Mineral and proximate composition of some commercially important fish of the Arabian Gulf
Identifieur interne : 001308 ( Istex/Corpus ); précédent : 001307; suivant : 001309Mineral and proximate composition of some commercially important fish of the Arabian Gulf
Auteurs : M. Zamil El-Faer ; Tarik N. Rawdah ; Khudre M. Attar ; Mohammad ArabSource :
- Food Chemistry [ 0308-8146 ] ; 1992.
English descriptors
- KwdEn :
- Arabia, Arabian, Arabian gulf, Attar, Bream carangoides bajad, Carbohydrate, Carbohydrate content, Chemical composition, Cobia scomberomorus commerson, Crab, Crab lutjanus malabaricus, Deionized water, Edible portion, Edible portions, Finfish, Fish species, Fishery, Flathead locust lobster, Food chemistry, Fresh specimens, Higher concentrations, Important finfish, Important fish, Lipid, Lipid content, Lobster, Mineral constituents, Mohammad arab, Muffle furnace, Muscle tissues, Narrow range, Nitric acid, Nutrient minerals, Obtuse barracoda thenus orientalis, Prawn, Proximate analyses, Proximate composition, Rawdah, Room temperature, Rubberlip pomadasys argenteus, Saudi, Saudi arabia, Saudi fisheries company, Scientific names, Shellfish, Shellfish crab, Snapper penaeus semisculcatus, Spine foot sphyraena obtusata, Tiger prawn plectrohynchus gaterinus, Travally, Travally epinaphelus tauvina, Zamil tarik.
- Teeft :
- Arabia, Arabian, Arabian gulf, Attar, Bream carangoides bajad, Carbohydrate, Carbohydrate content, Chemical composition, Cobia scomberomorus commerson, Crab, Crab lutjanus malabaricus, Deionized water, Edible portion, Edible portions, Finfish, Fish species, Fishery, Flathead locust lobster, Food chemistry, Fresh specimens, Higher concentrations, Important finfish, Important fish, Lipid, Lipid content, Lobster, Mineral constituents, Mohammad arab, Muffle furnace, Muscle tissues, Narrow range, Nitric acid, Nutrient minerals, Obtuse barracoda thenus orientalis, Prawn, Proximate analyses, Proximate composition, Rawdah, Room temperature, Rubberlip pomadasys argenteus, Saudi, Saudi arabia, Saudi fisheries company, Scientific names, Shellfish, Shellfish crab, Snapper penaeus semisculcatus, Spine foot sphyraena obtusata, Tiger prawn plectrohynchus gaterinus, Travally, Travally epinaphelus tauvina, Zamil tarik.
Abstract
Abstract: The information available on the chemical composition of the fish being harvested from the Arabian Gulf is very limited. The levels of nine nutrient minerals and the proximate components of the raw (fresh) edible portions of some commercially important finfish and shellfish were determined. All the fish investigated were fairly high in protein (18–22%) while the lipid content was less than 3%. Small amounts of carbohydrates were detected only in shellfish. The moisture and ash content varied within a narrow range. The levels of minerals varied from one fish species to the other. In finfish the most abundant mineral was potassium followed by phosphorus with lower levels of sodium, magnesium and calcium. Similar trends were observed in shellfish except for sodium which was present in amounts comparable to that of potassium.
