Proximate composition of New Zealand Marine Finfish and Shellfish
The levels of protein, oil, moisture and ash (proximate composition) in the head, viscera, frame, skin and fillet of 62 New Zealand marine finfish species and 16 shellfish are given, together with catch data. In addition, the body measurement, the calculated proximate composition of the whole finfish and squid, the soluble carbohydrate content of the shellfish and crustacea, and the energy values of the edible part of all species discussed are presented. The formulae for the statistical rel ationship between the moisture and oil contents based on studies of the flesh of 3 mackerel and 3 tuna species are given.
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| Main Author: | |
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| Format: | Book (stand-alone) biblioteca |
| Language: | English |
| Published: |
1988
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| Online Access: | https://fao-prod.atmire.com/handle/20.500.14283/AE581E http://www.fao.org/3/a-ae581e.htm |
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