Food characteristics of fishes
1997
Fujino, Y.
Fishes might nutritionally be profitable for the human health in reference to the dietary pattern of Japanese and the other people who have a tendency of longevity. Thus, food characteristics of fishes have generelly been discussed from the angles of nutritiveness, deliciousness, functionality and toxicity.(1) Nutritiveness of meat in fishes are mainly supported by the component protein and lipid. Their nutritional values are approximately equal to those of meat in domestic animals. (2) Deliciousness of meat in fishes are principally generated by the color, odor, taste and texture. They tolerably resemble to those of meat in livestocks, although peculiarity to fishes of course exists in some flavors. (3) Functionality of fishes is chiefly caused by the proteinous and lipidic components. Especially the polyunsaturated fatty acids such as eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) positively reveal various physiological and specific activities through formation of autacoidal icosanoids, although meanwhile they at times display negatively some pathological activities due to the deteriorative oxidation. (4) Some fishes contain unnatural poison as well as natural one, both of which occasionally bring accidental but avoidable toxicity. (5) Therefore, fishes can be said to be healthy and delicious foods, if the negative and or toxic aspects are adequately excluded in the human dietary life.
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Эту запись предоставил ZB MED Nutrition. Environment. Agriculture