Nutrient analysis of fish and fish products- Summary report · Nutrient analysis of fish and fish...

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Nutrient analysis of fish and fish products Summary report 1

Transcript of Nutrient analysis of fish and fish products- Summary report · Nutrient analysis of fish and fish...

Page 1: Nutrient analysis of fish and fish products- Summary report · Nutrient analysis of fish and fish products additional 6 composites (made up of between 3 and 6 sub-samples) were investigated

Nutrient analysis of fish and fish products

Summary report

1

Nutrient analysis of fish and fish products

2

Nutrient analysis of fish and fish products

Prepared by the Food Composition and Diet Team Public Health Directorate

copy Crown copyright 2013 First published March 2013 Published to DH website in electronic PDF format only wwwdhgovukpublications

3

Nutrient analysis of fish and fish products

Contents Contents 4 Executive summary 5 Background 7 Methodology 7 Results 9 Interpretation 9 Further Information 10 Annex A Details of composite samples analysed 11 Annex B List of nutrients analysed 13 Annex C Analytical data 14 Macronutrients 14 Micronutrients 19 Annex D Analytical methods used 24 References 28

4

Nutrient analysis of fish and fish products

Executive summary

A survey to determine the nutrient composition of fish and fish products has been carried out to provide up-to-date nutrient composition data for these foods reflecting the increasing range of commonly consumed fish and fish products and new species growing in popularity Changes in production methods since previous analysis of fish and fish products suggested that nutrient content might also have changed

This survey carried out by a consortium led by the Institute of Food Research (and including Susan Church (Independent Nutritionist) British Nutrition Foundation Laboratory of the Government Chemist and Eurofins Laboratories) forms part of the Department of Healthrsquos1

rolling programme of nutrient analysis which provides up-to-date and reliable information on the nutrient content of foods2 The results from this programme of work are incorporated into the Department of Healthrsquos nutrient databanks that support the National Diet and Nutrition Survey and other national dietary surveys These national surveys are used by Government to monitor the nationrsquos diet This programme of work to determine the nutrient composition of foods is key to ensuring that estimates of nutrient intakes from dietary surveys are robust The results of this survey will also be incorporated into the Composition of Foods Integrated Dataset3 and future publications of McCance and Widdowsonrsquos The Composition of Foods series

56 composite samples made up of a number of sub-samples were analysed for energy and a range of nutrients including carbohydrate fat fatty acids (including trans) protein and a full range of vitamins and minerals Results of these analyses are published here An additional 6 composites (made up of between 3 and 6 sub-samples) were investigated for weight loss on cooking only

The list of composite samples to be analysed was determined using consumption and market share data following consultation with Seafish UK and expert users of UK food composition data (including representatives of the food industry academia catering suppliers nutritionists and dietitians) Consideration was also given to fish species where evidence has shown market growth Market share information was provided by Seafish UK and where possible this was used and industry consulted to determine the sub-samples included within each composite sample Availability of existing data including data from recent surveys in the Nordic countries was also considered to avoid duplication

Each composite comprised of between 4 and 15 sub-samples The sub-samples were purchased from retail outlets and prepared for analysis between November 2010 and February 2011 and were analysed between March and July 2011

5

Nutrient analysis of fish and fish products

It is difficult to make robust comparisons between current data and existing data held for fish and fish products derived from analytical surveys undertaken in the 1980s due to confounding factors (such as developments in analytical methods) Where it is possible to compare data results are broadly similar to existing data Where there are differences in levels of some nutrients compared with previous data this may be due to confounding factors and are unlikely to be nutritionally significant in a varied diet

6

Nutrient analysis of fish and fish products

Background

The Department of Health undertakes a rolling programme of nutrient analysis surveys to ensure that reliable up-to-date information on the nutritional value of foods is available for use in conjunction with food consumption data collected in dietary surveys to monitor the nutritional content of the nationrsquos diet Therefore these nutrient surveys need to provide a single robust set of nutrient values that is indicative of the potentially broad choice available to the consumer when selecting any particular type of food As a result composite samples made up of a number of different brands of fish and fish products have been analysed for this survey rather than samples made up of single brands and a generic name is given to each composite

The aim of this particular survey was to provide up-to-date nutrient composition data for a range of fish and fish products to reflect the increasing range of commonly consumed fish and fish products and new species which are growing in popularity as well as changes in production methods since fish and fish products were last analysed

Methodology

A list of composite samples to be analysed was determined following consultation with Seafish UK and expert users of UK food composition data (including representatives of the food industry academia catering suppliers nutritionists and dietitians) using consumption and market share data and taking account of the growing market for certain types of fish (eg pangasius) Availability of existing analytical data and data from recent surveys in the Nordic countries was also considered to avoid duplication Market share information provided by Seafish UK was used where available and industry consulted to determine the sub-samples included within each composite To extend the scope of the survey the Shellfish Association of Great Britain funded the analysis of langoustine

Over 480 food samples were purchased from retail outlets in the Norwich area (including supermarkets independent retailers and catering suppliers) and prepared for analysis between November 2010 and February 2011 The food samples consisted of various species of oily and white fish shellfish canned fish and fish products (including fish fingers scampi and fish pie)

These food samples were combined into 56 composite samples for analysis Each composite was made up of between 4 and 15 sub-samples of equivalent weight This process allows a single robust set of nutrient values to be derived for each composite covering an appropriate cross-section of products available The results of these analyses are published here An

7

Nutrient analysis of fish and fish products

additional 6 composites (made up of between 3 and 6 sub-samples) were investigated for weight loss on cooking only and these results are published in the associated sampling report Sub-samples requiring preparationcooking were prepared in accordance with manufacturersrsquo instructions where available and normal domestic practices They were then combined into composite samples for analysis A full list of the composite food samples analysed is given in Annex A The full sampling report is available at wwwdhgovukpublications

Composites were analysed for proximates and individual fatty acids between March and June 2011 and analysed for inorganics and vitamins between March and July 2011 Each composite was analysed for a range of nutrients depending on the importance of the particular food as a dietary source for each nutrient and existing compositional data available A full list of nutrients is given in Annex B The methods used to conduct the analyses are included at Annex D

Values provided by analytical laboratories were compiled in Excel spreadsheets for data evaluation Where possible analytical values were compared to other sources of comparable data such as UK Food Composition tables other food composition tables and information from manufacturers and retailers Where applicable ingredients lists were also evaluated to check that the values reported corresponded to the ingredients included in the samples Where analytical values appeared incorrect or questionable data was checked against original laboratory reports and re-analysed if necessary

8

Nutrient analysis of fish and fish products

Results

Each of the composite samples was analysed for an extensive range of nutrients and therefore this project generated a large number of individual results A summary of results for energy protein carbohydrate fat and fatty acids fibre cholesterol vitamins and minerals is provided in Annex C The full set of results are provided in the analytical report associated with this project which is available at wwwdhgovukpublications

Interpretation

This survey has determined the nutrient composition of fish and fish products

The results from this survey provide us with robust up-to-date data which will be incorporated into the Department of Healthrsquos nutrient databanks which support our National Diet and Nutrition Survey and other national dietary surveys enabling the Government to monitor the nationrsquos diet The results of this survey will also be incorporated into future publications in the McCance and Widdowsonrsquos The Composition of Foods series

It is difficult to make robust comparisons between current data and existing data held for fish and fish products derived from analytical surveys undertaken in the 1980s due to confounding factors (such as developments in analytical methods) Where it is possible to compare data results are broadly similar to existing data Where there are differences in levels of some nutrients compared with previous data this may be due to confounding factors and are unlikely to be nutritionally significant in a varied diet

9

Nutrient analysis of fish and fish products

Further Information

The report of this survey (entitled Nutrient analysis of fish and fish products) is available at wwwdhgovukpublications

Other enquiries should be addressed to

Mrs Melanie Farron-Wilson Department of Health 6th Floor Wellington House 133-155 Waterloo Road London SE1 8UG Tel +44 (0) 20 7972 3369 E-mail melaniefarron-wilsondhgsigovuk

10

Nutrient analysis of fish and fish products

Annex A Details of composite samples analysed

Sample Food Group 1 Cod raw flesh only 2 Cod baked flesh only 3 Cod microwaved flesh only 4 Haddock raw flesh only 5 Haddock grilled flesh only 6 Haddock steamed flesh only 7 Alaskan pollock raw flesh only 8 Sole raw flesh only 9 Sole grilled flesh only 10 Plaice raw flesh only 11 Pangasius raw flesh only 12 Coley raw flesh only 13 Sea bass raw flesh only 14 Sea bass baked flesh only 15 Prawns cold-water (Pandalus borealis) purchased cooked 16 Prawns king warm-water (Penaeus vannamei) raw 17 Prawns king warm-water (Penaeus vannamei) grilled from raw 18 Prawns king warm-water (Penaeus vannamei) purchased cooked 19 Mussels purchased cooked 20 Crab brown meat purchased cooked 21 Crab white meat purchased cooked 22 Mackerel raw flesh only 23 Mackerel grilled flesh only 24 Trout rainbow raw flesh only 25 Trout rainbow baked flesh only 26 Kippers (analysed without butter) grilled flesh only 27 Kippers boil in the bag with butter cooked 28 Tuna raw flesh only 29 Tuna baked flesh only 30 Sardines raw flesh only 31 Haddock smoked poached 32 Plaice coated in breadcrumbs baked 33 Calamari coated in batter baked 34 Fish fingers cod grilledbaked 35 Fish fingers cod fried

11

Nutrient analysis of fish and fish products

36 Fish fingers salmon grilledbaked 37 Cod coated in batter fried 38 Fishcakes white fish coated in breadcrumbs baked 39 Fishcakes salmon coated in breadcrumbs baked 40 Scampi coated in breadcrumbs baked 41 Scampi coated in breadcrumbs fried 42 Fish pie white fish retail baked 43 Mussels in white wine sauce cooked 44 Salmon smoked (cold-smoked) 45 Salmon smoked (hot-smoked) 46 Mackerel smoked 47 Seafood sticks 48 Tuna canned in brine 49 Tuna canned in sunflower oil 50 Salmon red canned 51 Salmon red canned skinless and boneless 52 Salmon pink canned 53 Mackerel canned in brine 54 Sardines canned in tomato sauce whole contents 55 Sardines canned in brine 56 Langoustine boiled

Samples for measurement of weight loss on cooking 57 Herring 58 Hake 59 Sea bream 60 Tilapia 61 Halibut 62 Swordfish

12

Nutrient analysis of fish and fish products

Annex B List of nutrients analysed

Proximates

Water Protein (nitrogen and nitrogen factor) Fat Dry Ash content

Fatty acids Individual fatty acids (cis amp trans isomers positional isomers branched chain) (expressed as percentage total fatty acids and per 100g food)

Sterols Cholesterol

Carbohydrate (All expressed as monosaccharide equivalents) Starch total sugars total carbohydrate glucose fructose sucrose maltose lactose galactose

Fibre As non-starch polysaccharide ie Englyst method and AOAC method

Inorganics Sodium potassium calcium magnesium phosphorus iron copper zinc chloride manganese iodine selenium

Water soluble vitamins

Thiamin riboflavin niacin tryptophan (to calculate niacin equivalent) vitamin B6 vitamin B12 folate pantothenic acid biotin vitamin C

Vitamin A Retinol carotenoids (alpha-carotene beta-carotene cryptoxanthins) Other carotenoids Lutein lycopene zeaxanthin

Vitamin D Vitamin D3 25-OH vitamin D

Vitamin E Alpha-tocopherol beta-tocopherol delta-tocopherol gamma-tocopherol alpha-tocotrienol gamma-tocotrienol

Note Each of the samples was analysed for a range of nutrients in the above list depending on existing compositional data available and the importance of fish and fish products as a dietary source of each nutrient

13

Nutrient analysis of fish and fish products

Annex C Analytical data

Macronutrients

Com

posi

te s

ampl

e nu

mbe

r

Sample description W

ater

g1

00g

Prot

ein

g10

0g

Tota

l fat

g1

00g

Ash

g1

00g

Car

bohy

drat

e g

100g

Ener

gy (k

cal)

100g

Ener

gy (k

J)1

00g

Engl

yst f

ibre

g1

00g

AO

AC

fibr

e g

100g

Star

ch g

100

g

Tota

l sug

ars

g10

0g

Glu

cose

g1

00g

Fruc

tose

g1

00g

Sucr

ose

g10

0g

Mal

tose

g1

00g

Lact

ose

g10

0g

Gal

acto

se g

100

g

Satu

rate

d fa

tty a

cids

g1

00g

Cis

-mon

ouns

atur

ated

fatty

acid

s g

100g

Cis

-n3

fatty

aci

ds g

100

g

Cis

-n6

fatty

aci

ds g

100

g

Cis

-pol

yuns

atur

ated

fatty

acid

s g

100g

Tran

s fa

tty a

cids

g1

00g

Cho

lest

erol

m

illig

ram

s10

0g

1 Cod raw flesh only 816 175 06 11 NA 75 320 NA NA NA NA NA NA NA NA NA NA 016 014 008 003 011 lt001 52

2 Cod baked flesh only 769 239 05 12 NA 100 425 NA NA NA NA NA NA NA NA NA NA 012 008 013 002 016 lt001 NA

3 Cod microwaved flesh only

772 235 04 12 NA 98 414 NA NA NA NA NA NA NA NA NA NA 008 008 009 002 011 lt001 NA

4 Haddock raw flesh only 817 178 04 10 NA 75 317 NA NA NA NA NA NA NA NA NA NA 009 008 009 001 010 lt001 49

5 Haddock grilled flesh only

759 239 03 13 NA 98 417 NA NA NA NA NA NA NA NA NA NA 006 005 010 001 011 lt001 NA

6 Haddock steamed flesh only

782 218 06 13 NA 93 393 NA NA NA NA NA NA NA NA NA NA 012 009 019 002 022 lt001 NA

7 Alaskan pollock raw flesh only

837 164 07 08 NA 72 305 NA NA NA NA NA NA NA NA NA NA 014 017 014 001 016 001 49

8 Sole raw flesh only 827 167 07 09 NA 73 310 NA NA NA NA NA NA NA NA NA NA 016 014 014 002 016 lt001 47

9 Sole grilled flesh only 768 215 06 11 NA 91 388 NA NA NA NA NA NA NA NA NA NA 016 008 013 002 016 lt001 NA

10 Plaice raw flesh only 804 164 12 10 NA 76 323 NA NA NA NA NA NA NA NA NA NA 022 025 022 003 025 001 66

11 Pangasius raw flesh only 837 149 16 12 NA 74 313 NA NA NA NA NA NA NA NA NA NA 049 044 002 015 017 lt001 36

14

Nutrient analysis of fish and fish products C

ompo

site

sam

ple

num

ber

Sample description W

ater

g1

00g

Prot

ein

g10

0g

Tota

l fat

g1

00g

Ash

g1

00g

Car

bohy

drat

e g

100g

Ener

gy (k

cal)

100g

Ener

gy (k

J)1

00g

Engl

yst f

ibre

g1

00g

AO

AC

fibr

e g

100g

Star

ch g

100

g

Tota

l sug

ars

g10

0g

Glu

cose

g1

00g

Fruc

tose

g1

00g

Sucr

ose

g10

0g

Mal

tose

g1

00g

Lact

ose

g10

0g

Gal

acto

se g

100

g

Satu

rate

d fa

tty a

cids

g1

00g

Cis

-mon

ouns

atur

ated

fatty

acid

s g

100g

Cis

-n3

fatty

aci

ds g

100

g

Cis

-n6

fatty

aci

ds g

100

g

Cis

-pol

yuns

atur

ated

fatty

acid

s g

100g

Tran

s fa

tty a

cids

g1

00g

Cho

lest

erol

m

illig

ram

s10

0g

12 Coley raw flesh only 819 180 11 12 NA 82 347 NA NA NA NA NA NA NA NA NA NA 020 026 025 002 027 lt001 47

13 Sea bass raw flesh only 694 200 98 11 NA 168 703 NA NA NA NA NA NA NA NA NA NA 216 340 171 120 291 002 71

14 Sea bass baked flesh only 690 232 68 12 NA 154 646 NA NA NA NA NA NA NA NA NA NA 147 229 123 085 209 001 NA

15

Prawns cold-water (Pandalus borealis) purchased cooked

840 154 09 20 NA 70 295 NA NA NA NA NA NA NA NA NA NA 015 019 020 002 022 lt001 143

16

Prawns king warm-water (Penaeus vannamei) raw

819 176 07 10 NA 77 325 NA NA NA NA NA NA NA NA NA NA 017 008 012 009 022 lt001 150

17

Prawns king warm-water (Penaeus vannamei) grilled from raw

738 235 09 13 NA 102 433 NA NA NA NA NA NA NA NA NA NA 020 010 014 011 025 lt001 NA

18

Prawns king warm-water (Penaeus vannamei) purchased cooked

824 162 04 19 NA 68 290 NA NA NA NA NA NA NA NA NA NA 010 005 007 005 013 lt001 162

19 Mussels purchased cooked

755 177 22 18 NA 104 438 NA NA NA NA NA NA NA NA NA NA 034 026 054 008 062 lt001 45

20 Crab brown meat purchased cooked

665 188 78 25 NA 145 608 NA NA NA NA NA NA NA NA NA NA 126 174 130 029 160 004 271

21 Crab white meat purchased cooked

776 205 03 16 NA 85 360 NA NA NA NA NA NA NA NA NA NA 004 007 007 002 008 lt001 66

22 Mackerel raw flesh only 619 180 179 12 NA 233 968 NA NA NA NA NA NA NA NA NA NA 385 668 405 041 446 002 60

15

Nutrient analysis of fish and fish products C

ompo

site

sam

ple

num

ber

Sample description W

ater

g1

00g

Prot

ein

g10

0g

Tota

l fat

g1

00g

Ash

g1

00g

Car

bohy

drat

e g

100g

Ener

gy (k

cal)

100g

Ener

gy (k

J)1

00g

Engl

yst f

ibre

g1

00g

AO

AC

fibr

e g

100g

Star

ch g

100

g

Tota

l sug

ars

g10

0g

Glu

cose

g1

00g

Fruc

tose

g1

00g

Sucr

ose

g10

0g

Mal

tose

g1

00g

Lact

ose

g10

0g

Gal

acto

se g

100

g

Satu

rate

d fa

tty a

cids

g1

00g

Cis

-mon

ouns

atur

ated

fatty

acid

s g

100g

Cis

-n3

fatty

aci

ds g

100

g

Cis

-n6

fatty

aci

ds g

100

g

Cis

-pol

yuns

atur

ated

fatty

acid

s g

100g

Tran

s fa

tty a

cids

g1

00g

Cho

lest

erol

m

illig

ram

s10

0g

23 Mackerel grilled flesh only 538 203 224 13 NA 283 1174 NA NA NA NA NA NA NA NA NA NA 510 830 483 053 536 002 NA

24 Trout rainbow raw flesh only 761 199 53 12 NA 127 534 NA NA NA NA NA NA NA NA NA NA 121 144 141 040 180 001 60

25 Trout rainbow baked flesh only 701 238 61 13 NA 150 630 NA NA NA NA NA NA NA NA NA NA 144 155 172 044 216 001 NA

26

Kippers (analysed without butter) grilled flesh only

586 217 176 33 NA 245 1020 NA NA NA NA NA NA NA NA NA NA 374 738 335 032 366 001 65

27 Kippers boil in the bag with butter cooked

636 186 132 29 NA 193 805 NA NA NA NA NA NA NA NA NA NA 296 579 219 023 242 002 71

28 Tuna raw flesh only 749 252 07 14 NA 107 454 NA NA NA NA NA NA NA NA NA NA 021 019 009 004 013 lt001 35

29 Tuna baked flesh only 682 323 08 12 NA 136 579 NA NA NA NA NA NA NA NA NA NA 029 024 011 005 016 lt001 NA

30 Sardines raw flesh only 744 198 61 14 NA 134 562 NA NA NA NA NA NA NA NA NA NA 183 180 132 024 156 001 51

31 Haddock smoked poached

760 218 05 19 NA 92 389 NA NA NA NA NA NA NA NA NA NA 009 007 019 002 021 lt001 65

32 Plaice coated in breadcrumbs baked

528 144 116 12 215 243 1018 05 15 202 13 02 lt01 lt01 11 lt01 lt01 123 562 076 319 395 002 39

33 Calamari coated in batter baked

421 85 175 34 259 288 1206 04 19 259 lt01 lt01 lt01 lt01 lt01 lt01 lt01 207 466 025 951 976 002 85

34 Fish fingers cod grilledbaked

545 143 92 14 220 223 936 NA NA 206 15 lt01 lt01 02 13 lt01 lt01 119 440 042 261 304 002 36

35 Fish fingers cod fried 545 NA 126 NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA

36 Fish fingers salmon grilledbaked

508 172 112 14 207 247 1038 NA NA 196 11 01 01 lt01 09 lt01 lt01 107 576 093 266 360 002 29

37 Cod coated in batter fried 492 NA 179 NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA

16

Nutrient analysis of fish and fish products C

ompo

site

sam

ple

num

ber

Sample description W

ater

g1

00g

Prot

ein

g10

0g

Tota

l fat

g1

00g

Ash

g1

00g

Car

bohy

drat

e g

100g

Ener

gy (k

cal)

100g

Ener

gy (k

J)1

00g

Engl

yst f

ibre

g1

00g

AO

AC

fibr

e g

100g

Star

ch g

100

g

Tota

l sug

ars

g10

0g

Glu

cose

g1

00g

Fruc

tose

g1

00g

Sucr

ose

g10

0g

Mal

tose

g1

00g

Lact

ose

g10

0g

Gal

acto

se g

100

g

Satu

rate

d fa

tty a

cids

g1

00g

Cis

-mon

ouns

atur

ated

fatty

acid

s g

100g

Cis

-n3

fatty

aci

ds g

100

g

Cis

-n6

fatty

aci

ds g

100

g

Cis

-pol

yuns

atur

ated

fatty

acid

s g

100g

Tran

s fa

tty a

cids

g1

00g

Cho

lest

erol

m

illig

ram

s10

0g

38

Fishcakes white fish coated in breadcrumbs baked

569 93 94 15 226 206 867 04 17 208 18 02 02 01 13 lt01 lt01 100 552 055 172 227 002 30

39

Fishcakes salmon coated in breadcrumbs baked

547 114 137 16 204 245 1027 NA NA 188 16 01 02 lt01 13 lt01 lt01 200 700 174 191 365 004 25

40 Scampi coated in breadcrumbs baked

507 116 105 23 243 232 975 03 15 235 08 lt01 lt01 lt01 08 lt01 lt01 085 624 074 197 272 001 64

41

Scampi coated in breadcrumbs fried

516 NA 130 NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA

42 Fish pie white fish retail baked

738 66 48 15 144 124 521 06 21 127 18 02 lt01 03 lt01 12 lt01 255 139 012 022 033 012 29

43 Mussels in white wine sauce cooked

820 97 32 23 37 81 342 lt01 lt05 29 08 lt01 lt01 lt01 lt01 08 lt01 126 071 026 062 089 004 25

44 Salmon smoked (cold-smoked) 645 228 101 41 05 184 769 NA NA NA 05 lt01 lt01 lt01 05 lt01 lt01 215 310 218 066 284 001 45

45 Salmon smoked (hot-smoked) 601 254 88 33 13 186 778 NA NA NA 13 lt01 lt01 08 04 lt01 lt01 194 263 228 064 292 001 NA

46 Mackerel smoked 509 211 241 29 NA 301 1250 NA NA NA NA NA NA NA NA NA NA 504 933 557 058 614 002 63

47 Seafood sticks 733 73 19 21 149 102 433 NA NA 101 48 lt01 lt01 48 lt01 lt01 lt01 029 072 019 052 017 lt001 16

48 Tuna canned in brine 743 249 10 15 NA 109 460 NA NA NA NA NA NA NA NA NA NA 030 017 032 008 040 lt001 47

49 Tuna canned in sunflower oil 671 254 64 18 NA 159 669 NA NA NA NA NA NA NA NA NA NA 078 164 018 343 362 lt001 NA

50 Salmon red canned 665 235 73 21 NA 160 670 NA NA NA NA NA NA NA NA NA NA 143 301 165 015 180 001 62

51 Salmon red canned skinless and boneless

685 232 67 19 NA 153 642 NA NA NA NA NA NA NA NA NA NA 128 275 150 015 165 001 61

17

Nutrient analysis of fish and fish products C

ompo

site

sam

ple

num

ber

Sample description W

ater

g1

00g

Prot

ein

g10

0g

Tota

l fat

g1

00g

Ash

g1

00g

Car

bohy

drat

e g

100g

Ener

gy (k

cal)

100g

Ener

gy (k

J)1

00g

Engl

yst f

ibre

g1

00g

AO

AC

fibr

e g

100g

Star

ch g

100

g

Tota

l sug

ars

g10

0g

Glu

cose

g1

00g

Fruc

tose

g1

00g

Sucr

ose

g10

0g

Mal

tose

g1

00g

Lact

ose

g10

0g

Gal

acto

se g

100

g

Satu

rate

d fa

tty a

cids

g1

00g

Cis

-mon

ouns

atur

ated

fatty

ac

ids

g10

0g

Cis

-n3

fatty

aci

ds g

100

g

Cis

-n6

fatty

aci

ds g

100

g

Cis

-pol

yuns

atur

ated

fatty

acid

s g

100g

Tran

s fa

tty a

cids

g1

00g

Cho

lest

erol

m

illig

ram

s10

0g

52 Salmon pink canned 714 236 48 21 NA 138 579 NA NA NA NA NA NA NA NA NA NA 092 171 134 011 145 001 61

53 Mackerel canned in brine 650 192 141 14 NA 204 848 NA NA NA NA NA NA NA NA NA NA 317 481 353 033 386 001 52

54

Sardines canned in tomato sauce whole contents

673 185 108 28 09 175 729 NA NA lt05 09 03 06 lt01 lt01 lt01 lt01 289 270 298 051 349 001 71

55 Sardines canned in brine 661 221 91 31 NA 170 712 NA NA NA NA NA NA NA NA NA NA 261 229 250 023 273 001 66

56 Langoustine boiled 807 197 08 15 NA 86 369 NA NA NA NA NA NA NA NA NA NA 015 015 017 004 021 lt001 133

18

Nutrient analysis of fish and fish products

Micronutrients

Com

posi

te s

ampl

e nu

mbe

r

Sample description Vi

tam

in A

mic

rogr

ams

100g

Vita

min

D m

icro

gram

s10

0g

Thia

min

mill

igra

ms

100g

Rib

ofla

vin

mill

igra

ms

100g

Nia

cin

mill

igra

ms

100g

Tryp

toph

an6

0m

illig

ram

s10

0g

Vita

min

C m

illig

ram

s10

0g

Vita

min

E m

illig

ram

s10

0g

Vita

min

B6

mill

igra

ms

100g

Vita

min

B12

mic

rogr

ams

100g

Fola

te m

icro

gram

s10

0g

Pant

othe

nic

acid

m

illig

ram

s10

0g

Bio

tin m

icro

gram

s10

0g

Sodi

um m

illig

ram

s10

0g

Pota

ssiu

m m

illig

ram

s10

0g

Cal

cium

mill

igra

ms

100g

Mag

nesi

umm

illig

ram

s10

0g

Phos

phor

usm

illig

ram

s10

0g

Iron

mill

igra

ms

100g

Cop

per m

illig

ram

s10

0g

Zinc

mill

igra

ms

100g

Chl

orid

e m

illig

ram

s10

0g

Iodi

ne m

icro

gram

s10

0g

Man

gane

se m

illig

ram

s10

0g

Sele

nium

mic

rogr

ams

100g

1 Cod raw flesh only 2 lt01 006 008 23 26 NA 066 014 145 7 025 13 91 322 12 25 169 010 002 034 165 196 001 23

2 Cod baked flesh only 2 lt01 010 009 20 40 NA 095 012 191 8 030 09 91 367 18 30 189 015 002 057 130 161 001 44

3 Cod microwaved flesh only

NA NA 008 010 18 37 NA 086 013 219 8 028 07 108 427 16 32 216 016 002 053 168 NA 001 44

4 Haddock raw flesh only 1 NA 013 015 49 31 NA 049 029 190 10 027 20 68 315 11 25 163 012 002 031 110 320 001 34

5 Haddock grilled flesh only

NA NA 009 014 40 43 NA 052 029 237 6 028 17 92 433 20 33 232 017 002 050 130 NA 001 48

6 Haddock steamed flesh only

NA NA 007 011 39 41 NA 057 024 214 9 029 16 84 376 14 28 199 016 003 042 120 NA 001 51

7 Alaskan pollock raw flesh only

NA NA 003 009 26 26 NA 060 004 232 5 022 13 68 216 12 30 120 018 003 039 100 56 001 27

8 Sole raw flesh only NA NA 015 008 43 25 NA 073 015 101 13 030 43 115 177 17 26 124 012 lt001 031 178 23 001 50

9 Sole grilled flesh only NA NA 012 010 37 39 NA 085 013 114 10 029 45 151 260 28 26 163 050 001 045 160 NA 001 83

10 Plaice raw flesh only NA NA 033 014 25 30 NA 057 023 130 12 077 355 147 226 17 21 157 010 001 045 180 31 lt001 35

11 Pangasius raw flesh only lt01 135 002 006 63 35 NA 023 012 105 10 066 379 204 293 10 29 166 009 002 032 190 3 001 18

12 Coley raw flesh only NA NA 023 017 26 37 NA 057 027 348 5 033 37 68 303 7 32 171 027 004 043 130 111 001 33

13 Sea bass raw flesh only 34 lt01 039 020 30 44 NA 048 037 301 5 073 25 72 370 14 30 202 027 004 062 90 8 002 29

19

Nutrient analysis of fish and fish products C

ompo

site

sam

ple

num

ber

Sample description Vi

tam

in A

mic

rogr

ams

100g

Vita

min

D m

icro

gram

s10

0g

Thia

min

mill

igra

ms

100g

Rib

ofla

vin

mill

igra

ms

100g

Nia

cin

mill

igra

ms

100g

Tryp

toph

an6

0m

illig

ram

s10

0g

Vita

min

C m

illig

ram

s10

0g

Vita

min

E m

illig

ram

s10

0g

Vita

min

B6

mill

igra

ms

100g

Vita

min

B12

mic

rogr

ams

100g

Fola

te m

icro

gram

s10

0g

Pant

othe

nic

acid

m

illig

ram

s10

0g

Bio

tin m

icro

gram

s10

0g

Sodi

um m

illig

ram

s10

0g

Pota

ssiu

m m

illig

ram

s10

0g

Cal

cium

mill

igra

ms

100g

Mag

nesi

um

mill

igra

ms

100g

Phos

phor

usm

illig

ram

s10

0g

Iron

mill

igra

ms

100g

Cop

per m

illig

ram

s10

0g

Zinc

mill

igra

ms

100g

Chl

orid

e m

illig

ram

s10

0g

Iodi

ne m

icro

gram

s10

0g

Man

gane

se m

illig

ram

s10

0g

Sele

nium

mic

rogr

ams

100g

14 Sea bass baked flesh only

NA NA 019 018 26 49 NA NA 014 291 4 063 25 80 390 31 35 231 027 004 075 100 NA 003 24

15

Prawns cold-water (Pandalus borealis) purchased cooked

lt01 lt01 lt001 005 lt01 36 NA 363 003 235 10 014 40 588 74 65 36 127 100 028 102 770 13 002 30

16

Prawns king warm-water (Penaeus vannamei) raw

lt01 lt01 lt001 005 01 36 NA 180 011 126 11 016 39 215 126 44 28 155 070 021 116 260 5 004 34

17

Prawns king warm-water (Penaeus vannamei) grilled from raw

NA NA NA NA NA NA NA NA NA NA NA NA NA 305 181 59 37 209 043 035 158 310 NA 005 41

18

Prawns king warm-water (Penaeus vannamei) purchased cooked

lt01 lt01 lt001 005 01 34 NA 164 005 140 10 020 43 643 65 49 21 125 027 023 104 740 12 003 30

19 Mussels purchased cooked

117 NA 002 026 10 46 NA 172 003 1056 25 032 110 401 116 40 50 258 325 017 339 700 247 018 66

20

Crab brown meat purchased cooked

6 lt01 006 150 10 64 lt01 733 022 2240 19 122 60 351 167 366 49 488 246 249 590 550 333 033 225

21

Crab white meat purchased cooked

lt01 lt01 003 025 05 45 lt01 212 010 340 6 199 114 322 240 86 34 147 053 095 723 480 103 004 87

22 Mackerel raw flesh only 54 800 017 030 113 44 NA 043 040 881 1 063 58 153 335 20 37 220 098 008 051 250 29 001 42

20

Nutrient analysis of fish and fish products C

ompo

site

sam

ple

num

ber

Sample description Vi

tam

in A

mic

rogr

ams

100g

Vita

min

D m

icro

gram

s10

0g

Thia

min

mill

igra

ms

100g

Rib

ofla

vin

mill

igra

ms

100g

Nia

cin

mill

igra

ms

100g

Tryp

toph

an6

0m

illig

ram

s10

0g

Vita

min

C m

illig

ram

s10

0g

Vita

min

E m

illig

ram

s10

0g

Vita

min

B6

mill

igra

ms

100g

Vita

min

B12

mic

rogr

ams

100g

Fola

te m

icro

gram

s10

0g

Pant

othe

nic

acid

m

illig

ram

s10

0g

Bio

tin m

icro

gram

s10

0g

Sodi

um m

illig

ram

s10

0g

Pota

ssiu

m m

illig

ram

s10

0g

Cal

cium

mill

igra

ms

100g

Mag

nesi

um

mill

igra

ms

100g

Phos

phor

usm

illig

ram

s10

0g

Iron

mill

igra

ms

100g

Cop

per m

illig

ram

s10

0g

Zinc

mill

igra

ms

100g

Chl

orid

e m

illig

ram

s10

0g

Iodi

ne m

icro

gram

s10

0g

Man

gane

se m

illig

ram

s10

0g

Sele

nium

mic

rogr

ams

100g

23 Mackerel grilled flesh only

61 850 014 037 111 44 NA 046 027 908 1 057 52 163 349 17 38 236 128 010 079 290 NA 001 60

24 Trout rainbow raw flesh only 25 789 016 012 73 42 NA 044 031 284 9 123 32 110 383 21 26 228 028 004 047 150 5 001 19

25 Trout rainbow baked flesh only

44 819 013 013 64 53 NA 089 019 311 11 111 38 93 434 19 29 254 040 005 056 160 NA 001 23

26

Kippers (analysed without butter) grilled flesh only

26 1009 lt001 027 51 45 NA 047 029 1112 3 081 61 947 384 39 47 270 151 011 107 1360 24 002 57

27 Kippers boil in the bag with butter cooked

30 1115 001 024 42 43 NA 023 022 948 3 057 55 860 254 47 38 208 111 012 147 1220 13 003 40

28 Tuna raw flesh only 76 320 013 007 219 61 NA 004 043 221 4 023 28 66 444 4 39 266 072 003 039 120 18 001 93

29 Tuna baked flesh only 78 310 012 007 174 75 NA 013 023 215 5 021 29 63 450 11 41 290 093 003 052 130 NA 001 92

30 Sardines raw flesh only 10 395 lt001 034 101 53 NA 031 031 831 7 069 97 136 387 50 32 257 155 013 071 200 79 003 51

31 Haddock smoked poached

2 200 011 014 63 51 NA 077 022 237 8 028 15 464 265 24 25 164 017 002 045 640 217 001 42

32

Plaice coated in breadcrumbs baked

NA NA 032 014 23 27 NA 332 009 164 9 043 350 275 178 61 22 126 077 005 063 390 16 019 30

33 Calamari coated in batter baked

64 NA 005 040 12 22 NA 075 003 172 3 068 25 1182 88 41 33 259 052 012 081 1280 3 019 17

34 Fish fingers cod grilledbaked

NA NA 017 008 12 34 NA 275 009 150 9 024 12 317 254 32 25 142 057 005 050 460 117 020 18

21

Nutrient analysis of fish and fish products C

ompo

site

sam

ple

num

ber

Sample description Vi

tam

in A

mic

rogr

ams

100g

Vita

min

D m

icro

gram

s10

0g

Thia

min

mill

igra

ms

100g

Rib

ofla

vin

mill

igra

ms

100g

Nia

cin

mill

igra

ms

100g

Tryp

toph

an6

0m

illig

ram

s10

0g

Vita

min

C m

illig

ram

s10

0g

Vita

min

E m

illig

ram

s10

0g

Vita

min

B6

mill

igra

ms

100g

Vita

min

B12

mic

rogr

ams

100g

Fola

te m

icro

gram

s10

0g

Pant

othe

nic

acid

m

illig

ram

s10

0g

Bio

tin m

icro

gram

s10

0g

Sodi

um m

illig

ram

s10

0g

Pota

ssiu

m m

illig

ram

s10

0g

Cal

cium

mill

igra

ms

100g

Mag

nesi

um

mill

igra

ms

100g

Phos

phor

usm

illig

ram

s10

0g

Iron

mill

igra

ms

100g

Cop

per m

illig

ram

s10

0g

Zinc

mill

igra

ms

100g

Chl

orid

e m

illig

ram

s10

0g

Iodi

ne m

icro

gram

s10

0g

Man

gane

se m

illig

ram

s10

0g

Sele

nium

mic

rogr

ams

100g

35 Fish fingers cod fried NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA

36 Fish fingers salmon grilledbaked

7 450 041 011 53 41 NA 282 022 227 15 058 25 288 300 14 30 194 075 007 058 420 7 032 24

37 Cod coated in batter fried NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA

38

Fishcakes white fish coated in breadcrumbs baked

NA NA 025 007 17 19 NA 198 009 144 6 031 22 356 233 51 19 102 076 006 042 520 58 017 13

39

Fishcakes salmon coated in breadcrumbs baked

2 571 038 010 47 28 NA 279 022 157 14 074 23 322 269 42 21 150 077 005 040 470 6 015 13

40

Scampi coated in breadcrumbs baked

NA NA 016 006 21 24 NA 318 006 152 14 029 21 561 234 105 34 260 191 018 081 620 101 027 26

41

Scampi coated in breadcrumbs fried

NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA

42 Fish pie white fish retail baked

84 282 011 013 08 16 NA 051 002 129 9 040 31 254 300 86 21 119 035 004 054 380 33 008 7

43 Mussels in white wine sauce cooked

11 lt01 005 018 08 18 NA 084 003 944 26 039 48 608 173 68 76 122 146 008 154 970 282 007 32

44 Salmon smoked (cold-smoked)

28 890 043 012 83 54 NA 203 073 315 15 122 52 1184 442 8 31 266 023 002 036 1480 9 001 19

45 Salmon smoked (hot-smoked)

NA 1100 041 016 95 65 NA 229 051 419 14 135 40 848 460 8 32 293 034 005 049 1200 NA 001 24

22

Nutrient analysis of fish and fish products C

ompo

site

sam

ple

num

ber

Sample description Vi

tam

in A

mic

rogr

ams

100g

Vita

min

D m

icro

gram

s10

0g

Thia

min

mill

igra

ms

100g

Rib

ofla

vin

mill

igra

ms

100g

Nia

cin

mill

igra

ms

100g

Tryp

toph

an6

0m

illig

ram

s10

0g

Vita

min

C m

illig

ram

s10

0g

Vita

min

E m

illig

ram

s10

0g

Vita

min

B6

mill

igra

ms

100g

Vita

min

B12

mic

rogr

ams

100g

Fola

te m

icro

gram

s10

0g

Pant

othe

nic

acid

m

illig

ram

s10

0g

Bio

tin m

icro

gram

s10

0g

Sodi

um m

illig

ram

s10

0g

Pota

ssiu

m m

illig

ram

s10

0g

Cal

cium

mill

igra

ms

100g

Mag

nesi

um

mill

igra

ms

100g

Phos

phor

usm

illig

ram

s10

0g

Iron

mill

igra

ms

100g

Cop

per m

illig

ram

s10

0g

Zinc

mill

igra

ms

100g

Chl

orid

e m

illig

ram

s10

0g

Iodi

ne m

icro

gram

s10

0g

Man

gane

se m

illig

ram

s10

0g

Sele

nium

mic

rogr

ams

100g

46 Mackerel smoked 36 820 015 037 69 46 NA 046 028 1018 4 061 40 746 319 33 38 237 113 007 092 1010 28 002 59

47 Seafood sticks NA NA 001 006 12 20 NA 047 003 094 12 030 33 714 21 50 8 61 019 001 028 940 21 002 19

48 Tuna canned in brine 26 110 lt001 011 103 62 NA 042 031 342 3 019 27 293 230 10 27 171 151 007 089 490 12 001 69

49 Tuna canned in sunflower oil NA NA NA NA NA NA NA 284 NA NA NA NA NA 368 267 11 35 204 119 005 080 610 NA 001 87

50 Salmon red canned 7 1090 003 021 76 61 NA 165 020 488 14 088 41 430 305 164 29 291 068 006 082 670 22 002 37

51

Salmon red canned skinless and boneless

10 1182 004 022 69 61 NA 147 023 450 12 082 49 379 304 6 27 214 060 007 052 580 24 001 38

52 Salmon pink canned 12 1359 002 021 74 60 NA 076 019 468 19 068 49 352 326 109 25 234 083 007 065 500 18 001 34

53 Mackerel canned in brine 11 740 004 022 55 59 NA 030 015 698 4 035 36 276 227 14 22 162 089 007 061 410 17 001 41

54

Sardines canned in tomato sauce whole contents

NA NA 003 022 55 52 NA 184 025 885 4 063 59 315 371 455 38 417 269 012 198 480 NA 018 39

55 Sardines canned in brine 10 327 001 022 55 42 NA 024 007 1081 4 064 47 368 287 679 42 545 273 013 223 560 26 018 41

56 Langoustine boiled NA NA 008 006 27 37 NA 355 010 245 5 024 34 216 214 125 53 197 168 032 137 280 139 012 49

Total vitamin A is calculated as retinol equivalents and is equal to retinol + (beta-carotene equivalents6) NA = Not Analysed

lt = Result was below the analytical limit of quantification (LOQ) or limit of detection (LOD) There is no distinction between lsquoltrsquo and lsquonot detectedrsquo Energy calculated assuming that mussels contain 35g carbohydrate as glycogen (existing data)4

23

Nutrient analysis of fish and fish products

Annex D Analytical methods used

Moisture A homogenised portion of the sample is mixed with sand and heated to 102degC The moisture loss is determined gravimetrically Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref BS 4401 pt31997 LOQ 01 g100g

Ash A homogenised portion of the sample is ashed in a muffle furnace at 550degC The ash is determined gravimetrically Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref BS 4401 pt111998 LOQ 01 g100g

Protein The sample is analysed using Leco instrumentation following the Dumas procedure The sample is combusted in an oxygen atmosphere the gaseous product is cleaned and nitrogen compounds converted to nitrogen which is measured by a thermal conductivity cell The crude protein is calculated by multiplying by the appropriate conversion factor Accredited to BSEN ISOIEC 170252005 UKAS 0680 LOQ 01 g100g

Fat The sample is acid hydrolysed with hydrochloric acid cooled filtered and dried The fat is extract from the residue with petroleum ether and the dried fat determined gravimetrically Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref BS 4401 pt41970 (Weibull Stoldt) LOQ 01 g100g

Fatty acids The lipid fractions of the sample are solvent extracted The isolated fat is transesterified with methanolic sodium methoxide to form fatty acid methyl esters (FAMES) The FAME profile is determined using capillary gas chromatography (GC) Quantification and identification of individual FAMEs in the test material is achieved with reference to calibration standards Accredited to BSEN ISOIEC 170252005 UKAS 0680 LOQ 001 mg100g

Sugars The sugars are extracted with water clarified and chromatographically separated on an amine column with an acetonitrilewater mobile phase The sugars are detected using an evaporative light scattering detector and quantified with reference to calibration standards Accredited to BSEN ISOIEC 170252005 UKAS 0680 LOQ 01 g100g

24

Nutrient analysis of fish and fish products

Starch The method consists of two separate determinations The sample is treated with warm diluted hydrochloric acid clarified and filtered the optical rotation of the resulting solution is determined In the second determination the sample is extracted with 40 ethanol and filtered The filtrate is acidified with hydrochloric acid clarified and filtered again the optical rotation of the resulting solution is determined at 20 plusmn2ordmC Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref The Feeding Stuffs (Sampling and Analysis) Regulations 1982 Method 30a LOQ 2 g100g

Oligosaccharides Malto-oligosaccharides (DP1-7) are determined individually by High Performance Anion Exchange Chromatography with Pulsed Amperometric Detection In-house method LOQ 01 g100g

Dietary Fibre AOAC The sample is weighed and de-fatted if necessary It is then gelatinised and treated with αshyamylase and further digested enzymatically with protease and amyloglucosidase to remove the starch and protein The dietary fibre is precipitated with IMS filtered washed dried and weighed Total dietary fibre is then determined gravimetrically and corrected for protein and ash Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref AOAC 9852945407 (2007) LOQ 05 g100g

Englyst (Non-starch polysaccharides) Englyst Fibrezym kit with colorimetric end point LOQ 02 g100g

Cholesterol Method Lipid in sample is saponified at high temperature with ethanolic KOH solution Unsaponifiable fraction containing cholesterol and other sterols is extracted with toluene Sterols are derivatized to trimethylsilyl (TMS) ethers and then quantified by GC LOQ 07 mg100 g Reproducibility 20 Reference Method ISO 6799 1992

Inorganics Sodium Potassium Calcium Magnesium Copper Iron Manganese Zinc Phosphorus Selenium Samples are digested in acid under oxidising conditions using sealed lsquobombsrsquo in automated microwave digestors to prevent losses of volatile metalsinorganics Metals (and some inorganics) are then determined by Inductively Coupled Plasma Optical Emission Spectrometry (ICP-OES) or by Inductively Coupled Plasma Mass Spectrometry (ICP-MS) These techniques allow the sensitive and accurate (true and precise) determination of metals in foods and allow matrix interferences to be overcome In house methods - UKAS accredited

25

Nutrient analysis of fish and fish products

Iodide Concentrations are determined by high resolution ICP-MS after extraction with tetra methyl ammonium hydroxide UKAS accredited

Chloride Concentrations are determined using a Corning Chloride Analyser after extraction with nitric acid In house method FFFB1-2104 - UKAS accredited

Vitamins ndash Water Soluble Thiamin Riboflavin amp Vitamin B6 Thiamin riboflavin and Vitamin B6 are determined by HPLC after appropriate and controlled acid and enzymatic hydrolysis The methods are based on published CEN Standards The selected method enables determination of total B6 as pyridoxine and is most appropriate to samples of this type where pyridoxine or its phosphate will form the major vitamin B6 component UKAS accredited

Niacin Total Folate Biotin Pantothenic acid Determined using microbiological assay (MBA) procedures with detection carried out using VitaFastreg MBA test kits UKAS accredited

Tryptophan Determined by HPLC using fluorescence detection after alkaline hydrolysis Tryptophan contributes to the available Niacin on the basis that Niacin = Tryptophan60

Vitamin B12 Vitamin B12 is extracted from food by autoclaving in acetate buffer in the presence of cyanide Vitamin B12 is determined by microbiological assay using LDelbrueckiiLactis UKAS accredited

The B-vitamin results are expressed as follows Thiamin thiamin chloride hydrochloride Riboflavin free riboflavin Niacin nicotinic acid Vitamin B6 pyridoxine hydrochloride Pantothenate pantothenic acid Biotin d-biotin B12 cyanocobalamin Total folate pteroyglutamic acid

Vitamin C Vitamin C is determined by HPLC using fluorescence detection

Oil Soluble Vitamins

26

Nutrient analysis of fish and fish products

Vitamins A D E and the carotenoids are determined using an in house procedure involving saponification of the sample solvent extraction and HPLC determination - UKAS accredited methods based on

bull Vitamin A ndash Retinol BS EN 12823-12000 Foodstuffs-Determination of Vitamin A by High Performance Liquid Chromatography-Part 1 Measurement of Retinol

bull Vitamin A ndash β-Carotene BS EN 12823-22000 Foodstuffs-Determination of Vitamin A by High Performance Liquid Chromatography-Part 2 Measurement of β-Carotene

bull Vitamin D BS EN 128212000 Foodstuffs-Determination of Vitamin D by High Performance Liquid Chromatography-Measurement of Cholecalciferol (D3) and Ergocalciferol (D2)

bull Vitamin E BS EN 128222000 Foodstuffs-Determination of Vitamin E by High Performance Liquid Chromatography-Measurement of α- β- γ- and δ-tocopherols

The total vitamin E figure takes into account the relative biological activities of the different isomers Vitamin E is given as mg100g of α - tocopherol equivalent The activities used for these calculations are as shown below

α - tocopherol 10 β - tocopherol 04 γ - tocopherol 01 δ - tocopherol 001

Total vitamin A is expressed as ug100g all-trans retinol equivalent (ATRE) and is calculated as follows

All-trans retinol + (07513-cis retinol) +( β-carotene6) +(other active carotenoids12)

UKAS accredited

Details of the quality control measures employed are given in the analytical report associated with this project available at wwwdhgovukpublications

27

Nutrient analysis of fish and fish products

References 1 Responsibility for nutrition policy in England transferred from the Food Standards Agency to the Department of Health (DH) on 1st October 2010 Management of the rolling programme of nutrient analysis has also transferred to DH2Food Standards Agency Management of the Food Standards Agency programme of nutrient analysis and associated work httpcollectionseuroparchiveorgtna20100907111047httpfoodgovuksciencedietarysurve ysanalyticalsurveysn10040 (accessed 28 December 2012) 3Food Standards Agency McCance amp Widdowsonrsquos The Composition of Foods integrated dataset httptnaeuroparchiveorg20110116113217httpwwwfoodgovuksciencedietarysurveysdi etsurveys (accessed 28 December 2012) 4 Holland B Brown J and Buss Fish and Fish products Third supplement to fifth edition of McCance and Widdowsons The Composition of Foods Royal Society of Chemistry 1993

28

Page 2: Nutrient analysis of fish and fish products- Summary report · Nutrient analysis of fish and fish products additional 6 composites (made up of between 3 and 6 sub-samples) were investigated

Nutrient analysis of fish and fish products

2

Nutrient analysis of fish and fish products

Prepared by the Food Composition and Diet Team Public Health Directorate

copy Crown copyright 2013 First published March 2013 Published to DH website in electronic PDF format only wwwdhgovukpublications

3

Nutrient analysis of fish and fish products

Contents Contents 4 Executive summary 5 Background 7 Methodology 7 Results 9 Interpretation 9 Further Information 10 Annex A Details of composite samples analysed 11 Annex B List of nutrients analysed 13 Annex C Analytical data 14 Macronutrients 14 Micronutrients 19 Annex D Analytical methods used 24 References 28

4

Nutrient analysis of fish and fish products

Executive summary

A survey to determine the nutrient composition of fish and fish products has been carried out to provide up-to-date nutrient composition data for these foods reflecting the increasing range of commonly consumed fish and fish products and new species growing in popularity Changes in production methods since previous analysis of fish and fish products suggested that nutrient content might also have changed

This survey carried out by a consortium led by the Institute of Food Research (and including Susan Church (Independent Nutritionist) British Nutrition Foundation Laboratory of the Government Chemist and Eurofins Laboratories) forms part of the Department of Healthrsquos1

rolling programme of nutrient analysis which provides up-to-date and reliable information on the nutrient content of foods2 The results from this programme of work are incorporated into the Department of Healthrsquos nutrient databanks that support the National Diet and Nutrition Survey and other national dietary surveys These national surveys are used by Government to monitor the nationrsquos diet This programme of work to determine the nutrient composition of foods is key to ensuring that estimates of nutrient intakes from dietary surveys are robust The results of this survey will also be incorporated into the Composition of Foods Integrated Dataset3 and future publications of McCance and Widdowsonrsquos The Composition of Foods series

56 composite samples made up of a number of sub-samples were analysed for energy and a range of nutrients including carbohydrate fat fatty acids (including trans) protein and a full range of vitamins and minerals Results of these analyses are published here An additional 6 composites (made up of between 3 and 6 sub-samples) were investigated for weight loss on cooking only

The list of composite samples to be analysed was determined using consumption and market share data following consultation with Seafish UK and expert users of UK food composition data (including representatives of the food industry academia catering suppliers nutritionists and dietitians) Consideration was also given to fish species where evidence has shown market growth Market share information was provided by Seafish UK and where possible this was used and industry consulted to determine the sub-samples included within each composite sample Availability of existing data including data from recent surveys in the Nordic countries was also considered to avoid duplication

Each composite comprised of between 4 and 15 sub-samples The sub-samples were purchased from retail outlets and prepared for analysis between November 2010 and February 2011 and were analysed between March and July 2011

5

Nutrient analysis of fish and fish products

It is difficult to make robust comparisons between current data and existing data held for fish and fish products derived from analytical surveys undertaken in the 1980s due to confounding factors (such as developments in analytical methods) Where it is possible to compare data results are broadly similar to existing data Where there are differences in levels of some nutrients compared with previous data this may be due to confounding factors and are unlikely to be nutritionally significant in a varied diet

6

Nutrient analysis of fish and fish products

Background

The Department of Health undertakes a rolling programme of nutrient analysis surveys to ensure that reliable up-to-date information on the nutritional value of foods is available for use in conjunction with food consumption data collected in dietary surveys to monitor the nutritional content of the nationrsquos diet Therefore these nutrient surveys need to provide a single robust set of nutrient values that is indicative of the potentially broad choice available to the consumer when selecting any particular type of food As a result composite samples made up of a number of different brands of fish and fish products have been analysed for this survey rather than samples made up of single brands and a generic name is given to each composite

The aim of this particular survey was to provide up-to-date nutrient composition data for a range of fish and fish products to reflect the increasing range of commonly consumed fish and fish products and new species which are growing in popularity as well as changes in production methods since fish and fish products were last analysed

Methodology

A list of composite samples to be analysed was determined following consultation with Seafish UK and expert users of UK food composition data (including representatives of the food industry academia catering suppliers nutritionists and dietitians) using consumption and market share data and taking account of the growing market for certain types of fish (eg pangasius) Availability of existing analytical data and data from recent surveys in the Nordic countries was also considered to avoid duplication Market share information provided by Seafish UK was used where available and industry consulted to determine the sub-samples included within each composite To extend the scope of the survey the Shellfish Association of Great Britain funded the analysis of langoustine

Over 480 food samples were purchased from retail outlets in the Norwich area (including supermarkets independent retailers and catering suppliers) and prepared for analysis between November 2010 and February 2011 The food samples consisted of various species of oily and white fish shellfish canned fish and fish products (including fish fingers scampi and fish pie)

These food samples were combined into 56 composite samples for analysis Each composite was made up of between 4 and 15 sub-samples of equivalent weight This process allows a single robust set of nutrient values to be derived for each composite covering an appropriate cross-section of products available The results of these analyses are published here An

7

Nutrient analysis of fish and fish products

additional 6 composites (made up of between 3 and 6 sub-samples) were investigated for weight loss on cooking only and these results are published in the associated sampling report Sub-samples requiring preparationcooking were prepared in accordance with manufacturersrsquo instructions where available and normal domestic practices They were then combined into composite samples for analysis A full list of the composite food samples analysed is given in Annex A The full sampling report is available at wwwdhgovukpublications

Composites were analysed for proximates and individual fatty acids between March and June 2011 and analysed for inorganics and vitamins between March and July 2011 Each composite was analysed for a range of nutrients depending on the importance of the particular food as a dietary source for each nutrient and existing compositional data available A full list of nutrients is given in Annex B The methods used to conduct the analyses are included at Annex D

Values provided by analytical laboratories were compiled in Excel spreadsheets for data evaluation Where possible analytical values were compared to other sources of comparable data such as UK Food Composition tables other food composition tables and information from manufacturers and retailers Where applicable ingredients lists were also evaluated to check that the values reported corresponded to the ingredients included in the samples Where analytical values appeared incorrect or questionable data was checked against original laboratory reports and re-analysed if necessary

8

Nutrient analysis of fish and fish products

Results

Each of the composite samples was analysed for an extensive range of nutrients and therefore this project generated a large number of individual results A summary of results for energy protein carbohydrate fat and fatty acids fibre cholesterol vitamins and minerals is provided in Annex C The full set of results are provided in the analytical report associated with this project which is available at wwwdhgovukpublications

Interpretation

This survey has determined the nutrient composition of fish and fish products

The results from this survey provide us with robust up-to-date data which will be incorporated into the Department of Healthrsquos nutrient databanks which support our National Diet and Nutrition Survey and other national dietary surveys enabling the Government to monitor the nationrsquos diet The results of this survey will also be incorporated into future publications in the McCance and Widdowsonrsquos The Composition of Foods series

It is difficult to make robust comparisons between current data and existing data held for fish and fish products derived from analytical surveys undertaken in the 1980s due to confounding factors (such as developments in analytical methods) Where it is possible to compare data results are broadly similar to existing data Where there are differences in levels of some nutrients compared with previous data this may be due to confounding factors and are unlikely to be nutritionally significant in a varied diet

9

Nutrient analysis of fish and fish products

Further Information

The report of this survey (entitled Nutrient analysis of fish and fish products) is available at wwwdhgovukpublications

Other enquiries should be addressed to

Mrs Melanie Farron-Wilson Department of Health 6th Floor Wellington House 133-155 Waterloo Road London SE1 8UG Tel +44 (0) 20 7972 3369 E-mail melaniefarron-wilsondhgsigovuk

10

Nutrient analysis of fish and fish products

Annex A Details of composite samples analysed

Sample Food Group 1 Cod raw flesh only 2 Cod baked flesh only 3 Cod microwaved flesh only 4 Haddock raw flesh only 5 Haddock grilled flesh only 6 Haddock steamed flesh only 7 Alaskan pollock raw flesh only 8 Sole raw flesh only 9 Sole grilled flesh only 10 Plaice raw flesh only 11 Pangasius raw flesh only 12 Coley raw flesh only 13 Sea bass raw flesh only 14 Sea bass baked flesh only 15 Prawns cold-water (Pandalus borealis) purchased cooked 16 Prawns king warm-water (Penaeus vannamei) raw 17 Prawns king warm-water (Penaeus vannamei) grilled from raw 18 Prawns king warm-water (Penaeus vannamei) purchased cooked 19 Mussels purchased cooked 20 Crab brown meat purchased cooked 21 Crab white meat purchased cooked 22 Mackerel raw flesh only 23 Mackerel grilled flesh only 24 Trout rainbow raw flesh only 25 Trout rainbow baked flesh only 26 Kippers (analysed without butter) grilled flesh only 27 Kippers boil in the bag with butter cooked 28 Tuna raw flesh only 29 Tuna baked flesh only 30 Sardines raw flesh only 31 Haddock smoked poached 32 Plaice coated in breadcrumbs baked 33 Calamari coated in batter baked 34 Fish fingers cod grilledbaked 35 Fish fingers cod fried

11

Nutrient analysis of fish and fish products

36 Fish fingers salmon grilledbaked 37 Cod coated in batter fried 38 Fishcakes white fish coated in breadcrumbs baked 39 Fishcakes salmon coated in breadcrumbs baked 40 Scampi coated in breadcrumbs baked 41 Scampi coated in breadcrumbs fried 42 Fish pie white fish retail baked 43 Mussels in white wine sauce cooked 44 Salmon smoked (cold-smoked) 45 Salmon smoked (hot-smoked) 46 Mackerel smoked 47 Seafood sticks 48 Tuna canned in brine 49 Tuna canned in sunflower oil 50 Salmon red canned 51 Salmon red canned skinless and boneless 52 Salmon pink canned 53 Mackerel canned in brine 54 Sardines canned in tomato sauce whole contents 55 Sardines canned in brine 56 Langoustine boiled

Samples for measurement of weight loss on cooking 57 Herring 58 Hake 59 Sea bream 60 Tilapia 61 Halibut 62 Swordfish

12

Nutrient analysis of fish and fish products

Annex B List of nutrients analysed

Proximates

Water Protein (nitrogen and nitrogen factor) Fat Dry Ash content

Fatty acids Individual fatty acids (cis amp trans isomers positional isomers branched chain) (expressed as percentage total fatty acids and per 100g food)

Sterols Cholesterol

Carbohydrate (All expressed as monosaccharide equivalents) Starch total sugars total carbohydrate glucose fructose sucrose maltose lactose galactose

Fibre As non-starch polysaccharide ie Englyst method and AOAC method

Inorganics Sodium potassium calcium magnesium phosphorus iron copper zinc chloride manganese iodine selenium

Water soluble vitamins

Thiamin riboflavin niacin tryptophan (to calculate niacin equivalent) vitamin B6 vitamin B12 folate pantothenic acid biotin vitamin C

Vitamin A Retinol carotenoids (alpha-carotene beta-carotene cryptoxanthins) Other carotenoids Lutein lycopene zeaxanthin

Vitamin D Vitamin D3 25-OH vitamin D

Vitamin E Alpha-tocopherol beta-tocopherol delta-tocopherol gamma-tocopherol alpha-tocotrienol gamma-tocotrienol

Note Each of the samples was analysed for a range of nutrients in the above list depending on existing compositional data available and the importance of fish and fish products as a dietary source of each nutrient

13

Nutrient analysis of fish and fish products

Annex C Analytical data

Macronutrients

Com

posi

te s

ampl

e nu

mbe

r

Sample description W

ater

g1

00g

Prot

ein

g10

0g

Tota

l fat

g1

00g

Ash

g1

00g

Car

bohy

drat

e g

100g

Ener

gy (k

cal)

100g

Ener

gy (k

J)1

00g

Engl

yst f

ibre

g1

00g

AO

AC

fibr

e g

100g

Star

ch g

100

g

Tota

l sug

ars

g10

0g

Glu

cose

g1

00g

Fruc

tose

g1

00g

Sucr

ose

g10

0g

Mal

tose

g1

00g

Lact

ose

g10

0g

Gal

acto

se g

100

g

Satu

rate

d fa

tty a

cids

g1

00g

Cis

-mon

ouns

atur

ated

fatty

acid

s g

100g

Cis

-n3

fatty

aci

ds g

100

g

Cis

-n6

fatty

aci

ds g

100

g

Cis

-pol

yuns

atur

ated

fatty

acid

s g

100g

Tran

s fa

tty a

cids

g1

00g

Cho

lest

erol

m

illig

ram

s10

0g

1 Cod raw flesh only 816 175 06 11 NA 75 320 NA NA NA NA NA NA NA NA NA NA 016 014 008 003 011 lt001 52

2 Cod baked flesh only 769 239 05 12 NA 100 425 NA NA NA NA NA NA NA NA NA NA 012 008 013 002 016 lt001 NA

3 Cod microwaved flesh only

772 235 04 12 NA 98 414 NA NA NA NA NA NA NA NA NA NA 008 008 009 002 011 lt001 NA

4 Haddock raw flesh only 817 178 04 10 NA 75 317 NA NA NA NA NA NA NA NA NA NA 009 008 009 001 010 lt001 49

5 Haddock grilled flesh only

759 239 03 13 NA 98 417 NA NA NA NA NA NA NA NA NA NA 006 005 010 001 011 lt001 NA

6 Haddock steamed flesh only

782 218 06 13 NA 93 393 NA NA NA NA NA NA NA NA NA NA 012 009 019 002 022 lt001 NA

7 Alaskan pollock raw flesh only

837 164 07 08 NA 72 305 NA NA NA NA NA NA NA NA NA NA 014 017 014 001 016 001 49

8 Sole raw flesh only 827 167 07 09 NA 73 310 NA NA NA NA NA NA NA NA NA NA 016 014 014 002 016 lt001 47

9 Sole grilled flesh only 768 215 06 11 NA 91 388 NA NA NA NA NA NA NA NA NA NA 016 008 013 002 016 lt001 NA

10 Plaice raw flesh only 804 164 12 10 NA 76 323 NA NA NA NA NA NA NA NA NA NA 022 025 022 003 025 001 66

11 Pangasius raw flesh only 837 149 16 12 NA 74 313 NA NA NA NA NA NA NA NA NA NA 049 044 002 015 017 lt001 36

14

Nutrient analysis of fish and fish products C

ompo

site

sam

ple

num

ber

Sample description W

ater

g1

00g

Prot

ein

g10

0g

Tota

l fat

g1

00g

Ash

g1

00g

Car

bohy

drat

e g

100g

Ener

gy (k

cal)

100g

Ener

gy (k

J)1

00g

Engl

yst f

ibre

g1

00g

AO

AC

fibr

e g

100g

Star

ch g

100

g

Tota

l sug

ars

g10

0g

Glu

cose

g1

00g

Fruc

tose

g1

00g

Sucr

ose

g10

0g

Mal

tose

g1

00g

Lact

ose

g10

0g

Gal

acto

se g

100

g

Satu

rate

d fa

tty a

cids

g1

00g

Cis

-mon

ouns

atur

ated

fatty

acid

s g

100g

Cis

-n3

fatty

aci

ds g

100

g

Cis

-n6

fatty

aci

ds g

100

g

Cis

-pol

yuns

atur

ated

fatty

acid

s g

100g

Tran

s fa

tty a

cids

g1

00g

Cho

lest

erol

m

illig

ram

s10

0g

12 Coley raw flesh only 819 180 11 12 NA 82 347 NA NA NA NA NA NA NA NA NA NA 020 026 025 002 027 lt001 47

13 Sea bass raw flesh only 694 200 98 11 NA 168 703 NA NA NA NA NA NA NA NA NA NA 216 340 171 120 291 002 71

14 Sea bass baked flesh only 690 232 68 12 NA 154 646 NA NA NA NA NA NA NA NA NA NA 147 229 123 085 209 001 NA

15

Prawns cold-water (Pandalus borealis) purchased cooked

840 154 09 20 NA 70 295 NA NA NA NA NA NA NA NA NA NA 015 019 020 002 022 lt001 143

16

Prawns king warm-water (Penaeus vannamei) raw

819 176 07 10 NA 77 325 NA NA NA NA NA NA NA NA NA NA 017 008 012 009 022 lt001 150

17

Prawns king warm-water (Penaeus vannamei) grilled from raw

738 235 09 13 NA 102 433 NA NA NA NA NA NA NA NA NA NA 020 010 014 011 025 lt001 NA

18

Prawns king warm-water (Penaeus vannamei) purchased cooked

824 162 04 19 NA 68 290 NA NA NA NA NA NA NA NA NA NA 010 005 007 005 013 lt001 162

19 Mussels purchased cooked

755 177 22 18 NA 104 438 NA NA NA NA NA NA NA NA NA NA 034 026 054 008 062 lt001 45

20 Crab brown meat purchased cooked

665 188 78 25 NA 145 608 NA NA NA NA NA NA NA NA NA NA 126 174 130 029 160 004 271

21 Crab white meat purchased cooked

776 205 03 16 NA 85 360 NA NA NA NA NA NA NA NA NA NA 004 007 007 002 008 lt001 66

22 Mackerel raw flesh only 619 180 179 12 NA 233 968 NA NA NA NA NA NA NA NA NA NA 385 668 405 041 446 002 60

15

Nutrient analysis of fish and fish products C

ompo

site

sam

ple

num

ber

Sample description W

ater

g1

00g

Prot

ein

g10

0g

Tota

l fat

g1

00g

Ash

g1

00g

Car

bohy

drat

e g

100g

Ener

gy (k

cal)

100g

Ener

gy (k

J)1

00g

Engl

yst f

ibre

g1

00g

AO

AC

fibr

e g

100g

Star

ch g

100

g

Tota

l sug

ars

g10

0g

Glu

cose

g1

00g

Fruc

tose

g1

00g

Sucr

ose

g10

0g

Mal

tose

g1

00g

Lact

ose

g10

0g

Gal

acto

se g

100

g

Satu

rate

d fa

tty a

cids

g1

00g

Cis

-mon

ouns

atur

ated

fatty

acid

s g

100g

Cis

-n3

fatty

aci

ds g

100

g

Cis

-n6

fatty

aci

ds g

100

g

Cis

-pol

yuns

atur

ated

fatty

acid

s g

100g

Tran

s fa

tty a

cids

g1

00g

Cho

lest

erol

m

illig

ram

s10

0g

23 Mackerel grilled flesh only 538 203 224 13 NA 283 1174 NA NA NA NA NA NA NA NA NA NA 510 830 483 053 536 002 NA

24 Trout rainbow raw flesh only 761 199 53 12 NA 127 534 NA NA NA NA NA NA NA NA NA NA 121 144 141 040 180 001 60

25 Trout rainbow baked flesh only 701 238 61 13 NA 150 630 NA NA NA NA NA NA NA NA NA NA 144 155 172 044 216 001 NA

26

Kippers (analysed without butter) grilled flesh only

586 217 176 33 NA 245 1020 NA NA NA NA NA NA NA NA NA NA 374 738 335 032 366 001 65

27 Kippers boil in the bag with butter cooked

636 186 132 29 NA 193 805 NA NA NA NA NA NA NA NA NA NA 296 579 219 023 242 002 71

28 Tuna raw flesh only 749 252 07 14 NA 107 454 NA NA NA NA NA NA NA NA NA NA 021 019 009 004 013 lt001 35

29 Tuna baked flesh only 682 323 08 12 NA 136 579 NA NA NA NA NA NA NA NA NA NA 029 024 011 005 016 lt001 NA

30 Sardines raw flesh only 744 198 61 14 NA 134 562 NA NA NA NA NA NA NA NA NA NA 183 180 132 024 156 001 51

31 Haddock smoked poached

760 218 05 19 NA 92 389 NA NA NA NA NA NA NA NA NA NA 009 007 019 002 021 lt001 65

32 Plaice coated in breadcrumbs baked

528 144 116 12 215 243 1018 05 15 202 13 02 lt01 lt01 11 lt01 lt01 123 562 076 319 395 002 39

