Nutritive characteristics of selected fish species from the Danube river

What is it about?

The influence of seasonal variations on the chemical composition and composition of fatty acids in five commercially important freshwater fish species in the Serbian part of the Danube: white bream, bream, vimba, zope, and Prussian carp, during May, July and September was determined. Changes in the chemical composition of meat of all examined species had the same tendencies. Water and protein content in the meat decreased, while fat content increased. The most frequent fatty acids in the meat of all the examined fish were the following: 18:1 n-9 (oleic), 16:0 (palmitic), 16:1 (palmitoleic), 18:2 n-6 (linoleic), 20:1 (eicosenoic), 20:5 n-3 eicosapentaenoic acid (EPA), 20:4 n-6 arachidonic acid and 22:6 n-3 docosahexaeonic acid (DHA). The content of saturated fatty acids (SFA) ranged from 25.03% to 32.43% and displayed a tendency to increase during the observed period. The total content of the n-6 group in the meat of Prussian carp was higher than in other species, which was probably a consequence of specific diet. The total content of n-3 fatty acids in the meat of white bream, bream, vimba and zope was the highest in May, and it declined during July-September. We can conclude that the meat of white bream and vimba contains high nutritional values in terms of EPA and DHA content. The n-3/n-6 ratio was also very favourable: 0.9 to 2.0 in the meat of white bream, bream, vimba and zope, with a clear downward tendency in the observed period.

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Why is it important?

The purpose of this work was to determine the chemical composition of meat and the composition of fatty acids in fish species: white bream, bream, vimba, zope and Prussian carp, in terms of seasonal variation during the period May–July–September. These are five commercially significant fish species in the Serbian part of the Danube. Bearing in mind their commercial importance and presence in the diet, our goal was to determine the nutritive and health benefits by focusing on their fatty acid profile.