Fatty acid concentration, proximate composition, and mineral composition in fishbone flour of Nile Tilapia Concentración de ácidos grasos, composición centesimal y composición mineral en harina del espinazo de Tilapia del Nilo

Fatty acid concentration, proximate composition, and mineral composition in fishbone flour of Nile Tilapia Concentración de ácidos grasos, composición centesimal y composición mineral en harina del espinazo de Tilapia del Nilo

Nile tilapia (Oreochormis niloticus) fishbone is a fish part with unknown composition. After elaboration of flour fishbone of tilapia it was analysede. The results in100g of flour were: moisture (14.2%), protein (40.8%), total lipids (25.3%), and ash (18.3%), and mineral (in 100g) was 2715.9mg (calc...

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Bibliographic Details
Main Authors: Maria Eugênia Petenuci, Flávia Braidoti Stevanato, Jeane Eliete Laguila Visentainer, Makoto Matsushita, Edivaldo Egea Garcia, Nilson Evelázio de Souza, Jesui Vergilio Visentainer
Format: Article
Language:English
Published: Sociedad Latinoamericana de Nutrición 2008-03-01
Series:Archivos Latinoamericanos de Nutrición
Subjects:
Ácidos grasos
composición centesimal
minerales
pescado
harina
tilápia del Nilo
espinazo
Fatty acid
proximate analysis
minerals
fish
flour
Nile tilapia
fishbone
Online Access:http://wwww.scielo.org.ve/scielo.php?script=sci_arttext&pid=S0004-06222008000100012

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