33 Calamari coated in batter baked

421 85 175 34 259 288 1206 04 19 259 lt01 lt01 lt01 lt01 lt01 lt01 lt01 207 466 025 951 976 002 85

34 Fish fingers cod grilledbaked

545 143 92 14 220 223 936 NA NA 206 15 lt01 lt01 02 13 lt01 lt01 119 440 042 261 304 002 36

35 Fish fingers cod fried 545 NA 126 NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA

36 Fish fingers salmon grilledbaked

508 172 112 14 207 247 1038 NA NA 196 11 01 01 lt01 09 lt01 lt01 107 576 093 266 360 002 29

37 Cod coated in batter fried 492 NA 179 NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA

16

Nutrient analysis of fish and fish products C

ompo

site

sam

ple

num

ber

Sample description W

ater

g1

00g

Prot

ein

g10

0g

Tota

l fat

g1

00g

Ash

g1

00g

Car

bohy

drat

e g

100g

Ener

gy (k

cal)

100g

Ener

gy (k

J)1

00g

Engl

yst f

ibre

g1

00g

AO

AC

fibr

e g

100g

Star

ch g

100

g

Tota

l sug

ars

g10

0g

Glu

cose

g1

00g

Fruc

tose

g1

00g

Sucr

ose

g10

0g

Mal

tose

g1

00g

Lact

ose

g10

0g

Gal

acto

se g

100

g

Satu

rate

d fa

tty a

cids

g1

00g

Cis

-mon

ouns

atur

ated

fatty

acid

s g

100g

Cis

-n3

fatty

aci

ds g

100

g

Cis

-n6

fatty

aci

ds g

100

g

Cis

-pol

yuns

atur

ated

fatty

acid

s g

100g

Tran

s fa

tty a

cids

g1

00g

Cho

lest

erol

m

illig

ram

s10

0g

38

Fishcakes white fish coated in breadcrumbs baked

569 93 94 15 226 206 867 04 17 208 18 02 02 01 13 lt01 lt01 100 552 055 172 227 002 30

39

Fishcakes salmon coated in breadcrumbs baked

547 114 137 16 204 245 1027 NA NA 188 16 01 02 lt01 13 lt01 lt01 200 700 174 191 365 004 25

40 Scampi coated in breadcrumbs baked

507 116 105 23 243 232 975 03 15 235 08 lt01 lt01 lt01 08 lt01 lt01 085 624 074 197 272 001 64

41

Scampi coated in breadcrumbs fried

516 NA 130 NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA

42 Fish pie white fish retail baked

738 66 48 15 144 124 521 06 21 127 18 02 lt01 03 lt01 12 lt01 255 139 012 022 033 012 29

43 Mussels in white wine sauce cooked

820 97 32 23 37 81 342 lt01 lt05 29 08 lt01 lt01 lt01 lt01 08 lt01 126 071 026 062 089 004 25

44 Salmon smoked (cold-smoked) 645 228 101 41 05 184 769 NA NA NA 05 lt01 lt01 lt01 05 lt01 lt01 215 310 218 066 284 001 45

45 Salmon smoked (hot-smoked) 601 254 88 33 13 186 778 NA NA NA 13 lt01 lt01 08 04 lt01 lt01 194 263 228 064 292 001 NA

46 Mackerel smoked 509 211 241 29 NA 301 1250 NA NA NA NA NA NA NA NA NA NA 504 933 557 058 614 002 63

47 Seafood sticks 733 73 19 21 149 102 433 NA NA 101 48 lt01 lt01 48 lt01 lt01 lt01 029 072 019 052 017 lt001 16

48 Tuna canned in brine 743 249 10 15 NA 109 460 NA NA NA NA NA NA NA NA NA NA 030 017 032 008 040 lt001 47

49 Tuna canned in sunflower oil 671 254 64 18 NA 159 669 NA NA NA NA NA NA NA NA NA NA 078 164 018 343 362 lt001 NA

50 Salmon red canned 665 235 73 21 NA 160 670 NA NA NA NA NA NA NA NA NA NA 143 301 165 015 180 001 62

51 Salmon red canned skinless and boneless

685 232 67 19 NA 153 642 NA NA NA NA NA NA NA NA NA NA 128 275 150 015 165 001 61

17

Nutrient analysis of fish and fish products C

ompo

site

sam

ple

num

ber

Sample description W

ater

g1

00g

Prot

ein

g10

0g

Tota

l fat

g1

00g

Ash

g1

00g

Car

bohy

drat

e g

100g

Ener

gy (k

cal)

100g

Ener

gy (k

J)1

00g

Engl

yst f

ibre

g1

00g

AO

AC

fibr

e g

100g

Star

ch g

100

g

Tota

l sug

ars

g10

0g

Glu

cose

g1

00g

Fruc

tose

g1

00g

Sucr

ose

g10

0g

Mal

tose

g1

00g

Lact

ose

g10

0g

Gal

acto

se g

100

g

Satu

rate

d fa

tty a

cids

g1

00g

Cis

-mon

ouns

atur

ated

fatty

ac

ids

g10

0g

Cis

-n3

fatty

aci

ds g

100

g

Cis

-n6

fatty

aci

ds g

100

g

Cis

-pol

yuns

atur

ated

fatty

acid

s g

100g

Tran

s fa

tty a

cids

g1

00g

Cho

lest

erol

m

illig

ram

s10

0g

52 Salmon pink canned 714 236 48 21 NA 138 579 NA NA NA NA NA NA NA NA NA NA 092 171 134 011 145 001 61

53 Mackerel canned in brine 650 192 141 14 NA 204 848 NA NA NA NA NA NA NA NA NA NA 317 481 353 033 386 001 52

54

Sardines canned in tomato sauce whole contents

673 185 108 28 09 175 729 NA NA lt05 09 03 06 lt01 lt01 lt01 lt01 289 270 298 051 349 001 71

55 Sardines canned in brine 661 221 91 31 NA 170 712 NA NA NA NA NA NA NA NA NA NA 261 229 250 023 273 001 66

56 Langoustine boiled 807 197 08 15 NA 86 369 NA NA NA NA NA NA NA NA NA NA 015 015 017 004 021 lt001 133

18

Nutrient analysis of fish and fish products

Micronutrients

Com

posi

te s

ampl

e nu

mbe

r

Sample description Vi

tam

in A

mic

rogr

ams

100g

Vita

min

D m

icro

gram

s10

0g

Thia

min

mill

igra

ms

100g

Rib

ofla

vin

mill

igra

ms

100g

Nia

cin

mill

igra

ms

100g

Tryp

toph

an6

0m

illig

ram

s10

0g

Vita

min

C m

illig

ram

s10

0g

Vita

min

E m

illig

ram

s10

0g

Vita

min

B6

mill

igra

ms

100g

Vita

min

B12

mic

rogr

ams

100g

Fola

te m

icro

gram

s10

0g

Pant

othe

nic

acid

m

illig

ram

s10

0g

Bio

tin m

icro

gram

s10

0g

Sodi

um m

illig

ram

s10

0g

Pota

ssiu

m m

illig

ram

s10

0g

Cal

cium

mill

igra

ms

100g

Mag

nesi

umm

illig

ram

s10

0g

Phos

phor

usm

illig

ram

s10

0g

Iron

mill

igra

ms

100g

Cop

per m

illig

ram

s10

0g

Zinc

mill

igra

ms

100g

Chl

orid

e m

illig

ram

s10

0g

Iodi

ne m

icro

gram

s10

0g

Man

gane

se m

illig

ram

s10

0g

Sele

nium

mic

rogr

ams

100g

1 Cod raw flesh only 2 lt01 006 008 23 26 NA 066 014 145 7 025 13 91 322 12 25 169 010 002 034 165 196 001 23

2 Cod baked flesh only 2 lt01 010 009 20 40 NA 095 012 191 8 030 09 91 367 18 30 189 015 002 057 130 161 001 44

3 Cod microwaved flesh only

NA NA 008 010 18 37 NA 086 013 219 8 028 07 108 427 16 32 216 016 002 053 168 NA 001 44

4 Haddock raw flesh only 1 NA 013 015 49 31 NA 049 029 190 10 027 20 68 315 11 25 163 012 002 031 110 320 001 34

5 Haddock grilled flesh only

NA NA 009 014 40 43 NA 052 029 237 6 028 17 92 433 20 33 232 017 002 050 130 NA 001 48

6 Haddock steamed flesh only

NA NA 007 011 39 41 NA 057 024 214 9 029 16 84 376 14 28 199 016 003 042 120 NA 001 51

7 Alaskan pollock raw flesh only

NA NA 003 009 26 26 NA 060 004 232 5 022 13 68 216 12 30 120 018 003 039 100 56 001 27

8 Sole raw flesh only NA NA 015 008 43 25 NA 073 015 101 13 030 43 115 177 17 26 124 012 lt001 031 178 23 001 50

9 Sole grilled flesh only NA NA 012 010 37 39 NA 085 013 114 10 029 45 151 260 28 26 163 050 001 045 160 NA 001 83

10 Plaice raw flesh only NA NA 033 014 25 30 NA 057 023 130 12 077 355 147 226 17 21 157 010 001 045 180 31 lt001 35

11 Pangasius raw flesh only lt01 135 002 006 63 35 NA 023 012 105 10 066 379 204 293 10 29 166 009 002 032 190 3 001 18

12 Coley raw flesh only NA NA 023 017 26 37 NA 057 027 348 5 033 37 68 303 7 32 171 027 004 043 130 111 001 33

13 Sea bass raw flesh only 34 lt01 039 020 30 44 NA 048 037 301 5 073 25 72 370 14 30 202 027 004 062 90 8 002 29

19

Nutrient analysis of fish and fish products C

ompo

site

sam

ple

num

ber

Sample description Vi

tam

in A

mic

rogr

ams

100g

Vita

min

D m

icro

gram

s10

0g

Thia

min

mill

igra

ms

100g

Rib

ofla

vin

mill

igra

ms

100g

Nia

cin

mill

igra

ms

100g

Tryp

toph

an6

0m

illig

ram

s10

0g

Vita

min

C m

illig

ram

s10

0g

Vita

min

E m

illig

ram

s10

0g

Vita

min

B6

mill

igra

ms

100g

Vita

min

B12

mic

rogr

ams

100g

Fola

te m

icro

gram

s10

0g

Pant

othe

nic

acid

m

illig

ram

s10

0g

Bio

tin m

icro

gram

s10

0g

Sodi

um m

illig

ram

s10

0g

Pota

ssiu

m m

illig

ram

s10

0g

Cal

cium

mill

igra

ms

100g

Mag

nesi

um

mill

igra

ms

100g

Phos

phor

usm

illig

ram

s10

0g

Iron

mill

igra

ms

100g

Cop

per m

illig

ram

s10

0g

Zinc

mill

igra

ms

100g

Chl

orid

e m

illig

ram

s10

0g

Iodi

ne m

icro

gram

s10

0g

Man

gane

se m

illig

ram

s10

0g

Sele

nium

mic

rogr

ams

100g

14 Sea bass baked flesh only

NA NA 019 018 26 49 NA NA 014 291 4 063 25 80 390 31 35 231 027 004 075 100 NA 003 24

15

Prawns cold-water (Pandalus borealis) purchased cooked

lt01 lt01 lt001 005 lt01 36 NA 363 003 235 10 014 40 588 74 65 36 127 100 028 102 770 13 002 30

16

Prawns king warm-water (Penaeus vannamei) raw

lt01 lt01 lt001 005 01 36 NA 180 011 126 11 016 39 215 126 44 28 155 070 021 116 260 5 004 34

17

Prawns king warm-water (Penaeus vannamei) grilled from raw

NA NA NA NA NA NA NA NA NA NA NA NA NA 305 181 59 37 209 043 035 158 310 NA 005 41

18

Prawns king warm-water (Penaeus vannamei) purchased cooked

lt01 lt01 lt001 005 01 34 NA 164 005 140 10 020 43 643 65 49 21 125 027 023 104 740 12 003 30

19 Mussels purchased cooked

117 NA 002 026 10 46 NA 172 003 1056 25 032 110 401 116 40 50 258 325 017 339 700 247 018 66

20

Crab brown meat purchased cooked

6 lt01 006 150 10 64 lt01 733 022 2240 19 122 60 351 167 366 49 488 246 249 590 550 333 033 225

21

Crab white meat purchased cooked

lt01 lt01 003 025 05 45 lt01 212 010 340 6 199 114 322 240 86 34 147 053 095 723 480 103 004 87

22 Mackerel raw flesh only 54 800 017 030 113 44 NA 043 040 881 1 063 58 153 335 20 37 220 098 008 051 250 29 001 42

20

Nutrient analysis of fish and fish products C

ompo

site

sam

ple

num

ber

Sample description Vi

tam

in A

mic

rogr

ams

100g

Vita

min

D m

icro

gram

s10

0g

Thia

min

mill

igra

ms

100g

Rib

ofla

vin

mill

igra

ms

100g

Nia

cin

mill

igra

ms

100g

Tryp

toph

an6

0m

illig

ram

s10

0g

Vita

min

C m

illig

ram

s10

0g

Vita

min

E m

illig

ram

s10

0g

Vita

min

B6

mill

igra

ms

100g

Vita

min

B12

mic

rogr

ams

100g

Fola

te m

icro

gram

s10

0g

Pant

othe

nic

acid

m

illig

ram

s10

0g

Bio

tin m

icro

gram

s10

0g

Sodi

um m

illig

ram

s10

0g

Pota

ssiu

m m

illig

ram

s10

0g

Cal

cium

mill

igra

ms

100g

Mag

nesi

um

mill

igra

ms

100g

Phos

phor

usm

illig

ram

s10

0g

Iron

mill

igra

ms

100g

Cop

per m

illig

ram

s10

0g

Zinc

mill

igra

ms

100g

Chl

orid

e m

illig

ram

s10

0g

Iodi

ne m

icro

gram

s10

0g

Man

gane

se m

illig

ram

s10

0g

Sele

nium

mic

rogr

ams

100g

23 Mackerel grilled flesh only

61 850 014 037 111 44 NA 046 027 908 1 057 52 163 349 17 38 236 128 010 079 290 NA 001 60

24 Trout rainbow raw flesh only 25 789 016 012 73 42 NA 044 031 284 9 123 32 110 383 21 26 228 028 004 047 150 5 001 19

25 Trout rainbow baked flesh only

44 819 013 013 64 53 NA 089 019 311 11 111 38 93 434 19 29 254 040 005 056 160 NA 001 23

26

Kippers (analysed without butter) grilled flesh only

26 1009 lt001 027 51 45 NA 047 029 1112 3 081 61 947 384 39 47 270 151 011 107 1360 24 002 57

27 Kippers boil in the bag with butter cooked

30 1115 001 024 42 43 NA 023 022 948 3 057 55 860 254 47 38 208 111 012 147 1220 13 003 40

28 Tuna raw flesh only 76 320 013 007 219 61 NA 004 043 221 4 023 28 66 444 4 39 266 072 003 039 120 18 001 93

29 Tuna baked flesh only 78 310 012 007 174 75 NA 013 023 215 5 021 29 63 450 11 41 290 093 003 052 130 NA 001 92

30 Sardines raw flesh only 10 395 lt001 034 101 53 NA 031 031 831 7 069 97 136 387 50 32 257 155 013 071 200 79 003 51

31 Haddock smoked poached

2 200 011 014 63 51 NA 077 022 237 8 028 15 464 265 24 25 164 017 002 045 640 217 001 42

32

Plaice coated in breadcrumbs baked

NA NA 032 014 23 27 NA 332 009 164 9 043 350 275 178 61 22 126 077 005 063 390 16 019 30

33 Calamari coated in batter baked

64 NA 005 040 12 22 NA 075 003 172 3 068 25 1182 88 41 33 259 052 012 081 1280 3 019 17

34 Fish fingers cod grilledbaked

NA NA 017 008 12 34 NA 275 009 150 9 024 12 317 254 32 25 142 057 005 050 460 117 020 18

21

Nutrient analysis of fish and fish products C

ompo

site

sam

ple

num

ber

Sample description Vi

tam

in A

mic

rogr

ams

100g

Vita

min

D m

icro

gram

s10

0g

Thia

min

mill

igra

ms

100g

Rib

ofla

vin

mill

igra

ms

100g

Nia

cin

mill

igra

ms

100g

Tryp

toph

an6

0m

illig

ram

s10

0g

Vita

min

C m

illig

ram

s10

0g

Vita

min

E m

illig

ram

s10

0g

Vita

min

B6

mill

igra

ms

100g

Vita

min

B12

mic

rogr

ams

100g

Fola

te m

icro

gram

s10

0g

Pant

othe

nic

acid

m

illig

ram

s10

0g

Bio

tin m

icro

gram

s10

0g

Sodi

um m

illig

ram

s10

0g

Pota

ssiu

m m

illig

ram

s10

0g

Cal

cium

mill

igra

ms

100g

Mag

nesi

um

mill

igra

ms

100g

Phos

phor

usm

illig

ram

s10

0g

Iron

mill

igra

ms

100g

Cop

per m

illig

ram

s10

0g

Zinc

mill

igra

ms

100g

Chl

orid

e m

illig

ram

s10

0g

Iodi

ne m

icro

gram

s10

0g

Man

gane

se m

illig

ram

s10

0g

Sele

nium

mic

rogr

ams

100g

35 Fish fingers cod fried NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA

36 Fish fingers salmon grilledbaked

7 450 041 011 53 41 NA 282 022 227 15 058 25 288 300 14 30 194 075 007 058 420 7 032 24

37 Cod coated in batter fried NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA

38

Fishcakes white fish coated in breadcrumbs baked

NA NA 025 007 17 19 NA 198 009 144 6 031 22 356 233 51 19 102 076 006 042 520 58 017 13

39

Fishcakes salmon coated in breadcrumbs baked

2 571 038 010 47 28 NA 279 022 157 14 074 23 322 269 42 21 150 077 005 040 470 6 015 13

40

Scampi coated in breadcrumbs baked

NA NA 016 006 21 24 NA 318 006 152 14 029 21 561 234 105 34 260 191 018 081 620 101 027 26

41

Scampi coated in breadcrumbs fried

NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA

42 Fish pie white fish retail baked

84 282 011 013 08 16 NA 051 002 129 9 040 31 254 300 86 21 119 035 004 054 380 33 008 7

43 Mussels in white wine sauce cooked

11 lt01 005 018 08 18 NA 084 003 944 26 039 48 608 173 68 76 122 146 008 154 970 282 007 32

44 Salmon smoked (cold-smoked)

28 890 043 012 83 54 NA 203 073 315 15 122 52 1184 442 8 31 266 023 002 036 1480 9 001 19

45 Salmon smoked (hot-smoked)

NA 1100 041 016 95 65 NA 229 051 419 14 135 40 848 460 8 32 293 034 005 049 1200 NA 001 24

22

Nutrient analysis of fish and fish products C

ompo

site

sam

ple

num

ber

Sample description Vi

tam

in A

mic

rogr

ams

100g

Vita

min

D m

icro

gram

s10

0g

Thia

min

mill

igra

ms

100g

Rib

ofla

vin

mill

igra

ms

100g

Nia

cin

mill

igra

ms

100g

Tryp

toph

an6

0m

illig

ram

s10

0g

Vita

min

C m

illig

ram

s10

0g

Vita

min

E m

illig

ram

s10

0g

Vita

min

B6

mill

igra

ms

100g

Vita

min

B12

mic

rogr

ams

100g

Fola

te m

icro

gram

s10

0g

Pant

othe

nic

acid

m

illig

ram

s10

0g

Bio

tin m

icro

gram

s10

0g

Sodi

um m

illig

ram

s10

0g

Pota

ssiu

m m

illig

ram

s10

0g

Cal

cium

mill

igra

ms

100g

Mag

nesi

um

mill

igra

ms

100g

Phos

phor

usm

illig

ram

s10

0g

Iron

mill

igra

ms

100g

Cop

per m

illig

ram

s10

0g

Zinc

mill

igra

ms

100g

Chl

orid

e m

illig

ram

s10

0g

Iodi

ne m

icro

gram

s10

0g

Man

gane

se m

illig

ram

s10

0g

Sele

nium

mic

rogr

ams

100g

46 Mackerel smoked 36 820 015 037 69 46 NA 046 028 1018 4 061 40 746 319 33 38 237 113 007 092 1010 28 002 59

47 Seafood sticks NA NA 001 006 12 20 NA 047 003 094 12 030 33 714 21 50 8 61 019 001 028 940 21 002 19

48 Tuna canned in brine 26 110 lt001 011 103 62 NA 042 031 342 3 019 27 293 230 10 27 171 151 007 089 490 12 001 69

49 Tuna canned in sunflower oil NA NA NA NA NA NA NA 284 NA NA NA NA NA 368 267 11 35 204 119 005 080 610 NA 001 87

50 Salmon red canned 7 1090 003 021 76 61 NA 165 020 488 14 088 41 430 305 164 29 291 068 006 082 670 22 002 37

51

Salmon red canned skinless and boneless

10 1182 004 022 69 61 NA 147 023 450 12 082 49 379 304 6 27 214 060 007 052 580 24 001 38

52 Salmon pink canned 12 1359 002 021 74 60 NA 076 019 468 19 068 49 352 326 109 25 234 083 007 065 500 18 001 34

53 Mackerel canned in brine 11 740 004 022 55 59 NA 030 015 698 4 035 36 276 227 14 22 162 089 007 061 410 17 001 41

54

Sardines canned in tomato sauce whole contents

NA NA 003 022 55 52 NA 184 025 885 4 063 59 315 371 455 38 417 269 012 198 480 NA 018 39

55 Sardines canned in brine 10 327 001 022 55 42 NA 024 007 1081 4 064 47 368 287 679 42 545 273 013 223 560 26 018 41

56 Langoustine boiled NA NA 008 006 27 37 NA 355 010 245 5 024 34 216 214 125 53 197 168 032 137 280 139 012 49

Total vitamin A is calculated as retinol equivalents and is equal to retinol + (beta-carotene equivalents6) NA = Not Analysed

lt = Result was below the analytical limit of quantification (LOQ) or limit of detection (LOD) There is no distinction between lsquoltrsquo and lsquonot detectedrsquo Energy calculated assuming that mussels contain 35g carbohydrate as glycogen (existing data)4

23

Nutrient analysis of fish and fish products

Annex D Analytical methods used

Moisture A homogenised portion of the sample is mixed with sand and heated to 102degC The moisture loss is determined gravimetrically Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref BS 4401 pt31997 LOQ 01 g100g

Ash A homogenised portion of the sample is ashed in a muffle furnace at 550degC The ash is determined gravimetrically Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref BS 4401 pt111998 LOQ 01 g100g

Protein The sample is analysed using Leco instrumentation following the Dumas procedure The sample is combusted in an oxygen atmosphere the gaseous product is cleaned and nitrogen compounds converted to nitrogen which is measured by a thermal conductivity cell The crude protein is calculated by multiplying by the appropriate conversion factor Accredited to BSEN ISOIEC 170252005 UKAS 0680 LOQ 01 g100g

Fat The sample is acid hydrolysed with hydrochloric acid cooled filtered and dried The fat is extract from the residue with petroleum ether and the dried fat determined gravimetrically Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref BS 4401 pt41970 (Weibull Stoldt) LOQ 01 g100g

Fatty acids The lipid fractions of the sample are solvent extracted The isolated fat is transesterified with methanolic sodium methoxide to form fatty acid methyl esters (FAMES) The FAME profile is determined using capillary gas chromatography (GC) Quantification and identification of individual FAMEs in the test material is achieved with reference to calibration standards Accredited to BSEN ISOIEC 170252005 UKAS 0680 LOQ 001 mg100g

Sugars The sugars are extracted with water clarified and chromatographically separated on an amine column with an acetonitrilewater mobile phase The sugars are detected using an evaporative light scattering detector and quantified with reference to calibration standards Accredited to BSEN ISOIEC 170252005 UKAS 0680 LOQ 01 g100g

24

Nutrient analysis of fish and fish products

Starch The method consists of two separate determinations The sample is treated with warm diluted hydrochloric acid clarified and filtered the optical rotation of the resulting solution is determined In the second determination the sample is extracted with 40 ethanol and filtered The filtrate is acidified with hydrochloric acid clarified and filtered again the optical rotation of the resulting solution is determined at 20 plusmn2ordmC Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref The Feeding Stuffs (Sampling and Analysis) Regulations 1982 Method 30a LOQ 2 g100g

Oligosaccharides Malto-oligosaccharides (DP1-7) are determined individually by High Performance Anion Exchange Chromatography with Pulsed Amperometric Detection In-house method LOQ 01 g100g

Dietary Fibre AOAC The sample is weighed and de-fatted if necessary It is then gelatinised and treated with αshyamylase and further digested enzymatically with protease and amyloglucosidase to remove the starch and protein The dietary fibre is precipitated with IMS filtered washed dried and weighed Total dietary fibre is then determined gravimetrically and corrected for protein and ash Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref AOAC 9852945407 (2007) LOQ 05 g100g

Englyst (Non-starch polysaccharides) Englyst Fibrezym kit with colorimetric end point LOQ 02 g100g

Cholesterol Method Lipid in sample is saponified at high temperature with ethanolic KOH solution Unsaponifiable fraction containing cholesterol and other sterols is extracted with toluene Sterols are derivatized to trimethylsilyl (TMS) ethers and then quantified by GC LOQ 07 mg100 g Reproducibility 20 Reference Method ISO 6799 1992

Inorganics Sodium Potassium Calcium Magnesium Copper Iron Manganese Zinc Phosphorus Selenium Samples are digested in acid under oxidising conditions using sealed lsquobombsrsquo in automated microwave digestors to prevent losses of volatile metalsinorganics Metals (and some inorganics) are then determined by Inductively Coupled Plasma Optical Emission Spectrometry (ICP-OES) or by Inductively Coupled Plasma Mass Spectrometry (ICP-MS) These techniques allow the sensitive and accurate (true and precise) determination of metals in foods and allow matrix interferences to be overcome In house methods - UKAS accredited

25

Nutrient analysis of fish and fish products

Iodide Concentrations are determined by high resolution ICP-MS after extraction with tetra methyl ammonium hydroxide UKAS accredited

Chloride Concentrations are determined using a Corning Chloride Analyser after extraction with nitric acid In house method FFFB1-2104 - UKAS accredited

Vitamins ndash Water Soluble Thiamin Riboflavin amp Vitamin B6 Thiamin riboflavin and Vitamin B6 are determined by HPLC after appropriate and controlled acid and enzymatic hydrolysis The methods are based on published CEN Standards The selected method enables determination of total B6 as pyridoxine and is most appropriate to samples of this type where pyridoxine or its phosphate will form the major vitamin B6 component UKAS accredited

Niacin Total Folate Biotin Pantothenic acid Determined using microbiological assay (MBA) procedures with detection carried out using VitaFastreg MBA test kits UKAS accredited

Tryptophan Determined by HPLC using fluorescence detection after alkaline hydrolysis Tryptophan contributes to the available Niacin on the basis that Niacin = Tryptophan60

Vitamin B12 Vitamin B12 is extracted from food by autoclaving in acetate buffer in the presence of cyanide Vitamin B12 is determined by microbiological assay using LDelbrueckiiLactis UKAS accredited

The B-vitamin results are expressed as follows Thiamin thiamin chloride hydrochloride Riboflavin free riboflavin Niacin nicotinic acid Vitamin B6 pyridoxine hydrochloride Pantothenate pantothenic acid Biotin d-biotin B12 cyanocobalamin Total folate pteroyglutamic acid

Vitamin C Vitamin C is determined by HPLC using fluorescence detection

Oil Soluble Vitamins

26

Nutrient analysis of fish and fish products

Vitamins A D E and the carotenoids are determined using an in house procedure involving saponification of the sample solvent extraction and HPLC determination - UKAS accredited methods based on

bull Vitamin A ndash Retinol BS EN 12823-12000 Foodstuffs-Determination of Vitamin A by High Performance Liquid Chromatography-Part 1 Measurement of Retinol

bull Vitamin A ndash β-Carotene BS EN 12823-22000 Foodstuffs-Determination of Vitamin A by High Performance Liquid Chromatography-Part 2 Measurement of β-Carotene

bull Vitamin D BS EN 128212000 Foodstuffs-Determination of Vitamin D by High Performance Liquid Chromatography-Measurement of Cholecalciferol (D3) and Ergocalciferol (D2)

bull Vitamin E BS EN 128222000 Foodstuffs-Determination of Vitamin E by High Performance Liquid Chromatography-Measurement of α- β- γ- and δ-tocopherols

The total vitamin E figure takes into account the relative biological activities of the different isomers Vitamin E is given as mg100g of α - tocopherol equivalent The activities used for these calculations are as shown below

α - tocopherol 10 β - tocopherol 04 γ - tocopherol 01 δ - tocopherol 001

Total vitamin A is expressed as ug100g all-trans retinol equivalent (ATRE) and is calculated as follows

All-trans retinol + (07513-cis retinol) +( β-carotene6) +(other active carotenoids12)

UKAS accredited

Details of the quality control measures employed are given in the analytical report associated with this project available at wwwdhgovukpublications

27

Nutrient analysis of fish and fish products

References 1 Responsibility for nutrition policy in England transferred from the Food Standards Agency to the Department of Health (DH) on 1st October 2010 Management of the rolling programme of nutrient analysis has also transferred to DH2Food Standards Agency Management of the Food Standards Agency programme of nutrient analysis and associated work httpcollectionseuroparchiveorgtna20100907111047httpfoodgovuksciencedietarysurve ysanalyticalsurveysn10040 (accessed 28 December 2012) 3Food Standards Agency McCance amp Widdowsonrsquos The Composition of Foods integrated dataset httptnaeuroparchiveorg20110116113217httpwwwfoodgovuksciencedietarysurveysdi etsurveys (accessed 28 December 2012) 4 Holland B Brown J and Buss Fish and Fish products Third supplement to fifth edition of McCance and Widdowsons The Composition of Foods Royal Society of Chemistry 1993

28

Page 3: Nutrient analysis of fish and fish products- Summary report · Nutrient analysis of fish and fish products additional 6 composites (made up of between 3 and 6 sub-samples) were investigated

Nutrient analysis of fish and fish products

Prepared by the Food Composition and Diet Team Public Health Directorate

copy Crown copyright 2013 First published March 2013 Published to DH website in electronic PDF format only wwwdhgovukpublications

3

Nutrient analysis of fish and fish products

Contents Contents 4 Executive summary 5 Background 7 Methodology 7 Results 9 Interpretation 9 Further Information 10 Annex A Details of composite samples analysed 11 Annex B List of nutrients analysed 13 Annex C Analytical data 14 Macronutrients 14 Micronutrients 19 Annex D Analytical methods used 24 References 28

4

Nutrient analysis of fish and fish products

Executive summary

A survey to determine the nutrient composition of fish and fish products has been carried out to provide up-to-date nutrient composition data for these foods reflecting the increasing range of commonly consumed fish and fish products and new species growing in popularity Changes in production methods since previous analysis of fish and fish products suggested that nutrient content might also have changed

This survey carried out by a consortium led by the Institute of Food Research (and including Susan Church (Independent Nutritionist) British Nutrition Foundation Laboratory of the Government Chemist and Eurofins Laboratories) forms part of the Department of Healthrsquos1

rolling programme of nutrient analysis which provides up-to-date and reliable information on the nutrient content of foods2 The results from this programme of work are incorporated into the Department of Healthrsquos nutrient databanks that support the National Diet and Nutrition Survey and other national dietary surveys These national surveys are used by Government to monitor the nationrsquos diet This programme of work to determine the nutrient composition of foods is key to ensuring that estimates of nutrient intakes from dietary surveys are robust The results of this survey will also be incorporated into the Composition of Foods Integrated Dataset3 and future publications of McCance and Widdowsonrsquos The Composition of Foods series

56 composite samples made up of a number of sub-samples were analysed for energy and a range of nutrients including carbohydrate fat fatty acids (including trans) protein and a full range of vitamins and minerals Results of these analyses are published here An additional 6 composites (made up of between 3 and 6 sub-samples) were investigated for weight loss on cooking only

The list of composite samples to be analysed was determined using consumption and market share data following consultation with Seafish UK and expert users of UK food composition data (including representatives of the food industry academia catering suppliers nutritionists and dietitians) Consideration was also given to fish species where evidence has shown market growth Market share information was provided by Seafish UK and where possible this was used and industry consulted to determine the sub-samples included within each composite sample Availability of existing data including data from recent surveys in the Nordic countries was also considered to avoid duplication

Each composite comprised of between 4 and 15 sub-samples The sub-samples were purchased from retail outlets and prepared for analysis between November 2010 and February 2011 and were analysed between March and July 2011

5

Nutrient analysis of fish and fish products

It is difficult to make robust comparisons between current data and existing data held for fish and fish products derived from analytical surveys undertaken in the 1980s due to confounding factors (such as developments in analytical methods) Where it is possible to compare data results are broadly similar to existing data Where there are differences in levels of some nutrients compared with previous data this may be due to confounding factors and are unlikely to be nutritionally significant in a varied diet

6

Nutrient analysis of fish and fish products

Background

The Department of Health undertakes a rolling programme of nutrient analysis surveys to ensure that reliable up-to-date information on the nutritional value of foods is available for use in conjunction with food consumption data collected in dietary surveys to monitor the nutritional content of the nationrsquos diet Therefore these nutrient surveys need to provide a single robust set of nutrient values that is indicative of the potentially broad choice available to the consumer when selecting any particular type of food As a result composite samples made up of a number of different brands of fish and fish products have been analysed for this survey rather than samples made up of single brands and a generic name is given to each composite

The aim of this particular survey was to provide up-to-date nutrient composition data for a range of fish and fish products to reflect the increasing range of commonly consumed fish and fish products and new species which are growing in popularity as well as changes in production methods since fish and fish products were last analysed

Methodology

A list of composite samples to be analysed was determined following consultation with Seafish UK and expert users of UK food composition data (including representatives of the food industry academia catering suppliers nutritionists and dietitians) using consumption and market share data and taking account of the growing market for certain types of fish (eg pangasius) Availability of existing analytical data and data from recent surveys in the Nordic countries was also considered to avoid duplication Market share information provided by Seafish UK was used where available and industry consulted to determine the sub-samples included within each composite To extend the scope of the survey the Shellfish Association of Great Britain funded the analysis of langoustine

Over 480 food samples were purchased from retail outlets in the Norwich area (including supermarkets independent retailers and catering suppliers) and prepared for analysis between November 2010 and February 2011 The food samples consisted of various species of oily and white fish shellfish canned fish and fish products (including fish fingers scampi and fish pie)

These food samples were combined into 56 composite samples for analysis Each composite was made up of between 4 and 15 sub-samples of equivalent weight This process allows a single robust set of nutrient values to be derived for each composite covering an appropriate cross-section of products available The results of these analyses are published here An

7

Nutrient analysis of fish and fish products

additional 6 composites (made up of between 3 and 6 sub-samples) were investigated for weight loss on cooking only and these results are published in the associated sampling report Sub-samples requiring preparationcooking were prepared in accordance with manufacturersrsquo instructions where available and normal domestic practices They were then combined into composite samples for analysis A full list of the composite food samples analysed is given in Annex A The full sampling report is available at wwwdhgovukpublications

Composites were analysed for proximates and individual fatty acids between March and June 2011 and analysed for inorganics and vitamins between March and July 2011 Each composite was analysed for a range of nutrients depending on the importance of the particular food as a dietary source for each nutrient and existing compositional data available A full list of nutrients is given in Annex B The methods used to conduct the analyses are included at Annex D

Values provided by analytical laboratories were compiled in Excel spreadsheets for data evaluation Where possible analytical values were compared to other sources of comparable data such as UK Food Composition tables other food composition tables and information from manufacturers and retailers Where applicable ingredients lists were also evaluated to check that the values reported corresponded to the ingredients included in the samples Where analytical values appeared incorrect or questionable data was checked against original laboratory reports and re-analysed if necessary

8

Nutrient analysis of fish and fish products

Results

Each of the composite samples was analysed for an extensive range of nutrients and therefore this project generated a large number of individual results A summary of results for energy protein carbohydrate fat and fatty acids fibre cholesterol vitamins and minerals is provided in Annex C The full set of results are provided in the analytical report associated with this project which is available at wwwdhgovukpublications

Interpretation

This survey has determined the nutrient composition of fish and fish products

The results from this survey provide us with robust up-to-date data which will be incorporated into the Department of Healthrsquos nutrient databanks which support our National Diet and Nutrition Survey and other national dietary surveys enabling the Government to monitor the nationrsquos diet The results of this survey will also be incorporated into future publications in the McCance and Widdowsonrsquos The Composition of Foods series

It is difficult to make robust comparisons between current data and existing data held for fish and fish products derived from analytical surveys undertaken in the 1980s due to confounding factors (such as developments in analytical methods) Where it is possible to compare data results are broadly similar to existing data Where there are differences in levels of some nutrients compared with previous data this may be due to confounding factors and are unlikely to be nutritionally significant in a varied diet

9

Nutrient analysis of fish and fish products

Further Information

The report of this survey (entitled Nutrient analysis of fish and fish products) is available at wwwdhgovukpublications

Other enquiries should be addressed to

Mrs Melanie Farron-Wilson Department of Health 6th Floor Wellington House 133-155 Waterloo Road London SE1 8UG Tel +44 (0) 20 7972 3369 E-mail melaniefarron-wilsondhgsigovuk

10

Nutrient analysis of fish and fish products

Annex A Details of composite samples analysed

Sample Food Group 1 Cod raw flesh only 2 Cod baked flesh only 3 Cod microwaved flesh only 4 Haddock raw flesh only 5 Haddock grilled flesh only 6 Haddock steamed flesh only 7 Alaskan pollock raw flesh only 8 Sole raw flesh only 9 Sole grilled flesh only 10 Plaice raw flesh only 11 Pangasius raw flesh only 12 Coley raw flesh only 13 Sea bass raw flesh only 14 Sea bass baked flesh only 15 Prawns cold-water (Pandalus borealis) purchased cooked 16 Prawns king warm-water (Penaeus vannamei) raw 17 Prawns king warm-water (Penaeus vannamei) grilled from raw 18 Prawns king warm-water (Penaeus vannamei) purchased cooked 19 Mussels purchased cooked 20 Crab brown meat purchased cooked 21 Crab white meat purchased cooked 22 Mackerel raw flesh only 23 Mackerel grilled flesh only 24 Trout rainbow raw flesh only 25 Trout rainbow baked flesh only 26 Kippers (analysed without butter) grilled flesh only 27 Kippers boil in the bag with butter cooked 28 Tuna raw flesh only 29 Tuna baked flesh only 30 Sardines raw flesh only 31 Haddock smoked poached 32 Plaice coated in breadcrumbs baked 33 Calamari coated in batter baked 34 Fish fingers cod grilledbaked 35 Fish fingers cod fried

11

Nutrient analysis of fish and fish products

36 Fish fingers salmon grilledbaked 37 Cod coated in batter fried 38 Fishcakes white fish coated in breadcrumbs baked 39 Fishcakes salmon coated in breadcrumbs baked 40 Scampi coated in breadcrumbs baked 41 Scampi coated in breadcrumbs fried 42 Fish pie white fish retail baked 43 Mussels in white wine sauce cooked 44 Salmon smoked (cold-smoked) 45 Salmon smoked (hot-smoked) 46 Mackerel smoked 47 Seafood sticks 48 Tuna canned in brine 49 Tuna canned in sunflower oil 50 Salmon red canned 51 Salmon red canned skinless and boneless 52 Salmon pink canned 53 Mackerel canned in brine 54 Sardines canned in tomato sauce whole contents 55 Sardines canned in brine 56 Langoustine boiled

Samples for measurement of weight loss on cooking 57 Herring 58 Hake 59 Sea bream 60 Tilapia 61 Halibut 62 Swordfish

12

Nutrient analysis of fish and fish products

Annex B List of nutrients analysed

Proximates

Water Protein (nitrogen and nitrogen factor) Fat Dry Ash content

Fatty acids Individual fatty acids (cis amp trans isomers positional isomers branched chain) (expressed as percentage total fatty acids and per 100g food)

Sterols Cholesterol

Carbohydrate (All expressed as monosaccharide equivalents) Starch total sugars total carbohydrate glucose fructose sucrose maltose lactose galactose

Fibre As non-starch polysaccharide ie Englyst method and AOAC method

Inorganics Sodium potassium calcium magnesium phosphorus iron copper zinc chloride manganese iodine selenium

Water soluble vitamins

Thiamin riboflavin niacin tryptophan (to calculate niacin equivalent) vitamin B6 vitamin B12 folate pantothenic acid biotin vitamin C

Vitamin A Retinol carotenoids (alpha-carotene beta-carotene cryptoxanthins) Other carotenoids Lutein lycopene zeaxanthin

Vitamin D Vitamin D3 25-OH vitamin D

Vitamin E Alpha-tocopherol beta-tocopherol delta-tocopherol gamma-tocopherol alpha-tocotrienol gamma-tocotrienol

Note Each of the samples was analysed for a range of nutrients in the above list depending on existing compositional data available and the importance of fish and fish products as a dietary source of each nutrient

13

Nutrient analysis of fish and fish products

Annex C Analytical data

Macronutrients

Com

posi

te s

ampl

e nu

mbe

r

Sample description W

ater

g1

00g

Prot

ein

g10

0g

Tota

l fat

g1

00g

Ash

g1

00g

Car

bohy

drat

e g

100g

Ener

gy (k

cal)

100g

Ener

gy (k

J)1

00g

Engl

yst f

ibre

g1

00g

AO

AC

fibr

e g

100g

Star

ch g

100

g

Tota

l sug

ars

g10

0g

Glu

cose

g1

00g

Fruc

tose

g1

00g

Sucr

ose

g10

0g

Mal

tose

g1

00g

Lact

ose

g10

0g

Gal

acto

se g

100

g

Satu

rate

d fa

tty a

cids

g1

00g

Cis

-mon

ouns

atur

ated

fatty

acid

s g

100g

Cis

-n3

fatty

aci

ds g

100

g

Cis

-n6

fatty

aci

ds g

100

g

Cis

-pol

yuns

atur

ated

fatty

acid

s g

100g

Tran

s fa

tty a

cids

g1

00g

Cho

lest

erol

m

illig

ram

s10

0g

1 Cod raw flesh only 816 175 06 11 NA 75 320 NA NA NA NA NA NA NA NA NA NA 016 014 008 003 011 lt001 52

2 Cod baked flesh only 769 239 05 12 NA 100 425 NA NA NA NA NA NA NA NA NA NA 012 008 013 002 016 lt001 NA

3 Cod microwaved flesh only

772 235 04 12 NA 98 414 NA NA NA NA NA NA NA NA NA NA 008 008 009 002 011 lt001 NA

4 Haddock raw flesh only 817 178 04 10 NA 75 317 NA NA NA NA NA NA NA NA NA NA 009 008 009 001 010 lt001 49

5 Haddock grilled flesh only

759 239 03 13 NA 98 417 NA NA NA NA NA NA NA NA NA NA 006 005 010 001 011 lt001 NA

6 Haddock steamed flesh only

782 218 06 13 NA 93 393 NA NA NA NA NA NA NA NA NA NA 012 009 019 002 022 lt001 NA

7 Alaskan pollock raw flesh only

837 164 07 08 NA 72 305 NA NA NA NA NA NA NA NA NA NA 014 017 014 001 016 001 49

8 Sole raw flesh only 827 167 07 09 NA 73 310 NA NA NA NA NA NA NA NA NA NA 016 014 014 002 016 lt001 47

9 Sole grilled flesh only 768 215 06 11 NA 91 388 NA NA NA NA NA NA NA NA NA NA 016 008 013 002 016 lt001 NA

10 Plaice raw flesh only 804 164 12 10 NA 76 323 NA NA NA NA NA NA NA NA NA NA 022 025 022 003 025 001 66

11 Pangasius raw flesh only 837 149 16 12 NA 74 313 NA NA NA NA NA NA NA NA NA NA 049 044 002 015 017 lt001 36

14

Nutrient analysis of fish and fish products C

ompo

site

sam

ple

num

ber

Sample description W

ater

g1

00g

Prot

ein

g10

0g

Tota

l fat

g1

00g

Ash

g1

00g

Car

bohy

drat

e g

100g

Ener

gy (k

cal)

100g

Ener

gy (k

J)1

00g

Engl

yst f

ibre

g1

00g

AO

AC

fibr

e g

100g

Star

ch g

100

g

Tota

l sug

ars

g10

0g

Glu

cose

g1

00g

Fruc

tose

g1

00g

Sucr

ose

g10

0g

Mal

tose

g1

00g

Lact

ose

g10

0g

Gal

acto

se g

100

g

Satu

rate

d fa

tty a

cids

g1

00g

Cis

-mon

ouns

atur

ated

fatty

acid

s g

100g

Cis

-n3

fatty

aci

ds g

100

g

Cis

-n6

fatty

aci

ds g

100

g

Cis

-pol

yuns

atur

ated

fatty

acid

s g

100g

Tran

s fa

tty a

cids

g1

00g

Cho

lest

erol

m

illig

ram

s10

0g

12 Coley raw flesh only 819 180 11 12 NA 82 347 NA NA NA NA NA NA NA NA NA NA 020 026 025 002 027 lt001 47

13 Sea bass raw flesh only 694 200 98 11 NA 168 703 NA NA NA NA NA NA NA NA NA NA 216 340 171 120 291 002 71

14 Sea bass baked flesh only 690 232 68 12 NA 154 646 NA NA NA NA NA NA NA NA NA NA 147 229 123 085 209 001 NA

15

Prawns cold-water (Pandalus borealis) purchased cooked

840 154 09 20 NA 70 295 NA NA NA NA NA NA NA NA NA NA 015 019 020 002 022 lt001 143

16

Prawns king warm-water (Penaeus vannamei) raw

819 176 07 10 NA 77 325 NA NA NA NA NA NA NA NA NA NA 017 008 012 009 022 lt001 150

17

Prawns king warm-water (Penaeus vannamei) grilled from raw

738 235 09 13 NA 102 433 NA NA NA NA NA NA NA NA NA NA 020 010 014 011 025 lt001 NA

18

Prawns king warm-water (Penaeus vannamei) purchased cooked

824 162 04 19 NA 68 290 NA NA NA NA NA NA NA NA NA NA 010 005 007 005 013 lt001 162

19 Mussels purchased cooked

755 177 22 18 NA 104 438 NA NA NA NA NA NA NA NA NA NA 034 026 054 008 062 lt001 45

20 Crab brown meat purchased cooked

665 188 78 25 NA 145 608 NA NA NA NA NA NA NA NA NA NA 126 174 130 029 160 004 271

21 Crab white meat purchased cooked

776 205 03 16 NA 85 360 NA NA NA NA NA NA NA NA NA NA 004 007 007 002 008 lt001 66

22 Mackerel raw flesh only 619 180 179 12 NA 233 968 NA NA NA NA NA NA NA NA NA NA 385 668 405 041 446 002 60

15

Nutrient analysis of fish and fish products C

ompo

site

sam

ple

num

ber

Sample description W

ater

g1

00g

Prot

ein

g10

0g

Tota

l fat

g1

00g

Ash

g1

00g

Car

bohy

drat

e g

100g

Ener

gy (k

cal)

100g

Ener

gy (k

J)1

00g

Engl

yst f

ibre

g1

00g

AO

AC

fibr

e g

100g

Star

ch g

100

g

Tota

l sug

ars

g10

0g

Glu

cose

g1

00g

Fruc

tose

g1

00g

Sucr

ose

g10

0g

Mal

tose

g1

00g

Lact

ose

g10

0g

Gal

acto

se g

100

g

Satu

rate

d fa

tty a

cids

g1

00g

Cis

-mon

ouns

atur

ated

fatty

acid

s g

100g

Cis

-n3

fatty

aci

ds g

100

g

Cis

-n6

fatty

aci

ds g

100

g

Cis

-pol

yuns

atur

ated

fatty

acid

s g

100g

Tran

s fa

tty a

cids

g1

00g

Cho

lest

erol

m

illig

ram

s10

0g

23 Mackerel grilled flesh only 538 203 224 13 NA 283 1174 NA NA NA NA NA NA NA NA NA NA 510 830 483 053 536 002 NA

24 Trout rainbow raw flesh only 761 199 53 12 NA 127 534 NA NA NA NA NA NA NA NA NA NA 121 144 141 040 180 001 60

25 Trout rainbow baked flesh only 701 238 61 13 NA 150 630 NA NA NA NA NA NA NA NA NA NA 144 155 172 044 216 001 NA

26

Kippers (analysed without butter) grilled flesh only

586 217 176 33 NA 245 1020 NA NA NA NA NA NA NA NA NA NA 374 738 335 032 366 001 65

27 Kippers boil in the bag with butter cooked

636 186 132 29 NA 193 805 NA NA NA NA NA NA NA NA NA NA 296 579 219 023 242 002 71

28 Tuna raw flesh only 749 252 07 14 NA 107 454 NA NA NA NA NA NA NA NA NA NA 021 019 009 004 013 lt001 35

29 Tuna baked flesh only 682 323 08 12 NA 136 579 NA NA NA NA NA NA NA NA NA NA 029 024 011 005 016 lt001 NA

30 Sardines raw flesh only 744 198 61 14 NA 134 562 NA NA NA NA NA NA NA NA NA NA 183 180 132 024 156 001 51

31 Haddock smoked poached

760 218 05 19 NA 92 389 NA NA NA NA NA NA NA NA NA NA 009 007 019 002 021 lt001 65

32 Plaice coated in breadcrumbs baked

528 144 116 12 215 243 1018 05 15 202 13 02 lt01 lt01 11 lt01 lt01 123 562 076 319 395 002 39

33 Calamari coated in batter baked

421 85 175 34 259 288 1206 04 19 259 lt01 lt01 lt01 lt01 lt01 lt01 lt01 207 466 025 951 976 002 85

34 Fish fingers cod grilledbaked

545 143 92 14 220 223 936 NA NA 206 15 lt01 lt01 02 13 lt01 lt01 119 440 042 261 304 002 36

35 Fish fingers cod fried 545 NA 126 NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA

36 Fish fingers salmon grilledbaked

508 172 112 14 207 247 1038 NA NA 196 11 01 01 lt01 09 lt01 lt01 107 576 093 266 360 002 29

37 Cod coated in batter fried 492 NA 179 NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA

16

Nutrient analysis of fish and fish products C

ompo

site

sam

ple

num

ber

Sample description W

ater

g1

00g

Prot

ein

g10

0g

Tota

l fat

g1

00g

Ash

g1

00g

Car

bohy

drat

e g

100g

Ener

gy (k

cal)

100g

Ener

gy (k

J)1

00g

Engl

yst f

ibre

g1

00g

AO

AC

fibr

e g

100g

Star

ch g

100

g

Tota

l sug

ars

g10

0g

Glu

cose

g1

00g

Fruc

tose

g1

00g

Sucr

ose

g10

0g

Mal

tose

g1

00g

Lact

ose

g10

0g

Gal

acto

se g

100

g

Satu

rate

d fa

tty a

cids

g1

00g

Cis

-mon

ouns

atur

ated

fatty

acid

s g

100g

Cis

-n3

fatty

aci

ds g

100

g

Cis

-n6

fatty

aci

ds g

100

g

Cis

-pol

yuns

atur

ated

fatty

acid

s g

100g

Tran

s fa

tty a

cids

g1

00g

Cho

lest

erol

m

illig

ram

s10

0g

38

Fishcakes white fish coated in breadcrumbs baked

569 93 94 15 226 206 867 04 17 208 18 02 02 01 13 lt01 lt01 100 552 055 172 227 002 30

39

Fishcakes salmon coated in breadcrumbs baked

547 114 137 16 204 245 1027 NA NA 188 16 01 02 lt01 13 lt01 lt01 200 700 174 191 365 004 25

40 Scampi coated in breadcrumbs baked

507 116 105 23 243 232 975 03 15 235 08 lt01 lt01 lt01 08 lt01 lt01 085 624 074 197 272 001 64

41

Scampi coated in breadcrumbs fried

516 NA 130 NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA

42 Fish pie white fish retail baked

738 66 48 15 144 124 521 06 21 127 18 02 lt01 03 lt01 12 lt01 255 139 012 022 033 012 29

43 Mussels in white wine sauce cooked

820 97 32 23 37 81 342 lt01 lt05 29 08 lt01 lt01 lt01 lt01 08 lt01 126 071 026 062 089 004 25

44 Salmon smoked (cold-smoked) 645 228 101 41 05 184 769 NA NA NA 05 lt01 lt01 lt01 05 lt01 lt01 215 310 218 066 284 001 45

45 Salmon smoked (hot-smoked) 601 254 88 33 13 186 778 NA NA NA 13 lt01 lt01 08 04 lt01 lt01 194 263 228 064 292 001 NA

46 Mackerel smoked 509 211 241 29 NA 301 1250 NA NA NA NA NA NA NA NA NA NA 504 933 557 058 614 002 63

47 Seafood sticks 733 73 19 21 149 102 433 NA NA 101 48 lt01 lt01 48 lt01 lt01 lt01 029 072 019 052 017 lt001 16

48 Tuna canned in brine 743 249 10 15 NA 109 460 NA NA NA NA NA NA NA NA NA NA 030 017 032 008 040 lt001 47

49 Tuna canned in sunflower oil 671 254 64 18 NA 159 669 NA NA NA NA NA NA NA NA NA NA 078 164 018 343 362 lt001 NA

50 Salmon red canned 665 235 73 21 NA 160 670 NA NA NA NA NA NA NA NA NA NA 143 301 165 015 180 001 62

51 Salmon red canned skinless and boneless

685 232 67 19 NA 153 642 NA NA NA NA NA NA NA NA NA NA 128 275 150 015 165 001 61

17

Nutrient analysis of fish and fish products C

ompo

site

sam

ple

num

ber

Sample description W

ater

g1

00g

Prot

ein

g10

0g

Tota

l fat

g1

00g

Ash

g1

00g

Car

bohy

drat

e g

100g

Ener

gy (k

cal)

100g

Ener

gy (k

J)1

00g

Engl

yst f

ibre

g1

00g

AO

AC

fibr

e g

100g

Star

ch g

100

g

Tota

l sug

ars

g10

0g

Glu

cose

g1

00g

Fruc

tose

g1

00g

Sucr

ose

g10

0g

Mal

tose

g1

00g

Lact

ose

g10

0g

Gal

acto

se g

100

g

Satu

rate

d fa

tty a

cids

g1

00g

Cis

-mon

ouns

atur

ated

fatty

ac

ids

g10

0g

Cis

-n3

fatty

aci

ds g

100

g

Cis

-n6

fatty

aci

ds g

100

g

Cis

-pol

yuns

atur

ated

fatty

acid

s g

100g

Tran

s fa

tty a

cids

g1

00g

Cho

lest

erol

m

illig

ram

s10

0g

52 Salmon pink canned 714 236 48 21 NA 138 579 NA NA NA NA NA NA NA NA NA NA 092 171 134 011 145 001 61

53 Mackerel canned in brine 650 192 141 14 NA 204 848 NA NA NA NA NA NA NA NA NA NA 317 481 353 033 386 001 52

54

Sardines canned in tomato sauce whole contents

673 185 108 28 09 175 729 NA NA lt05 09 03 06 lt01 lt01 lt01 lt01 289 270 298 051 349 001 71

55 Sardines canned in brine 661 221 91 31 NA 170 712 NA NA NA NA NA NA NA NA NA NA 261 229 250 023 273 001 66

56 Langoustine boiled 807 197 08 15 NA 86 369 NA NA NA NA NA NA NA NA NA NA 015 015 017 004 021 lt001 133

18

Nutrient analysis of fish and fish products

Micronutrients

Com

posi

te s

ampl

e nu

mbe

r

Sample description Vi

tam

in A

mic

rogr

ams

100g

Vita

min

D m

icro

gram

s10

0g

Thia

min

mill

igra

ms

100g

Rib

ofla

vin

mill

igra

ms

100g

Nia

cin

mill

igra

ms

100g

Tryp

toph

an6

0m

illig

ram

s10

0g

Vita

min

C m

illig

ram

s10

0g

Vita

min

E m

illig

ram

s10

0g

Vita

min

B6

mill

igra

ms

100g

Vita

min

B12

mic

rogr

ams

100g

Fola

te m

icro

gram

s10

0g

Pant

othe

nic

acid

m

illig

ram

s10

0g

Bio

tin m

icro

gram

s10

0g

Sodi

um m

illig

ram

s10

0g

Pota

ssiu

m m

illig

ram

s10

0g

Cal

cium

mill

igra

ms

100g

Mag

nesi

umm

illig

ram

s10

0g

Phos

phor

usm

illig

ram

s10

0g

Iron

mill

igra

ms

100g

Cop

per m

illig

ram

s10

0g

Zinc

mill

igra

ms

100g

Chl

orid

e m

illig

ram

s10

0g

Iodi

ne m

icro

gram

s10

0g

Man

gane

se m

illig

ram

s10

0g

Sele

nium

mic

rogr

ams

100g

1 Cod raw flesh only 2 lt01 006 008 23 26 NA 066 014 145 7 025 13 91 322 12 25 169 010 002 034 165 196 001 23

2 Cod baked flesh only 2 lt01 010 009 20 40 NA 095 012 191 8 030 09 91 367 18 30 189 015 002 057 130 161 001 44

3 Cod microwaved flesh only

NA NA 008 010 18 37 NA 086 013 219 8 028 07 108 427 16 32 216 016 002 053 168 NA 001 44

4 Haddock raw flesh only 1 NA 013 015 49 31 NA 049 029 190 10 027 20 68 315 11 25 163 012 002 031 110 320 001 34

5 Haddock grilled flesh only

NA NA 009 014 40 43 NA 052 029 237 6 028 17 92 433 20 33 232 017 002 050 130 NA 001 48

6 Haddock steamed flesh only

NA NA 007 011 39 41 NA 057 024 214 9 029 16 84 376 14 28 199 016 003 042 120 NA 001 51

7 Alaskan pollock raw flesh only

NA NA 003 009 26 26 NA 060 004 232 5 022 13 68 216 12 30 120 018 003 039 100 56 001 27

8 Sole raw flesh only NA NA 015 008 43 25 NA 073 015 101 13 030 43 115 177 17 26 124 012 lt001 031 178 23 001 50

9 Sole grilled flesh only NA NA 012 010 37 39 NA 085 013 114 10 029 45 151 260 28 26 163 050 001 045 160 NA 001 83

10 Plaice raw flesh only NA NA 033 014 25 30 NA 057 023 130 12 077 355 147 226 17 21 157 010 001 045 180 31 lt001 35

11 Pangasius raw flesh only lt01 135 002 006 63 35 NA 023 012 105 10 066 379 204 293 10 29 166 009 002 032 190 3 001 18

12 Coley raw flesh only NA NA 023 017 26 37 NA 057 027 348 5 033 37 68 303 7 32 171 027 004 043 130 111 001 33

13 Sea bass raw flesh only 34 lt01 039 020 30 44 NA 048 037 301 5 073 25 72 370 14 30 202 027 004 062 90 8 002 29

19

Nutrient analysis of fish and fish products C

ompo

site

sam

ple

num

ber

Sample description Vi

tam

in A

mic

rogr

ams

100g

Vita

min

D m

icro

gram

s10

0g

Thia

min

mill

igra

ms

100g

Rib

ofla

vin

mill

igra

ms

100g

Nia

cin

mill

igra

ms

100g

Tryp

toph

an6

0m

illig

ram

s10

0g

Vita

min

C m

illig

ram

s10

0g

Vita

min

E m

illig

ram

s10

0g

Vita

min

B6

mill

igra

ms

100g

Vita

min

B12

mic

rogr

ams

100g

Fola

te m

icro

gram

s10

0g

Pant

othe

nic

acid

m

illig

ram

s10

0g

Bio

tin m

icro

gram

s10

0g

Sodi

um m

illig

ram

s10

0g

Pota

ssiu

m m

illig

ram

s10

0g

Cal

cium

mill

igra

ms

100g

Mag

nesi

um

mill

igra

ms

100g

Phos

phor

usm

illig

ram

s10

0g

Iron

mill

igra

ms

100g

Cop

per m

illig

ram

s10

0g

Zinc

mill

igra

ms

100g

Chl

orid

e m

illig

ram

s10

0g

Iodi

ne m

icro

gram

s10

0g

Man

gane

se m

illig

ram

s10

0g

Sele

nium

mic

rogr

ams

100g

14 Sea bass baked flesh only

NA NA 019 018 26 49 NA NA 014 291 4 063 25 80 390 31 35 231 027 004 075 100 NA 003 24

15

Prawns cold-water (Pandalus borealis) purchased cooked

lt01 lt01 lt001 005 lt01 36 NA 363 003 235 10 014 40 588 74 65 36 127 100 028 102 770 13 002 30

16

Prawns king warm-water (Penaeus vannamei) raw

lt01 lt01 lt001 005 01 36 NA 180 011 126 11 016 39 215 126 44 28 155 070 021 116 260 5 004 34

17

Prawns king warm-water (Penaeus vannamei) grilled from raw

NA NA NA NA NA NA NA NA NA NA NA NA NA 305 181 59 37 209 043 035 158 310 NA 005 41

18

Prawns king warm-water (Penaeus vannamei) purchased cooked

lt01 lt01 lt001 005 01 34 NA 164 005 140 10 020 43 643 65 49 21 125 027 023 104 740 12 003 30

19 Mussels purchased cooked

117 NA 002 026 10 46 NA 172 003 1056 25 032 110 401 116 40 50 258 325 017 339 700 247 018 66

20

Crab brown meat purchased cooked

6 lt01 006 150 10 64 lt01 733 022 2240 19 122 60 351 167 366 49 488 246 249 590 550 333 033 225

21

Crab white meat purchased cooked

lt01 lt01 003 025 05 45 lt01 212 010 340 6 199 114 322 240 86 34 147 053 095 723 480 103 004 87

22 Mackerel raw flesh only 54 800 017 030 113 44 NA 043 040 881 1 063 58 153 335 20 37 220 098 008 051 250 29 001 42

20

Nutrient analysis of fish and fish products C

ompo

site

sam

ple

num

ber

Sample description Vi

tam

in A

mic

rogr

ams

100g

Vita

min

D m

icro

gram

s10

0g

Thia

min

mill

igra

ms

100g

Rib

ofla

vin

mill

igra

ms

100g

Nia

cin

mill

igra

ms

100g

Tryp

toph

an6

0m

illig

ram

s10

0g

Vita

min

C m

illig

ram

s10

0g

Vita

min

E m

illig

ram

s10

0g

Vita

min

B6

mill

igra

ms

100g

Vita

min

B12

mic

rogr

ams

100g

Fola

te m

icro

gram

s10

0g

Pant

othe

nic

acid

m

illig

ram

s10

0g

Bio

tin m

icro

gram

s10

0g

Sodi

um m

illig

ram

s10

0g

Pota

ssiu

m m

illig

ram

s10

0g

Cal

cium

mill

igra

ms

100g

Mag

nesi

um

mill

igra

ms

100g

Phos

phor

usm

illig

ram

s10

0g

Iron

mill

igra

ms

100g

Cop

per m

illig

ram

s10

0g

Zinc

mill

igra

ms

100g

Chl

orid

e m

illig

ram

s10

0g

Iodi

ne m

icro

gram

s10

0g

Man

gane

se m

illig

ram

s10

0g

Sele

nium

mic

rogr

ams

100g

23 Mackerel grilled flesh only

61 850 014 037 111 44 NA 046 027 908 1 057 52 163 349 17 38 236 128 010 079 290 NA 001 60

24 Trout rainbow raw flesh only 25 789 016 012 73 42 NA 044 031 284 9 123 32 110 383 21 26 228 028 004 047 150 5 001 19

25 Trout rainbow baked flesh only

44 819 013 013 64 53 NA 089 019 311 11 111 38 93 434 19 29 254 040 005 056 160 NA 001 23

26

Kippers (analysed without butter) grilled flesh only

26 1009 lt001 027 51 45 NA 047 029 1112 3 081 61 947 384 39 47 270 151 011 107 1360 24 002 57

27 Kippers boil in the bag with butter cooked

30 1115 001 024 42 43 NA 023 022 948 3 057 55 860 254 47 38 208 111 012 147 1220 13 003 40

28 Tuna raw flesh only 76 320 013 007 219 61 NA 004 043 221 4 023 28 66 444 4 39 266 072 003 039 120 18 001 93

29 Tuna baked flesh only 78 310 012 007 174 75 NA 013 023 215 5 021 29 63 450 11 41 290 093 003 052 130 NA 001 92

30 Sardines raw flesh only 10 395 lt001 034 101 53 NA 031 031 831 7 069 97 136 387 50 32 257 155 013 071 200 79 003 51

31 Haddock smoked poached

2 200 011 014 63 51 NA 077 022 237 8 028 15 464 265 24 25 164 017 002 045 640 217 001 42

32

Plaice coated in breadcrumbs baked

NA NA 032 014 23 27 NA 332 009 164 9 043 350 275 178 61 22 126 077 005 063 390 16 019 30

33 Calamari coated in batter baked

64 NA 005 040 12 22 NA 075 003 172 3 068 25 1182 88 41 33 259 052 012 081 1280 3 019 17

34 Fish fingers cod grilledbaked

NA NA 017 008 12 34 NA 275 009 150 9 024 12 317 254 32 25 142 057 005 050 460 117 020 18

21

Nutrient analysis of fish and fish products C

ompo

site

sam

ple

num

ber

Sample description Vi

tam

in A

mic

rogr

ams

100g

Vita

min

D m

icro

gram

s10

0g

Thia

min

mill

igra

ms

100g

Rib

ofla

vin

mill

igra

ms

100g

Nia

cin

mill

igra

ms

100g

Tryp

toph

an6

0m

illig

ram

s10

0g

Vita

min

C m

illig

ram

s10

0g

Vita

min

E m

illig

ram

s10

0g

Vita

min

B6

mill

igra

ms

100g

Vita

min

B12

mic

rogr

ams

100g

Fola

te m

icro

gram

s10

0g

Pant

othe

nic

acid

m

illig

ram

s10

0g

Bio

tin m

icro

gram

s10

0g

Sodi

um m

illig

ram

s10

0g

Pota

ssiu

m m

illig

ram

s10

0g

Cal

cium

mill

igra

ms

100g

Mag

nesi

um

mill

igra

ms

100g

Phos

phor

usm

illig

ram

s10

0g

Iron

mill

igra

ms

100g

Cop

per m

illig

ram

s10

0g

Zinc

mill

igra

ms

100g

Chl

orid

e m

illig

ram

s10

0g

Iodi

ne m

icro

gram

s10

0g

Man

gane

se m

illig

ram

s10

0g

Sele

nium

mic

rogr

ams

100g

35 Fish fingers cod fried NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA

36 Fish fingers salmon grilledbaked

7 450 041 011 53 41 NA 282 022 227 15 058 25 288 300 14 30 194 075 007 058 420 7 032 24

37 Cod coated in batter fried NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA

38

Fishcakes white fish coated in breadcrumbs baked

NA NA 025 007 17 19 NA 198 009 144 6 031 22 356 233 51 19 102 076 006 042 520 58 017 13

39

Fishcakes salmon coated in breadcrumbs baked

2 571 038 010 47 28 NA 279 022 157 14 074 23 322 269 42 21 150 077 005 040 470 6 015 13

40

Scampi coated in breadcrumbs baked

NA NA 016 006 21 24 NA 318 006 152 14 029 21 561 234 105 34 260 191 018 081 620 101 027 26

41

Scampi coated in breadcrumbs fried

NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA

42 Fish pie white fish retail baked

84 282 011 013 08 16 NA 051 002 129 9 040 31 254 300 86 21 119 035 004 054 380 33 008 7

43 Mussels in white wine sauce cooked

11 lt01 005 018 08 18 NA 084 003 944 26 039 48 608 173 68 76 122 146 008 154 970 282 007 32

44 Salmon smoked (cold-smoked)

28 890 043 012 83 54 NA 203 073 315 15 122 52 1184 442 8 31 266 023 002 036 1480 9 001 19

45 Salmon smoked (hot-smoked)

NA 1100 041 016 95 65 NA 229 051 419 14 135 40 848 460 8 32 293 034 005 049 1200 NA 001 24

22

Nutrient analysis of fish and fish products C

ompo

site

sam

ple

num

ber

Sample description Vi

tam

in A

mic

rogr

ams

100g

Vita

min

D m

icro

gram

s10

0g

Thia

min

mill

igra

ms

100g

Rib

ofla

vin

mill

igra

ms

100g

Nia

cin

mill

igra

ms

100g

Tryp

toph

an6

0m

illig

ram

s10

0g

Vita

min

C m

illig

ram

s10

0g

Vita

min

E m

illig

ram

s10

0g

Vita

min

B6

mill

igra

ms

100g

Vita

min

B12

mic

rogr

ams

100g

Fola

te m

icro

gram

s10

0g

Pant

othe

nic

acid

m

illig

ram

s10

0g

Bio

tin m

icro

gram

s10

0g

Sodi

um m

illig

ram

s10

0g

Pota

ssiu

m m

illig

ram

s10

0g

Cal

cium

mill

igra

ms

100g

Mag

nesi

um

mill

igra

ms

100g

Phos

phor

usm

illig

ram

s10

0g

Iron

mill

igra

ms

100g

Cop

per m

illig

ram

s10

0g

Zinc

mill

igra

ms

100g

Chl

orid

e m

illig

ram

s10

0g

Iodi

ne m

icro

gram

s10

0g

Man

gane

se m

illig

ram

s10

0g

Sele

nium

mic

rogr

ams

100g

46 Mackerel smoked 36 820 015 037 69 46 NA 046 028 1018 4 061 40 746 319 33 38 237 113 007 092 1010 28 002 59

47 Seafood sticks NA NA 001 006 12 20 NA 047 003 094 12 030 33 714 21 50 8 61 019 001 028 940 21 002 19

48 Tuna canned in brine 26 110 lt001 011 103 62 NA 042 031 342 3 019 27 293 230 10 27 171 151 007 089 490 12 001 69

49 Tuna canned in sunflower oil NA NA NA NA NA NA NA 284 NA NA NA NA NA 368 267 11 35 204 119 005 080 610 NA 001 87

50 Salmon red canned 7 1090 003 021 76 61 NA 165 020 488 14 088 41 430 305 164 29 291 068 006 082 670 22 002 37

51

Salmon red canned skinless and boneless

10 1182 004 022 69 61 NA 147 023 450 12 082 49 379 304 6 27 214 060 007 052 580 24 001 38

52 Salmon pink canned 12 1359 002 021 74 60 NA 076 019 468 19 068 49 352 326 109 25 234 083 007 065 500 18 001 34

53 Mackerel canned in brine 11 740 004 022 55 59 NA 030 015 698 4 035 36 276 227 14 22 162 089 007 061 410 17 001 41

54

Sardines canned in tomato sauce whole contents

NA NA 003 022 55 52 NA 184 025 885 4 063 59 315 371 455 38 417 269 012 198 480 NA 018 39

55 Sardines canned in brine 10 327 001 022 55 42 NA 024 007 1081 4 064 47 368 287 679 42 545 273 013 223 560 26 018 41

56 Langoustine boiled NA NA 008 006 27 37 NA 355 010 245 5 024 34 216 214 125 53 197 168 032 137 280 139 012 49

Total vitamin A is calculated as retinol equivalents and is equal to retinol + (beta-carotene equivalents6) NA = Not Analysed

lt = Result was below the analytical limit of quantification (LOQ) or limit of detection (LOD) There is no distinction between lsquoltrsquo and lsquonot detectedrsquo Energy calculated assuming that mussels contain 35g carbohydrate as glycogen (existing data)4

