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Yields, Proximate Composition and Mineral Content of Finfish and Shellfish
Author(s) -
ANTHONY JANE E.,
HADGIS PAULINE N.,
MILAM RHONDA S.,
HERZFELD GUDRUN A.,
TAPER L. JANETTE,
RITCHEY S. J.
Publication year - 1983
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1983.tb14867.x
Subject(s) - shellfish , potassium , chemistry , proximate , composition (language) , phosphorus , magnesium , zinc , calcium , manganese , sodium , flesh , environmental chemistry , fishery , food science , biology , aquatic animal , fish <actinopterygii> , linguistics , philosophy , organic chemistry
Yields of edible flesh, proximate composition, and mineral content were determined in two samplings of six finfish and four shellfish from the Chesapeake Bay region. Although there was considerable variation, most species have high protein (above 20%), low fat (less than 5%) and are relatively good sources of macrominerals, including calcium, phosphorus, magnesium and potassium. The ratio of sodium to potassium ranged from 1:4 to 1:15. These species, particularly the shellfish, are excellent sources of the trace elements, including copper, iron, zinc and manganese. Minerals are very high in certain shellfish.