KEYWORDS: Fish processing; proximate composition; finfish; shellfish; crustaceans; nutrition; energy values; biochemical analysis; moisture; protein; carbohydrate; fish oil; ash.
Biotechnology Division, Department of Scientific and Industrial Research, Private Bag, Palmerston North, New Zealand.
Crown Copyright 1988
This publication is Crown Copyright and is reproduced with permission from the New Zealand Institute for Crop & Food Research.
The levels of protein, oil, moisture and ash (proximate composition) in the head, viscera, frame, skin and fillet of 62 New Zealand marine finfish species and 16 shellfish are given, together with catch data.
In addition, the body measurement, the calculated proximate composition of the whole finfish and squid, the soluble carbohydrate content of the shellfish and crustacea, and the energy values of the edible part of all species discussed are presented. The formulae for the statistical relationship between the moisture and oil contents based on studies of the flesh of 3 mackerel and 3 tuna species are given.
MATERIALS AND METHODS
FISHING RETURN AREAS
TABLE 1: Length, weight (mean and range), sex and catch data of New Zealand finfish
TABLE 2: Proportion of bodyweight of dissected fish by 5 parts (g/100 g wet weight, mean and range)
TABLE 3: Proximate composition of 5 parts and whole fish (g/100 g wet weight; mean and range)
TABLE 4: The proportions of protein, oil, moisture and ash contained in the constituent parts
TABLE 5: Catch data of shellfish
TABLE 6: Proximate composition of shellfish (g/100 g wet weight)
TABLE 7: Calculated energy of the fillets of finfish (per 100 g wet weight)
TABLE 8: Calculated energy of the edible part of shellfish (per 100 g wet weight)
FOOD COMPOSITION AND NUTRITIONAL INFORMATION PROGRAMME