Nutritional value of several commercially important river fish species from the Czech Republic

Abstract

Proximate and fatty acid (FA) composition of seven freshwater fish species from the Czech Republic were examined. Moreover, the index of atherogenicity (IA) and the index of thrombogenicity (IT) were calculated from the obtained data. These two indices along with the total content of the essential n-3 FAs, eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) as well as the ratio of n-6/n3 FAs, provide good indicators for the nutritional value of the fish. The species had been selected owing to the limited amount of information about their nutritional composition available. Furthermore, they are not typically subject to aquaculture, being almost exclusively obtained by angling. The protein content was relatively stable in all species (17.1 ± 1.55 to 19.2 ± 2.20 g/100 g). The content of carbohydrates ranged from 0.02 ± 0.1 to 0.99 ± 0.0 g/100 g and ash from 1.08 ± 0.20 to 2.54 ± 1.57 g/100 g. As expected, a high variability was observed in the fat content (0.74 ± 0.04 to 4.04 ± 0.81 g/100 g) and the FA composition, as well as the contents of EPA and DHA. IA and IT were close to the values stated for the Eskimo diet, indicating a high nutritional value with a positive effect for human health.

Health Risk Assessment of Heavy Metals and Lipid Quality Indexes in Freshwater Fish from Lakes of Warmia and Mazury Region, Poland

“…The results of the current research on AI and TI (Figure 6) are consistent with studies conducted by Linhartová et al [58] which found that the indicators in all analyzed fish, except for Nile tilapia, were below 0.5, which indicates significant benefit to human health if these fish are included in the human diet. AI and TI for seven freshwater fish species, including perch and bream, from the Czech Republic were close to the values given for the Eskimo diet, which indicates the high nutritional value of these fish and, therefore, not a threat [59]. According to Linhartová et al [58] the higher values of these coefficients, the higher risk of developing cardiovascular diseases, because AI indicates the risk of diseases such as atherosclerosis (deposition of fat in the walls of the arteries) and TI determines the possibility of blood clots.…”

“…According to Linhartová et al [58] the higher values of these coefficients, the higher risk of developing cardiovascular diseases, because AI indicates the risk of diseases such as atherosclerosis (deposition of fat in the walls of the arteries) and TI determines the possibility of blood clots. Tilami et al [59] showed that AI and TI for bream and perch were 0.30 and 0.38 or 0.25 and 0.22, respectively. Similar values were found in these species of fish subject to this study (Figure 6).…”

Proximal Composition and Nutritive Value of Raw, Smoked and Pickled Freshwater Fish

“…Polak-Juszczak and Adamczyk [ 27 ] investigated freshwater fish from the Vistula Lagoon and reported protein contents similar to those found in the present study: bream (18.1 ± 0.5 g/100 g), eel 14.5 ± 0.8 g/100 g, perch (18.1 ± 0.5 g/100 g), pike-perch (19.5 ± 0.5 g/100 g), roach (18.3 ± 0.4 g/100 g). Khalili et al [ 28 ] also studied freshwater fish (lakes located in Czech Republic). All tested fish showed a level of protein like our study but it was lower than in Polish fish (17.1 ± 1.55 to 19.2 ± 2.20 g/100 g): bream (18.0 ± 1.24 g/100 g), perch (17.6 ± 1.85 g/100 g) and brown trout (19.2 ± 1.50 g/100 g).…”

“…Lee et al [ 29 ] revealed that fat content of freshwater rainbow trout from fish farms in South Korea was 3.6 ± 0.2 g/100 g. Aggelousis and Lazos [ 38 ] demonstrated that fat content of freshwater fish from Greece ranged from 0.6 ± 0.21 to 3.5 ± 0.65 g/100 g and fat content of bream was 1.0 ± 0.48 g/100 g. Suloma et al [ 39 ] studied freshwater fish from Philippines and reported fat content from 2.54 ± 0.27 to 19.51 ± 1.78 g/100 g in each species. Badiani et al [ 28 ] reported mean fat content to be 7.63 ± 0.58 g/100 g. Bayse et al [ 32 ] showed that average fat content of freshwater fish was 6.2 ± 3.1 g/100 g. Bogard et al [ 34 ] revealed that fat content ranged from 0.30 to 18.3 g/100 g. Chandrashekar and Deosthale [ 33 ] demonstrated mean fat content of freshwater fish to be 1.0 ± 0.35 g/100 g. Fallah et al [ 30 ] showed that mean fat content was 5.01 ± 0.35 g/100 g in freshwater fish. Khalili et al [ 28 ] investigated freshwater fish from the Czech Republic and revealed that fat content ranged from 0.74 ± 0.04 g/100 g in perch to 4.04 ± 0.81 g/100 g in common nase.…”

“…Badiani et al [ 28 ] reported mean fat content to be 7.63 ± 0.58 g/100 g. Bayse et al [ 32 ] showed that average fat content of freshwater fish was 6.2 ± 3.1 g/100 g. Bogard et al [ 34 ] revealed that fat content ranged from 0.30 to 18.3 g/100 g. Chandrashekar and Deosthale [ 33 ] demonstrated mean fat content of freshwater fish to be 1.0 ± 0.35 g/100 g. Fallah et al [ 30 ] showed that mean fat content was 5.01 ± 0.35 g/100 g in freshwater fish. Khalili et al [ 28 ] investigated freshwater fish from the Czech Republic and revealed that fat content ranged from 0.74 ± 0.04 g/100 g in perch to 4.04 ± 0.81 g/100 g in common nase.…”