Determination of Nutrient, Fatty Acid, Micro, and Macronutrient Content of Frozen Freshwater Fish
DOI:
https://doi.org/10.17108/ActAgrOvar.2025.66.2.47Keywords:
freshwater fish, nutritional composition, fatty acid composition, microelements, macroelementsAbstract
Understanding the nutritional composition of foods is essential for healthy choices and sustainable consumption. Although frozen fish are often perceived as nutritionally inferior to fresh fish, research has not determined whether freezing actually reduces their nutrient content or overall quality. To characterize the nutrient, fatty acid, and mineral profiles of commonly consumed frozen freshwater species, we analyzed samples from four species. Results demonstrated that commercially available frozen products had nutrient levels comparable to those reported in the literature for unfrozen fish. Among the species, carp showed the highest protein (83.01 ± 0.5%), followed by silver carp (71.97 ± 1.6 %), whereas African catfish (22.75 ± 0.1 %) and grass carp (20.28 ± 0.1 %) had the highest fat. Notably, carp skin protein (75.30 ± 0.3 %) exceeded fillet, and trout skin fat (38.45 ± 0.1 %) surpassed its fillet. Grass carp recorded the highest SFA (42.50 ± 0.1 %), PUFA (41.63 ± 0.1 %), and UFA (86.64 ± 0.1 %; ratio 0.98). Carp fillet had the highest MUFA (58.70 ± 0.3 %), while trout fillet showed elevated n-6 (28.31 ± 0.0 %) and n-3 (12.35 ± 0.0 %). Mineral profiles varied: carp was richest in Fe, Zn, Cu, Mg, Na; silver carp in Mn, Ca, P; trout in K. Taken together, frozen freshwater fish remain excellent sources of essential polyunsaturated fatty acids and micro- and macroelements, matching fresh fish quality.
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