Abstract
In the present study, were determined the basic nutrients (dry matter, crude ash, crude protein, ether extract, and energy) and mineral elements content in chosen species of raw and smoked freshwater and sea fish. The content of dry matter, and basic nutrients and Na+, K+, Ca+2, Mg+2, P+2, Zn+2, and Cu+2 in the fish samples was determined. The dietary intake of several macro- and microconstituents per one serving (150 g fresh or smoked fish) was calculated. The fresh fish contained on average 220.2 to 283.7 g·kg−1 of dry matter, 12.4 to 10.7 g·kg−1 of crude ash, 176.2 to 173.5 g·kg−1 of crude protein, 32.6 to 78.6 g·kg−1 of ether extract, and 104.6 to 119.1 kcal (freshwater and sea fish, respectively). Thermal treatment reduces the water and fat content in fish meat. Reduction of the K, Ca, Mg, P, Zn, and Cu levels was observed most frequently. The one serving of fish covers approximately 23% and 12% of the recommended dietary amount of K, 7.5–5.0% of Ca, ~12% of Mg, 6.8 to 12.5% of Zn, and about covered 6.7% of Cu. The smoking process increased the concentration of some basic nutrients and reduced the fat and mineral content. Whitefish, trout, halibut, mackerel, and herring had the highest levels of the analyzed minerals.
Highlights
Over 80% of world fish production is used for consumption
As specified by the seller, the freshwater fish originated from a fish farm localized in the south and east of Poland, and the sea fish were caught in the Baltic Sea, the Mediterranean Sea, and the Atlantic Ocean
The highest level of crude ash was detected in trout (FTF), whereas the highest protein content was determined in bream (FBF) and sea bream (SBF)
Summary
Over 80% of world fish production is used for consumption. The demand for fish is estimated to grow on all continents and reach even 17.9 kg per capita by 2020 [1]. The increasing consumer awareness of nutritional issues and appropriate composition of meals contributes to the growing interest in health-enhancing food. Fish are perceived as a significant component of a balanced and healthy diet, primarily due to the low fat content compared to animal meat and the content of fatty acids exerting a positive effect on the human organism, e.g., eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) [2,3]. Freshwater fish are especially valuable in this respect. Investigations of 27 species of wild-living fish have confirmed the high content of branched chain fatty acids (BCFA) in their meat [4]
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