A REVIEW: NUTRITION, FOOD SAFETY, PROCESS AND WASTE OF FISH
Journal Title: Annals. Food Science and Technology - Year 2016, Vol 17, Issue 1
Abstract
Balanced and sufficient nutrition must be essential in the human health; Evaluation of fish products contain processed fish products apart from fresh or natural consumption of fish and its waste and by-products. Food safety is the great issue of the food consumption that means providing food production without becoming any risk and hazard to human health from field or source of food until reaching consumer fork. Biochemical composition of fish especially polyunsaturated fatty acids (PUFAs); eicosapentaenoic acid (EPA), and docosahexaenoic acid (DHA)have beneficial effects for cardiovascular systems and preventing atherosclerosis and thrombosis, good effect to mental health, effect lower blood pressure (systolic and diastolic) with hypertension, rheumatoid arthritis (RA). Food safety also comprises environment factors. It is well known that fish has a rich biochemical composition or high nutritive value. Balanced nutrition to be able to get all of nutrients, particularly essential nutrients such as essential amino acids, essential fatty acids, minerals, vitamins that cannot be synthesized food compounds in the human body. Sufficient nutrition is providing intake of daily energy requirement. On the other hand, evaluation of waste or by products processed fish is the important from point of both health and economy that including environment. Water pollution is the great threatened to food safety. In this review, mentioned topics will be explained in detail.
Authors and Affiliations
Necla Çağlarırmak
Keywords
Related Articles
- EP ID EP204173
- DOI -
- Views 103
- Downloads 0
INFLUENCE OF DRYING METHODS ON PHYSICO-CHEMICAL, CHEMICAL AND PASTING PROPERTIES OF CHIPS OF DIFFERENT CASSAVA VARIETIES
Cassava (Manihot esculenta Crantz), one of the major carbohydrate sources in developing countries is highly perishable and needs to be processed promptly. Processing it into chips will make it available for further proce...
PREPARATION OF SHELF STABLE READY TO SERVE (RTS) BEVERAGE BASED ON TENDER COCONUT (Cocos nucifera L.)
Tender coconut is commercially underutilized tree nut for beverage production. This research was conducted to find out the best formulation for preparation of RTS tender coconut beverage and to evaluate its composition a...
FRONT FACE FLUORESCENCE SPECTROSCOPY AS A TOOL FOR COMPARISON OF AROMATIC AMINO ACIDS, NUCLEIC ACIDS, VITAMIN A AND FMRP CONTAINING IN DIFFERENT EGG TYPES
The objective of this study is to compare amino acids and nucleic acids, food Maillard reaction products and vitamin A containing in different egg types. Chicken eggs are the most commonly eaten eggs. They supply all ess...
STUDY ON THE QUALITY OF COMMERCIAL MARKET MILK AVAILABLE IN BANGLADESH
The study was designed to analysis the nutritional and microbial quality of farm’s milk and commercially processed brands milk of Bangladesh; to find out the specific source of microorganism in total milk processing and...
NUTRITIVE AND ANTI-NUTRITIVE EVALUATION OF CNIDOSCOLUS AURIFOLIA LEAVES
The consumption of leaves of edible plants as food by human beings is as old as mankind. This is especially true for many homes in Africa since edible vegetables have continued to remain the cheapest means of affording t...