Muscle proximate composition of various food fish species and their nutritional significance: A review

Abstract

Today, there is a growing awareness about the importance of eating nutritious foods and fish is gaining momentum as a result of its unique nutritional benefits. Fish are considered as nutritionally valuable part of the human diet because of the presence of both macronutrients (proteins, lipids and ash) and micronutrients (vitamins and minerals). These nutrients are indispensable in human nutrition and have proven to be involved in several metabolic functions. The nutritional content can be used to rank different fish species based on their nutritional and functional benefits, allowing consumers to make better decisions according to their requirements. Proximate composition of fish includes determination of moisture, protein, fat and ash contents, which constitutes about 96%−98% of the total constituents of the fish body. The study of these components gives us a clear understanding in assessing the energy value of the fishes. In the present study, an attempt has been made to provide a concise review about the proximate composition of various fish species from different parts of the world in order to evaluate the high-protein, low-fat food with excellent nutritional values and to enlighten the different exogenous and endogenous factors that are actually responsible for their variation. The review also provides an insight into the characteristics of the chemical composition of various fish species, which are gaining importance for the sector involving fish and fishery products for domestic and foreign trade and for appreciating as animal feed all over the world.

Effects of dietary substitution of fishmeal by black soldier fly (Hermetia illucens) meal on growth performance, whole-body chemical composition, and fatty acid profile of Pontastacus leptodactylus juveniles

“…Furthermore, the moisture content decrease followed the increase in lipids. This relation type has been studied and has been observed by many previous researchers in fish ( Ahmed et al, 2022 ). More specifically, the whole-body moisture content seemed to be inversely dependent to whole body lipid content as it increases or decreases as lipids are utilized or stored ( Shearer, 1994 ).…”

Consumption of Fish in Chronic Kidney Disease – A Matter of Depth

“…[ 24 ] Their nutritional composition varies in water (66%–81%), protein (16%–21%), mineral (1.2%–1.5%), fat (0.2%–25%), and carbohydrate (0%–0.5%) content. [ 25 ] The variation in the nutritional composition depends on species and feeding habits, habitats, age, sex, size, season, and genetic features. Furthermore, different methods of processing (such as smoking, canning, and salting) and cooking (such as frying and steaming) can change the nutritional composition of the fish.…”

“…Furthermore, different methods of processing (such as smoking, canning, and salting) and cooking (such as frying and steaming) can change the nutritional composition of the fish. [ 25 ]…”

Research Progress on Nutritional Value, Preservation and Processing of Fish—A Review

“…Furthermore, the nutritional value of fish has shown some beneficial effects on human health with efficient protective measures against cardiovascular diseases, cancer and Alzheimer’s disease [ 17 ]. Fish has contained high nutritional value due to having rich contents of protein, water, amino acid composition and fatty acids [ 18 ].…”