23

Nutrient analysis of fish and fish products

Annex D Analytical methods used

Moisture A homogenised portion of the sample is mixed with sand and heated to 102degC The moisture loss is determined gravimetrically Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref BS 4401 pt31997 LOQ 01 g100g

Ash A homogenised portion of the sample is ashed in a muffle furnace at 550degC The ash is determined gravimetrically Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref BS 4401 pt111998 LOQ 01 g100g

Protein The sample is analysed using Leco instrumentation following the Dumas procedure The sample is combusted in an oxygen atmosphere the gaseous product is cleaned and nitrogen compounds converted to nitrogen which is measured by a thermal conductivity cell The crude protein is calculated by multiplying by the appropriate conversion factor Accredited to BSEN ISOIEC 170252005 UKAS 0680 LOQ 01 g100g

Fat The sample is acid hydrolysed with hydrochloric acid cooled filtered and dried The fat is extract from the residue with petroleum ether and the dried fat determined gravimetrically Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref BS 4401 pt41970 (Weibull Stoldt) LOQ 01 g100g

Fatty acids The lipid fractions of the sample are solvent extracted The isolated fat is transesterified with methanolic sodium methoxide to form fatty acid methyl esters (FAMES) The FAME profile is determined using capillary gas chromatography (GC) Quantification and identification of individual FAMEs in the test material is achieved with reference to calibration standards Accredited to BSEN ISOIEC 170252005 UKAS 0680 LOQ 001 mg100g

Sugars The sugars are extracted with water clarified and chromatographically separated on an amine column with an acetonitrilewater mobile phase The sugars are detected using an evaporative light scattering detector and quantified with reference to calibration standards Accredited to BSEN ISOIEC 170252005 UKAS 0680 LOQ 01 g100g

24

Nutrient analysis of fish and fish products

Starch The method consists of two separate determinations The sample is treated with warm diluted hydrochloric acid clarified and filtered the optical rotation of the resulting solution is determined In the second determination the sample is extracted with 40 ethanol and filtered The filtrate is acidified with hydrochloric acid clarified and filtered again the optical rotation of the resulting solution is determined at 20 plusmn2ordmC Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref The Feeding Stuffs (Sampling and Analysis) Regulations 1982 Method 30a LOQ 2 g100g

Oligosaccharides Malto-oligosaccharides (DP1-7) are determined individually by High Performance Anion Exchange Chromatography with Pulsed Amperometric Detection In-house method LOQ 01 g100g

Dietary Fibre AOAC The sample is weighed and de-fatted if necessary It is then gelatinised and treated with αshyamylase and further digested enzymatically with protease and amyloglucosidase to remove the starch and protein The dietary fibre is precipitated with IMS filtered washed dried and weighed Total dietary fibre is then determined gravimetrically and corrected for protein and ash Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref AOAC 9852945407 (2007) LOQ 05 g100g

Englyst (Non-starch polysaccharides) Englyst Fibrezym kit with colorimetric end point LOQ 02 g100g

Cholesterol Method Lipid in sample is saponified at high temperature with ethanolic KOH solution Unsaponifiable fraction containing cholesterol and other sterols is extracted with toluene Sterols are derivatized to trimethylsilyl (TMS) ethers and then quantified by GC LOQ 07 mg100 g Reproducibility 20 Reference Method ISO 6799 1992

Inorganics Sodium Potassium Calcium Magnesium Copper Iron Manganese Zinc Phosphorus Selenium Samples are digested in acid under oxidising conditions using sealed lsquobombsrsquo in automated microwave digestors to prevent losses of volatile metalsinorganics Metals (and some inorganics) are then determined by Inductively Coupled Plasma Optical Emission Spectrometry (ICP-OES) or by Inductively Coupled Plasma Mass Spectrometry (ICP-MS) These techniques allow the sensitive and accurate (true and precise) determination of metals in foods and allow matrix interferences to be overcome In house methods - UKAS accredited

25

Nutrient analysis of fish and fish products

Iodide Concentrations are determined by high resolution ICP-MS after extraction with tetra methyl ammonium hydroxide UKAS accredited

Chloride Concentrations are determined using a Corning Chloride Analyser after extraction with nitric acid In house method FFFB1-2104 - UKAS accredited

Vitamins ndash Water Soluble Thiamin Riboflavin amp Vitamin B6 Thiamin riboflavin and Vitamin B6 are determined by HPLC after appropriate and controlled acid and enzymatic hydrolysis The methods are based on published CEN Standards The selected method enables determination of total B6 as pyridoxine and is most appropriate to samples of this type where pyridoxine or its phosphate will form the major vitamin B6 component UKAS accredited

Niacin Total Folate Biotin Pantothenic acid Determined using microbiological assay (MBA) procedures with detection carried out using VitaFastreg MBA test kits UKAS accredited

Tryptophan Determined by HPLC using fluorescence detection after alkaline hydrolysis Tryptophan contributes to the available Niacin on the basis that Niacin = Tryptophan60

Vitamin B12 Vitamin B12 is extracted from food by autoclaving in acetate buffer in the presence of cyanide Vitamin B12 is determined by microbiological assay using LDelbrueckiiLactis UKAS accredited

The B-vitamin results are expressed as follows Thiamin thiamin chloride hydrochloride Riboflavin free riboflavin Niacin nicotinic acid Vitamin B6 pyridoxine hydrochloride Pantothenate pantothenic acid Biotin d-biotin B12 cyanocobalamin Total folate pteroyglutamic acid

Vitamin C Vitamin C is determined by HPLC using fluorescence detection

Oil Soluble Vitamins

26

Nutrient analysis of fish and fish products

Vitamins A D E and the carotenoids are determined using an in house procedure involving saponification of the sample solvent extraction and HPLC determination - UKAS accredited methods based on

bull Vitamin A ndash Retinol BS EN 12823-12000 Foodstuffs-Determination of Vitamin A by High Performance Liquid Chromatography-Part 1 Measurement of Retinol

bull Vitamin A ndash β-Carotene BS EN 12823-22000 Foodstuffs-Determination of Vitamin A by High Performance Liquid Chromatography-Part 2 Measurement of β-Carotene

bull Vitamin D BS EN 128212000 Foodstuffs-Determination of Vitamin D by High Performance Liquid Chromatography-Measurement of Cholecalciferol (D3) and Ergocalciferol (D2)

bull Vitamin E BS EN 128222000 Foodstuffs-Determination of Vitamin E by High Performance Liquid Chromatography-Measurement of α- β- γ- and δ-tocopherols

The total vitamin E figure takes into account the relative biological activities of the different isomers Vitamin E is given as mg100g of α - tocopherol equivalent The activities used for these calculations are as shown below

α - tocopherol 10 β - tocopherol 04 γ - tocopherol 01 δ - tocopherol 001

Total vitamin A is expressed as ug100g all-trans retinol equivalent (ATRE) and is calculated as follows

All-trans retinol + (07513-cis retinol) +( β-carotene6) +(other active carotenoids12)

UKAS accredited

Details of the quality control measures employed are given in the analytical report associated with this project available at wwwdhgovukpublications

27

Nutrient analysis of fish and fish products

References 1 Responsibility for nutrition policy in England transferred from the Food Standards Agency to the Department of Health (DH) on 1st October 2010 Management of the rolling programme of nutrient analysis has also transferred to DH2Food Standards Agency Management of the Food Standards Agency programme of nutrient analysis and associated work httpcollectionseuroparchiveorgtna20100907111047httpfoodgovuksciencedietarysurve ysanalyticalsurveysn10040 (accessed 28 December 2012) 3Food Standards Agency McCance amp Widdowsonrsquos The Composition of Foods integrated dataset httptnaeuroparchiveorg20110116113217httpwwwfoodgovuksciencedietarysurveysdi etsurveys (accessed 28 December 2012) 4 Holland B Brown J and Buss Fish and Fish products Third supplement to fifth edition of McCance and Widdowsons The Composition of Foods Royal Society of Chemistry 1993

28

Page 4: Nutrient analysis of fish and fish products- Summary report · Nutrient analysis of fish and fish products additional 6 composites (made up of between 3 and 6 sub-samples) were investigated

Nutrient analysis of fish and fish products

Contents Contents 4 Executive summary 5 Background 7 Methodology 7 Results 9 Interpretation 9 Further Information 10 Annex A Details of composite samples analysed 11 Annex B List of nutrients analysed 13 Annex C Analytical data 14 Macronutrients 14 Micronutrients 19 Annex D Analytical methods used 24 References 28

4

Nutrient analysis of fish and fish products

Executive summary

A survey to determine the nutrient composition of fish and fish products has been carried out to provide up-to-date nutrient composition data for these foods reflecting the increasing range of commonly consumed fish and fish products and new species growing in popularity Changes in production methods since previous analysis of fish and fish products suggested that nutrient content might also have changed

This survey carried out by a consortium led by the Institute of Food Research (and including Susan Church (Independent Nutritionist) British Nutrition Foundation Laboratory of the Government Chemist and Eurofins Laboratories) forms part of the Department of Healthrsquos1

rolling programme of nutrient analysis which provides up-to-date and reliable information on the nutrient content of foods2 The results from this programme of work are incorporated into the Department of Healthrsquos nutrient databanks that support the National Diet and Nutrition Survey and other national dietary surveys These national surveys are used by Government to monitor the nationrsquos diet This programme of work to determine the nutrient composition of foods is key to ensuring that estimates of nutrient intakes from dietary surveys are robust The results of this survey will also be incorporated into the Composition of Foods Integrated Dataset3 and future publications of McCance and Widdowsonrsquos The Composition of Foods series

56 composite samples made up of a number of sub-samples were analysed for energy and a range of nutrients including carbohydrate fat fatty acids (including trans) protein and a full range of vitamins and minerals Results of these analyses are published here An additional 6 composites (made up of between 3 and 6 sub-samples) were investigated for weight loss on cooking only

The list of composite samples to be analysed was determined using consumption and market share data following consultation with Seafish UK and expert users of UK food composition data (including representatives of the food industry academia catering suppliers nutritionists and dietitians) Consideration was also given to fish species where evidence has shown market growth Market share information was provided by Seafish UK and where possible this was used and industry consulted to determine the sub-samples included within each composite sample Availability of existing data including data from recent surveys in the Nordic countries was also considered to avoid duplication

Each composite comprised of between 4 and 15 sub-samples The sub-samples were purchased from retail outlets and prepared for analysis between November 2010 and February 2011 and were analysed between March and July 2011

5

Nutrient analysis of fish and fish products

It is difficult to make robust comparisons between current data and existing data held for fish and fish products derived from analytical surveys undertaken in the 1980s due to confounding factors (such as developments in analytical methods) Where it is possible to compare data results are broadly similar to existing data Where there are differences in levels of some nutrients compared with previous data this may be due to confounding factors and are unlikely to be nutritionally significant in a varied diet

6

Nutrient analysis of fish and fish products

Background

The Department of Health undertakes a rolling programme of nutrient analysis surveys to ensure that reliable up-to-date information on the nutritional value of foods is available for use in conjunction with food consumption data collected in dietary surveys to monitor the nutritional content of the nationrsquos diet Therefore these nutrient surveys need to provide a single robust set of nutrient values that is indicative of the potentially broad choice available to the consumer when selecting any particular type of food As a result composite samples made up of a number of different brands of fish and fish products have been analysed for this survey rather than samples made up of single brands and a generic name is given to each composite

The aim of this particular survey was to provide up-to-date nutrient composition data for a range of fish and fish products to reflect the increasing range of commonly consumed fish and fish products and new species which are growing in popularity as well as changes in production methods since fish and fish products were last analysed

Methodology

A list of composite samples to be analysed was determined following consultation with Seafish UK and expert users of UK food composition data (including representatives of the food industry academia catering suppliers nutritionists and dietitians) using consumption and market share data and taking account of the growing market for certain types of fish (eg pangasius) Availability of existing analytical data and data from recent surveys in the Nordic countries was also considered to avoid duplication Market share information provided by Seafish UK was used where available and industry consulted to determine the sub-samples included within each composite To extend the scope of the survey the Shellfish Association of Great Britain funded the analysis of langoustine

Over 480 food samples were purchased from retail outlets in the Norwich area (including supermarkets independent retailers and catering suppliers) and prepared for analysis between November 2010 and February 2011 The food samples consisted of various species of oily and white fish shellfish canned fish and fish products (including fish fingers scampi and fish pie)

These food samples were combined into 56 composite samples for analysis Each composite was made up of between 4 and 15 sub-samples of equivalent weight This process allows a single robust set of nutrient values to be derived for each composite covering an appropriate cross-section of products available The results of these analyses are published here An

7

Nutrient analysis of fish and fish products

additional 6 composites (made up of between 3 and 6 sub-samples) were investigated for weight loss on cooking only and these results are published in the associated sampling report Sub-samples requiring preparationcooking were prepared in accordance with manufacturersrsquo instructions where available and normal domestic practices They were then combined into composite samples for analysis A full list of the composite food samples analysed is given in Annex A The full sampling report is available at wwwdhgovukpublications

Composites were analysed for proximates and individual fatty acids between March and June 2011 and analysed for inorganics and vitamins between March and July 2011 Each composite was analysed for a range of nutrients depending on the importance of the particular food as a dietary source for each nutrient and existing compositional data available A full list of nutrients is given in Annex B The methods used to conduct the analyses are included at Annex D

Values provided by analytical laboratories were compiled in Excel spreadsheets for data evaluation Where possible analytical values were compared to other sources of comparable data such as UK Food Composition tables other food composition tables and information from manufacturers and retailers Where applicable ingredients lists were also evaluated to check that the values reported corresponded to the ingredients included in the samples Where analytical values appeared incorrect or questionable data was checked against original laboratory reports and re-analysed if necessary

8

Nutrient analysis of fish and fish products

Results

Each of the composite samples was analysed for an extensive range of nutrients and therefore this project generated a large number of individual results A summary of results for energy protein carbohydrate fat and fatty acids fibre cholesterol vitamins and minerals is provided in Annex C The full set of results are provided in the analytical report associated with this project which is available at wwwdhgovukpublications

Interpretation

This survey has determined the nutrient composition of fish and fish products

The results from this survey provide us with robust up-to-date data which will be incorporated into the Department of Healthrsquos nutrient databanks which support our National Diet and Nutrition Survey and other national dietary surveys enabling the Government to monitor the nationrsquos diet The results of this survey will also be incorporated into future publications in the McCance and Widdowsonrsquos The Composition of Foods series

It is difficult to make robust comparisons between current data and existing data held for fish and fish products derived from analytical surveys undertaken in the 1980s due to confounding factors (such as developments in analytical methods) Where it is possible to compare data results are broadly similar to existing data Where there are differences in levels of some nutrients compared with previous data this may be due to confounding factors and are unlikely to be nutritionally significant in a varied diet

9

Nutrient analysis of fish and fish products

Further Information

The report of this survey (entitled Nutrient analysis of fish and fish products) is available at wwwdhgovukpublications

Other enquiries should be addressed to

Mrs Melanie Farron-Wilson Department of Health 6th Floor Wellington House 133-155 Waterloo Road London SE1 8UG Tel +44 (0) 20 7972 3369 E-mail melaniefarron-wilsondhgsigovuk

10

Nutrient analysis of fish and fish products

Annex A Details of composite samples analysed

Sample Food Group 1 Cod raw flesh only 2 Cod baked flesh only 3 Cod microwaved flesh only 4 Haddock raw flesh only 5 Haddock grilled flesh only 6 Haddock steamed flesh only 7 Alaskan pollock raw flesh only 8 Sole raw flesh only 9 Sole grilled flesh only 10 Plaice raw flesh only 11 Pangasius raw flesh only 12 Coley raw flesh only 13 Sea bass raw flesh only 14 Sea bass baked flesh only 15 Prawns cold-water (Pandalus borealis) purchased cooked 16 Prawns king warm-water (Penaeus vannamei) raw 17 Prawns king warm-water (Penaeus vannamei) grilled from raw 18 Prawns king warm-water (Penaeus vannamei) purchased cooked 19 Mussels purchased cooked 20 Crab brown meat purchased cooked 21 Crab white meat purchased cooked 22 Mackerel raw flesh only 23 Mackerel grilled flesh only 24 Trout rainbow raw flesh only 25 Trout rainbow baked flesh only 26 Kippers (analysed without butter) grilled flesh only 27 Kippers boil in the bag with butter cooked 28 Tuna raw flesh only 29 Tuna baked flesh only 30 Sardines raw flesh only 31 Haddock smoked poached 32 Plaice coated in breadcrumbs baked 33 Calamari coated in batter baked 34 Fish fingers cod grilledbaked 35 Fish fingers cod fried

11

Nutrient analysis of fish and fish products

36 Fish fingers salmon grilledbaked 37 Cod coated in batter fried 38 Fishcakes white fish coated in breadcrumbs baked 39 Fishcakes salmon coated in breadcrumbs baked 40 Scampi coated in breadcrumbs baked 41 Scampi coated in breadcrumbs fried 42 Fish pie white fish retail baked 43 Mussels in white wine sauce cooked 44 Salmon smoked (cold-smoked) 45 Salmon smoked (hot-smoked) 46 Mackerel smoked 47 Seafood sticks 48 Tuna canned in brine 49 Tuna canned in sunflower oil 50 Salmon red canned 51 Salmon red canned skinless and boneless 52 Salmon pink canned 53 Mackerel canned in brine 54 Sardines canned in tomato sauce whole contents 55 Sardines canned in brine 56 Langoustine boiled

Samples for measurement of weight loss on cooking 57 Herring 58 Hake 59 Sea bream 60 Tilapia 61 Halibut 62 Swordfish

12

Nutrient analysis of fish and fish products

Annex B List of nutrients analysed

Proximates

Water Protein (nitrogen and nitrogen factor) Fat Dry Ash content

Fatty acids Individual fatty acids (cis amp trans isomers positional isomers branched chain) (expressed as percentage total fatty acids and per 100g food)

Sterols Cholesterol

Carbohydrate (All expressed as monosaccharide equivalents) Starch total sugars total carbohydrate glucose fructose sucrose maltose lactose galactose

Fibre As non-starch polysaccharide ie Englyst method and AOAC method

Inorganics Sodium potassium calcium magnesium phosphorus iron copper zinc chloride manganese iodine selenium

Water soluble vitamins

Thiamin riboflavin niacin tryptophan (to calculate niacin equivalent) vitamin B6 vitamin B12 folate pantothenic acid biotin vitamin C

Vitamin A Retinol carotenoids (alpha-carotene beta-carotene cryptoxanthins) Other carotenoids Lutein lycopene zeaxanthin

Vitamin D Vitamin D3 25-OH vitamin D

Vitamin E Alpha-tocopherol beta-tocopherol delta-tocopherol gamma-tocopherol alpha-tocotrienol gamma-tocotrienol

Note Each of the samples was analysed for a range of nutrients in the above list depending on existing compositional data available and the importance of fish and fish products as a dietary source of each nutrient

13

Nutrient analysis of fish and fish products

Annex C Analytical data

Macronutrients

Com

posi

te s

ampl

e nu

mbe

r

Sample description W

ater

g1

00g

Prot

ein

g10

0g

Tota

l fat

g1

00g

Ash

g1

00g

Car

bohy

drat

e g

100g

Ener

gy (k

cal)

100g

Ener

gy (k

J)1

00g

Engl

yst f

ibre

g1

00g

AO

AC

fibr

e g

100g

Star

ch g

100

g

Tota

l sug

ars

g10

0g

Glu

cose

g1

00g

Fruc

tose

g1

00g

Sucr

ose

g10

0g

Mal

tose

g1

00g

Lact

ose

g10

0g

Gal

acto

se g

100

g

Satu

rate

d fa

tty a

cids

g1

00g

Cis

-mon

ouns

atur

ated

fatty

acid

s g

100g

Cis

-n3

fatty

aci

ds g

100

g

Cis

-n6

fatty

aci

ds g

100

g

Cis

-pol

yuns

atur

ated

fatty

acid

s g

100g

Tran

s fa

tty a

cids

g1

00g

Cho

lest

erol

m

illig

ram

s10

0g

1 Cod raw flesh only 816 175 06 11 NA 75 320 NA NA NA NA NA NA NA NA NA NA 016 014 008 003 011 lt001 52

2 Cod baked flesh only 769 239 05 12 NA 100 425 NA NA NA NA NA NA NA NA NA NA 012 008 013 002 016 lt001 NA

3 Cod microwaved flesh only

772 235 04 12 NA 98 414 NA NA NA NA NA NA NA NA NA NA 008 008 009 002 011 lt001 NA

4 Haddock raw flesh only 817 178 04 10 NA 75 317 NA NA NA NA NA NA NA NA NA NA 009 008 009 001 010 lt001 49

5 Haddock grilled flesh only

759 239 03 13 NA 98 417 NA NA NA NA NA NA NA NA NA NA 006 005 010 001 011 lt001 NA

6 Haddock steamed flesh only

782 218 06 13 NA 93 393 NA NA NA NA NA NA NA NA NA NA 012 009 019 002 022 lt001 NA

7 Alaskan pollock raw flesh only

837 164 07 08 NA 72 305 NA NA NA NA NA NA NA NA NA NA 014 017 014 001 016 001 49

8 Sole raw flesh only 827 167 07 09 NA 73 310 NA NA NA NA NA NA NA NA NA NA 016 014 014 002 016 lt001 47

9 Sole grilled flesh only 768 215 06 11 NA 91 388 NA NA NA NA NA NA NA NA NA NA 016 008 013 002 016 lt001 NA

10 Plaice raw flesh only 804 164 12 10 NA 76 323 NA NA NA NA NA NA NA NA NA NA 022 025 022 003 025 001 66

11 Pangasius raw flesh only 837 149 16 12 NA 74 313 NA NA NA NA NA NA NA NA NA NA 049 044 002 015 017 lt001 36

14

Nutrient analysis of fish and fish products C

ompo

site

sam

ple

num

ber

Sample description W

ater

g1

00g

Prot

ein

g10

0g

Tota

l fat

g1

00g

Ash

g1

00g

Car

bohy

drat

e g

100g

Ener

gy (k

cal)

100g

Ener

gy (k

J)1

00g

Engl

yst f

ibre

g1

00g

AO

AC

fibr

e g

100g

Star

ch g

100

g

Tota

l sug

ars

g10

0g

Glu

cose

g1

00g

Fruc

tose

g1

00g

Sucr

ose

g10

0g

Mal

tose

g1

00g

Lact

ose

g10

0g

Gal

acto

se g

100

g

Satu

rate

d fa

tty a

cids

g1

00g

Cis

-mon

ouns

atur

ated

fatty

acid

s g

100g

Cis

-n3

fatty

aci

ds g

100

g

Cis

-n6

fatty

aci

ds g

100

g

Cis

-pol

yuns

atur

ated

fatty

acid

s g

100g

Tran

s fa

tty a

cids

g1

00g

Cho

lest

erol

m

illig

ram

s10

0g

12 Coley raw flesh only 819 180 11 12 NA 82 347 NA NA NA NA NA NA NA NA NA NA 020 026 025 002 027 lt001 47

13 Sea bass raw flesh only 694 200 98 11 NA 168 703 NA NA NA NA NA NA NA NA NA NA 216 340 171 120 291 002 71

14 Sea bass baked flesh only 690 232 68 12 NA 154 646 NA NA NA NA NA NA NA NA NA NA 147 229 123 085 209 001 NA

15

Prawns cold-water (Pandalus borealis) purchased cooked

840 154 09 20 NA 70 295 NA NA NA NA NA NA NA NA NA NA 015 019 020 002 022 lt001 143

16

Prawns king warm-water (Penaeus vannamei) raw

819 176 07 10 NA 77 325 NA NA NA NA NA NA NA NA NA NA 017 008 012 009 022 lt001 150

17

Prawns king warm-water (Penaeus vannamei) grilled from raw

738 235 09 13 NA 102 433 NA NA NA NA NA NA NA NA NA NA 020 010 014 011 025 lt001 NA

18

Prawns king warm-water (Penaeus vannamei) purchased cooked

824 162 04 19 NA 68 290 NA NA NA NA NA NA NA NA NA NA 010 005 007 005 013 lt001 162

19 Mussels purchased cooked

755 177 22 18 NA 104 438 NA NA NA NA NA NA NA NA NA NA 034 026 054 008 062 lt001 45

20 Crab brown meat purchased cooked

665 188 78 25 NA 145 608 NA NA NA NA NA NA NA NA NA NA 126 174 130 029 160 004 271

21 Crab white meat purchased cooked

776 205 03 16 NA 85 360 NA NA NA NA NA NA NA NA NA NA 004 007 007 002 008 lt001 66

22 Mackerel raw flesh only 619 180 179 12 NA 233 968 NA NA NA NA NA NA NA NA NA NA 385 668 405 041 446 002 60

15

Nutrient analysis of fish and fish products C

ompo

site

sam

ple

num

ber

Sample description W

ater

g1

00g

Prot

ein

g10

0g

Tota

l fat

g1

00g

Ash

g1

00g

Car

bohy

drat

e g

100g

Ener

gy (k

cal)

100g

Ener

gy (k

J)1

00g

Engl

yst f

ibre

g1

00g

AO

AC

fibr

e g

100g

Star

ch g

100

g

Tota

l sug

ars

g10

0g

Glu

cose

g1

00g

Fruc

tose

g1

00g

Sucr

ose

g10

0g

Mal

tose

g1

00g

Lact

ose

g10

0g

Gal

acto

se g

100

g

Satu

rate

d fa

tty a

cids

g1

00g

Cis

-mon

ouns

atur

ated

fatty

acid

s g

100g

Cis

-n3

fatty

aci

ds g

100

g

Cis

-n6

fatty

aci

ds g

100

g

Cis

-pol

yuns

atur

ated

fatty

acid

s g

100g

Tran

s fa

tty a

cids

g1

00g

Cho

lest

erol

m

illig

ram

s10

0g

23 Mackerel grilled flesh only 538 203 224 13 NA 283 1174 NA NA NA NA NA NA NA NA NA NA 510 830 483 053 536 002 NA

24 Trout rainbow raw flesh only 761 199 53 12 NA 127 534 NA NA NA NA NA NA NA NA NA NA 121 144 141 040 180 001 60

25 Trout rainbow baked flesh only 701 238 61 13 NA 150 630 NA NA NA NA NA NA NA NA NA NA 144 155 172 044 216 001 NA

26

Kippers (analysed without butter) grilled flesh only

586 217 176 33 NA 245 1020 NA NA NA NA NA NA NA NA NA NA 374 738 335 032 366 001 65

27 Kippers boil in the bag with butter cooked

636 186 132 29 NA 193 805 NA NA NA NA NA NA NA NA NA NA 296 579 219 023 242 002 71

28 Tuna raw flesh only 749 252 07 14 NA 107 454 NA NA NA NA NA NA NA NA NA NA 021 019 009 004 013 lt001 35

29 Tuna baked flesh only 682 323 08 12 NA 136 579 NA NA NA NA NA NA NA NA NA NA 029 024 011 005 016 lt001 NA

30 Sardines raw flesh only 744 198 61 14 NA 134 562 NA NA NA NA NA NA NA NA NA NA 183 180 132 024 156 001 51

31 Haddock smoked poached

760 218 05 19 NA 92 389 NA NA NA NA NA NA NA NA NA NA 009 007 019 002 021 lt001 65

32 Plaice coated in breadcrumbs baked

528 144 116 12 215 243 1018 05 15 202 13 02 lt01 lt01 11 lt01 lt01 123 562 076 319 395 002 39

33 Calamari coated in batter baked

421 85 175 34 259 288 1206 04 19 259 lt01 lt01 lt01 lt01 lt01 lt01 lt01 207 466 025 951 976 002 85

34 Fish fingers cod grilledbaked

545 143 92 14 220 223 936 NA NA 206 15 lt01 lt01 02 13 lt01 lt01 119 440 042 261 304 002 36

35 Fish fingers cod fried 545 NA 126 NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA

36 Fish fingers salmon grilledbaked

508 172 112 14 207 247 1038 NA NA 196 11 01 01 lt01 09 lt01 lt01 107 576 093 266 360 002 29

37 Cod coated in batter fried 492 NA 179 NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA

16

Nutrient analysis of fish and fish products C

ompo

site

sam

ple

num

ber

Sample description W

ater

g1

00g

Prot

ein

g10

0g

Tota

l fat

g1

00g

Ash

g1

00g

Car

bohy

drat

e g

100g

Ener

gy (k

cal)

100g

Ener

gy (k

J)1

00g

Engl

yst f

ibre

g1

00g

AO

AC

fibr

e g

100g

Star

ch g

100

g

Tota

l sug

ars

g10

0g

Glu

cose

g1

00g

Fruc

tose

g1

00g

Sucr

ose

g10

0g

Mal

tose

g1

00g

Lact

ose

g10

0g

Gal

acto

se g

100

g

Satu

rate

d fa

tty a

cids

g1

00g

Cis

-mon

ouns

atur

ated

fatty

acid

s g

100g

Cis

-n3

fatty

aci

ds g

100

g

Cis

-n6

fatty

aci

ds g

100

g

Cis

-pol

yuns

atur

ated

fatty

acid

s g

100g

Tran

s fa

tty a

cids

g1

00g

Cho

lest

erol

m

illig

ram

s10

0g

38

Fishcakes white fish coated in breadcrumbs baked

569 93 94 15 226 206 867 04 17 208 18 02 02 01 13 lt01 lt01 100 552 055 172 227 002 30

39

Fishcakes salmon coated in breadcrumbs baked

547 114 137 16 204 245 1027 NA NA 188 16 01 02 lt01 13 lt01 lt01 200 700 174 191 365 004 25

40 Scampi coated in breadcrumbs baked

507 116 105 23 243 232 975 03 15 235 08 lt01 lt01 lt01 08 lt01 lt01 085 624 074 197 272 001 64

41

Scampi coated in breadcrumbs fried

516 NA 130 NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA

42 Fish pie white fish retail baked

738 66 48 15 144 124 521 06 21 127 18 02 lt01 03 lt01 12 lt01 255 139 012 022 033 012 29

43 Mussels in white wine sauce cooked

820 97 32 23 37 81 342 lt01 lt05 29 08 lt01 lt01 lt01 lt01 08 lt01 126 071 026 062 089 004 25

44 Salmon smoked (cold-smoked) 645 228 101 41 05 184 769 NA NA NA 05 lt01 lt01 lt01 05 lt01 lt01 215 310 218 066 284 001 45

45 Salmon smoked (hot-smoked) 601 254 88 33 13 186 778 NA NA NA 13 lt01 lt01 08 04 lt01 lt01 194 263 228 064 292 001 NA

46 Mackerel smoked 509 211 241 29 NA 301 1250 NA NA NA NA NA NA NA NA NA NA 504 933 557 058 614 002 63

47 Seafood sticks 733 73 19 21 149 102 433 NA NA 101 48 lt01 lt01 48 lt01 lt01 lt01 029 072 019 052 017 lt001 16

48 Tuna canned in brine 743 249 10 15 NA 109 460 NA NA NA NA NA NA NA NA NA NA 030 017 032 008 040 lt001 47

49 Tuna canned in sunflower oil 671 254 64 18 NA 159 669 NA NA NA NA NA NA NA NA NA NA 078 164 018 343 362 lt001 NA

50 Salmon red canned 665 235 73 21 NA 160 670 NA NA NA NA NA NA NA NA NA NA 143 301 165 015 180 001 62

51 Salmon red canned skinless and boneless

685 232 67 19 NA 153 642 NA NA NA NA NA NA NA NA NA NA 128 275 150 015 165 001 61

17

Nutrient analysis of fish and fish products C

ompo

site

sam

ple

num

ber

Sample description W

ater

g1

00g

Prot

ein

g10

0g

Tota

l fat

g1

00g

Ash

g1

00g

Car

bohy

drat

e g

100g

Ener

gy (k

cal)

100g

Ener

gy (k

J)1

00g

Engl

yst f

ibre

g1

00g

AO

AC

fibr

e g

100g

Star

ch g

100

g

Tota

l sug

ars

g10

0g

Glu

cose

g1

00g

Fruc

tose

g1

00g

Sucr

ose

g10

0g

Mal

tose

g1

00g

Lact

ose

g10

0g

Gal

acto

se g

100

g

Satu

rate

d fa

tty a

cids

g1

00g

Cis

-mon

ouns

atur

ated

fatty

ac

ids

g10

0g

Cis

-n3

fatty

aci

ds g

100

g

Cis

-n6

fatty

aci

ds g

100

g

Cis

-pol

yuns

atur

ated

fatty

acid

s g

100g

Tran

s fa

tty a

cids

g1

00g

Cho

lest

erol

m

illig

ram

s10

0g

52 Salmon pink canned 714 236 48 21 NA 138 579 NA NA NA NA NA NA NA NA NA NA 092 171 134 011 145 001 61

53 Mackerel canned in brine 650 192 141 14 NA 204 848 NA NA NA NA NA NA NA NA NA NA 317 481 353 033 386 001 52

54

Sardines canned in tomato sauce whole contents

673 185 108 28 09 175 729 NA NA lt05 09 03 06 lt01 lt01 lt01 lt01 289 270 298 051 349 001 71

55 Sardines canned in brine 661 221 91 31 NA 170 712 NA NA NA NA NA NA NA NA NA NA 261 229 250 023 273 001 66

56 Langoustine boiled 807 197 08 15 NA 86 369 NA NA NA NA NA NA NA NA NA NA 015 015 017 004 021 lt001 133

18

Nutrient analysis of fish and fish products

Micronutrients

Com

posi

te s

ampl

e nu

mbe

r

Sample description Vi

tam

in A

mic

rogr

ams

100g

Vita

min

D m

icro

gram

s10

0g

Thia

min

mill

igra

ms

100g

Rib

ofla

vin

mill

igra

ms

100g

Nia

cin

mill

igra

ms

100g

Tryp

toph

an6

0m

illig

ram

s10

0g

Vita

min

C m

illig

ram

s10

0g

Vita

min

E m

illig

ram

s10

0g

Vita

min

B6

mill

igra

ms

100g

Vita

min

B12

mic

rogr

ams

100g

Fola

te m

icro

gram

s10

0g

Pant

othe

nic

acid

m

illig

ram

s10

0g

Bio

tin m

icro

gram

s10

0g

Sodi

um m

illig

ram

s10

0g

Pota

ssiu

m m

illig

ram

s10

0g

Cal

cium

mill

igra

ms

100g

Mag

nesi

umm

illig

ram

s10

0g

Phos

phor

usm

illig

ram

s10

0g

Iron

mill

igra

ms

100g

Cop

per m

illig

ram

s10

0g

Zinc

mill

igra

ms

100g

Chl

orid

e m

illig

ram

s10

0g

Iodi

ne m

icro

gram

s10

0g

Man

gane

se m

illig

ram

s10

0g

Sele

nium

mic

rogr

ams

100g

1 Cod raw flesh only 2 lt01 006 008 23 26 NA 066 014 145 7 025 13 91 322 12 25 169 010 002 034 165 196 001 23

2 Cod baked flesh only 2 lt01 010 009 20 40 NA 095 012 191 8 030 09 91 367 18 30 189 015 002 057 130 161 001 44

3 Cod microwaved flesh only

NA NA 008 010 18 37 NA 086 013 219 8 028 07 108 427 16 32 216 016 002 053 168 NA 001 44

4 Haddock raw flesh only 1 NA 013 015 49 31 NA 049 029 190 10 027 20 68 315 11 25 163 012 002 031 110 320 001 34

5 Haddock grilled flesh only

NA NA 009 014 40 43 NA 052 029 237 6 028 17 92 433 20 33 232 017 002 050 130 NA 001 48

6 Haddock steamed flesh only

NA NA 007 011 39 41 NA 057 024 214 9 029 16 84 376 14 28 199 016 003 042 120 NA 001 51

7 Alaskan pollock raw flesh only

NA NA 003 009 26 26 NA 060 004 232 5 022 13 68 216 12 30 120 018 003 039 100 56 001 27

8 Sole raw flesh only NA NA 015 008 43 25 NA 073 015 101 13 030 43 115 177 17 26 124 012 lt001 031 178 23 001 50

9 Sole grilled flesh only NA NA 012 010 37 39 NA 085 013 114 10 029 45 151 260 28 26 163 050 001 045 160 NA 001 83

10 Plaice raw flesh only NA NA 033 014 25 30 NA 057 023 130 12 077 355 147 226 17 21 157 010 001 045 180 31 lt001 35

11 Pangasius raw flesh only lt01 135 002 006 63 35 NA 023 012 105 10 066 379 204 293 10 29 166 009 002 032 190 3 001 18

12 Coley raw flesh only NA NA 023 017 26 37 NA 057 027 348 5 033 37 68 303 7 32 171 027 004 043 130 111 001 33

13 Sea bass raw flesh only 34 lt01 039 020 30 44 NA 048 037 301 5 073 25 72 370 14 30 202 027 004 062 90 8 002 29

19

Nutrient analysis of fish and fish products C

ompo

site

sam

ple

num

ber

Sample description Vi

tam

in A

mic

rogr

ams

100g

Vita

min

D m

icro

gram

s10

0g

Thia

min

mill

igra

ms

100g

Rib

ofla

vin

mill

igra

ms

100g

Nia

cin

mill

igra

ms

100g

Tryp

toph

an6

0m

illig

ram

s10

0g

Vita

min

C m

illig

ram

s10

0g

Vita

min

E m

illig

ram

s10

0g

Vita

min

B6

mill

igra

ms

100g

Vita

min

B12

mic

rogr

ams

100g

Fola

te m

icro

gram

s10

0g

Pant

othe

nic

acid

m

illig

ram

s10

0g

Bio

tin m

icro

gram

s10

0g

Sodi

um m

illig

ram

s10

0g

Pota

ssiu

m m

illig

ram

s10

0g

Cal

cium

mill

igra

ms

100g

Mag

nesi

um

mill

igra

ms

100g

Phos

phor

usm

illig

ram

s10

0g

Iron

mill

igra

ms

100g

Cop

per m

illig

ram

s10

0g

Zinc

mill

igra

ms

100g

Chl

orid

e m

illig

ram

s10

0g

Iodi

ne m

icro

gram

s10

0g

Man

gane

se m

illig

ram

s10

0g

Sele

nium

mic

rogr

ams

100g

14 Sea bass baked flesh only

NA NA 019 018 26 49 NA NA 014 291 4 063 25 80 390 31 35 231 027 004 075 100 NA 003 24

15

Prawns cold-water (Pandalus borealis) purchased cooked

lt01 lt01 lt001 005 lt01 36 NA 363 003 235 10 014 40 588 74 65 36 127 100 028 102 770 13 002 30

16

Prawns king warm-water (Penaeus vannamei) raw

lt01 lt01 lt001 005 01 36 NA 180 011 126 11 016 39 215 126 44 28 155 070 021 116 260 5 004 34

17

Prawns king warm-water (Penaeus vannamei) grilled from raw

NA NA NA NA NA NA NA NA NA NA NA NA NA 305 181 59 37 209 043 035 158 310 NA 005 41

18

Prawns king warm-water (Penaeus vannamei) purchased cooked

lt01 lt01 lt001 005 01 34 NA 164 005 140 10 020 43 643 65 49 21 125 027 023 104 740 12 003 30

19 Mussels purchased cooked

117 NA 002 026 10 46 NA 172 003 1056 25 032 110 401 116 40 50 258 325 017 339 700 247 018 66

20

Crab brown meat purchased cooked

6 lt01 006 150 10 64 lt01 733 022 2240 19 122 60 351 167 366 49 488 246 249 590 550 333 033 225

21

Crab white meat purchased cooked

lt01 lt01 003 025 05 45 lt01 212 010 340 6 199 114 322 240 86 34 147 053 095 723 480 103 004 87

22 Mackerel raw flesh only 54 800 017 030 113 44 NA 043 040 881 1 063 58 153 335 20 37 220 098 008 051 250 29 001 42

20

Nutrient analysis of fish and fish products C

ompo

site

sam

ple

num

ber

Sample description Vi

tam

in A

mic

rogr

ams

100g

Vita

min

D m

icro

gram

s10

0g

Thia

min

mill

igra

ms

100g

Rib

ofla

vin

mill

igra

ms

100g

Nia

cin

mill

igra

ms

100g

Tryp

toph

an6

0m

illig

ram

s10

0g

Vita

min

C m

illig

ram

s10

0g

Vita

min

E m

illig

ram

s10

0g

Vita

min

B6

mill

igra

ms

100g

Vita

min

B12

mic

rogr

ams

100g

Fola

te m

icro

gram

s10

0g

Pant

othe

nic

acid

m

illig

ram

s10

0g

Bio

tin m

icro

gram

s10

0g

Sodi

um m

illig

ram

s10

0g

Pota

ssiu

m m

illig

ram

s10

0g

Cal

cium

mill

igra

ms

100g

Mag

nesi

um

mill

igra

ms

100g

Phos

phor

usm

illig

ram

s10

0g

Iron

mill

igra

ms

100g

Cop

per m

illig

ram

s10

0g

Zinc

mill

igra

ms

100g

Chl

orid

e m

illig

ram

s10

0g

Iodi

ne m

icro

gram

s10

0g

Man

gane

se m

illig

ram

s10

0g

Sele

nium

mic

rogr

ams

100g

23 Mackerel grilled flesh only

61 850 014 037 111 44 NA 046 027 908 1 057 52 163 349 17 38 236 128 010 079 290 NA 001 60

24 Trout rainbow raw flesh only 25 789 016 012 73 42 NA 044 031 284 9 123 32 110 383 21 26 228 028 004 047 150 5 001 19

25 Trout rainbow baked flesh only

44 819 013 013 64 53 NA 089 019 311 11 111 38 93 434 19 29 254 040 005 056 160 NA 001 23

26

Kippers (analysed without butter) grilled flesh only

26 1009 lt001 027 51 45 NA 047 029 1112 3 081 61 947 384 39 47 270 151 011 107 1360 24 002 57

27 Kippers boil in the bag with butter cooked

30 1115 001 024 42 43 NA 023 022 948 3 057 55 860 254 47 38 208 111 012 147 1220 13 003 40

28 Tuna raw flesh only 76 320 013 007 219 61 NA 004 043 221 4 023 28 66 444 4 39 266 072 003 039 120 18 001 93

29 Tuna baked flesh only 78 310 012 007 174 75 NA 013 023 215 5 021 29 63 450 11 41 290 093 003 052 130 NA 001 92

30 Sardines raw flesh only 10 395 lt001 034 101 53 NA 031 031 831 7 069 97 136 387 50 32 257 155 013 071 200 79 003 51

31 Haddock smoked poached

2 200 011 014 63 51 NA 077 022 237 8 028 15 464 265 24 25 164 017 002 045 640 217 001 42

32

Plaice coated in breadcrumbs baked

NA NA 032 014 23 27 NA 332 009 164 9 043 350 275 178 61 22 126 077 005 063 390 16 019 30

33 Calamari coated in batter baked

64 NA 005 040 12 22 NA 075 003 172 3 068 25 1182 88 41 33 259 052 012 081 1280 3 019 17

34 Fish fingers cod grilledbaked

NA NA 017 008 12 34 NA 275 009 150 9 024 12 317 254 32 25 142 057 005 050 460 117 020 18

21

Nutrient analysis of fish and fish products C

ompo

site

sam

ple

num

ber

Sample description Vi

tam

in A

mic

rogr

ams

100g

Vita

min

D m

icro

gram

s10

0g

Thia

min

mill

igra

ms

100g

Rib

ofla

vin

mill

igra

ms

100g

Nia

cin

mill

igra

ms

100g

Tryp

toph

an6

0m

illig

ram

s10

0g

Vita

min

C m

illig

ram

s10

0g

Vita

min

E m

illig

ram

s10

0g

Vita

min

B6

mill

igra

ms

100g

Vita

min

B12

mic

rogr

ams

100g

Fola

te m

icro

gram

s10

0g

Pant

othe

nic

acid

m

illig

ram

s10

0g

Bio

tin m

icro

gram

s10

0g

Sodi

um m

illig

ram

s10

0g

Pota

ssiu

m m

illig

ram

s10

0g

Cal

cium

mill

igra

ms

100g

Mag

nesi

um

mill

igra

ms

100g

Phos

phor

usm

illig

ram

s10

0g

Iron

mill

igra

ms

100g

Cop

per m

illig

ram

s10

0g

Zinc

mill

igra

ms

100g

Chl

orid

e m

illig

ram

s10

0g

Iodi

ne m

icro

gram

s10

0g

Man

gane

se m

illig

ram

s10

0g

Sele

nium

mic

rogr

ams

100g

35 Fish fingers cod fried NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA

36 Fish fingers salmon grilledbaked

7 450 041 011 53 41 NA 282 022 227 15 058 25 288 300 14 30 194 075 007 058 420 7 032 24

37 Cod coated in batter fried NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA

38

Fishcakes white fish coated in breadcrumbs baked

NA NA 025 007 17 19 NA 198 009 144 6 031 22 356 233 51 19 102 076 006 042 520 58 017 13

39

Fishcakes salmon coated in breadcrumbs baked

2 571 038 010 47 28 NA 279 022 157 14 074 23 322 269 42 21 150 077 005 040 470 6 015 13

40

Scampi coated in breadcrumbs baked

NA NA 016 006 21 24 NA 318 006 152 14 029 21 561 234 105 34 260 191 018 081 620 101 027 26

41

Scampi coated in breadcrumbs fried

NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA

42 Fish pie white fish retail baked

84 282 011 013 08 16 NA 051 002 129 9 040 31 254 300 86 21 119 035 004 054 380 33 008 7

43 Mussels in white wine sauce cooked

11 lt01 005 018 08 18 NA 084 003 944 26 039 48 608 173 68 76 122 146 008 154 970 282 007 32

44 Salmon smoked (cold-smoked)

28 890 043 012 83 54 NA 203 073 315 15 122 52 1184 442 8 31 266 023 002 036 1480 9 001 19

45 Salmon smoked (hot-smoked)

NA 1100 041 016 95 65 NA 229 051 419 14 135 40 848 460 8 32 293 034 005 049 1200 NA 001 24

22

Nutrient analysis of fish and fish products C

ompo

site

sam

ple

num

ber

Sample description Vi

tam

in A

mic

rogr

ams

100g

Vita

min

D m

icro

gram

s10

0g

Thia

min

mill

igra

ms

100g

Rib

ofla

vin

mill

igra

ms

100g

Nia

cin

mill

igra

ms

100g

Tryp

toph

an6

0m

illig

ram

s10

0g

Vita

min

C m

illig

ram

s10

0g

Vita

min

E m

illig

ram

s10

0g

Vita

min

B6

mill

igra

ms

100g

Vita

min

B12

mic

rogr

ams

100g

Fola

te m

icro

gram

s10

0g

Pant

othe

nic

acid

m

illig

ram

s10

0g

Bio

tin m

icro

gram

s10

0g

Sodi

um m

illig

ram

s10

0g

Pota

ssiu

m m

illig

ram

s10

0g

Cal

cium

mill

igra

ms

100g

Mag

nesi

um

mill

igra

ms

100g

Phos

phor

usm

illig

ram

s10

0g

Iron

mill

igra

ms

100g

Cop

per m

illig

ram

s10

0g

Zinc

mill

igra

ms

100g

Chl

orid

e m

illig

ram

s10

0g

Iodi

ne m

icro

gram

s10

0g

Man

gane

se m

illig

ram

s10

0g

Sele

nium

mic

rogr

ams

100g

46 Mackerel smoked 36 820 015 037 69 46 NA 046 028 1018 4 061 40 746 319 33 38 237 113 007 092 1010 28 002 59

47 Seafood sticks NA NA 001 006 12 20 NA 047 003 094 12 030 33 714 21 50 8 61 019 001 028 940 21 002 19

48 Tuna canned in brine 26 110 lt001 011 103 62 NA 042 031 342 3 019 27 293 230 10 27 171 151 007 089 490 12 001 69

49 Tuna canned in sunflower oil NA NA NA NA NA NA NA 284 NA NA NA NA NA 368 267 11 35 204 119 005 080 610 NA 001 87

50 Salmon red canned 7 1090 003 021 76 61 NA 165 020 488 14 088 41 430 305 164 29 291 068 006 082 670 22 002 37

51

Salmon red canned skinless and boneless

10 1182 004 022 69 61 NA 147 023 450 12 082 49 379 304 6 27 214 060 007 052 580 24 001 38

52 Salmon pink canned 12 1359 002 021 74 60 NA 076 019 468 19 068 49 352 326 109 25 234 083 007 065 500 18 001 34

53 Mackerel canned in brine 11 740 004 022 55 59 NA 030 015 698 4 035 36 276 227 14 22 162 089 007 061 410 17 001 41

54

Sardines canned in tomato sauce whole contents

NA NA 003 022 55 52 NA 184 025 885 4 063 59 315 371 455 38 417 269 012 198 480 NA 018 39

55 Sardines canned in brine 10 327 001 022 55 42 NA 024 007 1081 4 064 47 368 287 679 42 545 273 013 223 560 26 018 41

56 Langoustine boiled NA NA 008 006 27 37 NA 355 010 245 5 024 34 216 214 125 53 197 168 032 137 280 139 012 49

Total vitamin A is calculated as retinol equivalents and is equal to retinol + (beta-carotene equivalents6) NA = Not Analysed

lt = Result was below the analytical limit of quantification (LOQ) or limit of detection (LOD) There is no distinction between lsquoltrsquo and lsquonot detectedrsquo Energy calculated assuming that mussels contain 35g carbohydrate as glycogen (existing data)4

23

Nutrient analysis of fish and fish products

Annex D Analytical methods used

Moisture A homogenised portion of the sample is mixed with sand and heated to 102degC The moisture loss is determined gravimetrically Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref BS 4401 pt31997 LOQ 01 g100g

Ash A homogenised portion of the sample is ashed in a muffle furnace at 550degC The ash is determined gravimetrically Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref BS 4401 pt111998 LOQ 01 g100g

Protein The sample is analysed using Leco instrumentation following the Dumas procedure The sample is combusted in an oxygen atmosphere the gaseous product is cleaned and nitrogen compounds converted to nitrogen which is measured by a thermal conductivity cell The crude protein is calculated by multiplying by the appropriate conversion factor Accredited to BSEN ISOIEC 170252005 UKAS 0680 LOQ 01 g100g

Fat The sample is acid hydrolysed with hydrochloric acid cooled filtered and dried The fat is extract from the residue with petroleum ether and the dried fat determined gravimetrically Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref BS 4401 pt41970 (Weibull Stoldt) LOQ 01 g100g

Fatty acids The lipid fractions of the sample are solvent extracted The isolated fat is transesterified with methanolic sodium methoxide to form fatty acid methyl esters (FAMES) The FAME profile is determined using capillary gas chromatography (GC) Quantification and identification of individual FAMEs in the test material is achieved with reference to calibration standards Accredited to BSEN ISOIEC 170252005 UKAS 0680 LOQ 001 mg100g

Sugars The sugars are extracted with water clarified and chromatographically separated on an amine column with an acetonitrilewater mobile phase The sugars are detected using an evaporative light scattering detector and quantified with reference to calibration standards Accredited to BSEN ISOIEC 170252005 UKAS 0680 LOQ 01 g100g

24

Nutrient analysis of fish and fish products

Starch The method consists of two separate determinations The sample is treated with warm diluted hydrochloric acid clarified and filtered the optical rotation of the resulting solution is determined In the second determination the sample is extracted with 40 ethanol and filtered The filtrate is acidified with hydrochloric acid clarified and filtered again the optical rotation of the resulting solution is determined at 20 plusmn2ordmC Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref The Feeding Stuffs (Sampling and Analysis) Regulations 1982 Method 30a LOQ 2 g100g

Oligosaccharides Malto-oligosaccharides (DP1-7) are determined individually by High Performance Anion Exchange Chromatography with Pulsed Amperometric Detection In-house method LOQ 01 g100g

Dietary Fibre AOAC The sample is weighed and de-fatted if necessary It is then gelatinised and treated with αshyamylase and further digested enzymatically with protease and amyloglucosidase to remove the starch and protein The dietary fibre is precipitated with IMS filtered washed dried and weighed Total dietary fibre is then determined gravimetrically and corrected for protein and ash Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref AOAC 9852945407 (2007) LOQ 05 g100g

Englyst (Non-starch polysaccharides) Englyst Fibrezym kit with colorimetric end point LOQ 02 g100g

Cholesterol Method Lipid in sample is saponified at high temperature with ethanolic KOH solution Unsaponifiable fraction containing cholesterol and other sterols is extracted with toluene Sterols are derivatized to trimethylsilyl (TMS) ethers and then quantified by GC LOQ 07 mg100 g Reproducibility 20 Reference Method ISO 6799 1992

Inorganics Sodium Potassium Calcium Magnesium Copper Iron Manganese Zinc Phosphorus Selenium Samples are digested in acid under oxidising conditions using sealed lsquobombsrsquo in automated microwave digestors to prevent losses of volatile metalsinorganics Metals (and some inorganics) are then determined by Inductively Coupled Plasma Optical Emission Spectrometry (ICP-OES) or by Inductively Coupled Plasma Mass Spectrometry (ICP-MS) These techniques allow the sensitive and accurate (true and precise) determination of metals in foods and allow matrix interferences to be overcome In house methods - UKAS accredited

25

Nutrient analysis of fish and fish products

Iodide Concentrations are determined by high resolution ICP-MS after extraction with tetra methyl ammonium hydroxide UKAS accredited

Chloride Concentrations are determined using a Corning Chloride Analyser after extraction with nitric acid In house method FFFB1-2104 - UKAS accredited

Vitamins ndash Water Soluble Thiamin Riboflavin amp Vitamin B6 Thiamin riboflavin and Vitamin B6 are determined by HPLC after appropriate and controlled acid and enzymatic hydrolysis The methods are based on published CEN Standards The selected method enables determination of total B6 as pyridoxine and is most appropriate to samples of this type where pyridoxine or its phosphate will form the major vitamin B6 component UKAS accredited

Niacin Total Folate Biotin Pantothenic acid Determined using microbiological assay (MBA) procedures with detection carried out using VitaFastreg MBA test kits UKAS accredited

Tryptophan Determined by HPLC using fluorescence detection after alkaline hydrolysis Tryptophan contributes to the available Niacin on the basis that Niacin = Tryptophan60

Vitamin B12 Vitamin B12 is extracted from food by autoclaving in acetate buffer in the presence of cyanide Vitamin B12 is determined by microbiological assay using LDelbrueckiiLactis UKAS accredited

The B-vitamin results are expressed as follows Thiamin thiamin chloride hydrochloride Riboflavin free riboflavin Niacin nicotinic acid Vitamin B6 pyridoxine hydrochloride Pantothenate pantothenic acid Biotin d-biotin B12 cyanocobalamin Total folate pteroyglutamic acid

Vitamin C Vitamin C is determined by HPLC using fluorescence detection

Oil Soluble Vitamins

26

Nutrient analysis of fish and fish products

Vitamins A D E and the carotenoids are determined using an in house procedure involving saponification of the sample solvent extraction and HPLC determination - UKAS accredited methods based on

bull Vitamin A ndash Retinol BS EN 12823-12000 Foodstuffs-Determination of Vitamin A by High Performance Liquid Chromatography-Part 1 Measurement of Retinol

bull Vitamin A ndash β-Carotene BS EN 12823-22000 Foodstuffs-Determination of Vitamin A by High Performance Liquid Chromatography-Part 2 Measurement of β-Carotene

bull Vitamin D BS EN 128212000 Foodstuffs-Determination of Vitamin D by High Performance Liquid Chromatography-Measurement of Cholecalciferol (D3) and Ergocalciferol (D2)

bull Vitamin E BS EN 128222000 Foodstuffs-Determination of Vitamin E by High Performance Liquid Chromatography-Measurement of α- β- γ- and δ-tocopherols

The total vitamin E figure takes into account the relative biological activities of the different isomers Vitamin E is given as mg100g of α - tocopherol equivalent The activities used for these calculations are as shown below

α - tocopherol 10 β - tocopherol 04 γ - tocopherol 01 δ - tocopherol 001

Total vitamin A is expressed as ug100g all-trans retinol equivalent (ATRE) and is calculated as follows

All-trans retinol + (07513-cis retinol) +( β-carotene6) +(other active carotenoids12)

UKAS accredited

Details of the quality control measures employed are given in the analytical report associated with this project available at wwwdhgovukpublications

27

Nutrient analysis of fish and fish products

References 1 Responsibility for nutrition policy in England transferred from the Food Standards Agency to the Department of Health (DH) on 1st October 2010 Management of the rolling programme of nutrient analysis has also transferred to DH2Food Standards Agency Management of the Food Standards Agency programme of nutrient analysis and associated work httpcollectionseuroparchiveorgtna20100907111047httpfoodgovuksciencedietarysurve ysanalyticalsurveysn10040 (accessed 28 December 2012) 3Food Standards Agency McCance amp Widdowsonrsquos The Composition of Foods integrated dataset httptnaeuroparchiveorg20110116113217httpwwwfoodgovuksciencedietarysurveysdi etsurveys (accessed 28 December 2012) 4 Holland B Brown J and Buss Fish and Fish products Third supplement to fifth edition of McCance and Widdowsons The Composition of Foods Royal Society of Chemistry 1993

28

Page 5: Nutrient analysis of fish and fish products- Summary report · Nutrient analysis of fish and fish products additional 6 composites (made up of between 3 and 6 sub-samples) were investigated

Nutrient analysis of fish and fish products

Executive summary

A survey to determine the nutrient composition of fish and fish products has been carried out to provide up-to-date nutrient composition data for these foods reflecting the increasing range of commonly consumed fish and fish products and new species growing in popularity Changes in production methods since previous analysis of fish and fish products suggested that nutrient content might also have changed

This survey carried out by a consortium led by the Institute of Food Research (and including Susan Church (Independent Nutritionist) British Nutrition Foundation Laboratory of the Government Chemist and Eurofins Laboratories) forms part of the Department of Healthrsquos1

rolling programme of nutrient analysis which provides up-to-date and reliable information on the nutrient content of foods2 The results from this programme of work are incorporated into the Department of Healthrsquos nutrient databanks that support the National Diet and Nutrition Survey and other national dietary surveys These national surveys are used by Government to monitor the nationrsquos diet This programme of work to determine the nutrient composition of foods is key to ensuring that estimates of nutrient intakes from dietary surveys are robust The results of this survey will also be incorporated into the Composition of Foods Integrated Dataset3 and future publications of McCance and Widdowsonrsquos The Composition of Foods series

56 composite samples made up of a number of sub-samples were analysed for energy and a range of nutrients including carbohydrate fat fatty acids (including trans) protein and a full range of vitamins and minerals Results of these analyses are published here An additional 6 composites (made up of between 3 and 6 sub-samples) were investigated for weight loss on cooking only

The list of composite samples to be analysed was determined using consumption and market share data following consultation with Seafish UK and expert users of UK food composition data (including representatives of the food industry academia catering suppliers nutritionists and dietitians) Consideration was also given to fish species where evidence has shown market growth Market share information was provided by Seafish UK and where possible this was used and industry consulted to determine the sub-samples included within each composite sample Availability of existing data including data from recent surveys in the Nordic countries was also considered to avoid duplication

Each composite comprised of between 4 and 15 sub-samples The sub-samples were purchased from retail outlets and prepared for analysis between November 2010 and February 2011 and were analysed between March and July 2011

5

Nutrient analysis of fish and fish products

It is difficult to make robust comparisons between current data and existing data held for fish and fish products derived from analytical surveys undertaken in the 1980s due to confounding factors (such as developments in analytical methods) Where it is possible to compare data results are broadly similar to existing data Where there are differences in levels of some nutrients compared with previous data this may be due to confounding factors and are unlikely to be nutritionally significant in a varied diet

6

Nutrient analysis of fish and fish products

Background

The Department of Health undertakes a rolling programme of nutrient analysis surveys to ensure that reliable up-to-date information on the nutritional value of foods is available for use in conjunction with food consumption data collected in dietary surveys to monitor the nutritional content of the nationrsquos diet Therefore these nutrient surveys need to provide a single robust set of nutrient values that is indicative of the potentially broad choice available to the consumer when selecting any particular type of food As a result composite samples made up of a number of different brands of fish and fish products have been analysed for this survey rather than samples made up of single brands and a generic name is given to each composite

The aim of this particular survey was to provide up-to-date nutrient composition data for a range of fish and fish products to reflect the increasing range of commonly consumed fish and fish products and new species which are growing in popularity as well as changes in production methods since fish and fish products were last analysed

Methodology

A list of composite samples to be analysed was determined following consultation with Seafish UK and expert users of UK food composition data (including representatives of the food industry academia catering suppliers nutritionists and dietitians) using consumption and market share data and taking account of the growing market for certain types of fish (eg pangasius) Availability of existing analytical data and data from recent surveys in the Nordic countries was also considered to avoid duplication Market share information provided by Seafish UK was used where available and industry consulted to determine the sub-samples included within each composite To extend the scope of the survey the Shellfish Association of Great Britain funded the analysis of langoustine

Over 480 food samples were purchased from retail outlets in the Norwich area (including supermarkets independent retailers and catering suppliers) and prepared for analysis between November 2010 and February 2011 The food samples consisted of various species of oily and white fish shellfish canned fish and fish products (including fish fingers scampi and fish pie)

These food samples were combined into 56 composite samples for analysis Each composite was made up of between 4 and 15 sub-samples of equivalent weight This process allows a single robust set of nutrient values to be derived for each composite covering an appropriate cross-section of products available The results of these analyses are published here An

7

Nutrient analysis of fish and fish products

additional 6 composites (made up of between 3 and 6 sub-samples) were investigated for weight loss on cooking only and these results are published in the associated sampling report Sub-samples requiring preparationcooking were prepared in accordance with manufacturersrsquo instructions where available and normal domestic practices They were then combined into composite samples for analysis A full list of the composite food samples analysed is given in Annex A The full sampling report is available at wwwdhgovukpublications

Composites were analysed for proximates and individual fatty acids between March and June 2011 and analysed for inorganics and vitamins between March and July 2011 Each composite was analysed for a range of nutrients depending on the importance of the particular food as a dietary source for each nutrient and existing compositional data available A full list of nutrients is given in Annex B The methods used to conduct the analyses are included at Annex D

Values provided by analytical laboratories were compiled in Excel spreadsheets for data evaluation Where possible analytical values were compared to other sources of comparable data such as UK Food Composition tables other food composition tables and information from manufacturers and retailers Where applicable ingredients lists were also evaluated to check that the values reported corresponded to the ingredients included in the samples Where analytical values appeared incorrect or questionable data was checked against original laboratory reports and re-analysed if necessary

8

Nutrient analysis of fish and fish products

Results

Each of the composite samples was analysed for an extensive range of nutrients and therefore this project generated a large number of individual results A summary of results for energy protein carbohydrate fat and fatty acids fibre cholesterol vitamins and minerals is provided in Annex C The full set of results are provided in the analytical report associated with this project which is available at wwwdhgovukpublications

Interpretation

This survey has determined the nutrient composition of fish and fish products

The results from this survey provide us with robust up-to-date data which will be incorporated into the Department of Healthrsquos nutrient databanks which support our National Diet and Nutrition Survey and other national dietary surveys enabling the Government to monitor the nationrsquos diet The results of this survey will also be incorporated into future publications in the McCance and Widdowsonrsquos The Composition of Foods series

It is difficult to make robust comparisons between current data and existing data held for fish and fish products derived from analytical surveys undertaken in the 1980s due to confounding factors (such as developments in analytical methods) Where it is possible to compare data results are broadly similar to existing data Where there are differences in levels of some nutrients compared with previous data this may be due to confounding factors and are unlikely to be nutritionally significant in a varied diet

9

Nutrient analysis of fish and fish products

Further Information

The report of this survey (entitled Nutrient analysis of fish and fish products) is available at wwwdhgovukpublications

Other enquiries should be addressed to

Mrs Melanie Farron-Wilson Department of Health 6th Floor Wellington House 133-155 Waterloo Road London SE1 8UG Tel +44 (0) 20 7972 3369 E-mail melaniefarron-wilsondhgsigovuk

10

Nutrient analysis of fish and fish products

Annex A Details of composite samples analysed

Sample Food Group 1 Cod raw flesh only 2 Cod baked flesh only 3 Cod microwaved flesh only 4 Haddock raw flesh only 5 Haddock grilled flesh only 6 Haddock steamed flesh only 7 Alaskan pollock raw flesh only 8 Sole raw flesh only 9 Sole grilled flesh only 10 Plaice raw flesh only 11 Pangasius raw flesh only 12 Coley raw flesh only 13 Sea bass raw flesh only 14 Sea bass baked flesh only 15 Prawns cold-water (Pandalus borealis) purchased cooked 16 Prawns king warm-water (Penaeus vannamei) raw 17 Prawns king warm-water (Penaeus vannamei) grilled from raw 18 Prawns king warm-water (Penaeus vannamei) purchased cooked 19 Mussels purchased cooked 20 Crab brown meat purchased cooked 21 Crab white meat purchased cooked 22 Mackerel raw flesh only 23 Mackerel grilled flesh only 24 Trout rainbow raw flesh only 25 Trout rainbow baked flesh only 26 Kippers (analysed without butter) grilled flesh only 27 Kippers boil in the bag with butter cooked 28 Tuna raw flesh only 29 Tuna baked flesh only 30 Sardines raw flesh only 31 Haddock smoked poached 32 Plaice coated in breadcrumbs baked 33 Calamari coated in batter baked 34 Fish fingers cod grilledbaked 35 Fish fingers cod fried

11

Nutrient analysis of fish and fish products

36 Fish fingers salmon grilledbaked 37 Cod coated in batter fried 38 Fishcakes white fish coated in breadcrumbs baked 39 Fishcakes salmon coated in breadcrumbs baked 40 Scampi coated in breadcrumbs baked 41 Scampi coated in breadcrumbs fried 42 Fish pie white fish retail baked 43 Mussels in white wine sauce cooked 44 Salmon smoked (cold-smoked) 45 Salmon smoked (hot-smoked) 46 Mackerel smoked 47 Seafood sticks 48 Tuna canned in brine 49 Tuna canned in sunflower oil 50 Salmon red canned 51 Salmon red canned skinless and boneless 52 Salmon pink canned 53 Mackerel canned in brine 54 Sardines canned in tomato sauce whole contents 55 Sardines canned in brine 56 Langoustine boiled

Samples for measurement of weight loss on cooking 57 Herring 58 Hake 59 Sea bream 60 Tilapia 61 Halibut 62 Swordfish

12

Nutrient analysis of fish and fish products

Annex B List of nutrients analysed

Proximates

Water Protein (nitrogen and nitrogen factor) Fat Dry Ash content

Fatty acids Individual fatty acids (cis amp trans isomers positional isomers branched chain) (expressed as percentage total fatty acids and per 100g food)

Sterols Cholesterol

Carbohydrate (All expressed as monosaccharide equivalents) Starch total sugars total carbohydrate glucose fructose sucrose maltose lactose galactose

Fibre As non-starch polysaccharide ie Englyst method and AOAC method

Inorganics Sodium potassium calcium magnesium phosphorus iron copper zinc chloride manganese iodine selenium

Water soluble vitamins

Thiamin riboflavin niacin tryptophan (to calculate niacin equivalent) vitamin B6 vitamin B12 folate pantothenic acid biotin vitamin C

Vitamin A Retinol carotenoids (alpha-carotene beta-carotene cryptoxanthins) Other carotenoids Lutein lycopene zeaxanthin

Vitamin D Vitamin D3 25-OH vitamin D

Vitamin E Alpha-tocopherol beta-tocopherol delta-tocopherol gamma-tocopherol alpha-tocotrienol gamma-tocotrienol

Note Each of the samples was analysed for a range of nutrients in the above list depending on existing compositional data available and the importance of fish and fish products as a dietary source of each nutrient

13

Nutrient analysis of fish and fish products

Annex C Analytical data

Macronutrients

Com

posi

te s

ampl

e nu

mbe

r

Sample description W

ater

g1

00g

Prot

ein

g10

0g

Tota

l fat

g1

00g

Ash

g1

00g

Car

bohy

drat

e g

100g

Ener

gy (k

cal)

