Canned Fish in Brine—Variability in Macronutrient and Fatty Acid Composition

Abstract

Marine fish are a good dietary source of important macro- and micronutrients. In addition to fresh fish, fish with varying degrees of industrial processing—frozen, marinated, smoked, canned, etc.—is used extensively in the food market. This study comprehensively characterizes the protein content, fat content, and fatty acid composition of various commercially available canned marine fish species. All canned fish muscle and cod liver were in salted brine, to eliminate the influence of other ingredients. All samples obtained from muscle had a relatively high protein content, mostly between 15 and 21 g/100 g. The fat content was highly variable, ranging from a few tenths to 15 g/100 g. Of the fatty acids, PUFAs predominated in almost all samples. The fatty acid composition of canned fish was very similar to the fatty acid composition of fresh fish. The fact that the content of highly oxylabile PUFAs practically did not differ compared to fresh fish indicates that the preservation process does not lead to significant oxidative damage to this type of product. A significant benefit of eating marine fish is the intake of highly unsaturated fatty acids EPA and DHA of the omega-3 fatty acid series. Mainly mackerel and sardines are an excellent source of these two acids. Atlantic salmon and sockeye salmon are also very good sources. As a result, consuming an average of 3 g of cod liver, 10 g of mackerel, 15 g of sardines, or 30 g of Atlantic and sockeye salmon is sufficient to ensure the recommended daily intake of EPA and DHA.