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2015 | OriginalPaper | Chapter

14. Chemical Composition of Fish and Fishery Products

Author : Zulema Coppes Petricorena

Published in: Handbook of Food Chemistry

Publisher: Springer Berlin Heidelberg

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Abstract

Aquatic organisms are considered a low-fat and protein-rich source, with other nutritional components that are positively attributed to health. Some micronutrients are in general more abundant in aquatic animals and plants than mammalian meats or terrestrial vegetables. Since ancient times, fish and shellfish have been used as food, but only in the second period of the twentieth century has aquatic food gained enormous relevance. Chemical composition of fish varies greatly among species and from an individual fish to another, depending on age, sex, environment, and season. Fish is the only protein source that contains all the essential amino acids. Lipids and proteins are the major components of fish food; meanwhile carbohydrates are usually detected at very low levels (<0.5 %). Fish is an excellent source of valuable micronutrients, vitamins, and minerals; vitamin content in fish is compared to that in mammals with the exception of vitamins A, D, and B₁₂. Fish enzymes obtained from fish offal and discards from the fishery industry are relevant owing to their applications to other food industries besides fisheries. Finally, a huge number of nutraceuticals from fish are being researched with enormous great application to human health. Hence, there is a growing demand for food from the aquatic, either marine or freshwater environment, owing to their nutritional components with health benefits to humans and animals.

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Title: Chemical Composition of Fish and Fishery Products
Author: Zulema Coppes Petricorena
Publisher: Springer Berlin Heidelberg
Book: Handbook of Food Chemistry
Print ISBN: 978-3-642-36604-8

Electronic ISBN: 978-3-642-36605-5

Copyright Year: 2015
DOI: https://doi.org/10.1007/978-3-642-36605-5_12