Effect of processing methods on nutritional and physico-chemical composition of fish: a review

By Bereket Abraha, H. Admassu, A. Mahmud, Negasi Tsighe, X. Shui, Yang Fang. MOJ Food Processing & Technology, 2018

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Fish and fish products are important commercial in Eritrea, with a catch volume (maximum sustainable yield) over 80,000 tons per year and small pelagic has been estimated around 50,000metric tons per year (Food and Agriculture Organization (FAO).1 Fishes are wellknown for their various nutritional compositions, approximately contains 70-84 % water, 15-24 % protein, 0.1-22% fat and 1-2%, minerals, 0.5% calcium, 0.25% phosphorus and 0.1% vitamins A, D, B and C. They have been widely used as one of the most important sources of animal protein and other nutrients for the human health all over the world.2‒6 Eating fish can help consumers to prevent from various diseases such as blood pressure, coronary heart disease, cancer, inflammatory disease and maintaining health, since fish can provide omega-3 highly unsaturated fatty acids (HUFA), eicosapentaenoic (EPA), docosahexaenoic (DHA) acids, and amino acids. Poly unsaturated fats are in a liquid form which flows freely in the blood vessel and this character makes it unique form than other types fat or oils.6‒8

Subfields: Aquatic Science, Food Science, Molecular Biology

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