3) - RESULTS AND DISCUSSION
3.1. Proximate chemical: -
Proximate chemical composition: - 3.1.1.
The proximate compositions of sea bass are shown in Table1. The results obtained from this study indicated that the moisture contents in the sea bass fillets (g/100g fish muscle) 77.30 ±.53%, protein, 18.85±.34%, Total lipid, 2.50 ±.29 % and ash 1.51±.61%. Similar to the data obtained by Alasalvar et al., (2002) and O zogul et al., (2005). Approximate chemical composition values for sea bass from Greece were reported by Alasalvar et al., (2002): 72.2% moisture, 20.7% protein, 5.2% total Lipid and 1.5% ash. Grigorakis et al., (2005) reported that, sea bass in Greece also74.4 – 75.2–% moisture, 18.6– 20.3% protein, 3.9 – 4.5% fat and 1.3–1.6%, ash for samples, respectively. Alasalvar et al., (2002) reported that protein content in fish muscle differed depending on the season. g/100 g fish muscle Chemical constituents
77.30 ± 0.53 Moisture
18.85 ± 0.34 Crude protein
2.50 ± 0.29 Total lipid
1.51 ± 0.61 Ash
Table (1): Proximate chemical composition of sea bass fillets (on wet bases).
Values are mean ± standard error from triplicate determinations.
They also reported that there is an inverse relationship between moisture and …show more content…
Results showed that the basic amino acids for sea bass fillets were glutamic acid, aspartic acid and lysine. The amount of methionine, tyrosine and histidine were lower than the other amino acids. Similar to the data obtained by Ozden and Erkan (2008). Fish are quite rich in lysine (Ozden and Erkan, 2008) and other reported that the main amino acids in sea bass were aspartic acid, glutamic acid and lysine also, The changes in amino acid contents in fish muscle were affected by spawning period and feeding physiology of fish, and some part of protein was used by fish for spawning, resulting in an increase the level of protein in fish eggs (Ozyurt and Polat, 2006, Ozden and Erkan,
3.1. Proximate chemical: -
Proximate chemical composition: - 3.1.1.
The proximate compositions of sea bass are shown in Table1. The results obtained from this study indicated that the moisture contents in the sea bass fillets (g/100g fish muscle) 77.30 ±.53%, protein, 18.85±.34%, Total lipid, 2.50 ±.29 % and ash 1.51±.61%. Similar to the data obtained by Alasalvar et al., (2002) and O zogul et al., (2005). Approximate chemical composition values for sea bass from Greece were reported by Alasalvar et al., (2002): 72.2% moisture, 20.7% protein, 5.2% total Lipid and 1.5% ash. Grigorakis et al., (2005) reported that, sea bass in Greece also74.4 – 75.2–% moisture, 18.6– 20.3% protein, 3.9 – 4.5% fat and 1.3–1.6%, ash for samples, respectively. Alasalvar et al., (2002) reported that protein content in fish muscle differed depending on the season. g/100 g fish muscle Chemical constituents
77.30 ± 0.53 Moisture
18.85 ± 0.34 Crude protein
2.50 ± 0.29 Total lipid
1.51 ± 0.61 Ash
Table (1): Proximate chemical composition of sea bass fillets (on wet bases).
Values are mean ± standard error from triplicate determinations.
They also reported that there is an inverse relationship between moisture and …show more content…
Results showed that the basic amino acids for sea bass fillets were glutamic acid, aspartic acid and lysine. The amount of methionine, tyrosine and histidine were lower than the other amino acids. Similar to the data obtained by Ozden and Erkan (2008). Fish are quite rich in lysine (Ozden and Erkan, 2008) and other reported that the main amino acids in sea bass were aspartic acid, glutamic acid and lysine also, The changes in amino acid contents in fish muscle were affected by spawning period and feeding physiology of fish, and some part of protein was used by fish for spawning, resulting in an increase the level of protein in fish eggs (Ozyurt and Polat, 2006, Ozden and Erkan,