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Chemical Composition of Fish and Fishery Products

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Handbook of Food Chemistry

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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  1. Department of Biochemistry (DEPBIO), Faculty of Chemistry, UDELAR, Gral. Flores 2124, 11800, Montevideo, Uruguay

    Zulema Coppes Petricorena

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  1. School of Life Sciences, The Chinese University of Hong Kong, Hong Kong, China

    Peter Chi Keung Cheung

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Petricorena, Z.C. (2014). Chemical Composition of Fish and Fishery Products. In: Cheung, P. (eds) Handbook of Food Chemistry. Springer, Berlin, Heidelberg. https://doi.org/10.1007/978-3-642-41609-5_12-1

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