International Journal of Multidisciplinary Research and Development

International Journal of Multidisciplinary Research and Development

E-ISSN: 2349-4182
P-ISSN: 2349-5979

Vol. 1, Issue 7 (2014)

Morphology of barramundi and its characteristics during processing

Author(s): Nguyen Phuoc Minh
Abstract: Barramundi is a highly opportunistic species that dominate many tropical rivers. Delicious and thrilling to catch, they also live in both freshwater and saltwater, change sex and eat just about anything. Barramundi support substantial commercial, recreational and customary fisheries. By filleting, head and bone of fish account for 33-35%, viscera 11-13%, skin 6-8, flesh 46-50% in edible part. Based on chemical characteristics, barramundi fish has moisture 80.22%, protein 70.40%, and lipid 12.77%. Its firmness is nearly stable at 4 oC in 1 hour before freezing. If the prefreezing time lasts over 4 hours, its firmness is 91% compared to raw fish.
Pages: 411-413  |  1100 Views  410 Downloads
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