100g

Ener

gy (k

J)1

00g

Engl

yst f

ibre

g1

00g

AO

AC

fibr

e g

100g

Star

ch g

100

g

Tota

l sug

ars

g10

0g

Glu

cose

g1

00g

Fruc

tose

g1

00g

Sucr

ose

g10

0g

Mal

tose

g1

00g

Lact

ose

g10

0g

Gal

acto

se g

100

g

Satu

rate

d fa

tty a

cids

g1

00g

Cis

-mon

ouns

atur

ated

fatty

acid

s g

100g

Cis

-n3

fatty

aci

ds g

100

g

Cis

-n6

fatty

aci

ds g

100

g

Cis

-pol

yuns

atur

ated

fatty

acid

s g

100g

Tran

s fa

tty a

cids

g1

00g

Cho

lest

erol

m

illig

ram

s10

0g

1 Cod raw flesh only 816 175 06 11 NA 75 320 NA NA NA NA NA NA NA NA NA NA 016 014 008 003 011 lt001 52

2 Cod baked flesh only 769 239 05 12 NA 100 425 NA NA NA NA NA NA NA NA NA NA 012 008 013 002 016 lt001 NA

3 Cod microwaved flesh only

772 235 04 12 NA 98 414 NA NA NA NA NA NA NA NA NA NA 008 008 009 002 011 lt001 NA

4 Haddock raw flesh only 817 178 04 10 NA 75 317 NA NA NA NA NA NA NA NA NA NA 009 008 009 001 010 lt001 49

5 Haddock grilled flesh only

759 239 03 13 NA 98 417 NA NA NA NA NA NA NA NA NA NA 006 005 010 001 011 lt001 NA

6 Haddock steamed flesh only

782 218 06 13 NA 93 393 NA NA NA NA NA NA NA NA NA NA 012 009 019 002 022 lt001 NA

7 Alaskan pollock raw flesh only

837 164 07 08 NA 72 305 NA NA NA NA NA NA NA NA NA NA 014 017 014 001 016 001 49

8 Sole raw flesh only 827 167 07 09 NA 73 310 NA NA NA NA NA NA NA NA NA NA 016 014 014 002 016 lt001 47

9 Sole grilled flesh only 768 215 06 11 NA 91 388 NA NA NA NA NA NA NA NA NA NA 016 008 013 002 016 lt001 NA

10 Plaice raw flesh only 804 164 12 10 NA 76 323 NA NA NA NA NA NA NA NA NA NA 022 025 022 003 025 001 66

11 Pangasius raw flesh only 837 149 16 12 NA 74 313 NA NA NA NA NA NA NA NA NA NA 049 044 002 015 017 lt001 36

14

Nutrient analysis of fish and fish products C

ompo

site

sam

ple

num

ber

Sample description W

ater

g1

00g

Prot

ein

g10

0g

Tota

l fat

g1

00g

Ash

g1

00g

Car

bohy

drat

e g

100g

Ener

gy (k

cal)

100g

Ener

gy (k

J)1

00g

Engl

yst f

ibre

g1

00g

AO

AC

fibr

e g

100g

Star

ch g

100

g

Tota

l sug

ars

g10

0g

Glu

cose

g1

00g

Fruc

tose

g1

00g

Sucr

ose

g10

0g

Mal

tose

g1

00g

Lact

ose

g10

0g

Gal

acto

se g

100

g

Satu

rate

d fa

tty a

cids

g1

00g

Cis

-mon

ouns

atur

ated

fatty

acid

s g

100g

Cis

-n3

fatty

aci

ds g

100

g

Cis

-n6

fatty

aci

ds g

100

g

Cis

-pol

yuns

atur

ated

fatty

acid

s g

100g

Tran

s fa

tty a

cids

g1

00g

Cho

lest

erol

m

illig

ram

s10

0g

12 Coley raw flesh only 819 180 11 12 NA 82 347 NA NA NA NA NA NA NA NA NA NA 020 026 025 002 027 lt001 47

13 Sea bass raw flesh only 694 200 98 11 NA 168 703 NA NA NA NA NA NA NA NA NA NA 216 340 171 120 291 002 71

14 Sea bass baked flesh only 690 232 68 12 NA 154 646 NA NA NA NA NA NA NA NA NA NA 147 229 123 085 209 001 NA

15

Prawns cold-water (Pandalus borealis) purchased cooked

840 154 09 20 NA 70 295 NA NA NA NA NA NA NA NA NA NA 015 019 020 002 022 lt001 143

16

Prawns king warm-water (Penaeus vannamei) raw

819 176 07 10 NA 77 325 NA NA NA NA NA NA NA NA NA NA 017 008 012 009 022 lt001 150

17

Prawns king warm-water (Penaeus vannamei) grilled from raw

738 235 09 13 NA 102 433 NA NA NA NA NA NA NA NA NA NA 020 010 014 011 025 lt001 NA

18

Prawns king warm-water (Penaeus vannamei) purchased cooked

824 162 04 19 NA 68 290 NA NA NA NA NA NA NA NA NA NA 010 005 007 005 013 lt001 162

19 Mussels purchased cooked

755 177 22 18 NA 104 438 NA NA NA NA NA NA NA NA NA NA 034 026 054 008 062 lt001 45

20 Crab brown meat purchased cooked

665 188 78 25 NA 145 608 NA NA NA NA NA NA NA NA NA NA 126 174 130 029 160 004 271

21 Crab white meat purchased cooked

776 205 03 16 NA 85 360 NA NA NA NA NA NA NA NA NA NA 004 007 007 002 008 lt001 66

22 Mackerel raw flesh only 619 180 179 12 NA 233 968 NA NA NA NA NA NA NA NA NA NA 385 668 405 041 446 002 60

15

Nutrient analysis of fish and fish products C

ompo

site

sam

ple

num

ber

Sample description W

ater

g1

00g

Prot

ein

g10

0g

Tota

l fat

g1

00g

Ash

g1

00g

Car

bohy

drat

e g

100g

Ener

gy (k

cal)

100g

Ener

gy (k

J)1

00g

Engl

yst f

ibre

g1

00g

AO

AC

fibr

e g

100g

Star

ch g

100

g

Tota

l sug

ars

g10

0g

Glu

cose

g1

00g

Fruc

tose

g1

00g

Sucr

ose

g10

0g

Mal

tose

g1

00g

Lact

ose

g10

0g

Gal

acto

se g

100

g

Satu

rate

d fa

tty a

cids

g1

00g

Cis

-mon

ouns

atur

ated

fatty

acid

s g

100g

Cis

-n3

fatty

aci

ds g

100

g

Cis

-n6

fatty

aci

ds g

100

g

Cis

-pol

yuns

atur

ated

fatty

acid

s g

100g

Tran

s fa

tty a

cids

g1

00g

Cho

lest

erol

m

illig

ram

s10

0g

23 Mackerel grilled flesh only 538 203 224 13 NA 283 1174 NA NA NA NA NA NA NA NA NA NA 510 830 483 053 536 002 NA

24 Trout rainbow raw flesh only 761 199 53 12 NA 127 534 NA NA NA NA NA NA NA NA NA NA 121 144 141 040 180 001 60

25 Trout rainbow baked flesh only 701 238 61 13 NA 150 630 NA NA NA NA NA NA NA NA NA NA 144 155 172 044 216 001 NA

26

Kippers (analysed without butter) grilled flesh only

586 217 176 33 NA 245 1020 NA NA NA NA NA NA NA NA NA NA 374 738 335 032 366 001 65

27 Kippers boil in the bag with butter cooked

636 186 132 29 NA 193 805 NA NA NA NA NA NA NA NA NA NA 296 579 219 023 242 002 71

28 Tuna raw flesh only 749 252 07 14 NA 107 454 NA NA NA NA NA NA NA NA NA NA 021 019 009 004 013 lt001 35

29 Tuna baked flesh only 682 323 08 12 NA 136 579 NA NA NA NA NA NA NA NA NA NA 029 024 011 005 016 lt001 NA

30 Sardines raw flesh only 744 198 61 14 NA 134 562 NA NA NA NA NA NA NA NA NA NA 183 180 132 024 156 001 51

31 Haddock smoked poached

760 218 05 19 NA 92 389 NA NA NA NA NA NA NA NA NA NA 009 007 019 002 021 lt001 65

32 Plaice coated in breadcrumbs baked

528 144 116 12 215 243 1018 05 15 202 13 02 lt01 lt01 11 lt01 lt01 123 562 076 319 395 002 39

33 Calamari coated in batter baked

421 85 175 34 259 288 1206 04 19 259 lt01 lt01 lt01 lt01 lt01 lt01 lt01 207 466 025 951 976 002 85

34 Fish fingers cod grilledbaked

545 143 92 14 220 223 936 NA NA 206 15 lt01 lt01 02 13 lt01 lt01 119 440 042 261 304 002 36

35 Fish fingers cod fried 545 NA 126 NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA

36 Fish fingers salmon grilledbaked

508 172 112 14 207 247 1038 NA NA 196 11 01 01 lt01 09 lt01 lt01 107 576 093 266 360 002 29

37 Cod coated in batter fried 492 NA 179 NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA

16

Nutrient analysis of fish and fish products C

ompo

site

sam

ple

num

ber

Sample description W

ater

g1

00g

Prot

ein

g10

0g

Tota

l fat

g1

00g

Ash

g1

00g

Car

bohy

drat

e g

100g

Ener

gy (k

cal)

100g

Ener

gy (k

J)1

00g

Engl

yst f

ibre

g1

00g

AO

AC

fibr

e g

100g

Star

ch g

100

g

Tota

l sug

ars

g10

0g

Glu

cose

g1

00g

Fruc

tose

g1

00g

Sucr

ose

g10

0g

Mal

tose

g1

00g

Lact

ose

g10

0g

Gal

acto

se g

100

g

Satu

rate

d fa

tty a

cids

g1

00g

Cis

-mon

ouns

atur

ated

fatty

acid

s g

100g

Cis

-n3

fatty

aci

ds g

100

g

Cis

-n6

fatty

aci

ds g

100

g

Cis

-pol

yuns

atur

ated

fatty

acid

s g

100g

Tran

s fa

tty a

cids

g1

00g

Cho

lest

erol

m

illig

ram

s10

0g

38

Fishcakes white fish coated in breadcrumbs baked

569 93 94 15 226 206 867 04 17 208 18 02 02 01 13 lt01 lt01 100 552 055 172 227 002 30

39

Fishcakes salmon coated in breadcrumbs baked

547 114 137 16 204 245 1027 NA NA 188 16 01 02 lt01 13 lt01 lt01 200 700 174 191 365 004 25

40 Scampi coated in breadcrumbs baked

507 116 105 23 243 232 975 03 15 235 08 lt01 lt01 lt01 08 lt01 lt01 085 624 074 197 272 001 64

41

Scampi coated in breadcrumbs fried

516 NA 130 NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA

42 Fish pie white fish retail baked

738 66 48 15 144 124 521 06 21 127 18 02 lt01 03 lt01 12 lt01 255 139 012 022 033 012 29

43 Mussels in white wine sauce cooked

820 97 32 23 37 81 342 lt01 lt05 29 08 lt01 lt01 lt01 lt01 08 lt01 126 071 026 062 089 004 25

44 Salmon smoked (cold-smoked) 645 228 101 41 05 184 769 NA NA NA 05 lt01 lt01 lt01 05 lt01 lt01 215 310 218 066 284 001 45

45 Salmon smoked (hot-smoked) 601 254 88 33 13 186 778 NA NA NA 13 lt01 lt01 08 04 lt01 lt01 194 263 228 064 292 001 NA

46 Mackerel smoked 509 211 241 29 NA 301 1250 NA NA NA NA NA NA NA NA NA NA 504 933 557 058 614 002 63

47 Seafood sticks 733 73 19 21 149 102 433 NA NA 101 48 lt01 lt01 48 lt01 lt01 lt01 029 072 019 052 017 lt001 16

48 Tuna canned in brine 743 249 10 15 NA 109 460 NA NA NA NA NA NA NA NA NA NA 030 017 032 008 040 lt001 47

49 Tuna canned in sunflower oil 671 254 64 18 NA 159 669 NA NA NA NA NA NA NA NA NA NA 078 164 018 343 362 lt001 NA

50 Salmon red canned 665 235 73 21 NA 160 670 NA NA NA NA NA NA NA NA NA NA 143 301 165 015 180 001 62

51 Salmon red canned skinless and boneless

685 232 67 19 NA 153 642 NA NA NA NA NA NA NA NA NA NA 128 275 150 015 165 001 61

17

Nutrient analysis of fish and fish products C

ompo

site

sam

ple

num

ber

Sample description W

ater

g1

00g

Prot

ein

g10

0g

Tota

l fat

g1

00g

Ash

g1

00g

Car

bohy

drat

e g

100g

Ener

gy (k

cal)

100g

Ener

gy (k

J)1

00g

Engl

yst f

ibre

g1

00g

AO

AC

fibr

e g

100g

Star

ch g

100

g

Tota

l sug

ars

g10

0g

Glu

cose

g1

00g

Fruc

tose

g1

00g

Sucr

ose

g10

0g

Mal

tose

g1

00g

Lact

ose

g10

0g

Gal

acto

se g

100

g

Satu

rate

d fa

tty a

cids

g1

00g

Cis

-mon

ouns

atur

ated

fatty

ac

ids

g10

0g

Cis

-n3

fatty

aci

ds g

100

g

Cis

-n6

fatty

aci

ds g

100

g

Cis

-pol

yuns

atur

ated

fatty

acid

s g

100g

Tran

s fa

tty a

cids

g1

00g

Cho

lest

erol

m

illig

ram

s10

0g

52 Salmon pink canned 714 236 48 21 NA 138 579 NA NA NA NA NA NA NA NA NA NA 092 171 134 011 145 001 61

53 Mackerel canned in brine 650 192 141 14 NA 204 848 NA NA NA NA NA NA NA NA NA NA 317 481 353 033 386 001 52

54

Sardines canned in tomato sauce whole contents

673 185 108 28 09 175 729 NA NA lt05 09 03 06 lt01 lt01 lt01 lt01 289 270 298 051 349 001 71

55 Sardines canned in brine 661 221 91 31 NA 170 712 NA NA NA NA NA NA NA NA NA NA 261 229 250 023 273 001 66

56 Langoustine boiled 807 197 08 15 NA 86 369 NA NA NA NA NA NA NA NA NA NA 015 015 017 004 021 lt001 133

18

Nutrient analysis of fish and fish products

Micronutrients

Com

posi

te s

ampl

e nu

mbe

r

Sample description Vi

tam

in A

mic

rogr

ams

100g

Vita

min

D m

icro

gram

s10

0g

Thia

min

mill

igra

ms

100g

Rib

ofla

vin

mill

igra

ms

100g

Nia

cin

mill

igra

ms

100g

Tryp

toph

an6

0m

illig

ram

s10

0g

Vita

min

C m

illig

ram

s10

0g

Vita

min

E m

illig

ram

s10

0g

Vita

min

B6

mill

igra

ms

100g

Vita

min

B12

mic

rogr

ams

100g

Fola

te m

icro

gram

s10

0g

Pant

othe

nic

acid

m

illig

ram

s10

0g

Bio

tin m

icro

gram

s10

0g

Sodi

um m

illig

ram

s10

0g

Pota

ssiu

m m

illig

ram

s10

0g

Cal

cium

mill

igra

ms

100g

Mag

nesi

umm

illig

ram

s10

0g

Phos

phor

usm

illig

ram

s10

0g

Iron

mill

igra

ms

100g

Cop

per m

illig

ram

s10

0g

Zinc

mill

igra

ms

100g

Chl

orid

e m

illig

ram

s10

0g

Iodi

ne m

icro

gram

s10

0g

Man

gane

se m

illig

ram

s10

0g

Sele

nium

mic

rogr

ams

100g

1 Cod raw flesh only 2 lt01 006 008 23 26 NA 066 014 145 7 025 13 91 322 12 25 169 010 002 034 165 196 001 23

2 Cod baked flesh only 2 lt01 010 009 20 40 NA 095 012 191 8 030 09 91 367 18 30 189 015 002 057 130 161 001 44

3 Cod microwaved flesh only

NA NA 008 010 18 37 NA 086 013 219 8 028 07 108 427 16 32 216 016 002 053 168 NA 001 44

4 Haddock raw flesh only 1 NA 013 015 49 31 NA 049 029 190 10 027 20 68 315 11 25 163 012 002 031 110 320 001 34

5 Haddock grilled flesh only

NA NA 009 014 40 43 NA 052 029 237 6 028 17 92 433 20 33 232 017 002 050 130 NA 001 48

6 Haddock steamed flesh only

NA NA 007 011 39 41 NA 057 024 214 9 029 16 84 376 14 28 199 016 003 042 120 NA 001 51

7 Alaskan pollock raw flesh only

NA NA 003 009 26 26 NA 060 004 232 5 022 13 68 216 12 30 120 018 003 039 100 56 001 27

8 Sole raw flesh only NA NA 015 008 43 25 NA 073 015 101 13 030 43 115 177 17 26 124 012 lt001 031 178 23 001 50

9 Sole grilled flesh only NA NA 012 010 37 39 NA 085 013 114 10 029 45 151 260 28 26 163 050 001 045 160 NA 001 83

10 Plaice raw flesh only NA NA 033 014 25 30 NA 057 023 130 12 077 355 147 226 17 21 157 010 001 045 180 31 lt001 35

11 Pangasius raw flesh only lt01 135 002 006 63 35 NA 023 012 105 10 066 379 204 293 10 29 166 009 002 032 190 3 001 18

12 Coley raw flesh only NA NA 023 017 26 37 NA 057 027 348 5 033 37 68 303 7 32 171 027 004 043 130 111 001 33

13 Sea bass raw flesh only 34 lt01 039 020 30 44 NA 048 037 301 5 073 25 72 370 14 30 202 027 004 062 90 8 002 29

19

Nutrient analysis of fish and fish products C

ompo

site

sam

ple

num

ber

Sample description Vi

tam

in A

mic

rogr

ams

100g

Vita

min

D m

icro

gram

s10

0g

Thia

min

mill

igra

ms

100g

Rib

ofla

vin

mill

igra

ms

100g

Nia

cin

mill

igra

ms

100g

Tryp

toph

an6

0m

illig

ram

s10

0g

Vita

min

C m

illig

ram

s10

0g

Vita

min

E m

illig

ram

s10

0g

Vita

min

B6

mill

igra

ms

100g

Vita

min

B12

mic

rogr

ams

100g

Fola

te m

icro

gram

s10

0g

Pant

othe

nic

acid

m

illig

ram

s10

0g

Bio

tin m

icro

gram

s10

0g

Sodi

um m

illig

ram

s10

0g

Pota

ssiu

m m

illig

ram

s10

0g

Cal

cium

mill

igra

ms

100g

Mag

nesi

um

mill

igra

ms

100g

Phos

phor

usm

illig

ram

s10

0g

Iron

mill

igra

ms

100g

Cop

per m

illig

ram

s10

0g

Zinc

mill

igra

ms

100g

Chl

orid

e m

illig

ram

s10

0g

Iodi

ne m

icro

gram

s10

0g

Man

gane

se m

illig

ram

s10

0g

Sele

nium

mic

rogr

ams

100g

14 Sea bass baked flesh only

NA NA 019 018 26 49 NA NA 014 291 4 063 25 80 390 31 35 231 027 004 075 100 NA 003 24

15

Prawns cold-water (Pandalus borealis) purchased cooked

lt01 lt01 lt001 005 lt01 36 NA 363 003 235 10 014 40 588 74 65 36 127 100 028 102 770 13 002 30

16

Prawns king warm-water (Penaeus vannamei) raw

lt01 lt01 lt001 005 01 36 NA 180 011 126 11 016 39 215 126 44 28 155 070 021 116 260 5 004 34

17

Prawns king warm-water (Penaeus vannamei) grilled from raw

NA NA NA NA NA NA NA NA NA NA NA NA NA 305 181 59 37 209 043 035 158 310 NA 005 41

18

Prawns king warm-water (Penaeus vannamei) purchased cooked

lt01 lt01 lt001 005 01 34 NA 164 005 140 10 020 43 643 65 49 21 125 027 023 104 740 12 003 30

19 Mussels purchased cooked

117 NA 002 026 10 46 NA 172 003 1056 25 032 110 401 116 40 50 258 325 017 339 700 247 018 66

20

Crab brown meat purchased cooked

6 lt01 006 150 10 64 lt01 733 022 2240 19 122 60 351 167 366 49 488 246 249 590 550 333 033 225

21

Crab white meat purchased cooked

lt01 lt01 003 025 05 45 lt01 212 010 340 6 199 114 322 240 86 34 147 053 095 723 480 103 004 87

22 Mackerel raw flesh only 54 800 017 030 113 44 NA 043 040 881 1 063 58 153 335 20 37 220 098 008 051 250 29 001 42

20

Nutrient analysis of fish and fish products C

ompo

site

sam

ple

num

ber

Sample description Vi

tam

in A

mic

rogr

ams

100g

Vita

min

D m

icro

gram

s10

0g

Thia

min

mill

igra

ms

100g

Rib

ofla

vin

mill

igra

ms

100g

Nia

cin

mill

igra

ms

100g

Tryp

toph

an6

0m

illig

ram

s10

0g

Vita

min

C m

illig

ram

s10

0g

Vita

min

E m

illig

ram

s10

0g

Vita

min

B6

mill

igra

ms

100g

Vita

min

B12

mic

rogr

ams

100g

Fola

te m

icro

gram

s10

0g

Pant

othe

nic

acid

m

illig

ram

s10

0g

Bio

tin m

icro

gram

s10

0g

Sodi

um m

illig

ram

s10

0g

Pota

ssiu

m m

illig

ram

s10

0g

Cal

cium

mill

igra

ms

100g

Mag

nesi

um

mill

igra

ms

100g

Phos

phor

usm

illig

ram

s10

0g

Iron

mill

igra

ms

100g

Cop

per m

illig

ram

s10

0g

Zinc

mill

igra

ms

100g

Chl

orid

e m

illig

ram

s10

0g

Iodi

ne m

icro

gram

s10

0g

Man

gane

se m

illig

ram

s10

0g

Sele

nium

mic

rogr

ams

100g

23 Mackerel grilled flesh only

61 850 014 037 111 44 NA 046 027 908 1 057 52 163 349 17 38 236 128 010 079 290 NA 001 60

24 Trout rainbow raw flesh only 25 789 016 012 73 42 NA 044 031 284 9 123 32 110 383 21 26 228 028 004 047 150 5 001 19

25 Trout rainbow baked flesh only

44 819 013 013 64 53 NA 089 019 311 11 111 38 93 434 19 29 254 040 005 056 160 NA 001 23

26

Kippers (analysed without butter) grilled flesh only

26 1009 lt001 027 51 45 NA 047 029 1112 3 081 61 947 384 39 47 270 151 011 107 1360 24 002 57

27 Kippers boil in the bag with butter cooked

30 1115 001 024 42 43 NA 023 022 948 3 057 55 860 254 47 38 208 111 012 147 1220 13 003 40

28 Tuna raw flesh only 76 320 013 007 219 61 NA 004 043 221 4 023 28 66 444 4 39 266 072 003 039 120 18 001 93

29 Tuna baked flesh only 78 310 012 007 174 75 NA 013 023 215 5 021 29 63 450 11 41 290 093 003 052 130 NA 001 92

30 Sardines raw flesh only 10 395 lt001 034 101 53 NA 031 031 831 7 069 97 136 387 50 32 257 155 013 071 200 79 003 51

31 Haddock smoked poached

2 200 011 014 63 51 NA 077 022 237 8 028 15 464 265 24 25 164 017 002 045 640 217 001 42

32

Plaice coated in breadcrumbs baked

NA NA 032 014 23 27 NA 332 009 164 9 043 350 275 178 61 22 126 077 005 063 390 16 019 30

33 Calamari coated in batter baked

64 NA 005 040 12 22 NA 075 003 172 3 068 25 1182 88 41 33 259 052 012 081 1280 3 019 17

34 Fish fingers cod grilledbaked

NA NA 017 008 12 34 NA 275 009 150 9 024 12 317 254 32 25 142 057 005 050 460 117 020 18

21

Nutrient analysis of fish and fish products C

ompo

site

sam

ple

num

ber

Sample description Vi

tam

in A

mic

rogr

ams

100g

Vita

min

D m

icro

gram

s10

0g

Thia

min

mill

igra

ms

100g

Rib

ofla

vin

mill

igra

ms

100g

Nia

cin

mill

igra

ms

100g

Tryp

toph

an6

0m

illig

ram

s10

0g

Vita

min

C m

illig

ram

s10

0g

Vita

min

E m

illig

ram

s10

0g

Vita

min

B6

mill

igra

ms

100g

Vita

min

B12

mic

rogr

ams

100g

Fola

te m

icro

gram

s10

0g

Pant

othe

nic

acid

m

illig

ram

s10

0g

Bio

tin m

icro

gram

s10

0g

Sodi

um m

illig

ram

s10

0g

Pota

ssiu

m m

illig

ram

s10

0g

Cal

cium

mill

igra

ms

100g

Mag

nesi

um

mill

igra

ms

100g

Phos

phor

usm

illig

ram

s10

0g

Iron

mill

igra

ms

100g

Cop

per m

illig

ram

s10

0g

Zinc

mill

igra

ms

100g

Chl

orid

e m

illig

ram

s10

0g

Iodi

ne m

icro

gram

s10

0g

Man

gane

se m

illig

ram

s10

0g

Sele

nium

mic

rogr

ams

100g

35 Fish fingers cod fried NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA

36 Fish fingers salmon grilledbaked

7 450 041 011 53 41 NA 282 022 227 15 058 25 288 300 14 30 194 075 007 058 420 7 032 24

37 Cod coated in batter fried NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA

38

Fishcakes white fish coated in breadcrumbs baked

NA NA 025 007 17 19 NA 198 009 144 6 031 22 356 233 51 19 102 076 006 042 520 58 017 13

39

Fishcakes salmon coated in breadcrumbs baked

2 571 038 010 47 28 NA 279 022 157 14 074 23 322 269 42 21 150 077 005 040 470 6 015 13

40

Scampi coated in breadcrumbs baked

NA NA 016 006 21 24 NA 318 006 152 14 029 21 561 234 105 34 260 191 018 081 620 101 027 26

41

Scampi coated in breadcrumbs fried

NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA

42 Fish pie white fish retail baked

84 282 011 013 08 16 NA 051 002 129 9 040 31 254 300 86 21 119 035 004 054 380 33 008 7

43 Mussels in white wine sauce cooked

11 lt01 005 018 08 18 NA 084 003 944 26 039 48 608 173 68 76 122 146 008 154 970 282 007 32

44 Salmon smoked (cold-smoked)

28 890 043 012 83 54 NA 203 073 315 15 122 52 1184 442 8 31 266 023 002 036 1480 9 001 19

45 Salmon smoked (hot-smoked)

NA 1100 041 016 95 65 NA 229 051 419 14 135 40 848 460 8 32 293 034 005 049 1200 NA 001 24

22

Nutrient analysis of fish and fish products C

ompo

site

sam

ple

num

ber

Sample description Vi

tam

in A

mic

rogr

ams

100g

Vita

min

D m

icro

gram

s10

0g

Thia

min

mill

igra

ms

100g

Rib

ofla

vin

mill

igra

ms

100g

Nia

cin

mill

igra

ms

100g

Tryp

toph

an6

0m

illig

ram

s10

0g

Vita

min

C m

illig

ram

s10

0g

Vita

min

E m

illig

ram

s10

0g

Vita

min

B6

mill

igra

ms

100g

Vita

min

B12

mic

rogr

ams

100g

Fola

te m

icro

gram

s10

0g

Pant

othe

nic

acid

m

illig

ram

s10

0g

Bio

tin m

icro

gram

s10

0g

Sodi

um m

illig

ram

s10

0g

Pota

ssiu

m m

illig

ram

s10

0g

Cal

cium

mill

igra

ms

100g

Mag

nesi

um

mill

igra

ms

100g

Phos

phor

usm

illig

ram

s10

0g

Iron

mill

igra

ms

100g

Cop

per m

illig

ram

s10

0g

Zinc

mill

igra

ms

100g

Chl

orid

e m

illig

ram

s10

0g

Iodi

ne m

icro

gram

s10

0g

Man

gane

se m

illig

ram

s10

0g

Sele

nium

mic

rogr

ams

100g

46 Mackerel smoked 36 820 015 037 69 46 NA 046 028 1018 4 061 40 746 319 33 38 237 113 007 092 1010 28 002 59

47 Seafood sticks NA NA 001 006 12 20 NA 047 003 094 12 030 33 714 21 50 8 61 019 001 028 940 21 002 19

48 Tuna canned in brine 26 110 lt001 011 103 62 NA 042 031 342 3 019 27 293 230 10 27 171 151 007 089 490 12 001 69

49 Tuna canned in sunflower oil NA NA NA NA NA NA NA 284 NA NA NA NA NA 368 267 11 35 204 119 005 080 610 NA 001 87

50 Salmon red canned 7 1090 003 021 76 61 NA 165 020 488 14 088 41 430 305 164 29 291 068 006 082 670 22 002 37

51

Salmon red canned skinless and boneless

10 1182 004 022 69 61 NA 147 023 450 12 082 49 379 304 6 27 214 060 007 052 580 24 001 38

52 Salmon pink canned 12 1359 002 021 74 60 NA 076 019 468 19 068 49 352 326 109 25 234 083 007 065 500 18 001 34

53 Mackerel canned in brine 11 740 004 022 55 59 NA 030 015 698 4 035 36 276 227 14 22 162 089 007 061 410 17 001 41

54

Sardines canned in tomato sauce whole contents

NA NA 003 022 55 52 NA 184 025 885 4 063 59 315 371 455 38 417 269 012 198 480 NA 018 39

55 Sardines canned in brine 10 327 001 022 55 42 NA 024 007 1081 4 064 47 368 287 679 42 545 273 013 223 560 26 018 41

56 Langoustine boiled NA NA 008 006 27 37 NA 355 010 245 5 024 34 216 214 125 53 197 168 032 137 280 139 012 49

Total vitamin A is calculated as retinol equivalents and is equal to retinol + (beta-carotene equivalents6) NA = Not Analysed

lt = Result was below the analytical limit of quantification (LOQ) or limit of detection (LOD) There is no distinction between lsquoltrsquo and lsquonot detectedrsquo Energy calculated assuming that mussels contain 35g carbohydrate as glycogen (existing data)4

23

Nutrient analysis of fish and fish products

Annex D Analytical methods used

Moisture A homogenised portion of the sample is mixed with sand and heated to 102degC The moisture loss is determined gravimetrically Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref BS 4401 pt31997 LOQ 01 g100g

Ash A homogenised portion of the sample is ashed in a muffle furnace at 550degC The ash is determined gravimetrically Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref BS 4401 pt111998 LOQ 01 g100g

Protein The sample is analysed using Leco instrumentation following the Dumas procedure The sample is combusted in an oxygen atmosphere the gaseous product is cleaned and nitrogen compounds converted to nitrogen which is measured by a thermal conductivity cell The crude protein is calculated by multiplying by the appropriate conversion factor Accredited to BSEN ISOIEC 170252005 UKAS 0680 LOQ 01 g100g

Fat The sample is acid hydrolysed with hydrochloric acid cooled filtered and dried The fat is extract from the residue with petroleum ether and the dried fat determined gravimetrically Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref BS 4401 pt41970 (Weibull Stoldt) LOQ 01 g100g

Fatty acids The lipid fractions of the sample are solvent extracted The isolated fat is transesterified with methanolic sodium methoxide to form fatty acid methyl esters (FAMES) The FAME profile is determined using capillary gas chromatography (GC) Quantification and identification of individual FAMEs in the test material is achieved with reference to calibration standards Accredited to BSEN ISOIEC 170252005 UKAS 0680 LOQ 001 mg100g

Sugars The sugars are extracted with water clarified and chromatographically separated on an amine column with an acetonitrilewater mobile phase The sugars are detected using an evaporative light scattering detector and quantified with reference to calibration standards Accredited to BSEN ISOIEC 170252005 UKAS 0680 LOQ 01 g100g

24

Nutrient analysis of fish and fish products

Starch The method consists of two separate determinations The sample is treated with warm diluted hydrochloric acid clarified and filtered the optical rotation of the resulting solution is determined In the second determination the sample is extracted with 40 ethanol and filtered The filtrate is acidified with hydrochloric acid clarified and filtered again the optical rotation of the resulting solution is determined at 20 plusmn2ordmC Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref The Feeding Stuffs (Sampling and Analysis) Regulations 1982 Method 30a LOQ 2 g100g

Oligosaccharides Malto-oligosaccharides (DP1-7) are determined individually by High Performance Anion Exchange Chromatography with Pulsed Amperometric Detection In-house method LOQ 01 g100g

Dietary Fibre AOAC The sample is weighed and de-fatted if necessary It is then gelatinised and treated with αshyamylase and further digested enzymatically with protease and amyloglucosidase to remove the starch and protein The dietary fibre is precipitated with IMS filtered washed dried and weighed Total dietary fibre is then determined gravimetrically and corrected for protein and ash Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref AOAC 9852945407 (2007) LOQ 05 g100g

Englyst (Non-starch polysaccharides) Englyst Fibrezym kit with colorimetric end point LOQ 02 g100g

Cholesterol Method Lipid in sample is saponified at high temperature with ethanolic KOH solution Unsaponifiable fraction containing cholesterol and other sterols is extracted with toluene Sterols are derivatized to trimethylsilyl (TMS) ethers and then quantified by GC LOQ 07 mg100 g Reproducibility 20 Reference Method ISO 6799 1992

Inorganics Sodium Potassium Calcium Magnesium Copper Iron Manganese Zinc Phosphorus Selenium Samples are digested in acid under oxidising conditions using sealed lsquobombsrsquo in automated microwave digestors to prevent losses of volatile metalsinorganics Metals (and some inorganics) are then determined by Inductively Coupled Plasma Optical Emission Spectrometry (ICP-OES) or by Inductively Coupled Plasma Mass Spectrometry (ICP-MS) These techniques allow the sensitive and accurate (true and precise) determination of metals in foods and allow matrix interferences to be overcome In house methods - UKAS accredited

25

Nutrient analysis of fish and fish products

Iodide Concentrations are determined by high resolution ICP-MS after extraction with tetra methyl ammonium hydroxide UKAS accredited

Chloride Concentrations are determined using a Corning Chloride Analyser after extraction with nitric acid In house method FFFB1-2104 - UKAS accredited

Vitamins ndash Water Soluble Thiamin Riboflavin amp Vitamin B6 Thiamin riboflavin and Vitamin B6 are determined by HPLC after appropriate and controlled acid and enzymatic hydrolysis The methods are based on published CEN Standards The selected method enables determination of total B6 as pyridoxine and is most appropriate to samples of this type where pyridoxine or its phosphate will form the major vitamin B6 component UKAS accredited

Niacin Total Folate Biotin Pantothenic acid Determined using microbiological assay (MBA) procedures with detection carried out using VitaFastreg MBA test kits UKAS accredited

Tryptophan Determined by HPLC using fluorescence detection after alkaline hydrolysis Tryptophan contributes to the available Niacin on the basis that Niacin = Tryptophan60

Vitamin B12 Vitamin B12 is extracted from food by autoclaving in acetate buffer in the presence of cyanide Vitamin B12 is determined by microbiological assay using LDelbrueckiiLactis UKAS accredited

The B-vitamin results are expressed as follows Thiamin thiamin chloride hydrochloride Riboflavin free riboflavin Niacin nicotinic acid Vitamin B6 pyridoxine hydrochloride Pantothenate pantothenic acid Biotin d-biotin B12 cyanocobalamin Total folate pteroyglutamic acid

Vitamin C Vitamin C is determined by HPLC using fluorescence detection

Oil Soluble Vitamins

26

Nutrient analysis of fish and fish products

Vitamins A D E and the carotenoids are determined using an in house procedure involving saponification of the sample solvent extraction and HPLC determination - UKAS accredited methods based on

bull Vitamin A ndash Retinol BS EN 12823-12000 Foodstuffs-Determination of Vitamin A by High Performance Liquid Chromatography-Part 1 Measurement of Retinol

bull Vitamin A ndash β-Carotene BS EN 12823-22000 Foodstuffs-Determination of Vitamin A by High Performance Liquid Chromatography-Part 2 Measurement of β-Carotene

bull Vitamin D BS EN 128212000 Foodstuffs-Determination of Vitamin D by High Performance Liquid Chromatography-Measurement of Cholecalciferol (D3) and Ergocalciferol (D2)

bull Vitamin E BS EN 128222000 Foodstuffs-Determination of Vitamin E by High Performance Liquid Chromatography-Measurement of α- β- γ- and δ-tocopherols

The total vitamin E figure takes into account the relative biological activities of the different isomers Vitamin E is given as mg100g of α - tocopherol equivalent The activities used for these calculations are as shown below

α - tocopherol 10 β - tocopherol 04 γ - tocopherol 01 δ - tocopherol 001

Total vitamin A is expressed as ug100g all-trans retinol equivalent (ATRE) and is calculated as follows

All-trans retinol + (07513-cis retinol) +( β-carotene6) +(other active carotenoids12)

UKAS accredited

Details of the quality control measures employed are given in the analytical report associated with this project available at wwwdhgovukpublications

27

Nutrient analysis of fish and fish products

References 1 Responsibility for nutrition policy in England transferred from the Food Standards Agency to the Department of Health (DH) on 1st October 2010 Management of the rolling programme of nutrient analysis has also transferred to DH2Food Standards Agency Management of the Food Standards Agency programme of nutrient analysis and associated work httpcollectionseuroparchiveorgtna20100907111047httpfoodgovuksciencedietarysurve ysanalyticalsurveysn10040 (accessed 28 December 2012) 3Food Standards Agency McCance amp Widdowsonrsquos The Composition of Foods integrated dataset httptnaeuroparchiveorg20110116113217httpwwwfoodgovuksciencedietarysurveysdi etsurveys (accessed 28 December 2012) 4 Holland B Brown J and Buss Fish and Fish products Third supplement to fifth edition of McCance and Widdowsons The Composition of Foods Royal Society of Chemistry 1993

28

Page 6: Nutrient analysis of fish and fish products- Summary report · Nutrient analysis of fish and fish products additional 6 composites (made up of between 3 and 6 sub-samples) were investigated

Nutrient analysis of fish and fish products

It is difficult to make robust comparisons between current data and existing data held for fish and fish products derived from analytical surveys undertaken in the 1980s due to confounding factors (such as developments in analytical methods) Where it is possible to compare data results are broadly similar to existing data Where there are differences in levels of some nutrients compared with previous data this may be due to confounding factors and are unlikely to be nutritionally significant in a varied diet

6

Nutrient analysis of fish and fish products

Background

The Department of Health undertakes a rolling programme of nutrient analysis surveys to ensure that reliable up-to-date information on the nutritional value of foods is available for use in conjunction with food consumption data collected in dietary surveys to monitor the nutritional content of the nationrsquos diet Therefore these nutrient surveys need to provide a single robust set of nutrient values that is indicative of the potentially broad choice available to the consumer when selecting any particular type of food As a result composite samples made up of a number of different brands of fish and fish products have been analysed for this survey rather than samples made up of single brands and a generic name is given to each composite

The aim of this particular survey was to provide up-to-date nutrient composition data for a range of fish and fish products to reflect the increasing range of commonly consumed fish and fish products and new species which are growing in popularity as well as changes in production methods since fish and fish products were last analysed

Methodology

A list of composite samples to be analysed was determined following consultation with Seafish UK and expert users of UK food composition data (including representatives of the food industry academia catering suppliers nutritionists and dietitians) using consumption and market share data and taking account of the growing market for certain types of fish (eg pangasius) Availability of existing analytical data and data from recent surveys in the Nordic countries was also considered to avoid duplication Market share information provided by Seafish UK was used where available and industry consulted to determine the sub-samples included within each composite To extend the scope of the survey the Shellfish Association of Great Britain funded the analysis of langoustine

Over 480 food samples were purchased from retail outlets in the Norwich area (including supermarkets independent retailers and catering suppliers) and prepared for analysis between November 2010 and February 2011 The food samples consisted of various species of oily and white fish shellfish canned fish and fish products (including fish fingers scampi and fish pie)

These food samples were combined into 56 composite samples for analysis Each composite was made up of between 4 and 15 sub-samples of equivalent weight This process allows a single robust set of nutrient values to be derived for each composite covering an appropriate cross-section of products available The results of these analyses are published here An

7

Nutrient analysis of fish and fish products

additional 6 composites (made up of between 3 and 6 sub-samples) were investigated for weight loss on cooking only and these results are published in the associated sampling report Sub-samples requiring preparationcooking were prepared in accordance with manufacturersrsquo instructions where available and normal domestic practices They were then combined into composite samples for analysis A full list of the composite food samples analysed is given in Annex A The full sampling report is available at wwwdhgovukpublications

Composites were analysed for proximates and individual fatty acids between March and June 2011 and analysed for inorganics and vitamins between March and July 2011 Each composite was analysed for a range of nutrients depending on the importance of the particular food as a dietary source for each nutrient and existing compositional data available A full list of nutrients is given in Annex B The methods used to conduct the analyses are included at Annex D

Values provided by analytical laboratories were compiled in Excel spreadsheets for data evaluation Where possible analytical values were compared to other sources of comparable data such as UK Food Composition tables other food composition tables and information from manufacturers and retailers Where applicable ingredients lists were also evaluated to check that the values reported corresponded to the ingredients included in the samples Where analytical values appeared incorrect or questionable data was checked against original laboratory reports and re-analysed if necessary

8

Nutrient analysis of fish and fish products

Results

Each of the composite samples was analysed for an extensive range of nutrients and therefore this project generated a large number of individual results A summary of results for energy protein carbohydrate fat and fatty acids fibre cholesterol vitamins and minerals is provided in Annex C The full set of results are provided in the analytical report associated with this project which is available at wwwdhgovukpublications

Interpretation

This survey has determined the nutrient composition of fish and fish products

The results from this survey provide us with robust up-to-date data which will be incorporated into the Department of Healthrsquos nutrient databanks which support our National Diet and Nutrition Survey and other national dietary surveys enabling the Government to monitor the nationrsquos diet The results of this survey will also be incorporated into future publications in the McCance and Widdowsonrsquos The Composition of Foods series

It is difficult to make robust comparisons between current data and existing data held for fish and fish products derived from analytical surveys undertaken in the 1980s due to confounding factors (such as developments in analytical methods) Where it is possible to compare data results are broadly similar to existing data Where there are differences in levels of some nutrients compared with previous data this may be due to confounding factors and are unlikely to be nutritionally significant in a varied diet

9

Nutrient analysis of fish and fish products

Further Information

The report of this survey (entitled Nutrient analysis of fish and fish products) is available at wwwdhgovukpublications

Other enquiries should be addressed to

Mrs Melanie Farron-Wilson Department of Health 6th Floor Wellington House 133-155 Waterloo Road London SE1 8UG Tel +44 (0) 20 7972 3369 E-mail melaniefarron-wilsondhgsigovuk

10

Nutrient analysis of fish and fish products

Annex A Details of composite samples analysed

Sample Food Group 1 Cod raw flesh only 2 Cod baked flesh only 3 Cod microwaved flesh only 4 Haddock raw flesh only 5 Haddock grilled flesh only 6 Haddock steamed flesh only 7 Alaskan pollock raw flesh only 8 Sole raw flesh only 9 Sole grilled flesh only 10 Plaice raw flesh only 11 Pangasius raw flesh only 12 Coley raw flesh only 13 Sea bass raw flesh only 14 Sea bass baked flesh only 15 Prawns cold-water (Pandalus borealis) purchased cooked 16 Prawns king warm-water (Penaeus vannamei) raw 17 Prawns king warm-water (Penaeus vannamei) grilled from raw 18 Prawns king warm-water (Penaeus vannamei) purchased cooked 19 Mussels purchased cooked 20 Crab brown meat purchased cooked 21 Crab white meat purchased cooked 22 Mackerel raw flesh only 23 Mackerel grilled flesh only 24 Trout rainbow raw flesh only 25 Trout rainbow baked flesh only 26 Kippers (analysed without butter) grilled flesh only 27 Kippers boil in the bag with butter cooked 28 Tuna raw flesh only 29 Tuna baked flesh only 30 Sardines raw flesh only 31 Haddock smoked poached 32 Plaice coated in breadcrumbs baked 33 Calamari coated in batter baked 34 Fish fingers cod grilledbaked 35 Fish fingers cod fried

11

Nutrient analysis of fish and fish products

36 Fish fingers salmon grilledbaked 37 Cod coated in batter fried 38 Fishcakes white fish coated in breadcrumbs baked 39 Fishcakes salmon coated in breadcrumbs baked 40 Scampi coated in breadcrumbs baked 41 Scampi coated in breadcrumbs fried 42 Fish pie white fish retail baked 43 Mussels in white wine sauce cooked 44 Salmon smoked (cold-smoked) 45 Salmon smoked (hot-smoked) 46 Mackerel smoked 47 Seafood sticks 48 Tuna canned in brine 49 Tuna canned in sunflower oil 50 Salmon red canned 51 Salmon red canned skinless and boneless 52 Salmon pink canned 53 Mackerel canned in brine 54 Sardines canned in tomato sauce whole contents 55 Sardines canned in brine 56 Langoustine boiled

Samples for measurement of weight loss on cooking 57 Herring 58 Hake 59 Sea bream 60 Tilapia 61 Halibut 62 Swordfish

12

Nutrient analysis of fish and fish products

Annex B List of nutrients analysed

Proximates

Water Protein (nitrogen and nitrogen factor) Fat Dry Ash content

Fatty acids Individual fatty acids (cis amp trans isomers positional isomers branched chain) (expressed as percentage total fatty acids and per 100g food)

Sterols Cholesterol

Carbohydrate (All expressed as monosaccharide equivalents) Starch total sugars total carbohydrate glucose fructose sucrose maltose lactose galactose

Fibre As non-starch polysaccharide ie Englyst method and AOAC method

Inorganics Sodium potassium calcium magnesium phosphorus iron copper zinc chloride manganese iodine selenium

Water soluble vitamins

Thiamin riboflavin niacin tryptophan (to calculate niacin equivalent) vitamin B6 vitamin B12 folate pantothenic acid biotin vitamin C

Vitamin A Retinol carotenoids (alpha-carotene beta-carotene cryptoxanthins) Other carotenoids Lutein lycopene zeaxanthin

Vitamin D Vitamin D3 25-OH vitamin D

Vitamin E Alpha-tocopherol beta-tocopherol delta-tocopherol gamma-tocopherol alpha-tocotrienol gamma-tocotrienol

Note Each of the samples was analysed for a range of nutrients in the above list depending on existing compositional data available and the importance of fish and fish products as a dietary source of each nutrient

13

Nutrient analysis of fish and fish products

Annex C Analytical data

Macronutrients

Com

posi

te s

ampl

e nu

mbe

r

Sample description W

ater

g1

00g

Prot

ein

g10

0g

Tota

l fat

g1

00g

Ash

g1

00g

Car

bohy

drat

e g

100g

Ener

gy (k

cal)

100g

Ener

gy (k

J)1

00g

Engl

yst f

ibre

g1

00g

AO

AC

fibr

e g

100g

Star

ch g

100

g

Tota

l sug

ars

g10

0g

Glu

cose

g1

00g

Fruc

tose

g1

00g

Sucr

ose

g10

0g

Mal

tose

g1

00g

Lact

ose

g10

0g

Gal

acto

se g

100

g

Satu

rate

d fa

tty a

cids

g1

00g

Cis

-mon

ouns

atur

ated

fatty

acid

s g

100g

Cis

-n3

fatty

aci

ds g

100

g

Cis

-n6

fatty

aci

ds g

100

g

Cis

-pol

yuns

atur

ated

fatty

acid

s g

100g

Tran

s fa

tty a

cids

g1

00g

Cho

lest

erol

m

illig

ram

s10

0g

1 Cod raw flesh only 816 175 06 11 NA 75 320 NA NA NA NA NA NA NA NA NA NA 016 014 008 003 011 lt001 52

2 Cod baked flesh only 769 239 05 12 NA 100 425 NA NA NA NA NA NA NA NA NA NA 012 008 013 002 016 lt001 NA

3 Cod microwaved flesh only

772 235 04 12 NA 98 414 NA NA NA NA NA NA NA NA NA NA 008 008 009 002 011 lt001 NA

4 Haddock raw flesh only 817 178 04 10 NA 75 317 NA NA NA NA NA NA NA NA NA NA 009 008 009 001 010 lt001 49

5 Haddock grilled flesh only

759 239 03 13 NA 98 417 NA NA NA NA NA NA NA NA NA NA 006 005 010 001 011 lt001 NA

6 Haddock steamed flesh only

782 218 06 13 NA 93 393 NA NA NA NA NA NA NA NA NA NA 012 009 019 002 022 lt001 NA

7 Alaskan pollock raw flesh only

837 164 07 08 NA 72 305 NA NA NA NA NA NA NA NA NA NA 014 017 014 001 016 001 49

8 Sole raw flesh only 827 167 07 09 NA 73 310 NA NA NA NA NA NA NA NA NA NA 016 014 014 002 016 lt001 47

9 Sole grilled flesh only 768 215 06 11 NA 91 388 NA NA NA NA NA NA NA NA NA NA 016 008 013 002 016 lt001 NA

10 Plaice raw flesh only 804 164 12 10 NA 76 323 NA NA NA NA NA NA NA NA NA NA 022 025 022 003 025 001 66

11 Pangasius raw flesh only 837 149 16 12 NA 74 313 NA NA NA NA NA NA NA NA NA NA 049 044 002 015 017 lt001 36

14

Nutrient analysis of fish and fish products C

ompo

site

sam

ple

num

ber

Sample description W

ater

g1

00g

Prot

ein

g10

0g

Tota

l fat

g1

00g

Ash

g1

00g

Car

bohy

drat

e g

100g

Ener

gy (k

cal)

100g

Ener

gy (k

J)1

00g

Engl

yst f

ibre

g1

00g

AO

AC

fibr

e g

100g

Star

ch g

100

g

Tota

l sug

ars

g10

0g

Glu

cose

g1

00g

Fruc

tose

g1

00g

Sucr

ose

g10

0g

Mal

tose

g1

00g

Lact

ose

g10

0g

Gal

acto

se g

100

g

Satu

rate

d fa

tty a

cids

g1

00g

Cis

-mon

ouns

atur

ated

fatty

acid

s g

100g

Cis

-n3

fatty

aci

ds g

100

g

Cis

-n6

fatty

aci

ds g

100

g

Cis

-pol

yuns

atur

ated

fatty

acid

s g

100g

Tran

s fa

tty a

cids

g1

00g

Cho

lest

erol

m

illig

ram

s10

0g

12 Coley raw flesh only 819 180 11 12 NA 82 347 NA NA NA NA NA NA NA NA NA NA 020 026 025 002 027 lt001 47

13 Sea bass raw flesh only 694 200 98 11 NA 168 703 NA NA NA NA NA NA NA NA NA NA 216 340 171 120 291 002 71

14 Sea bass baked flesh only 690 232 68 12 NA 154 646 NA NA NA NA NA NA NA NA NA NA 147 229 123 085 209 001 NA

15

Prawns cold-water (Pandalus borealis) purchased cooked

840 154 09 20 NA 70 295 NA NA NA NA NA NA NA NA NA NA 015 019 020 002 022 lt001 143

16

Prawns king warm-water (Penaeus vannamei) raw

819 176 07 10 NA 77 325 NA NA NA NA NA NA NA NA NA NA 017 008 012 009 022 lt001 150

17

Prawns king warm-water (Penaeus vannamei) grilled from raw

738 235 09 13 NA 102 433 NA NA NA NA NA NA NA NA NA NA 020 010 014 011 025 lt001 NA

18

Prawns king warm-water (Penaeus vannamei) purchased cooked

824 162 04 19 NA 68 290 NA NA NA NA NA NA NA NA NA NA 010 005 007 005 013 lt001 162

19 Mussels purchased cooked

755 177 22 18 NA 104 438 NA NA NA NA NA NA NA NA NA NA 034 026 054 008 062 lt001 45

20 Crab brown meat purchased cooked

665 188 78 25 NA 145 608 NA NA NA NA NA NA NA NA NA NA 126 174 130 029 160 004 271

21 Crab white meat purchased cooked

776 205 03 16 NA 85 360 NA NA NA NA NA NA NA NA NA NA 004 007 007 002 008 lt001 66

22 Mackerel raw flesh only 619 180 179 12 NA 233 968 NA NA NA NA NA NA NA NA NA NA 385 668 405 041 446 002 60

15

Nutrient analysis of fish and fish products C

ompo

site

sam

ple

num

ber

Sample description W

ater

g1

00g

Prot

ein

g10

0g

Tota

l fat

g1

00g

Ash

g1

00g

Car

bohy

drat

e g

100g

Ener

gy (k

cal)

100g

Ener

gy (k

J)1

00g

Engl

yst f

ibre

g1

00g

AO

AC

fibr

e g

100g

Star

ch g

100

g

Tota

l sug

ars

g10

0g

Glu

cose

g1

00g

Fruc

tose

g1

00g

Sucr

ose

g10

0g

Mal

tose

g1

00g

Lact

ose

g10

0g

Gal

acto

se g

100

g

Satu

rate

d fa

tty a

cids

g1

00g

Cis

-mon

ouns

atur

ated

fatty

acid

s g

100g

Cis

-n3

fatty

aci

ds g

100

g

Cis

-n6

fatty

aci

ds g

100

g

Cis

-pol

yuns

atur

ated

fatty

acid

s g

100g

Tran

s fa

tty a

cids

g1

00g

Cho

lest

erol

m

illig

ram

s10

0g

23 Mackerel grilled flesh only 538 203 224 13 NA 283 1174 NA NA NA NA NA NA NA NA NA NA 510 830 483 053 536 002 NA

24 Trout rainbow raw flesh only 761 199 53 12 NA 127 534 NA NA NA NA NA NA NA NA NA NA 121 144 141 040 180 001 60

25 Trout rainbow baked flesh only 701 238 61 13 NA 150 630 NA NA NA NA NA NA NA NA NA NA 144 155 172 044 216 001 NA

26

Kippers (analysed without butter) grilled flesh only

586 217 176 33 NA 245 1020 NA NA NA NA NA NA NA NA NA NA 374 738 335 032 366 001 65

27 Kippers boil in the bag with butter cooked

636 186 132 29 NA 193 805 NA NA NA NA NA NA NA NA NA NA 296 579 219 023 242 002 71

28 Tuna raw flesh only 749 252 07 14 NA 107 454 NA NA NA NA NA NA NA NA NA NA 021 019 009 004 013 lt001 35

29 Tuna baked flesh only 682 323 08 12 NA 136 579 NA NA NA NA NA NA NA NA NA NA 029 024 011 005 016 lt001 NA

30 Sardines raw flesh only 744 198 61 14 NA 134 562 NA NA NA NA NA NA NA NA NA NA 183 180 132 024 156 001 51

31 Haddock smoked poached

760 218 05 19 NA 92 389 NA NA NA NA NA NA NA NA NA NA 009 007 019 002 021 lt001 65

32 Plaice coated in breadcrumbs baked

528 144 116 12 215 243 1018 05 15 202 13 02 lt01 lt01 11 lt01 lt01 123 562 076 319 395 002 39

33 Calamari coated in batter baked

421 85 175 34 259 288 1206 04 19 259 lt01 lt01 lt01 lt01 lt01 lt01 lt01 207 466 025 951 976 002 85

34 Fish fingers cod grilledbaked

545 143 92 14 220 223 936 NA NA 206 15 lt01 lt01 02 13 lt01 lt01 119 440 042 261 304 002 36

35 Fish fingers cod fried 545 NA 126 NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA

36 Fish fingers salmon grilledbaked

508 172 112 14 207 247 1038 NA NA 196 11 01 01 lt01 09 lt01 lt01 107 576 093 266 360 002 29

37 Cod coated in batter fried 492 NA 179 NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA

16

Nutrient analysis of fish and fish products C

ompo

site

sam

ple

num

ber

Sample description W

ater

g1

00g

Prot

ein

g10

0g

Tota

l fat

g1

00g

Ash

g1

00g

Car

bohy

drat

e g

100g

Ener

gy (k

cal)

100g

Ener

gy (k

J)1

00g

Engl

yst f

ibre

g1

00g

AO

AC

fibr

e g

100g

Star

ch g

100

g

Tota

l sug

ars

g10

0g

Glu

cose

g1

00g

Fruc

tose

g1

00g

Sucr

ose

g10

0g

Mal

tose

g1

00g

Lact

ose

g10

0g

Gal

acto

se g

100

g

Satu

rate

d fa

tty a

cids

g1

00g

Cis

-mon

ouns

atur

ated

fatty

acid

s g

100g

Cis

-n3

fatty

aci

ds g

100

g

Cis

-n6

fatty

aci

ds g

100

g

Cis

-pol

yuns

atur

ated

fatty

acid

s g

100g

Tran

s fa

tty a

cids

g1

00g

Cho

lest

erol

m

illig

ram

s10

0g

38

Fishcakes white fish coated in breadcrumbs baked

569 93 94 15 226 206 867 04 17 208 18 02 02 01 13 lt01 lt01 100 552 055 172 227 002 30

39

Fishcakes salmon coated in breadcrumbs baked

547 114 137 16 204 245 1027 NA NA 188 16 01 02 lt01 13 lt01 lt01 200 700 174 191 365 004 25

40 Scampi coated in breadcrumbs baked

507 116 105 23 243 232 975 03 15 235 08 lt01 lt01 lt01 08 lt01 lt01 085 624 074 197 272 001 64

41

Scampi coated in breadcrumbs fried

516 NA 130 NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA

42 Fish pie white fish retail baked

738 66 48 15 144 124 521 06 21 127 18 02 lt01 03 lt01 12 lt01 255 139 012 022 033 012 29

43 Mussels in white wine sauce cooked

820 97 32 23 37 81 342 lt01 lt05 29 08 lt01 lt01 lt01 lt01 08 lt01 126 071 026 062 089 004 25

44 Salmon smoked (cold-smoked) 645 228 101 41 05 184 769 NA NA NA 05 lt01 lt01 lt01 05 lt01 lt01 215 310 218 066 284 001 45

45 Salmon smoked (hot-smoked) 601 254 88 33 13 186 778 NA NA NA 13 lt01 lt01 08 04 lt01 lt01 194 263 228 064 292 001 NA

46 Mackerel smoked 509 211 241 29 NA 301 1250 NA NA NA NA NA NA NA NA NA NA 504 933 557 058 614 002 63

47 Seafood sticks 733 73 19 21 149 102 433 NA NA 101 48 lt01 lt01 48 lt01 lt01 lt01 029 072 019 052 017 lt001 16

48 Tuna canned in brine 743 249 10 15 NA 109 460 NA NA NA NA NA NA NA NA NA NA 030 017 032 008 040 lt001 47

49 Tuna canned in sunflower oil 671 254 64 18 NA 159 669 NA NA NA NA NA NA NA NA NA NA 078 164 018 343 362 lt001 NA

50 Salmon red canned 665 235 73 21 NA 160 670 NA NA NA NA NA NA NA NA NA NA 143 301 165 015 180 001 62

51 Salmon red canned skinless and boneless

685 232 67 19 NA 153 642 NA NA NA NA NA NA NA NA NA NA 128 275 150 015 165 001 61

17

Nutrient analysis of fish and fish products C

ompo

site

sam

ple

num

ber

Sample description W

ater

g1

00g

Prot

ein

g10

0g

Tota

l fat

g1

00g

Ash

g1

00g

Car

bohy

drat

e g

100g

Ener

gy (k

cal)

100g

Ener

gy (k

J)1

00g

Engl

yst f

ibre

g1

00g

AO

AC

fibr

e g

100g

Star

ch g

100

g

Tota

l sug

ars

g10

0g

Glu

cose

g1

00g

Fruc

tose

g1

00g

Sucr

ose

g10

0g

Mal

tose

g1

00g

Lact

ose

g10

0g

Gal

acto

se g

100

g

Satu

rate

d fa

tty a

cids

g1

00g

Cis

-mon

ouns

atur

ated

fatty

ac

ids

g10

0g

Cis

-n3

fatty

aci

ds g

100

g

Cis

-n6

fatty

aci

ds g

100

g

Cis

-pol

yuns

atur

ated

fatty

acid

s g

100g

Tran

s fa

tty a

cids

g1

00g

Cho

lest

erol

m

illig

ram

s10

0g

52 Salmon pink canned 714 236 48 21 NA 138 579 NA NA NA NA NA NA NA NA NA NA 092 171 134 011 145 001 61

53 Mackerel canned in brine 650 192 141 14 NA 204 848 NA NA NA NA NA NA NA NA NA NA 317 481 353 033 386 001 52

54

Sardines canned in tomato sauce whole contents

673 185 108 28 09 175 729 NA NA lt05 09 03 06 lt01 lt01 lt01 lt01 289 270 298 051 349 001 71

55 Sardines canned in brine 661 221 91 31 NA 170 712 NA NA NA NA NA NA NA NA NA NA 261 229 250 023 273 001 66

56 Langoustine boiled 807 197 08 15 NA 86 369 NA NA NA NA NA NA NA NA NA NA 015 015 017 004 021 lt001 133

18

Nutrient analysis of fish and fish products

Micronutrients

Com

posi

te s

ampl

e nu

mbe

r

Sample description Vi

tam

in A

mic

rogr

ams

100g

Vita

min

D m

icro

gram

s10

0g

Thia

min

mill

igra

ms

100g

Rib

ofla

vin

mill

igra

ms

100g

Nia

cin

mill

igra

ms

100g

Tryp

toph

an6

0m

illig

ram

s10

0g

Vita

min

C m

illig

ram

s10

0g

Vita

min

E m

illig

ram

s10

0g

Vita

min

B6

mill

igra

ms

100g

Vita

min

B12

mic

rogr

ams

100g

Fola

te m

icro

gram

s10

0g

Pant

othe

nic

acid

m

illig

ram

s10

0g

Bio

tin m

icro

gram

s10

0g

Sodi

um m

illig

ram

s10

0g

Pota

ssiu

m m

illig

ram

s10

0g

Cal

cium

mill

igra

ms

100g

Mag

nesi

umm

illig

ram

s10

0g

Phos

phor

usm

illig

ram

s10

0g

Iron

mill

igra

ms

100g

Cop

per m

illig

ram

s10

0g

Zinc

mill

igra

ms

100g

Chl

orid

e m

illig

ram

s10

0g

Iodi

ne m

icro

gram

s10

0g

Man

gane

se m

illig

ram

s10

0g

Sele

nium

mic

rogr

ams

100g

1 Cod raw flesh only 2 lt01 006 008 23 26 NA 066 014 145 7 025 13 91 322 12 25 169 010 002 034 165 196 001 23

2 Cod baked flesh only 2 lt01 010 009 20 40 NA 095 012 191 8 030 09 91 367 18 30 189 015 002 057 130 161 001 44

3 Cod microwaved flesh only

NA NA 008 010 18 37 NA 086 013 219 8 028 07 108 427 16 32 216 016 002 053 168 NA 001 44

4 Haddock raw flesh only 1 NA 013 015 49 31 NA 049 029 190 10 027 20 68 315 11 25 163 012 002 031 110 320 001 34

5 Haddock grilled flesh only

NA NA 009 014 40 43 NA 052 029 237 6 028 17 92 433 20 33 232 017 002 050 130 NA 001 48

6 Haddock steamed flesh only

NA NA 007 011 39 41 NA 057 024 214 9 029 16 84 376 14 28 199 016 003 042 120 NA 001 51

7 Alaskan pollock raw flesh only

NA NA 003 009 26 26 NA 060 004 232 5 022 13 68 216 12 30 120 018 003 039 100 56 001 27

8 Sole raw flesh only NA NA 015 008 43 25 NA 073 015 101 13 030 43 115 177 17 26 124 012 lt001 031 178 23 001 50

9 Sole grilled flesh only NA NA 012 010 37 39 NA 085 013 114 10 029 45 151 260 28 26 163 050 001 045 160 NA 001 83

10 Plaice raw flesh only NA NA 033 014 25 30 NA 057 023 130 12 077 355 147 226 17 21 157 010 001 045 180 31 lt001 35

11 Pangasius raw flesh only lt01 135 002 006 63 35 NA 023 012 105 10 066 379 204 293 10 29 166 009 002 032 190 3 001 18

12 Coley raw flesh only NA NA 023 017 26 37 NA 057 027 348 5 033 37 68 303 7 32 171 027 004 043 130 111 001 33

13 Sea bass raw flesh only 34 lt01 039 020 30 44 NA 048 037 301 5 073 25 72 370 14 30 202 027 004 062 90 8 002 29

19

Nutrient analysis of fish and fish products C

ompo

site

sam

ple

num

ber

Sample description Vi

tam

in A

mic

rogr

ams

100g

Vita

min

D m

icro

gram

s10

0g

Thia

min

mill

igra

ms

100g

Rib

ofla

vin

mill

igra

ms

100g

Nia

cin

mill

igra

ms

100g

Tryp

toph

an6

0m

illig

ram

s10

0g

Vita

min

C m

illig

ram

s10

0g

Vita

min

E m

illig

ram

s10

0g

Vita

min

B6

mill

igra

ms

100g

Vita

min

B12

mic

rogr

ams

100g

Fola

te m

icro

gram

s10

0g

Pant

othe

nic

acid

m

illig

ram

s10

0g

Bio

tin m

icro

gram

s10

0g

Sodi

um m

illig

ram

s10

0g

Pota

ssiu

m m

illig

ram

s10

0g

Cal

cium

mill

igra

ms

100g

Mag

nesi

um

mill

igra

ms

100g

Phos

phor

usm

illig

ram

s10

0g

Iron

mill

igra

ms

100g

Cop

per m

illig

ram

s10

0g

Zinc

mill

igra

ms

100g

Chl

orid

e m

illig

ram

s10

0g

Iodi

ne m

icro

gram

s10

0g

Man

gane

se m

illig

ram

s10

0g

Sele

nium

mic

rogr

ams

100g

14 Sea bass baked flesh only

NA NA 019 018 26 49 NA NA 014 291 4 063 25 80 390 31 35 231 027 004 075 100 NA 003 24

15

Prawns cold-water (Pandalus borealis) purchased cooked

lt01 lt01 lt001 005 lt01 36 NA 363 003 235 10 014 40 588 74 65 36 127 100 028 102 770 13 002 30

16

Prawns king warm-water (Penaeus vannamei) raw

lt01 lt01 lt001 005 01 36 NA 180 011 126 11 016 39 215 126 44 28 155 070 021 116 260 5 004 34

17

Prawns king warm-water (Penaeus vannamei) grilled from raw

NA NA NA NA NA NA NA NA NA NA NA NA NA 305 181 59 37 209 043 035 158 310 NA 005 41

18

Prawns king warm-water (Penaeus vannamei) purchased cooked

lt01 lt01 lt001 005 01 34 NA 164 005 140 10 020 43 643 65 49 21 125 027 023 104 740 12 003 30

19 Mussels purchased cooked

117 NA 002 026 10 46 NA 172 003 1056 25 032 110 401 116 40 50 258 325 017 339 700 247 018 66

20

Crab brown meat purchased cooked

6 lt01 006 150 10 64 lt01 733 022 2240 19 122 60 351 167 366 49 488 246 249 590 550 333 033 225

21

Crab white meat purchased cooked

lt01 lt01 003 025 05 45 lt01 212 010 340 6 199 114 322 240 86 34 147 053 095 723 480 103 004 87

22 Mackerel raw flesh only 54 800 017 030 113 44 NA 043 040 881 1 063 58 153 335 20 37 220 098 008 051 250 29 001 42

20

Nutrient analysis of fish and fish products C

ompo

site

sam

ple

num

ber

Sample description Vi

tam

in A

mic

rogr

ams

100g

Vita

min

D m

icro

gram

s10

0g

Thia

min

mill

igra

ms

100g

Rib

ofla

vin

mill

igra

ms

100g

Nia

cin

mill

igra

ms

100g

Tryp

toph

an6

0m

illig

ram

s10

0g

Vita

min

C m

illig

ram

s10

0g

Vita

min

E m

illig

ram

s10

0g

Vita

min

B6

mill

igra

ms

100g

Vita

min

B12

mic

rogr

ams

100g

Fola

te m

icro

gram

s10

0g

Pant

othe

nic

acid

m

illig

ram

s10

0g

Bio

tin m

icro

gram

s10

0g

Sodi

um m

illig

ram

s10

0g

Pota

ssiu

m m

illig

ram

s10

0g

Cal

cium

mill

igra

ms

100g

Mag

nesi

um

mill

igra

ms

100g

Phos

phor

usm

illig

ram

s10

0g

Iron

mill

igra

ms

100g

Cop

per m

illig

ram

s10

0g

Zinc

mill

igra

ms

100g

Chl

orid

e m

illig

ram

s10

0g

Iodi

ne m

icro

gram

s10

0g

Man

gane

se m

illig

ram

s10

0g

Sele

nium

mic

rogr

ams

100g

23 Mackerel grilled flesh only

61 850 014 037 111 44 NA 046 027 908 1 057 52 163 349 17 38 236 128 010 079 290 NA 001 60

24 Trout rainbow raw flesh only 25 789 016 012 73 42 NA 044 031 284 9 123 32 110 383 21 26 228 028 004 047 150 5 001 19

25 Trout rainbow baked flesh only

44 819 013 013 64 53 NA 089 019 311 11 111 38 93 434 19 29 254 040 005 056 160 NA 001 23

26

Kippers (analysed without butter) grilled flesh only

26 1009 lt001 027 51 45 NA 047 029 1112 3 081 61 947 384 39 47 270 151 011 107 1360 24 002 57

