Comparative Assessment of Nutritional Composition in Raw and Cooked Indian Freshwater Fish Lepidocephalus thermalis (V.)
Lepidocephalus thermalis , the Indian Spiny Loach is an IUCN least concern status edible freshwater fish with indigenous flavor and taste found endemic in Tamil Nadu. In this study, the proximate nutritional composition, amino acid, vitamin, fatty acid, micro and macro mineral analyses for raw and b...
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| Veröffentlicht in: | Proceedings of the Zoological Society 2019-06, Vol.72 (2), p.154-159 |
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| creator | Manoharan, Shobana Kuppu, Raghavan Uthandakalaipandian, Ramesh |
| description | Lepidocephalus thermalis
, the Indian Spiny Loach is an IUCN least concern status edible freshwater fish with indigenous flavor and taste found endemic in Tamil Nadu. In this study, the proximate nutritional composition, amino acid, vitamin, fatty acid, micro and macro mineral analyses for raw and boiled fish samples were estimated instantaneously as cooking could lead to changes in the level of certain nutrients. This fish is with 33.09% saturated, 32.86% mono unsaturated and 30.49% polyunsaturated fatty acids. The predominant amino acids were glycine (715 mg/100 g), histidine (375 mg/100 g), alanine (237 mg/100 g) and arginine (130 mg/100 g). The fish comprised a good level of calcium (924 mg/100 g), zinc (0.14 mg/100 g) and iron (1.86 mg/100 g). Boiled fish had reduced level of certain amino acids like glycine (410 mg/100 g) and alanine (124 mg/100 g). There was no significant difference in the fatty acid composition in the boiled fish. |
| doi_str_mv | 10.1007/s12595-017-0249-4 |
| format | Article |
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, the Indian Spiny Loach is an IUCN least concern status edible freshwater fish with indigenous flavor and taste found endemic in Tamil Nadu. In this study, the proximate nutritional composition, amino acid, vitamin, fatty acid, micro and macro mineral analyses for raw and boiled fish samples were estimated instantaneously as cooking could lead to changes in the level of certain nutrients. This fish is with 33.09% saturated, 32.86% mono unsaturated and 30.49% polyunsaturated fatty acids. The predominant amino acids were glycine (715 mg/100 g), histidine (375 mg/100 g), alanine (237 mg/100 g) and arginine (130 mg/100 g). The fish comprised a good level of calcium (924 mg/100 g), zinc (0.14 mg/100 g) and iron (1.86 mg/100 g). Boiled fish had reduced level of certain amino acids like glycine (410 mg/100 g) and alanine (124 mg/100 g). There was no significant difference in the fatty acid composition in the boiled fish.</description><identifier>ISSN: 0373-5893</identifier><identifier>EISSN: 0974-6919</identifier><identifier>DOI: 10.1007/s12595-017-0249-4</identifier><language>eng</language><publisher>New Delhi: Springer India</publisher><subject>Alanine ; Amino acid composition ; Amino acids ; Animal Anatomy ; Animal Genetics and Genomics ; Arginine ; Biodiversity ; Biomedical and Life Sciences ; Calcium ; Conservation Biology/Ecology ; Cooking ; Fatty acid composition ; Fatty acids ; Flavor ; Glycine ; Histidine ; Histology ; Lepidocephalus thermalis ; Life Sciences ; Morphology ; Nutrients ; Polyunsaturated fatty acids ; Research Article ; Zoology</subject><ispartof>Proceedings of the Zoological Society, 2019-06, Vol.72 (2), p.154-159</ispartof><rights>Zoological Society, Kolkata, India 2017</rights><rights>Copyright Springer Nature B.V. 