Answer:
The four major constituents in the edible portion of fish are water, protein, lipid (fat or oil) and ash (minerals). The analysis of these four basic constituents of fish muscle is often referred to as 'proximate analysis'.
Explanation:
The four major constituents in the edible portion of fish are water, protein, lipid (fat or oil) and ash (minerals). The analysis of these four basic constituents of fish muscle is often referred to as ‘proximate analysis’. Even though data on proximate composition are critical for many applications and investigations on these lines had been carried out from as early as the 1880s, reliable data on proximate composition of most of the species of fish are difficult to obtain.
These four components account for about 96-98% of total tissue constituents in most cases. The range of values for these constituents in the edible portion of common fish species from Indian coastal waters are given below