27 Kippers boil in the bag with butter cooked

30 1115 001 024 42 43 NA 023 022 948 3 057 55 860 254 47 38 208 111 012 147 1220 13 003 40

28 Tuna raw flesh only 76 320 013 007 219 61 NA 004 043 221 4 023 28 66 444 4 39 266 072 003 039 120 18 001 93

29 Tuna baked flesh only 78 310 012 007 174 75 NA 013 023 215 5 021 29 63 450 11 41 290 093 003 052 130 NA 001 92

30 Sardines raw flesh only 10 395 lt001 034 101 53 NA 031 031 831 7 069 97 136 387 50 32 257 155 013 071 200 79 003 51

31 Haddock smoked poached

2 200 011 014 63 51 NA 077 022 237 8 028 15 464 265 24 25 164 017 002 045 640 217 001 42

32

Plaice coated in breadcrumbs baked

NA NA 032 014 23 27 NA 332 009 164 9 043 350 275 178 61 22 126 077 005 063 390 16 019 30

33 Calamari coated in batter baked

64 NA 005 040 12 22 NA 075 003 172 3 068 25 1182 88 41 33 259 052 012 081 1280 3 019 17

34 Fish fingers cod grilledbaked

NA NA 017 008 12 34 NA 275 009 150 9 024 12 317 254 32 25 142 057 005 050 460 117 020 18

21

Nutrient analysis of fish and fish products C

ompo

site

sam

ple

num

ber

Sample description Vi

tam

in A

mic

rogr

ams

100g

Vita

min

D m

icro

gram

s10

0g

Thia

min

mill

igra

ms

100g

Rib

ofla

vin

mill

igra

ms

100g

Nia

cin

mill

igra

ms

100g

Tryp

toph

an6

0m

illig

ram

s10

0g

Vita

min

C m

illig

ram

s10

0g

Vita

min

E m

illig

ram

s10

0g

Vita

min

B6

mill

igra

ms

100g

Vita

min

B12

mic

rogr

ams

100g

Fola

te m

icro

gram

s10

0g

Pant

othe

nic

acid

m

illig

ram

s10

0g

Bio

tin m

icro

gram

s10

0g

Sodi

um m

illig

ram

s10

0g

Pota

ssiu

m m

illig

ram

s10

0g

Cal

cium

mill

igra

ms

100g

Mag

nesi

um

mill

igra

ms

100g

Phos

phor

usm

illig

ram

s10

0g

Iron

mill

igra

ms

100g

Cop

per m

illig

ram

s10

0g

Zinc

mill

igra

ms

100g

Chl

orid

e m

illig

ram

s10

0g

Iodi

ne m

icro

gram

s10

0g

Man

gane

se m

illig

ram

s10

0g

Sele

nium

mic

rogr

ams

100g

35 Fish fingers cod fried NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA

36 Fish fingers salmon grilledbaked

7 450 041 011 53 41 NA 282 022 227 15 058 25 288 300 14 30 194 075 007 058 420 7 032 24

37 Cod coated in batter fried NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA

38

Fishcakes white fish coated in breadcrumbs baked

NA NA 025 007 17 19 NA 198 009 144 6 031 22 356 233 51 19 102 076 006 042 520 58 017 13

39

Fishcakes salmon coated in breadcrumbs baked

2 571 038 010 47 28 NA 279 022 157 14 074 23 322 269 42 21 150 077 005 040 470 6 015 13

40

Scampi coated in breadcrumbs baked

NA NA 016 006 21 24 NA 318 006 152 14 029 21 561 234 105 34 260 191 018 081 620 101 027 26

41

Scampi coated in breadcrumbs fried

NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA

42 Fish pie white fish retail baked

84 282 011 013 08 16 NA 051 002 129 9 040 31 254 300 86 21 119 035 004 054 380 33 008 7

43 Mussels in white wine sauce cooked

11 lt01 005 018 08 18 NA 084 003 944 26 039 48 608 173 68 76 122 146 008 154 970 282 007 32

44 Salmon smoked (cold-smoked)

28 890 043 012 83 54 NA 203 073 315 15 122 52 1184 442 8 31 266 023 002 036 1480 9 001 19

45 Salmon smoked (hot-smoked)

NA 1100 041 016 95 65 NA 229 051 419 14 135 40 848 460 8 32 293 034 005 049 1200 NA 001 24

22

Nutrient analysis of fish and fish products C

ompo

site

sam

ple

num

ber

Sample description Vi

tam

in A

mic

rogr

ams

100g

Vita

min

D m

icro

gram

s10

0g

Thia

min

mill

igra

ms

100g

Rib

ofla

vin

mill

igra

ms

100g

Nia

cin

mill

igra

ms

100g

Tryp

toph

an6

0m

illig

ram

s10

0g

Vita

min

C m

illig

ram

s10

0g

Vita

min

E m

illig

ram

s10

0g

Vita

min

B6

mill

igra

ms

100g

Vita

min

B12

mic

rogr

ams

100g

Fola

te m

icro

gram

s10

0g

Pant

othe

nic

acid

m

illig

ram

s10

0g

Bio

tin m

icro

gram

s10

0g

Sodi

um m

illig

ram

s10

0g

Pota

ssiu

m m

illig

ram

s10

0g

Cal

cium

mill

igra

ms

100g

Mag

nesi

um

mill

igra

ms

100g

Phos

phor

usm

illig

ram

s10

0g

Iron

mill

igra

ms

100g

Cop

per m

illig

ram

s10

0g

Zinc

mill

igra

ms

100g

Chl

orid

e m

illig

ram

s10

0g

Iodi

ne m

icro

gram

s10

0g

Man

gane

se m

illig

ram

s10

0g

Sele

nium

mic

rogr

ams

100g

46 Mackerel smoked 36 820 015 037 69 46 NA 046 028 1018 4 061 40 746 319 33 38 237 113 007 092 1010 28 002 59

47 Seafood sticks NA NA 001 006 12 20 NA 047 003 094 12 030 33 714 21 50 8 61 019 001 028 940 21 002 19

48 Tuna canned in brine 26 110 lt001 011 103 62 NA 042 031 342 3 019 27 293 230 10 27 171 151 007 089 490 12 001 69

49 Tuna canned in sunflower oil NA NA NA NA NA NA NA 284 NA NA NA NA NA 368 267 11 35 204 119 005 080 610 NA 001 87

50 Salmon red canned 7 1090 003 021 76 61 NA 165 020 488 14 088 41 430 305 164 29 291 068 006 082 670 22 002 37

51

Salmon red canned skinless and boneless

10 1182 004 022 69 61 NA 147 023 450 12 082 49 379 304 6 27 214 060 007 052 580 24 001 38

52 Salmon pink canned 12 1359 002 021 74 60 NA 076 019 468 19 068 49 352 326 109 25 234 083 007 065 500 18 001 34

53 Mackerel canned in brine 11 740 004 022 55 59 NA 030 015 698 4 035 36 276 227 14 22 162 089 007 061 410 17 001 41

54

Sardines canned in tomato sauce whole contents

NA NA 003 022 55 52 NA 184 025 885 4 063 59 315 371 455 38 417 269 012 198 480 NA 018 39

55 Sardines canned in brine 10 327 001 022 55 42 NA 024 007 1081 4 064 47 368 287 679 42 545 273 013 223 560 26 018 41

56 Langoustine boiled NA NA 008 006 27 37 NA 355 010 245 5 024 34 216 214 125 53 197 168 032 137 280 139 012 49

Total vitamin A is calculated as retinol equivalents and is equal to retinol + (beta-carotene equivalents6) NA = Not Analysed

lt = Result was below the analytical limit of quantification (LOQ) or limit of detection (LOD) There is no distinction between lsquoltrsquo and lsquonot detectedrsquo Energy calculated assuming that mussels contain 35g carbohydrate as glycogen (existing data)4

23

Nutrient analysis of fish and fish products

Annex D Analytical methods used

Moisture A homogenised portion of the sample is mixed with sand and heated to 102degC The moisture loss is determined gravimetrically Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref BS 4401 pt31997 LOQ 01 g100g

Ash A homogenised portion of the sample is ashed in a muffle furnace at 550degC The ash is determined gravimetrically Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref BS 4401 pt111998 LOQ 01 g100g

Protein The sample is analysed using Leco instrumentation following the Dumas procedure The sample is combusted in an oxygen atmosphere the gaseous product is cleaned and nitrogen compounds converted to nitrogen which is measured by a thermal conductivity cell The crude protein is calculated by multiplying by the appropriate conversion factor Accredited to BSEN ISOIEC 170252005 UKAS 0680 LOQ 01 g100g

Fat The sample is acid hydrolysed with hydrochloric acid cooled filtered and dried The fat is extract from the residue with petroleum ether and the dried fat determined gravimetrically Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref BS 4401 pt41970 (Weibull Stoldt) LOQ 01 g100g

Fatty acids The lipid fractions of the sample are solvent extracted The isolated fat is transesterified with methanolic sodium methoxide to form fatty acid methyl esters (FAMES) The FAME profile is determined using capillary gas chromatography (GC) Quantification and identification of individual FAMEs in the test material is achieved with reference to calibration standards Accredited to BSEN ISOIEC 170252005 UKAS 0680 LOQ 001 mg100g

Sugars The sugars are extracted with water clarified and chromatographically separated on an amine column with an acetonitrilewater mobile phase The sugars are detected using an evaporative light scattering detector and quantified with reference to calibration standards Accredited to BSEN ISOIEC 170252005 UKAS 0680 LOQ 01 g100g

24

Nutrient analysis of fish and fish products

Starch The method consists of two separate determinations The sample is treated with warm diluted hydrochloric acid clarified and filtered the optical rotation of the resulting solution is determined In the second determination the sample is extracted with 40 ethanol and filtered The filtrate is acidified with hydrochloric acid clarified and filtered again the optical rotation of the resulting solution is determined at 20 plusmn2ordmC Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref The Feeding Stuffs (Sampling and Analysis) Regulations 1982 Method 30a LOQ 2 g100g

Oligosaccharides Malto-oligosaccharides (DP1-7) are determined individually by High Performance Anion Exchange Chromatography with Pulsed Amperometric Detection In-house method LOQ 01 g100g

Dietary Fibre AOAC The sample is weighed and de-fatted if necessary It is then gelatinised and treated with αshyamylase and further digested enzymatically with protease and amyloglucosidase to remove the starch and protein The dietary fibre is precipitated with IMS filtered washed dried and weighed Total dietary fibre is then determined gravimetrically and corrected for protein and ash Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref AOAC 9852945407 (2007) LOQ 05 g100g

Englyst (Non-starch polysaccharides) Englyst Fibrezym kit with colorimetric end point LOQ 02 g100g

Cholesterol Method Lipid in sample is saponified at high temperature with ethanolic KOH solution Unsaponifiable fraction containing cholesterol and other sterols is extracted with toluene Sterols are derivatized to trimethylsilyl (TMS) ethers and then quantified by GC LOQ 07 mg100 g Reproducibility 20 Reference Method ISO 6799 1992

Inorganics Sodium Potassium Calcium Magnesium Copper Iron Manganese Zinc Phosphorus Selenium Samples are digested in acid under oxidising conditions using sealed lsquobombsrsquo in automated microwave digestors to prevent losses of volatile metalsinorganics Metals (and some inorganics) are then determined by Inductively Coupled Plasma Optical Emission Spectrometry (ICP-OES) or by Inductively Coupled Plasma Mass Spectrometry (ICP-MS) These techniques allow the sensitive and accurate (true and precise) determination of metals in foods and allow matrix interferences to be overcome In house methods - UKAS accredited

25

Nutrient analysis of fish and fish products

Iodide Concentrations are determined by high resolution ICP-MS after extraction with tetra methyl ammonium hydroxide UKAS accredited

Chloride Concentrations are determined using a Corning Chloride Analyser after extraction with nitric acid In house method FFFB1-2104 - UKAS accredited

Vitamins ndash Water Soluble Thiamin Riboflavin amp Vitamin B6 Thiamin riboflavin and Vitamin B6 are determined by HPLC after appropriate and controlled acid and enzymatic hydrolysis The methods are based on published CEN Standards The selected method enables determination of total B6 as pyridoxine and is most appropriate to samples of this type where pyridoxine or its phosphate will form the major vitamin B6 component UKAS accredited

Niacin Total Folate Biotin Pantothenic acid Determined using microbiological assay (MBA) procedures with detection carried out using VitaFastreg MBA test kits UKAS accredited

Tryptophan Determined by HPLC using fluorescence detection after alkaline hydrolysis Tryptophan contributes to the available Niacin on the basis that Niacin = Tryptophan60

Vitamin B12 Vitamin B12 is extracted from food by autoclaving in acetate buffer in the presence of cyanide Vitamin B12 is determined by microbiological assay using LDelbrueckiiLactis UKAS accredited

The B-vitamin results are expressed as follows Thiamin thiamin chloride hydrochloride Riboflavin free riboflavin Niacin nicotinic acid Vitamin B6 pyridoxine hydrochloride Pantothenate pantothenic acid Biotin d-biotin B12 cyanocobalamin Total folate pteroyglutamic acid

Vitamin C Vitamin C is determined by HPLC using fluorescence detection

Oil Soluble Vitamins

26

Nutrient analysis of fish and fish products

Vitamins A D E and the carotenoids are determined using an in house procedure involving saponification of the sample solvent extraction and HPLC determination - UKAS accredited methods based on

bull Vitamin A ndash Retinol BS EN 12823-12000 Foodstuffs-Determination of Vitamin A by High Performance Liquid Chromatography-Part 1 Measurement of Retinol

bull Vitamin A ndash β-Carotene BS EN 12823-22000 Foodstuffs-Determination of Vitamin A by High Performance Liquid Chromatography-Part 2 Measurement of β-Carotene

bull Vitamin D BS EN 128212000 Foodstuffs-Determination of Vitamin D by High Performance Liquid Chromatography-Measurement of Cholecalciferol (D3) and Ergocalciferol (D2)

bull Vitamin E BS EN 128222000 Foodstuffs-Determination of Vitamin E by High Performance Liquid Chromatography-Measurement of α- β- γ- and δ-tocopherols

The total vitamin E figure takes into account the relative biological activities of the different isomers Vitamin E is given as mg100g of α - tocopherol equivalent The activities used for these calculations are as shown below

α - tocopherol 10 β - tocopherol 04 γ - tocopherol 01 δ - tocopherol 001

Total vitamin A is expressed as ug100g all-trans retinol equivalent (ATRE) and is calculated as follows

All-trans retinol + (07513-cis retinol) +( β-carotene6) +(other active carotenoids12)

UKAS accredited

Details of the quality control measures employed are given in the analytical report associated with this project available at wwwdhgovukpublications

27

Nutrient analysis of fish and fish products

References 1 Responsibility for nutrition policy in England transferred from the Food Standards Agency to the Department of Health (DH) on 1st October 2010 Management of the rolling programme of nutrient analysis has also transferred to DH2Food Standards Agency Management of the Food Standards Agency programme of nutrient analysis and associated work httpcollectionseuroparchiveorgtna20100907111047httpfoodgovuksciencedietarysurve ysanalyticalsurveysn10040 (accessed 28 December 2012) 3Food Standards Agency McCance amp Widdowsonrsquos The Composition of Foods integrated dataset httptnaeuroparchiveorg20110116113217httpwwwfoodgovuksciencedietarysurveysdi etsurveys (accessed 28 December 2012) 4 Holland B Brown J and Buss Fish and Fish products Third supplement to fifth edition of McCance and Widdowsons The Composition of Foods Royal Society of Chemistry 1993

28

Page 7: Nutrient analysis of fish and fish products- Summary report · Nutrient analysis of fish and fish products additional 6 composites (made up of between 3 and 6 sub-samples) were investigated

Nutrient analysis of fish and fish products

Background

The Department of Health undertakes a rolling programme of nutrient analysis surveys to ensure that reliable up-to-date information on the nutritional value of foods is available for use in conjunction with food consumption data collected in dietary surveys to monitor the nutritional content of the nationrsquos diet Therefore these nutrient surveys need to provide a single robust set of nutrient values that is indicative of the potentially broad choice available to the consumer when selecting any particular type of food As a result composite samples made up of a number of different brands of fish and fish products have been analysed for this survey rather than samples made up of single brands and a generic name is given to each composite

The aim of this particular survey was to provide up-to-date nutrient composition data for a range of fish and fish products to reflect the increasing range of commonly consumed fish and fish products and new species which are growing in popularity as well as changes in production methods since fish and fish products were last analysed

Methodology

A list of composite samples to be analysed was determined following consultation with Seafish UK and expert users of UK food composition data (including representatives of the food industry academia catering suppliers nutritionists and dietitians) using consumption and market share data and taking account of the growing market for certain types of fish (eg pangasius) Availability of existing analytical data and data from recent surveys in the Nordic countries was also considered to avoid duplication Market share information provided by Seafish UK was used where available and industry consulted to determine the sub-samples included within each composite To extend the scope of the survey the Shellfish Association of Great Britain funded the analysis of langoustine

Over 480 food samples were purchased from retail outlets in the Norwich area (including supermarkets independent retailers and catering suppliers) and prepared for analysis between November 2010 and February 2011 The food samples consisted of various species of oily and white fish shellfish canned fish and fish products (including fish fingers scampi and fish pie)

These food samples were combined into 56 composite samples for analysis Each composite was made up of between 4 and 15 sub-samples of equivalent weight This process allows a single robust set of nutrient values to be derived for each composite covering an appropriate cross-section of products available The results of these analyses are published here An

7

Nutrient analysis of fish and fish products

additional 6 composites (made up of between 3 and 6 sub-samples) were investigated for weight loss on cooking only and these results are published in the associated sampling report Sub-samples requiring preparationcooking were prepared in accordance with manufacturersrsquo instructions where available and normal domestic practices They were then combined into composite samples for analysis A full list of the composite food samples analysed is given in Annex A The full sampling report is available at wwwdhgovukpublications

Composites were analysed for proximates and individual fatty acids between March and June 2011 and analysed for inorganics and vitamins between March and July 2011 Each composite was analysed for a range of nutrients depending on the importance of the particular food as a dietary source for each nutrient and existing compositional data available A full list of nutrients is given in Annex B The methods used to conduct the analyses are included at Annex D

Values provided by analytical laboratories were compiled in Excel spreadsheets for data evaluation Where possible analytical values were compared to other sources of comparable data such as UK Food Composition tables other food composition tables and information from manufacturers and retailers Where applicable ingredients lists were also evaluated to check that the values reported corresponded to the ingredients included in the samples Where analytical values appeared incorrect or questionable data was checked against original laboratory reports and re-analysed if necessary

8

Nutrient analysis of fish and fish products

Results

Each of the composite samples was analysed for an extensive range of nutrients and therefore this project generated a large number of individual results A summary of results for energy protein carbohydrate fat and fatty acids fibre cholesterol vitamins and minerals is provided in Annex C The full set of results are provided in the analytical report associated with this project which is available at wwwdhgovukpublications

Interpretation

This survey has determined the nutrient composition of fish and fish products

The results from this survey provide us with robust up-to-date data which will be incorporated into the Department of Healthrsquos nutrient databanks which support our National Diet and Nutrition Survey and other national dietary surveys enabling the Government to monitor the nationrsquos diet The results of this survey will also be incorporated into future publications in the McCance and Widdowsonrsquos The Composition of Foods series

It is difficult to make robust comparisons between current data and existing data held for fish and fish products derived from analytical surveys undertaken in the 1980s due to confounding factors (such as developments in analytical methods) Where it is possible to compare data results are broadly similar to existing data Where there are differences in levels of some nutrients compared with previous data this may be due to confounding factors and are unlikely to be nutritionally significant in a varied diet

9

Nutrient analysis of fish and fish products

Further Information

The report of this survey (entitled Nutrient analysis of fish and fish products) is available at wwwdhgovukpublications

Other enquiries should be addressed to

Mrs Melanie Farron-Wilson Department of Health 6th Floor Wellington House 133-155 Waterloo Road London SE1 8UG Tel +44 (0) 20 7972 3369 E-mail melaniefarron-wilsondhgsigovuk

10

Nutrient analysis of fish and fish products

Annex A Details of composite samples analysed

Sample Food Group 1 Cod raw flesh only 2 Cod baked flesh only 3 Cod microwaved flesh only 4 Haddock raw flesh only 5 Haddock grilled flesh only 6 Haddock steamed flesh only 7 Alaskan pollock raw flesh only 8 Sole raw flesh only 9 Sole grilled flesh only 10 Plaice raw flesh only 11 Pangasius raw flesh only 12 Coley raw flesh only 13 Sea bass raw flesh only 14 Sea bass baked flesh only 15 Prawns cold-water (Pandalus borealis) purchased cooked 16 Prawns king warm-water (Penaeus vannamei) raw 17 Prawns king warm-water (Penaeus vannamei) grilled from raw 18 Prawns king warm-water (Penaeus vannamei) purchased cooked 19 Mussels purchased cooked 20 Crab brown meat purchased cooked 21 Crab white meat purchased cooked 22 Mackerel raw flesh only 23 Mackerel grilled flesh only 24 Trout rainbow raw flesh only 25 Trout rainbow baked flesh only 26 Kippers (analysed without butter) grilled flesh only 27 Kippers boil in the bag with butter cooked 28 Tuna raw flesh only 29 Tuna baked flesh only 30 Sardines raw flesh only 31 Haddock smoked poached 32 Plaice coated in breadcrumbs baked 33 Calamari coated in batter baked 34 Fish fingers cod grilledbaked 35 Fish fingers cod fried

11

Nutrient analysis of fish and fish products

36 Fish fingers salmon grilledbaked 37 Cod coated in batter fried 38 Fishcakes white fish coated in breadcrumbs baked 39 Fishcakes salmon coated in breadcrumbs baked 40 Scampi coated in breadcrumbs baked 41 Scampi coated in breadcrumbs fried 42 Fish pie white fish retail baked 43 Mussels in white wine sauce cooked 44 Salmon smoked (cold-smoked) 45 Salmon smoked (hot-smoked) 46 Mackerel smoked 47 Seafood sticks 48 Tuna canned in brine 49 Tuna canned in sunflower oil 50 Salmon red canned 51 Salmon red canned skinless and boneless 52 Salmon pink canned 53 Mackerel canned in brine 54 Sardines canned in tomato sauce whole contents 55 Sardines canned in brine 56 Langoustine boiled

Samples for measurement of weight loss on cooking 57 Herring 58 Hake 59 Sea bream 60 Tilapia 61 Halibut 62 Swordfish

12

Nutrient analysis of fish and fish products

Annex B List of nutrients analysed

Proximates

Water Protein (nitrogen and nitrogen factor) Fat Dry Ash content

Fatty acids Individual fatty acids (cis amp trans isomers positional isomers branched chain) (expressed as percentage total fatty acids and per 100g food)

Sterols Cholesterol

Carbohydrate (All expressed as monosaccharide equivalents) Starch total sugars total carbohydrate glucose fructose sucrose maltose lactose galactose

Fibre As non-starch polysaccharide ie Englyst method and AOAC method

Inorganics Sodium potassium calcium magnesium phosphorus iron copper zinc chloride manganese iodine selenium

Water soluble vitamins

Thiamin riboflavin niacin tryptophan (to calculate niacin equivalent) vitamin B6 vitamin B12 folate pantothenic acid biotin vitamin C

Vitamin A Retinol carotenoids (alpha-carotene beta-carotene cryptoxanthins) Other carotenoids Lutein lycopene zeaxanthin

Vitamin D Vitamin D3 25-OH vitamin D

Vitamin E Alpha-tocopherol beta-tocopherol delta-tocopherol gamma-tocopherol alpha-tocotrienol gamma-tocotrienol

Note Each of the samples was analysed for a range of nutrients in the above list depending on existing compositional data available and the importance of fish and fish products as a dietary source of each nutrient

13

Nutrient analysis of fish and fish products

Annex C Analytical data

Macronutrients

Com

posi

te s

ampl

e nu

mbe

r

Sample description W

ater

g1

00g

Prot

ein

g10

0g

Tota

l fat

g1

00g

Ash

g1

00g

Car

bohy

drat

e g

100g

Ener

gy (k

cal)

100g

Ener

gy (k

J)1

00g

Engl

yst f

ibre

g1

00g

AO

AC

fibr

e g

100g

Star

ch g

100

g

Tota

l sug

ars

g10

0g

Glu

cose

g1

00g

Fruc

tose

g1

00g

Sucr

ose

g10

0g

Mal

tose

g1

00g

Lact

ose

g10

0g

Gal

acto

se g

100

g

Satu

rate

d fa

tty a

cids

g1

00g

Cis

-mon

ouns

atur

ated

fatty

acid

s g

100g

Cis

-n3

fatty

aci

ds g

100

g

Cis

-n6

fatty

aci

ds g

100

g

Cis

-pol

yuns

atur

ated

fatty

acid

s g

100g

Tran

s fa

tty a

cids

g1

00g

Cho

lest

erol

m

illig

ram

s10

0g

1 Cod raw flesh only 816 175 06 11 NA 75 320 NA NA NA NA NA NA NA NA NA NA 016 014 008 003 011 lt001 52

2 Cod baked flesh only 769 239 05 12 NA 100 425 NA NA NA NA NA NA NA NA NA NA 012 008 013 002 016 lt001 NA

3 Cod microwaved flesh only

772 235 04 12 NA 98 414 NA NA NA NA NA NA NA NA NA NA 008 008 009 002 011 lt001 NA

4 Haddock raw flesh only 817 178 04 10 NA 75 317 NA NA NA NA NA NA NA NA NA NA 009 008 009 001 010 lt001 49

5 Haddock grilled flesh only

759 239 03 13 NA 98 417 NA NA NA NA NA NA NA NA NA NA 006 005 010 001 011 lt001 NA

6 Haddock steamed flesh only

782 218 06 13 NA 93 393 NA NA NA NA NA NA NA NA NA NA 012 009 019 002 022 lt001 NA

7 Alaskan pollock raw flesh only

837 164 07 08 NA 72 305 NA NA NA NA NA NA NA NA NA NA 014 017 014 001 016 001 49

8 Sole raw flesh only 827 167 07 09 NA 73 310 NA NA NA NA NA NA NA NA NA NA 016 014 014 002 016 lt001 47

9 Sole grilled flesh only 768 215 06 11 NA 91 388 NA NA NA NA NA NA NA NA NA NA 016 008 013 002 016 lt001 NA

10 Plaice raw flesh only 804 164 12 10 NA 76 323 NA NA NA NA NA NA NA NA NA NA 022 025 022 003 025 001 66

11 Pangasius raw flesh only 837 149 16 12 NA 74 313 NA NA NA NA NA NA NA NA NA NA 049 044 002 015 017 lt001 36

14

Nutrient analysis of fish and fish products C

ompo

site

sam

ple

num

ber

Sample description W

ater

g1

00g

Prot

ein

g10

0g

Tota

l fat

g1

00g

Ash

g1

00g

Car

bohy

drat

e g

100g

Ener

gy (k

cal)

100g

Ener

gy (k

J)1

00g

Engl

yst f

ibre

g1

00g

AO

AC

fibr

e g

100g

Star

ch g

100

g

Tota

l sug

ars

g10

0g

Glu

cose

g1

00g

Fruc

tose

g1

00g

Sucr

ose

g10

0g

Mal

tose

g1

00g

Lact

ose

g10

0g

Gal

acto

se g

100

g

Satu

rate

d fa

tty a

cids

g1

00g

Cis

-mon

ouns

atur

ated

fatty

acid

s g

100g

Cis

-n3

fatty

aci

ds g

100

g

Cis

-n6

fatty

aci

ds g

100

g

Cis

-pol

yuns

atur

ated

fatty

acid

s g

100g

Tran

s fa

tty a

cids

g1

00g

Cho

lest

erol

m

illig

ram

s10

0g

12 Coley raw flesh only 819 180 11 12 NA 82 347 NA NA NA NA NA NA NA NA NA NA 020 026 025 002 027 lt001 47

13 Sea bass raw flesh only 694 200 98 11 NA 168 703 NA NA NA NA NA NA NA NA NA NA 216 340 171 120 291 002 71

14 Sea bass baked flesh only 690 232 68 12 NA 154 646 NA NA NA NA NA NA NA NA NA NA 147 229 123 085 209 001 NA

15

Prawns cold-water (Pandalus borealis) purchased cooked

840 154 09 20 NA 70 295 NA NA NA NA NA NA NA NA NA NA 015 019 020 002 022 lt001 143

16

Prawns king warm-water (Penaeus vannamei) raw

819 176 07 10 NA 77 325 NA NA NA NA NA NA NA NA NA NA 017 008 012 009 022 lt001 150

17

Prawns king warm-water (Penaeus vannamei) grilled from raw

738 235 09 13 NA 102 433 NA NA NA NA NA NA NA NA NA NA 020 010 014 011 025 lt001 NA

18

Prawns king warm-water (Penaeus vannamei) purchased cooked

824 162 04 19 NA 68 290 NA NA NA NA NA NA NA NA NA NA 010 005 007 005 013 lt001 162

19 Mussels purchased cooked

755 177 22 18 NA 104 438 NA NA NA NA NA NA NA NA NA NA 034 026 054 008 062 lt001 45

20 Crab brown meat purchased cooked

665 188 78 25 NA 145 608 NA NA NA NA NA NA NA NA NA NA 126 174 130 029 160 004 271

21 Crab white meat purchased cooked

776 205 03 16 NA 85 360 NA NA NA NA NA NA NA NA NA NA 004 007 007 002 008 lt001 66

22 Mackerel raw flesh only 619 180 179 12 NA 233 968 NA NA NA NA NA NA NA NA NA NA 385 668 405 041 446 002 60

15

Nutrient analysis of fish and fish products C

ompo

site

sam

ple

num

ber

Sample description W

ater

g1

00g

Prot

ein

g10

0g

Tota

l fat

g1

00g

Ash

g1

00g

Car

bohy

drat

e g

100g

Ener

gy (k

cal)

100g

Ener

gy (k

J)1

00g

Engl

yst f

ibre

g1

00g

AO

AC

fibr

e g

100g

Star

ch g

100

g

Tota

l sug

ars

g10

0g

Glu

cose

g1

00g

Fruc

tose

g1

00g

Sucr

ose

g10

0g

Mal

tose

g1

00g

Lact

ose

g10

0g

Gal

acto

se g

100

g

Satu

rate

d fa

tty a

cids

g1

00g

Cis

-mon

ouns

atur

ated

fatty

acid

s g

100g

Cis

-n3

fatty

aci

ds g

100

g

Cis

-n6

fatty

aci

ds g

100

g

Cis

-pol

yuns

atur

ated

fatty

acid

s g

100g

Tran

s fa

tty a

cids

g1

00g

Cho

lest

erol

m

illig

ram

s10

0g

23 Mackerel grilled flesh only 538 203 224 13 NA 283 1174 NA NA NA NA NA NA NA NA NA NA 510 830 483 053 536 002 NA

24 Trout rainbow raw flesh only 761 199 53 12 NA 127 534 NA NA NA NA NA NA NA NA NA NA 121 144 141 040 180 001 60

25 Trout rainbow baked flesh only 701 238 61 13 NA 150 630 NA NA NA NA NA NA NA NA NA NA 144 155 172 044 216 001 NA

26

Kippers (analysed without butter) grilled flesh only

586 217 176 33 NA 245 1020 NA NA NA NA NA NA NA NA NA NA 374 738 335 032 366 001 65

27 Kippers boil in the bag with butter cooked

636 186 132 29 NA 193 805 NA NA NA NA NA NA NA NA NA NA 296 579 219 023 242 002 71

28 Tuna raw flesh only 749 252 07 14 NA 107 454 NA NA NA NA NA NA NA NA NA NA 021 019 009 004 013 lt001 35

29 Tuna baked flesh only 682 323 08 12 NA 136 579 NA NA NA NA NA NA NA NA NA NA 029 024 011 005 016 lt001 NA

30 Sardines raw flesh only 744 198 61 14 NA 134 562 NA NA NA NA NA NA NA NA NA NA 183 180 132 024 156 001 51

31 Haddock smoked poached

760 218 05 19 NA 92 389 NA NA NA NA NA NA NA NA NA NA 009 007 019 002 021 lt001 65

32 Plaice coated in breadcrumbs baked

528 144 116 12 215 243 1018 05 15 202 13 02 lt01 lt01 11 lt01 lt01 123 562 076 319 395 002 39

33 Calamari coated in batter baked

421 85 175 34 259 288 1206 04 19 259 lt01 lt01 lt01 lt01 lt01 lt01 lt01 207 466 025 951 976 002 85

34 Fish fingers cod grilledbaked

545 143 92 14 220 223 936 NA NA 206 15 lt01 lt01 02 13 lt01 lt01 119 440 042 261 304 002 36

35 Fish fingers cod fried 545 NA 126 NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA

36 Fish fingers salmon grilledbaked

508 172 112 14 207 247 1038 NA NA 196 11 01 01 lt01 09 lt01 lt01 107 576 093 266 360 002 29

37 Cod coated in batter fried 492 NA 179 NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA

16

Nutrient analysis of fish and fish products C

ompo

site

sam

ple

num

ber

Sample description W

ater

g1

00g

Prot

ein

g10

0g

Tota

l fat

g1

00g

Ash

g1

00g

Car

bohy

drat

e g

100g

Ener

gy (k

cal)

100g

Ener

gy (k

J)1

00g

Engl

yst f

ibre

g1

00g

AO

AC

fibr

e g

100g

Star

ch g

100

g

Tota

l sug

ars

g10

0g

Glu

cose

g1

00g

Fruc

tose

g1

00g

Sucr

ose

g10

0g

Mal

tose

g1

00g

Lact

ose

g10

0g

Gal

acto

se g

100

g

Satu

rate

d fa

tty a

cids

g1

00g

Cis

-mon

ouns

atur

ated

fatty

acid

s g

100g

Cis

-n3

fatty

aci

ds g

100

g

Cis

-n6

fatty

aci

ds g

100

g

Cis

-pol

yuns

atur

ated

fatty

acid

s g

100g

Tran

s fa

tty a

cids

g1

00g

Cho

lest

erol

m

illig

ram

s10

0g

38

Fishcakes white fish coated in breadcrumbs baked

569 93 94 15 226 206 867 04 17 208 18 02 02 01 13 lt01 lt01 100 552 055 172 227 002 30

39

Fishcakes salmon coated in breadcrumbs baked

547 114 137 16 204 245 1027 NA NA 188 16 01 02 lt01 13 lt01 lt01 200 700 174 191 365 004 25

40 Scampi coated in breadcrumbs baked

507 116 105 23 243 232 975 03 15 235 08 lt01 lt01 lt01 08 lt01 lt01 085 624 074 197 272 001 64

41

Scampi coated in breadcrumbs fried

516 NA 130 NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA

42 Fish pie white fish retail baked

738 66 48 15 144 124 521 06 21 127 18 02 lt01 03 lt01 12 lt01 255 139 012 022 033 012 29

43 Mussels in white wine sauce cooked

820 97 32 23 37 81 342 lt01 lt05 29 08 lt01 lt01 lt01 lt01 08 lt01 126 071 026 062 089 004 25

44 Salmon smoked (cold-smoked) 645 228 101 41 05 184 769 NA NA NA 05 lt01 lt01 lt01 05 lt01 lt01 215 310 218 066 284 001 45

45 Salmon smoked (hot-smoked) 601 254 88 33 13 186 778 NA NA NA 13 lt01 lt01 08 04 lt01 lt01 194 263 228 064 292 001 NA

46 Mackerel smoked 509 211 241 29 NA 301 1250 NA NA NA NA NA NA NA NA NA NA 504 933 557 058 614 002 63

47 Seafood sticks 733 73 19 21 149 102 433 NA NA 101 48 lt01 lt01 48 lt01 lt01 lt01 029 072 019 052 017 lt001 16

48 Tuna canned in brine 743 249 10 15 NA 109 460 NA NA NA NA NA NA NA NA NA NA 030 017 032 008 040 lt001 47

49 Tuna canned in sunflower oil 671 254 64 18 NA 159 669 NA NA NA NA NA NA NA NA NA NA 078 164 018 343 362 lt001 NA

50 Salmon red canned 665 235 73 21 NA 160 670 NA NA NA NA NA NA NA NA NA NA 143 301 165 015 180 001 62

51 Salmon red canned skinless and boneless

685 232 67 19 NA 153 642 NA NA NA NA NA NA NA NA NA NA 128 275 150 015 165 001 61

17

Nutrient analysis of fish and fish products C

ompo

site

sam

ple

num

ber

Sample description W

ater

g1

00g

Prot

ein

g10

0g

Tota

l fat

g1

00g

Ash

g1

00g

Car

bohy

drat

e g

100g

Ener

gy (k

cal)

100g

Ener

gy (k

J)1

00g

Engl

yst f

ibre

g1

00g

AO

AC

fibr

e g

100g

Star

ch g

100

g

Tota

l sug

ars

g10

0g

Glu

cose

g1

00g

Fruc

tose

g1

00g

Sucr

ose

g10

0g

Mal

tose

g1

00g

Lact

ose

g10

0g

Gal

acto

se g

100

g

Satu

rate

d fa

tty a

cids

g1

00g

Cis

-mon

ouns

atur

ated

fatty

ac

ids

g10

0g

Cis

-n3

fatty

aci

ds g

100

g

Cis

-n6

fatty

aci

ds g

100

g

Cis

-pol

yuns

atur

ated

fatty

acid

s g

100g

Tran

s fa

tty a

cids

g1

00g

Cho

lest

erol

m

illig

ram

s10

0g

52 Salmon pink canned 714 236 48 21 NA 138 579 NA NA NA NA NA NA NA NA NA NA 092 171 134 011 145 001 61

53 Mackerel canned in brine 650 192 141 14 NA 204 848 NA NA NA NA NA NA NA NA NA NA 317 481 353 033 386 001 52

54

Sardines canned in tomato sauce whole contents

673 185 108 28 09 175 729 NA NA lt05 09 03 06 lt01 lt01 lt01 lt01 289 270 298 051 349 001 71

55 Sardines canned in brine 661 221 91 31 NA 170 712 NA NA NA NA NA NA NA NA NA NA 261 229 250 023 273 001 66

56 Langoustine boiled 807 197 08 15 NA 86 369 NA NA NA NA NA NA NA NA NA NA 015 015 017 004 021 lt001 133

18

Nutrient analysis of fish and fish products

Micronutrients

Com

posi

te s

ampl

e nu

mbe

r

Sample description Vi

tam

in A

mic

rogr

ams

100g

Vita

min

D m

icro

gram

s10

0g

Thia

min

mill

igra

ms

100g

Rib

ofla

vin

mill

igra

ms

100g

Nia

cin

mill

igra

ms

100g

Tryp

toph

an6

0m

illig

ram

s10

0g

Vita

min

C m

illig

ram

s10

0g

Vita

min

E m

illig

ram

s10

0g

Vita

min

B6

mill

igra

ms

100g

Vita

min

B12

mic

rogr

ams

100g

Fola

te m

icro

gram

s10

0g

Pant

othe

nic

acid

m

illig

ram

s10

0g

Bio

tin m

icro

gram

s10

0g

Sodi

um m

illig

ram

s10

0g

Pota

ssiu

m m

illig

ram

s10

0g

Cal

cium

mill

igra

ms

100g

Mag

nesi

umm

illig

ram

s10

0g

Phos

phor

usm

illig

ram

s10

0g

Iron

mill

igra

ms

100g

Cop

per m

illig

ram

s10

0g

Zinc

mill

igra

ms

100g

Chl

orid

e m

illig

ram

s10

0g

Iodi

ne m

icro

gram

s10

0g

Man

gane

se m

illig

ram

s10

0g

Sele

nium

mic

rogr

ams

100g

1 Cod raw flesh only 2 lt01 006 008 23 26 NA 066 014 145 7 025 13 91 322 12 25 169 010 002 034 165 196 001 23

2 Cod baked flesh only 2 lt01 010 009 20 40 NA 095 012 191 8 030 09 91 367 18 30 189 015 002 057 130 161 001 44

3 Cod microwaved flesh only

NA NA 008 010 18 37 NA 086 013 219 8 028 07 108 427 16 32 216 016 002 053 168 NA 001 44

4 Haddock raw flesh only 1 NA 013 015 49 31 NA 049 029 190 10 027 20 68 315 11 25 163 012 002 031 110 320 001 34

5 Haddock grilled flesh only

NA NA 009 014 40 43 NA 052 029 237 6 028 17 92 433 20 33 232 017 002 050 130 NA 001 48

6 Haddock steamed flesh only

NA NA 007 011 39 41 NA 057 024 214 9 029 16 84 376 14 28 199 016 003 042 120 NA 001 51

7 Alaskan pollock raw flesh only

NA NA 003 009 26 26 NA 060 004 232 5 022 13 68 216 12 30 120 018 003 039 100 56 001 27

8 Sole raw flesh only NA NA 015 008 43 25 NA 073 015 101 13 030 43 115 177 17 26 124 012 lt001 031 178 23 001 50

9 Sole grilled flesh only NA NA 012 010 37 39 NA 085 013 114 10 029 45 151 260 28 26 163 050 001 045 160 NA 001 83

10 Plaice raw flesh only NA NA 033 014 25 30 NA 057 023 130 12 077 355 147 226 17 21 157 010 001 045 180 31 lt001 35

11 Pangasius raw flesh only lt01 135 002 006 63 35 NA 023 012 105 10 066 379 204 293 10 29 166 009 002 032 190 3 001 18

12 Coley raw flesh only NA NA 023 017 26 37 NA 057 027 348 5 033 37 68 303 7 32 171 027 004 043 130 111 001 33

13 Sea bass raw flesh only 34 lt01 039 020 30 44 NA 048 037 301 5 073 25 72 370 14 30 202 027 004 062 90 8 002 29

19

Nutrient analysis of fish and fish products C

ompo

site

sam

ple

num

ber

Sample description Vi

tam

in A

mic

rogr

ams

100g

Vita

min

D m

icro

gram

s10

0g

Thia

min

mill

igra

ms

100g

Rib

ofla

vin

mill

igra

ms

100g

Nia

cin

mill

igra

ms

100g

Tryp

toph

an6

0m

illig

ram

s10

0g

Vita

min

C m

illig

ram

s10

0g

Vita

min

E m

illig

ram

s10

0g

Vita

min

B6

mill

igra

ms

100g

Vita

min

B12

mic

rogr

ams

100g

Fola

te m

icro

gram

s10

0g

Pant

othe

nic

acid

m

illig

ram

s10

0g

Bio

tin m

icro

gram

s10

0g

Sodi

um m

illig

ram

s10

0g

Pota

ssiu

m m

illig

ram

s10

0g

Cal

cium

mill

igra

ms

100g

Mag

nesi

um

mill

igra

ms

100g

Phos

phor

usm

illig

ram

s10

0g

Iron

mill

igra

ms

100g

Cop

per m

illig

ram

s10

0g

Zinc

mill

igra

ms

100g

Chl

orid

e m

illig

ram

s10

0g

Iodi

ne m

icro

gram

s10

0g

Man

gane

se m

illig

ram

s10

0g

Sele

nium

mic

rogr

ams

100g

14 Sea bass baked flesh only

NA NA 019 018 26 49 NA NA 014 291 4 063 25 80 390 31 35 231 027 004 075 100 NA 003 24

15

Prawns cold-water (Pandalus borealis) purchased cooked

lt01 lt01 lt001 005 lt01 36 NA 363 003 235 10 014 40 588 74 65 36 127 100 028 102 770 13 002 30

16

Prawns king warm-water (Penaeus vannamei) raw

lt01 lt01 lt001 005 01 36 NA 180 011 126 11 016 39 215 126 44 28 155 070 021 116 260 5 004 34

17

Prawns king warm-water (Penaeus vannamei) grilled from raw

NA NA NA NA NA NA NA NA NA NA NA NA NA 305 181 59 37 209 043 035 158 310 NA 005 41

18

Prawns king warm-water (Penaeus vannamei) purchased cooked

lt01 lt01 lt001 005 01 34 NA 164 005 140 10 020 43 643 65 49 21 125 027 023 104 740 12 003 30

19 Mussels purchased cooked

117 NA 002 026 10 46 NA 172 003 1056 25 032 110 401 116 40 50 258 325 017 339 700 247 018 66

20

Crab brown meat purchased cooked

6 lt01 006 150 10 64 lt01 733 022 2240 19 122 60 351 167 366 49 488 246 249 590 550 333 033 225

21

Crab white meat purchased cooked

lt01 lt01 003 025 05 45 lt01 212 010 340 6 199 114 322 240 86 34 147 053 095 723 480 103 004 87

22 Mackerel raw flesh only 54 800 017 030 113 44 NA 043 040 881 1 063 58 153 335 20 37 220 098 008 051 250 29 001 42

20

Nutrient analysis of fish and fish products C

ompo

site

sam

ple

num

ber

Sample description Vi

tam

in A

mic

rogr

ams

100g

Vita

min

D m

icro

gram

s10

0g

Thia

min

mill

igra

ms

100g

Rib

ofla

vin

mill

igra

ms

100g

Nia

cin

mill

igra

ms

100g

Tryp

toph

an6

0m

illig

ram

s10

0g

Vita

min

C m

illig

ram

s10

0g

Vita

min

E m

illig

ram

s10

0g

Vita

min

B6

mill

igra

ms

100g

Vita

min

B12

mic

rogr

ams

100g

Fola

te m

icro

gram

s10

0g

Pant

othe

nic

acid

m

illig

ram

s10

0g

Bio

tin m

icro

gram

s10

0g

Sodi

um m

illig

ram

s10

0g

Pota

ssiu

m m

illig

ram

s10

0g

Cal

cium

mill

igra

ms

100g

Mag

nesi

um

mill

igra

ms

100g

Phos

phor

usm

illig

ram

s10

0g

Iron

mill

igra

ms

100g

Cop

per m

illig

ram

s10

0g

Zinc

mill

igra

ms

100g

Chl

orid

e m

illig

ram

s10

0g

Iodi

ne m

icro

gram

s10

0g

Man

gane

se m

illig

ram

s10

0g

Sele

nium

mic

rogr

ams

100g

23 Mackerel grilled flesh only

61 850 014 037 111 44 NA 046 027 908 1 057 52 163 349 17 38 236 128 010 079 290 NA 001 60

24 Trout rainbow raw flesh only 25 789 016 012 73 42 NA 044 031 284 9 123 32 110 383 21 26 228 028 004 047 150 5 001 19

25 Trout rainbow baked flesh only

44 819 013 013 64 53 NA 089 019 311 11 111 38 93 434 19 29 254 040 005 056 160 NA 001 23

26

Kippers (analysed without butter) grilled flesh only

26 1009 lt001 027 51 45 NA 047 029 1112 3 081 61 947 384 39 47 270 151 011 107 1360 24 002 57

27 Kippers boil in the bag with butter cooked

30 1115 001 024 42 43 NA 023 022 948 3 057 55 860 254 47 38 208 111 012 147 1220 13 003 40

28 Tuna raw flesh only 76 320 013 007 219 61 NA 004 043 221 4 023 28 66 444 4 39 266 072 003 039 120 18 001 93

29 Tuna baked flesh only 78 310 012 007 174 75 NA 013 023 215 5 021 29 63 450 11 41 290 093 003 052 130 NA 001 92

30 Sardines raw flesh only 10 395 lt001 034 101 53 NA 031 031 831 7 069 97 136 387 50 32 257 155 013 071 200 79 003 51

31 Haddock smoked poached

2 200 011 014 63 51 NA 077 022 237 8 028 15 464 265 24 25 164 017 002 045 640 217 001 42

32

Plaice coated in breadcrumbs baked

NA NA 032 014 23 27 NA 332 009 164 9 043 350 275 178 61 22 126 077 005 063 390 16 019 30

33 Calamari coated in batter baked

64 NA 005 040 12 22 NA 075 003 172 3 068 25 1182 88 41 33 259 052 012 081 1280 3 019 17

34 Fish fingers cod grilledbaked

NA NA 017 008 12 34 NA 275 009 150 9 024 12 317 254 32 25 142 057 005 050 460 117 020 18

21

Nutrient analysis of fish and fish products C

ompo

site

sam

ple

num

ber

Sample description Vi

tam

in A

mic

rogr

ams

100g

Vita

min

D m

icro

gram

s10

0g

Thia

min

mill

igra

ms

100g

Rib

ofla

vin

mill

igra

ms

100g

Nia

cin

mill

igra

ms

100g

Tryp

toph

an6

0m

illig

ram

s10

0g

Vita

min

C m

illig

ram

s10

0g

Vita

min

E m

illig

ram

s10

0g

Vita

min

B6

mill

igra

ms

100g

Vita

min

B12

mic

rogr

ams

100g

Fola

te m

icro

gram

s10

0g

Pant

othe

nic

acid

m

illig

ram

s10

0g

Bio

tin m

icro

gram

s10

0g

Sodi

um m

illig

ram

s10

0g

Pota

ssiu

m m

illig

ram

s10

0g

Cal

cium

mill

igra

ms

100g

Mag

nesi

um

mill

igra

ms

100g

Phos

phor

usm

illig

ram

s10

0g

Iron

mill

igra

ms

100g

Cop

per m

illig

ram

s10

0g

Zinc

mill

igra

ms

100g

Chl

orid

e m

illig

ram

s10

0g

Iodi

ne m

icro

gram

s10

0g

Man

gane

se m

illig

ram

s10

0g

Sele

nium

mic

rogr

ams

100g

35 Fish fingers cod fried NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA

36 Fish fingers salmon grilledbaked

7 450 041 011 53 41 NA 282 022 227 15 058 25 288 300 14 30 194 075 007 058 420 7 032 24

37 Cod coated in batter fried NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA

38

Fishcakes white fish coated in breadcrumbs baked

NA NA 025 007 17 19 NA 198 009 144 6 031 22 356 233 51 19 102 076 006 042 520 58 017 13

39

Fishcakes salmon coated in breadcrumbs baked

2 571 038 010 47 28 NA 279 022 157 14 074 23 322 269 42 21 150 077 005 040 470 6 015 13

40

Scampi coated in breadcrumbs baked

NA NA 016 006 21 24 NA 318 006 152 14 029 21 561 234 105 34 260 191 018 081 620 101 027 26

41

Scampi coated in breadcrumbs fried

NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA

42 Fish pie white fish retail baked

84 282 011 013 08 16 NA 051 002 129 9 040 31 254 300 86 21 119 035 004 054 380 33 008 7

43 Mussels in white wine sauce cooked

11 lt01 005 018 08 18 NA 084 003 944 26 039 48 608 173 68 76 122 146 008 154 970 282 007 32

44 Salmon smoked (cold-smoked)

28 890 043 012 83 54 NA 203 073 315 15 122 52 1184 442 8 31 266 023 002 036 1480 9 001 19

45 Salmon smoked (hot-smoked)

NA 1100 041 016 95 65 NA 229 051 419 14 135 40 848 460 8 32 293 034 005 049 1200 NA 001 24

22

Nutrient analysis of fish and fish products C

ompo

site

sam

ple

num

ber

Sample description Vi

tam

in A

mic

rogr

ams

100g

Vita

min

D m

icro

gram

s10

0g

Thia

min

mill

igra

ms

100g

Rib

ofla

vin

mill

igra

ms

100g

Nia

cin

mill

igra

ms

100g

Tryp

toph

an6

0m

illig

ram

s10

0g

Vita

min

C m

illig

ram

s10

0g

Vita

min

E m

illig

ram

s10

0g

Vita

min

B6

mill

igra

ms

100g

Vita

min

B12

mic

rogr

ams

100g

Fola

te m

icro

gram

s10

0g

Pant

othe

nic

acid

m

illig

ram

s10

0g

Bio

tin m

icro

gram

s10

0g

Sodi

um m

illig

ram

s10

0g

Pota

ssiu

m m

illig

ram

s10

0g

Cal

cium

mill

igra

ms

100g

Mag

nesi

um

mill

igra

ms

100g

Phos

phor

usm

illig

ram

s10

0g

Iron

mill

igra

ms

100g

Cop

per m

illig

ram

s10

0g

Zinc

mill

igra

ms

100g

Chl

orid

e m

illig

ram

s10

0g

Iodi

ne m

icro

gram

s10

0g

Man

gane

se m

illig

ram

s10

0g

Sele

nium

mic

rogr

ams

100g

46 Mackerel smoked 36 820 015 037 69 46 NA 046 028 1018 4 061 40 746 319 33 38 237 113 007 092 1010 28 002 59

47 Seafood sticks NA NA 001 006 12 20 NA 047 003 094 12 030 33 714 21 50 8 61 019 001 028 940 21 002 19

48 Tuna canned in brine 26 110 lt001 011 103 62 NA 042 031 342 3 019 27 293 230 10 27 171 151 007 089 490 12 001 69

49 Tuna canned in sunflower oil NA NA NA NA NA NA NA 284 NA NA NA NA NA 368 267 11 35 204 119 005 080 610 NA 001 87

50 Salmon red canned 7 1090 003 021 76 61 NA 165 020 488 14 088 41 430 305 164 29 291 068 006 082 670 22 002 37

51

Salmon red canned skinless and boneless

10 1182 004 022 69 61 NA 147 023 450 12 082 49 379 304 6 27 214 060 007 052 580 24 001 38

52 Salmon pink canned 12 1359 002 021 74 60 NA 076 019 468 19 068 49 352 326 109 25 234 083 007 065 500 18 001 34

53 Mackerel canned in brine 11 740 004 022 55 59 NA 030 015 698 4 035 36 276 227 14 22 162 089 007 061 410 17 001 41

54

Sardines canned in tomato sauce whole contents

NA NA 003 022 55 52 NA 184 025 885 4 063 59 315 371 455 38 417 269 012 198 480 NA 018 39

55 Sardines canned in brine 10 327 001 022 55 42 NA 024 007 1081 4 064 47 368 287 679 42 545 273 013 223 560 26 018 41

56 Langoustine boiled NA NA 008 006 27 37 NA 355 010 245 5 024 34 216 214 125 53 197 168 032 137 280 139 012 49

Total vitamin A is calculated as retinol equivalents and is equal to retinol + (beta-carotene equivalents6) NA = Not Analysed

lt = Result was below the analytical limit of quantification (LOQ) or limit of detection (LOD) There is no distinction between lsquoltrsquo and lsquonot detectedrsquo Energy calculated assuming that mussels contain 35g carbohydrate as glycogen (existing data)4

23

Nutrient analysis of fish and fish products

Annex D Analytical methods used

Moisture A homogenised portion of the sample is mixed with sand and heated to 102degC The moisture loss is determined gravimetrically Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref BS 4401 pt31997 LOQ 01 g100g

Ash A homogenised portion of the sample is ashed in a muffle furnace at 550degC The ash is determined gravimetrically Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref BS 4401 pt111998 LOQ 01 g100g

Protein The sample is analysed using Leco instrumentation following the Dumas procedure The sample is combusted in an oxygen atmosphere the gaseous product is cleaned and nitrogen compounds converted to nitrogen which is measured by a thermal conductivity cell The crude protein is calculated by multiplying by the appropriate conversion factor Accredited to BSEN ISOIEC 170252005 UKAS 0680 LOQ 01 g100g

Fat The sample is acid hydrolysed with hydrochloric acid cooled filtered and dried The fat is extract from the residue with petroleum ether and the dried fat determined gravimetrically Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref BS 4401 pt41970 (Weibull Stoldt) LOQ 01 g100g

Fatty acids The lipid fractions of the sample are solvent extracted The isolated fat is transesterified with methanolic sodium methoxide to form fatty acid methyl esters (FAMES) The FAME profile is determined using capillary gas chromatography (GC) Quantification and identification of individual FAMEs in the test material is achieved with reference to calibration standards Accredited to BSEN ISOIEC 170252005 UKAS 0680 LOQ 001 mg100g

Sugars The sugars are extracted with water clarified and chromatographically separated on an amine column with an acetonitrilewater mobile phase The sugars are detected using an evaporative light scattering detector and quantified with reference to calibration standards Accredited to BSEN ISOIEC 170252005 UKAS 0680 LOQ 01 g100g

24

Nutrient analysis of fish and fish products

Starch The method consists of two separate determinations The sample is treated with warm diluted hydrochloric acid clarified and filtered the optical rotation of the resulting solution is determined In the second determination the sample is extracted with 40 ethanol and filtered The filtrate is acidified with hydrochloric acid clarified and filtered again the optical rotation of the resulting solution is determined at 20 plusmn2ordmC Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref The Feeding Stuffs (Sampling and Analysis) Regulations 1982 Method 30a LOQ 2 g100g

Oligosaccharides Malto-oligosaccharides (DP1-7) are determined individually by High Performance Anion Exchange Chromatography with Pulsed Amperometric Detection In-house method LOQ 01 g100g

Dietary Fibre AOAC The sample is weighed and de-fatted if necessary It is then gelatinised and treated with αshyamylase and further digested enzymatically with protease and amyloglucosidase to remove the starch and protein The dietary fibre is precipitated with IMS filtered washed dried and weighed Total dietary fibre is then determined gravimetrically and corrected for protein and ash Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref AOAC 9852945407 (2007) LOQ 05 g100g

Englyst (Non-starch polysaccharides) Englyst Fibrezym kit with colorimetric end point LOQ 02 g100g

Cholesterol Method Lipid in sample is saponified at high temperature with ethanolic KOH solution Unsaponifiable fraction containing cholesterol and other sterols is extracted with toluene Sterols are derivatized to trimethylsilyl (TMS) ethers and then quantified by GC LOQ 07 mg100 g Reproducibility 20 Reference Method ISO 6799 1992

Inorganics Sodium Potassium Calcium Magnesium Copper Iron Manganese Zinc Phosphorus Selenium Samples are digested in acid under oxidising conditions using sealed lsquobombsrsquo in automated microwave digestors to prevent losses of volatile metalsinorganics Metals (and some inorganics) are then determined by Inductively Coupled Plasma Optical Emission Spectrometry (ICP-OES) or by Inductively Coupled Plasma Mass Spectrometry (ICP-MS) These techniques allow the sensitive and accurate (true and precise) determination of metals in foods and allow matrix interferences to be overcome In house methods - UKAS accredited

25

Nutrient analysis of fish and fish products

Iodide Concentrations are determined by high resolution ICP-MS after extraction with tetra methyl ammonium hydroxide UKAS accredited

Chloride Concentrations are determined using a Corning Chloride Analyser after extraction with nitric acid In house method FFFB1-2104 - UKAS accredited

Vitamins ndash Water Soluble Thiamin Riboflavin amp Vitamin B6 Thiamin riboflavin and Vitamin B6 are determined by HPLC after appropriate and controlled acid and enzymatic hydrolysis The methods are based on published CEN Standards The selected method enables determination of total B6 as pyridoxine and is most appropriate to samples of this type where pyridoxine or its phosphate will form the major vitamin B6 component UKAS accredited

Niacin Total Folate Biotin Pantothenic acid Determined using microbiological assay (MBA) procedures with detection carried out using VitaFastreg MBA test kits UKAS accredited

Tryptophan Determined by HPLC using fluorescence detection after alkaline hydrolysis Tryptophan contributes to the available Niacin on the basis that Niacin = Tryptophan60

Vitamin B12 Vitamin B12 is extracted from food by autoclaving in acetate buffer in the presence of cyanide Vitamin B12 is determined by microbiological assay using LDelbrueckiiLactis UKAS accredited

The B-vitamin results are expressed as follows Thiamin thiamin chloride hydrochloride Riboflavin free riboflavin Niacin nicotinic acid Vitamin B6 pyridoxine hydrochloride Pantothenate pantothenic acid Biotin d-biotin B12 cyanocobalamin Total folate pteroyglutamic acid

Vitamin C Vitamin C is determined by HPLC using fluorescence detection

Oil Soluble Vitamins

26

Nutrient analysis of fish and fish products

Vitamins A D E and the carotenoids are determined using an in house procedure involving saponification of the sample solvent extraction and HPLC determination - UKAS accredited methods based on

bull Vitamin A ndash Retinol BS EN 12823-12000 Foodstuffs-Determination of Vitamin A by High Performance Liquid Chromatography-Part 1 Measurement of Retinol

bull Vitamin A ndash β-Carotene BS EN 12823-22000 Foodstuffs-Determination of Vitamin A by High Performance Liquid Chromatography-Part 2 Measurement of β-Carotene

bull Vitamin D BS EN 128212000 Foodstuffs-Determination of Vitamin D by High Performance Liquid Chromatography-Measurement of Cholecalciferol (D3) and Ergocalciferol (D2)

bull Vitamin E BS EN 128222000 Foodstuffs-Determination of Vitamin E by High Performance Liquid Chromatography-Measurement of α- β- γ- and δ-tocopherols

The total vitamin E figure takes into account the relative biological activities of the different isomers Vitamin E is given as mg100g of α - tocopherol equivalent The activities used for these calculations are as shown below

α - tocopherol 10 β - tocopherol 04 γ - tocopherol 01 δ - tocopherol 001

Total vitamin A is expressed as ug100g all-trans retinol equivalent (ATRE) and is calculated as follows

All-trans retinol + (07513-cis retinol) +( β-carotene6) +(other active carotenoids12)

UKAS accredited

Details of the quality control measures employed are given in the analytical report associated with this project available at wwwdhgovukpublications

27

Nutrient analysis of fish and fish products

References 1 Responsibility for nutrition policy in England transferred from the Food Standards Agency to the Department of Health (DH) on 1st October 2010 Management of the rolling programme of nutrient analysis has also transferred to DH2Food Standards Agency Management of the Food Standards Agency programme of nutrient analysis and associated work httpcollectionseuroparchiveorgtna20100907111047httpfoodgovuksciencedietarysurve ysanalyticalsurveysn10040 (accessed 28 December 2012) 3Food Standards Agency McCance amp Widdowsonrsquos The Composition of Foods integrated dataset httptnaeuroparchiveorg20110116113217httpwwwfoodgovuksciencedietarysurveysdi etsurveys (accessed 28 December 2012) 4 Holland B Brown J and Buss Fish and Fish products Third supplement to fifth edition of McCance and Widdowsons The Composition of Foods Royal Society of Chemistry 1993

28

Page 8: Nutrient analysis of fish and fish products- Summary report · Nutrient analysis of fish and fish products additional 6 composites (made up of between 3 and 6 sub-samples) were investigated

Nutrient analysis of fish and fish products

additional 6 composites (made up of between 3 and 6 sub-samples) were investigated for weight loss on cooking only and these results are published in the associated sampling report Sub-samples requiring preparationcooking were prepared in accordance with manufacturersrsquo instructions where available and normal domestic practices They were then combined into composite samples for analysis A full list of the composite food samples analysed is given in Annex A The full sampling report is available at wwwdhgovukpublications

Composites were analysed for proximates and individual fatty acids between March and June 2011 and analysed for inorganics and vitamins between March and July 2011 Each composite was analysed for a range of nutrients depending on the importance of the particular food as a dietary source for each nutrient and existing compositional data available A full list of nutrients is given in Annex B The methods used to conduct the analyses are included at Annex D

Values provided by analytical laboratories were compiled in Excel spreadsheets for data evaluation Where possible analytical values were compared to other sources of comparable data such as UK Food Composition tables other food composition tables and information from manufacturers and retailers Where applicable ingredients lists were also evaluated to check that the values reported corresponded to the ingredients included in the samples Where analytical values appeared incorrect or questionable data was checked against original laboratory reports and re-analysed if necessary

8

Nutrient analysis of fish and fish products

Results

Each of the composite samples was analysed for an extensive range of nutrients and therefore this project generated a large number of individual results A summary of results for energy protein carbohydrate fat and fatty acids fibre cholesterol vitamins and minerals is provided in Annex C The full set of results are provided in the analytical report associated with this project which is available at wwwdhgovukpublications

Interpretation

This survey has determined the nutrient composition of fish and fish products

The results from this survey provide us with robust up-to-date data which will be incorporated into the Department of Healthrsquos nutrient databanks which support our National Diet and Nutrition Survey and other national dietary surveys enabling the Government to monitor the nationrsquos diet The results of this survey will also be incorporated into future publications in the McCance and Widdowsonrsquos The Composition of Foods series

It is difficult to make robust comparisons between current data and existing data held for fish and fish products derived from analytical surveys undertaken in the 1980s due to confounding factors (such as developments in analytical methods) Where it is possible to compare data results are broadly similar to existing data Where there are differences in levels of some nutrients compared with previous data this may be due to confounding factors and are unlikely to be nutritionally significant in a varied diet

9

Nutrient analysis of fish and fish products

Further Information

The report of this survey (entitled Nutrient analysis of fish and fish products) is available at wwwdhgovukpublications

Other enquiries should be addressed to

Mrs Melanie Farron-Wilson Department of Health 6th Floor Wellington House 133-155 Waterloo Road London SE1 8UG Tel +44 (0) 20 7972 3369 E-mail melaniefarron-wilsondhgsigovuk

10

Nutrient analysis of fish and fish products

Annex A Details of composite samples analysed

Sample Food Group 1 Cod raw flesh only 2 Cod baked flesh only 3 Cod microwaved flesh only 4 Haddock raw flesh only 5 Haddock grilled flesh only 6 Haddock steamed flesh only 7 Alaskan pollock raw flesh only 8 Sole raw flesh only 9 Sole grilled flesh only 10 Plaice raw flesh only 11 Pangasius raw flesh only 12 Coley raw flesh only 13 Sea bass raw flesh only 14 Sea bass baked flesh only 15 Prawns cold-water (Pandalus borealis) purchased cooked 16 Prawns king warm-water (Penaeus vannamei) raw 17 Prawns king warm-water (Penaeus vannamei) grilled from raw 18 Prawns king warm-water (Penaeus vannamei) purchased cooked 19 Mussels purchased cooked 20 Crab brown meat purchased cooked 21 Crab white meat purchased cooked 22 Mackerel raw flesh only 23 Mackerel grilled flesh only 24 Trout rainbow raw flesh only 25 Trout rainbow baked flesh only 26 Kippers (analysed without butter) grilled flesh only 27 Kippers boil in the bag with butter cooked 28 Tuna raw flesh only 29 Tuna baked flesh only 30 Sardines raw flesh only 31 Haddock smoked poached 32 Plaice coated in breadcrumbs baked 33 Calamari coated in batter baked 34 Fish fingers cod grilledbaked 35 Fish fingers cod fried

11

Nutrient analysis of fish and fish products

36 Fish fingers salmon grilledbaked 37 Cod coated in batter fried 38 Fishcakes white fish coated in breadcrumbs baked 39 Fishcakes salmon coated in breadcrumbs baked 40 Scampi coated in breadcrumbs baked 41 Scampi coated in breadcrumbs fried 42 Fish pie white fish retail baked 43 Mussels in white wine sauce cooked 44 Salmon smoked (cold-smoked) 45 Salmon smoked (hot-smoked) 46 Mackerel smoked 47 Seafood sticks 48 Tuna canned in brine 49 Tuna canned in sunflower oil 50 Salmon red canned 51 Salmon red canned skinless and boneless 52 Salmon pink canned 53 Mackerel canned in brine 54 Sardines canned in tomato sauce whole contents 55 Sardines canned in brine 56 Langoustine boiled

Samples for measurement of weight loss on cooking 57 Herring 58 Hake 59 Sea bream 60 Tilapia 61 Halibut 62 Swordfish

12

Nutrient analysis of fish and fish products

Annex B List of nutrients analysed

Proximates

Water Protein (nitrogen and nitrogen factor) Fat Dry Ash content

Fatty acids Individual fatty acids (cis amp trans isomers positional isomers branched chain) (expressed as percentage total fatty acids and per 100g food)

Sterols Cholesterol

Carbohydrate (All expressed as monosaccharide equivalents) Starch total sugars total carbohydrate glucose fructose sucrose maltose lactose galactose

Fibre As non-starch polysaccharide ie Englyst method and AOAC method

Inorganics Sodium potassium calcium magnesium phosphorus iron copper zinc chloride manganese iodine selenium

Water soluble vitamins

Thiamin riboflavin niacin tryptophan (to calculate niacin equivalent) vitamin B6 vitamin B12 folate pantothenic acid biotin vitamin C

Vitamin A Retinol carotenoids (alpha-carotene beta-carotene cryptoxanthins) Other carotenoids Lutein lycopene zeaxanthin

Vitamin D Vitamin D3 25-OH vitamin D

Vitamin E Alpha-tocopherol beta-tocopherol delta-tocopherol gamma-tocopherol alpha-tocotrienol gamma-tocotrienol

Note Each of the samples was analysed for a range of nutrients in the above list depending on existing compositional data available and the importance of fish and fish products as a dietary source of each nutrient

13

Nutrient analysis of fish and fish products

Annex C Analytical data

Macronutrients

Com

posi

te s

ampl

e nu

mbe

r

Sample description W

ater

g1

00g

Prot

ein

g10

0g

Tota

l fat

g1

00g

Ash

g1

00g

Car

bohy

drat

e g

100g

Ener

gy (k

cal)

