best sea foods that was produced in Iran. Since fishes are consumed as a major protein source in food, it is very important that the protein content should not be compromised during table preparation.
加工使鱼类更不易腐败。鱼类富含蛋白质，但加工会使蛋白质含量降低，不过在进行长期保存时却能得到更好的效果。本研究的目的是比较一些新鲜和加工海产品的近似分析。从不同公司获取原材料和加工海产品（罐装鲭鱼、冷冻海鲷和压制鱼子酱）并进行分析。分析按照美国官方分析化学师协会（AOAC）的方法进行。金枪鱼的水分、蛋白质和脂肪含量估计分别为51%、23.9%和21.4%。在本研究中，压制鱼子酱的水分含量为36%，蛋白质含量为34.4%，脂肪含量为16.7%，碳水化合物和能量值分别为4.9%和316千卡/100克。与原材料相比，压制和烟熏海产品的水分含量较低，但其他成分含量较高（p<0.05）。罐装鲭鱼、冷冻海鲷和压制鱼子酱的脂肪、碳水化合物和能量含量也分别比原材料高（p<0.05）。除了用水罐装外，所有加工技术都降低了鱼类的水分含量，但提高了能量值（p<0.05）。结论是加工海产品富含化学成分且营养丰富。对于低热量饮食，建议食用加盐水的罐装金枪鱼。压制鱼子酱是伊朗生产的最佳海产品之一。由于鱼类是食物中主要的蛋白质来源，在烹饪过程中不降低蛋白质含量非常重要。
