Bio-chemical composition, functional, and rheological properties of fresh meat from fish, squid, and shrimp: A comparative study

Figures & data

Table 1. Proximate composition, physico-chemical, and functional characteristics of fresh meat obtained from croaker fish, Indian squid, and white leg shrimp.

Parameters	Croaker fish	Indian squid	White leg shrimp
Moisture (g/100 g meat)	81.40 ± 0.70^a	84.60 ± 0.70^b	73.50 ± 0.30^c
Crude protein (g/100 g meat)	15.40 ± 0.2^a	14.20 ± 0.6^b	20.00 ± 0.60^c
Ash (g/100 g meat)	1.00 ± 0.10^a	0.90 ± 0.10^a	1.60 ± 0.20^b
Fat (g/100 g meat)	1.30 ± 0.05^a	0.70 ± 0.40^ab	1.80 ± 0.30^b
pH	7.30 ± 0.05^a	6.70 ± 0.03^b	6.60 ± 0.03^c
NPN (mg/100 g meat)	641 ± 58.00^a	310 ± 11.00^b	298 ± 17.50^b
Solubility (%)	55.30 ± 3.20^a	90.00 ± 2.00^b	87.00 ± 3^b
Viscosity (dl/mg of protein)	0.36 ± 0.00^a	0.63 ± 0.18^b	0.60 ± 0.01^b
Emulsion capacity (ml oil/mg protein)	1.10 ± 0.03^a	2.20 ± 0.05^b	0.90 ± 0.05^c
Water holding capacity (%)	37.80 ± 2.80^a	58 ± 1.85^b	22.60 ± 1.30^c
Gel strength (g.cm)	313.50 ± 12^a	257.50 ± 24.65^b	80.60 ± 14.30^c
Hardness (N)	18.00 ± 1.10^a	28.10 ± 1.00^b	8.10 ± 1.00^c
Cohesiveness	0.30 ± 0.00^ab	0.33 ± 0.08^ab	0.21 ± 0.02^b
Springiness	0.67 ± 0.02^a	0.72 ± 0.10^a	0.34 ± 0.01^b
Gumminess(N)	5.40 ± 0.30^a	8.89 ± 0.66^b	4.00 ± 0.30^c
Chewiness (N)	3.60 ± 0.20^a	14.70 ± 2.65^b	5.35 ± 1.20^a

Values are expressed as means ± SD, n = 3. p < 0.05; value in the same rows bearing unlike letters differs significantly.

Table 2. Yield in different form of fresh croaker fish, Indian squid, and white leg shrimp.

Croaker fish
Mincemeat (%)	Edible portion without head (%)	Edible portion with head (%)
37 ± 2	58 ± 3	75.50 ± 2.50
Indian squid
Mantle without fin (%)	Mantle + fin (%)	Tentacles + fin + mantle (%)
30.50 ± 3	39.60 ± 3.70	64 ± 3
White leg shrimp
Peeled and deveined (P&D) (%)		Head less and shell on (%)
53 ± 1.25		63.60 ± 6

Values are expressed as mean ± SD, n = 10.

Table 3. Fatty acid profiles of fresh meat obtained from croaker fish, Indian squid, and, white leg shrimp.

Fatty acid	Croaker fish	Indian squid	White leg Shrimp
C13	6.16 ± 0.22	-	-
C14	2.30 ± 0.08^a	6.41 ± 0.80^b	2.77 ± 0.1^c
C15	0.34 ± 0.02^a	1.18 ± 0.0^b	1.79 ± 0.0^c
C16	49.09 ± 1.98^a	51.98 ± 2.30^a	50.15 ± 1.33^a
C17	6.95 ± 0.07^a	1.78 ± 0.02^b	-
C18	4.17 ± 0.33a	2.76 ± 0.02b	5.97 ± 1.0c
C19	-	0.27 ± 0.00	-
C22	1.06 ± 0.03^a	0.61 ± 0.00^b	-
SFA	70.07 ± 1.45^a	64.99 ± 2.08^b	60.68 ± 2.78^c
C18:1(n-9)	10.23 ± 0.04^a	13.98 ± 0.5^b	23.80 ± 0.04^c
C18:2(n-9)	-	-	0.98 ± 0.00
C20:1(n-9)	-	2.27 ± 0.08	-
C22:1(n-9)	-	0.25 ± 0.01	-
MUFA	10.23 ± 1.23^a	16.5 ± 1.65^b	24.78 ± 1.22^c
C20:4(n-6)AA	4.80 ± 0.32^a	4.92 ± 0.30^a	1.53 ± 0.34^b
C20:5(n-3)EPA	3.55 ± 0.08^a	6.80 ± 1.34^b	9.96 ± 2.30^c
C22:6(n-3)DHA	11.36 ± 1.98^a	6.79 ± 1.10^b	3.06 ± 0.04^c
PUFA	19.71 ± 2.34a	18.51 ± 1.26a	14.55 ± 1.44b
Ʃn-3	14.91 ± 1.65^a	13.59 ± 1.54^a	13.02 ± 1.76^a
Ʃn-6	4.80 ± 0.36^a	4.92 ± 0.54^a	1.53 ± 0.03^b
n-3/n-6	3.11	2.76	8.51

Values are expressed as means ± SD, n = 3. p < 0.05; value in the same rows bearing unlike letters differs significantly. SFA: saturated fatty acid, MUFA: monounsaturated fatty acid, PUFA: polyunsaturated fatty acid, AA = arachidonic acid, EPA: eicosapentaenoic acid, DHA: docasahexaenoic acid.

Figure 1. Histological observations of fresh meat obtained from A: Croaker fish, B: Indian squid, and C: White leg shrimp.

Figure 2. Dynamic viscoelastic properties of fresh meat of A: Croaker fish, B: Indian squid, and C: White shrimp during temperature sweep.