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

• Published in: Applied biochemistry and microbiology Vol. 59; no. 6; pp. 986 - 997
• Main Authors: Abramova, L. S., Kozin, A. V.
• Format: Journal Article
• Language: English
• Published: Moscow Pleiades Publishing 01.12.2023; Springer Nature B.V
• Subjects: Amino acids; Biochemistry; Biomedical and Life Sciences; Fish; Food additives; Functional foods & nutraceuticals; Life Sciences; Lipids; Magnetic resonance spectroscopy; Medical Microbiology; Metabolism; Microbiology; NMR spectroscopy; Nutritive value; Oncorhynchus keta; Polyunsaturated fatty acids; Protein composition; Salmon; Spawning; Spawning migrations; Taste; biological value; spawning changes; NMR spectroscopy; chum salmon; metabolic profile; taste index
• ISSN: 0003-6838; 1608-3024
• DOI: 10.1134/S0003683823060236

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 (silver chum salmon). A higher content of polyunsaturated fatty acids in total lipids, including omega-3, was noted in chum salmon with spawning changes compared to silver chum salmon. The metabolic profile of chum salmon samples obtained by NMR spectroscopy showed that the levels of Asp, Glu, and glucose markedly increase during spawning migration, which is explained by the limited feeding of fish. The calculated total taste index of silver chum salmon was 4.06 ± 0.11, and that of chum salmon with spawning changes was 3.46 ± 0.09. Therefore, according to taste sensations, the silver chum salmon has a richer taste compared to the 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 and color, as well as in production of functional food additives.