2019</rights><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c2314-e2784d789d22399ea91ed2106f1c13066f2b592f1ef273a4e72b874e11d0c9573</citedby><cites>FETCH-LOGICAL-c2314-e2784d789d22399ea91ed2106f1c13066f2b592f1ef273a4e72b874e11d0c9573</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://link.springer.com/content/pdf/10.1007/s12595-017-0249-4$$EPDF$$P50$$Gspringer$$H</linktopdf><linktohtml>$$Uhttps://link.springer.com/10.1007/s12595-017-0249-4$$EHTML$$P50$$Gspringer$$H</linktohtml><link.rule.ids>309,310,314,780,784,789,790,23930,23931,25140,27924,27925,41488,42557,51319</link.rule.ids></links><search><creatorcontrib>Manoharan, Shobana</creatorcontrib><creatorcontrib>Kuppu, Raghavan</creatorcontrib><creatorcontrib>Uthandakalaipandian, Ramesh</creatorcontrib><title>Comparative Assessment of Nutritional Composition in Raw and Cooked Indian Freshwater Fish Lepidocephalus thermalis (V.)</title><title>Proceedings of the Zoological Society</title><addtitle>Proc Zool Soc</addtitle><description>Lepidocephalus thermalis
, the Indian Spiny Loach is an IUCN least concern status edible freshwater fish with indigenous flavor and taste found endemic in Tamil Nadu. In this study, the proximate nutritional composition, amino acid, vitamin, fatty acid, micro and macro mineral analyses for raw and boiled fish samples were estimated instantaneously as cooking could lead to changes in the level of certain nutrients. This fish is with 33.09% saturated, 32.86% mono unsaturated and 30.49% polyunsaturated fatty acids. The predominant amino acids were glycine (715 mg/100 g), histidine (375 mg/100 g), alanine (237 mg/100 g) and arginine (130 mg/100 g). The fish comprised a good level of calcium (924 mg/100 g), zinc (0.14 mg/100 g) and iron (1.86 mg/100 g). Boiled fish had reduced level of certain amino acids like glycine (410 mg/100 g) and alanine (124 mg/100 g). There was no significant difference in the fatty acid composition in the boiled fish.</description><subject>Alanine</subject><subject>Amino acid composition</subject><subject>Amino acids</subject><subject>Animal Anatomy</subject><subject>Animal Genetics and Genomics</subject><subject>Arginine</subject><subject>Biodiversity</subject><subject>Biomedical and Life Sciences</subject><subject>Calcium</subject><subject>Conservation Biology/Ecology</subject><subject>Cooking</subject><subject>Fatty acid composition</subject><subject>Fatty acids</subject><subject>Flavor</subject><subject>Glycine</subject><subject>Histidine</subject><subject>Histology</subject><subject>Lepidocephalus thermalis</subject><subject>Life Sciences</subject><subject>Morphology</subject><subject>Nutrients</subject><subject>Polyunsaturated fatty acids</subject><subject>Research Article</subject><subject>Zoology</subject><issn>0373-5893</issn><issn>0974-6919</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2019</creationdate><recordtype>article</recordtype><recordid>eNp1kM9LwzAUx4soOKd_gLeAFz10JmnaNMcxnA6GgqjXkLWvNrNtal7r9L-3dYInT-8Hn--D9wmCc0ZnjFJ5jYzHKg4pkyHlQoXiIJhQJUWYKKYOhz6SURinKjoOThC3lCaCpvEk-Fy4ujXedPYDyBwREGtoOuIKct933nbWNaYiI-XwZyK2IY9mR0yTD2v3BjlZNbk1DVl6wHJnOvBkabEka2ht7jJoS1P1SLoSfG0qi-TyZXZ1GhwVpkI4-63T4Hl587S4C9cPt6vFfB1mPGIiBC5TkctU5ZxHSoFRDHLOaFKwjEU0SQq-iRUvGBRcRkaA5JtUCmAsp5mKZTQNLvZ3W-_ee8BOb13vh59Qcy4oU4lMRortqcw7RA-Fbr2tjf_SjOpRsN4L1oNgPQrWYsjwfQYHtnkF_3f5_9A3Gst95A</recordid><startdate>20190601</startdate><enddate>20190601</enddate><creator>Manoharan, Shobana</creator><creator>Kuppu, Raghavan</creator><creator>Uthandakalaipandian, Ramesh</creator><general>Springer India</general><general>Springer Nature B.V</general><scope>AAYXX</scope><scope>CITATION</scope></search><sort><creationdate>20190601</creationdate><title>Comparative Assessment of Nutritional Composition in Raw and Cooked Indian Freshwater Fish Lepidocephalus thermalis (V.)