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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ftmdpi:oai:mdpi.com:/2304-8158/9/12/1879/ 2023-08-20T04:06:20+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 agris 2020-12-17 application/pdf https://doi.org/10.3390/foods9121879 EN eng Multidisciplinary Digital Publishing Institute Meat https://dx.doi.org/10.3390/foods9121879 https://creativecommons.org/licenses/by/4.0/ Foods; Volume 9; Issue 12; Pages: 1879 cluster analysis energy value freshwater fish near infrared spectroscopy proximal composition Reference Intake Text 2020 ftmdpi https://doi.org/10.3390/foods9121879 2023-08-01T00:41:06Z 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. Text European eel MDPI Open Access Publishing Foods 9 12 1879 |
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English |
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cluster analysis energy value freshwater fish near infrared spectroscopy proximal composition Reference Intake |
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cluster analysis energy value freshwater fish near infrared spectroscopy proximal composition Reference Intake 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 |
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 |
Text |
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 |
Multidisciplinary Digital Publishing Institute |
publishDate |
2020 |
url |
https://doi.org/10.3390/foods9121879 |
op_coverage |
agris |
genre |
European eel |
genre_facet |
European eel |
op_source |
Foods; Volume 9; Issue 12; Pages: 1879 |
op_relation |
Meat https://dx.doi.org/10.3390/foods9121879 |
op_rights |
https://creativecommons.org/licenses/by/4.0/ |
op_doi |
https://doi.org/10.3390/foods9121879 |
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Foods |
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9 |
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12 |
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1879 |
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