Institute of Animal Nutrition and Bromatology, University of Life Sciences, Akademicka Street 13, 20-950 Lublin, Poland.
Institute of Soil Science, Environment Engineering and Management, University of Life Sciences in Lublin, 20-950 Lublin, Poland.
Nutrients. 2019 Jun 26;11(7):1448. doi: 10.3390/nu11071448.
In the present study, were determined the basic nutrients (dry matter, crude ash, crude protein, ether extract, and energy) and mineral elements content in chosen species of raw and smoked freshwater and sea fish. The content of dry matter, and basic nutrients and Na+, K+, Ca, Mg, P, Zn, and Cu in the fish samples was determined. The dietary intake of several macro- and microconstituents per one serving (150 g fresh or smoked fish) was calculated. The fresh fish contained on average 220.2 to 283.7 g·kg of dry matter, 12.4 to 10.7 g·kg of crude ash, 176.2 to 173.5 g·kg of crude protein, 32.6 to 78.6 g·kg of ether extract, and 104.6 to 119.1 kcal (freshwater and sea fish, respectively). Thermal treatment reduces the water and fat content in fish meat. Reduction of the K, Ca, Mg, P, Zn, and Cu levels was observed most frequently. The one serving of fish covers approximately 23% and 12% of the recommended dietary amount of K, 7.5-5.0% of Ca, ~12% of Mg, 6.8 to 12.5% of Zn, and about covered 6.7% of Cu. The smoking process increased the concentration of some basic nutrients and reduced the fat and mineral content. Whitefish, trout, halibut, mackerel, and herring had the highest levels of the analyzed minerals.
在本研究中，测定了选定的新鲜和熏制淡水和海鱼的基本营养素（干物质、粗灰分、粗蛋白、乙醚提取物和能量）和矿物质含量。测定了鱼样中的干物质、基本营养素以及 Na+、K+、Ca、Mg、P、Zn 和 Cu 的含量。计算了每份（150 克新鲜或熏制鱼）的几种宏量和微量营养素的摄入量。新鲜鱼平均含有 220.2 至 283.7 克干物质、12.4 至 10.7 克粗灰分、176.2 至 173.5 克粗蛋白、32.6 至 78.6 克乙醚提取物和 104.6 至 119.1 千卡（淡水和海鱼分别）。热处理会降低鱼肉中的水分和脂肪含量。最常观察到 K、Ca、Mg、P、Zn 和 Cu 水平的降低。一份鱼大约能满足人体对 K 的推荐膳食摄入量的 23%和对 Ca 的推荐膳食摄入量的 12%，能满足 Mg 的推荐膳食摄入量的~12%，能满足 Zn 的推荐膳食摄入量的 6.8 至 12.5%，大约能满足 Cu 的推荐膳食摄入量的 6.7%。熏制过程增加了一些基本营养素的浓度，降低了脂肪和矿物质的含量。白鱼、鳟鱼、大比目鱼、鲭鱼和鲱鱼的分析矿物质含量最高。
