Proximal Composition and Nutritive Value of Raw, Smoked and Pickled Freshwater Fish

Konrad Mielcarek,Sylwia K Naliwajko,Anna Puścion-Jakubik,Maria H Borawska,Patryk Nowakowski,Justyna Moskwa,Jolanta Soroczyńska,Katarzyna Socha,Renata Markiewicz-Żukowska,Krystyna J Gromkowska-Kępka

doi:10.3390/foods9121879

Abstract

The aim of the study was to assess protein, fat, salt, collagen, moisture content and energy value of freshwater fish purchased in Polish fish farms. Eight species of freshwater fish (raw, smoked, pickled) were assessed by near infrared spectroscopy (NIRS). The protein content varied between 15.9 and 21.7 g/100 g, 12.8 and 26.2 g/100 g, 11.5 and 21.9 g/100 g in raw, smoked and pickled fish, respectively. Fat content ranged from 0.89 to 22.3 g/100 g, 0.72 to 43.1 g/100 g, 0.01 to 29.7 g/100 g in raw, smoked and pickled fish, respectively. Salt content ranged from 0.73 to 1.48 g/100 g, 0.77 to 3.39 g/100 g, 1.47 to 2.29 g/100 g in raw, smoked and pickled fish, respectively. A serving (150 g) of each fish product provided 53.2–71.9% of the Reference Intake (RI) for protein, 2.21–60.3% of the RI for fat, 21.3–61.3% of the RI for salt and 6.27–24.4% kJ/6.29–24.5% kcal of the RI for energy. Smoked fish had a higher protein and also fat content than raw and pickled fish, while smoked and pickled fish had higher salt content than raw fish. Cluster analysis was performed, which allowed to distinguish, on the basis of protein, fat, salt, collagen and moisture content, mainly European eel.

Highlights

Fish are one of the most valuable components of the human diet
The majority of studies that utilize the near infrared spectroscopy (NIRS) method involve scanning food samples followed by chemometric analysis
Software used in our research provided information on the composition of a sample on the basis of the created database and artificial neural networks

Summary

Introduction

Organization guidelines, it is recommended that fish is consumed two to three times a week in order to prevent lifestyle diseases [1]. There are many essential nutrients in fish meat. Fish meat can be considered as a source of digestible protein, characterized by the content of essential amino acids for humans. Fish meat contains essential unsaturated fatty acids, especially omega-3 (eicosapentaenoic acid (EPA) and docosapentaenoic acid (DHA)), which improve human health and prevent many diseases. Omega-3 acids prevent heart disease and hypertension and have an anti-atherosclerotic effect. They have been proven to reduce mortality of patients with coronary artery disease [4]

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