Proximal Composition and Nutritive Value of Raw, Smoked and Pickled Freshwater Fish
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 an...
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ftdoajarticles:oai:doaj.org/article:eb01f38995ef44c38117812235de312e 2023-05-15T16:08:41+02:00 Proximal Composition and Nutritive Value of Raw, Smoked and Pickled Freshwater Fish Konrad Mielcarek Anna Puścion-Jakubik Krystyna J. Gromkowska-Kępka Jolanta Soroczyńska Sylwia K. Naliwajko Renata Markiewicz-Żukowska Justyna Moskwa Patryk Nowakowski Maria H. Borawska Katarzyna Socha 2020-12-01T00:00:00Z https://doi.org/10.3390/foods9121879 https://doaj.org/article/eb01f38995ef44c38117812235de312e EN eng MDPI AG https://www.mdpi.com/2304-8158/9/12/1879 https://doaj.org/toc/2304-8158 doi:10.3390/foods9121879 2304-8158 https://doaj.org/article/eb01f38995ef44c38117812235de312e Foods, Vol 9, Iss 1879, p 1879 (2020) cluster analysis energy value freshwater fish near infrared spectroscopy proximal composition Reference Intake Chemical technology TP1-1185 article 2020 ftdoajarticles https://doi.org/10.3390/foods9121879 2022-12-31T04:57:01Z 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. Article in Journal/Newspaper European eel Directory of Open Access Journals: DOAJ Articles Foods 9 12 1879 |
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Open Polar |
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Directory of Open Access Journals: DOAJ Articles |
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ftdoajarticles |
language |
English |
topic |
cluster analysis energy value freshwater fish near infrared spectroscopy proximal composition Reference Intake Chemical technology TP1-1185 |
spellingShingle |
cluster analysis energy value freshwater fish near infrared spectroscopy proximal composition Reference Intake Chemical technology TP1-1185 Konrad Mielcarek Anna Puścion-Jakubik Krystyna J. Gromkowska-Kępka Jolanta Soroczyńska Sylwia K. Naliwajko Renata Markiewicz-Żukowska Justyna Moskwa Patryk Nowakowski Maria H. Borawska Katarzyna Socha Proximal Composition and Nutritive Value of Raw, Smoked and Pickled Freshwater Fish |
topic_facet |
cluster analysis energy value freshwater fish near infrared spectroscopy proximal composition Reference Intake Chemical technology TP1-1185 |
description |
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. |
format |
Article in Journal/Newspaper |
author |
Konrad Mielcarek Anna Puścion-Jakubik Krystyna J. Gromkowska-Kępka Jolanta Soroczyńska Sylwia K. Naliwajko Renata Markiewicz-Żukowska Justyna Moskwa Patryk Nowakowski Maria H. Borawska Katarzyna Socha |
author_facet |
Konrad Mielcarek Anna Puścion-Jakubik Krystyna J. Gromkowska-Kępka Jolanta Soroczyńska Sylwia K. Naliwajko Renata Markiewicz-Żukowska Justyna Moskwa Patryk Nowakowski Maria H. Borawska Katarzyna Socha |
author_sort |
Konrad Mielcarek |
title |
Proximal Composition and Nutritive Value of Raw, Smoked and Pickled Freshwater Fish |
title_short |
Proximal Composition and Nutritive Value of Raw, Smoked and Pickled Freshwater Fish |
title_full |
Proximal Composition and Nutritive Value of Raw, Smoked and Pickled Freshwater Fish |
title_fullStr |
Proximal Composition and Nutritive Value of Raw, Smoked and Pickled Freshwater Fish |
title_full_unstemmed |
Proximal Composition and Nutritive Value of Raw, Smoked and Pickled Freshwater Fish |
title_sort |
proximal composition and nutritive value of raw, smoked and pickled freshwater fish |
publisher |
MDPI AG |
publishDate |
2020 |
url |
https://doi.org/10.3390/foods9121879 https://doaj.org/article/eb01f38995ef44c38117812235de312e |
genre |
European eel |
genre_facet |
European eel |
op_source |
Foods, Vol 9, Iss 1879, p 1879 (2020) |
op_relation |
https://www.mdpi.com/2304-8158/9/12/1879 https://doaj.org/toc/2304-8158 doi:10.3390/foods9121879 2304-8158 https://doaj.org/article/eb01f38995ef44c38117812235de312e |
op_doi |
https://doi.org/10.3390/foods9121879 |
container_title |
Foods |
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9 |
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12 |
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1879 |
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1766404704008404992 |