Proximate and fatty acid composition of cooked South African Cape snoek (Thyrsites atun)
| dc.contributor.author | Henning, Sune S. | en_ZA |
| dc.contributor.author | Hoffman, Louwrens C. | en_ZA |
| dc.date.accessioned | 2018-12-12T13:01:19Z | |
| dc.date.available | 2018-12-12T13:01:19Z | |
| dc.date.issued | 2017 | |
| dc.description | CITATION: Henning, S. S. & Hoffman, L. C. 2017. Proximate and fatty acid composition of cooked South African Cape snoek (Thyrsites atun). South African Journal of Science, 113((5/6), Art. #2016-0161, doi:10.17159/sajs.2017/20160161. | en_ZA |
| dc.description | The original publication is available at http://sajs.co.za | en_ZA |
| dc.description.abstract | Cape snoek (Thyrsites atun) is an important source of protein for people in South Africa; however, nutritional information thereof is limited. The proximate and fatty acid compositions of raw and cooked (80 °C) snoek muscles were determined according to official AOAC methods. The mean moisture, ash, total lipids and protein for raw snoek were 72.8±1.86%, 1.3±0.09%, 4.0±1.16 and 21.5±1.35%, respectively. Cape snoek is very high in palmitic acid (24.65±1.43%), oleic acid (18.21±2.64%), eicosapentaenoic acid (EPA, 9.11±2.06%) and docosahexaenoic acid (DHA, 19.70±3.25%). With the exception of total lipids, cooking significantly reduced moisture (69.40±2.03%) and ash (1.12±0.12%), and increased protein (24.47±1.39%) content. It is concluded that Cape snoek is very high in protein and can be classified as a low-fat fish which is rich in EPA and DHA. | en_ZA |
| dc.description.uri | https://www.sajs.co.za/article/view/3811 | |
| dc.description.version | Publisher's version | en_ZA |
| dc.format.extent | 4 pages | en_ZA |
| dc.identifier.citation | Henning, S. S. & Hoffman, L. C. 2017. Proximate and fatty acid composition of cooked South African Cape snoek (Thyrsites atun). South African Journal of Science, 113((5/6), Art. #2016-0161, doi:10.17159/sajs.2017/20160161 | en_ZA |
| dc.identifier.issn | 1996-7489 (online) | |
| dc.identifier.other | doi:10.17159/sajs.2017/20160161 | |
| dc.identifier.uri | http://hdl.handle.net/10019.1/105266 | |
| dc.language.iso | en_ZA | en_ZA |
| dc.publisher | Academy of Science of South Africa | en_ZA |
| dc.rights.holder | Authors retain copyright | en_ZA |
| dc.subject | Cape snoek | en_ZA |
| dc.subject | Thyrsites atun (Cape snoek) | en_ZA |
| dc.subject | Thyrsites atun (Cape snoek) -- Protein content | en_ZA |
| dc.subject | Fish -- Nutritional quality | en_ZA |
| dc.subject | Fish as food | en_ZA |
| dc.title | Proximate and fatty acid composition of cooked South African Cape snoek (Thyrsites atun) | en_ZA |
| dc.type | Article | en_ZA |