</title><author>Manoharan, Shobana ; Kuppu, Raghavan ; Uthandakalaipandian, Ramesh</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c2314-e2784d789d22399ea91ed2106f1c13066f2b592f1ef273a4e72b874e11d0c9573</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2019</creationdate><topic>Alanine</topic><topic>Amino acid composition</topic><topic>Amino acids</topic><topic>Animal Anatomy</topic><topic>Animal Genetics and Genomics</topic><topic>Arginine</topic><topic>Biodiversity</topic><topic>Biomedical and Life Sciences</topic><topic>Calcium</topic><topic>Conservation Biology/Ecology</topic><topic>Cooking</topic><topic>Fatty acid composition</topic><topic>Fatty acids</topic><topic>Flavor</topic><topic>Glycine</topic><topic>Histidine</topic><topic>Histology</topic><topic>Lepidocephalus thermalis</topic><topic>Life Sciences</topic><topic>Morphology</topic><topic>Nutrients</topic><topic>Polyunsaturated fatty acids</topic><topic>Research Article</topic><topic>Zoology</topic><toplevel>online_resources</toplevel><creatorcontrib>Manoharan, Shobana</creatorcontrib><creatorcontrib>Kuppu, Raghavan</creatorcontrib><creatorcontrib>Uthandakalaipandian, Ramesh</creatorcontrib><collection>CrossRef</collection><jtitle>Proceedings of the Zoological Society</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Manoharan, Shobana</au><au>Kuppu, Raghavan</au><au>Uthandakalaipandian, Ramesh</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Comparative Assessment of Nutritional Composition in Raw and Cooked Indian Freshwater Fish Lepidocephalus thermalis (V.)</atitle><jtitle>Proceedings of the Zoological Society</jtitle><stitle>Proc Zool Soc</stitle><date>2019-06-01</date><risdate>2019</risdate><volume>72</volume><issue>2</issue><spage>154</spage><epage>159</epage><pages>154-159</pages><issn>0373-5893</issn><eissn>0974-6919</eissn><abstract>Lepidocephalus thermalis
, the Indian Spiny Loach is an IUCN least concern status edible freshwater fish with indigenous flavor and taste found endemic in Tamil Nadu. In this study, the proximate nutritional composition, amino acid, vitamin, fatty acid, micro and macro mineral analyses for raw and boiled fish samples were estimated instantaneously as cooking could lead to changes in the level of certain nutrients. This fish is with 33.09% saturated, 32.86% mono unsaturated and 30.49% polyunsaturated fatty acids. The predominant amino acids were glycine (715 mg/100 g), histidine (375 mg/100 g), alanine (237 mg/100 g) and arginine (130 mg/100 g). The fish comprised a good level of calcium (924 mg/100 g), zinc (0.14 mg/100 g) and iron (1.86 mg/100 g). Boiled fish had reduced level of certain amino acids like glycine (410 mg/100 g) and alanine (124 mg/100 g). There was no significant difference in the fatty acid composition in the boiled fish.</abstract><cop>New Delhi</cop><pub>Springer India</pub><doi>10.1007/s12595-017-0249-4</doi><tpages>6</tpages></addata></record> |
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| subjects | Alanine Amino acid composition Amino acids Animal Anatomy Animal Genetics and Genomics Arginine Biodiversity Biomedical and Life Sciences Calcium Conservation Biology/Ecology Cooking Fatty acid composition Fatty acids Flavor Glycine Histidine Histology Lepidocephalus thermalis Life Sciences Morphology Nutrients Polyunsaturated fatty acids Research Article Zoology |
| title | Comparative Assessment of Nutritional Composition in Raw and Cooked Indian Freshwater Fish Lepidocephalus thermalis (V.) |
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