Assessment of the Nutrient and Metabolic Profile of the Chum Salmon (Oncorhynchus keta)

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An analysis of the biological value of chum salmon showed that, in terms of the balance of the amino acid composition of the protein, chum salmon with spawning changes is not inferior to chum salmon without spawning changes (chum salmon “silver”). A higher content of polyunsaturated fatty acids in total lipids, including omega-3, was noted in chum salmon with spawning changes compared to chum salmon “silver”. The metabolic profile of chum salmon samples obtained by NMR spectroscopy showed that the levels of Asp, Glu and Glc markedly increase during spawning migration, which is explained by the limited feeding of fish. The total taste index was calculated of chum salmon «silver», which was 4.06 ± 0.11, and that chum salmon with spawning changes was 3.46 ± 0.09, therefore, according to taste sensations chum salmon «silver» has a richer taste compared to chum salmon with spawning changes. The results of the analysis of the nutritional value and metabolic profile of chum salmon with spawning changes can be used in the manufacture of minced fish for the subsequent production of specialized food products by introducing functional additives that balance the consistency, color, and also give a functional orientation.

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L. Abramova

Russian Federal Research Institute оf Fisheries and Oceanography

Email: kozin82a@gmail.com
俄罗斯联邦, Moscow, 105187

A. Kozin

Russian Federal Research Institute оf Fisheries and Oceanography

编辑信件的主要联系方式.
Email: kozin82a@gmail.com
俄罗斯联邦, Moscow, 105187

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2. Fig. 1. Content of essential (a) and replaceable amino acids (b) in proteins of chum salmon samples No. 5 (I) and No. 10 (II) (arithmetic mean ± standard deviation).

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3. Fig. 2. Total content of saturated, monounsaturated, PUFA, omega-3 PUFA, omega-6 PUFA in chum salmon samples No. 5 (I) and No. 10 (II).

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4. Fig. 3. 1H NMR spectra of muscle tissue extracts of chum salmon samples No. 5 (I) and No. 10 (II).

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5. Fig. 4. Taste index indicators of chum salmon samples No. 5 (I) and No. 10 (II): sweet (a), bitter (b), umami (c).

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