Nutritional value and dietary significance of natural canned Japanese mackerel

Abstract

The aim: evaluate natural canned Japanese mackerel as specialized products for dietary nutrition based on indicators of nutritional and biological value, as well as lipid health indices. The methods: The nutritional (chemical composition) and biological value of canned Japanese mackerel, the composition of lipids and fatty acids were studied, on the basis of which lipid indices of atherogenicity, thrombogenicity and hypocholesterolemic coefficient were calculated, characterizing the dietary properties of canned Japanese mackerel. The results: It has been established that the process of high-temperature preservation of Japanese mackerel does not cause significant changes in the nutrient composition of the product. Canned Japanese mackerel is characterized by a high content of phospholipids (7.80 ± 1.1 of the total lipids or 1.41 ± 0.3 g per 100 g of the product) and PUFAs of the omega-3 family (32.26 % of the number of fatty acids). The index of atherogenicity of the lipid profile of canned food was 0.57, thrombogenicity — 0.16, and hypocholesterolemic coefficient — 2.80. Conclusions: Canned Japanese mackerel are characterized by high nutritional and biological value and are a rich source of essential lipids. The lipid indices of canned Japanese mackerel characterize the potential for the product to normalize lipid metabolism in humans and reduce the risk of developing diseases of the cardiovascular system. The newness: Based on a new methodological approach to assessing the lipid profile of canned Japanese mackerel, a possible positive effect of the product on cholesterol metabolism and the rate of thrombus formation in human blood vessels was shown. The practical significance: Natural canned food from Japanese mackerel can be recommended for inclusion in the diet of certain population groups as specialized products for dietary preventive nutrition.