Abstract
Information available on the chemical composition and nutritional value of commercialized marine fish is very limited. The aim of this study was to investigate major nutrients of raw fish muscle and liver. Protein, moisture ash and lipid content were estimated for 14 commercialized species captured in Northeastern Atlantic. Proximate compositions were found to be varied among the studied species. Cluster analysis revealed two major groups based on proximate composition. Pontinus kuhlii and Trachurus picturatus formed one group, while the second group was formed by ten other species. Protein content was high in all species, varying between 18.51% in Phycis phycis and 32.69 % in Diplodus sargus. Fat content, on the other hand, was low and fish could be considered lean (lipid content
Highlights
As compared to other food products, fish is an important constituent in the human diet that has been linked for several decades to health benefits
There is a remarkable difference in the chemical composition between and within fish species, which depends on several factors including the region and the season of fishery; the sex and the age of the fish; stage of maturity, individual variability and the food available to the fish (Özogul, et al, 2009)
Highest lipid content was found in gilthead sea bream (4.3%) followed by white sea bream (3.8%), whereas red porgy and pink dentex presented the lowest lipid content (c.a. 0.7%) (Table 1)
Summary
As compared to other food products, fish is an important constituent in the human diet that has been linked for several decades to health benefits. Many marine fish species are known to have low levels of linoleic acid (C18:2n6) and linolenic acid (C18:3n3) and to be excellent dietary sources of polyunsaturated fatty acids (PUFAs), especially the long chain n-3 PUFAs eicosapentaenoic acid (EPA; C20:5n3) and docosahexaenoic acid (DHA; C22:6n3). In the choice of different food items, the contribution of fundamental elements, such as proteins and lipids, tends to represent almost a common point of reference in the daily diet, because they are the best for growth and maintenance of the human organism (Reale et al, 2006). Liver and other visceral organs are taken out and discarded during the dressing of fish and this could mean the loss of important biochemical compounds of vital importance to the animal feed industry
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