100g

Ener

gy (k

J)1

00g

Engl

yst f

ibre

g1

00g

AO

AC

fibr

e g

100g

Star

ch g

100

g

Tota

l sug

ars

g10

0g

Glu

cose

g1

00g

Fruc

tose

g1

00g

Sucr

ose

g10

0g

Mal

tose

g1

00g

Lact

ose

g10

0g

Gal

acto

se g

100

g

Satu

rate

d fa

tty a

cids

g1

00g

Cis

-mon

ouns

atur

ated

fatty

acid

s g

100g

Cis

-n3

fatty

aci

ds g

100

g

Cis

-n6

fatty

aci

ds g

100

g

Cis

-pol

yuns

atur

ated

fatty

acid

s g

100g

Tran

s fa

tty a

cids

g1

00g

Cho

lest

erol

m

illig

ram

s10

0g

1 Cod raw flesh only 816 175 06 11 NA 75 320 NA NA NA NA NA NA NA NA NA NA 016 014 008 003 011 lt001 52

2 Cod baked flesh only 769 239 05 12 NA 100 425 NA NA NA NA NA NA NA NA NA NA 012 008 013 002 016 lt001 NA

3 Cod microwaved flesh only

772 235 04 12 NA 98 414 NA NA NA NA NA NA NA NA NA NA 008 008 009 002 011 lt001 NA

4 Haddock raw flesh only 817 178 04 10 NA 75 317 NA NA NA NA NA NA NA NA NA NA 009 008 009 001 010 lt001 49

5 Haddock grilled flesh only

759 239 03 13 NA 98 417 NA NA NA NA NA NA NA NA NA NA 006 005 010 001 011 lt001 NA

6 Haddock steamed flesh only

782 218 06 13 NA 93 393 NA NA NA NA NA NA NA NA NA NA 012 009 019 002 022 lt001 NA

7 Alaskan pollock raw flesh only

837 164 07 08 NA 72 305 NA NA NA NA NA NA NA NA NA NA 014 017 014 001 016 001 49

8 Sole raw flesh only 827 167 07 09 NA 73 310 NA NA NA NA NA NA NA NA NA NA 016 014 014 002 016 lt001 47

9 Sole grilled flesh only 768 215 06 11 NA 91 388 NA NA NA NA NA NA NA NA NA NA 016 008 013 002 016 lt001 NA

10 Plaice raw flesh only 804 164 12 10 NA 76 323 NA NA NA NA NA NA NA NA NA NA 022 025 022 003 025 001 66

11 Pangasius raw flesh only 837 149 16 12 NA 74 313 NA NA NA NA NA NA NA NA NA NA 049 044 002 015 017 lt001 36

14

Nutrient analysis of fish and fish products C

ompo

site

sam

ple

num

ber

Sample description W

ater

g1

00g

Prot

ein

g10

0g

Tota

l fat

g1

00g

Ash

g1

00g

Car

bohy

drat

e g

100g

Ener

gy (k

cal)

100g

Ener

gy (k

J)1

00g

Engl

yst f

ibre

g1

00g

AO

AC

fibr

e g

100g

Star

ch g

100

g

Tota

l sug

ars

g10

0g

Glu

cose

g1

00g

Fruc

tose

g1

00g

Sucr

ose

g10

0g

Mal

tose

g1

00g

Lact

ose

g10

0g

Gal

acto

se g

100

g

Satu

rate

d fa

tty a

cids

g1

00g

Cis

-mon

ouns

atur

ated

fatty

acid

s g

100g

Cis

-n3

fatty

aci

ds g

100

g

Cis

-n6

fatty

aci

ds g

100

g

Cis

-pol

yuns

atur

ated

fatty

acid

s g

100g

Tran

s fa

tty a

cids

g1

00g

Cho

lest

erol

m

illig

ram

s10

0g

12 Coley raw flesh only 819 180 11 12 NA 82 347 NA NA NA NA NA NA NA NA NA NA 020 026 025 002 027 lt001 47

13 Sea bass raw flesh only 694 200 98 11 NA 168 703 NA NA NA NA NA NA NA NA NA NA 216 340 171 120 291 002 71

14 Sea bass baked flesh only 690 232 68 12 NA 154 646 NA NA NA NA NA NA NA NA NA NA 147 229 123 085 209 001 NA

15

Prawns cold-water (Pandalus borealis) purchased cooked

840 154 09 20 NA 70 295 NA NA NA NA NA NA NA NA NA NA 015 019 020 002 022 lt001 143

16

Prawns king warm-water (Penaeus vannamei) raw

819 176 07 10 NA 77 325 NA NA NA NA NA NA NA NA NA NA 017 008 012 009 022 lt001 150

17

Prawns king warm-water (Penaeus vannamei) grilled from raw

738 235 09 13 NA 102 433 NA NA NA NA NA NA NA NA NA NA 020 010 014 011 025 lt001 NA

18

Prawns king warm-water (Penaeus vannamei) purchased cooked

824 162 04 19 NA 68 290 NA NA NA NA NA NA NA NA NA NA 010 005 007 005 013 lt001 162

19 Mussels purchased cooked

755 177 22 18 NA 104 438 NA NA NA NA NA NA NA NA NA NA 034 026 054 008 062 lt001 45

20 Crab brown meat purchased cooked

665 188 78 25 NA 145 608 NA NA NA NA NA NA NA NA NA NA 126 174 130 029 160 004 271

21 Crab white meat purchased cooked

776 205 03 16 NA 85 360 NA NA NA NA NA NA NA NA NA NA 004 007 007 002 008 lt001 66

22 Mackerel raw flesh only 619 180 179 12 NA 233 968 NA NA NA NA NA NA NA NA NA NA 385 668 405 041 446 002 60

15

Nutrient analysis of fish and fish products C

ompo

site

sam

ple

num

ber

Sample description W

ater

g1

00g

Prot

ein

g10

0g

Tota

l fat

g1

00g

Ash

g1

00g

Car

bohy

drat

e g

100g

Ener

gy (k

cal)

100g

Ener

gy (k

J)1

00g

Engl

yst f

ibre

g1

00g

AO

AC

fibr

e g

100g

Star

ch g

100

g

Tota

l sug

ars

g10

0g

Glu

cose

g1

00g

Fruc

tose

g1

00g

Sucr

ose

g10

0g

Mal

tose

g1

00g

Lact

ose

g10

0g

Gal

acto

se g

100

g

Satu

rate

d fa

tty a

cids

g1

00g

Cis

-mon

ouns

atur

ated

fatty

acid

s g

100g

Cis

-n3

fatty

aci

ds g

100

g

Cis

-n6

fatty

aci

ds g

100

g

Cis

-pol

yuns

atur

ated

fatty

acid

s g

100g

Tran

s fa

tty a

cids

g1

00g

Cho

lest

erol

m

illig

ram

s10

0g

23 Mackerel grilled flesh only 538 203 224 13 NA 283 1174 NA NA NA NA NA NA NA NA NA NA 510 830 483 053 536 002 NA

24 Trout rainbow raw flesh only 761 199 53 12 NA 127 534 NA NA NA NA NA NA NA NA NA NA 121 144 141 040 180 001 60

25 Trout rainbow baked flesh only 701 238 61 13 NA 150 630 NA NA NA NA NA NA NA NA NA NA 144 155 172 044 216 001 NA

26

Kippers (analysed without butter) grilled flesh only

586 217 176 33 NA 245 1020 NA NA NA NA NA NA NA NA NA NA 374 738 335 032 366 001 65

27 Kippers boil in the bag with butter cooked

636 186 132 29 NA 193 805 NA NA NA NA NA NA NA NA NA NA 296 579 219 023 242 002 71

28 Tuna raw flesh only 749 252 07 14 NA 107 454 NA NA NA NA NA NA NA NA NA NA 021 019 009 004 013 lt001 35

29 Tuna baked flesh only 682 323 08 12 NA 136 579 NA NA NA NA NA NA NA NA NA NA 029 024 011 005 016 lt001 NA

30 Sardines raw flesh only 744 198 61 14 NA 134 562 NA NA NA NA NA NA NA NA NA NA 183 180 132 024 156 001 51

31 Haddock smoked poached

760 218 05 19 NA 92 389 NA NA NA NA NA NA NA NA NA NA 009 007 019 002 021 lt001 65

32 Plaice coated in breadcrumbs baked

528 144 116 12 215 243 1018 05 15 202 13 02 lt01 lt01 11 lt01 lt01 123 562 076 319 395 002 39

33 Calamari coated in batter baked

421 85 175 34 259 288 1206 04 19 259 lt01 lt01 lt01 lt01 lt01 lt01 lt01 207 466 025 951 976 002 85

34 Fish fingers cod grilledbaked

545 143 92 14 220 223 936 NA NA 206 15 lt01 lt01 02 13 lt01 lt01 119 440 042 261 304 002 36

35 Fish fingers cod fried 545 NA 126 NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA

36 Fish fingers salmon grilledbaked

508 172 112 14 207 247 1038 NA NA 196 11 01 01 lt01 09 lt01 lt01 107 576 093 266 360 002 29

37 Cod coated in batter fried 492 NA 179 NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA

16

Nutrient analysis of fish and fish products C

ompo

site

sam

ple

num

ber

Sample description W

ater

g1

00g

Prot

ein

g10

0g

Tota

l fat

g1

00g

Ash

g1

00g

Car

bohy

drat

e g

100g

Ener

gy (k

cal)

100g

Ener

gy (k

J)1

00g

Engl

yst f

ibre

g1

00g

AO

AC

fibr

e g

100g

Star

ch g

100

g

Tota

l sug

ars

g10

0g

Glu

cose

g1

00g

Fruc

tose

g1

00g

Sucr

ose

g10

0g

Mal

tose

g1

00g

Lact

ose

g10

0g

Gal

acto

se g

100

g

Satu

rate

d fa

tty a

cids

g1

00g

Cis

-mon

ouns

atur

ated

fatty

acid

s g

100g

Cis

-n3

fatty

aci

ds g

100

g

Cis

-n6

fatty

aci

ds g

100

g

Cis

-pol

yuns

atur

ated

fatty

acid

s g

100g

Tran

s fa

tty a

cids

g1

00g

Cho

lest

erol

m

illig

ram

s10

0g

38

Fishcakes white fish coated in breadcrumbs baked

569 93 94 15 226 206 867 04 17 208 18 02 02 01 13 lt01 lt01 100 552 055 172 227 002 30

39

Fishcakes salmon coated in breadcrumbs baked

547 114 137 16 204 245 1027 NA NA 188 16 01 02 lt01 13 lt01 lt01 200 700 174 191 365 004 25

40 Scampi coated in breadcrumbs baked

507 116 105 23 243 232 975 03 15 235 08 lt01 lt01 lt01 08 lt01 lt01 085 624 074 197 272 001 64

41

Scampi coated in breadcrumbs fried

516 NA 130 NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA

42 Fish pie white fish retail baked

738 66 48 15 144 124 521 06 21 127 18 02 lt01 03 lt01 12 lt01 255 139 012 022 033 012 29

43 Mussels in white wine sauce cooked

820 97 32 23 37 81 342 lt01 lt05 29 08 lt01 lt01 lt01 lt01 08 lt01 126 071 026 062 089 004 25

44 Salmon smoked (cold-smoked) 645 228 101 41 05 184 769 NA NA NA 05 lt01 lt01 lt01 05 lt01 lt01 215 310 218 066 284 001 45

45 Salmon smoked (hot-smoked) 601 254 88 33 13 186 778 NA NA NA 13 lt01 lt01 08 04 lt01 lt01 194 263 228 064 292 001 NA

46 Mackerel smoked 509 211 241 29 NA 301 1250 NA NA NA NA NA NA NA NA NA NA 504 933 557 058 614 002 63

47 Seafood sticks 733 73 19 21 149 102 433 NA NA 101 48 lt01 lt01 48 lt01 lt01 lt01 029 072 019 052 017 lt001 16

48 Tuna canned in brine 743 249 10 15 NA 109 460 NA NA NA NA NA NA NA NA NA NA 030 017 032 008 040 lt001 47

49 Tuna canned in sunflower oil 671 254 64 18 NA 159 669 NA NA NA NA NA NA NA NA NA NA 078 164 018 343 362 lt001 NA

50 Salmon red canned 665 235 73 21 NA 160 670 NA NA NA NA NA NA NA NA NA NA 143 301 165 015 180 001 62

51 Salmon red canned skinless and boneless

685 232 67 19 NA 153 642 NA NA NA NA NA NA NA NA NA NA 128 275 150 015 165 001 61

17

Nutrient analysis of fish and fish products C

ompo

site

sam

ple

num

ber

Sample description W

ater

g1

00g

Prot

ein

g10

0g

Tota

l fat

g1

00g

Ash

g1

00g

Car

bohy

drat

e g

100g

Ener

gy (k

cal)

100g

Ener

gy (k

J)1

00g

Engl

yst f

ibre

g1

00g

AO

AC

fibr

e g

100g

Star

ch g

100

g

Tota

l sug

ars

g10

0g

Glu

cose

g1

00g

Fruc

tose

g1

00g

Sucr

ose

g10

0g

Mal

tose

g1

00g

Lact

ose

g10

0g

Gal

acto

se g

100

g

Satu

rate

d fa

tty a

cids

g1

00g

Cis

-mon

ouns

atur

ated

fatty

ac

ids

g10

0g

Cis

-n3

fatty

aci

ds g

100

g

Cis

-n6

fatty

aci

ds g

100

g

Cis

-pol

yuns

atur

ated

fatty

acid

s g

100g

Tran

s fa

tty a

cids

g1

00g

Cho

lest

erol

m

illig

ram

s10

0g

52 Salmon pink canned 714 236 48 21 NA 138 579 NA NA NA NA NA NA NA NA NA NA 092 171 134 011 145 001 61

53 Mackerel canned in brine 650 192 141 14 NA 204 848 NA NA NA NA NA NA NA NA NA NA 317 481 353 033 386 001 52

54

Sardines canned in tomato sauce whole contents

673 185 108 28 09 175 729 NA NA lt05 09 03 06 lt01 lt01 lt01 lt01 289 270 298 051 349 001 71

55 Sardines canned in brine 661 221 91 31 NA 170 712 NA NA NA NA NA NA NA NA NA NA 261 229 250 023 273 001 66

56 Langoustine boiled 807 197 08 15 NA 86 369 NA NA NA NA NA NA NA NA NA NA 015 015 017 004 021 lt001 133

18

Nutrient analysis of fish and fish products

Micronutrients

Com

posi

te s

ampl

e nu

mbe

r

Sample description Vi

tam

in A

mic

rogr

ams

100g

Vita

min

D m

icro

gram

s10

0g

Thia

min

mill

igra

ms

100g

Rib

ofla

vin

mill

igra

ms

100g

Nia

cin

mill

igra

ms

100g

Tryp

toph

an6

0m

illig

ram

s10

0g

Vita

min

C m

illig

ram

s10

0g

Vita

min

E m

illig

ram

s10

0g

Vita

min

B6

mill

igra

ms

100g

Vita

min

B12

mic

rogr

ams

100g

Fola

te m

icro

gram

s10

0g

Pant

othe

nic

acid

m

illig

ram

s10

0g

Bio

tin m

icro

gram

s10

0g

Sodi

um m

illig

ram

s10

0g

Pota

ssiu

m m

illig

ram

s10

0g

Cal

cium

mill

igra

ms

100g

Mag

nesi

umm

illig

ram

s10

0g

Phos

phor

usm

illig

ram

s10

0g

Iron

mill

igra

ms

100g

Cop

per m

illig

ram

s10

0g

Zinc

mill

igra

ms

100g

Chl

orid

e m

illig

ram

s10

0g

Iodi

ne m

icro

gram

s10

0g

Man

gane

se m

illig

ram

s10

0g

Sele

nium

mic

rogr

ams

100g

1 Cod raw flesh only 2 lt01 006 008 23 26 NA 066 014 145 7 025 13 91 322 12 25 169 010 002 034 165 196 001 23

2 Cod baked flesh only 2 lt01 010 009 20 40 NA 095 012 191 8 030 09 91 367 18 30 189 015 002 057 130 161 001 44

3 Cod microwaved flesh only

NA NA 008 010 18 37 NA 086 013 219 8 028 07 108 427 16 32 216 016 002 053 168 NA 001 44

4 Haddock raw flesh only 1 NA 013 015 49 31 NA 049 029 190 10 027 20 68 315 11 25 163 012 002 031 110 320 001 34

5 Haddock grilled flesh only

NA NA 009 014 40 43 NA 052 029 237 6 028 17 92 433 20 33 232 017 002 050 130 NA 001 48

6 Haddock steamed flesh only

NA NA 007 011 39 41 NA 057 024 214 9 029 16 84 376 14 28 199 016 003 042 120 NA 001 51

7 Alaskan pollock raw flesh only

NA NA 003 009 26 26 NA 060 004 232 5 022 13 68 216 12 30 120 018 003 039 100 56 001 27

8 Sole raw flesh only NA NA 015 008 43 25 NA 073 015 101 13 030 43 115 177 17 26 124 012 lt001 031 178 23 001 50

9 Sole grilled flesh only NA NA 012 010 37 39 NA 085 013 114 10 029 45 151 260 28 26 163 050 001 045 160 NA 001 83

10 Plaice raw flesh only NA NA 033 014 25 30 NA 057 023 130 12 077 355 147 226 17 21 157 010 001 045 180 31 lt001 35

11 Pangasius raw flesh only lt01 135 002 006 63 35 NA 023 012 105 10 066 379 204 293 10 29 166 009 002 032 190 3 001 18

12 Coley raw flesh only NA NA 023 017 26 37 NA 057 027 348 5 033 37 68 303 7 32 171 027 004 043 130 111 001 33

13 Sea bass raw flesh only 34 lt01 039 020 30 44 NA 048 037 301 5 073 25 72 370 14 30 202 027 004 062 90 8 002 29

19

Nutrient analysis of fish and fish products C

ompo

site

sam

ple

num

ber

Sample description Vi

tam

in A

mic

rogr

ams

100g

Vita

min

D m

icro

gram

s10

0g

Thia

min

mill

igra

ms

100g

Rib

ofla

vin

mill

igra

ms

100g

Nia

cin

mill

igra

ms

100g

Tryp

toph

an6

0m

illig

ram

s10

0g

Vita

min

C m

illig

ram

s10

0g

Vita

min

E m

illig

ram

s10

0g

Vita

min

B6

mill

igra

ms

100g

Vita

min

B12

mic

rogr

ams

100g

Fola

te m

icro

gram

s10

0g

Pant

othe

nic

acid

m

illig

ram

s10

0g

Bio

tin m

icro

gram

s10

0g

Sodi

um m

illig

ram

s10

0g

Pota

ssiu

m m

illig

ram

s10

0g

Cal

cium

mill

igra

ms

100g

Mag

nesi

um

mill

igra

ms

100g

Phos

phor

usm

illig

ram

s10

0g

Iron

mill

igra

ms

100g

Cop

per m

illig

ram

s10

0g

Zinc

mill

igra

ms

100g

Chl

orid

e m

illig

ram

s10

0g

Iodi

ne m

icro

gram

s10

0g

Man

gane

se m

illig

ram

s10

0g

Sele

nium

mic

rogr

ams

100g

14 Sea bass baked flesh only

NA NA 019 018 26 49 NA NA 014 291 4 063 25 80 390 31 35 231 027 004 075 100 NA 003 24

15

Prawns cold-water (Pandalus borealis) purchased cooked

lt01 lt01 lt001 005 lt01 36 NA 363 003 235 10 014 40 588 74 65 36 127 100 028 102 770 13 002 30

16

Prawns king warm-water (Penaeus vannamei) raw

lt01 lt01 lt001 005 01 36 NA 180 011 126 11 016 39 215 126 44 28 155 070 021 116 260 5 004 34

17

Prawns king warm-water (Penaeus vannamei) grilled from raw

NA NA NA NA NA NA NA NA NA NA NA NA NA 305 181 59 37 209 043 035 158 310 NA 005 41

18

Prawns king warm-water (Penaeus vannamei) purchased cooked

lt01 lt01 lt001 005 01 34 NA 164 005 140 10 020 43 643 65 49 21 125 027 023 104 740 12 003 30

19 Mussels purchased cooked

117 NA 002 026 10 46 NA 172 003 1056 25 032 110 401 116 40 50 258 325 017 339 700 247 018 66

20

Crab brown meat purchased cooked

6 lt01 006 150 10 64 lt01 733 022 2240 19 122 60 351 167 366 49 488 246 249 590 550 333 033 225

21

Crab white meat purchased cooked

lt01 lt01 003 025 05 45 lt01 212 010 340 6 199 114 322 240 86 34 147 053 095 723 480 103 004 87

22 Mackerel raw flesh only 54 800 017 030 113 44 NA 043 040 881 1 063 58 153 335 20 37 220 098 008 051 250 29 001 42

20

Nutrient analysis of fish and fish products C

ompo

site

sam

ple

num

ber

Sample description Vi

tam

in A

mic

rogr

ams

100g

Vita

min

D m

icro

gram

s10

0g

Thia

min

mill

igra

ms

100g

Rib

ofla

vin

mill

igra

ms

100g

Nia

cin

mill

igra

ms

100g

Tryp

toph

an6

0m

illig

ram

s10

0g

Vita

min

C m

illig

ram

s10

0g

Vita

min

E m

illig

ram

s10

0g

Vita

min

B6

mill

igra

ms

100g

Vita

min

B12

mic

rogr

ams

100g

Fola

te m

icro

gram

s10

0g

Pant

othe

nic

acid

m

illig

ram

s10

0g

Bio

tin m

icro

gram

s10

0g

Sodi

um m

illig

ram

s10

0g

Pota

ssiu

m m

illig

ram

s10

0g

Cal

cium

mill

igra

ms

100g

Mag

nesi

um

mill

igra

ms

100g

Phos

phor

usm

illig

ram

s10

0g

Iron

mill

igra

ms

100g

Cop

per m

illig

ram

s10

0g

Zinc

mill

igra

ms

100g

Chl

orid

e m

illig

ram

s10

0g

Iodi

ne m

icro

gram

s10

0g

Man

gane

se m

illig

ram

s10

0g

Sele

nium

mic

rogr

ams

100g

23 Mackerel grilled flesh only

61 850 014 037 111 44 NA 046 027 908 1 057 52 163 349 17 38 236 128 010 079 290 NA 001 60

24 Trout rainbow raw flesh only 25 789 016 012 73 42 NA 044 031 284 9 123 32 110 383 21 26 228 028 004 047 150 5 001 19

25 Trout rainbow baked flesh only

44 819 013 013 64 53 NA 089 019 311 11 111 38 93 434 19 29 254 040 005 056 160 NA 001 23

26

Kippers (analysed without butter) grilled flesh only

26 1009 lt001 027 51 45 NA 047 029 1112 3 081 61 947 384 39 47 270 151 011 107 1360 24 002 57

27 Kippers boil in the bag with butter cooked

30 1115 001 024 42 43 NA 023 022 948 3 057 55 860 254 47 38 208 111 012 147 1220 13 003 40

28 Tuna raw flesh only 76 320 013 007 219 61 NA 004 043 221 4 023 28 66 444 4 39 266 072 003 039 120 18 001 93

29 Tuna baked flesh only 78 310 012 007 174 75 NA 013 023 215 5 021 29 63 450 11 41 290 093 003 052 130 NA 001 92

30 Sardines raw flesh only 10 395 lt001 034 101 53 NA 031 031 831 7 069 97 136 387 50 32 257 155 013 071 200 79 003 51

31 Haddock smoked poached

2 200 011 014 63 51 NA 077 022 237 8 028 15 464 265 24 25 164 017 002 045 640 217 001 42

32

Plaice coated in breadcrumbs baked

NA NA 032 014 23 27 NA 332 009 164 9 043 350 275 178 61 22 126 077 005 063 390 16 019 30

33 Calamari coated in batter baked

64 NA 005 040 12 22 NA 075 003 172 3 068 25 1182 88 41 33 259 052 012 081 1280 3 019 17

34 Fish fingers cod grilledbaked

NA NA 017 008 12 34 NA 275 009 150 9 024 12 317 254 32 25 142 057 005 050 460 117 020 18

21

Nutrient analysis of fish and fish products C

ompo

site

sam

ple

num

ber

Sample description Vi

tam

in A

mic

rogr

ams

100g

Vita

min

D m

icro

gram

s10

0g

Thia

min

mill

igra

ms

100g

Rib

ofla

vin

mill

igra

ms

100g

Nia

cin

mill

igra

ms

100g

Tryp

toph

an6

0m

illig

ram

s10

0g

Vita

min

C m

illig

ram

s10

0g

Vita

min

E m

illig

ram

s10

0g

Vita

min

B6

mill

igra

ms

100g

Vita

min

B12

mic

rogr

ams

100g

Fola

te m

icro

gram

s10

0g

Pant

othe

nic

acid

m

illig

ram

s10

0g

Bio

tin m

icro

gram

s10

0g

Sodi

um m

illig

ram

s10

0g

Pota

ssiu

m m

illig

ram

s10

0g

Cal

cium

mill

igra

ms

100g

Mag

nesi

um

mill

igra

ms

100g

Phos

phor

usm

illig

ram

s10

0g

Iron

mill

igra

ms

100g

Cop

per m

illig

ram

s10

0g

Zinc

mill

igra

ms

100g

Chl

orid

e m

illig

ram

s10

0g

Iodi

ne m

icro

gram

s10

0g

Man

gane

se m

illig

ram

s10

0g

Sele

nium

mic

rogr

ams

100g

35 Fish fingers cod fried NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA

36 Fish fingers salmon grilledbaked

7 450 041 011 53 41 NA 282 022 227 15 058 25 288 300 14 30 194 075 007 058 420 7 032 24

37 Cod coated in batter fried NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA

38

Fishcakes white fish coated in breadcrumbs baked

NA NA 025 007 17 19 NA 198 009 144 6 031 22 356 233 51 19 102 076 006 042 520 58 017 13

39

Fishcakes salmon coated in breadcrumbs baked

2 571 038 010 47 28 NA 279 022 157 14 074 23 322 269 42 21 150 077 005 040 470 6 015 13

40

Scampi coated in breadcrumbs baked

NA NA 016 006 21 24 NA 318 006 152 14 029 21 561 234 105 34 260 191 018 081 620 101 027 26

41

Scampi coated in breadcrumbs fried

NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA

42 Fish pie white fish retail baked

84 282 011 013 08 16 NA 051 002 129 9 040 31 254 300 86 21 119 035 004 054 380 33 008 7

43 Mussels in white wine sauce cooked

11 lt01 005 018 08 18 NA 084 003 944 26 039 48 608 173 68 76 122 146 008 154 970 282 007 32

44 Salmon smoked (cold-smoked)

28 890 043 012 83 54 NA 203 073 315 15 122 52 1184 442 8 31 266 023 002 036 1480 9 001 19

45 Salmon smoked (hot-smoked)

NA 1100 041 016 95 65 NA 229 051 419 14 135 40 848 460 8 32 293 034 005 049 1200 NA 001 24

22

Nutrient analysis of fish and fish products C

ompo

site

sam

ple

num

ber

Sample description Vi

tam

in A

mic

rogr

ams

100g

Vita

min

D m

icro

gram

s10

0g

Thia

min

mill

igra

ms

100g

Rib

ofla

vin

mill

igra

ms

100g

Nia

cin

mill

igra

ms

100g

Tryp

toph

an6

0m

illig

ram

s10

0g

Vita

min

C m

illig

ram

s10

0g

Vita

min

E m

illig

ram

s10

0g

Vita

min

B6

mill

igra

ms

100g

Vita

min

B12

mic

rogr

ams

100g

Fola

te m

icro

gram

s10

0g

Pant

othe

nic

acid

m

illig

ram

s10

0g

Bio

tin m

icro

gram

s10

0g

Sodi

um m

illig

ram

s10

0g

Pota

ssiu

m m

illig

ram

s10

0g

Cal

cium

mill

igra

ms

100g

Mag

nesi

um

mill

igra

ms

100g

Phos

phor

usm

illig

ram

s10

0g

Iron

mill

igra

ms

100g

Cop

per m

illig

ram

s10

0g

Zinc

mill

igra

ms

100g

Chl

orid

e m

illig

ram

s10

0g

Iodi

ne m

icro

gram

s10

0g

Man

gane

se m

illig

ram

s10

0g

Sele

nium

mic

rogr

ams

100g

46 Mackerel smoked 36 820 015 037 69 46 NA 046 028 1018 4 061 40 746 319 33 38 237 113 007 092 1010 28 002 59

47 Seafood sticks NA NA 001 006 12 20 NA 047 003 094 12 030 33 714 21 50 8 61 019 001 028 940 21 002 19

48 Tuna canned in brine 26 110 lt001 011 103 62 NA 042 031 342 3 019 27 293 230 10 27 171 151 007 089 490 12 001 69

49 Tuna canned in sunflower oil NA NA NA NA NA NA NA 284 NA NA NA NA NA 368 267 11 35 204 119 005 080 610 NA 001 87

50 Salmon red canned 7 1090 003 021 76 61 NA 165 020 488 14 088 41 430 305 164 29 291 068 006 082 670 22 002 37

51

Salmon red canned skinless and boneless

10 1182 004 022 69 61 NA 147 023 450 12 082 49 379 304 6 27 214 060 007 052 580 24 001 38

52 Salmon pink canned 12 1359 002 021 74 60 NA 076 019 468 19 068 49 352 326 109 25 234 083 007 065 500 18 001 34

53 Mackerel canned in brine 11 740 004 022 55 59 NA 030 015 698 4 035 36 276 227 14 22 162 089 007 061 410 17 001 41

54

Sardines canned in tomato sauce whole contents

NA NA 003 022 55 52 NA 184 025 885 4 063 59 315 371 455 38 417 269 012 198 480 NA 018 39

55 Sardines canned in brine 10 327 001 022 55 42 NA 024 007 1081 4 064 47 368 287 679 42 545 273 013 223 560 26 018 41

56 Langoustine boiled NA NA 008 006 27 37 NA 355 010 245 5 024 34 216 214 125 53 197 168 032 137 280 139 012 49

Total vitamin A is calculated as retinol equivalents and is equal to retinol + (beta-carotene equivalents6) NA = Not Analysed

lt = Result was below the analytical limit of quantification (LOQ) or limit of detection (LOD) There is no distinction between lsquoltrsquo and lsquonot detectedrsquo Energy calculated assuming that mussels contain 35g carbohydrate as glycogen (existing data)4

23

Nutrient analysis of fish and fish products

Annex D Analytical methods used

Moisture A homogenised portion of the sample is mixed with sand and heated to 102degC The moisture loss is determined gravimetrically Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref BS 4401 pt31997 LOQ 01 g100g

Ash A homogenised portion of the sample is ashed in a muffle furnace at 550degC The ash is determined gravimetrically Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref BS 4401 pt111998 LOQ 01 g100g

Protein The sample is analysed using Leco instrumentation following the Dumas procedure The sample is combusted in an oxygen atmosphere the gaseous product is cleaned and nitrogen compounds converted to nitrogen which is measured by a thermal conductivity cell The crude protein is calculated by multiplying by the appropriate conversion factor Accredited to BSEN ISOIEC 170252005 UKAS 0680 LOQ 01 g100g

Fat The sample is acid hydrolysed with hydrochloric acid cooled filtered and dried The fat is extract from the residue with petroleum ether and the dried fat determined gravimetrically Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref BS 4401 pt41970 (Weibull Stoldt) LOQ 01 g100g

Fatty acids The lipid fractions of the sample are solvent extracted The isolated fat is transesterified with methanolic sodium methoxide to form fatty acid methyl esters (FAMES) The FAME profile is determined using capillary gas chromatography (GC) Quantification and identification of individual FAMEs in the test material is achieved with reference to calibration standards Accredited to BSEN ISOIEC 170252005 UKAS 0680 LOQ 001 mg100g

Sugars The sugars are extracted with water clarified and chromatographically separated on an amine column with an acetonitrilewater mobile phase The sugars are detected using an evaporative light scattering detector and quantified with reference to calibration standards Accredited to BSEN ISOIEC 170252005 UKAS 0680 LOQ 01 g100g

24

Nutrient analysis of fish and fish products

Starch The method consists of two separate determinations The sample is treated with warm diluted hydrochloric acid clarified and filtered the optical rotation of the resulting solution is determined In the second determination the sample is extracted with 40 ethanol and filtered The filtrate is acidified with hydrochloric acid clarified and filtered again the optical rotation of the resulting solution is determined at 20 plusmn2ordmC Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref The Feeding Stuffs (Sampling and Analysis) Regulations 1982 Method 30a LOQ 2 g100g

Oligosaccharides Malto-oligosaccharides (DP1-7) are determined individually by High Performance Anion Exchange Chromatography with Pulsed Amperometric Detection In-house method LOQ 01 g100g

Dietary Fibre AOAC The sample is weighed and de-fatted if necessary It is then gelatinised and treated with αshyamylase and further digested enzymatically with protease and amyloglucosidase to remove the starch and protein The dietary fibre is precipitated with IMS filtered washed dried and weighed Total dietary fibre is then determined gravimetrically and corrected for protein and ash Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref AOAC 9852945407 (2007) LOQ 05 g100g

Englyst (Non-starch polysaccharides) Englyst Fibrezym kit with colorimetric end point LOQ 02 g100g

Cholesterol Method Lipid in sample is saponified at high temperature with ethanolic KOH solution Unsaponifiable fraction containing cholesterol and other sterols is extracted with toluene Sterols are derivatized to trimethylsilyl (TMS) ethers and then quantified by GC LOQ 07 mg100 g Reproducibility 20 Reference Method ISO 6799 1992

Inorganics Sodium Potassium Calcium Magnesium Copper Iron Manganese Zinc Phosphorus Selenium Samples are digested in acid under oxidising conditions using sealed lsquobombsrsquo in automated microwave digestors to prevent losses of volatile metalsinorganics Metals (and some inorganics) are then determined by Inductively Coupled Plasma Optical Emission Spectrometry (ICP-OES) or by Inductively Coupled Plasma Mass Spectrometry (ICP-MS) These techniques allow the sensitive and accurate (true and precise) determination of metals in foods and allow matrix interferences to be overcome In house methods - UKAS accredited

25

Nutrient analysis of fish and fish products

Iodide Concentrations are determined by high resolution ICP-MS after extraction with tetra methyl ammonium hydroxide UKAS accredited

Chloride Concentrations are determined using a Corning Chloride Analyser after extraction with nitric acid In house method FFFB1-2104 - UKAS accredited

Vitamins ndash Water Soluble Thiamin Riboflavin amp Vitamin B6 Thiamin riboflavin and Vitamin B6 are determined by HPLC after appropriate and controlled acid and enzymatic hydrolysis The methods are based on published CEN Standards The selected method enables determination of total B6 as pyridoxine and is most appropriate to samples of this type where pyridoxine or its phosphate will form the major vitamin B6 component UKAS accredited

Niacin Total Folate Biotin Pantothenic acid Determined using microbiological assay (MBA) procedures with detection carried out using VitaFastreg MBA test kits UKAS accredited

Tryptophan Determined by HPLC using fluorescence detection after alkaline hydrolysis Tryptophan contributes to the available Niacin on the basis that Niacin = Tryptophan60

Vitamin B12 Vitamin B12 is extracted from food by autoclaving in acetate buffer in the presence of cyanide Vitamin B12 is determined by microbiological assay using LDelbrueckiiLactis UKAS accredited

The B-vitamin results are expressed as follows Thiamin thiamin chloride hydrochloride Riboflavin free riboflavin Niacin nicotinic acid Vitamin B6 pyridoxine hydrochloride Pantothenate pantothenic acid Biotin d-biotin B12 cyanocobalamin Total folate pteroyglutamic acid

Vitamin C Vitamin C is determined by HPLC using fluorescence detection

Oil Soluble Vitamins

26

Nutrient analysis of fish and fish products

Vitamins A D E and the carotenoids are determined using an in house procedure involving saponification of the sample solvent extraction and HPLC determination - UKAS accredited methods based on

bull Vitamin A ndash Retinol BS EN 12823-12000 Foodstuffs-Determination of Vitamin A by High Performance Liquid Chromatography-Part 1 Measurement of Retinol

bull Vitamin A ndash β-Carotene BS EN 12823-22000 Foodstuffs-Determination of Vitamin A by High Performance Liquid Chromatography-Part 2 Measurement of β-Carotene

bull Vitamin D BS EN 128212000 Foodstuffs-Determination of Vitamin D by High Performance Liquid Chromatography-Measurement of Cholecalciferol (D3) and Ergocalciferol (D2)

bull Vitamin E BS EN 128222000 Foodstuffs-Determination of Vitamin E by High Performance Liquid Chromatography-Measurement of α- β- γ- and δ-tocopherols

The total vitamin E figure takes into account the relative biological activities of the different isomers Vitamin E is given as mg100g of α - tocopherol equivalent The activities used for these calculations are as shown below

α - tocopherol 10 β - tocopherol 04 γ - tocopherol 01 δ - tocopherol 001

Total vitamin A is expressed as ug100g all-trans retinol equivalent (ATRE) and is calculated as follows

All-trans retinol + (07513-cis retinol) +( β-carotene6) +(other active carotenoids12)

UKAS accredited

Details of the quality control measures employed are given in the analytical report associated with this project available at wwwdhgovukpublications

27

Nutrient analysis of fish and fish products

References 1 Responsibility for nutrition policy in England transferred from the Food Standards Agency to the Department of Health (DH) on 1st October 2010 Management of the rolling programme of nutrient analysis has also transferred to DH2Food Standards Agency Management of the Food Standards Agency programme of nutrient analysis and associated work httpcollectionseuroparchiveorgtna20100907111047httpfoodgovuksciencedietarysurve ysanalyticalsurveysn10040 (accessed 28 December 2012) 3Food Standards Agency McCance amp Widdowsonrsquos The Composition of Foods integrated dataset httptnaeuroparchiveorg20110116113217httpwwwfoodgovuksciencedietarysurveysdi etsurveys (accessed 28 December 2012) 4 Holland B Brown J and Buss Fish and Fish products Third supplement to fifth edition of McCance and Widdowsons The Composition of Foods Royal Society of Chemistry 1993

28

Page 9: Nutrient analysis of fish and fish products- Summary report · Nutrient analysis of fish and fish products additional 6 composites (made up of between 3 and 6 sub-samples) were investigated

Nutrient analysis of fish and fish products

Results

Each of the composite samples was analysed for an extensive range of nutrients and therefore this project generated a large number of individual results A summary of results for energy protein carbohydrate fat and fatty acids fibre cholesterol vitamins and minerals is provided in Annex C The full set of results are provided in the analytical report associated with this project which is available at wwwdhgovukpublications

Interpretation

This survey has determined the nutrient composition of fish and fish products

The results from this survey provide us with robust up-to-date data which will be incorporated into the Department of Healthrsquos nutrient databanks which support our National Diet and Nutrition Survey and other national dietary surveys enabling the Government to monitor the nationrsquos diet The results of this survey will also be incorporated into future publications in the McCance and Widdowsonrsquos The Composition of Foods series

It is difficult to make robust comparisons between current data and existing data held for fish and fish products derived from analytical surveys undertaken in the 1980s due to confounding factors (such as developments in analytical methods) Where it is possible to compare data results are broadly similar to existing data Where there are differences in levels of some nutrients compared with previous data this may be due to confounding factors and are unlikely to be nutritionally significant in a varied diet

9

Nutrient analysis of fish and fish products

Further Information

The report of this survey (entitled Nutrient analysis of fish and fish products) is available at wwwdhgovukpublications

Other enquiries should be addressed to

Mrs Melanie Farron-Wilson Department of Health 6th Floor Wellington House 133-155 Waterloo Road London SE1 8UG Tel +44 (0) 20 7972 3369 E-mail melaniefarron-wilsondhgsigovuk

10

Nutrient analysis of fish and fish products

Annex A Details of composite samples analysed

Sample Food Group 1 Cod raw flesh only 2 Cod baked flesh only 3 Cod microwaved flesh only 4 Haddock raw flesh only 5 Haddock grilled flesh only 6 Haddock steamed flesh only 7 Alaskan pollock raw flesh only 8 Sole raw flesh only 9 Sole grilled flesh only 10 Plaice raw flesh only 11 Pangasius raw flesh only 12 Coley raw flesh only 13 Sea bass raw flesh only 14 Sea bass baked flesh only 15 Prawns cold-water (Pandalus borealis) purchased cooked 16 Prawns king warm-water (Penaeus vannamei) raw 17 Prawns king warm-water (Penaeus vannamei) grilled from raw 18 Prawns king warm-water (Penaeus vannamei) purchased cooked 19 Mussels purchased cooked 20 Crab brown meat purchased cooked 21 Crab white meat purchased cooked 22 Mackerel raw flesh only 23 Mackerel grilled flesh only 24 Trout rainbow raw flesh only 25 Trout rainbow baked flesh only 26 Kippers (analysed without butter) grilled flesh only 27 Kippers boil in the bag with butter cooked 28 Tuna raw flesh only 29 Tuna baked flesh only 30 Sardines raw flesh only 31 Haddock smoked poached 32 Plaice coated in breadcrumbs baked 33 Calamari coated in batter baked 34 Fish fingers cod grilledbaked 35 Fish fingers cod fried

11

Nutrient analysis of fish and fish products

36 Fish fingers salmon grilledbaked 37 Cod coated in batter fried 38 Fishcakes white fish coated in breadcrumbs baked 39 Fishcakes salmon coated in breadcrumbs baked 40 Scampi coated in breadcrumbs baked 41 Scampi coated in breadcrumbs fried 42 Fish pie white fish retail baked 43 Mussels in white wine sauce cooked 44 Salmon smoked (cold-smoked) 45 Salmon smoked (hot-smoked) 46 Mackerel smoked 47 Seafood sticks 48 Tuna canned in brine 49 Tuna canned in sunflower oil 50 Salmon red canned 51 Salmon red canned skinless and boneless 52 Salmon pink canned 53 Mackerel canned in brine 54 Sardines canned in tomato sauce whole contents 55 Sardines canned in brine 56 Langoustine boiled

Samples for measurement of weight loss on cooking 57 Herring 58 Hake 59 Sea bream 60 Tilapia 61 Halibut 62 Swordfish

12

Nutrient analysis of fish and fish products

Annex B List of nutrients analysed

Proximates

Water Protein (nitrogen and nitrogen factor) Fat Dry Ash content

Fatty acids Individual fatty acids (cis amp trans isomers positional isomers branched chain) (expressed as percentage total fatty acids and per 100g food)

Sterols Cholesterol

Carbohydrate (All expressed as monosaccharide equivalents) Starch total sugars total carbohydrate glucose fructose sucrose maltose lactose galactose

Fibre As non-starch polysaccharide ie Englyst method and AOAC method

Inorganics Sodium potassium calcium magnesium phosphorus iron copper zinc chloride manganese iodine selenium

Water soluble vitamins

Thiamin riboflavin niacin tryptophan (to calculate niacin equivalent) vitamin B6 vitamin B12 folate pantothenic acid biotin vitamin C

Vitamin A Retinol carotenoids (alpha-carotene beta-carotene cryptoxanthins) Other carotenoids Lutein lycopene zeaxanthin

Vitamin D Vitamin D3 25-OH vitamin D

Vitamin E Alpha-tocopherol beta-tocopherol delta-tocopherol gamma-tocopherol alpha-tocotrienol gamma-tocotrienol

Note Each of the samples was analysed for a range of nutrients in the above list depending on existing compositional data available and the importance of fish and fish products as a dietary source of each nutrient

13

Nutrient analysis of fish and fish products

Annex C Analytical data

Macronutrients

Com

posi

te s

ampl

e nu

mbe

r

Sample description W

ater

g1

00g

Prot

ein

g10

0g

Tota

l fat

g1

00g

Ash

g1

00g

Car

bohy

drat

e g

100g

Ener

gy (k

cal)

100g

Ener

gy (k

J)1

00g

Engl

yst f

ibre

g1

00g

AO

AC

fibr

e g

100g

Star

ch g

100

g

Tota

l sug

ars

g10

0g

Glu

cose

g1

00g

Fruc

tose

g1

00g

Sucr

ose

g10

0g

Mal

tose

g1

00g

Lact

ose

g10

0g

Gal

acto

se g

100

g

Satu

rate

d fa

tty a

cids

g1

00g

Cis

-mon

ouns

atur

ated

fatty

acid

s g

100g

Cis

-n3

fatty

aci

ds g

100

g

Cis

-n6

fatty

aci

ds g

100

g

Cis

-pol

yuns

atur

ated

fatty

acid

s g

100g

Tran

s fa

tty a

cids

g1

00g

Cho

lest

erol

m

illig

ram

s10

0g

1 Cod raw flesh only 816 175 06 11 NA 75 320 NA NA NA NA NA NA NA NA NA NA 016 014 008 003 011 lt001 52

2 Cod baked flesh only 769 239 05 12 NA 100 425 NA NA NA NA NA NA NA NA NA NA 012 008 013 002 016 lt001 NA

3 Cod microwaved flesh only

772 235 04 12 NA 98 414 NA NA NA NA NA NA NA NA NA NA 008 008 009 002 011 lt001 NA

4 Haddock raw flesh only 817 178 04 10 NA 75 317 NA NA NA NA NA NA NA NA NA NA 009 008 009 001 010 lt001 49

5 Haddock grilled flesh only

759 239 03 13 NA 98 417 NA NA NA NA NA NA NA NA NA NA 006 005 010 001 011 lt001 NA

6 Haddock steamed flesh only

782 218 06 13 NA 93 393 NA NA NA NA NA NA NA NA NA NA 012 009 019 002 022 lt001 NA

7 Alaskan pollock raw flesh only

837 164 07 08 NA 72 305 NA NA NA NA NA NA NA NA NA NA 014 017 014 001 016 001 49

8 Sole raw flesh only 827 167 07 09 NA 73 310 NA NA NA NA NA NA NA NA NA NA 016 014 014 002 016 lt001 47

9 Sole grilled flesh only 768 215 06 11 NA 91 388 NA NA NA NA NA NA NA NA NA NA 016 008 013 002 016 lt001 NA

10 Plaice raw flesh only 804 164 12 10 NA 76 323 NA NA NA NA NA NA NA NA NA NA 022 025 022 003 025 001 66

11 Pangasius raw flesh only 837 149 16 12 NA 74 313 NA NA NA NA NA NA NA NA NA NA 049 044 002 015 017 lt001 36

14

Nutrient analysis of fish and fish products C

ompo

site

sam

ple

num

ber

Sample description W

ater

g1

00g

Prot

ein

g10

0g

Tota

l fat

g1

00g

Ash

g1

00g

Car

bohy

drat

e g

100g

Ener

gy (k

cal)

100g

Ener

gy (k

J)1

00g

Engl

yst f

ibre

g1

00g

AO

AC

fibr

e g

100g

Star

ch g

100

g

Tota

l sug

ars

g10

0g

Glu

cose

g1

00g

Fruc

tose

g1

00g

Sucr

ose

g10

0g

Mal

tose

g1

00g

Lact

ose

g10

0g

Gal

acto

se g

100

g

Satu

rate

d fa

tty a

cids

g1

00g

Cis

-mon

ouns

atur

ated

fatty

acid

s g

100g

Cis

-n3

fatty

aci

ds g

100

g

Cis

-n6

fatty

aci

ds g

100

g

Cis

-pol

yuns

atur

ated

fatty

acid

s g

100g

Tran

s fa

tty a

cids

g1

00g

Cho

lest

erol

m

illig

ram

s10

0g

12 Coley raw flesh only 819 180 11 12 NA 82 347 NA NA NA NA NA NA NA NA NA NA 020 026 025 002 027 lt001 47

13 Sea bass raw flesh only 694 200 98 11 NA 168 703 NA NA NA NA NA NA NA NA NA NA 216 340 171 120 291 002 71

14 Sea bass baked flesh only 690 232 68 12 NA 154 646 NA NA NA NA NA NA NA NA NA NA 147 229 123 085 209 001 NA

15

Prawns cold-water (Pandalus borealis) purchased cooked

840 154 09 20 NA 70 295 NA NA NA NA NA NA NA NA NA NA 015 019 020 002 022 lt001 143

16

Prawns king warm-water (Penaeus vannamei) raw

819 176 07 10 NA 77 325 NA NA NA NA NA NA NA NA NA NA 017 008 012 009 022 lt001 150

17

Prawns king warm-water (Penaeus vannamei) grilled from raw

738 235 09 13 NA 102 433 NA NA NA NA NA NA NA NA NA NA 020 010 014 011 025 lt001 NA

18

Prawns king warm-water (Penaeus vannamei) purchased cooked

824 162 04 19 NA 68 290 NA NA NA NA NA NA NA NA NA NA 010 005 007 005 013 lt001 162

19 Mussels purchased cooked

755 177 22 18 NA 104 438 NA NA NA NA NA NA NA NA NA NA 034 026 054 008 062 lt001 45

20 Crab brown meat purchased cooked

665 188 78 25 NA 145 608 NA NA NA NA NA NA NA NA NA NA 126 174 130 029 160 004 271

21 Crab white meat purchased cooked

776 205 03 16 NA 85 360 NA NA NA NA NA NA NA NA NA NA 004 007 007 002 008 lt001 66

22 Mackerel raw flesh only 619 180 179 12 NA 233 968 NA NA NA NA NA NA NA NA NA NA 385 668 405 041 446 002 60

15

Nutrient analysis of fish and fish products C

ompo

site

sam

ple

num

ber

Sample description W

ater

g1

00g

Prot

ein

g10

0g

Tota

l fat

g1

00g

Ash

g1

00g

Car

bohy

drat

e g

100g

Ener

gy (k

cal)

100g

Ener

gy (k

J)1

00g

Engl

yst f

ibre

g1

00g

AO

AC

fibr

e g

100g

Star

ch g

100

g

Tota

l sug

ars

g10

0g

Glu

cose

g1

00g

Fruc

tose

g1

00g

Sucr

ose

g10

0g

Mal

tose

g1

00g

Lact

ose

g10

0g

Gal

acto

se g

100

g

Satu

rate

d fa

tty a

cids

g1

00g

Cis

-mon

ouns

atur

ated

fatty

acid

s g

100g

Cis

-n3

fatty

aci

ds g

100

g

Cis

-n6

fatty

aci

ds g

100

g

Cis

-pol

yuns

atur

ated

fatty

acid

s g

100g

Tran

s fa

tty a

cids

g1

00g

Cho

lest

erol

m

illig

ram

s10

0g

23 Mackerel grilled flesh only 538 203 224 13 NA 283 1174 NA NA NA NA NA NA NA NA NA NA 510 830 483 053 536 002 NA

24 Trout rainbow raw flesh only 761 199 53 12 NA 127 534 NA NA NA NA NA NA NA NA NA NA 121 144 141 040 180 001 60

25 Trout rainbow baked flesh only 701 238 61 13 NA 150 630 NA NA NA NA NA NA NA NA NA NA 144 155 172 044 216 001 NA

26

Kippers (analysed without butter) grilled flesh only

586 217 176 33 NA 245 1020 NA NA NA NA NA NA NA NA NA NA 374 738 335 032 366 001 65

27 Kippers boil in the bag with butter cooked

636 186 132 29 NA 193 805 NA NA NA NA NA NA NA NA NA NA 296 579 219 023 242 002 71

28 Tuna raw flesh only 749 252 07 14 NA 107 454 NA NA NA NA NA NA NA NA NA NA 021 019 009 004 013 lt001 35

29 Tuna baked flesh only 682 323 08 12 NA 136 579 NA NA NA NA NA NA NA NA NA NA 029 024 011 005 016 lt001 NA

30 Sardines raw flesh only 744 198 61 14 NA 134 562 NA NA NA NA NA NA NA NA NA NA 183 180 132 024 156 001 51

31 Haddock smoked poached

760 218 05 19 NA 92 389 NA NA NA NA NA NA NA NA NA NA 009 007 019 002 021 lt001 65

32 Plaice coated in breadcrumbs baked

528 144 116 12 215 243 1018 05 15 202 13 02 lt01 lt01 11 lt01 lt01 123 562 076 319 395 002 39

33 Calamari coated in batter baked

421 85 175 34 259 288 1206 04 19 259 lt01 lt01 lt01 lt01 lt01 lt01 lt01 207 466 025 951 976 002 85

34 Fish fingers cod grilledbaked

545 143 92 14 220 223 936 NA NA 206 15 lt01 lt01 02 13 lt01 lt01 119 440 042 261 304 002 36

35 Fish fingers cod fried 545 NA 126 NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA

36 Fish fingers salmon grilledbaked

508 172 112 14 207 247 1038 NA NA 196 11 01 01 lt01 09 lt01 lt01 107 576 093 266 360 002 29

37 Cod coated in batter fried 492 NA 179 NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA

16

Nutrient analysis of fish and fish products C

ompo

site

sam

ple

num

ber

Sample description W

ater

g1

00g

Prot

ein

g10

0g

Tota

l fat

g1

00g

Ash

g1

00g

Car

bohy

drat

e g

100g

Ener

gy (k

cal)

100g

Ener

gy (k

J)1

00g

Engl

yst f

ibre

g1

00g

AO

AC

fibr

e g

100g

Star

ch g

100

g

Tota

l sug

ars

g10

0g

Glu

cose

g1

00g

Fruc

tose

g1

00g

Sucr

ose

g10

0g

Mal

tose

g1

00g

Lact

ose

g10

0g

Gal

acto

se g

100

g

Satu

rate

d fa

tty a

cids

g1

00g

Cis

-mon

ouns

atur

ated

fatty

acid

s g

100g

Cis

-n3

fatty

aci

ds g

100

g

Cis

-n6

fatty

aci

ds g

100

g

Cis

-pol

yuns

atur

ated

fatty

acid

s g

100g

Tran

s fa

tty a

cids

g1

00g

Cho

lest

erol

m

illig

ram

s10

0g

38

Fishcakes white fish coated in breadcrumbs baked

569 93 94 15 226 206 867 04 17 208 18 02 02 01 13 lt01 lt01 100 552 055 172 227 002 30

39

Fishcakes salmon coated in breadcrumbs baked

547 114 137 16 204 245 1027 NA NA 188 16 01 02 lt01 13 lt01 lt01 200 700 174 191 365 004 25

40 Scampi coated in breadcrumbs baked

507 116 105 23 243 232 975 03 15 235 08 lt01 lt01 lt01 08 lt01 lt01 085 624 074 197 272 001 64

41

Scampi coated in breadcrumbs fried

516 NA 130 NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA

42 Fish pie white fish retail baked

738 66 48 15 144 124 521 06 21 127 18 02 lt01 03 lt01 12 lt01 255 139 012 022 033 012 29

43 Mussels in white wine sauce cooked

820 97 32 23 37 81 342 lt01 lt05 29 08 lt01 lt01 lt01 lt01 08 lt01 126 071 026 062 089 004 25

44 Salmon smoked (cold-smoked) 645 228 101 41 05 184 769 NA NA NA 05 lt01 lt01 lt01 05 lt01 lt01 215 310 218 066 284 001 45

45 Salmon smoked (hot-smoked) 601 254 88 33 13 186 778 NA NA NA 13 lt01 lt01 08 04 lt01 lt01 194 263 228 064 292 001 NA

46 Mackerel smoked 509 211 241 29 NA 301 1250 NA NA NA NA NA NA NA NA NA NA 504 933 557 058 614 002 63

47 Seafood sticks 733 73 19 21 149 102 433 NA NA 101 48 lt01 lt01 48 lt01 lt01 lt01 029 072 019 052 017 lt001 16

48 Tuna canned in brine 743 249 10 15 NA 109 460 NA NA NA NA NA NA NA NA NA NA 030 017 032 008 040 lt001 47

49 Tuna canned in sunflower oil 671 254 64 18 NA 159 669 NA NA NA NA NA NA NA NA NA NA 078 164 018 343 362 lt001 NA

50 Salmon red canned 665 235 73 21 NA 160 670 NA NA NA NA NA NA NA NA NA NA 143 301 165 015 180 001 62

51 Salmon red canned skinless and boneless

685 232 67 19 NA 153 642 NA NA NA NA NA NA NA NA NA NA 128 275 150 015 165 001 61

17

Nutrient analysis of fish and fish products C

ompo

site

sam

ple

num

ber

Sample description W

ater

g1

00g

Prot

ein

g10

0g

Tota

l fat

g1

00g

Ash

g1

00g

Car

bohy

drat

e g

100g

Ener

gy (k

cal)

100g

Ener

gy (k

J)1

00g

Engl

yst f

ibre

g1

00g

AO

AC

fibr

e g

100g

Star

ch g

100

g

Tota

l sug

ars

g10

0g

Glu

cose

g1

00g

Fruc

tose

g1

00g

Sucr

ose

g10

0g

Mal

tose

g1

00g

Lact

ose

g10

0g

Gal

acto

se g

100

g

Satu

rate

d fa

tty a

cids

g1

00g

Cis

-mon

ouns

atur

ated

fatty

ac

ids

g10

0g

Cis

-n3

fatty

aci

ds g

100

g

Cis

-n6

fatty

aci

ds g

100

g

Cis

-pol

yuns

atur

ated

fatty

acid

s g

100g

Tran

s fa

tty a

cids

g1

00g

Cho

lest

erol

m

illig

ram

s10

0g

52 Salmon pink canned 714 236 48 21 NA 138 579 NA NA NA NA NA NA NA NA NA NA 092 171 134 011 145 001 61

53 Mackerel canned in brine 650 192 141 14 NA 204 848 NA NA NA NA NA NA NA NA NA NA 317 481 353 033 386 001 52

54

Sardines canned in tomato sauce whole contents

673 185 108 28 09 175 729 NA NA lt05 09 03 06 lt01 lt01 lt01 lt01 289 270 298 051 349 001 71

55 Sardines canned in brine 661 221 91 31 NA 170 712 NA NA NA NA NA NA NA NA NA NA 261 229 250 023 273 001 66

56 Langoustine boiled 807 197 08 15 NA 86 369 NA NA NA NA NA NA NA NA NA NA 015 015 017 004 021 lt001 133

18

Nutrient analysis of fish and fish products

Micronutrients

Com

posi

te s

ampl

e nu

mbe

r

Sample description Vi

tam

in A

mic

rogr

ams

100g

Vita

min

D m

icro

gram

s10

0g

Thia

min

mill

igra

ms

100g

Rib

ofla

vin

mill

igra

ms

100g

Nia

cin

mill

igra

ms

100g

Tryp

toph

an6

0m

illig

ram

s10

0g

Vita

min

C m

illig

ram

s10

0g

Vita

min

E m

illig

ram

s10

0g

Vita

min

B6

mill

igra

ms

100g

Vita

min

B12

mic

rogr

ams

100g

Fola

te m

icro

gram

s10

0g

Pant

othe

nic

acid

m

illig

ram

s10

0g

Bio

tin m

icro

gram

s10

0g

Sodi

um m

illig

ram

s10

0g

Pota

ssiu

m m

illig

ram

s10

0g

Cal

cium

mill

igra

ms

100g

Mag

nesi

umm

illig

ram

s10

0g

Phos

phor

usm

illig

ram

s10

0g

Iron

mill

igra

ms

100g

Cop

per m

illig

ram

s10

0g

Zinc

mill

igra

ms

100g

Chl

orid

e m

illig

ram

s10

0g

Iodi

ne m

icro

gram

s10

0g

Man

gane

se m

illig

ram

s10

0g

Sele

nium

mic

rogr

ams

100g

1 Cod raw flesh only 2 lt01 006 008 23 26 NA 066 014 145 7 025 13 91 322 12 25 169 010 002 034 165 196 001 23

2 Cod baked flesh only 2 lt01 010 009 20 40 NA 095 012 191 8 030 09 91 367 18 30 189 015 002 057 130 161 001 44

3 Cod microwaved flesh only

NA NA 008 010 18 37 NA 086 013 219 8 028 07 108 427 16 32 216 016 002 053 168 NA 001 44

4 Haddock raw flesh only 1 NA 013 015 49 31 NA 049 029 190 10 027 20 68 315 11 25 163 012 002 031 110 320 001 34

5 Haddock grilled flesh only

NA NA 009 014 40 43 NA 052 029 237 6 028 17 92 433 20 33 232 017 002 050 130 NA 001 48

6 Haddock steamed flesh only

NA NA 007 011 39 41 NA 057 024 214 9 029 16 84 376 14 28 199 016 003 042 120 NA 001 51

7 Alaskan pollock raw flesh only

NA NA 003 009 26 26 NA 060 004 232 5 022 13 68 216 12 30 120 018 003 039 100 56 001 27

8 Sole raw flesh only NA NA 015 008 43 25 NA 073 015 101 13 030 43 115 177 17 26 124 012 lt001 031 178 23 001 50

9 Sole grilled flesh only NA NA 012 010 37 39 NA 085 013 114 10 029 45 151 260 28 26 163 050 001 045 160 NA 001 83

10 Plaice raw flesh only NA NA 033 014 25 30 NA 057 023 130 12 077 355 147 226 17 21 157 010 001 045 180 31 lt001 35

11 Pangasius raw flesh only lt01 135 002 006 63 35 NA 023 012 105 10 066 379 204 293 10 29 166 009 002 032 190 3 001 18

12 Coley raw flesh only NA NA 023 017 26 37 NA 057 027 348 5 033 37 68 303 7 32 171 027 004 043 130 111 001 33

13 Sea bass raw flesh only 34 lt01 039 020 30 44 NA 048 037 301 5 073 25 72 370 14 30 202 027 004 062 90 8 002 29

19

Nutrient analysis of fish and fish products C

ompo

site

sam

ple

num

ber

Sample description Vi

tam

in A

mic

rogr

ams

100g

Vita

min

D m

icro

gram

s10

0g

Thia

min

mill

igra

ms

100g

Rib

ofla

vin

mill

igra

ms

100g

Nia

cin

mill

igra

ms

100g

Tryp

toph

an6

0m

illig

ram

s10

0g

Vita

min

C m

illig

ram

s10

0g

Vita

min

E m

illig

ram

s10

0g

Vita

min

B6

mill

igra

ms

100g

Vita

min

B12

mic

rogr

ams

100g

Fola

te m

icro

gram

s10

0g

Pant

othe

nic

acid

m

illig

ram

s10

0g

Bio

tin m

icro

gram

s10

0g

Sodi

um m

illig

ram

s10

0g

Pota

ssiu

m m

illig

ram

s10

0g

Cal

cium

mill

igra

ms

100g

Mag

nesi

um

mill

igra

ms

100g

Phos

phor

usm

illig

ram

s10

0g

Iron

mill

igra

ms

100g

Cop

per m

illig

ram

s10

0g

Zinc

mill

igra

ms

100g

Chl

orid

e m

illig

ram

s10

0g

Iodi

ne m

icro

gram

s10

0g

Man

gane

se m

illig

ram

s10

0g

Sele

nium

mic

rogr

ams

100g

14 Sea bass baked flesh only

NA NA 019 018 26 49 NA NA 014 291 4 063 25 80 390 31 35 231 027 004 075 100 NA 003 24

15

Prawns cold-water (Pandalus borealis) purchased cooked

lt01 lt01 lt001 005 lt01 36 NA 363 003 235 10 014 40 588 74 65 36 127 100 028 102 770 13 002 30

16

Prawns king warm-water (Penaeus vannamei) raw

lt01 lt01 lt001 005 01 36 NA 180 011 126 11 016 39 215 126 44 28 155 070 021 116 260 5 004 34

17

Prawns king warm-water (Penaeus vannamei) grilled from raw

NA NA NA NA NA NA NA NA NA NA NA NA NA 305 181 59 37 209 043 035 158 310 NA 005 41

18

Prawns king warm-water (Penaeus vannamei) purchased cooked

lt01 lt01 lt001 005 01 34 NA 164 005 140 10 020 43 643 65 49 21 125 027 023 104 740 12 003 30

19 Mussels purchased cooked

117 NA 002 026 10 46 NA 172 003 1056 25 032 110 401 116 40 50 258 325 017 339 700 247 018 66

20

Crab brown meat purchased cooked

6 lt01 006 150 10 64 lt01 733 022 2240 19 122 60 351 167 366 49 488 246 249 590 550 333 033 225

21

Crab white meat purchased cooked

lt01 lt01 003 025 05 45 lt01 212 010 340 6 199 114 322 240 86 34 147 053 095 723 480 103 004 87

22 Mackerel raw flesh only 54 800 017 030 113 44 NA 043 040 881 1 063 58 153 335 20 37 220 098 008 051 250 29 001 42

20

Nutrient analysis of fish and fish products C

ompo

site

sam

ple

num

ber

Sample description Vi

tam

in A

mic

rogr

ams

100g

Vita

min

D m

icro

gram

s10

0g

Thia

min

mill

igra

ms

100g

Rib

ofla

vin

mill

igra

ms

100g

Nia

cin

mill

igra

ms

100g

Tryp

toph

an6

0m

illig

ram

s10

0g

Vita

min

C m

illig

ram

s10

0g

Vita

min

E m

illig

ram

s10

0g

Vita

min

B6

mill

igra

ms

100g

Vita

min

B12

mic

rogr

ams

100g

Fola

te m

icro

gram

s10

0g

Pant

othe

nic

acid

m

illig

ram

s10

0g

Bio

tin m

icro

gram

s10

0g

Sodi

um m

illig

ram

s10

0g

Pota

ssiu

m m

illig

ram

s10

0g

Cal

cium

mill

igra

ms

100g

Mag

nesi

um

mill

igra

ms

100g

Phos

phor

usm

illig

ram

s10

0g

Iron

mill

igra

ms

100g

Cop

per m

illig

ram

s10

0g

Zinc

mill

igra

ms

100g

Chl

orid

e m

illig

ram

s10

0g

Iodi

ne m

icro

gram

s10

0g

Man

gane

se m

illig

ram

s10

0g

Sele

nium

mic

rogr

ams

100g

23 Mackerel grilled flesh only

61 850 014 037 111 44 NA 046 027 908 1 057 52 163 349 17 38 236 128 010 079 290 NA 001 60

24 Trout rainbow raw flesh only 25 789 016 012 73 42 NA 044 031 284 9 123 32 110 383 21 26 228 028 004 047 150 5 001 19

25 Trout rainbow baked flesh only

44 819 013 013 64 53 NA 089 019 311 11 111 38 93 434 19 29 254 040 005 056 160 NA 001 23

26

Kippers (analysed without butter) grilled flesh only

26 1009 lt001 027 51 45 NA 047 029 1112 3 081 61 947 384 39 47 270 151 011 107 1360 24 002 57

27 Kippers boil in the bag with butter cooked

30 1115 001 024 42 43 NA 023 022 948 3 057 55 860 254 47 38 208 111 012 147 1220 13 003 40

28 Tuna raw flesh only 76 320 013 007 219 61 NA 004 043 221 4 023 28 66 444 4 39 266 072 003 039 120 18 001 93

29 Tuna baked flesh only 78 310 012 007 174 75 NA 013 023 215 5 021 29 63 450 11 41 290 093 003 052 130 NA 001 92

30 Sardines raw flesh only 10 395 lt001 034 101 53 NA 031 031 831 7 069 97 136 387 50 32 257 155 013 071 200 79 003 51

31 Haddock smoked poached

2 200 011 014 63 51 NA 077 022 237 8 028 15 464 265 24 25 164 017 002 045 640 217 001 42

32

Plaice coated in breadcrumbs baked

NA NA 032 014 23 27 NA 332 009 164 9 043 350 275 178 61 22 126 077 005 063 390 16 019 30

33 Calamari coated in batter baked

64 NA 005 040 12 22 NA 075 003 172 3 068 25 1182 88 41 33 259 052 012 081 1280 3 019 17

34 Fish fingers cod grilledbaked

NA NA 017 008 12 34 NA 275 009 150 9 024 12 317 254 32 25 142 057 005 050 460 117 020 18

21

Nutrient analysis of fish and fish products C

ompo

site

sam

ple

num

ber

Sample description Vi

tam

in A

mic

rogr

ams

100g

Vita

min

D m

icro

gram

s10

0g

Thia

min

mill

igra

ms

100g

Rib

ofla

vin

mill

igra

ms

100g

Nia

cin

mill

igra

ms

100g

Tryp

toph

an6

0m

illig

ram

s10

0g

Vita

min

C m

illig

ram

s10

0g

Vita

min

E m

illig

ram

s10

0g

Vita

min

B6

mill

igra

ms

100g

Vita

min

B12

mic

rogr

ams

100g

Fola

te m

icro

gram

s10

0g

Pant

othe

nic

acid

m

illig

ram

s10

0g

Bio

tin m

icro

gram

s10

0g

Sodi

um m

illig

ram

s10

0g

Pota

ssiu

m m

illig

ram

s10

0g

Cal

cium

mill

igra

ms

100g

Mag

nesi

um

mill

igra

ms

100g

Phos

phor

usm

illig

ram

s10

0g

Iron

mill

igra

ms

100g

Cop

per m

illig

ram

s10

0g

Zinc

mill

igra

ms

100g

Chl

orid

e m

illig

ram

s10

0g

Iodi

ne m

icro

gram

s10

0g

Man

gane

se m

illig

ram

s10

0g

Sele

nium

mic

rogr

ams

100g

35 Fish fingers cod fried NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA

36 Fish fingers salmon grilledbaked

7 450 041 011 53 41 NA 282 022 227 15 058 25 288 300 14 30 194 075 007 058 420 7 032 24

37 Cod coated in batter fried NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA

38

Fishcakes white fish coated in breadcrumbs baked

NA NA 025 007 17 19 NA 198 009 144 6 031 22 356 233 51 19 102 076 006 042 520 58 017 13

39

Fishcakes salmon coated in breadcrumbs baked

2 571 038 010 47 28 NA 279 022 157 14 074 23 322 269 42 21 150 077 005 040 470 6 015 13

40

Scampi coated in breadcrumbs baked

NA NA 016 006 21 24 NA 318 006 152 14 029 21 561 234 105 34 260 191 018 081 620 101 027 26

41

Scampi coated in breadcrumbs fried

NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA

42 Fish pie white fish retail baked

84 282 011 013 08 16 NA 051 002 129 9 040 31 254 300 86 21 119 035 004 054 380 33 008 7

43 Mussels in white wine sauce cooked

11 lt01 005 018 08 18 NA 084 003 944 26 039 48 608 173 68 76 122 146 008 154 970 282 007 32

