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Nutrient content of processed fish products common to the jewish diet

1989; Elsevier BV; Volume: 2; Issue: 1 Linguagem: Inglês

10.1016/0889-1575(89)90064-1

1096-0481

Lori F. Pivarnik, Elizabeth M. Ferguson, A. Rheault, Lynne M. Macdonald, Araceli Bonilla, C. E. Olney,

Biochemical Analysis and Sensing Techniques

Four processed fish products common in the Jewish diet—smoked salmon, gefilte fish, pickled herring, and smoked white fish—were analyzed for proximate composition, fatty acid, cholesterol, and mineral and vitamin contents. Gefilte fish had the lowest protein level (9.1%), the highest Fe(2.5 mg/100 g) and Zn (0.82 mg/100 g) contents, and had, overall, the lowest content of B vitamins. Pickled herring had the highest vitamin A, B12, riboflavin, and Ca levels with 861 IU, 4.3 μg, 0.14 mg, and 77. mg per 100 g, respectively. Pickled herring also had the highest percentage unsaturated fatty acids (84.4%) and lowest cholesterol (12.9%) levels. Smoked white fish had the highest protein (23.4%) and lowest fat content (0.93%). The Na levels ranged from a high of 1.02 g/100 g for smoked white fish to 0.52 g/100 g for gefilte fish.