Journal of Marine Science: Research & Development
Open Access

Research Article

Proximate Composition of Fresh and Prepared Meats Stored in Tin Free Steel Cans

Faculty of Marine Sciences, Centre of Advanced Study in Marine Biology, Annamalai University, Parangipettai-608 502, India

*Corresponding Author:

N. Pushparajan
Faculty of Marine Sciences
Centre of Advanced Study in Marine Biology
Annamalai University
Parangipettai-608 502, India
E-mail: natanapushpan@gmail.com

Received date August 23, 2012; Accepted date September 24, 2012; Published date September 29, 2012

Citation: Pushparajan N, Soundarapandian P, Varadharajan D (2012) Proximate Composition of Fresh and Prepared Meats Stored in Tin Free Steel Cans. J Marine Sci Res Dev 2:113. doi:10.4172/2155-9910.1000113

Copyright: © 2012 Pushparajan N, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.

It is advisable to estimate the nutrient quality after storage, to know the influence of stored food on cans or containers. So it is planned to study the proximate composition of fresh and prepared meats of fish and shellfish stored in tin steel free cans. Protein (fresh meat 36.66% and cooked meat 32.6%), carbohydrate (fresh meat 1.17% and cooked meat 0.65%) and moisture (fresh meat 70.41% and cooked 42.41%) were maximum in fresh meat. However, lipid (fresh meat 2.95% and cooked 5.75%) and ash (fresh meat 4.41% and cooked meat 11.11%) showed maximum concentration in cooked meat of fish. Protein (fresh meat 36.14% and cooked meat 32.9%), carbohydrate (fresh meat 2.11% and cooked meat 0.86) and moisture (fresh meat 75.18% and cooked meat 69.18%) were maximum in fresh meat. However, lipid (fresh 1.40% and cooked meat 2.92%) and ash (fresh meat 3.8% and cooked meat 4.5%) showed maximum concentration in cooked meat of shrimp. Protein (fresh meat35.85% and cooked meat 20.25%), carbohydrate (fresh meat 2.58% and cooked meat 0.87%), lipid (fresh meat 2.44% and cooked meat 1.14%) and moisture (fresh meat 78.26% and cooked meat 64.51%) were maximum in fresh meat. However, ash (fresh meat 7.62% and cooked meat 11.20%) was maximum in cooked meat of crab. Protein (fresh meat 56.11% and cooked meat 40.20%), carbohydrate (fresh meat 8.5% and cooked meat 3.11%), and moisture (fresh meat 80.11% and cooked meat 49.11%) were maximum in fresh meat. However lipid (fresh 12.67% and cooked meat 38.33%) and ash (fresh meat 2.62% and cooked meat 4.10%) showed maximum concentration in cooked meat of mussel.

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