Assessment of the Nutrient and Metabolic Profile of the Chum Salmon (<i>Oncorhynchus keta</i>)

Abstract

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