Comparison of nutritional and microbial quality of edible marine fish Sardinella Longiceps collected from landing center and market

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Author: 
Merline, X., Dr. Chitra, G. and Dr. Dhanalakshmi, B.
Abstract: 

Nutritional quality of a food is very important. The nutritional importance of seafood has increased substantially because of beneficial effects of eating seafood fats and oils. The present study deals with nutritional and microbial quality of edible marine fish Sardinella longiceps. The proximate composition of protein, carbohydrate and lipid content were analysed. The results of proximate analysis showed that landing center sample had higher protein content (22.50%) and carbohydrate content (3.02%) then the market samples. However market sample showed the higher lipid content (1.96%). From the results the market sample had higher pH, moisture and salt content (7.34%, 75.20% and 0.80%) respectively. Landing center sample showed the lowest total bacterial count of 1.0×105 cfu/g, which is below the permissible limit of 7×105 cfu/g and market sample showed the highest total bacterial count of 76×105 cfu/g.

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