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

• Published in: Foods
• Main Authors: Mielcarek, Konrad, Puścion-Jakubik, Anna, Gromkowska-Kępka, Krystyna J., Soroczyńska, Jolanta, Naliwajko, Sylwia K., Markiewicz-Żukowska, Renata, Moskwa, Justyna, Nowakowski, Patryk, Borawska, Maria H., Socha, Katarzyna
• Format: Text
• Language: English
• Published: MDPI 2020
• Subjects: Article; European eel
• Online Access: http://www.ncbi.nlm.nih.gov/pmc/articles/PMC7766919/; http://www.ncbi.nlm.nih.gov/pubmed/33348728; https://doi.org/10.3390/foods9121879

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.