PMID: 8962904Jul 1, 1996Paper

Fat, protein and caloric content of different fish, seafood and mollusks, Atlantic and Mediterranean habitually consumed in the south of Spain

Nutrición hospitalaria
F SoriguerI Esteva

Abstract

To evaluate in a systematic manner, the fat, protein, caloric, and fatty acids contents of 35 species of fish, seafood and mollusks, usually consumed in Andalucía (Spain). 35 different species, representative of those usually consumed in Andalucía in the course of the four seasons of the year, are studied. In all units of the study, in a portion of the muscle tissue, measurements were taken to evaluate the total fat (extraction by the Folch method and by gravimetry), protein concentration (Kjehldal method), total calories (gas chromatography). A table shows the concentration of fat, protein and different fatty acids found in the studied species. There is a great interspecies variability in the fat concentration and in that of the different fatty acids. In the same way there is a great interspecies seasonal variety for some of those studied. Independently of the season studied, the relative proportion of fatty acids was not independent of the total concentration of fat. From the nutritional, culinary and gastronomic point of view, in the Mediterranean area it is common to classify the fish as "white" (low fat) and "blue" (fat). However, the systematic study of a large number of species shows that the categorization of "white" or...Continue Reading

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