44 Salmon smoked (cold-smoked)

28 890 043 012 83 54 NA 203 073 315 15 122 52 1184 442 8 31 266 023 002 036 1480 9 001 19

45 Salmon smoked (hot-smoked)

NA 1100 041 016 95 65 NA 229 051 419 14 135 40 848 460 8 32 293 034 005 049 1200 NA 001 24

22

Nutrient analysis of fish and fish products C

ompo

site

sam

ple

num

ber

Sample description Vi

tam

in A

mic

rogr

ams

100g

Vita

min

D m

icro

gram

s10

0g

Thia

min

mill

igra

ms

100g

Rib

ofla

vin

mill

igra

ms

100g

Nia

cin

mill

igra

ms

100g

Tryp

toph

an6

0m

illig

ram

s10

0g

Vita

min

C m

illig

ram

s10

0g

Vita

min

E m

illig

ram

s10

0g

Vita

min

B6

mill

igra

ms

100g

Vita

min

B12

mic

rogr

ams

100g

Fola

te m

icro

gram

s10

0g

Pant

othe

nic

acid

m

illig

ram

s10

0g

Bio

tin m

icro

gram

s10

0g

Sodi

um m

illig

ram

s10

0g

Pota

ssiu

m m

illig

ram

s10

0g

Cal

cium

mill

igra

ms

100g

Mag

nesi

um

mill

igra

ms

100g

Phos

phor

usm

illig

ram

s10

0g

Iron

mill

igra

ms

100g

Cop

per m

illig

ram

s10

0g

Zinc

mill

igra

ms

100g

Chl

orid

e m

illig

ram

s10

0g

Iodi

ne m

icro

gram

s10

0g

Man

gane

se m

illig

ram

s10

0g

Sele

nium

mic

rogr

ams

100g

46 Mackerel smoked 36 820 015 037 69 46 NA 046 028 1018 4 061 40 746 319 33 38 237 113 007 092 1010 28 002 59

47 Seafood sticks NA NA 001 006 12 20 NA 047 003 094 12 030 33 714 21 50 8 61 019 001 028 940 21 002 19

48 Tuna canned in brine 26 110 lt001 011 103 62 NA 042 031 342 3 019 27 293 230 10 27 171 151 007 089 490 12 001 69

49 Tuna canned in sunflower oil NA NA NA NA NA NA NA 284 NA NA NA NA NA 368 267 11 35 204 119 005 080 610 NA 001 87

50 Salmon red canned 7 1090 003 021 76 61 NA 165 020 488 14 088 41 430 305 164 29 291 068 006 082 670 22 002 37

51

Salmon red canned skinless and boneless

10 1182 004 022 69 61 NA 147 023 450 12 082 49 379 304 6 27 214 060 007 052 580 24 001 38

52 Salmon pink canned 12 1359 002 021 74 60 NA 076 019 468 19 068 49 352 326 109 25 234 083 007 065 500 18 001 34

53 Mackerel canned in brine 11 740 004 022 55 59 NA 030 015 698 4 035 36 276 227 14 22 162 089 007 061 410 17 001 41

54

Sardines canned in tomato sauce whole contents

NA NA 003 022 55 52 NA 184 025 885 4 063 59 315 371 455 38 417 269 012 198 480 NA 018 39

55 Sardines canned in brine 10 327 001 022 55 42 NA 024 007 1081 4 064 47 368 287 679 42 545 273 013 223 560 26 018 41

56 Langoustine boiled NA NA 008 006 27 37 NA 355 010 245 5 024 34 216 214 125 53 197 168 032 137 280 139 012 49

Total vitamin A is calculated as retinol equivalents and is equal to retinol + (beta-carotene equivalents6) NA = Not Analysed

lt = Result was below the analytical limit of quantification (LOQ) or limit of detection (LOD) There is no distinction between lsquoltrsquo and lsquonot detectedrsquo Energy calculated assuming that mussels contain 35g carbohydrate as glycogen (existing data)4

23

Nutrient analysis of fish and fish products

Annex D Analytical methods used

Moisture A homogenised portion of the sample is mixed with sand and heated to 102degC The moisture loss is determined gravimetrically Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref BS 4401 pt31997 LOQ 01 g100g

Ash A homogenised portion of the sample is ashed in a muffle furnace at 550degC The ash is determined gravimetrically Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref BS 4401 pt111998 LOQ 01 g100g

Protein The sample is analysed using Leco instrumentation following the Dumas procedure The sample is combusted in an oxygen atmosphere the gaseous product is cleaned and nitrogen compounds converted to nitrogen which is measured by a thermal conductivity cell The crude protein is calculated by multiplying by the appropriate conversion factor Accredited to BSEN ISOIEC 170252005 UKAS 0680 LOQ 01 g100g

Fat The sample is acid hydrolysed with hydrochloric acid cooled filtered and dried The fat is extract from the residue with petroleum ether and the dried fat determined gravimetrically Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref BS 4401 pt41970 (Weibull Stoldt) LOQ 01 g100g

Fatty acids The lipid fractions of the sample are solvent extracted The isolated fat is transesterified with methanolic sodium methoxide to form fatty acid methyl esters (FAMES) The FAME profile is determined using capillary gas chromatography (GC) Quantification and identification of individual FAMEs in the test material is achieved with reference to calibration standards Accredited to BSEN ISOIEC 170252005 UKAS 0680 LOQ 001 mg100g

Sugars The sugars are extracted with water clarified and chromatographically separated on an amine column with an acetonitrilewater mobile phase The sugars are detected using an evaporative light scattering detector and quantified with reference to calibration standards Accredited to BSEN ISOIEC 170252005 UKAS 0680 LOQ 01 g100g

24

Nutrient analysis of fish and fish products

Starch The method consists of two separate determinations The sample is treated with warm diluted hydrochloric acid clarified and filtered the optical rotation of the resulting solution is determined In the second determination the sample is extracted with 40 ethanol and filtered The filtrate is acidified with hydrochloric acid clarified and filtered again the optical rotation of the resulting solution is determined at 20 plusmn2ordmC Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref The Feeding Stuffs (Sampling and Analysis) Regulations 1982 Method 30a LOQ 2 g100g

Oligosaccharides Malto-oligosaccharides (DP1-7) are determined individually by High Performance Anion Exchange Chromatography with Pulsed Amperometric Detection In-house method LOQ 01 g100g

Dietary Fibre AOAC The sample is weighed and de-fatted if necessary It is then gelatinised and treated with αshyamylase and further digested enzymatically with protease and amyloglucosidase to remove the starch and protein The dietary fibre is precipitated with IMS filtered washed dried and weighed Total dietary fibre is then determined gravimetrically and corrected for protein and ash Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref AOAC 9852945407 (2007) LOQ 05 g100g

Englyst (Non-starch polysaccharides) Englyst Fibrezym kit with colorimetric end point LOQ 02 g100g

Cholesterol Method Lipid in sample is saponified at high temperature with ethanolic KOH solution Unsaponifiable fraction containing cholesterol and other sterols is extracted with toluene Sterols are derivatized to trimethylsilyl (TMS) ethers and then quantified by GC LOQ 07 mg100 g Reproducibility 20 Reference Method ISO 6799 1992

Inorganics Sodium Potassium Calcium Magnesium Copper Iron Manganese Zinc Phosphorus Selenium Samples are digested in acid under oxidising conditions using sealed lsquobombsrsquo in automated microwave digestors to prevent losses of volatile metalsinorganics Metals (and some inorganics) are then determined by Inductively Coupled Plasma Optical Emission Spectrometry (ICP-OES) or by Inductively Coupled Plasma Mass Spectrometry (ICP-MS) These techniques allow the sensitive and accurate (true and precise) determination of metals in foods and allow matrix interferences to be overcome In house methods - UKAS accredited

25

Nutrient analysis of fish and fish products

Iodide Concentrations are determined by high resolution ICP-MS after extraction with tetra methyl ammonium hydroxide UKAS accredited

Chloride Concentrations are determined using a Corning Chloride Analyser after extraction with nitric acid In house method FFFB1-2104 - UKAS accredited

Vitamins ndash Water Soluble Thiamin Riboflavin amp Vitamin B6 Thiamin riboflavin and Vitamin B6 are determined by HPLC after appropriate and controlled acid and enzymatic hydrolysis The methods are based on published CEN Standards The selected method enables determination of total B6 as pyridoxine and is most appropriate to samples of this type where pyridoxine or its phosphate will form the major vitamin B6 component UKAS accredited

Niacin Total Folate Biotin Pantothenic acid Determined using microbiological assay (MBA) procedures with detection carried out using VitaFastreg MBA test kits UKAS accredited

Tryptophan Determined by HPLC using fluorescence detection after alkaline hydrolysis Tryptophan contributes to the available Niacin on the basis that Niacin = Tryptophan60

Vitamin B12 Vitamin B12 is extracted from food by autoclaving in acetate buffer in the presence of cyanide Vitamin B12 is determined by microbiological assay using LDelbrueckiiLactis UKAS accredited

The B-vitamin results are expressed as follows Thiamin thiamin chloride hydrochloride Riboflavin free riboflavin Niacin nicotinic acid Vitamin B6 pyridoxine hydrochloride Pantothenate pantothenic acid Biotin d-biotin B12 cyanocobalamin Total folate pteroyglutamic acid

Vitamin C Vitamin C is determined by HPLC using fluorescence detection

Oil Soluble Vitamins

26

Nutrient analysis of fish and fish products

Vitamins A D E and the carotenoids are determined using an in house procedure involving saponification of the sample solvent extraction and HPLC determination - UKAS accredited methods based on

bull Vitamin A ndash Retinol BS EN 12823-12000 Foodstuffs-Determination of Vitamin A by High Performance Liquid Chromatography-Part 1 Measurement of Retinol

bull Vitamin A ndash β-Carotene BS EN 12823-22000 Foodstuffs-Determination of Vitamin A by High Performance Liquid Chromatography-Part 2 Measurement of β-Carotene

bull Vitamin D BS EN 128212000 Foodstuffs-Determination of Vitamin D by High Performance Liquid Chromatography-Measurement of Cholecalciferol (D3) and Ergocalciferol (D2)

bull Vitamin E BS EN 128222000 Foodstuffs-Determination of Vitamin E by High Performance Liquid Chromatography-Measurement of α- β- γ- and δ-tocopherols

The total vitamin E figure takes into account the relative biological activities of the different isomers Vitamin E is given as mg100g of α - tocopherol equivalent The activities used for these calculations are as shown below

α - tocopherol 10 β - tocopherol 04 γ - tocopherol 01 δ - tocopherol 001

Total vitamin A is expressed as ug100g all-trans retinol equivalent (ATRE) and is calculated as follows

All-trans retinol + (07513-cis retinol) +( β-carotene6) +(other active carotenoids12)

UKAS accredited

Details of the quality control measures employed are given in the analytical report associated with this project available at wwwdhgovukpublications

27

Nutrient analysis of fish and fish products

References 1 Responsibility for nutrition policy in England transferred from the Food Standards Agency to the Department of Health (DH) on 1st October 2010 Management of the rolling programme of nutrient analysis has also transferred to DH2Food Standards Agency Management of the Food Standards Agency programme of nutrient analysis and associated work httpcollectionseuroparchiveorgtna20100907111047httpfoodgovuksciencedietarysurve ysanalyticalsurveysn10040 (accessed 28 December 2012) 3Food Standards Agency McCance amp Widdowsonrsquos The Composition of Foods integrated dataset httptnaeuroparchiveorg20110116113217httpwwwfoodgovuksciencedietarysurveysdi etsurveys (accessed 28 December 2012) 4 Holland B Brown J and Buss Fish and Fish products Third supplement to fifth edition of McCance and Widdowsons The Composition of Foods Royal Society of Chemistry 1993

28

Page 10: Nutrient analysis of fish and fish products- Summary report · Nutrient analysis of fish and fish products additional 6 composites (made up of between 3 and 6 sub-samples) were investigated

Nutrient analysis of fish and fish products

Further Information

The report of this survey (entitled Nutrient analysis of fish and fish products) is available at wwwdhgovukpublications

Other enquiries should be addressed to

Mrs Melanie Farron-Wilson Department of Health 6th Floor Wellington House 133-155 Waterloo Road London SE1 8UG Tel +44 (0) 20 7972 3369 E-mail melaniefarron-wilsondhgsigovuk

10

Nutrient analysis of fish and fish products

Annex A Details of composite samples analysed

Sample Food Group 1 Cod raw flesh only 2 Cod baked flesh only 3 Cod microwaved flesh only 4 Haddock raw flesh only 5 Haddock grilled flesh only 6 Haddock steamed flesh only 7 Alaskan pollock raw flesh only 8 Sole raw flesh only 9 Sole grilled flesh only 10 Plaice raw flesh only 11 Pangasius raw flesh only 12 Coley raw flesh only 13 Sea bass raw flesh only 14 Sea bass baked flesh only 15 Prawns cold-water (Pandalus borealis) purchased cooked 16 Prawns king warm-water (Penaeus vannamei) raw 17 Prawns king warm-water (Penaeus vannamei) grilled from raw 18 Prawns king warm-water (Penaeus vannamei) purchased cooked 19 Mussels purchased cooked 20 Crab brown meat purchased cooked 21 Crab white meat purchased cooked 22 Mackerel raw flesh only 23 Mackerel grilled flesh only 24 Trout rainbow raw flesh only 25 Trout rainbow baked flesh only 26 Kippers (analysed without butter) grilled flesh only 27 Kippers boil in the bag with butter cooked 28 Tuna raw flesh only 29 Tuna baked flesh only 30 Sardines raw flesh only 31 Haddock smoked poached 32 Plaice coated in breadcrumbs baked 33 Calamari coated in batter baked 34 Fish fingers cod grilledbaked 35 Fish fingers cod fried

11

Nutrient analysis of fish and fish products

36 Fish fingers salmon grilledbaked 37 Cod coated in batter fried 38 Fishcakes white fish coated in breadcrumbs baked 39 Fishcakes salmon coated in breadcrumbs baked 40 Scampi coated in breadcrumbs baked 41 Scampi coated in breadcrumbs fried 42 Fish pie white fish retail baked 43 Mussels in white wine sauce cooked 44 Salmon smoked (cold-smoked) 45 Salmon smoked (hot-smoked) 46 Mackerel smoked 47 Seafood sticks 48 Tuna canned in brine 49 Tuna canned in sunflower oil 50 Salmon red canned 51 Salmon red canned skinless and boneless 52 Salmon pink canned 53 Mackerel canned in brine 54 Sardines canned in tomato sauce whole contents 55 Sardines canned in brine 56 Langoustine boiled

Samples for measurement of weight loss on cooking 57 Herring 58 Hake 59 Sea bream 60 Tilapia 61 Halibut 62 Swordfish

12

Nutrient analysis of fish and fish products

Annex B List of nutrients analysed

Proximates

Water Protein (nitrogen and nitrogen factor) Fat Dry Ash content

Fatty acids Individual fatty acids (cis amp trans isomers positional isomers branched chain) (expressed as percentage total fatty acids and per 100g food)

Sterols Cholesterol

Carbohydrate (All expressed as monosaccharide equivalents) Starch total sugars total carbohydrate glucose fructose sucrose maltose lactose galactose

Fibre As non-starch polysaccharide ie Englyst method and AOAC method

Inorganics Sodium potassium calcium magnesium phosphorus iron copper zinc chloride manganese iodine selenium

Water soluble vitamins

Thiamin riboflavin niacin tryptophan (to calculate niacin equivalent) vitamin B6 vitamin B12 folate pantothenic acid biotin vitamin C

Vitamin A Retinol carotenoids (alpha-carotene beta-carotene cryptoxanthins) Other carotenoids Lutein lycopene zeaxanthin

Vitamin D Vitamin D3 25-OH vitamin D

Vitamin E Alpha-tocopherol beta-tocopherol delta-tocopherol gamma-tocopherol alpha-tocotrienol gamma-tocotrienol

Note Each of the samples was analysed for a range of nutrients in the above list depending on existing compositional data available and the importance of fish and fish products as a dietary source of each nutrient

13

Nutrient analysis of fish and fish products

Annex C Analytical data

Macronutrients

Com

posi

te s

ampl

e nu

mbe

r

Sample description W

ater

g1

00g

Prot

ein

g10

0g

Tota

l fat

g1

00g

Ash

g1

00g

Car

bohy

drat

e g

100g

Ener

gy (k

cal)

100g

Ener

gy (k

J)1

00g

Engl

yst f

ibre

g1

00g

AO

AC

fibr

e g

100g

Star

ch g

100

g

Tota

l sug

ars

g10

0g

Glu

cose

g1

00g

Fruc

tose

g1

00g

Sucr

ose

g10

0g

Mal

tose

g1

00g

Lact

ose

g10

0g

Gal

acto

se g

100

g

Satu

rate

d fa

tty a

cids

g1

00g

Cis

-mon

ouns

atur

ated

fatty

acid

s g

100g

Cis

-n3

fatty

aci

ds g

100

g

Cis

-n6

fatty

aci

ds g

100

g

Cis

-pol

yuns

atur

ated

fatty

acid

s g

100g

Tran

s fa

tty a

cids

g1

00g

Cho

lest

erol

m

illig

ram

s10

0g

1 Cod raw flesh only 816 175 06 11 NA 75 320 NA NA NA NA NA NA NA NA NA NA 016 014 008 003 011 lt001 52

2 Cod baked flesh only 769 239 05 12 NA 100 425 NA NA NA NA NA NA NA NA NA NA 012 008 013 002 016 lt001 NA

3 Cod microwaved flesh only

772 235 04 12 NA 98 414 NA NA NA NA NA NA NA NA NA NA 008 008 009 002 011 lt001 NA

4 Haddock raw flesh only 817 178 04 10 NA 75 317 NA NA NA NA NA NA NA NA NA NA 009 008 009 001 010 lt001 49

5 Haddock grilled flesh only

759 239 03 13 NA 98 417 NA NA NA NA NA NA NA NA NA NA 006 005 010 001 011 lt001 NA

6 Haddock steamed flesh only

782 218 06 13 NA 93 393 NA NA NA NA NA NA NA NA NA NA 012 009 019 002 022 lt001 NA

7 Alaskan pollock raw flesh only

837 164 07 08 NA 72 305 NA NA NA NA NA NA NA NA NA NA 014 017 014 001 016 001 49

8 Sole raw flesh only 827 167 07 09 NA 73 310 NA NA NA NA NA NA NA NA NA NA 016 014 014 002 016 lt001 47

9 Sole grilled flesh only 768 215 06 11 NA 91 388 NA NA NA NA NA NA NA NA NA NA 016 008 013 002 016 lt001 NA

10 Plaice raw flesh only 804 164 12 10 NA 76 323 NA NA NA NA NA NA NA NA NA NA 022 025 022 003 025 001 66

11 Pangasius raw flesh only 837 149 16 12 NA 74 313 NA NA NA NA NA NA NA NA NA NA 049 044 002 015 017 lt001 36

14

Nutrient analysis of fish and fish products C

ompo

site

sam

ple

num

ber

Sample description W

ater

g1

00g

Prot

ein

g10

0g

Tota

l fat

g1

00g

Ash

g1

00g

Car

bohy

drat

e g

100g

Ener

gy (k

cal)

100g

Ener

gy (k

J)1

00g

Engl

yst f

ibre

g1

00g

AO

AC

fibr

e g

100g

Star

ch g

100

g

Tota

l sug

ars

g10

0g

Glu

cose

g1

00g

Fruc

tose

g1

00g

Sucr

ose

g10

0g

Mal

tose

g1

00g

Lact

ose

g10

0g

Gal

acto

se g

100

g

Satu

rate

d fa

tty a

cids

g1

00g

Cis

-mon

ouns

atur

ated

fatty

acid

s g

100g

Cis

-n3

fatty

aci

ds g

100

g

Cis

-n6

fatty

aci

ds g

100

g

Cis

-pol

yuns

atur

ated

fatty

acid

s g

100g

Tran

s fa

tty a

cids

g1

00g

Cho

lest

erol

m

illig

ram

s10

0g

12 Coley raw flesh only 819 180 11 12 NA 82 347 NA NA NA NA NA NA NA NA NA NA 020 026 025 002 027 lt001 47

13 Sea bass raw flesh only 694 200 98 11 NA 168 703 NA NA NA NA NA NA NA NA NA NA 216 340 171 120 291 002 71

14 Sea bass baked flesh only 690 232 68 12 NA 154 646 NA NA NA NA NA NA NA NA NA NA 147 229 123 085 209 001 NA

15

Prawns cold-water (Pandalus borealis) purchased cooked

840 154 09 20 NA 70 295 NA NA NA NA NA NA NA NA NA NA 015 019 020 002 022 lt001 143

16

Prawns king warm-water (Penaeus vannamei) raw

819 176 07 10 NA 77 325 NA NA NA NA NA NA NA NA NA NA 017 008 012 009 022 lt001 150

17

Prawns king warm-water (Penaeus vannamei) grilled from raw

738 235 09 13 NA 102 433 NA NA NA NA NA NA NA NA NA NA 020 010 014 011 025 lt001 NA

18

Prawns king warm-water (Penaeus vannamei) purchased cooked

824 162 04 19 NA 68 290 NA NA NA NA NA NA NA NA NA NA 010 005 007 005 013 lt001 162

19 Mussels purchased cooked

755 177 22 18 NA 104 438 NA NA NA NA NA NA NA NA NA NA 034 026 054 008 062 lt001 45

20 Crab brown meat purchased cooked

665 188 78 25 NA 145 608 NA NA NA NA NA NA NA NA NA NA 126 174 130 029 160 004 271

21 Crab white meat purchased cooked

776 205 03 16 NA 85 360 NA NA NA NA NA NA NA NA NA NA 004 007 007 002 008 lt001 66

22 Mackerel raw flesh only 619 180 179 12 NA 233 968 NA NA NA NA NA NA NA NA NA NA 385 668 405 041 446 002 60

15

Nutrient analysis of fish and fish products C

ompo

site

sam

ple

num

ber

Sample description W

ater

g1

00g

Prot

ein

g10

0g

Tota

l fat

g1

00g

Ash

g1

00g

Car

bohy

drat

e g

100g

Ener

gy (k

cal)

100g

Ener

gy (k

J)1

00g

Engl

yst f

ibre

g1

00g

AO

AC

fibr

e g

100g

Star

ch g

100

g

Tota

l sug

ars

g10

0g

Glu

cose

g1

00g

Fruc

tose

g1

00g

Sucr

ose

g10

0g

Mal

tose

g1

00g

Lact

ose

g10

0g

Gal

acto

se g

100

g

Satu

rate

d fa

tty a

cids

g1

00g

Cis

-mon

ouns

atur

ated

fatty

acid

s g

100g

Cis

-n3

fatty

aci

ds g

100

g

Cis

-n6

fatty

aci

ds g

100

g

Cis

-pol

yuns

atur

ated

fatty

acid

s g

100g

Tran

s fa

tty a

cids

g1

00g

Cho

lest

erol

m

illig

ram

s10

0g

23 Mackerel grilled flesh only 538 203 224 13 NA 283 1174 NA NA NA NA NA NA NA NA NA NA 510 830 483 053 536 002 NA

24 Trout rainbow raw flesh only 761 199 53 12 NA 127 534 NA NA NA NA NA NA NA NA NA NA 121 144 141 040 180 001 60

25 Trout rainbow baked flesh only 701 238 61 13 NA 150 630 NA NA NA NA NA NA NA NA NA NA 144 155 172 044 216 001 NA

26

Kippers (analysed without butter) grilled flesh only

586 217 176 33 NA 245 1020 NA NA NA NA NA NA NA NA NA NA 374 738 335 032 366 001 65

27 Kippers boil in the bag with butter cooked

636 186 132 29 NA 193 805 NA NA NA NA NA NA NA NA NA NA 296 579 219 023 242 002 71

28 Tuna raw flesh only 749 252 07 14 NA 107 454 NA NA NA NA NA NA NA NA NA NA 021 019 009 004 013 lt001 35

29 Tuna baked flesh only 682 323 08 12 NA 136 579 NA NA NA NA NA NA NA NA NA NA 029 024 011 005 016 lt001 NA

30 Sardines raw flesh only 744 198 61 14 NA 134 562 NA NA NA NA NA NA NA NA NA NA 183 180 132 024 156 001 51

31 Haddock smoked poached

760 218 05 19 NA 92 389 NA NA NA NA NA NA NA NA NA NA 009 007 019 002 021 lt001 65

32 Plaice coated in breadcrumbs baked

528 144 116 12 215 243 1018 05 15 202 13 02 lt01 lt01 11 lt01 lt01 123 562 076 319 395 002 39

33 Calamari coated in batter baked

421 85 175 34 259 288 1206 04 19 259 lt01 lt01 lt01 lt01 lt01 lt01 lt01 207 466 025 951 976 002 85

34 Fish fingers cod grilledbaked

545 143 92 14 220 223 936 NA NA 206 15 lt01 lt01 02 13 lt01 lt01 119 440 042 261 304 002 36

35 Fish fingers cod fried 545 NA 126 NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA

36 Fish fingers salmon grilledbaked

508 172 112 14 207 247 1038 NA NA 196 11 01 01 lt01 09 lt01 lt01 107 576 093 266 360 002 29

37 Cod coated in batter fried 492 NA 179 NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA

16

Nutrient analysis of fish and fish products C

ompo

site

sam

ple

num

ber

Sample description W

ater

g1

00g

Prot

ein

g10

0g

Tota

l fat

g1

00g

Ash

g1

00g

Car

bohy

drat

e g

100g

Ener

gy (k

cal)

100g

Ener

gy (k

J)1

00g

Engl

yst f

ibre

g1

00g

AO

AC

fibr

e g

100g

Star

ch g

100

g

Tota

l sug

ars

g10

0g

Glu

cose

g1

00g

Fruc

tose

g1

00g

Sucr

ose

g10

0g

Mal

tose

g1

00g

Lact

ose

g10

0g

Gal

acto

se g

100

g

Satu

rate

d fa

tty a

cids

g1

00g

Cis

-mon

ouns

atur

ated

fatty

acid

s g

100g

Cis

-n3

fatty

aci

ds g

100

g

Cis

-n6

fatty

aci

ds g

100

g

Cis

-pol

yuns

atur

ated

fatty

acid

s g

100g

Tran

s fa

tty a

cids

g1

00g

Cho

lest

erol

m

illig

ram

s10

0g

38

Fishcakes white fish coated in breadcrumbs baked

569 93 94 15 226 206 867 04 17 208 18 02 02 01 13 lt01 lt01 100 552 055 172 227 002 30

39

Fishcakes salmon coated in breadcrumbs baked

547 114 137 16 204 245 1027 NA NA 188 16 01 02 lt01 13 lt01 lt01 200 700 174 191 365 004 25

40 Scampi coated in breadcrumbs baked

507 116 105 23 243 232 975 03 15 235 08 lt01 lt01 lt01 08 lt01 lt01 085 624 074 197 272 001 64

41

Scampi coated in breadcrumbs fried

516 NA 130 NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA

42 Fish pie white fish retail baked

738 66 48 15 144 124 521 06 21 127 18 02 lt01 03 lt01 12 lt01 255 139 012 022 033 012 29

43 Mussels in white wine sauce cooked

820 97 32 23 37 81 342 lt01 lt05 29 08 lt01 lt01 lt01 lt01 08 lt01 126 071 026 062 089 004 25

44 Salmon smoked (cold-smoked) 645 228 101 41 05 184 769 NA NA NA 05 lt01 lt01 lt01 05 lt01 lt01 215 310 218 066 284 001 45

45 Salmon smoked (hot-smoked) 601 254 88 33 13 186 778 NA NA NA 13 lt01 lt01 08 04 lt01 lt01 194 263 228 064 292 001 NA

46 Mackerel smoked 509 211 241 29 NA 301 1250 NA NA NA NA NA NA NA NA NA NA 504 933 557 058 614 002 63

47 Seafood sticks 733 73 19 21 149 102 433 NA NA 101 48 lt01 lt01 48 lt01 lt01 lt01 029 072 019 052 017 lt001 16

48 Tuna canned in brine 743 249 10 15 NA 109 460 NA NA NA NA NA NA NA NA NA NA 030 017 032 008 040 lt001 47

49 Tuna canned in sunflower oil 671 254 64 18 NA 159 669 NA NA NA NA NA NA NA NA NA NA 078 164 018 343 362 lt001 NA

50 Salmon red canned 665 235 73 21 NA 160 670 NA NA NA NA NA NA NA NA NA NA 143 301 165 015 180 001 62

51 Salmon red canned skinless and boneless

685 232 67 19 NA 153 642 NA NA NA NA NA NA NA NA NA NA 128 275 150 015 165 001 61

17

Nutrient analysis of fish and fish products C

ompo

site

sam

ple

num

ber

Sample description W

ater

g1

00g

Prot

ein

g10

0g

Tota

l fat

g1

00g

Ash

g1

00g

Car

bohy

drat

e g

100g

Ener

gy (k

cal)

100g

Ener

gy (k

J)1

00g

Engl

yst f

ibre

g1

00g

AO

AC

fibr

e g

100g

Star

ch g

100

g

Tota

l sug

ars

g10

0g

Glu

cose

g1

00g

Fruc

tose

g1

00g

Sucr

ose

g10

0g

Mal

tose

g1

00g

Lact

ose

g10

0g

Gal

acto

se g

100

g

Satu

rate

d fa

tty a

cids

g1

00g

Cis

-mon

ouns

atur

ated

fatty

ac

ids

g10

0g

Cis

-n3

fatty

aci

ds g

100

g

Cis

-n6

fatty

aci

ds g

100

g

Cis

-pol

yuns

atur

ated

fatty

acid

s g

100g

Tran

s fa

tty a

cids

g1

00g

Cho

lest

erol

m

illig

ram

s10

0g

52 Salmon pink canned 714 236 48 21 NA 138 579 NA NA NA NA NA NA NA NA NA NA 092 171 134 011 145 001 61

53 Mackerel canned in brine 650 192 141 14 NA 204 848 NA NA NA NA NA NA NA NA NA NA 317 481 353 033 386 001 52

54

Sardines canned in tomato sauce whole contents

673 185 108 28 09 175 729 NA NA lt05 09 03 06 lt01 lt01 lt01 lt01 289 270 298 051 349 001 71

55 Sardines canned in brine 661 221 91 31 NA 170 712 NA NA NA NA NA NA NA NA NA NA 261 229 250 023 273 001 66

56 Langoustine boiled 807 197 08 15 NA 86 369 NA NA NA NA NA NA NA NA NA NA 015 015 017 004 021 lt001 133

18

Nutrient analysis of fish and fish products

Micronutrients

Com

posi

te s

ampl

e nu

mbe

r

Sample description Vi

tam

in A

mic

rogr

ams

100g

Vita

min

D m

icro

gram

s10

0g

Thia

min

mill

igra

ms

100g

Rib

ofla

vin

mill

igra

ms

100g

Nia

cin

mill

igra

ms

100g

Tryp

toph

an6

0m

illig

ram

s10

0g

Vita

min

C m

illig

ram

s10

0g

Vita

min

E m

illig

ram

s10

0g

Vita

min

B6

mill

igra

ms

100g

Vita

min

B12

mic

rogr

ams

100g

Fola

te m

icro

gram

s10

0g

Pant

othe

nic

acid

m

illig

ram

s10

0g

Bio

tin m

icro

gram

s10

0g

Sodi

um m

illig

ram

s10

0g

Pota

ssiu

m m

illig

ram

s10

0g

Cal

cium

mill

igra

ms

100g

Mag

nesi

umm

illig

ram

s10

0g

Phos

phor

usm

illig

ram

s10

0g

Iron

mill

igra

ms

100g

Cop

per m

illig

ram

s10

0g

Zinc

mill

igra

ms

100g

Chl

orid

e m

illig

ram

s10

0g

Iodi

ne m

icro

gram

s10

0g

Man

gane

se m

illig

ram

s10

0g

Sele

nium

mic

rogr

ams

100g

1 Cod raw flesh only 2 lt01 006 008 23 26 NA 066 014 145 7 025 13 91 322 12 25 169 010 002 034 165 196 001 23

2 Cod baked flesh only 2 lt01 010 009 20 40 NA 095 012 191 8 030 09 91 367 18 30 189 015 002 057 130 161 001 44

3 Cod microwaved flesh only

NA NA 008 010 18 37 NA 086 013 219 8 028 07 108 427 16 32 216 016 002 053 168 NA 001 44

4 Haddock raw flesh only 1 NA 013 015 49 31 NA 049 029 190 10 027 20 68 315 11 25 163 012 002 031 110 320 001 34

5 Haddock grilled flesh only

NA NA 009 014 40 43 NA 052 029 237 6 028 17 92 433 20 33 232 017 002 050 130 NA 001 48

6 Haddock steamed flesh only

NA NA 007 011 39 41 NA 057 024 214 9 029 16 84 376 14 28 199 016 003 042 120 NA 001 51

7 Alaskan pollock raw flesh only

NA NA 003 009 26 26 NA 060 004 232 5 022 13 68 216 12 30 120 018 003 039 100 56 001 27

8 Sole raw flesh only NA NA 015 008 43 25 NA 073 015 101 13 030 43 115 177 17 26 124 012 lt001 031 178 23 001 50

9 Sole grilled flesh only NA NA 012 010 37 39 NA 085 013 114 10 029 45 151 260 28 26 163 050 001 045 160 NA 001 83

10 Plaice raw flesh only NA NA 033 014 25 30 NA 057 023 130 12 077 355 147 226 17 21 157 010 001 045 180 31 lt001 35

11 Pangasius raw flesh only lt01 135 002 006 63 35 NA 023 012 105 10 066 379 204 293 10 29 166 009 002 032 190 3 001 18

12 Coley raw flesh only NA NA 023 017 26 37 NA 057 027 348 5 033 37 68 303 7 32 171 027 004 043 130 111 001 33

13 Sea bass raw flesh only 34 lt01 039 020 30 44 NA 048 037 301 5 073 25 72 370 14 30 202 027 004 062 90 8 002 29

19

Nutrient analysis of fish and fish products C

ompo

site

sam

ple

num

ber

Sample description Vi

tam

in A

mic

rogr

ams

100g

Vita

min

D m

icro

gram

s10

0g

Thia

min

mill

igra

ms

100g

Rib

ofla

vin

mill

igra

ms

100g

Nia

cin

mill

igra

ms

100g

Tryp

toph

an6

0m

illig

ram

s10

0g

Vita

min

C m

illig

ram

s10

0g

Vita

min

E m

illig

ram

s10

0g

Vita

min

B6

mill

igra

ms

100g

Vita

min

B12

mic

rogr

ams

100g

Fola

te m

icro

gram

s10

0g

Pant

othe

nic

acid

m

illig

ram

s10

0g

Bio

tin m

icro

gram

s10

0g

Sodi

um m

illig

ram

s10

0g

Pota

ssiu

m m

illig

ram

s10

0g

Cal

cium

mill

igra

ms

100g

Mag

nesi

um

mill

igra

ms

100g

Phos

phor

usm

illig

ram

s10

0g

Iron

mill

igra

ms

100g

Cop

per m

illig

ram

s10

0g

Zinc

mill

igra

ms

100g

Chl

orid

e m

illig

ram

s10

0g

Iodi

ne m

icro

gram

s10

0g

Man

gane

se m

illig

ram

s10

0g

Sele

nium

mic

rogr

ams

100g

14 Sea bass baked flesh only

NA NA 019 018 26 49 NA NA 014 291 4 063 25 80 390 31 35 231 027 004 075 100 NA 003 24

15

Prawns cold-water (Pandalus borealis) purchased cooked

lt01 lt01 lt001 005 lt01 36 NA 363 003 235 10 014 40 588 74 65 36 127 100 028 102 770 13 002 30

16

Prawns king warm-water (Penaeus vannamei) raw

lt01 lt01 lt001 005 01 36 NA 180 011 126 11 016 39 215 126 44 28 155 070 021 116 260 5 004 34

17

Prawns king warm-water (Penaeus vannamei) grilled from raw

NA NA NA NA NA NA NA NA NA NA NA NA NA 305 181 59 37 209 043 035 158 310 NA 005 41

18

Prawns king warm-water (Penaeus vannamei) purchased cooked

lt01 lt01 lt001 005 01 34 NA 164 005 140 10 020 43 643 65 49 21 125 027 023 104 740 12 003 30

19 Mussels purchased cooked

117 NA 002 026 10 46 NA 172 003 1056 25 032 110 401 116 40 50 258 325 017 339 700 247 018 66

20

Crab brown meat purchased cooked

6 lt01 006 150 10 64 lt01 733 022 2240 19 122 60 351 167 366 49 488 246 249 590 550 333 033 225

21

Crab white meat purchased cooked

lt01 lt01 003 025 05 45 lt01 212 010 340 6 199 114 322 240 86 34 147 053 095 723 480 103 004 87

22 Mackerel raw flesh only 54 800 017 030 113 44 NA 043 040 881 1 063 58 153 335 20 37 220 098 008 051 250 29 001 42

20

Nutrient analysis of fish and fish products C

ompo

site

sam

ple

num

ber

Sample description Vi

tam

in A

mic

rogr

ams

100g

Vita

min

D m

icro

gram

s10

0g

Thia

min

mill

igra

ms

100g

Rib

ofla

vin

mill

igra

ms

100g

Nia

cin

mill

igra

ms

100g

Tryp

toph

an6

0m

illig

ram

s10

0g

Vita

min

C m

illig

ram

s10

0g

Vita

min

E m

illig

ram

s10

0g

Vita

min

B6

mill

igra

ms

100g

Vita

min

B12

mic

rogr

ams

100g

Fola

te m

icro

gram

s10

0g

Pant

othe

nic

acid

m

illig

ram

s10

0g

Bio

tin m

icro

gram

s10

0g

Sodi

um m

illig

ram

s10

0g

Pota

ssiu

m m

illig

ram

s10

0g

Cal

cium

mill

igra

ms

100g

Mag

nesi

um

mill

igra

ms

100g

Phos

phor

usm

illig

ram

s10

0g

Iron

mill

igra

ms

100g

Cop

per m

illig

ram

s10

0g

Zinc

mill

igra

ms

100g

Chl

orid

e m

illig

ram

s10

0g

Iodi

ne m

icro

gram

s10

0g

Man

gane

se m

illig

ram

s10

0g

Sele

nium

mic

rogr

ams

100g

23 Mackerel grilled flesh only

61 850 014 037 111 44 NA 046 027 908 1 057 52 163 349 17 38 236 128 010 079 290 NA 001 60

24 Trout rainbow raw flesh only 25 789 016 012 73 42 NA 044 031 284 9 123 32 110 383 21 26 228 028 004 047 150 5 001 19

25 Trout rainbow baked flesh only

44 819 013 013 64 53 NA 089 019 311 11 111 38 93 434 19 29 254 040 005 056 160 NA 001 23

26

Kippers (analysed without butter) grilled flesh only

26 1009 lt001 027 51 45 NA 047 029 1112 3 081 61 947 384 39 47 270 151 011 107 1360 24 002 57

27 Kippers boil in the bag with butter cooked

30 1115 001 024 42 43 NA 023 022 948 3 057 55 860 254 47 38 208 111 012 147 1220 13 003 40

28 Tuna raw flesh only 76 320 013 007 219 61 NA 004 043 221 4 023 28 66 444 4 39 266 072 003 039 120 18 001 93

29 Tuna baked flesh only 78 310 012 007 174 75 NA 013 023 215 5 021 29 63 450 11 41 290 093 003 052 130 NA 001 92

30 Sardines raw flesh only 10 395 lt001 034 101 53 NA 031 031 831 7 069 97 136 387 50 32 257 155 013 071 200 79 003 51

31 Haddock smoked poached

2 200 011 014 63 51 NA 077 022 237 8 028 15 464 265 24 25 164 017 002 045 640 217 001 42

32

Plaice coated in breadcrumbs baked

NA NA 032 014 23 27 NA 332 009 164 9 043 350 275 178 61 22 126 077 005 063 390 16 019 30

33 Calamari coated in batter baked

64 NA 005 040 12 22 NA 075 003 172 3 068 25 1182 88 41 33 259 052 012 081 1280 3 019 17

34 Fish fingers cod grilledbaked

NA NA 017 008 12 34 NA 275 009 150 9 024 12 317 254 32 25 142 057 005 050 460 117 020 18

21

Nutrient analysis of fish and fish products C

ompo

site

sam

ple

num

ber

Sample description Vi

tam

in A

mic

rogr

ams

100g

Vita

min

D m

icro

gram

s10

0g

Thia

min

mill

igra

ms

100g

Rib

ofla

vin

mill

igra

ms

100g

Nia

cin

mill

igra

ms

100g

Tryp

toph

an6

0m

illig

ram

s10

0g

Vita

min

C m

illig

ram

s10

0g

Vita

min

E m

illig

ram

s10

0g

Vita

min

B6

mill

igra

ms

100g

Vita

min

B12

mic

rogr

ams

100g

Fola

te m

icro

gram

s10

0g

Pant

othe

nic

acid

m

illig

ram

s10

0g

Bio

tin m

icro

gram

s10

0g

Sodi

um m

illig

ram

s10

0g

Pota

ssiu

m m

illig

ram

s10

0g

Cal

cium

mill

igra

ms

100g

Mag

nesi

um

mill

igra

ms

100g

Phos

phor

usm

illig

ram

s10

0g

Iron

mill

igra

ms

100g

Cop

per m

illig

ram

s10

0g

Zinc

mill

igra

ms

100g

Chl

orid

e m

illig

ram

s10

0g

Iodi

ne m

icro

gram

s10

0g

Man

gane

se m

illig

ram

s10

0g

Sele

nium

mic

rogr

ams

100g

35 Fish fingers cod fried NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA

36 Fish fingers salmon grilledbaked

7 450 041 011 53 41 NA 282 022 227 15 058 25 288 300 14 30 194 075 007 058 420 7 032 24

37 Cod coated in batter fried NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA

38

Fishcakes white fish coated in breadcrumbs baked

NA NA 025 007 17 19 NA 198 009 144 6 031 22 356 233 51 19 102 076 006 042 520 58 017 13

39

Fishcakes salmon coated in breadcrumbs baked

2 571 038 010 47 28 NA 279 022 157 14 074 23 322 269 42 21 150 077 005 040 470 6 015 13

40

Scampi coated in breadcrumbs baked

NA NA 016 006 21 24 NA 318 006 152 14 029 21 561 234 105 34 260 191 018 081 620 101 027 26

41

Scampi coated in breadcrumbs fried

NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA

42 Fish pie white fish retail baked

84 282 011 013 08 16 NA 051 002 129 9 040 31 254 300 86 21 119 035 004 054 380 33 008 7

43 Mussels in white wine sauce cooked

11 lt01 005 018 08 18 NA 084 003 944 26 039 48 608 173 68 76 122 146 008 154 970 282 007 32

44 Salmon smoked (cold-smoked)

28 890 043 012 83 54 NA 203 073 315 15 122 52 1184 442 8 31 266 023 002 036 1480 9 001 19

45 Salmon smoked (hot-smoked)

NA 1100 041 016 95 65 NA 229 051 419 14 135 40 848 460 8 32 293 034 005 049 1200 NA 001 24

22

Nutrient analysis of fish and fish products C

ompo

site

sam

ple

num

ber

Sample description Vi

tam

in A

mic

rogr

ams

100g

Vita

min

D m

icro

gram

s10

0g

Thia

min

mill

igra

ms

100g

Rib

ofla

vin

mill

igra

ms

100g

Nia

cin

mill

igra

ms

100g

Tryp

toph

an6

0m

illig

ram

s10

0g

Vita

min

C m

illig

ram

s10

0g

Vita

min

E m

illig

ram

s10

0g

Vita

min

B6

mill

igra

ms

100g

Vita

min

B12

mic

rogr

ams

100g

Fola

te m

icro

gram

s10

0g

Pant

othe

nic

acid

m

illig

ram

s10

0g

Bio

tin m

icro

gram

s10

0g

Sodi

um m

illig

ram

s10

0g

Pota

ssiu

m m

illig

ram

s10

0g

Cal

cium

mill

igra

ms

100g

Mag

nesi

um

mill

igra

ms

100g

Phos

phor

usm

illig

ram

s10

0g

Iron

mill

igra

ms

100g

Cop

per m

illig

ram

s10

0g

Zinc

mill

igra

ms

100g

Chl

orid

e m

illig

ram

s10

0g

Iodi

ne m

icro

gram

s10

0g

Man

gane

se m

illig

ram

s10

0g

Sele

nium

mic

rogr

ams

100g

46 Mackerel smoked 36 820 015 037 69 46 NA 046 028 1018 4 061 40 746 319 33 38 237 113 007 092 1010 28 002 59

47 Seafood sticks NA NA 001 006 12 20 NA 047 003 094 12 030 33 714 21 50 8 61 019 001 028 940 21 002 19

48 Tuna canned in brine 26 110 lt001 011 103 62 NA 042 031 342 3 019 27 293 230 10 27 171 151 007 089 490 12 001 69

49 Tuna canned in sunflower oil NA NA NA NA NA NA NA 284 NA NA NA NA NA 368 267 11 35 204 119 005 080 610 NA 001 87

50 Salmon red canned 7 1090 003 021 76 61 NA 165 020 488 14 088 41 430 305 164 29 291 068 006 082 670 22 002 37

51

Salmon red canned skinless and boneless

10 1182 004 022 69 61 NA 147 023 450 12 082 49 379 304 6 27 214 060 007 052 580 24 001 38

52 Salmon pink canned 12 1359 002 021 74 60 NA 076 019 468 19 068 49 352 326 109 25 234 083 007 065 500 18 001 34

53 Mackerel canned in brine 11 740 004 022 55 59 NA 030 015 698 4 035 36 276 227 14 22 162 089 007 061 410 17 001 41

54

Sardines canned in tomato sauce whole contents

NA NA 003 022 55 52 NA 184 025 885 4 063 59 315 371 455 38 417 269 012 198 480 NA 018 39

55 Sardines canned in brine 10 327 001 022 55 42 NA 024 007 1081 4 064 47 368 287 679 42 545 273 013 223 560 26 018 41

56 Langoustine boiled NA NA 008 006 27 37 NA 355 010 245 5 024 34 216 214 125 53 197 168 032 137 280 139 012 49

Total vitamin A is calculated as retinol equivalents and is equal to retinol + (beta-carotene equivalents6) NA = Not Analysed

lt = Result was below the analytical limit of quantification (LOQ) or limit of detection (LOD) There is no distinction between lsquoltrsquo and lsquonot detectedrsquo Energy calculated assuming that mussels contain 35g carbohydrate as glycogen (existing data)4

23

Nutrient analysis of fish and fish products

Annex D Analytical methods used

Moisture A homogenised portion of the sample is mixed with sand and heated to 102degC The moisture loss is determined gravimetrically Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref BS 4401 pt31997 LOQ 01 g100g

Ash A homogenised portion of the sample is ashed in a muffle furnace at 550degC The ash is determined gravimetrically Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref BS 4401 pt111998 LOQ 01 g100g

Protein The sample is analysed using Leco instrumentation following the Dumas procedure The sample is combusted in an oxygen atmosphere the gaseous product is cleaned and nitrogen compounds converted to nitrogen which is measured by a thermal conductivity cell The crude protein is calculated by multiplying by the appropriate conversion factor Accredited to BSEN ISOIEC 170252005 UKAS 0680 LOQ 01 g100g

Fat The sample is acid hydrolysed with hydrochloric acid cooled filtered and dried The fat is extract from the residue with petroleum ether and the dried fat determined gravimetrically Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref BS 4401 pt41970 (Weibull Stoldt) LOQ 01 g100g

Fatty acids The lipid fractions of the sample are solvent extracted The isolated fat is transesterified with methanolic sodium methoxide to form fatty acid methyl esters (FAMES) The FAME profile is determined using capillary gas chromatography (GC) Quantification and identification of individual FAMEs in the test material is achieved with reference to calibration standards Accredited to BSEN ISOIEC 170252005 UKAS 0680 LOQ 001 mg100g

Sugars The sugars are extracted with water clarified and chromatographically separated on an amine column with an acetonitrilewater mobile phase The sugars are detected using an evaporative light scattering detector and quantified with reference to calibration standards Accredited to BSEN ISOIEC 170252005 UKAS 0680 LOQ 01 g100g

24

Nutrient analysis of fish and fish products

Starch The method consists of two separate determinations The sample is treated with warm diluted hydrochloric acid clarified and filtered the optical rotation of the resulting solution is determined In the second determination the sample is extracted with 40 ethanol and filtered The filtrate is acidified with hydrochloric acid clarified and filtered again the optical rotation of the resulting solution is determined at 20 plusmn2ordmC Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref The Feeding Stuffs (Sampling and Analysis) Regulations 1982 Method 30a LOQ 2 g100g

Oligosaccharides Malto-oligosaccharides (DP1-7) are determined individually by High Performance Anion Exchange Chromatography with Pulsed Amperometric Detection In-house method LOQ 01 g100g

Dietary Fibre AOAC The sample is weighed and de-fatted if necessary It is then gelatinised and treated with αshyamylase and further digested enzymatically with protease and amyloglucosidase to remove the starch and protein The dietary fibre is precipitated with IMS filtered washed dried and weighed Total dietary fibre is then determined gravimetrically and corrected for protein and ash Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref AOAC 9852945407 (2007) LOQ 05 g100g

Englyst (Non-starch polysaccharides) Englyst Fibrezym kit with colorimetric end point LOQ 02 g100g

Cholesterol Method Lipid in sample is saponified at high temperature with ethanolic KOH solution Unsaponifiable fraction containing cholesterol and other sterols is extracted with toluene Sterols are derivatized to trimethylsilyl (TMS) ethers and then quantified by GC LOQ 07 mg100 g Reproducibility 20 Reference Method ISO 6799 1992

Inorganics Sodium Potassium Calcium Magnesium Copper Iron Manganese Zinc Phosphorus Selenium Samples are digested in acid under oxidising conditions using sealed lsquobombsrsquo in automated microwave digestors to prevent losses of volatile metalsinorganics Metals (and some inorganics) are then determined by Inductively Coupled Plasma Optical Emission Spectrometry (ICP-OES) or by Inductively Coupled Plasma Mass Spectrometry (ICP-MS) These techniques allow the sensitive and accurate (true and precise) determination of metals in foods and allow matrix interferences to be overcome In house methods - UKAS accredited

25

Nutrient analysis of fish and fish products

Iodide Concentrations are determined by high resolution ICP-MS after extraction with tetra methyl ammonium hydroxide UKAS accredited

Chloride Concentrations are determined using a Corning Chloride Analyser after extraction with nitric acid In house method FFFB1-2104 - UKAS accredited

Vitamins ndash Water Soluble Thiamin Riboflavin amp Vitamin B6 Thiamin riboflavin and Vitamin B6 are determined by HPLC after appropriate and controlled acid and enzymatic hydrolysis The methods are based on published CEN Standards The selected method enables determination of total B6 as pyridoxine and is most appropriate to samples of this type where pyridoxine or its phosphate will form the major vitamin B6 component UKAS accredited

Niacin Total Folate Biotin Pantothenic acid Determined using microbiological assay (MBA) procedures with detection carried out using VitaFastreg MBA test kits UKAS accredited

Tryptophan Determined by HPLC using fluorescence detection after alkaline hydrolysis Tryptophan contributes to the available Niacin on the basis that Niacin = Tryptophan60

Vitamin B12 Vitamin B12 is extracted from food by autoclaving in acetate buffer in the presence of cyanide Vitamin B12 is determined by microbiological assay using LDelbrueckiiLactis UKAS accredited

The B-vitamin results are expressed as follows Thiamin thiamin chloride hydrochloride Riboflavin free riboflavin Niacin nicotinic acid Vitamin B6 pyridoxine hydrochloride Pantothenate pantothenic acid Biotin d-biotin B12 cyanocobalamin Total folate pteroyglutamic acid

Vitamin C Vitamin C is determined by HPLC using fluorescence detection

Oil Soluble Vitamins

26

Nutrient analysis of fish and fish products

Vitamins A D E and the carotenoids are determined using an in house procedure involving saponification of the sample solvent extraction and HPLC determination - UKAS accredited methods based on

bull Vitamin A ndash Retinol BS EN 12823-12000 Foodstuffs-Determination of Vitamin A by High Performance Liquid Chromatography-Part 1 Measurement of Retinol

bull Vitamin A ndash β-Carotene BS EN 12823-22000 Foodstuffs-Determination of Vitamin A by High Performance Liquid Chromatography-Part 2 Measurement of β-Carotene

bull Vitamin D BS EN 128212000 Foodstuffs-Determination of Vitamin D by High Performance Liquid Chromatography-Measurement of Cholecalciferol (D3) and Ergocalciferol (D2)

bull Vitamin E BS EN 128222000 Foodstuffs-Determination of Vitamin E by High Performance Liquid Chromatography-Measurement of α- β- γ- and δ-tocopherols

The total vitamin E figure takes into account the relative biological activities of the different isomers Vitamin E is given as mg100g of α - tocopherol equivalent The activities used for these calculations are as shown below

α - tocopherol 10 β - tocopherol 04 γ - tocopherol 01 δ - tocopherol 001

Total vitamin A is expressed as ug100g all-trans retinol equivalent (ATRE) and is calculated as follows

All-trans retinol + (07513-cis retinol) +( β-carotene6) +(other active carotenoids12)

UKAS accredited

Details of the quality control measures employed are given in the analytical report associated with this project available at wwwdhgovukpublications

27

Nutrient analysis of fish and fish products

References 1 Responsibility for nutrition policy in England transferred from the Food Standards Agency to the Department of Health (DH) on 1st October 2010 Management of the rolling programme of nutrient analysis has also transferred to DH2Food Standards Agency Management of the Food Standards Agency programme of nutrient analysis and associated work httpcollectionseuroparchiveorgtna20100907111047httpfoodgovuksciencedietarysurve ysanalyticalsurveysn10040 (accessed 28 December 2012) 3Food Standards Agency McCance amp Widdowsonrsquos The Composition of Foods integrated dataset httptnaeuroparchiveorg20110116113217httpwwwfoodgovuksciencedietarysurveysdi etsurveys (accessed 28 December 2012) 4 Holland B Brown J and Buss Fish and Fish products Third supplement to fifth edition of McCance and Widdowsons The Composition of Foods Royal Society of Chemistry 1993

28

Page 11: Nutrient analysis of fish and fish products- Summary report · Nutrient analysis of fish and fish products additional 6 composites (made up of between 3 and 6 sub-samples) were investigated

Nutrient analysis of fish and fish products

Annex A Details of composite samples analysed

Sample Food Group 1 Cod raw flesh only 2 Cod baked flesh only 3 Cod microwaved flesh only 4 Haddock raw flesh only 5 Haddock grilled flesh only 6 Haddock steamed flesh only 7 Alaskan pollock raw flesh only 8 Sole raw flesh only 9 Sole grilled flesh only 10 Plaice raw flesh only 11 Pangasius raw flesh only 12 Coley raw flesh only 13 Sea bass raw flesh only 14 Sea bass baked flesh only 15 Prawns cold-water (Pandalus borealis) purchased cooked 16 Prawns king warm-water (Penaeus vannamei) raw 17 Prawns king warm-water (Penaeus vannamei) grilled from raw 18 Prawns king warm-water (Penaeus vannamei) purchased cooked 19 Mussels purchased cooked 20 Crab brown meat purchased cooked 21 Crab white meat purchased cooked 22 Mackerel raw flesh only 23 Mackerel grilled flesh only 24 Trout rainbow raw flesh only 25 Trout rainbow baked flesh only 26 Kippers (analysed without butter) grilled flesh only 27 Kippers boil in the bag with butter cooked 28 Tuna raw flesh only 29 Tuna baked flesh only 30 Sardines raw flesh only 31 Haddock smoked poached 32 Plaice coated in breadcrumbs baked 33 Calamari coated in batter baked 34 Fish fingers cod grilledbaked 35 Fish fingers cod fried

11

Nutrient analysis of fish and fish products

36 Fish fingers salmon grilledbaked 37 Cod coated in batter fried 38 Fishcakes white fish coated in breadcrumbs baked 39 Fishcakes salmon coated in breadcrumbs baked 40 Scampi coated in breadcrumbs baked 41 Scampi coated in breadcrumbs fried 42 Fish pie white fish retail baked 43 Mussels in white wine sauce cooked 44 Salmon smoked (cold-smoked) 45 Salmon smoked (hot-smoked) 46 Mackerel smoked 47 Seafood sticks 48 Tuna canned in brine 49 Tuna canned in sunflower oil 50 Salmon red canned 51 Salmon red canned skinless and boneless 52 Salmon pink canned 53 Mackerel canned in brine 54 Sardines canned in tomato sauce whole contents 55 Sardines canned in brine 56 Langoustine boiled

Samples for measurement of weight loss on cooking 57 Herring 58 Hake 59 Sea bream 60 Tilapia 61 Halibut 62 Swordfish

12

Nutrient analysis of fish and fish products

Annex B List of nutrients analysed

Proximates

Water Protein (nitrogen and nitrogen factor) Fat Dry Ash content

Fatty acids Individual fatty acids (cis amp trans isomers positional isomers branched chain) (expressed as percentage total fatty acids and per 100g food)

Sterols Cholesterol

Carbohydrate (All expressed as monosaccharide equivalents) Starch total sugars total carbohydrate glucose fructose sucrose maltose lactose galactose

Fibre As non-starch polysaccharide ie Englyst method and AOAC method

Inorganics Sodium potassium calcium magnesium phosphorus iron copper zinc chloride manganese iodine selenium

Water soluble vitamins

Thiamin riboflavin niacin tryptophan (to calculate niacin equivalent) vitamin B6 vitamin B12 folate pantothenic acid biotin vitamin C

Vitamin A Retinol carotenoids (alpha-carotene beta-carotene cryptoxanthins) Other carotenoids Lutein lycopene zeaxanthin

Vitamin D Vitamin D3 25-OH vitamin D

Vitamin E Alpha-tocopherol beta-tocopherol delta-tocopherol gamma-tocopherol alpha-tocotrienol gamma-tocotrienol

Note Each of the samples was analysed for a range of nutrients in the above list depending on existing compositional data available and the importance of fish and fish products as a dietary source of each nutrient

13

Nutrient analysis of fish and fish products

Annex C Analytical data

Macronutrients

Com

posi

te s

ampl

e nu

mbe

r

Sample description W

ater

g1

00g

Prot

ein

g10

0g

Tota

l fat

g1

00g

Ash

g1

00g

Car

bohy

drat

e g

100g

Ener

gy (k

cal)

100g

Ener

gy (k

J)1

00g

Engl

yst f

ibre

g1

00g

AO

AC

fibr

e g

100g

Star

ch g

100

g

Tota

l sug

ars

g10

0g

Glu

cose

g1

00g

Fruc

tose

g1

00g

Sucr

ose

g10

0g

Mal

tose

g1

00g

Lact

ose

g10

0g

Gal

acto

se g

100

g

Satu

rate

d fa

tty a

cids

g1

00g

Cis

-mon

ouns

atur

ated

fatty

acid

s g

100g

Cis

-n3

fatty

aci

ds g

100

g

Cis

-n6

fatty

aci

ds g

100

g

Cis

-pol

yuns

atur

ated

fatty

acid

s g

100g

Tran

s fa

tty a

cids

g1

00g

Cho

lest

erol

m

illig

ram

s10

0g

1 Cod raw flesh only 816 175 06 11 NA 75 320 NA NA NA NA NA NA NA NA NA NA 016 014 008 003 011 lt001 52

2 Cod baked flesh only 769 239 05 12 NA 100 425 NA NA NA NA NA NA NA NA NA NA 012 008 013 002 016 lt001 NA

3 Cod microwaved flesh only

772 235 04 12 NA 98 414 NA NA NA NA NA NA NA NA NA NA 008 008 009 002 011 lt001 NA

4 Haddock raw flesh only 817 178 04 10 NA 75 317 NA NA NA NA NA NA NA NA NA NA 009 008 009 001 010 lt001 49

5 Haddock grilled flesh only

759 239 03 13 NA 98 417 NA NA NA NA NA NA NA NA NA NA 006 005 010 001 011 lt001 NA

6 Haddock steamed flesh only

782 218 06 13 NA 93 393 NA NA NA NA NA NA NA NA NA NA 012 009 019 002 022 lt001 NA

7 Alaskan pollock raw flesh only

837 164 07 08 NA 72 305 NA NA NA NA NA NA NA NA NA NA 014 017 014 001 016 001 49

8 Sole raw flesh only 827 167 07 09 NA 73 310 NA NA NA NA NA NA NA NA NA NA 016 014 014 002 016 lt001 47

9 Sole grilled flesh only 768 215 06 11 NA 91 388 NA NA NA NA NA NA NA NA NA NA 016 008 013 002 016 lt001 NA

10 Plaice raw flesh only 804 164 12 10 NA 76 323 NA NA NA NA NA NA NA NA NA NA 022 025 022 003 025 001 66

11 Pangasius raw flesh only 837 149 16 12 NA 74 313 NA NA NA NA NA NA NA NA NA NA 049 044 002 015 017 lt001 36

14

Nutrient analysis of fish and fish products C

ompo

site

sam

ple

num

ber

Sample description W

ater

g1

00g

Prot

ein

g10

0g

Tota

l fat

g1

00g

Ash

g1

00g

Car

bohy

drat

e g

100g

Ener

gy (k

cal)

100g

Ener

gy (k

J)1

00g

Engl

yst f

ibre

g1

00g

AO

AC

fibr

e g

100g

Star

ch g

100

g

Tota

l sug

ars

g10

0g

Glu

cose

g1

00g

Fruc

tose

g1

00g

Sucr

ose

g10

0g

Mal

tose

g1

00g

Lact

ose

g10

0g

Gal

acto

se g

100

g

Satu

rate

d fa

tty a

cids

g1

00g

Cis

-mon

ouns

atur

ated

fatty

acid

s g

100g

Cis

-n3

fatty

aci

ds g

100

g

Cis

-n6

fatty

aci

ds g

100

g

Cis

-pol

yuns

atur

ated

fatty

acid

s g

100g

Tran

s fa

tty a

cids

g1

00g

Cho

lest

erol

m

illig

ram

s10

0g

12 Coley raw flesh only 819 180 11 12 NA 82 347 NA NA NA NA NA NA NA NA NA NA 020 026 025 002 027 lt001 47

13 Sea bass raw flesh only 694 200 98 11 NA 168 703 NA NA NA NA NA NA NA NA NA NA 216 340 171 120 291 002 71

14 Sea bass baked flesh only 690 232 68 12 NA 154 646 NA NA NA NA NA NA NA NA NA NA 147 229 123 085 209 001 NA

15

Prawns cold-water (Pandalus borealis) purchased cooked

840 154 09 20 NA 70 295 NA NA NA NA NA NA NA NA NA NA 015 019 020 002 022 lt001 143

16

Prawns king warm-water (Penaeus vannamei) raw

819 176 07 10 NA 77 325 NA NA NA NA NA NA NA NA NA NA 017 008 012 009 022 lt001 150

17

Prawns king warm-water (Penaeus vannamei) grilled from raw

738 235 09 13 NA 102 433 NA NA NA NA NA NA NA NA NA NA 020 010 014 011 025 lt001 NA

18

Prawns king warm-water (Penaeus vannamei) purchased cooked

824 162 04 19 NA 68 290 NA NA NA NA NA NA NA NA NA NA 010 005 007 005 013 lt001 162

19 Mussels purchased cooked

755 177 22 18 NA 104 438 NA NA NA NA NA NA NA NA NA NA 034 026 054 008 062 lt001 45

20 Crab brown meat purchased cooked

665 188 78 25 NA 145 608 NA NA NA NA NA NA NA NA NA NA 126 174 130 029 160 004 271

21 Crab white meat purchased cooked

776 205 03 16 NA 85 360 NA NA NA NA NA NA NA NA NA NA 004 007 007 002 008 lt001 66

22 Mackerel raw flesh only 619 180 179 12 NA 233 968 NA NA NA NA NA NA NA NA NA NA 385 668 405 041 446 002 60

15

Nutrient analysis of fish and fish products C

ompo

site

sam

ple

num

ber

Sample description W

ater

g1

00g

Prot

ein

g10

0g

Tota

l fat

g1

00g

Ash

g1

00g

Car

bohy

drat

e g

100g

Ener

gy (k

cal)

100g

Ener

gy (k

J)1

00g

Engl

yst f

ibre

g1

00g

AO

AC

fibr

e g

100g

Star

ch g

100

g

Tota

l sug

ars

g10

0g

Glu

cose

g1

00g

Fruc

tose

g1

00g

Sucr

ose

g10

0g

Mal

tose

g1

00g

Lact

ose

g10

0g

Gal

acto

se g

100

g

Satu

rate

d fa

tty a

cids

g1

00g

Cis

-mon

ouns

atur

ated

fatty

acid

s g

100g

Cis

-n3

fatty

aci

ds g

100

g

Cis

-n6

fatty

aci

ds g

100

g

Cis

-pol

yuns

atur

ated

fatty

acid

s g

100g

Tran

s fa

tty a

cids

g1

00g

Cho

lest

erol

m

illig

ram

s10

0g

23 Mackerel grilled flesh only 538 203 224 13 NA 283 1174 NA NA NA NA NA NA NA NA NA NA 510 830 483 053 536 002 NA

24 Trout rainbow raw flesh only 761 199 53 12 NA 127 534 NA NA NA NA NA NA NA NA NA NA 121 144 141 040 180 001 60

25 Trout rainbow baked flesh only 701 238 61 13 NA 150 630 NA NA NA NA NA NA NA NA NA NA 144 155 172 044 216 001 NA

26

Kippers (analysed without butter) grilled flesh only

586 217 176 33 NA 245 1020 NA NA NA NA NA NA NA NA NA NA 374 738 335 032 366 001 65

27 Kippers boil in the bag with butter cooked

636 186 132 29 NA 193 805 NA NA NA NA NA NA NA NA NA NA 296 579 219 023 242 002 71

28 Tuna raw flesh only 749 252 07 14 NA 107 454 NA NA NA NA NA NA NA NA NA NA 021 019 009 004 013 lt001 35

29 Tuna baked flesh only 682 323 08 12 NA 136 579 NA NA NA NA NA NA NA NA NA NA 029 024 011 005 016 lt001 NA

30 Sardines raw flesh only 744 198 61 14 NA 134 562 NA NA NA NA NA NA NA NA NA NA 183 180 132 024 156 001 51

31 Haddock smoked poached

760 218 05 19 NA 92 389 NA NA NA NA NA NA NA NA NA NA 009 007 019 002 021 lt001 65

32 Plaice coated in breadcrumbs baked

528 144 116 12 215 243 1018 05 15 202 13 02 lt01 lt01 11 lt01 lt01 123 562 076 319 395 002 39

33 Calamari coated in batter baked

421 85 175 34 259 288 1206 04 19 259 lt01 lt01 lt01 lt01 lt01 lt01 lt01 207 466 025 951 976 002 85

34 Fish fingers cod grilledbaked

545 143 92 14 220 223 936 NA NA 206 15 lt01 lt01 02 13 lt01 lt01 119 440 042 261 304 002 36

35 Fish fingers cod fried 545 NA 126 NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA

36 Fish fingers salmon grilledbaked

508 172 112 14 207 247 1038 NA NA 196 11 01 01 lt01 09 lt01 lt01 107 576 093 266 360 002 29

37 Cod coated in batter fried 492 NA 179 NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA

16

Nutrient analysis of fish and fish products C

ompo

site

sam

ple

num

ber

Sample description W

ater

g1

00g

Prot

ein

g10

0g

Tota

l fat

g1

00g

Ash

g1

00g

Car

bohy

drat

e g

100g

Ener

gy (k

cal)

100g

Ener

gy (k

J)1

00g

Engl

yst f

ibre

g1

00g

AO

AC

fibr

e g

100g

Star

ch g

100

g

Tota

l sug

ars

g10

0g

Glu

cose

g1

00g

Fruc

tose

g1

00g

Sucr

ose

g10

0g

Mal

tose

g1

00g

Lact

ose

g10

0g

Gal

acto

se g

100

g

Satu

rate

d fa

tty a

cids

g1

00g

Cis

-mon

ouns

atur

ated

fatty

acid

s g

100g

Cis

-n3

fatty

aci

ds g

100

g

Cis

-n6

fatty

aci

ds g

100

g

Cis

-pol

yuns

atur

ated

fatty

acid

s g

100g

Tran

s fa

tty a

cids

g1

00g

Cho

lest

erol

m

illig

ram

s10

0g

38

Fishcakes white fish coated in breadcrumbs baked

569 93 94 15 226 206 867 04 17 208 18 02 02 01 13 lt01 lt01 100 552 055 172 227 002 30

39

Fishcakes salmon coated in breadcrumbs baked

547 114 137 16 204 245 1027 NA NA 188 16 01 02 lt01 13 lt01 lt01 200 700 174 191 365 004 25

40 Scampi coated in breadcrumbs baked

507 116 105 23 243 232 975 03 15 235 08 lt01 lt01 lt01 08 lt01 lt01 085 624 074 197 272 001 64

41

Scampi coated in breadcrumbs fried

516 NA 130 NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA

42 Fish pie white fish retail baked

738 66 48 15 144 124 521 06 21 127 18 02 lt01 03 lt01 12 lt01 255 139 012 022 033 012 29

43 Mussels in white wine sauce cooked

820 97 32 23 37 81 342 lt01 lt05 29 08 lt01 lt01 lt01 lt01 08 lt01 126 071 026 062 089 004 25

44 Salmon smoked (cold-smoked) 645 228 101 41 05 184 769 NA NA NA 05 lt01 lt01 lt01 05 lt01 lt01 215 310 218 066 284 001 45

