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Ocean Pout (Macrozoarces americanus): Nutrient Analysis and Utilization
Author(s) -
JHAVERI SUDIP N.,
KARAKOLTSIDIS PAVLOS A.,
SHENOUDA SOLIMAN Y. K.,
CONSTANTINIDES SPIROS M.
Publication year - 1985
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.1365-2621.1985.tb13781.x
Subject(s) - flesh , food science , chemistry , casein , fatty acid , nutrient , sodium , biochemistry , organic chemistry
Ocean pout (Macrozoarces americanus), an underutilized marine species, was subjected to nutrient analysis, frozen storage stability studies and minced fish flesh evaluation. The nutritional quality of protein was higher than the reference casein, based on the protein efficiency ratio. A 3:1 ratio of unsaturated to saturated fatty acids was observed, making the product susceptible to rapid rancidity development. Mineral composition was low in calcium, magnesium and manganese but high in sodium and zinc, in comparison to other species. A decrease in water‐holding capacity and an increase in free fatty acid and thaw drip volume of frozen fillets was observed. Mechanically deboned meat was acceptable by sensory evaluation, after 4 wk of frozen storage at –15°C. The effect of washing minced flesh was observed in the semi‐fried product.