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Information Journal Paper

Title

ESSENTIAL MINERAL COMPONENTS IN THE MUSCLES OF THREE FISH SPICES FROM THE SOUTH CASPIAN SEA

Pages

  1-7

Abstract

 The concentrations of four major mineral elements (calcium, magnesium, potassium and sodium) in the MUSCLES of kutum (Rutilus frisii kutum), golden grey mullet (Liza aurata) and common carp (Cyprinus carpio) were measured. The study was carried out in two seasons (spring and autumn) and the FISH were obtained from four different FISHery stations (Chalous, Anzali, roudsar and Fereidounkenar) in the south Caspian Sea. The dry ash digest method followed by FLAME ATOMIC ABSORPTION spectroscopy was used to determine the concentration of minerals. Their values were expressed as milligram per kilogram dry matter. Calcium in golden grey mullet was the lowest (613.6 mg/kg) and potassium in kutum was the highest (11940.4 mg/kg) comparing among species. Calcium and sodium concentrations showed seasonal variation affected by FISH species (P<0.05). There were no significant differences in magnesium concentration in golden grey mullet and kutum in both seasons (P>0.05). However, magnesium concentration in common carp showed a significant variation between spring and autumn (P<0.05).Concentrations for magnesium and potassium were affected by sampling place in all three species.

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    APA: Copy

    TAJIK, H., PAJOHI ALAMOTI, M.R., ZEYNALI, F., & ASRI REZAEI, S.. (2013). ESSENTIAL MINERAL COMPONENTS IN THE MUSCLES OF THREE FISH SPICES FROM THE SOUTH CASPIAN SEA. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 9(37), 1-7. SID. https://sid.ir/paper/72506/en

    Vancouver: Copy

    TAJIK H., PAJOHI ALAMOTI M.R., ZEYNALI F., ASRI REZAEI S.. ESSENTIAL MINERAL COMPONENTS IN THE MUSCLES OF THREE FISH SPICES FROM THE SOUTH CASPIAN SEA. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2013;9(37):1-7. Available from: https://sid.ir/paper/72506/en

    IEEE: Copy

    H. TAJIK, M.R. PAJOHI ALAMOTI, F. ZEYNALI, and S. ASRI REZAEI, “ESSENTIAL MINERAL COMPONENTS IN THE MUSCLES OF THREE FISH SPICES FROM THE SOUTH CASPIAN SEA,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 9, no. 37, pp. 1–7, 2013, [Online]. Available: https://sid.ir/paper/72506/en

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