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INTERNATIONAL JOURNAL OF CREATIVE RESEARCH THOUGHTS - IJCRT (IJCRT.ORG)
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ISSN Approved Journal No: 2320-2882 | Impact factor: 7.97 | ESTD Year: 2013
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Paper Title
COMPARATIVE STUDY ON THE PROXIMATE COMPOSITION OF PRAWN, LOBSTER AND PUFFER FISH FROM PAMBAN, RAMESWARAM ISALND, SOUTH EAST COAST OF INDIA
Authors
Dr. G. CHITRA, X. MERLINE
Keywords
Thenus orientalis, Penaeus semisulcatus, Arothron immaculatus, Pamban, Rameswaram
Abstract
The present investigation has been designed to estimate the proximate composition of edible sea foods such as prawn (Penaeus semisulcatus), lobster (Thenus orientalis) and puffer fish (Arothron immaculatus). Selected marine edible species were collected from the landing centre at Pamban, Rameswaram Island. The collected samples were analyzed for their proximate composition including protein, carbohydrate, lipid, moisture and ash contents. The nutrient values varied among the three organisms. From the present results prawn and puffer fish had higher amount of protein content while lobster were rich in lipid and carbohydrate content. Our study suggest that three sea foods have shown to be good sources of nutrients while the prawn and puffer fish are particularly rich in protein, the lobster is rich in lipid content.
IJCRT's Publication Details
Unique Identification Number - IJCRT2005174
Paper ID - 194538
Page Number(s) - 1278-1282
Pubished in - Volume 8 | Issue 5 | May 2020
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Publisher Name - IJCRT | www.ijcrt.org | ISSN : 2320-2882
E-ISSN Number - 2320-2882
Cite this article
Dr. G. CHITRA, X. MERLINE, "COMPARATIVE STUDY ON THE PROXIMATE COMPOSITION OF PRAWN, LOBSTER AND PUFFER FISH FROM PAMBAN, RAMESWARAM ISALND, SOUTH EAST COAST OF INDIA", International Journal of Creative Research Thoughts (IJCRT), ISSN:2320-2882, Volume.8, Issue 5, pp.1278-1282, May 2020, Available at :http://www.ijcrt.org/papers/IJCRT2005174.pdf
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ISSN: 2320-2882 Impact Factor: 7.97 and ISSN APPROVED Journal Starting Year (ESTD) : 2013
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ISSN: 2320-2882 Impact Factor: 7.97 and ISSN APPROVED Journal Starting Year (ESTD) : 2013
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