Url:
DOI: 10.1016/0308-8146(92)90016-U
Links to Exploration step
ISTEX:26EB27D5A34D812AB378C58F8A299C9C2ECA34CFLe document en format XML
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Zamil" last="El-Faer">M. Zamil El-Faer</name><affiliation><mods:affiliation>Department of Chemistry, King Fahd University of Petroleum and Minerals, Dhahran 31261, Saudi Arabia</mods:affiliation></affiliation></author><author><name sortKey="Rawdah, Tarik N" sort="Rawdah, Tarik N" uniqKey="Rawdah T" first="Tarik N." last="Rawdah">Tarik N. Rawdah</name><affiliation><mods:affiliation>Department of Chemistry, King Fahd University of Petroleum and Minerals, Dhahran 31261, Saudi Arabia</mods:affiliation></affiliation></author><author><name sortKey="Attar, Khudre M" sort="Attar, Khudre M" uniqKey="Attar K" first="Khudre M." last="Attar">Khudre M. Attar</name><affiliation><mods:affiliation>Department of Chemistry, King Fahd University of Petroleum and Minerals, Dhahran 31261, Saudi Arabia</mods:affiliation></affiliation></author><author><name sortKey="Arab, Mohammad" sort="Arab, Mohammad" uniqKey="Arab M" first="Mohammad" last="Arab">Mohammad Arab</name><affiliation><mods:affiliation>Department of Chemistry, King Fahd University of Petroleum and Minerals, Dhahran 31261, Saudi Arabia</mods:affiliation></affiliation></author></analytic><monogr></monogr><series><title level="j">Food Chemistry</title><title level="j" type="abbrev">FOCH</title><idno type="ISSN">0308-8146</idno><imprint><publisher>ELSEVIER</publisher><date type="published" when="1992">1992</date><biblScope unit="volume">45</biblScope><biblScope unit="issue">2</biblScope><biblScope unit="page" from="95">95</biblScope><biblScope unit="page" to="98">98</biblScope></imprint><idno type="ISSN">0308-8146</idno></series></biblStruct></sourceDesc><seriesStmt><idno type="ISSN">0308-8146</idno></seriesStmt></fileDesc><profileDesc><textClass><keywords scheme="KwdEn" xml:lang="en"><term>Arabia</term><term>Arabian</term><term>Arabian gulf</term><term>Attar</term><term>Bream carangoides bajad</term><term>Carbohydrate</term><term>Carbohydrate content</term><term>Chemical composition</term><term>Cobia scomberomorus commerson</term><term>Crab</term><term>Crab lutjanus malabaricus</term><term>Deionized water</term><term>Edible portion</term><term>Edible portions</term><term>Finfish</term><term>Fish species</term><term>Fishery</term><term>Flathead locust lobster</term><term>Food chemistry</term><term>Fresh specimens</term><term>Higher concentrations</term><term>Important finfish</term><term>Important fish</term><term>Lipid</term><term>Lipid content</term><term>Lobster</term><term>Mineral constituents</term><term>Mohammad arab</term><term>Muffle furnace</term><term>Muscle tissues</term><term>Narrow range</term><term>Nitric acid</term><term>Nutrient minerals</term><term>Obtuse barracoda thenus orientalis</term><term>Prawn</term><term>Proximate analyses</term><term>Proximate composition</term><term>Rawdah</term><term>Room temperature</term><term>Rubberlip pomadasys argenteus</term><term>Saudi</term><term>Saudi arabia</term><term>Saudi fisheries company</term><term>Scientific names</term><term>Shellfish</term><term>Shellfish crab</term><term>Snapper penaeus semisculcatus</term><term>Spine foot sphyraena obtusata</term><term>Tiger prawn plectrohynchus gaterinus</term><term>Travally</term><term>Travally epinaphelus tauvina</term><term>Zamil tarik</term></keywords><keywords scheme="Teeft" xml:lang="en"><term>Arabia</term><term>Arabian</term><term>Arabian gulf</term><term>Attar</term><term>Bream carangoides bajad</term><term>Carbohydrate</term><term>Carbohydrate content</term><term>Chemical composition</term><term>Cobia scomberomorus commerson</term><term>Crab</term><term>Crab lutjanus malabaricus</term><term>Deionized water</term><term>Edible portion</term><term>Edible portions</term><term>Finfish</term><term>Fish species</term><term>Fishery</term><term>Flathead locust lobster</term><term>Food chemistry</term><term>Fresh specimens</term><term>Higher concentrations</term><term>Important finfish</term><term>Important fish</term><term>Lipid</term><term>Lipid content</term><term>Lobster</term><term>Mineral