Journal of Food Processing & Technology

Nutritional potential evaluation of cordia myxa fruits: A less known edible food plant in Iran

International Conference and Exhibition on Food Processing & Technology

November 22-24, 2012 Hyderabad International Convention Centre, India

Ali Aberoumand

Accepted Abstracts: J Food Process Technol

Abstract:

The aim of this study was to determine the effect of processing on the nutritional composition of seafoods. Raw materials and processed seafoods (canned mackerel tuna, frozen Sea-Bream and Pressed caviar) were obtained from different firms and analyzed. Pressed and smoked seafoods contained lower amount of moisture but higher amounts of the other components than raw materials (p<0.05). Canned mackerel tuna, frozen sea bream and pressed caviar also contained higher amounts of fat, carbohydrate and energy respectively (p<0.05) than raw material. Except canning with water, all processing technologies decreased the moisture content but increased energy values (p<0.05) of the fish. It is concluded that processed seafoods are rich in chemical components and very nutritive, but they are generally not suitable for low-calorie diets due to the high amounts of fat and energy value. Canned tuna with salted water may be advised for low-calorie diets.

Biography :

Ali Fazlara has completed his Ph.D in Food Hygiene and Quality Control at the age of 30 years from Tehran University in Iran. He is now associate professor in the department of food hygiene in faculty of veterinary medicine, Shahid Chamran university of Ahvaz in south west part of Iran. He has published more than 35 papers in journals and also 6 books in the field of food hygiene and quality control of raw and processed food products with animal origin. He is serving as editorial board member of three academic journals in Iran.