Proximate and mineral analysis of Atlantic salmon (Salmo Salar) cultivated in Bulgaria

A Atanasoff,G Nikolov,Y Staykov,I Sirakov,G Zhelyazkov

doi:10.2298/bah1303571a

Abstract

Problem statement: Only limited information exists on nutrients in salmonoids meat in Bulgaria, which may to be different and vary to a greater extent than the nutrient composition of other fish items. The present paper is aimed to determine the proximate composition, macro and trace elements of Atlantic salmon`s meat. These data could be helpful in judging the value of nutrient composition data as a base for dietary recommendations. Organisms: 12 species of Atlantic salmon (Salmo salar). Approach: The aim of this study was to determine the proximate composition and levels of iron, potassium, sodium, calcium, phosphorus, magnesium, copper, selenium and zinc in Atlantic salmon cultivated for the first time in Bulgaria. The content of protein, fat and ash and concentrations of iron, potassium, sodium, calcium, phosphorus, magnesium, copper, selenium and zinc were determined by automatic systems and electro thermal atomic absorption spectrometry (ETAAS) after microwave digestion. Mean values and their respective coefficients of variation were calculated from the measured concentrations. Conclusion: In order to provide an accurate overview and to be able to calculate reliable dietary intakes, it is important to know the fish composition data.

Highlights

The first evidence connecting humans to salmon was found in southwestern France and northern Spain in caves that were occupied during the Upper Paleolithic period
Calcium is an essential macro element and it is present in the structure of bone
The investigation focused on chemical composition of Salmon fish and provided in particular information on the both macro elements and trace elements in meat

Summary

Introduction

The first evidence connecting humans to salmon was found in southwestern France and northern Spain in caves that were occupied during the Upper Paleolithic period. Among seafood species consumed in the world, salmon is an important contributor of many nutrients She is preferred fish species for consumption because of its rapid growth and rich and diverse composition of the meat (Exler, 2007). It is essential that nutrient data, including trace element contents, are regularly updated to reflect the current data situation and to monitor possible changes (Gerber et al, 2008). These data could be helpful in judging the value of nutrient composition data as a base for dietary recommendations (Leonhardt and Wenk, 1997)

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Conclusion