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  • 标题:Proximate and fatty acid composition of cooked South African Cape snoek (Thyrsites atun)
  • 本地全文:下载
  • 作者:Suné S. Henning ; Louwrens C. Hoffman
  • 期刊名称:South African Journal of Science
  • 印刷版ISSN:0038-2353
  • 电子版ISSN:1996-7489
  • 出版年度:2017
  • 卷号:113
  • 期号:5-6
  • 页码:4-4
  • DOI:10.17159/sajs.2017/20160161
  • 语种:English
  • 出版社:The Foundation for Research Development
  • 摘要:Thyrsites atun (Cape snoek) is a medium-sized, pelagic predator and has been an important commercial marinefish species in South Africa since the early 1800s. 1 Initially, snoek was caught with hand lines and trawled after1960, but today it forms part of a diverse informal, artisanal and commercial fishery industry. South Africansnoek can be found in temperate waters from the West Coast to the East Coast of South Africa. 1,2 In the Cape(West Coast) region of South Africa, snoek is an important source of readily available and affordable protein tomany medium- and low-income households. Snoek is prepared in several different ways, from oven baking andmicrowave cooking to cooking over flames or coals (locally known as ‘braaing’) and smoking.
  • 关键词:eicosapentaenoic acid; docosahexaenoic acid;protein content;boiling;snoek
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