{"refrec":{"BRefID":10630,"RR":"<b>Stansby, M.E.</b> (1962). Proximate composition of fish, <b><i>in</i></b>: Heen, E. <i>et al.</i> <i>Fish in nutrition.</i> pp. 55-60","BEntID":10630,"PublicFlag":1,"CheckedFlag":0,"wosflag":0,"vabbflag":0,"RefStringPartII":", <b><i>in</i></b>: Heen, E. <i>et al.</i> <i>Fish in nutrition.</i> pp. 55-60","DocTypID":17,"DocType":"Book chapters","MarineFlag":1,"FreshFlag":0,"BrackishFlag":0,"TerrestrialFlag":0,"Authorstring":"Stansby, M.E.","OrigTitleTranslFlag":0,"Authorstringtrunc":"Stansby, M.E.","Englishabstract":"1) Efforts over the past century to establish the proximate composition of fish have been only partially successful, as many gaps in our knowledge still exist. 2) Large variations occur in proximate composition, both from species to species and also from fish to fish of the same species. In addition, large variations occur in composition of different parts of the fish. 3) The protein content of fish, although averaging about 19 per cent, may vary from 6 to 28 per cent. Oil content may vary from 0,2 to 64 per cent, ash from 0.4 to 1.5 per cent, and moisture from 28 to 90 per cent. 4) A classification into five categories with respect to oil and protein contents of fish is proposed. Most species fall into the category of low oil and high protein content. 5) The cause of variation in the proximate composition of fish, often ascribed to such factors as geographical area or season actually relates primarily to the feed ingested, to the metabolic rate, and to the mobility of the fish. 6) The approximate content of certain vitamins and minerals in fish has been briefly discussed. 7) Need for proximate composition of fish is currently greater than in the past, because of the trend for heart specialists to recommend diets requiring either low fat or a minimum of saturated fat, both of which can be obtained by using generous proportions of fish in the diet. Other needs for proximate composition data occur in various other fields of fishery technology such as for calculating yield in the processing of various products.","AbstractOtherLang":null,"BibLvlCode":"AM","StandardTitle":"Proximate composition of fish","OrigTitleLangCode":"en","OrigTitleLangCodeExtended":"eng","OrigTitleLangID":15,"DateLastModified":{"date":"2024-12-10 01:33:17.368041","timezone_type":1,"timezone":"+01:00"},"UserAccessRight":null,"UserAccID":null,"AuthorKeywords":null,"OtherDescriptors":null,"Notes":null,"AnaPub":1962,"MonPub":null,"DateUpdate":"2020-01-09","DateCreate":"2001-06-05","SecASFANote":null,"ConfID":null,"PeerRev":0,"VlizCoreFlag":1,"WoScode":null,"VABBcode":null,"OpenAcc":0},"refs":null,"anarec":{"AnaID":10630,"PubliDate":1962,"Pagination":"55-60","XtraPublOfAnaID":null,"ISBN":null,"Volume":null,"Issue":null,"BRefMon":10616,"BRefMonRR":"<b>Heen, E.; Kreuzer, R.</b> (1962). Fish in nutrition. Fishing News (Books): London. 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