The present study was conducted to compare the nutrients between Pampus argenteus and
Hilsa ilisha. The nutrient contents of P. argenteus were higher than H. ilisha in the raw …

The chemical composition of each fish varies depending on the type of fish, between
individuals in the species, and between the body parts of an individual fish. This difference …

Fish are rich sources of protein commonly consumed as an alternative source of protein due
to higher cost of other animal proteins. This study was based on the comparison of protein …

Fish are rich sources of protein and are commonly consumed. This study is based on the
comparison of contents of macro nutrients of carp, preserved with the combination of salt …

Antioxidants are added to fresh and processed meat to prevent lipid oxidation, retard
development of off-flavors, and improve color stability. In the food industry, they can be …

INVESTIGATION OF AMINO ACID MODIFICATIONS DERIVED FROM LIPID OXIDATION IN
FOODS A THESIS SUBMITTED TO THE GRADUATE SCHOOL OF NAT Page 1 INVESTIGATION …

The amino acid is a constituent of proteins that bind together to form peptide bonds. The
number of amino acids after cooking will affect the nature and chemical content of the …

Modifications in proximate composition, fatty acids, chemical quality, as well as changes in
organoleptic traits, were studied in raw Nile tilapia fillets (Oreochromis niloticus), panfried …

The aim of the study was to evaluate and formulate the ingredients of tuna tumpi products,
indigenous traditional foods from South and West Sulawesi of Indonesia. This study has …

Fish contains high quality of protein with essential amino acids which is important for growth
and development and thus are commonly consumed. This study aims to compare the …