constituents</term><term>Mohammad arab</term><term>Muffle furnace</term><term>Muscle tissues</term><term>Narrow range</term><term>Nitric acid</term><term>Nutrient minerals</term><term>Obtuse barracoda thenus orientalis</term><term>Prawn</term><term>Proximate analyses</term><term>Proximate composition</term><term>Rawdah</term><term>Room temperature</term><term>Rubberlip pomadasys argenteus</term><term>Saudi</term><term>Saudi arabia</term><term>Saudi fisheries company</term><term>Scientific names</term><term>Shellfish</term><term>Shellfish crab</term><term>Snapper penaeus semisculcatus</term><term>Spine foot sphyraena obtusata</term><term>Tiger prawn plectrohynchus gaterinus</term><term>Travally</term><term>Travally epinaphelus tauvina</term><term>Zamil tarik</term></keywords></textClass><langUsage><language ident="en">en</language></langUsage></profileDesc></teiHeader><front><div type="abstract" xml:lang="en">Abstract: The information available on the chemical composition of the fish being harvested from the Arabian Gulf is very limited. The levels of nine nutrient minerals and the proximate components of the raw (fresh) edible portions of some commercially important finfish and shellfish were determined. All the fish investigated were fairly high in protein (18–22%) while the lipid content was less than 3%. Small amounts of carbohydrates were detected only in shellfish. The moisture and ash content varied within a narrow range. The levels of minerals varied from one fish species to the other. In finfish the most abundant mineral was potassium followed by phosphorus with lower levels of sodium, magnesium and calcium. Similar trends were observed in shellfish except for sodium which was present in amounts comparable to that of potassium.</div></front></TEI><istex><corpusName>elsevier</corpusName><keywords><teeft><json:string>shellfish</json:string><json:string>finfish</json:string><json:string>lipid</json:string><json:string>crab</json:string><json:string>muscle tissues</json:string><json:string>travally</json:string><json:string>prawn</json:string><json:string>arabian gulf</json:string><json:string>saudi arabia</json:string><json:string>rawdah</json:string><json:string>fish species</json:string><json:string>proximate composition</json:string><json:string>attar</json:string><json:string>muffle furnace</json:string><json:string>flathead locust lobster</json:string><json:string>important fish</json:string><json:string>edible portion</json:string><json:string>zamil tarik</json:string><json:string>lobster</json:string><json:string>fishery</json:string><json:string>carbohydrate</json:string><json:string>arabia</json:string><json:string>arabian</json:string><json:string>food chemistry</json:string><json:string>saudi fisheries company</json:string><json:string>fresh specimens</json:string><json:string>important finfish</json:string><json:string>proximate analyses</json:string><json:string>mohammad arab</json:string><json:string>bream carangoides bajad</json:string><json:string>carbohydrate content</json:string><json:string>travally epinaphelus tauvina</json:string><json:string>chemical composition</json:string><json:string>crab lutjanus malabaricus</json:string><json:string>snapper penaeus semisculcatus</json:string><json:string>lipid content</json:string><json:string>tiger prawn plectrohynchus gaterinus</json:string><json:string>rubberlip pomadasys argenteus</json:string><json:string>cobia scomberomorus commerson</json:string><json:string>spine foot sphyraena obtusata</json:string><json:string>obtuse barracoda thenus orientalis</json:string><json:string>nutrient minerals</json:string><json:string>narrow range</json:string><json:string>edible portions</json:string><json:string>shellfish crab</json:string><json:string>scientific names</json:string><json:string>mineral constituents</json:string><json:string>deionized water</json:string><json:string>nitric acid</json:string><json:string>room temperature</json:string><json:string>higher concentrations</json:string><json:string>saudi</json:string></teeft></keywords><author><json:item><name>M.Zamil El-Faer</name><affiliations><json:string>Department