赞比亚的鱼类产品加工，以实现可持续粮食系统并为生命最初1000天提供营养食品。
Processing of fish products in Zambia for sustainable food systems and nutritious food for the first 1,000 days of life.
作者信息
Ahern Molly B, Genschick Sven, Muluku Abraham, Mba Ogan I, Thilsted Shakuntala H
机构信息
Food and Agriculture Organization of the United Nations, Fisheries and Aquaculture Division, Rome, Italy.
Deutsche Gesellschaft Für International Zusammenarbeit (GIZ), Eschborn, Germany.
出版信息
Front Nutr. 2025 Apr 15;12:1536097. doi: 10.3389/fnut.2025.1536097. eCollection 2025.
BACKGROUND/OBJECTIVES: Fish is a highly perishable food, and in the absence of cold chain technologies, is often preserved using traditional technologies in rural fishing communities of Zambia. High fish losses contribute to food insecurity, malnutrition, and unsustainable food systems in Zambia. The objective of this research was to analyze the nutrient profiles of indigenous fish species and fish products processed using both traditional methods and modern techniques aimed at enhancing food quality, minimizing fish loss and waste, and increasing efficiency. The ultimate goal is to contribute to more environmentally and economically sustainable fish supply chains. We analyzed the proximate, vitamin, mineral and fatty acid composition of ten fish products from inland capture fisheries.
METHODS
Samples of ten fish products from inland capture fisheries in Zambia were collected and analyzed for their nutrient content. The potential contribution of each species to recommended nutrient intakes (RNIs) for pregnant and lactating women (PLW) and infants was calculated.
RESULTS
Iron content of fish products ranged from 0.31 to 2.49 mg/100 g, zinc from 0.2 to 1.13 mg/100 g, and calcium from 151.15 to 636.28 mg/100 g. Docosahexaenoic acid (DHA) was high in smoked fish and smoked fish powder processed using improved smoking kilns, which contributed 15-20% of daily DHA requirements for PLW and infants, based on a 25g or 10g serving (respectively). The ten products analyzed contributed 6-33% of daily requirements of DHA for both PLW and infants. Improved techniques for smoking fish resulted in greater content of Vitamins A and E, compared to traditional methods.
CONCLUSION
This article provides evidence of the nutrient content of various fish products processed using traditional and improved technologies which are important for sustaining fish consumption and contributing to food security and nutrition in Zambia in the first 1,000 days of life.
背景/目标：鱼类是极易腐坏的食物，在缺乏冷链技术的情况下，赞比亚农村渔业社区常使用传统技术来保存鱼类。大量的鱼类损失导致赞比亚出现粮食不安全、营养不良和不可持续的粮食系统问题。本研究的目的是分析本地鱼类品种以及使用传统方法和现代技术加工的鱼类产品的营养成分，旨在提高食品质量、减少鱼类损失和浪费并提高效率。最终目标是促进更具环境和经济可持续性的鱼类供应链。我们分析了内陆捕捞渔业的十种鱼类产品的近似成分、维生素、矿物质和脂肪酸组成。
方法
收集了赞比亚内陆捕捞渔业的十种鱼类产品样本，并分析其营养成分。计算了每种鱼类产品对孕妇和哺乳期妇女以及婴儿推荐营养素摄入量（RNI）的潜在贡献。
结果
鱼类产品的铁含量在0.31至2.49毫克/100克之间，锌含量在0.2至1.13毫克/100克之间，钙含量在151.15至636.28毫克/100克之间。使用改良烟熏窑加工的烟熏鱼和烟熏鱼粉中二十二碳六烯酸（DHA）含量较高，以25克或10克的食用量（分别针对孕妇和哺乳期妇女以及婴儿）计算，其DHA含量占每日需求量的15 - 20%。所分析的十种产品对孕妇和哺乳期妇女以及婴儿的DHA每日需求量的贡献率为6 - 33%。与传统方法相比，改良的鱼类烟熏技术使维生素A和E的含量更高。
结论
本文提供了使用传统和改良技术加工的各种鱼类产品营养成分的数据，这些数据对于在生命的前1000天维持赞比亚的鱼类消费、促进粮食安全和营养具有重要意义。
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