Evaluation of the Nutritional Quality of the Five Commercial Fish Species From the Persian Gulf From Human Health Perspective
Year: 2025
Type: article
Abstract: ABSTRACT This study aimed to assess the nutritional value of the five commercial fish species from the Persian Gulf. All species were low‐fat (0.07–1.64 g/100 g) and low‐calorie fish (108.54–126.17 cal/100 g). Lysine was the most important essential amino acid (EAA) (27.52%–28.82%). The total aromatic amino acids (TArAA), the ratios of essential amino acids to total amino acids (EAA/TAA), and the essential amino acids to non‐essential amino acids (EAA/NEAA) were higher than recommended by FAO/WHO. Tryptophan was the primary limiting amino acid. Nemipterus japonicus had the best protein quality with an EAAI (75.92) and BV (71.02). Oleic acid (57.32%–72.75%) and alpha‐linolenic acid (14.81%–39.45%) were the most abundant monounsaturated (MUFA) and polyunsaturated fatty acids (PUFA), respectively. The Platycephalus indicus , with high PUFA and PI levels (3.97% and 7.02%, respectively), has better lipid quality than other species. Consuming 111 g (59% meal portion), 258 g (138%), 180 g (96%), and 443 g (237%) of Atropus atropos , Sphyraena jello , N. japonicus , and Argyrops spinifer , respectively, could meet daily Ca, K, Fe, and Zn requirements. The Na/K ratio in five species and the Ca/Mg ratio in A. atropos and N. japonicus were in the standard range. In conclusion, all five fish species are good sources of lysine, oleic acid, alpha‐linolenic acid, K, Ca, Zn, and Fe. N. japonicus and P. indicus have the best protein and lipid nutritional quality, respectively; they can be suggested for a healthy diet.
Source: Food Science & Nutrition
DOI: 10.1002/fsn3.70704
Authors: Behrooz Mohammadzadeh, Javad Feizy
Language: English
Subfield: Food Science
Domain: Life Sciences
SDGs: Zero hunger, Life below water
Open Access status: hybrid
Estimated APC paid: $3,630
OpenAlex ID: W4412664136