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Nutritional aspects

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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Nutritional aspects

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  1. Nutritional aspects

  2. Why do consumers buy fish? • Tasty • Convenient • Good value • Healthy and nutritious

  3. Health and seafood • Seen as healthy option • Good source of protein • Low-fat no fat • Source of the Omega 3 fatty acids • Oily fish contain n-3 fatty acids (also known as omega-3 fatty acids) and vitamins A and D.

  4. perceptions of health vary with seafood categories LessHealthy More Healthy Oil rich fish Shellfish Fresh Processed White fish Frozen Natural

  5. Lean fish e.g. Cod Water 78 – 83% Protein 15 - 20% Fat 1 - 4% Fatty fish e.g. Mackerel Water 60 - 80% Protein 16 - 20% Fat 1 - 24% Composition of fish

  6. Fish muscle

  7. Cross section through body of fish

  8. Water • 70 – 80% weight of white fish fillet • 70% of fatty fish fillet

  9. Protein • 15 to 20 % of body weight • Amino acids: • lysine • methionine • found in high concentrations • complement cereal protein in diet.

  10. Fat • Not distributed evenly throughout the flesh of the fish. • Concentrated in dark muscle of fatty fish.

  11. Fish oil • Extracted from whole fish • High in poly unsaturated fatty acids • Used for: • Margarines and shortenings

  12. Fish oil 2 • Extracted from fish liver • Cod liver oil • Vitamin A • Vitamin D • Omega-3 fatty acids (EPA and DHA).

  13. The minor components of fish muscle • Carbohydrates • Minerals and Vitamins

  14. 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

  15. Factors affecting the composition of fish • Fishing ground • Season • Food supply

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