000			nam a22 7a 4500
999			_c9806 _d9806
003			OSt
005			20190202154045.0
008			181214b xxu||||| |||| 00| 0 eng d
040			_cNARA
100			_918060 _aSubasinghe, S.
245			_aQuality Loss and Wastage in the Processing and Preparation of Fresh Fish in Sri Lanka
260			_aPhilippines, _c1986, _bAsian Fishery Society,
300			_a459-462p.
440			_918061 _aFirst Asian Fishery Forum
505			_aNearly 85% of the fish landed in Sri Lanka are consumed fresh. The relationship between the total quantity of fish landed and the actual amount of fish protein available to the population depends on a number of factors such as the composition of the catch, methods of processing and preparation, and eating habits of the population. Katsuwonus pelamis, Thunnus albacares, Lutjanus malabaricus, Leiognathus sp., Amblygaster sirm, Anchoviella indica, Scoliodon palasorrah, Oreochromis sp; and Penaeus monodon were studied for their dressing losses, cooking losses, table waste and nutrient availability. The highest total protein availability was observed in Thunnus albacares (149.7 g/kg) while Leiognathus sp. showed the lowest (83.1 g/kg). Amblygaster sirm recorded the highest fat content of 35.7 g/kg. A. sirm arid Anchoviella indica showed a very high level of available calcium (296 and 357 mg/kg, respectively). This study also revealed the inadequacy of the fish protein intake.of the population, the protein intake from fish amounting to only 70% of the minimum recommended intake of fish protein, calculated on the basis of FAO recommended protein intake. The flesh recovery rate was found to be approximately 55% of the total quantity of the fish landed.
942			_cRP _2ddc