Open Access
Table 2.
Comparative indicators of the chemical composition of fish culinary products “fish loaf” with a daily requirement for them.
| Food substances | Daily requirement | Contents per 100 g of fish culinary product | Contents per 100 g of fish culinary product, % of daily requirement |
|---|---|---|---|
| 1 | 2 | 3 | 4 |
| Protein, g | 60‐100 | 15.800±0.600 | 20.0 |
| Essential amino acids, g | |||
| tryptophan | 1 | 0.234±0.039 | 23.0 |
| leucine | 4‐6 | 1.660±0.042 | 41.0 |
| isoleucine | 3‐4 | 0,644±0.056 | 21.0 |
| valine | 3‐4 | 1.061±0.090 | 30.0 |
| threonine | 2‐3 | 0.929±0.060 | 46.0 |
| lysine | 3‐5 | 2.039±0.080 | 70.0 |
| methionine | 2‐4 | 0.388±0.035 | 20.0 |
| phenylalanine | 2‐4 | 0.771±0.059 | 38.0 |
| Nonessential amino acids, g | |||
| histidine | 1,5‐2 | 1.133±0.075 | 73.0 |
| arginine | 5‐6 | 1.104±0.088 | 22.0 |
| cysteine | 2‐3 | 0.190±0.022 | 10.0 |
| tyrosine | 3‐4 | 0.712±0.062 | 22.0 |
| alanine | 3 | 1.013±0.098 | 30.0 |
| serine | 3 | 0.896±0.078 | 30.0 |
| glutamic acid | 16 | 3.353±0.020 | 21.0 |
| asparagic acid | 6 | 1.985±0.130 | 33.0 |
| proline | 5 | 0.907±0.070 | 18.0 |
| Minerals, mg | |||
| phosphorus | 1200‐1500 | 225.000±0.001 | 16. 7 |
| potassium | 2500‐5000 | 750.000±0.001 | 30.0 |
| magnesium | 400‐450 | 67.500±0.001 | 16.9 |
| Vitamins and vitamin‐like substances, mg | |||
| thiamine (vitamin B1) | 1.1‐2.0 | 0.290±0.001 | 19.3 |
| riboflavin (vitamin B2) | 1.3‐2.4 | 0.310±0.001 | 23.8 |
| pyridoxine (vitamin B6) | 1.8‐2.0 | 0.280±0.001 | 15.6 |
| cobalamin (vitamin B12) | 0.003 | 0.00045+0.00001 | 15.0 |
Current usage metrics show cumulative count of Article Views (full-text article views including HTML views, PDF and ePub downloads, according to the available data) and Abstracts Views on Vision4Press platform.
Data correspond to usage on the plateform after 2015. The current usage metrics is available 48-96 hours after online publication and is updated daily on week days.
Initial download of the metrics may take a while.