Products

Protein (%) Lipid (%) Minerals (%) Moisture (%) Chloride (%)

P1

10.17a ± 0.13 16.02a ± 0.06 2.14a ± 0.06 67.43a ± 1.15 0.17a ± 0.04

P2

11.98a ± 1.25 6.94b ± 1.13 1.37b ± 0.01 72.84b ± 0.62 0.13a ± 0.10

F1

37.10b ± 0.85 56.35c ± 0.07 4.48c ± 0.02 1.98c ± 0.01 0.46b ± 0.00

F2

58.82c ± 1.05 26.04d ± 0.62 3.42d ± 0.02 5.05d ± 0.21 0.49b ± 0.01

F3

56.15c ± 1.35 30.14e ± 0.34 3.89e ± 0.01 4.01cd ± 0.04 0.47b ± 0.01

S3

51.66d ± 0.01 6.81bf ± 0.08 10.00f ± 0.12 7.26e ± 0.06 8.29c ± 0.12
P1=head pulp, P2=carcass pulp, F1=head flour, F2=carcass flour, F3=head and carcass flour, S3=instant soup with head and carcass flour.
Different letters in the same column indicate significant differences (p<0.05)
Table 1: Chemical analysis byproducts from tilapia (Oreochromis niloticus) processing.
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