Fish imitation "Surimi" from catfish (Clarias gariepinus)

Over recent years, there has been a considerable surge in the interest of the nutritional aspects of foods. Much of the population is aware of adverse effects of high levels of fat, calories, cholesterol, and sodium, and the loss of nutritional value of harshly processed foods and the possible health concerns of chemically preserved foods. The trend is towards eating foods that are natural fresh and healthy. Seafood in particular has received considerable attention in recent years because of its nutrition benefits. The interest in unsaturated fats and -3 fatty acids has increased the popularity of consuming fish and fish products. (Low fat) contain 1-2% fat and oily fish between 5 and 20-30% fat. In general white fish are a rich source of protein, niacin, vitamins B6 and B12, iodine and selenium, and a source of iron, thiamin and riboflavin, while fatty fish are a rich source of protein, niacin, vitamin B6, iodine and selenium. They are a source of iron, zinc, thiamin and riboflavin and extremely rich source of vitamin B12.

Autorentext

Dr Rabab El Said,Ph.D.,is a researcher in Meat and Fish processing Dept., Food Technology Research Institute, Agricultural Research Center, EGYPT. Good background in the field of fish and fish products' analysis. Also, has an experience in a chemical and microbiological analysis.