Total protein and lipid contents of canned fish on the Serbian market

Abstract

Total protein and lipid contents were analysed in 5 samples of canned fish (sardines, Atlantic mackerel fillets, tuna in olive oil, smoked Baltic sprat and herring fillets) available on the Serbian market. Standard methods for the determination of protein (Kjeldahl method) and lipid (Soxhlet method) contents were used on drained samples. The protein content was 21.31% on average, with a range of 18.59% - 24.17%. Total lipids showed considerably large variations (5.49% - 35.20%), and averaged 18.88%. The observed differences, particularly in lipid content, were due to different fish species – the highest values were found in the meat of pelagic fish from northern seas (herring), but were also associated with the preservation (canning) technology used.