of Chemistry, King Fahd University of Petroleum and Minerals, Dhahran 31261, Saudi Arabia</json:string></affiliations></json:item><json:item><name>Tarik N. Rawdah</name><affiliations><json:string>Department of Chemistry, King Fahd University of Petroleum and Minerals, Dhahran 31261, Saudi Arabia</json:string></affiliations></json:item><json:item><name>Khudre M. Attar</name><affiliations><json:string>Department of Chemistry, King Fahd University of Petroleum and Minerals, Dhahran 31261, Saudi Arabia</json:string></affiliations></json:item><json:item><name>Mohammad Arab</name><affiliations><json:string>Department of Chemistry, King Fahd University of Petroleum and Minerals, Dhahran 31261, Saudi Arabia</json:string></affiliations></json:item></author><arkIstex>ark:/67375/6H6-K51KMS01-X</arkIstex><language><json:string>eng</json:string></language><originalGenre><json:string>Full-length article</json:string></originalGenre><abstract>Abstract: The information available on the chemical composition of the fish being harvested from the Arabian Gulf is very limited. The levels of nine nutrient minerals and the proximate components of the raw (fresh) edible portions of some commercially important finfish and shellfish were determined. All the fish investigated were fairly high in protein (18–22%) while the lipid content was less than 3%. Small amounts of carbohydrates were detected only in shellfish. The moisture and ash content varied within a narrow range. The levels of minerals varied from one fish species to the other. In finfish the most abundant mineral was potassium followed by phosphorus with lower levels of sodium, magnesium and calcium. Similar trends were observed in shellfish except for sodium which was present in amounts comparable to that of potassium.</abstract><qualityIndicators><score>5.693</score><pdfWordCount>2109</pdfWordCount><pdfCharCount>12636</pdfCharCount><pdfVersion>1.2</pdfVersion><pdfPageCount>4</pdfPageCount><pdfPageSize>576 x 836 pts</pdfPageSize><refBibsNative>true</refBibsNative><abstractWordCount>132</abstractWordCount><abstractCharCount>843</abstractCharCount><keywordCount>0</keywordCount></qualityIndicators><title>Mineral and proximate composition of some commercially important fish of the Arabian Gulf</title><pii><json:string>0308-8146(92)90016-U</json:string></pii><genre><json:string>research-article</json:string></genre><serie><title>Handbook No. 8-15</title><language><json:string>unknown</json:string></language></serie><host><title>Food Chemistry</title><language><json:string>unknown</json:string></language><publicationDate>1992</publicationDate><issn><json:string>0308-8146</json:string></issn><pii><json:string>S0308-8146(00)X0128-8</json:string></pii><volume>45</volume><issue>2</issue><pages><first>95</first><last>98</last></pages><genre><json:string>journal</json:string></genre></host><namedEntities><unitex><date><json:string>1992</json:string><json:string>1990</json:string></date><geogName></geogName><orgName><json:string>National Institute of Science and Technology</json:string><json:string>Elsevier Science Publishers Ltd, England</json:string><json:string>Applied Research Laboratories ICP</json:string></orgName><orgName_funder></orgName_funder><orgName_provider></orgName_provider><persName><json:string>M. Attar</json:string><json:string>Mohammad Arab</json:string><json:string>I. Data</json:string><json:string>Tarik N. Rawdah</json:string></persName><placeName></placeName><ref_url></ref_url><ref_bibl><json:string>Dore, 1984</json:string><json:string>Wray, 1979</json:string><json:string>Kuronuma & Abe, 1986</json:string><json:string>Exter et al., 1975</json:string><json:string>Jones, 1941</json:string><json:string>Fischer and Bianchi (1984)</json:string><json:string>Christie, 1982</json:string><json:string>Sidwell et al., 1974</json:string><json:string>Kadidi et al., 1988</json:string><json:string>AOAC, 1984</json:string><json:string>USDA, 1987</json:string><json:string>Lambertsen, 1973</json:string><json:string>Das et al., 1976</json:string><json:string>Relyea, 1981</json:string></ref_bibl><bibl></bibl></unitex></namedEntities><ark><json:string>ark:/67375/6H6-K51KMS01-X</json:string></ark><categories><wos><json:string>1 - science</json:string><json:string>2 - nutrition & dietetics</json:string><json:string>2 - food science & technology</json:string><json:string>2 - chemistry, applied</json:string></wos><scienceMetrix><json:string>1 - 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The levels of nine nutrient minerals and the proximate components of the raw (fresh) edible portions of some commercially important finfish and shellfish were determined. All the fish investigated were fairly high in protein (18–22%) while the lipid content was less than 3%. Small amounts of carbohydrates were detected only in shellfish. The moisture and ash content varied within a narrow range. The levels of minerals varied from one fish species to the other. In finfish the most abundant mineral was potassium followed by phosphorus with lower levels of sodium, magnesium and calcium. Similar trends were observed in shellfish except for sodium which was present in amounts comparable to that of potassium.</p></abstract></profileDesc><revisionDesc><change when="1992">Published</change></revisionDesc></teiHeader></istex:fulltextTEI><json:item><extension>txt</extension><original>false</original><mimetype>text/plain</mimetype><uri>https://api.istex.fr/document/26EB27D5A34D812AB378C58F8A299C9C2ECA34CF/fulltext/txt</uri></json:item></fulltext><metadata><istex:metadataXml wicri:clean="Elsevier, elements deleted: tail"><istex:xmlDeclaration>version="1.0" encoding="utf-8"</istex:xmlDeclaration><istex:docType PUBLIC="-//ES//DTD journal article DTD version 4.5.2//EN//XML" URI="art452.dtd" name="istex:docType"></istex:docType><istex:document><converted-article version="4.5.2" docsubtype="fla"><item-info><jid>FOCH</jid><aid>9290016U</aid><ce:pii>0308-8146(92)90016-U</ce:pii><ce:doi>10.1016/0308-8146(92)90016-U</ce:doi><ce:copyright type="unknown" year="1992"></ce:copyright></item-info><head><ce:title>Mineral and proximate composition of some commercially important fish of the Arabian Gulf</ce:title><ce:author-group><ce:author><ce:given-name>M.Zamil</ce:given-name><ce:surname>El-Faer</ce:surname></ce:author><ce:author><ce:given-name>Tarik N.</ce:given-name><ce:surname>Rawdah</ce:surname></ce:author><ce:author><ce:given-name>Khudre M.</ce:given-name><ce:surname>Attar</ce:surname></ce:author><ce:author><ce:given-name>Mohammad</ce:given-name><ce:surname>Arab</ce:surname></ce:author><ce:affiliation><ce:textfn>Department of Chemistry, King Fahd University of Petroleum and Minerals, Dhahran 31261, Saudi Arabia</ce:textfn></ce:affiliation></ce:author-group><ce:date-received day="16" month="8" year="1991"></ce:date-received><ce:date-accepted day="7" month="10" year="1991"></ce:date-accepted><ce:abstract><ce:section-title>Abstract</ce:section-title><ce:abstract-sec><ce:simple-para>The information available on the chemical composition of the fish being harvested from the Arabian Gulf is very limited. The levels of nine nutrient minerals and the proximate components of the raw (fresh) edible portions of some commercially important finfish and shellfish were determined. All the fish investigated were fairly high in protein (18–22%) while the lipid content was less than 3%. Small amounts of carbohydrates were detected only in shellfish. The moisture and ash content varied within a narrow range. The levels of minerals varied from one fish species to the other. In finfish the most abundant mineral was potassium followed by phosphorus with lower levels of sodium, magnesium and calcium. Similar trends were observed in shellfish except for sodium which was present in amounts comparable to that of potassium.</ce:simple-para></ce:abstract-sec></ce:abstract></head></converted-article></istex:document></istex:metadataXml><mods version="3.6"><titleInfo><title>Mineral and proximate composition of some commercially important fish of the Arabian Gulf</title></titleInfo><titleInfo type="alternative" contentType="CDATA"><title>Mineral and proximate composition of some commercially important fish of the Arabian Gulf</title></titleInfo><name type="personal"><namePart type="given">M.Zamil</namePart><namePart type="family">El-Faer</namePart><affiliation>Department of Chemistry, King Fahd University of Petroleum and Minerals, Dhahran 31261, Saudi Arabia</affiliation><role><roleTerm type="text">author</roleTerm></role></name><name type="personal"><namePart type="given">Tarik N.