Could someone send me data on the protein content and phospholipid content in fish? I am trying to check if normalization of bioconcentration factors using these will help reduce variability in PFAS measured in fish tissue.
Thank you,
Katherine
Processing of fish in aquaculture generates considerable amounts of by-products that remain underused and/or unexploited. We evaluated the nutritive content of fish by-products (head, gills, intestines, trimmings, bones, and skin) from meagre and gilthead sea bream fish species reared in Greece in order to estimate their nutritional value for future development of high added-value products.
see the links below....
https://pubmed.ncbi.nlm.nih.gov/9258553/
Article Nutrient Composition and Fatty Acid and Protein Profiles of ...
https://www.jstor.org/stable/3581688
https://www.primescholars.com/articles/total-protein-and-lipid-content-in-edible-tissues-of-fishes-from-kasimodu-fishlanding-centre-chennai-tamilnadu.pdf
https://dergipark.org.tr/tr/download/article-file/132526
Article Polyunsaturated fatty acids and nutritional quality of five ...
Article Lipid, protein, and calorie content of different Atlantic an...
Thank you very much. I was wondering if you would know some papers that have polar lipid content and specific protein(serum albumin, fatty acid binding protein) content data of north American fish species. Thank you again.
The protein content and phospholipid content of fish can vary widely depending on the species, size, and age of the fish, as well as the part of the fish being considered.
In general, fish is a good source of protein, with many species containing 15-25% protein by weight. Some examples of the protein content of various fish species are as follows:
- Atlantic salmon: 19-21% protein
- Sardines: 22-25% protein
- Cod: 16-20% protein
- Tilapia: 18-24% protein
- Catfish: 18-25% protein
Phospholipids are a type of lipid (fat) that are an important component of cell membranes. They are composed of a glycerol backbone and two fatty acids, with a phosphate group attached to the glycerol. Fish are also a good source of phospholipids, with most species containing 2-5% phospholipids by weight. Some examples of the phospholipid content of various fish species are as follows:
- Atlantic salmon: 2-3% phospholipids
- Sardines: 3-5% phospholipids
- Cod: 2-3% phospholipids
- Tilapia: 2-3% phospholipids
- Catfish: 2-4% phospholipids
It is important to note that the protein and phospholipid content of fish can vary depending on the specific part of the fish being considered. For example, the protein and phospholipid content may be higher in the muscle tissue compared to the liver or other organs. The cooking method can also affect the protein and phospholipid content of fish, as some of the nutrients may be lost during cooking.
Ahmad Al Khraisat Thank you very much. Can you tell me if there are any databases that contain phospholipd content of different tissue of fresh water fish?. I am specifically trying to find phospholipid content in the liver, kidney and muscle for fresh water fish such as salmon, blue gill fish, catfish, perch. arctic char etc
Katherine Sp There are several databases that may contain information on the phospholipid content of different tissues in fresh water fish. Some sources that you may find useful include:
- The Food Composition Databases maintained by the United States Department of Agriculture (USDA) contain nutrient data for a variety of foods, including some species of fresh water fish. The database is available online at https://ndb.nal.usda.gov/ndb/.
- The Food and Agriculture Organization of the United Nations (FAO) maintains a database of food composition data called the FAO Food Composition Databases. This database includes data on the nutrient content of various foods, including some species of fresh water fish. The database is available online at http://www.fao.org/food/food-and-nutrition/food-composition/en/.
- The Lipid Library, maintained by the American Oil Chemists' Society (AOCS), is a comprehensive database of lipid-related information, including data on the phospholipid content of various foods. The database is available online at https://www.lipidlibrary.org/.
You may also be able to find information on the phospholipid content of specific tissues in fresh water fish in the scientific literature. There are many scientific journals that publish research on the nutrient content of foods, including fish. Some databases that you can use to search for this type of research include PubMed (https://www.ncbi.nlm.nih.gov/pubmed/) and Scopus (https://www.scopus.com/).
I hope this information is helpful. Let me know if you have any other questions.
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