Abstract:
The objective of this study was to evaluate the physicochemical properties of both dorsal and
ventral muscles from red tilapia (Oreochromis sp), morphometric parameters, proximate
compositions, and some physical properties were assessed. The obtained result showed
significant differences between dorsal and ventral muscles of red tilapia in term of crud lipids,
total carbohydrates, and gross energy This result is very interesting or nutritionist , food
processors , and technologists .
Description:
Both dorsal and ventral muscles of red tilapia (Oreochromis sp) contains moisture as a major constituent, a slightly higher amount of protein, dry and organic matters as well as lower lipid, ash, and carbohydrates contents suggesting that red tilapia is a good source of amino acids and is considered as a low-fat fish (fat less than 5%) which are highly recommended by nutritionists for the human consumption. However, fish is a highly perishable food due to its neutral pH and high moisture content, which increases fish spoilage during storage by simultaneous high microbial and enzymatic activities.
The obtained result showed significant differences between dorsal and ventral muscles of red tilapia in term of crud lipids, total carbohydrates, and gross energy This result is very interesting for nutritionists, food processors, and technologists. However, further research must be conducted to determine if factors such us season, species, sex, age, catch location, stages of sexual maturity, and feeding can affect the fish composition.