</namePart><namePart type="family">Rawdah</namePart><affiliation>Department of Chemistry, King Fahd University of Petroleum and Minerals, Dhahran 31261, Saudi Arabia</affiliation><role><roleTerm type="text">author</roleTerm></role></name><name type="personal"><namePart type="given">Khudre M.</namePart><namePart type="family">Attar</namePart><affiliation>Department of Chemistry, King Fahd University of Petroleum and Minerals, Dhahran 31261, Saudi Arabia</affiliation><role><roleTerm type="text">author</roleTerm></role></name><name type="personal"><namePart type="given">Mohammad</namePart><namePart type="family">Arab</namePart><affiliation>Department of Chemistry, King Fahd University of Petroleum and Minerals, Dhahran 31261, Saudi Arabia</affiliation><role><roleTerm type="text">author</roleTerm></role></name><typeOfResource>text</typeOfResource><genre type="research-article" displayLabel="Full-length article" authority="ISTEX" authorityURI="https://content-type.data.istex.fr" valueURI="https://content-type.data.istex.fr/ark:/67375/XTP-1JC4F85T-7">research-article</genre><originInfo><publisher>ELSEVIER</publisher><dateIssued encoding="w3cdtf">1992</dateIssued><copyrightDate encoding="w3cdtf">1992</copyrightDate></originInfo><language><languageTerm type="code" authority="iso639-2b">eng</languageTerm><languageTerm type="code" authority="rfc3066">en</languageTerm></language><abstract lang="en">Abstract: The information available on the chemical composition of the fish being harvested from the Arabian Gulf is very limited. The levels of nine nutrient minerals and the proximate components of the raw (fresh) edible portions of some commercially important finfish and shellfish were determined. All the fish investigated were fairly high in protein (18–22%) while the lipid content was less than 3%. Small amounts of carbohydrates were detected only in shellfish. The moisture and ash content varied within a narrow range. The levels of minerals varied from one fish species to the other. In finfish the most abundant mineral was potassium followed by phosphorus with lower levels of sodium, magnesium and calcium. Similar trends were observed in shellfish except for sodium which was present in amounts comparable to that of potassium.</abstract><relatedItem type="host"><titleInfo><title>Food Chemistry</title></titleInfo><titleInfo type="abbreviated"><title>FOCH</title></titleInfo><genre type="journal" authority="ISTEX" authorityURI="https://publication-type.data.istex.fr" valueURI="https://publication-type.data.istex.fr/ark:/67375/JMC-0GLKJH51-B">journal</genre><originInfo><publisher>ELSEVIER</publisher><dateIssued encoding="w3cdtf">1992</dateIssued></originInfo><identifier type="ISSN">0308-8146</identifier><identifier type="PII">S0308-8146(00)X0128-8</identifier><part><date>1992</date><detail type="volume"><number>45</number><caption>vol.</caption></detail><detail type="issue"><number>2</number><caption>no.</caption></detail><extent unit="issue-pages"><start>79</start><end>161</end></extent><extent unit="pages"><start>95</start><end>98</end></extent></part></relatedItem><identifier type="istex">26EB27D5A34D812AB378C58F8A299C9C2ECA34CF</identifier><identifier type="ark">ark:/67375/6H6-K51KMS01-X</identifier><identifier type="DOI">10.1016/0308-8146(92)90016-U</identifier><identifier type="PII">0308-8146(92)90016-U</identifier><recordInfo><recordContentSource authority="ISTEX" authorityURI="https://loaded-corpus.data.istex.fr" valueURI="https://loaded-corpus.data.istex.fr/ark:/67375/XBH-HKKZVM7B-M">elsevier</recordContentSource></recordInfo></mods><json:item><extension>json</extension><original>false</original><mimetype>application/json</mimetype><uri>https://api.istex.fr/document/26EB27D5A34D812AB378C58F8A299C9C2ECA34CF/metadata/json</uri></json:item></metadata></istex></record>Pour manipuler ce document sous Unix (Dilib)
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