Proximate and fatty acid composition of 40 southeastern U.S. finfish species
This report describes the proximate compositions (protein, moisture, fat, and ash) and major fatty acid profiles for raw and cooked samples of 40 southeastern finfish species. All samples (fillets) were cooked by a standard procedure in laminated plastic bags to an internal temperature of 70'C (lS8'F). Both summarized compositional data, with means and ranges for each species, and individual sample data including harvest dates and average lengths and weights are presented. When compared with raw samples, cooked samples exhibited an increase in protein contentwith an accompanying decrease in moisture content. Fat content either remained approximately the same or increased due to moisture loss during cooking. Our results are discussed in reference to compositional data previouslypublished by others on some of the same species. Although additional data are needed to adequately describe the seasonal and geographic variations in the chemical compositions of many of these fish species, the results presented here should be useful to nutritionists, seafood marketers, and consumers.(PDF file contains 28 pages.)
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Language: | English |
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NOAA/National Marine Fisheries Service
1987
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Subjects: | Fisheries, Biology, Chemistry, |
Online Access: | http://hdl.handle.net/1834/20556 |
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dig-aquadocs-1834-205562021-06-28T01:51:06Z Proximate and fatty acid composition of 40 southeastern U.S. finfish species Gooch, Janet A. Hale, Malcolm B. Brown, Jr., A. Bonnet, James C. Brand, Cheryl G. Regier, Lloyd W. Fisheries Biology Chemistry This report describes the proximate compositions (protein, moisture, fat, and ash) and major fatty acid profiles for raw and cooked samples of 40 southeastern finfish species. All samples (fillets) were cooked by a standard procedure in laminated plastic bags to an internal temperature of 70'C (lS8'F). Both summarized compositional data, with means and ranges for each species, and individual sample data including harvest dates and average lengths and weights are presented. When compared with raw samples, cooked samples exhibited an increase in protein contentwith an accompanying decrease in moisture content. Fat content either remained approximately the same or increased due to moisture loss during cooking. Our results are discussed in reference to compositional data previouslypublished by others on some of the same species. Although additional data are needed to adequately describe the seasonal and geographic variations in the chemical compositions of many of these fish species, the results presented here should be useful to nutritionists, seafood marketers, and consumers.(PDF file contains 28 pages.) 2021-06-24T15:41:27Z 2021-06-24T15:41:27Z 1987 monograph http://hdl.handle.net/1834/20556 en NOAA Technical Report NMFS http://spo.nwr.noaa.gov/tr54.pdf application/pdf application/pdf NOAA/National Marine Fisheries Service http://aquaticcommons.org/id/eprint/2768 403 2011-09-29 18:26:43 2768 United States National Marine Fisheries Service |
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Fisheries Biology Chemistry Fisheries Biology Chemistry Gooch, Janet A. Hale, Malcolm B. Brown, Jr., A. Bonnet, James C. Brand, Cheryl G. Regier, Lloyd W. Proximate and fatty acid composition of 40 southeastern U.S. finfish species |
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This report describes the proximate compositions (protein, moisture, fat, and ash) and major fatty acid profiles for raw and cooked samples of 40 southeastern finfish species. All samples (fillets) were cooked by a standard procedure in laminated plastic bags to an internal temperature of 70'C (lS8'F). Both summarized compositional data, with means and ranges for each species, and individual sample data including harvest dates and average lengths and weights are presented. When compared with raw samples, cooked samples exhibited an increase in protein contentwith an accompanying decrease in moisture content. Fat content either remained approximately the same or increased due to moisture loss during cooking. Our results are discussed in reference to compositional data previouslypublished by others on some of the same species. Although additional data are needed to adequately describe the seasonal and geographic variations in the chemical compositions of many of these fish species, the results presented here should be useful to nutritionists, seafood marketers, and consumers.(PDF file contains 28 pages.) |
format |
monograph |
topic_facet |
Fisheries Biology Chemistry |
author |
Gooch, Janet A. Hale, Malcolm B. Brown, Jr., A. Bonnet, James C. Brand, Cheryl G. Regier, Lloyd W. |
author_facet |
Gooch, Janet A. Hale, Malcolm B. Brown, Jr., A. Bonnet, James C. Brand, Cheryl G. Regier, Lloyd W. |
author_sort |
Gooch, Janet A. |
title |
Proximate and fatty acid composition of 40 southeastern U.S.
finfish species |
title_short |
Proximate and fatty acid composition of 40 southeastern U.S.
finfish species |
title_full |
Proximate and fatty acid composition of 40 southeastern U.S.
finfish species |
title_fullStr |
Proximate and fatty acid composition of 40 southeastern U.S.
finfish species |
title_full_unstemmed |
Proximate and fatty acid composition of 40 southeastern U.S.
finfish species |
title_sort |
proximate and fatty acid composition of 40 southeastern u.s.
finfish species |
publisher |
NOAA/National Marine Fisheries Service |
publishDate |
1987 |
url |
http://hdl.handle.net/1834/20556 |
work_keys_str_mv |
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_version_ |
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