Proximate composition, amino acid composition and food product application of anchovy: a review


Citation

N. M. Kari and F. Ahmad and M. N. A. Ayub. (2022) Proximate composition, amino acid composition and food product application of anchovy: a review. Food Research (Malaysia), 6 (4). 16 -29. ISSN 2550-2166

Abstract

Anchovies are the small pelagic fish that belongs to the family of Engraulidae dominant all over the Indo-Pacific region, which account for human consumption and as feed for other larger fish. Anchovies are rich in macronutrients and micronutrients such as protein, carbohydrate, fat and amino acids. In addition, anchovy is composed of well-balanced amino acid compositions containing eight essential amino acids and eight non-essential amino acids. The nutritive value of anchovies has become the reason for numerous food applications. Proximate analysis is vital in the food industry for the development and quality controls of food products. Knowledge and information regarding the proximate composition of fish are essential in the food processing technology of fish products at commercial and industrial scales. Additionally, this review highlights both conventional and innovative anchovy-based food items. The review demonstrated that anchovies have several possible breakthroughs in the food industry, as shown by their proximate composition and the amino acid profiles used in various food items.


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Abstract

Anchovies are the small pelagic fish that belongs to the family of Engraulidae dominant all over the Indo-Pacific region, which account for human consumption and as feed for other larger fish. Anchovies are rich in macronutrients and micronutrients such as protein, carbohydrate, fat and amino acids. In addition, anchovy is composed of well-balanced amino acid compositions containing eight essential amino acids and eight non-essential amino acids. The nutritive value of anchovies has become the reason for numerous food applications. Proximate analysis is vital in the food industry for the development and quality controls of food products. Knowledge and information regarding the proximate composition of fish are essential in the food processing technology of fish products at commercial and industrial scales. Additionally, this review highlights both conventional and innovative anchovy-based food items. The review demonstrated that anchovies have several possible breakthroughs in the food industry, as shown by their proximate composition and the amino acid profiles used in various food items.

Additional Metadata

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Item Type: Article
AGROVOC Term: fishery products
AGROVOC Term: proximate composition
AGROVOC Term: micronutrients > micronutrients Prefer using trace elementstrace elements
AGROVOC Term: food products > food products Prefer using foodsfoods
AGROVOC Term: fermentation
AGROVOC Term: nutritional assessment of foods > nutritional assessment of foods Prefer using nutritive valuenutritive value
AGROVOC Term: consumers
AGROVOC Term: food sector > food sector Prefer using agro-industrial sectoragro-industrial sector
AGROVOC Term: food nutrient content > food nutrient content Prefer using food compositionfood composition
AGROVOC Term: protein quality
Geographical Term: Malaysia
Depositing User: Ms. Azariah Hashim
Date Deposited: 10 Oct 2024 06:50
Last Modified: 10 Oct 2024 06:50
URI: http://webagris.upm.edu.my/id/eprint/644

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