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Food in health and disease : scientific-professional journal of nutrition and dietetics, Vol. 8 No. 1, 2019.

Professional paper

NUTRITIVE COMPOSITION AND LIPID QUALITY INDICES OF COMMERCIALLY AVAILABLE FILLETED FISH

Greta Krešić ; Faculty of Tourism and Hospitality Management, Department of Food and Nutrition, University of Rijeka, Primorska 42, 51410 Opatija, Croatia
Ana Vulić ; Croatian Veterinary Institute, Laboratory for Analytical Chemistry, Savska Cesta 143, 10000 Zagreb, Croatia
Lidija Dergestin Bačun ; Croatian Veterinary Institute, Laboratory for Analytical Chemistry, Savska Cesta 143, 10000 Zagreb, Croatia
Tina Lešić ; Croatian Veterinary Institute, Laboratory for Analytical Chemistry, Savska Cesta 143, 10000 Zagreb, Croatia
Darko Želježić ; Croatian Veterinary Institute, General Department, Savska Cesta 143, 10000 Zagreb, Croatia
Jelka Pleadin orcid id orcid.org/0000-0002-0768-0462 ; Croatian Veterinary Institute, Laboratory for Analytical Chemistry, Savska Cesta 143, 10000 Zagreb, Croatia

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Abstract

The importance of fish in a healthy diet is to be attributed to its low energy value, high content of proteins and essential minerals, and favourable lipid composition. Since modern consumers seek convenience, the demand for frozen fish as a nutritious food that can be quickly prepared either at home or in catering establishments is ever growing. In this study, a total of 45 fillets of three commercially important filleted frozen fish, including chum salmon (Oncorhyncus keta), saithe (Pollachius virens) and hake (Merluccius hubbsi), were analysed for their basic nutritive composition, fatty acid profile and lipid quality indices. The obtained results showed the highest average amount of fat in hake (4.20 ± 0.85 g/100 g), while chum salmon was the richest in proteins (18.74 ± 1.48 g/100 g). Hake was found to contain the highest amount of n-3 polyunsaturated fatty acids and to have the most favourable thrombogenic index, while chum salmon had the most favourable atherogenic index and the most preferable ratio of hypocholesterolaemic over hypercholesterolaemic fatty acids. Our results could serve as the basis for widening the scope of recommendations for lean fish dietary intake.

Keywords

filleted fish; nutritive composition; fatty acids profile; lipid quality indices

Hrčak ID:

222014

URI

https://hrcak.srce.hr/222014

Publication date:

30.6.2019.

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