Transcript Nutritional aspects - Seafood Training Academy

Nutritional aspects
Why do consumers buy fish?
Tasty
Convenient
Good value
Healthy and nutritious
Health and seafood
Seen as healthy option
Good source of protein
Low-fat no fat
Source of the Omega 3 fatty acids
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Oily fish contain n-3 fatty acids (also known as
omega-3 fatty acids) and vitamins A and D.
perceptions of health vary with
seafood categories
Less Healthy
More Healthy
Oil rich fish
Shellfish
Fresh
Processed
White fish
Frozen
Natural
Composition of fish
Lean fish e.g. Cod
Fatty fish e.g. Mackerel
Water 78 – 83%
Protein 15 - 20%
Fat
1 - 4%
Water 60 - 80%
Protein 16 - 20%
Fat
1 - 24%
Fish muscle
Cross section through body of fish
Water
70 – 80% weight of white fish fillet
70% of fatty fish fillet
Protein
15 to 20 % of body weight
Amino acids:
lysine
methionine
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found in high concentrations
complement cereal protein in diet.
Fat
Not distributed evenly throughout the flesh
of the fish.
Concentrated in dark muscle of fatty fish.
Fish oil
Extracted from whole fish
High in poly unsaturated fatty acids
Used for:
Margarines and shortenings
Fish oil 2
Extracted from fish liver
Cod liver oil
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Vitamin A
Vitamin D
Omega-3 fatty acids (EPA and DHA).
The minor components of fish
muscle
Carbohydrates
Minerals and Vitamins
Mercury in Fish
Bad fish, good fish
Fish most likely to contain mercury:
• Shark
• Swordfish
• King mackerel
• Tilefish
• Albacore tuna
Fish known to be low in mercury:
• Shrimp
• Canned light tuna
• Salmon
• Pollock
• Catfish
Source: FDA/EPA
Factors affecting the composition of
fish
Fishing ground
Season
Food supply