STRUCTURE AND COMPOSITION OF FISH MUSCLE

Fish and marine invertebrates are an important part of our diet as the y contribute to the intake of health-pro omega-3 fatty acids and possi bly to prevention and treatment of coronary heart diseases. The crude protein contents of seafoods generally vary between 11.0% and 28.4% (u sually about 19.0%), and the content of lipid in muscle tissue is inve rsely related to its moisture content. The contribution of nonprotein nitrogenous compounds to the total crude protein content of seafoods d epends on the species of raw material and range from 10% to 40%. While the amount of fat-soluble vitamins in seafoods is often higher than t hose in land animals and depends, to a large extent, on the species, t he content of water-soluble vitamins in seafoods is less dependent upo n the species. The content of minerals in seafoods is slightly higher than those in terrestrial animals. The flavor of seafoods depends on t he species, the fat content, and the presence as well as the type of n onprotein nitrogenous compounds.