EVALUATION OF PRODUCTION EFFICIENCY, BY-PRODUCTS, AND THEIR NUTRITIONAL VALUE DURING THE PROCESSING OF RAINBOW TROUT

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ABDOLLAHI MEHDI; REZAEI MASOUD; JAFARI ELIKA; GHAFARI ELNAZ; SOLTANKARIMI SAHEL

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Journal: JOURNAL OF FISHERIES SCIENCE AND TECHNOLOGY (JFST) Year:2014 | Volume:2 | Issue:4 Page(s): 23-34

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Title

EVALUATION OF PRODUCTION EFFICIENCY, BY-PRODUCTS, AND THEIR NUTRITIONAL VALUE DURING THE PROCESSING OF RAINBOW TROUT

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Keywords

RAINBOW TROUTQ2

PRODUCTION EFFICIENCYQ2

BY-PRODUCTSQ2

NUTRITIONAL VALUEQ2

Abstract

Processing efficiency of RAINBOW TROUT, amounts of BY-PRODUCTS and their NUTRITIONAL VALUE as well as some correlations between whole fish weight and products yield were evaluated. Results showed that efficiency decreased up to 87.56 ± 3.43% for gutted fish and it reached up to 56.69 ±3.26% and 45.36 ± 2.37% for skined on and skinless fillets, respectively. The highest amounts of by-product were related to head and viscera which were 15.52 ± 2.00% and 12.62 ± 2.61% of body weight, respectively. A significant negative correlation was found between fish weight and head weight percentage (P<0.01). Also, the yield of headed and gutted product increased significantly by increase in fish weight (P<0.01). Among BY-PRODUCTS, viscera and head were the richest sources of fat (17.4 and 13.0% of wet weight) and skin contained the highest amount of protein (24.1% of wet weight). Moreover, a significant presence of the most important and health benficial omega -3 fatty acids was detected in both head and viscera. Viscera and bone were also found as rich source of iron mineral.

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APA: Copy

ABDOLLAHI, MEHDI, REZAEI, MASOUD, JAFARI, ELIKA, GHAFARI, ELNAZ, & SOLTANKARIMI, SAHEL. (2014). EVALUATION OF PRODUCTION EFFICIENCY, BY-PRODUCTS, AND THEIR NUTRITIONAL VALUE DURING THE PROCESSING OF RAINBOW TROUT. JOURNAL OF FISHERIES SCIENCE AND TECHNOLOGY (JFST), 2(4), 23-34. SID. https://sid.ir/paper/246856/en

Vancouver: Copy

ABDOLLAHI MEHDI, REZAEI MASOUD, JAFARI ELIKA, GHAFARI ELNAZ, SOLTANKARIMI SAHEL. EVALUATION OF PRODUCTION EFFICIENCY, BY-PRODUCTS, AND THEIR NUTRITIONAL VALUE DURING THE PROCESSING OF RAINBOW TROUT. JOURNAL OF FISHERIES SCIENCE AND TECHNOLOGY (JFST)[Internet]. 2014;2(4):23-34. Available from: https://sid.ir/paper/246856/en

IEEE: Copy

MEHDI ABDOLLAHI, MASOUD REZAEI, ELIKA JAFARI, ELNAZ GHAFARI, and SAHEL SOLTANKARIMI, “EVALUATION OF PRODUCTION EFFICIENCY, BY-PRODUCTS, AND THEIR NUTRITIONAL VALUE DURING THE PROCESSING OF RAINBOW TROUT,” JOURNAL OF FISHERIES SCIENCE AND TECHNOLOGY (JFST), vol. 2, no. 4, pp. 23–34, 2014, [Online]. Available: https://sid.ir/paper/246856/en

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