Biology Reference
In-Depth Information
Table 10.5
Proximate composition of by-products resulting from the processing of different fi nfi sh and shell fi sh species
Fish
Moisture*
Protein*
Fat*
Ash*
Carotenoid**
Chitin
Source
Herring
68.6
11.7
16.2
2.9
-
-
Aidos et al., 2001
Hake
77.5
16.5
2.0
3.5
-
-
Batista, 1999
Monk fi sh
80.8
14.5
0.7
3.7
-
-
Pollock Viscera
63.5
15.2
19.1
1.6
-
-
Bechtel, 2003
Pollock frames
80.9
16.3
0.9
3.4
-
-
Pollock heads
79.9
15.2
1.2
4.6
-
-
Pollock skin
78.2
25.0
0.4
0.7
-
-
Tuna fi ns
37.2
24.4
0.4
40.0
-
-
Aewsiri et al., 2008
Tuna viscera
79.2
16.0
1.6
3.6
-
-
Cha and Cadwallader, 1998
Cod by pdts.
#
70.5
16.1
9.6
3.6
-
-
Dauksas et al., 2005
Salmon-head
66.0
11.3
16.7
6.0
-
-
Ramirez, 2007
Salmon-BB
64.3
14.1
15.2
6.4
-
-
Catla viscera
76.3
8.5
12.5
2.5
-
-
Bhaskar et al., 2008
VW-FW carps
58.9
11.9
27.8
2.5
-
-
Ganesan et al., 2009
Squid by pdts.
81.2
14.1
2.9
1.8
-
-
Lian et al., 2005
Shrimp—
Crangon crangon
71.1
40.6
10.0
27.5
-
17.8
Synowiecki and Al-Khateeb, 2003
Shrimp A—Head
77.2
8.6
8.1
4.0
185.3
3.3
Sachindra et al., 2006b
Shrimp A—Carapace
79.8
7.9
3.0
4.9
117.4
4.4
Prawn—Head
72.6
19.3
0.9
7.1
-
-
Balogun and Akegbejo-Samsons,
1992
