Canned Fish in Brine-Variability in Macronutrient and Fatty Acid Composition

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00064190%3A_____%2F26%3A10001446" target="_blank" >RIV/00064190:_____/26:10001446 - isvavai.cz</a>

Result on the web

<a href="https://doi.org/10.3390/biology15050381" target="_blank" >https://doi.org/10.3390/biology15050381</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.3390/biology15050381" target="_blank" >10.3390/biology15050381</a>

Result language

angličtina

Original language name

Canned Fish in Brine-Variability in Macronutrient and Fatty Acid Composition

Original language description

Marine fish are a good dietary source of important macro- and micronutrients. In addition to fresh fish, fish with varying degrees of industrial processing-frozen, marinated, smoked, canned, etc.-is used extensively in the food market. This study comprehensively characterizes the protein content, fat content, and fatty acid composition of various commercially available canned marine fish species. All canned fish muscle and cod liver were in salted brine, to eliminate the influence of other ingredients. All samples obtained from muscle had a relatively high protein content, mostly between 15 and 21 g/100 g. The fat content was highly variable, ranging from a few tenths to 15 g/100 g. Of the fatty acids, PUFAs predominated in almost all samples. The fatty acid composition of canned fish was very similar to the fatty acid composition of fresh fish. The fact that the content of highly oxylabile PUFAs practically did not differ compared to fresh fish indicates that the preservation process does not lead to significant oxidative damage to this type of product. A significant benefit of eating marine fish is the intake of highly unsaturated fatty acids EPA and DHA of the omega-3 fatty acid series. Mainly mackerel and sardines are an excellent source of these two acids. Atlantic salmon and sockeye salmon are also very good sources. As a result, consuming an average of 3 g of cod liver, 10 g of mackerel, 15 g of sardines, or 30 g of Atlantic and sockeye salmon is sufficient to ensure the recommended daily intake of EPA and DHA.

Czech name

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Czech description

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Type

J_imp - Article in a specialist periodical, which is included in the Web of Science database

CEP classification

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OECD FORD branch

10608 - Biochemistry and molecular biology

Project

—

Continuities

V - Vyzkumna aktivita podporovana z jinych verejnych zdroju

Publication year

2026

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

BIOLOGY-BASEL

ISSN

—

e-ISSN

2079-7737

Volume of the periodical

15

Issue of the periodical within the volume

5

Country of publishing house

CH - SWITZERLAND

Number of pages

13

Pages from-to

nestránkováno

UT code for WoS article

001713720600001

EID of the result in the Scopus database

2-s2.0-105032788369