NUTRIENT VALUE OF FISHERY PRODUCTS.

LA VALEUR NUTRITIONNELLE DES PRODUITS DE LA PECHE.

Author(s) : LAGOIN

Type of article: Article

Summary

THIS VALUE APPEARS IN TABLES GIVING THE CHEMICAL COMPOSITION (WATER, PROTEIN, FAT, SUGAR) OF SOME LEAN, SEMI-FATTY AND FATTY FISH, OF SHRIMP, SHELLFISH (CALAMARY AND MUSSEL) AND THE MINERAL SALT AND OLIGO-ELEMENT CONTENTS (PHOSPHORUS, CALCIUM, POTASSIUM, COPPER, IODINE, IRON) OF SARDINE, MUSSEL, SHRIMP AND OYSTER. THE CALORIC VALUE OF THE VARIOUS FISHERY PRODUCTS, COMPARED TO THAT OF BUTCHER'S MEAT AND POULTRY, MAKE THEM, THANKS TO THEIR VARIETY, EASILY ADJUSTABLE TO THE MOST DIVERSE FOOD REQUIREMENTS, MAINLY FOR DIETETICS. THEIR COEFFICIENT OF DIGESTIVE UTILISATION IS ABOUT 95%. ALL THESE QUALITIES SHOW THE INTEREST OF MAINTAINING THEIR STABILISATION BY QUICK-FREEZING, WITH VARIOUS FORMS OF PRODUCTS (WHOLE, SLICES, FILLETS..) MEETING THE REQUIREMENTS OF CONSUMERS (HOUSEHOLDS AND INSTITUTIONS). G.G.

Details

Original title: LA VALEUR NUTRITIONNELLE DES PRODUITS DE LA PECHE.
Record ID : 1982-1266
Languages: French
Source: Surgélation - n. 197
Publication date: 1981/11
Document available for consultation in the library of the IIR headquarters only.

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Indexing

Themes: Food quality and safety. Microbiology;
Fish and fish product
Keywords: Glucide; Lipid; Nutritional value; Protein; Fish; Mollusc; Crustacea; Freezing; Inorganic compound