Proximate Composition and Energy Contributions from Fat and Protein in the Body Parts of Stockfish (<i>Gardus morhua</i>)

Abstract

Proximate composition of stockfish (Gardus morhua) organs was analytically examined using standard techniques. Gardus morhua is one of the  lean fishes highly sought for due to its nutrition value. The proximate values (g/100g) showed low levels of crude fat (2.55-3.85), crude fibre and  carbohydrate (< 0.01 in each case). However, the values were high in the following: crude protein (79.4 – 84.7), dry matter (90.6 – 93.8) and organic  matter (82.2 – 87.3). The gross energy (mainly from crude protein and crude fat) was high at 1465 – 1535 kJ/100g (346 – 362 kcal/100g). The total  fatty acid (g/100g edible portion, EP) in the crude fat ranged from 1.79 – 2.70 g/100g EP whereas that of other lipids (such as sterols, sphingolipids  and phospholipids) ranged from 0.840 – 1.16g/100g EP. The percentage energy contribution due to protein (PEP%) in the total energy (kJ/100g) was  high at 90.4 – 93.8% with equivalent utilizable energy due to protein (UEDP%) (Assuming 60% utilization) at 54.2 – 56.3%.In the daily energy  requirement, an infant would have to consume between 204-214g whereas an adult would require 691-723 or 829-867g (depending on their  physiological state) to satisfy their needs per day. The water deficit created by consuming the samples ranged from 1096-1187ml and the required  water balance for complete metabolism ranged from 157-170ml. There was little or no variation among the samples in most of the parameters  investigated.