Proximate and fatty acid composition of 40 southeastern U.S. finfish species

Gooch, Janet A. and Hale, Malcolm B. and Brown, Jr., Thomas and Bonnet, James C. and Brand, Cheryl G. and Regier, Lloyd W. (1987) Proximate and fatty acid composition of 40 southeastern U.S. finfish species. NOAA/National Marine Fisheries Service, (NOAA Technical Report NMFS, 54)

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This report describes the proximate compositions (protein, moisture, fat, and ash) and major fatty acid profiles for raw and cooked samples of 40 southeastern finfish species. All samples (fillets) were cooked by a standard procedure in laminated plastic bags to an internal temperature of 70'C (lS8'F). Both summarized compositional data, with means and ranges for each species, and individual sample data including harvest dates and average lengths and weights are presented. When compared with raw samples, cooked samples exhibited an increase in protein content with an accompanying decrease in moisture content. Fat content either remained approximately the same or increased due to moisture loss during cooking. Our results are discussed in reference to compositional data previously published by others on some of the same species. Although additional data are needed to adequately describe the seasonal and geographic variations in the chemical compositions of many of these fish species, the results presented here should be useful to nutritionists, seafood marketers, and consumers.(PDF file contains 28 pages.)

Item Type: Monograph or Serial Issue
Title: Proximate and fatty acid composition of 40 southeastern U.S. finfish species
Personal Creator/Author:
Gooch, Janet A.
Hale, Malcolm B.
Brown, Jr., Thomas
Bonnet, James C.
Brand, Cheryl G.
Regier, Lloyd W.
Series Name: NOAA Technical Report NMFS
Number: 54
Date: 1987
Publisher: NOAA/National Marine Fisheries Service
Issuing Agency: United States National Marine Fisheries Service
Subjects: Fisheries
Item ID: 2768
Depositing User: Patti M. Marraro
Date Deposited: 10 Nov 2009 12:31
Last Modified: 29 Sep 2011 18:26

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