chemical composition of fish protein concentrate [FPC] prepared from viscera of tilapia nilotica

This work was carried out to study the chemical composition, characteristics and nutritive value of Aswan High Ham Lake bolti [Tilapia nilotica] viscera. Bolti viscera was analyzed before and after cooking. FPC was prepared by ethanol-hexane extraction method. FPC was stored at room temperature for 6 months. the data were compared with the FAO/WHO references. High Dam lake bolti viscera had 72.51% moisture, 12.19% protein 9.89% fat, 4.52% ash, and 0.89% carbohydrates. Protein [44.34%], fat [35.98%] and ash [16.44%] constituted 96.76% of total solids indicating that bolti viscera was a good source for three mentioned nutrients. After cooking the moisture content reduced which increased other components. Yield of FPC was24.95% of fresh viscera weight. During storage of FPC at room temperature for 6 months, the changes of gross chemical composition were very slight

Amino acids content as an index of the quality of frozen stored beef meat

This work was carried out to study the effect of frozen storage on amino acids content and some physical properties and ammonia content of frozen meat samples. Obtained data were compared with each others to try to determine approximately the storage age of frozen meat samples. Sixty beef meat samples were collected from local market at Ismailia and stored at -20