Chemical composition of fish

The composition of fish is basically composed of water, lipid, and protein, which create the nutritional value, functional aspects, and sensory characteristics of the flesh. The fish also contains vitamins and minerals, playing an important role in post-mortem biochemical changes. The knowledge of the chemical composition of marine species is of fundamental importance in estimating the quality of the raw material, storage stability, and application of technological processes. There is a growing awareness of consumers about dietary sources affecting human health. Muscle proteins of marine-derived foods are nutritionally valuable and easily digestible, with a well-balanced amino acid composition. They are rich in polyunsaturated fatty acids (omega-3 fatty acids) with a higher unsaturated lipid content. Fish is low in calories compared to other protein sources. Marine-derived food provides a number of vitamins such as A, D, E, and B12, and exceptional concentrations of essential elements such as selenium and iodine to the diet.

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