Relationship between sushi ingredients portions and nutritional status of nigiri sushi prepared with different seafoods

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62157124%3A16270%2F15%3A43873601" target="_blank" >RIV/62157124:16270/15:43873601 - isvavai.cz</a>
Result on the web
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DOI - Digital Object Identifier
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Result language
angličtina
Original language name
Relationship between sushi ingredients portions and nutritional status of nigiri sushi prepared with different seafoods
Original language description
The aim of this study was to establish portions of ingredients in nigiri sushi and crude protein content. The research was carried out by using 108 pieces of nigiri sushi prepared with salmon (Salmo salar), tuna (Thunnus obesus) and shrimp (Penaeus vannamei). The results indicate that the highest portion of seafood was in nigiri tuna (37.48 +- 3.79 %), while the highest portion of rice was in nigiri shrimp (79.72 +- 6.19 %). As expected, nutrition composition of nigiri sushi is highly influenced by rice/seafood ratio, and due to the highest portion of fish nigiri tuna had the highest protein content (104.14 +- 16.77 g/kg). The research emphasized that it is not easy to make standardized nigiri sushi with same rice/wasabi/seafood ratio.
Czech name
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Czech description
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Project
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Continuities
I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Publication year
2015
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Article name in the collection
Sborník XLI. konference o jakosti potravin a potravinových surovin - Ingrovy dny 2015
ISBN
978-80-7509-219-9
ISSN
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e-ISSN
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Number of pages
7
Pages from-to
86-92
Publisher name
Mendelova univerzita v Brně
Place of publication
Brno
Event location
Brno
Event date
Mar 4, 2015
Type of event by nationality
EUR - Evropská akce
UT code for WoS article
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