A comparative study on the nutritional evaluation of the head, meat, roe, and viscera of rainbow smelt (Osmerus mordax)

This study conducted a nutritional evaluation of the head (OH), meat (OM), roe (OR), and viscera (OV) composition of rainbow smelt (Osmerus mordax). Results suggested that the OH, OM, OR, and OV had a high protein (11.38-15.00 g/100 g, wet weight) and low-fat content (4.09-5.60 g/100 g, wet weight). The main lipid compositions in Osmerus mordax were triglycerides and phospholipids. The essential amino acid content of OM and OV was significantly higher than that of OR and OV (P < 0.05). The amino acid and pattern score values of OH, OM, OR, and OV were in the good protein range. The unsaturated/saturated fatty acid ratios of OH, OM, OR, and OV ranged from 2.78 to 4.06 with high unsaturation. It was also found that the atherogenic index, thrombogenic index, and hypocholesterolemic/hypercholesterolemic fatty acid values of Osmerus mordax ranged from 0.43 to 0.59, 0.08-0.12, and 0.01-0.02, respectively, with the lowest values for OM. Mg, Ca, and Mn contents in OH were higher than those in OM, OR, and OV. Conclusively, Osmerus mordax contained appreciable amounts of nutrients, and moderate consumption of it has health benefits.

Automated summary

The study revealed that rainbow smelt has high protein and low fat content, with significant levels of essential amino acids. The fish also contains high unsaturation fatty acid ratios, indicating potential health benefits.