Composição fí­­sica e composição em princí­­pios quí­­micos imediatos da carne (Filés), em Sardinella brasiliensis(Steindachner, 1879)

Authors

  • M. Q. Mandelli Pesquisador Cientí­­fico - Seção de Microbiologia e Bioquí­­mica da Divisão de Pesca Marí­­tima .Atualmente ,na Seção de Controle e Orientação da Pesca da Divisão de Pesca Interior do Instituto de Pesca
  • F. B. Lona Estatí­­stico - Seção de Controle e Orientação da Pesca da Divisão de Pesca Interior do Instituto de Pesca

Keywords:

NíO CONSTA

Abstract

This paper reports on two year-round basis (1968/70) physical and proximate composition were made from the edible parts of the Sardine Sardinella brasiliensis (Steindachner, 1879) caught in Brazilian coast (23°S to 28°S). Both data on weight of head, viscera and fillet, and moisture, oil protein and mineral composition (ash) are showed graphically on the related figures and the Analyses of Covariance between sex were made according to the method of SNEDECOR & COCHRAN (1970) to determine whether a common slope (regression coefficient) could be used. The results of the Analyses of Covariance accepted the Hipotesis of common slope for all the relations as tested (p <.005)Tables 1 to 12 . The data of crude protein and oil encountered suggest that Sardine may classified as a high protein group and medium oil fish or, by STANSBY & HALL (1964)system , medium oil and high protein group "B†fish.

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Published

2018-06-05

Issue

Vol. 5 No. 5(1-2) (1978): BOLETIM DO INSTITUTO DE PESCA

Section

Scientific Article