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It is well established that seafood is an excellent source of a large variety of nutrients including high-quality protein. In addition to the high-quality protein and micronutrients provided, fish is the primary source of long chain omega-3 fatty acids which are found in oil of fatty fish. The importance of nutrients in fish and fish oil in health maintenance, and promoting normal nutrition for growth, and development has been documented in medical studies. In addition, fish and fish oil have been shown to lower the risk of progressive chronic disorders (e.g. cardiovascular, metabolic, and inflammatory disease) and may be useful in disease treatment. This review article will succinctly review current and in-depth information on these topics. [ABSTRACT FROM AUTHOR]

The nutritional and organoleptic properties of various cooking methods of burgers prepared from kilka surimi and ground chicken assessd. The fish surimi, prepared from common kilka (Clupeonella cultriventris) after gutting, and beheading, was made into burgers at 1:1 ratio with ground chicken meat. Then, the fried, grilled and microwave-cooked burgers were assessed for their nutritional properties (moisture, protein, fat, and ash), water holding capacity and organoleptic properties (taste, smell, texture, color and overall acceptability). Moisture content and water holding capacity in raw sample, protein content in the microwave- cooked sample, and fat and ash in fried sample were higher than the other samples. For sensory evaluation, fried samples scored the highest in terms of taste, color and overall acceptability and the microwave-cooked sample scored the highest for its desirable smell. In this study, frying was the most desirable method of cooking due to the appealing flavor and aroma of the samples for the panelists. On the other hand, the protein content of samples cooked using microwave was significantly higher than the other treatments. The results of this study suggest that microwaving is the most efficient method of cooking for the burgers prepared from kilka surimi and ground chicken meat. [ABSTRACT FROM AUTHOR]

The effect of delayed icing of common carp (Cyprinuscarpio) on the quality of the produced surimiwas investigated.The fish were divided into three groups after trapping; one group was kept in ice immediately, while the second and third groups were kept in ice after 3 and 6 hours delay, respectively. The produced surimi from these fish groups were stored in refrigerator for 15 days, after which were tested chemically (TBA, TVB-N, pH) and microbially (total bacteria count) every 3 days. Results showed that TBA in 6 hours delay treatment was significantly higher than that in control and 3 hours delay. TBA levels in control plots increased until day 12 and then decreased, while in 6 hours delay an increasing trend until the end of the period was recorded. The TVB-N in the ice delayed samples exceeded the allowable level after 3 days storage, while in control treatment itexceeded the limit at the end of the period. PH values in different treatments showed no significant differences. The lowest pH value (7.03) was recorded in 6 hours delay treatment and the highest pH value (8.37) was recorded in the control at the end of the storage period. The total bacterial counts (TVC) increased in all treatments during the period and the maximum of TVC (4.68 log cfu / g) was recorded in 6-hour delay samples. Based on these results, the delayed icing of common carp lead to loss of produced surimi quality. [ABSTRACT FROM AUTHOR]