45 Salmon smoked (hot-smoked) 601 254 88 33 13 186 778 NA NA NA 13 lt01 lt01 08 04 lt01 lt01 194 263 228 064 292 001 NA

46 Mackerel smoked 509 211 241 29 NA 301 1250 NA NA NA NA NA NA NA NA NA NA 504 933 557 058 614 002 63

47 Seafood sticks 733 73 19 21 149 102 433 NA NA 101 48 lt01 lt01 48 lt01 lt01 lt01 029 072 019 052 017 lt001 16

48 Tuna canned in brine 743 249 10 15 NA 109 460 NA NA NA NA NA NA NA NA NA NA 030 017 032 008 040 lt001 47

49 Tuna canned in sunflower oil 671 254 64 18 NA 159 669 NA NA NA NA NA NA NA NA NA NA 078 164 018 343 362 lt001 NA

50 Salmon red canned 665 235 73 21 NA 160 670 NA NA NA NA NA NA NA NA NA NA 143 301 165 015 180 001 62

51 Salmon red canned skinless and boneless

685 232 67 19 NA 153 642 NA NA NA NA NA NA NA NA NA NA 128 275 150 015 165 001 61

17

Nutrient analysis of fish and fish products C

ompo

site

sam

ple

num

ber

Sample description W

ater

g1

00g

Prot

ein

g10

0g

Tota

l fat

g1

00g

Ash

g1

00g

Car

bohy

drat

e g

100g

Ener

gy (k

cal)

100g

Ener

gy (k

J)1

00g

Engl

yst f

ibre

g1

00g

AO

AC

fibr

e g

100g

Star

ch g

100

g

Tota

l sug

ars

g10

0g

Glu

cose

g1

00g

Fruc

tose

g1

00g

Sucr

ose

g10

0g

Mal

tose

g1

00g

Lact

ose

g10

0g

Gal

acto

se g

100

g

Satu

rate

d fa

tty a

cids

g1

00g

Cis

-mon

ouns

atur

ated

fatty

ac

ids

g10

0g

Cis

-n3

fatty

aci

ds g

100

g

Cis

-n6

fatty

aci

ds g

100

g

Cis

-pol

yuns

atur

ated

fatty

acid

s g

100g

Tran

s fa

tty a

cids

g1

00g

Cho

lest

erol

m

illig

ram

s10

0g

52 Salmon pink canned 714 236 48 21 NA 138 579 NA NA NA NA NA NA NA NA NA NA 092 171 134 011 145 001 61

53 Mackerel canned in brine 650 192 141 14 NA 204 848 NA NA NA NA NA NA NA NA NA NA 317 481 353 033 386 001 52

54

Sardines canned in tomato sauce whole contents

673 185 108 28 09 175 729 NA NA lt05 09 03 06 lt01 lt01 lt01 lt01 289 270 298 051 349 001 71

55 Sardines canned in brine 661 221 91 31 NA 170 712 NA NA NA NA NA NA NA NA NA NA 261 229 250 023 273 001 66

56 Langoustine boiled 807 197 08 15 NA 86 369 NA NA NA NA NA NA NA NA NA NA 015 015 017 004 021 lt001 133

18

Nutrient analysis of fish and fish products

Micronutrients

Com

posi

te s

ampl

e nu

mbe

r

Sample description Vi

tam

in A

mic

rogr

ams

100g

Vita

min

D m

icro

gram

s10

0g

Thia

min

mill

igra

ms

100g

Rib

ofla

vin

mill

igra

ms

100g

Nia

cin

mill

igra

ms

100g

Tryp

toph

an6

0m

illig

ram

s10

0g

Vita

min

C m

illig

ram

s10

0g

Vita

min

E m

illig

ram

s10

0g

Vita

min

B6

mill

igra

ms

100g

Vita

min

B12

mic

rogr

ams

100g

Fola

te m

icro

gram

s10

0g

Pant

othe

nic

acid

m

illig

ram

s10

0g

Bio

tin m

icro

gram

s10

0g

Sodi

um m

illig

ram

s10

0g

Pota

ssiu

m m

illig

ram

s10

0g

Cal

cium

mill

igra

ms

100g

Mag

nesi

umm

illig

ram

s10

0g

Phos

phor

usm

illig

ram

s10

0g

Iron

mill

igra

ms

100g

Cop

per m

illig

ram

s10

0g

Zinc

mill

igra

ms

100g

Chl

orid

e m

illig

ram

s10

0g

Iodi

ne m

icro

gram

s10

0g

Man

gane

se m

illig

ram

s10

0g

Sele

nium

mic

rogr

ams

100g

1 Cod raw flesh only 2 lt01 006 008 23 26 NA 066 014 145 7 025 13 91 322 12 25 169 010 002 034 165 196 001 23

2 Cod baked flesh only 2 lt01 010 009 20 40 NA 095 012 191 8 030 09 91 367 18 30 189 015 002 057 130 161 001 44

3 Cod microwaved flesh only

NA NA 008 010 18 37 NA 086 013 219 8 028 07 108 427 16 32 216 016 002 053 168 NA 001 44

4 Haddock raw flesh only 1 NA 013 015 49 31 NA 049 029 190 10 027 20 68 315 11 25 163 012 002 031 110 320 001 34

5 Haddock grilled flesh only

NA NA 009 014 40 43 NA 052 029 237 6 028 17 92 433 20 33 232 017 002 050 130 NA 001 48

6 Haddock steamed flesh only

NA NA 007 011 39 41 NA 057 024 214 9 029 16 84 376 14 28 199 016 003 042 120 NA 001 51

7 Alaskan pollock raw flesh only

NA NA 003 009 26 26 NA 060 004 232 5 022 13 68 216 12 30 120 018 003 039 100 56 001 27

8 Sole raw flesh only NA NA 015 008 43 25 NA 073 015 101 13 030 43 115 177 17 26 124 012 lt001 031 178 23 001 50

9 Sole grilled flesh only NA NA 012 010 37 39 NA 085 013 114 10 029 45 151 260 28 26 163 050 001 045 160 NA 001 83

10 Plaice raw flesh only NA NA 033 014 25 30 NA 057 023 130 12 077 355 147 226 17 21 157 010 001 045 180 31 lt001 35

11 Pangasius raw flesh only lt01 135 002 006 63 35 NA 023 012 105 10 066 379 204 293 10 29 166 009 002 032 190 3 001 18

12 Coley raw flesh only NA NA 023 017 26 37 NA 057 027 348 5 033 37 68 303 7 32 171 027 004 043 130 111 001 33

13 Sea bass raw flesh only 34 lt01 039 020 30 44 NA 048 037 301 5 073 25 72 370 14 30 202 027 004 062 90 8 002 29

19

Nutrient analysis of fish and fish products C

ompo

site

sam

ple

num

ber

Sample description Vi

tam

in A

mic

rogr

ams

100g

Vita

min

D m

icro

gram

s10

0g

Thia

min

mill

igra

ms

100g

Rib

ofla

vin

mill

igra

ms

100g

Nia

cin

mill

igra

ms

100g

Tryp

toph

an6

0m

illig

ram

s10

0g

Vita

min

C m

illig

ram

s10

0g

Vita

min

E m

illig

ram

s10

0g

Vita

min

B6

mill

igra

ms

100g

Vita

min

B12

mic

rogr

ams

100g

Fola

te m

icro

gram

s10

0g

Pant

othe

nic

acid

m

illig

ram

s10

0g

Bio

tin m

icro

gram

s10

0g

Sodi

um m

illig

ram

s10

0g

Pota

ssiu

m m

illig

ram

s10

0g

Cal

cium

mill

igra

ms

100g

Mag

nesi

um

mill

igra

ms

100g

Phos

phor

usm

illig

ram

s10

0g

Iron

mill

igra

ms

100g

Cop

per m

illig

ram

s10

0g

Zinc

mill

igra

ms

100g

Chl

orid

e m

illig

ram

s10

0g

Iodi

ne m

icro

gram

s10

0g

Man

gane

se m

illig

ram

s10

0g

Sele

nium

mic

rogr

ams

100g

14 Sea bass baked flesh only

NA NA 019 018 26 49 NA NA 014 291 4 063 25 80 390 31 35 231 027 004 075 100 NA 003 24

15

Prawns cold-water (Pandalus borealis) purchased cooked

lt01 lt01 lt001 005 lt01 36 NA 363 003 235 10 014 40 588 74 65 36 127 100 028 102 770 13 002 30

16

Prawns king warm-water (Penaeus vannamei) raw

lt01 lt01 lt001 005 01 36 NA 180 011 126 11 016 39 215 126 44 28 155 070 021 116 260 5 004 34

17

Prawns king warm-water (Penaeus vannamei) grilled from raw

NA NA NA NA NA NA NA NA NA NA NA NA NA 305 181 59 37 209 043 035 158 310 NA 005 41

18

Prawns king warm-water (Penaeus vannamei) purchased cooked

lt01 lt01 lt001 005 01 34 NA 164 005 140 10 020 43 643 65 49 21 125 027 023 104 740 12 003 30

19 Mussels purchased cooked

117 NA 002 026 10 46 NA 172 003 1056 25 032 110 401 116 40 50 258 325 017 339 700 247 018 66

20

Crab brown meat purchased cooked

6 lt01 006 150 10 64 lt01 733 022 2240 19 122 60 351 167 366 49 488 246 249 590 550 333 033 225

21

Crab white meat purchased cooked

lt01 lt01 003 025 05 45 lt01 212 010 340 6 199 114 322 240 86 34 147 053 095 723 480 103 004 87

22 Mackerel raw flesh only 54 800 017 030 113 44 NA 043 040 881 1 063 58 153 335 20 37 220 098 008 051 250 29 001 42

20

Nutrient analysis of fish and fish products C

ompo

site

sam

ple

num

ber

Sample description Vi

tam

in A

mic

rogr

ams

100g

Vita

min

D m

icro

gram

s10

0g

Thia

min

mill

igra

ms

100g

Rib

ofla

vin

mill

igra

ms

100g

Nia

cin

mill

igra

ms

100g

Tryp

toph

an6

0m

illig

ram

s10

0g

Vita

min

C m

illig

ram

s10

0g

Vita

min

E m

illig

ram

s10

0g

Vita

min

B6

mill

igra

ms

100g

Vita

min

B12

mic

rogr

ams

100g

Fola

te m

icro

gram

s10

0g

Pant

othe

nic

acid

m

illig

ram

s10

0g

Bio

tin m

icro

gram

s10

0g

Sodi

um m

illig

ram

s10

0g

Pota

ssiu

m m

illig

ram

s10

0g

Cal

cium

mill

igra

ms

100g

Mag

nesi

um

mill

igra

ms

100g

Phos

phor

usm

illig

ram

s10

0g

Iron

mill

igra

ms

100g

Cop

per m

illig

ram

s10

0g

Zinc

mill

igra

ms

100g

Chl

orid

e m

illig

ram

s10

0g

Iodi

ne m

icro

gram

s10

0g

Man

gane

se m

illig

ram

s10

0g

Sele

nium

mic

rogr

ams

100g

23 Mackerel grilled flesh only

61 850 014 037 111 44 NA 046 027 908 1 057 52 163 349 17 38 236 128 010 079 290 NA 001 60

24 Trout rainbow raw flesh only 25 789 016 012 73 42 NA 044 031 284 9 123 32 110 383 21 26 228 028 004 047 150 5 001 19

25 Trout rainbow baked flesh only

44 819 013 013 64 53 NA 089 019 311 11 111 38 93 434 19 29 254 040 005 056 160 NA 001 23

26

Kippers (analysed without butter) grilled flesh only

26 1009 lt001 027 51 45 NA 047 029 1112 3 081 61 947 384 39 47 270 151 011 107 1360 24 002 57

27 Kippers boil in the bag with butter cooked

30 1115 001 024 42 43 NA 023 022 948 3 057 55 860 254 47 38 208 111 012 147 1220 13 003 40

28 Tuna raw flesh only 76 320 013 007 219 61 NA 004 043 221 4 023 28 66 444 4 39 266 072 003 039 120 18 001 93

29 Tuna baked flesh only 78 310 012 007 174 75 NA 013 023 215 5 021 29 63 450 11 41 290 093 003 052 130 NA 001 92

30 Sardines raw flesh only 10 395 lt001 034 101 53 NA 031 031 831 7 069 97 136 387 50 32 257 155 013 071 200 79 003 51

31 Haddock smoked poached

2 200 011 014 63 51 NA 077 022 237 8 028 15 464 265 24 25 164 017 002 045 640 217 001 42

32

Plaice coated in breadcrumbs baked

NA NA 032 014 23 27 NA 332 009 164 9 043 350 275 178 61 22 126 077 005 063 390 16 019 30

33 Calamari coated in batter baked

64 NA 005 040 12 22 NA 075 003 172 3 068 25 1182 88 41 33 259 052 012 081 1280 3 019 17

34 Fish fingers cod grilledbaked

NA NA 017 008 12 34 NA 275 009 150 9 024 12 317 254 32 25 142 057 005 050 460 117 020 18

21

Nutrient analysis of fish and fish products C

ompo

site

sam

ple

num

ber

Sample description Vi

tam

in A

mic

rogr

ams

100g

Vita

min

D m

icro

gram

s10

0g

Thia

min

mill

igra

ms

100g

Rib

ofla

vin

mill

igra

ms

100g

Nia

cin

mill

igra

ms

100g

Tryp

toph

an6

0m

illig

ram

s10

0g

Vita

min

C m

illig

ram

s10

0g

Vita

min

E m

illig

ram

s10

0g

Vita

min

B6

mill

igra

ms

100g

Vita

min

B12

mic

rogr

ams

100g

Fola

te m

icro

gram

s10

0g

Pant

othe

nic

acid

m

illig

ram

s10

0g

Bio

tin m

icro

gram

s10

0g

Sodi

um m

illig

ram

s10

0g

Pota

ssiu

m m

illig

ram

s10

0g

Cal

cium

mill

igra

ms

100g

Mag

nesi

um

mill

igra

ms

100g

Phos

phor

usm

illig

ram

s10

0g

Iron

mill

igra

ms

100g

Cop

per m

illig

ram

s10

0g

Zinc

mill

igra

ms

100g

Chl

orid

e m

illig

ram

s10

0g

Iodi

ne m

icro

gram

s10

0g

Man

gane

se m

illig

ram

s10

0g

Sele

nium

mic

rogr

ams

100g

35 Fish fingers cod fried NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA

36 Fish fingers salmon grilledbaked

7 450 041 011 53 41 NA 282 022 227 15 058 25 288 300 14 30 194 075 007 058 420 7 032 24

37 Cod coated in batter fried NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA

38

Fishcakes white fish coated in breadcrumbs baked

NA NA 025 007 17 19 NA 198 009 144 6 031 22 356 233 51 19 102 076 006 042 520 58 017 13

39

Fishcakes salmon coated in breadcrumbs baked

2 571 038 010 47 28 NA 279 022 157 14 074 23 322 269 42 21 150 077 005 040 470 6 015 13

40

Scampi coated in breadcrumbs baked

NA NA 016 006 21 24 NA 318 006 152 14 029 21 561 234 105 34 260 191 018 081 620 101 027 26

41

Scampi coated in breadcrumbs fried

NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA

42 Fish pie white fish retail baked

84 282 011 013 08 16 NA 051 002 129 9 040 31 254 300 86 21 119 035 004 054 380 33 008 7

43 Mussels in white wine sauce cooked

11 lt01 005 018 08 18 NA 084 003 944 26 039 48 608 173 68 76 122 146 008 154 970 282 007 32

44 Salmon smoked (cold-smoked)

28 890 043 012 83 54 NA 203 073 315 15 122 52 1184 442 8 31 266 023 002 036 1480 9 001 19

45 Salmon smoked (hot-smoked)

NA 1100 041 016 95 65 NA 229 051 419 14 135 40 848 460 8 32 293 034 005 049 1200 NA 001 24

22

Nutrient analysis of fish and fish products C

ompo

site

sam

ple

num

ber

Sample description Vi

tam

in A

mic

rogr

ams

100g

Vita

min

D m

icro

gram

s10

0g

Thia

min

mill

igra

ms

100g

Rib

ofla

vin

mill

igra

ms

100g

Nia

cin

mill

igra

ms

100g

Tryp

toph

an6

0m

illig

ram

s10

0g

Vita

min

C m

illig

ram

s10

0g

Vita

min

E m

illig

ram

s10

0g

Vita

min

B6

mill

igra

ms

100g

Vita

min

B12

mic

rogr

ams

100g

Fola

te m

icro

gram

s10

0g

Pant

othe

nic

acid

m

illig

ram

s10

0g

Bio

tin m

icro

gram

s10

0g

Sodi

um m

illig

ram

s10

0g

Pota

ssiu

m m

illig

ram

s10

0g

Cal

cium

mill

igra

ms

100g

Mag

nesi

um

mill

igra

ms

100g

Phos

phor

usm

illig

ram

s10

0g

Iron

mill

igra

ms

100g

Cop

per m

illig

ram

s10

0g

Zinc

mill

igra

ms

100g

Chl

orid

e m

illig

ram

s10

0g

Iodi

ne m

icro

gram

s10

0g

Man

gane

se m

illig

ram

s10

0g

Sele

nium

mic

rogr

ams

100g

46 Mackerel smoked 36 820 015 037 69 46 NA 046 028 1018 4 061 40 746 319 33 38 237 113 007 092 1010 28 002 59

47 Seafood sticks NA NA 001 006 12 20 NA 047 003 094 12 030 33 714 21 50 8 61 019 001 028 940 21 002 19

48 Tuna canned in brine 26 110 lt001 011 103 62 NA 042 031 342 3 019 27 293 230 10 27 171 151 007 089 490 12 001 69

49 Tuna canned in sunflower oil NA NA NA NA NA NA NA 284 NA NA NA NA NA 368 267 11 35 204 119 005 080 610 NA 001 87

50 Salmon red canned 7 1090 003 021 76 61 NA 165 020 488 14 088 41 430 305 164 29 291 068 006 082 670 22 002 37

51

Salmon red canned skinless and boneless

10 1182 004 022 69 61 NA 147 023 450 12 082 49 379 304 6 27 214 060 007 052 580 24 001 38

52 Salmon pink canned 12 1359 002 021 74 60 NA 076 019 468 19 068 49 352 326 109 25 234 083 007 065 500 18 001 34

53 Mackerel canned in brine 11 740 004 022 55 59 NA 030 015 698 4 035 36 276 227 14 22 162 089 007 061 410 17 001 41

54

Sardines canned in tomato sauce whole contents

NA NA 003 022 55 52 NA 184 025 885 4 063 59 315 371 455 38 417 269 012 198 480 NA 018 39

55 Sardines canned in brine 10 327 001 022 55 42 NA 024 007 1081 4 064 47 368 287 679 42 545 273 013 223 560 26 018 41

56 Langoustine boiled NA NA 008 006 27 37 NA 355 010 245 5 024 34 216 214 125 53 197 168 032 137 280 139 012 49

Total vitamin A is calculated as retinol equivalents and is equal to retinol + (beta-carotene equivalents6) NA = Not Analysed

lt = Result was below the analytical limit of quantification (LOQ) or limit of detection (LOD) There is no distinction between lsquoltrsquo and lsquonot detectedrsquo Energy calculated assuming that mussels contain 35g carbohydrate as glycogen (existing data)4

23

Nutrient analysis of fish and fish products

Annex D Analytical methods used

Moisture A homogenised portion of the sample is mixed with sand and heated to 102degC The moisture loss is determined gravimetrically Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref BS 4401 pt31997 LOQ 01 g100g

Ash A homogenised portion of the sample is ashed in a muffle furnace at 550degC The ash is determined gravimetrically Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref BS 4401 pt111998 LOQ 01 g100g

Protein The sample is analysed using Leco instrumentation following the Dumas procedure The sample is combusted in an oxygen atmosphere the gaseous product is cleaned and nitrogen compounds converted to nitrogen which is measured by a thermal conductivity cell The crude protein is calculated by multiplying by the appropriate conversion factor Accredited to BSEN ISOIEC 170252005 UKAS 0680 LOQ 01 g100g

Fat The sample is acid hydrolysed with hydrochloric acid cooled filtered and dried The fat is extract from the residue with petroleum ether and the dried fat determined gravimetrically Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref BS 4401 pt41970 (Weibull Stoldt) LOQ 01 g100g

Fatty acids The lipid fractions of the sample are solvent extracted The isolated fat is transesterified with methanolic sodium methoxide to form fatty acid methyl esters (FAMES) The FAME profile is determined using capillary gas chromatography (GC) Quantification and identification of individual FAMEs in the test material is achieved with reference to calibration standards Accredited to BSEN ISOIEC 170252005 UKAS 0680 LOQ 001 mg100g

Sugars The sugars are extracted with water clarified and chromatographically separated on an amine column with an acetonitrilewater mobile phase The sugars are detected using an evaporative light scattering detector and quantified with reference to calibration standards Accredited to BSEN ISOIEC 170252005 UKAS 0680 LOQ 01 g100g

24

Nutrient analysis of fish and fish products

Starch The method consists of two separate determinations The sample is treated with warm diluted hydrochloric acid clarified and filtered the optical rotation of the resulting solution is determined In the second determination the sample is extracted with 40 ethanol and filtered The filtrate is acidified with hydrochloric acid clarified and filtered again the optical rotation of the resulting solution is determined at 20 plusmn2ordmC Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref The Feeding Stuffs (Sampling and Analysis) Regulations 1982 Method 30a LOQ 2 g100g

Oligosaccharides Malto-oligosaccharides (DP1-7) are determined individually by High Performance Anion Exchange Chromatography with Pulsed Amperometric Detection In-house method LOQ 01 g100g

Dietary Fibre AOAC The sample is weighed and de-fatted if necessary It is then gelatinised and treated with αshyamylase and further digested enzymatically with protease and amyloglucosidase to remove the starch and protein The dietary fibre is precipitated with IMS filtered washed dried and weighed Total dietary fibre is then determined gravimetrically and corrected for protein and ash Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref AOAC 9852945407 (2007) LOQ 05 g100g

Englyst (Non-starch polysaccharides) Englyst Fibrezym kit with colorimetric end point LOQ 02 g100g

Cholesterol Method Lipid in sample is saponified at high temperature with ethanolic KOH solution Unsaponifiable fraction containing cholesterol and other sterols is extracted with toluene Sterols are derivatized to trimethylsilyl (TMS) ethers and then quantified by GC LOQ 07 mg100 g Reproducibility 20 Reference Method ISO 6799 1992

Inorganics Sodium Potassium Calcium Magnesium Copper Iron Manganese Zinc Phosphorus Selenium Samples are digested in acid under oxidising conditions using sealed lsquobombsrsquo in automated microwave digestors to prevent losses of volatile metalsinorganics Metals (and some inorganics) are then determined by Inductively Coupled Plasma Optical Emission Spectrometry (ICP-OES) or by Inductively Coupled Plasma Mass Spectrometry (ICP-MS) These techniques allow the sensitive and accurate (true and precise) determination of metals in foods and allow matrix interferences to be overcome In house methods - UKAS accredited

25

Nutrient analysis of fish and fish products

Iodide Concentrations are determined by high resolution ICP-MS after extraction with tetra methyl ammonium hydroxide UKAS accredited

Chloride Concentrations are determined using a Corning Chloride Analyser after extraction with nitric acid In house method FFFB1-2104 - UKAS accredited

Vitamins ndash Water Soluble Thiamin Riboflavin amp Vitamin B6 Thiamin riboflavin and Vitamin B6 are determined by HPLC after appropriate and controlled acid and enzymatic hydrolysis The methods are based on published CEN Standards The selected method enables determination of total B6 as pyridoxine and is most appropriate to samples of this type where pyridoxine or its phosphate will form the major vitamin B6 component UKAS accredited

Niacin Total Folate Biotin Pantothenic acid Determined using microbiological assay (MBA) procedures with detection carried out using VitaFastreg MBA test kits UKAS accredited

Tryptophan Determined by HPLC using fluorescence detection after alkaline hydrolysis Tryptophan contributes to the available Niacin on the basis that Niacin = Tryptophan60

Vitamin B12 Vitamin B12 is extracted from food by autoclaving in acetate buffer in the presence of cyanide Vitamin B12 is determined by microbiological assay using LDelbrueckiiLactis UKAS accredited

The B-vitamin results are expressed as follows Thiamin thiamin chloride hydrochloride Riboflavin free riboflavin Niacin nicotinic acid Vitamin B6 pyridoxine hydrochloride Pantothenate pantothenic acid Biotin d-biotin B12 cyanocobalamin Total folate pteroyglutamic acid

Vitamin C Vitamin C is determined by HPLC using fluorescence detection

Oil Soluble Vitamins

26

Nutrient analysis of fish and fish products

Vitamins A D E and the carotenoids are determined using an in house procedure involving saponification of the sample solvent extraction and HPLC determination - UKAS accredited methods based on

bull Vitamin A ndash Retinol BS EN 12823-12000 Foodstuffs-Determination of Vitamin A by High Performance Liquid Chromatography-Part 1 Measurement of Retinol

bull Vitamin A ndash β-Carotene BS EN 12823-22000 Foodstuffs-Determination of Vitamin A by High Performance Liquid Chromatography-Part 2 Measurement of β-Carotene

bull Vitamin D BS EN 128212000 Foodstuffs-Determination of Vitamin D by High Performance Liquid Chromatography-Measurement of Cholecalciferol (D3) and Ergocalciferol (D2)

bull Vitamin E BS EN 128222000 Foodstuffs-Determination of Vitamin E by High Performance Liquid Chromatography-Measurement of α- β- γ- and δ-tocopherols

The total vitamin E figure takes into account the relative biological activities of the different isomers Vitamin E is given as mg100g of α - tocopherol equivalent The activities used for these calculations are as shown below

α - tocopherol 10 β - tocopherol 04 γ - tocopherol 01 δ - tocopherol 001

Total vitamin A is expressed as ug100g all-trans retinol equivalent (ATRE) and is calculated as follows

All-trans retinol + (07513-cis retinol) +( β-carotene6) +(other active carotenoids12)

UKAS accredited

Details of the quality control measures employed are given in the analytical report associated with this project available at wwwdhgovukpublications

27

Nutrient analysis of fish and fish products

References 1 Responsibility for nutrition policy in England transferred from the Food Standards Agency to the Department of Health (DH) on 1st October 2010 Management of the rolling programme of nutrient analysis has also transferred to DH2Food Standards Agency Management of the Food Standards Agency programme of nutrient analysis and associated work httpcollectionseuroparchiveorgtna20100907111047httpfoodgovuksciencedietarysurve ysanalyticalsurveysn10040 (accessed 28 December 2012) 3Food Standards Agency McCance amp Widdowsonrsquos The Composition of Foods integrated dataset httptnaeuroparchiveorg20110116113217httpwwwfoodgovuksciencedietarysurveysdi etsurveys (accessed 28 December 2012) 4 Holland B Brown J and Buss Fish and Fish products Third supplement to fifth edition of McCance and Widdowsons The Composition of Foods Royal Society of Chemistry 1993

28

Page 12: Nutrient analysis of fish and fish products- Summary report · Nutrient analysis of fish and fish products additional 6 composites (made up of between 3 and 6 sub-samples) were investigated

Nutrient analysis of fish and fish products

36 Fish fingers salmon grilledbaked 37 Cod coated in batter fried 38 Fishcakes white fish coated in breadcrumbs baked 39 Fishcakes salmon coated in breadcrumbs baked 40 Scampi coated in breadcrumbs baked 41 Scampi coated in breadcrumbs fried 42 Fish pie white fish retail baked 43 Mussels in white wine sauce cooked 44 Salmon smoked (cold-smoked) 45 Salmon smoked (hot-smoked) 46 Mackerel smoked 47 Seafood sticks 48 Tuna canned in brine 49 Tuna canned in sunflower oil 50 Salmon red canned 51 Salmon red canned skinless and boneless 52 Salmon pink canned 53 Mackerel canned in brine 54 Sardines canned in tomato sauce whole contents 55 Sardines canned in brine 56 Langoustine boiled

Samples for measurement of weight loss on cooking 57 Herring 58 Hake 59 Sea bream 60 Tilapia 61 Halibut 62 Swordfish

12

Nutrient analysis of fish and fish products

Annex B List of nutrients analysed

Proximates

Water Protein (nitrogen and nitrogen factor) Fat Dry Ash content

Fatty acids Individual fatty acids (cis amp trans isomers positional isomers branched chain) (expressed as percentage total fatty acids and per 100g food)

Sterols Cholesterol

Carbohydrate (All expressed as monosaccharide equivalents) Starch total sugars total carbohydrate glucose fructose sucrose maltose lactose galactose

Fibre As non-starch polysaccharide ie Englyst method and AOAC method

Inorganics Sodium potassium calcium magnesium phosphorus iron copper zinc chloride manganese iodine selenium

Water soluble vitamins

Thiamin riboflavin niacin tryptophan (to calculate niacin equivalent) vitamin B6 vitamin B12 folate pantothenic acid biotin vitamin C

Vitamin A Retinol carotenoids (alpha-carotene beta-carotene cryptoxanthins) Other carotenoids Lutein lycopene zeaxanthin

Vitamin D Vitamin D3 25-OH vitamin D

Vitamin E Alpha-tocopherol beta-tocopherol delta-tocopherol gamma-tocopherol alpha-tocotrienol gamma-tocotrienol

Note Each of the samples was analysed for a range of nutrients in the above list depending on existing compositional data available and the importance of fish and fish products as a dietary source of each nutrient

13

Nutrient analysis of fish and fish products

Annex C Analytical data

Macronutrients

Com

posi

te s

ampl

e nu

mbe

r

Sample description W

ater

g1

00g

Prot

ein

g10

0g

Tota

l fat

g1

00g

Ash

g1

00g

Car

bohy

drat

e g

100g

Ener

gy (k

cal)

100g

Ener

gy (k

J)1

00g

Engl

yst f

ibre

g1

00g

AO

AC

fibr

e g

100g

Star

ch g

100

g

Tota

l sug

ars

g10

0g

Glu

cose

g1

00g

Fruc

tose

g1

00g

Sucr

ose

g10

0g

Mal

tose

g1

00g

Lact

ose

g10

0g

Gal

acto

se g

100

g

Satu

rate

d fa

tty a

cids

g1

00g

Cis

-mon

ouns

atur

ated

fatty

acid

s g

100g

Cis

-n3

fatty

aci

ds g

100

g

Cis

-n6

fatty

aci

ds g

100

g

Cis

-pol

yuns

atur

ated

fatty

acid

s g

100g

Tran

s fa

tty a

cids

g1

00g

Cho

lest

erol

m

illig

ram

s10

0g

1 Cod raw flesh only 816 175 06 11 NA 75 320 NA NA NA NA NA NA NA NA NA NA 016 014 008 003 011 lt001 52

2 Cod baked flesh only 769 239 05 12 NA 100 425 NA NA NA NA NA NA NA NA NA NA 012 008 013 002 016 lt001 NA

3 Cod microwaved flesh only

772 235 04 12 NA 98 414 NA NA NA NA NA NA NA NA NA NA 008 008 009 002 011 lt001 NA

4 Haddock raw flesh only 817 178 04 10 NA 75 317 NA NA NA NA NA NA NA NA NA NA 009 008 009 001 010 lt001 49

5 Haddock grilled flesh only

759 239 03 13 NA 98 417 NA NA NA NA NA NA NA NA NA NA 006 005 010 001 011 lt001 NA

6 Haddock steamed flesh only

782 218 06 13 NA 93 393 NA NA NA NA NA NA NA NA NA NA 012 009 019 002 022 lt001 NA

7 Alaskan pollock raw flesh only

837 164 07 08 NA 72 305 NA NA NA NA NA NA NA NA NA NA 014 017 014 001 016 001 49

8 Sole raw flesh only 827 167 07 09 NA 73 310 NA NA NA NA NA NA NA NA NA NA 016 014 014 002 016 lt001 47

9 Sole grilled flesh only 768 215 06 11 NA 91 388 NA NA NA NA NA NA NA NA NA NA 016 008 013 002 016 lt001 NA

10 Plaice raw flesh only 804 164 12 10 NA 76 323 NA NA NA NA NA NA NA NA NA NA 022 025 022 003 025 001 66

11 Pangasius raw flesh only 837 149 16 12 NA 74 313 NA NA NA NA NA NA NA NA NA NA 049 044 002 015 017 lt001 36

14

Nutrient analysis of fish and fish products C

ompo

site

sam

ple

num

ber

Sample description W

ater

g1

00g

Prot

ein

g10

0g

Tota

l fat

g1

00g

Ash

g1

00g

Car

bohy

drat

e g

100g

Ener

gy (k

cal)

100g

Ener

gy (k

J)1

00g

Engl

yst f

ibre

g1

00g

AO

AC

fibr

e g

100g

Star

ch g

100

g

Tota

l sug

ars

g10

0g

Glu

cose

g1

00g

Fruc

tose

g1

00g

Sucr

ose

g10

0g

Mal

tose

g1

00g

Lact

ose

g10

0g

Gal

acto

se g

100

g

Satu

rate

d fa

tty a

cids

g1

00g

Cis

-mon

ouns

atur

ated

fatty

acid

s g

100g

Cis

-n3

fatty

aci

ds g

100

g

Cis

-n6

fatty

aci

ds g

100

g

Cis

-pol

yuns

atur

ated

fatty

acid

s g

100g

Tran

s fa

tty a

cids

g1

00g

Cho

lest

erol

m

illig

ram

s10

0g

12 Coley raw flesh only 819 180 11 12 NA 82 347 NA NA NA NA NA NA NA NA NA NA 020 026 025 002 027 lt001 47

13 Sea bass raw flesh only 694 200 98 11 NA 168 703 NA NA NA NA NA NA NA NA NA NA 216 340 171 120 291 002 71

14 Sea bass baked flesh only 690 232 68 12 NA 154 646 NA NA NA NA NA NA NA NA NA NA 147 229 123 085 209 001 NA

15

Prawns cold-water (Pandalus borealis) purchased cooked

840 154 09 20 NA 70 295 NA NA NA NA NA NA NA NA NA NA 015 019 020 002 022 lt001 143

16

Prawns king warm-water (Penaeus vannamei) raw

819 176 07 10 NA 77 325 NA NA NA NA NA NA NA NA NA NA 017 008 012 009 022 lt001 150

17

Prawns king warm-water (Penaeus vannamei) grilled from raw

738 235 09 13 NA 102 433 NA NA NA NA NA NA NA NA NA NA 020 010 014 011 025 lt001 NA

18

Prawns king warm-water (Penaeus vannamei) purchased cooked

824 162 04 19 NA 68 290 NA NA NA NA NA NA NA NA NA NA 010 005 007 005 013 lt001 162

19 Mussels purchased cooked

755 177 22 18 NA 104 438 NA NA NA NA NA NA NA NA NA NA 034 026 054 008 062 lt001 45

20 Crab brown meat purchased cooked

665 188 78 25 NA 145 608 NA NA NA NA NA NA NA NA NA NA 126 174 130 029 160 004 271

21 Crab white meat purchased cooked

776 205 03 16 NA 85 360 NA NA NA NA NA NA NA NA NA NA 004 007 007 002 008 lt001 66

22 Mackerel raw flesh only 619 180 179 12 NA 233 968 NA NA NA NA NA NA NA NA NA NA 385 668 405 041 446 002 60

15

Nutrient analysis of fish and fish products C

ompo

site

sam

ple

num

ber

Sample description W

ater

g1

00g

Prot

ein

g10

0g

Tota

l fat

g1

00g

Ash

g1

00g

Car

bohy

drat

e g

100g

Ener

gy (k

cal)

100g

Ener

gy (k

J)1

00g

Engl

yst f

ibre

g1

00g

AO

AC

fibr

e g

100g

Star

ch g

100

g

Tota

l sug

ars

g10

0g

Glu

cose

g1

00g

Fruc

tose

g1

00g

Sucr

ose

g10

0g

Mal

tose

g1

00g

Lact

ose

g10

0g

Gal

acto

se g

100

g

Satu

rate

d fa

tty a

cids

g1

00g

Cis

-mon

ouns

atur

ated

fatty

acid

s g

100g

Cis

-n3

fatty

aci

ds g

100

g

Cis

-n6

fatty

aci

ds g

100

g

Cis

-pol

yuns

atur

ated

fatty

acid

s g

100g

Tran

s fa

tty a

cids

g1

00g

Cho

lest

erol

m

illig

ram

s10

0g

23 Mackerel grilled flesh only 538 203 224 13 NA 283 1174 NA NA NA NA NA NA NA NA NA NA 510 830 483 053 536 002 NA

24 Trout rainbow raw flesh only 761 199 53 12 NA 127 534 NA NA NA NA NA NA NA NA NA NA 121 144 141 040 180 001 60

25 Trout rainbow baked flesh only 701 238 61 13 NA 150 630 NA NA NA NA NA NA NA NA NA NA 144 155 172 044 216 001 NA

26

Kippers (analysed without butter) grilled flesh only

586 217 176 33 NA 245 1020 NA NA NA NA NA NA NA NA NA NA 374 738 335 032 366 001 65

27 Kippers boil in the bag with butter cooked

636 186 132 29 NA 193 805 NA NA NA NA NA NA NA NA NA NA 296 579 219 023 242 002 71

28 Tuna raw flesh only 749 252 07 14 NA 107 454 NA NA NA NA NA NA NA NA NA NA 021 019 009 004 013 lt001 35

29 Tuna baked flesh only 682 323 08 12 NA 136 579 NA NA NA NA NA NA NA NA NA NA 029 024 011 005 016 lt001 NA

30 Sardines raw flesh only 744 198 61 14 NA 134 562 NA NA NA NA NA NA NA NA NA NA 183 180 132 024 156 001 51

31 Haddock smoked poached

760 218 05 19 NA 92 389 NA NA NA NA NA NA NA NA NA NA 009 007 019 002 021 lt001 65

32 Plaice coated in breadcrumbs baked

528 144 116 12 215 243 1018 05 15 202 13 02 lt01 lt01 11 lt01 lt01 123 562 076 319 395 002 39

33 Calamari coated in batter baked

421 85 175 34 259 288 1206 04 19 259 lt01 lt01 lt01 lt01 lt01 lt01 lt01 207 466 025 951 976 002 85

34 Fish fingers cod grilledbaked

545 143 92 14 220 223 936 NA NA 206 15 lt01 lt01 02 13 lt01 lt01 119 440 042 261 304 002 36

35 Fish fingers cod fried 545 NA 126 NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA

36 Fish fingers salmon grilledbaked

508 172 112 14 207 247 1038 NA NA 196 11 01 01 lt01 09 lt01 lt01 107 576 093 266 360 002 29

37 Cod coated in batter fried 492 NA 179 NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA

16

Nutrient analysis of fish and fish products C

ompo

site

sam

ple

num

ber

Sample description W

ater

g1

00g

Prot

ein

g10

0g

Tota

l fat

g1

00g

Ash

g1

00g

Car

bohy

drat

e g

100g

Ener

gy (k

cal)

100g

Ener

gy (k

J)1

00g

Engl

yst f

ibre

g1

00g

AO

AC

fibr

e g

100g

Star

ch g

100

g

Tota

l sug

ars

g10

0g

Glu

cose

g1

00g

Fruc

tose

g1

00g

Sucr

ose

g10

0g

Mal

tose

g1

00g

Lact

ose

g10

0g

Gal

acto

se g

100

g

Satu

rate

d fa

tty a

cids

g1

00g

Cis

-mon

ouns

atur

ated

fatty

acid

s g

100g

Cis

-n3

fatty

aci

ds g

100

g

Cis

-n6

fatty

aci

ds g

100

g

Cis

-pol

yuns

atur

ated

fatty

acid

s g

100g

Tran

s fa

tty a

cids

g1

00g

Cho

lest

erol

m

illig

ram

s10

0g

38

Fishcakes white fish coated in breadcrumbs baked

569 93 94 15 226 206 867 04 17 208 18 02 02 01 13 lt01 lt01 100 552 055 172 227 002 30

39

Fishcakes salmon coated in breadcrumbs baked

547 114 137 16 204 245 1027 NA NA 188 16 01 02 lt01 13 lt01 lt01 200 700 174 191 365 004 25

40 Scampi coated in breadcrumbs baked

507 116 105 23 243 232 975 03 15 235 08 lt01 lt01 lt01 08 lt01 lt01 085 624 074 197 272 001 64

41

Scampi coated in breadcrumbs fried

516 NA 130 NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA

42 Fish pie white fish retail baked

738 66 48 15 144 124 521 06 21 127 18 02 lt01 03 lt01 12 lt01 255 139 012 022 033 012 29

43 Mussels in white wine sauce cooked

820 97 32 23 37 81 342 lt01 lt05 29 08 lt01 lt01 lt01 lt01 08 lt01 126 071 026 062 089 004 25

44 Salmon smoked (cold-smoked) 645 228 101 41 05 184 769 NA NA NA 05 lt01 lt01 lt01 05 lt01 lt01 215 310 218 066 284 001 45

45 Salmon smoked (hot-smoked) 601 254 88 33 13 186 778 NA NA NA 13 lt01 lt01 08 04 lt01 lt01 194 263 228 064 292 001 NA

46 Mackerel smoked 509 211 241 29 NA 301 1250 NA NA NA NA NA NA NA NA NA NA 504 933 557 058 614 002 63

47 Seafood sticks 733 73 19 21 149 102 433 NA NA 101 48 lt01 lt01 48 lt01 lt01 lt01 029 072 019 052 017 lt001 16

48 Tuna canned in brine 743 249 10 15 NA 109 460 NA NA NA NA NA NA NA NA NA NA 030 017 032 008 040 lt001 47

49 Tuna canned in sunflower oil 671 254 64 18 NA 159 669 NA NA NA NA NA NA NA NA NA NA 078 164 018 343 362 lt001 NA

50 Salmon red canned 665 235 73 21 NA 160 670 NA NA NA NA NA NA NA NA NA NA 143 301 165 015 180 001 62

51 Salmon red canned skinless and boneless

685 232 67 19 NA 153 642 NA NA NA NA NA NA NA NA NA NA 128 275 150 015 165 001 61

17

Nutrient analysis of fish and fish products C

ompo

site

sam

ple

num

ber

Sample description W

ater

g1

00g

Prot

ein

g10

0g

Tota

l fat

g1

00g

Ash

g1

00g

Car

bohy

drat

e g

100g

Ener

gy (k

cal)

100g

Ener

gy (k

J)1

00g

Engl

yst f

ibre

g1

00g

AO

AC

fibr

e g

100g

Star

ch g

100

g

Tota

l sug

ars

g10

0g

Glu

cose

g1

00g

Fruc

tose

g1

00g

Sucr

ose

g10

0g

Mal

tose

g1

00g

Lact

ose

g10

0g

Gal

acto

se g

100

g

Satu

rate

d fa

tty a

cids

g1

00g

Cis

-mon

ouns

atur

ated

fatty

ac

ids

g10

0g

Cis

-n3

fatty

aci

ds g

100

g

Cis

-n6

fatty

aci

ds g

100

g

Cis

-pol

yuns

atur

ated

fatty

acid

s g

100g

Tran

s fa

tty a

cids

g1

00g

Cho

lest

erol

m

illig

ram

s10

0g

52 Salmon pink canned 714 236 48 21 NA 138 579 NA NA NA NA NA NA NA NA NA NA 092 171 134 011 145 001 61

53 Mackerel canned in brine 650 192 141 14 NA 204 848 NA NA NA NA NA NA NA NA NA NA 317 481 353 033 386 001 52

54

Sardines canned in tomato sauce whole contents

673 185 108 28 09 175 729 NA NA lt05 09 03 06 lt01 lt01 lt01 lt01 289 270 298 051 349 001 71

55 Sardines canned in brine 661 221 91 31 NA 170 712 NA NA NA NA NA NA NA NA NA NA 261 229 250 023 273 001 66

56 Langoustine boiled 807 197 08 15 NA 86 369 NA NA NA NA NA NA NA NA NA NA 015 015 017 004 021 lt001 133

18

Nutrient analysis of fish and fish products

Micronutrients

Com

posi

te s

ampl

e nu

mbe

r

Sample description Vi

tam

in A

mic

rogr

ams

100g

Vita

min

D m

icro

gram

s10

0g

Thia

min

mill

igra

ms

100g

Rib

ofla

vin

mill

igra

ms

100g

Nia

cin

mill

igra

ms

100g

Tryp

toph

an6

0m

illig

ram

s10

0g

Vita

min

C m

illig

ram

s10

0g

Vita

min

E m

illig

ram

s10

0g

Vita

min

B6

mill

igra

ms

100g

Vita

min

B12

mic

rogr

ams

100g

Fola

te m

icro

gram

s10

0g

Pant

othe

nic

acid

m

illig

ram

s10

0g

Bio

tin m

icro

gram

s10

0g

Sodi

um m

illig

ram

s10

0g

Pota

ssiu

m m

illig

ram

s10

0g

Cal

cium

mill

igra

ms

100g

Mag

nesi

umm

illig

ram

s10

0g

Phos

phor

usm

illig

ram

s10

0g

Iron

mill

igra

ms

100g

Cop

per m

illig

ram

s10

0g

Zinc

mill

igra

ms

100g

Chl

orid

e m

illig

ram

s10

0g

Iodi

ne m

icro

gram

s10

0g

Man

gane

se m

illig

ram

s10

0g

Sele

nium

mic

rogr

ams

100g

1 Cod raw flesh only 2 lt01 006 008 23 26 NA 066 014 145 7 025 13 91 322 12 25 169 010 002 034 165 196 001 23

2 Cod baked flesh only 2 lt01 010 009 20 40 NA 095 012 191 8 030 09 91 367 18 30 189 015 002 057 130 161 001 44

3 Cod microwaved flesh only

NA NA 008 010 18 37 NA 086 013 219 8 028 07 108 427 16 32 216 016 002 053 168 NA 001 44

4 Haddock raw flesh only 1 NA 013 015 49 31 NA 049 029 190 10 027 20 68 315 11 25 163 012 002 031 110 320 001 34

5 Haddock grilled flesh only

NA NA 009 014 40 43 NA 052 029 237 6 028 17 92 433 20 33 232 017 002 050 130 NA 001 48

6 Haddock steamed flesh only

NA NA 007 011 39 41 NA 057 024 214 9 029 16 84 376 14 28 199 016 003 042 120 NA 001 51

7 Alaskan pollock raw flesh only

NA NA 003 009 26 26 NA 060 004 232 5 022 13 68 216 12 30 120 018 003 039 100 56 001 27

8 Sole raw flesh only NA NA 015 008 43 25 NA 073 015 101 13 030 43 115 177 17 26 124 012 lt001 031 178 23 001 50

9 Sole grilled flesh only NA NA 012 010 37 39 NA 085 013 114 10 029 45 151 260 28 26 163 050 001 045 160 NA 001 83

10 Plaice raw flesh only NA NA 033 014 25 30 NA 057 023 130 12 077 355 147 226 17 21 157 010 001 045 180 31 lt001 35

11 Pangasius raw flesh only lt01 135 002 006 63 35 NA 023 012 105 10 066 379 204 293 10 29 166 009 002 032 190 3 001 18

12 Coley raw flesh only NA NA 023 017 26 37 NA 057 027 348 5 033 37 68 303 7 32 171 027 004 043 130 111 001 33

13 Sea bass raw flesh only 34 lt01 039 020 30 44 NA 048 037 301 5 073 25 72 370 14 30 202 027 004 062 90 8 002 29

19

Nutrient analysis of fish and fish products C

ompo

site

sam

ple

num

ber

Sample description Vi

tam

in A

mic

rogr

ams

100g

Vita

min

D m

icro

gram

s10

0g

Thia

min

mill

igra

ms

100g

Rib

ofla

vin

mill

igra

ms

100g

Nia

cin

mill

igra

ms

100g

Tryp

toph

an6

0m

illig

ram

s10

0g

Vita

min

C m

illig

ram

s10

0g

Vita

min

E m

illig

ram

s10

0g

Vita

min

B6

mill

igra

ms

100g

Vita

min

B12

mic

rogr

ams

100g

Fola

te m

icro

gram

s10

0g

Pant

othe

nic

acid

m

illig

ram

s10

0g

Bio

tin m

icro

gram

s10

0g

Sodi

um m

illig

ram

s10

0g

Pota

ssiu

m m

illig

ram

s10

0g

Cal

cium

mill

igra

ms

100g

Mag

nesi

um

mill

igra

ms

100g

Phos

phor

usm

illig

ram

s10

0g

Iron

mill

igra

ms

100g

Cop

per m

illig

ram

s10

0g

Zinc

mill

igra

ms

100g

Chl

orid

e m

illig

ram

s10

0g

Iodi

ne m

icro

gram

s10

0g

Man

gane

se m

illig

ram

s10

0g

Sele

nium

mic

rogr

ams

100g

14 Sea bass baked flesh only

NA NA 019 018 26 49 NA NA 014 291 4 063 25 80 390 31 35 231 027 004 075 100 NA 003 24

15

Prawns cold-water (Pandalus borealis) purchased cooked

lt01 lt01 lt001 005 lt01 36 NA 363 003 235 10 014 40 588 74 65 36 127 100 028 102 770 13 002 30

16

Prawns king warm-water (Penaeus vannamei) raw

lt01 lt01 lt001 005 01 36 NA 180 011 126 11 016 39 215 126 44 28 155 070 021 116 260 5 004 34

17

Prawns king warm-water (Penaeus vannamei) grilled from raw

NA NA NA NA NA NA NA NA NA NA NA NA NA 305 181 59 37 209 043 035 158 310 NA 005 41

18

Prawns king warm-water (Penaeus vannamei) purchased cooked

lt01 lt01 lt001 005 01 34 NA 164 005 140 10 020 43 643 65 49 21 125 027 023 104 740 12 003 30

19 Mussels purchased cooked

117 NA 002 026 10 46 NA 172 003 1056 25 032 110 401 116 40 50 258 325 017 339 700 247 018 66

20

Crab brown meat purchased cooked

6 lt01 006 150 10 64 lt01 733 022 2240 19 122 60 351 167 366 49 488 246 249 590 550 333 033 225

21

Crab white meat purchased cooked

lt01 lt01 003 025 05 45 lt01 212 010 340 6 199 114 322 240 86 34 147 053 095 723 480 103 004 87

22 Mackerel raw flesh only 54 800 017 030 113 44 NA 043 040 881 1 063 58 153 335 20 37 220 098 008 051 250 29 001 42

20

Nutrient analysis of fish and fish products C

ompo

site

sam

ple

num

ber

Sample description Vi

tam

in A

mic

rogr

ams

100g

Vita

min

D m

icro

gram

s10

0g

Thia

min

mill

igra

ms

100g

Rib

ofla

vin

mill

igra

ms

100g

Nia

cin

mill

igra

ms

100g

Tryp

toph

an6

0m

illig

ram

s10

0g

Vita

min

C m

illig

ram

s10

0g

Vita

min

E m

illig

ram

s10

0g

Vita

min

B6

mill

igra

ms

100g

Vita

min

B12

mic

rogr

ams

100g

Fola

te m

icro

gram

s10

0g

Pant

othe

nic

acid

m

illig

ram

s10

0g

Bio

tin m

icro

gram

s10

0g

Sodi

um m

illig

ram

s10

0g

Pota

ssiu

m m

illig

ram

s10

0g

Cal

cium

mill

igra

ms

100g

Mag

nesi

um

mill

igra

ms

100g

Phos

phor

usm

illig

ram

s10

0g

Iron

mill

igra

ms

100g

Cop

per m

illig

ram

s10

0g

Zinc

mill

igra

ms

100g

Chl

orid

e m

illig

ram

s10

0g

Iodi

ne m

icro

gram

s10

0g

Man

gane

se m

illig

ram

s10

0g

Sele

nium

mic

rogr

ams

100g

23 Mackerel grilled flesh only

61 850 014 037 111 44 NA 046 027 908 1 057 52 163 349 17 38 236 128 010 079 290 NA 001 60

24 Trout rainbow raw flesh only 25 789 016 012 73 42 NA 044 031 284 9 123 32 110 383 21 26 228 028 004 047 150 5 001 19

25 Trout rainbow baked flesh only

44 819 013 013 64 53 NA 089 019 311 11 111 38 93 434 19 29 254 040 005 056 160 NA 001 23

26

Kippers (analysed without butter) grilled flesh only

26 1009 lt001 027 51 45 NA 047 029 1112 3 081 61 947 384 39 47 270 151 011 107 1360 24 002 57

27 Kippers boil in the bag with butter cooked

30 1115 001 024 42 43 NA 023 022 948 3 057 55 860 254 47 38 208 111 012 147 1220 13 003 40

28 Tuna raw flesh only 76 320 013 007 219 61 NA 004 043 221 4 023 28 66 444 4 39 266 072 003 039 120 18 001 93

29 Tuna baked flesh only 78 310 012 007 174 75 NA 013 023 215 5 021 29 63 450 11 41 290 093 003 052 130 NA 001 92

30 Sardines raw flesh only 10 395 lt001 034 101 53 NA 031 031 831 7 069 97 136 387 50 32 257 155 013 071 200 79 003 51

31 Haddock smoked poached

2 200 011 014 63 51 NA 077 022 237 8 028 15 464 265 24 25 164 017 002 045 640 217 001 42

32

Plaice coated in breadcrumbs baked

NA NA 032 014 23 27 NA 332 009 164 9 043 350 275 178 61 22 126 077 005 063 390 16 019 30

33 Calamari coated in batter baked

64 NA 005 040 12 22 NA 075 003 172 3 068 25 1182 88 41 33 259 052 012 081 1280 3 019 17

34 Fish fingers cod grilledbaked

NA NA 017 008 12 34 NA 275 009 150 9 024 12 317 254 32 25 142 057 005 050 460 117 020 18

21

Nutrient analysis of fish and fish products C

ompo

site

sam

ple

num

ber

Sample description Vi

tam

in A

mic

rogr

ams

100g

Vita

min

D m

icro

gram

s10

0g

Thia

min

mill

igra

ms

100g

Rib

ofla

vin

mill

igra

ms

100g

Nia

cin

mill

igra

ms

100g

Tryp

toph

an6

0m

illig

ram

s10

0g

Vita

min

C m

illig

ram

s10

0g

Vita

min

E m

illig

ram

s10

0g

Vita

min

B6

mill

igra

ms

100g

Vita

min

B12

mic

rogr

ams

100g

Fola

te m

icro

gram

s10

0g

Pant

othe

nic

acid

m

illig

ram

s10

0g

Bio

tin m

icro

gram

s10

0g

Sodi

um m

illig

ram

s10

0g

Pota

ssiu

m m

illig

ram

s10

0g

Cal

cium

mill

igra

ms

100g

Mag

nesi

um

mill

igra

ms

100g

Phos

phor

usm

illig

ram

s10

0g

Iron

mill

igra

ms

100g

Cop

per m

illig

ram

s10

0g

Zinc

mill

igra

ms

100g

Chl

orid

e m

illig

ram

s10

0g

Iodi

ne m

icro

gram

s10

0g

Man

gane

se m

illig

ram

s10

0g

Sele

nium

mic

rogr

ams

100g

35 Fish fingers cod fried NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA

36 Fish fingers salmon grilledbaked

7 450 041 011 53 41 NA 282 022 227 15 058 25 288 300 14 30 194 075 007 058 420 7 032 24

37 Cod coated in batter fried NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA

38

Fishcakes white fish coated in breadcrumbs baked

NA NA 025 007 17 19 NA 198 009 144 6 031 22 356 233 51 19 102 076 006 042 520 58 017 13

39

Fishcakes salmon coated in breadcrumbs baked

2 571 038 010 47 28 NA 279 022 157 14 074 23 322 269 42 21 150 077 005 040 470 6 015 13

40

Scampi coated in breadcrumbs baked

NA NA 016 006 21 24 NA 318 006 152 14 029 21 561 234 105 34 260 191 018 081 620 101 027 26

41

Scampi coated in breadcrumbs fried

NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA

42 Fish pie white fish retail baked

84 282 011 013 08 16 NA 051 002 129 9 040 31 254 300 86 21 119 035 004 054 380 33 008 7

43 Mussels in white wine sauce cooked

11 lt01 005 018 08 18 NA 084 003 944 26 039 48 608 173 68 76 122 146 008 154 970 282 007 32

44 Salmon smoked (cold-smoked)

28 890 043 012 83 54 NA 203 073 315 15 122 52 1184 442 8 31 266 023 002 036 1480 9 001 19

45 Salmon smoked (hot-smoked)

NA 1100 041 016 95 65 NA 229 051 419 14 135 40 848 460 8 32 293 034 005 049 1200 NA 001 24

22

Nutrient analysis of fish and fish products C

ompo

site

sam

ple

num

ber

Sample description Vi

tam

in A

mic

rogr

ams

100g

Vita

min

D m

icro

gram

s10

0g

Thia

min

mill

igra

ms

100g

Rib

ofla

vin

mill

igra

ms

100g

Nia

cin

mill

igra

ms

100g

Tryp

toph

an6

0m

illig

ram

s10

0g

Vita

min

C m

illig

ram

s10

0g

Vita

min

E m

illig

ram

s10

0g

Vita

min

B6

mill

igra

ms

100g

Vita

min

B12

mic

rogr

ams

100g

Fola

te m

icro

gram

s10

0g

Pant

othe

nic

acid

m

illig

ram

s10

0g

Bio

tin m

icro

gram

s10

0g

Sodi

um m

illig

ram

s10

0g

Pota

ssiu

m m

illig

ram

s10

0g

Cal

cium

mill

igra

ms

100g

Mag

nesi

um

mill

igra

ms

100g

Phos

phor

usm

illig

ram

s10

0g

Iron

mill

igra

ms

100g

Cop

per m

illig

ram

s10

0g

Zinc

mill

igra

ms

100g

Chl

orid

e m

illig

ram

s10

0g

Iodi

ne m

icro

gram

s10

0g

Man

gane

se m

illig

ram

s10

0g

Sele

nium

mic

rogr

ams

100g

46 Mackerel smoked 36 820 015 037 69 46 NA 046 028 1018 4 061 40 746 319 33 38 237 113 007 092 1010 28 002 59

47 Seafood sticks NA NA 001 006 12 20 NA 047 003 094 12 030 33 714 21 50 8 61 019 001 028 940 21 002 19

48 Tuna canned in brine 26 110 lt001 011 103 62 NA 042 031 342 3 019 27 293 230 10 27 171 151 007 089 490 12 001 69

49 Tuna canned in sunflower oil NA NA NA NA NA NA NA 284 NA NA NA NA NA 368 267 11 35 204 119 005 080 610 NA 001 87

50 Salmon red canned 7 1090 003 021 76 61 NA 165 020 488 14 088 41 430 305 164 29 291 068 006 082 670 22 002 37

51

Salmon red canned skinless and boneless

10 1182 004 022 69 61 NA 147 023 450 12 082 49 379 304 6 27 214 060 007 052 580 24 001 38

52 Salmon pink canned 12 1359 002 021 74 60 NA 076 019 468 19 068 49 352 326 109 25 234 083 007 065 500 18 001 34

53 Mackerel canned in brine 11 740 004 022 55 59 NA 030 015 698 4 035 36 276 227 14 22 162 089 007 061 410 17 001 41

54

Sardines canned in tomato sauce whole contents

NA NA 003 022 55 52 NA 184 025 885 4 063 59 315 371 455 38 417 269 012 198 480 NA 018 39

55 Sardines canned in brine 10 327 001 022 55 42 NA 024 007 1081 4 064 47 368 287 679 42 545 273 013 223 560 26 018 41

56 Langoustine boiled NA NA 008 006 27 37 NA 355 010 245 5 024 34 216 214 125 53 197 168 032 137 280 139 012 49

Total vitamin A is calculated as retinol equivalents and is equal to retinol + (beta-carotene equivalents6) NA = Not Analysed

lt = Result was below the analytical limit of quantification (LOQ) or limit of detection (LOD) There is no distinction between lsquoltrsquo and lsquonot detectedrsquo Energy calculated assuming that mussels contain 35g carbohydrate as glycogen (existing data)4

23

Nutrient analysis of fish and fish products

Annex D Analytical methods used

Moisture A homogenised portion of the sample is mixed with sand and heated to 102degC The moisture loss is determined gravimetrically Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref BS 4401 pt31997 LOQ 01 g100g

Ash A homogenised portion of the sample is ashed in a muffle furnace at 550degC The ash is determined gravimetrically Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref BS 4401 pt111998 LOQ 01 g100g

Protein The sample is analysed using Leco instrumentation following the Dumas procedure The sample is combusted in an oxygen atmosphere the gaseous product is cleaned and nitrogen compounds converted to nitrogen which is measured by a thermal conductivity cell The crude protein is calculated by multiplying by the appropriate conversion factor Accredited to BSEN ISOIEC 170252005 UKAS 0680 LOQ 01 g100g

Fat The sample is acid hydrolysed with hydrochloric acid cooled filtered and dried The fat is extract from the residue with petroleum ether and the dried fat determined gravimetrically Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref BS 4401 pt41970 (Weibull Stoldt) LOQ 01 g100g

Fatty acids The lipid fractions of the sample are solvent extracted The isolated fat is transesterified with methanolic sodium methoxide to form fatty acid methyl esters (FAMES) The FAME profile is determined using capillary gas chromatography (GC) Quantification and identification of individual FAMEs in the test material is achieved with reference to calibration standards Accredited to BSEN ISOIEC 170252005 UKAS 0680 LOQ 001 mg100g

Sugars The sugars are extracted with water clarified and chromatographically separated on an amine column with an acetonitrilewater mobile phase The sugars are detected using an evaporative light scattering detector and quantified with reference to calibration standards Accredited to BSEN ISOIEC 170252005 UKAS 0680 LOQ 01 g100g

24

Nutrient analysis of fish and fish products

Starch The method consists of two separate determinations The sample is treated with warm diluted hydrochloric acid clarified and filtered the optical rotation of the resulting solution is determined In the second determination the sample is extracted with 40 ethanol and filtered The filtrate is acidified with hydrochloric acid clarified and filtered again the optical rotation of the resulting solution is determined at 20 plusmn2ordmC Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref The Feeding Stuffs (Sampling and Analysis) Regulations 1982 Method 30a LOQ 2 g100g

Oligosaccharides Malto-oligosaccharides (DP1-7) are determined individually by High Performance Anion Exchange Chromatography with Pulsed Amperometric Detection In-house method LOQ 01 g100g

Dietary Fibre AOAC The sample is weighed and de-fatted if necessary It is then gelatinised and treated with αshyamylase and further digested enzymatically with protease and amyloglucosidase to remove the starch and protein The dietary fibre is precipitated with IMS filtered washed dried and weighed Total dietary fibre is then determined gravimetrically and corrected for protein and ash Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref AOAC 9852945407 (2007) LOQ 05 g100g

Englyst (Non-starch polysaccharides) Englyst Fibrezym kit with colorimetric end point LOQ 02 g100g

Cholesterol Method Lipid in sample is saponified at high temperature with ethanolic KOH solution Unsaponifiable fraction containing cholesterol and other sterols is extracted with toluene Sterols are derivatized to trimethylsilyl (TMS) ethers and then quantified by GC LOQ 07 mg100 g Reproducibility 20 Reference Method ISO 6799 1992

Inorganics Sodium Potassium Calcium Magnesium Copper Iron Manganese Zinc Phosphorus Selenium Samples are digested in acid under oxidising conditions using sealed lsquobombsrsquo in automated microwave digestors to prevent losses of volatile metalsinorganics Metals (and some inorganics) are then determined by Inductively Coupled Plasma Optical Emission Spectrometry (ICP-OES) or by Inductively Coupled Plasma Mass Spectrometry (ICP-MS) These techniques allow the sensitive and accurate (true and precise) determination of metals in foods and allow matrix interferences to be overcome In house methods - UKAS accredited

25

Nutrient analysis of fish and fish products

Iodide Concentrations are determined by high resolution ICP-MS after extraction with tetra methyl ammonium hydroxide UKAS accredited

Chloride Concentrations are determined using a Corning Chloride Analyser after extraction with nitric acid In house method FFFB1-2104 - UKAS accredited

Vitamins ndash Water Soluble Thiamin Riboflavin amp Vitamin B6 Thiamin riboflavin and Vitamin B6 are determined by HPLC after appropriate and controlled acid and enzymatic hydrolysis The methods are based on published CEN Standards The selected method enables determination of total B6 as pyridoxine and is most appropriate to samples of this type where pyridoxine or its phosphate will form the major vitamin B6 component UKAS accredited

Niacin Total Folate Biotin Pantothenic acid Determined using microbiological assay (MBA) procedures with detection carried out using VitaFastreg MBA test kits UKAS accredited

Tryptophan Determined by HPLC using fluorescence detection after alkaline hydrolysis Tryptophan contributes to the available Niacin on the basis that Niacin = Tryptophan60

Vitamin B12 Vitamin B12 is extracted from food by autoclaving in acetate buffer in the presence of cyanide Vitamin B12 is determined by microbiological assay using LDelbrueckiiLactis UKAS accredited

The B-vitamin results are expressed as follows Thiamin thiamin chloride hydrochloride Riboflavin free riboflavin Niacin nicotinic acid Vitamin B6 pyridoxine hydrochloride Pantothenate pantothenic acid Biotin d-biotin B12 cyanocobalamin Total folate pteroyglutamic acid

Vitamin C Vitamin C is determined by HPLC using fluorescence detection

Oil Soluble Vitamins

26

Nutrient analysis of fish and fish products

Vitamins A D E and the carotenoids are determined using an in house procedure involving saponification of the sample solvent extraction and HPLC determination - UKAS accredited methods based on

bull Vitamin A ndash Retinol BS EN 12823-12000 Foodstuffs-Determination of Vitamin A by High Performance Liquid Chromatography-Part 1 Measurement of Retinol

bull Vitamin A ndash β-Carotene BS EN 12823-22000 Foodstuffs-Determination of Vitamin A by High Performance Liquid Chromatography-Part 2 Measurement of β-Carotene

bull Vitamin D BS EN 128212000 Foodstuffs-Determination of Vitamin D by High Performance Liquid Chromatography-Measurement of Cholecalciferol (D3) and Ergocalciferol (D2)

bull Vitamin E BS EN 128222000 Foodstuffs-Determination of Vitamin E by High Performance Liquid Chromatography-Measurement of α- β- γ- and δ-tocopherols

The total vitamin E figure takes into account the relative biological activities of the different isomers Vitamin E is given as mg100g of α - tocopherol equivalent The activities used for these calculations are as shown below

α - tocopherol 10 β - tocopherol 04 γ - tocopherol 01 δ - tocopherol 001

Total vitamin A is expressed as ug100g all-trans retinol equivalent (ATRE) and is calculated as follows

All-trans retinol + (07513-cis retinol) +( β-carotene6) +(other active carotenoids12)

UKAS accredited

Details of the quality control measures employed are given in the analytical report associated with this project available at wwwdhgovukpublications

27

Nutrient analysis of fish and fish products

References 1 Responsibility for nutrition policy in England transferred from the Food Standards Agency to the Department of Health (DH) on 1st October 2010 Management of the rolling programme of nutrient analysis has also transferred to DH2Food Standards Agency Management of the Food Standards Agency programme of nutrient analysis and associated work httpcollectionseuroparchiveorgtna20100907111047httpfoodgovuksciencedietarysurve ysanalyticalsurveysn10040 (accessed 28 December 2012) 3Food Standards Agency McCance amp Widdowsonrsquos The Composition of Foods integrated dataset httptnaeuroparchiveorg20110116113217httpwwwfoodgovuksciencedietarysurveysdi etsurveys (accessed 28 December 2012) 4 Holland B Brown J and Buss Fish and Fish products Third supplement to fifth edition of McCance and Widdowsons The Composition of Foods Royal Society of Chemistry 1993

28

Page 13: Nutrient analysis of fish and fish products- Summary report · Nutrient analysis of fish and fish products additional 6 composites (made up of between 3 and 6 sub-samples) were investigated

Nutrient analysis of fish and fish products

Annex B List of nutrients analysed

Proximates

Water Protein (nitrogen and nitrogen factor) Fat Dry Ash content

Fatty acids Individual fatty acids (cis amp trans isomers positional isomers branched chain) (expressed as percentage total fatty acids and per 100g food)

Sterols Cholesterol

Carbohydrate (All expressed as monosaccharide equivalents) Starch total sugars total carbohydrate glucose fructose sucrose maltose lactose galactose

Fibre As non-starch polysaccharide ie Englyst method and AOAC method

Inorganics Sodium potassium calcium magnesium phosphorus iron copper zinc chloride manganese iodine selenium

Water soluble vitamins

Thiamin riboflavin niacin tryptophan (to calculate niacin equivalent) vitamin B6 vitamin B12 folate pantothenic acid biotin vitamin C

Vitamin A Retinol carotenoids (alpha-carotene beta-carotene cryptoxanthins) Other carotenoids Lutein lycopene zeaxanthin

Vitamin D Vitamin D3 25-OH vitamin D

Vitamin E Alpha-tocopherol beta-tocopherol delta-tocopherol gamma-tocopherol alpha-tocotrienol gamma-tocotrienol

Note Each of the samples was analysed for a range of nutrients in the above list depending on existing compositional data available and the importance of fish and fish products as a dietary source of each nutrient

13

Nutrient analysis of fish and fish products

Annex C Analytical data

Macronutrients

Com

posi

te s

ampl

e nu

mbe

r

Sample description W

ater

g1

00g

Prot

ein

g10

0g

Tota

l fat

g1

00g

Ash

g1

00g

Car

bohy

drat

e g

100g

Ener

gy (k

cal)

100g

Ener

gy (k

J)1

00g

Engl

yst f

ibre

g1

00g

AO

AC

fibr

e g

100g

Star

ch g

100

g

Tota

l sug

ars

g10

0g

Glu

cose

g1

00g

Fruc

tose

g1

00g

Sucr

ose

g10

0g

Mal

tose

g1

00g

Lact

ose

g10

0g

Gal

acto

se g

100

g

Satu

rate

d fa

tty a

cids

g1

00g

Cis

-mon

ouns

atur

ated

fatty

acid

s g

100g

Cis

-n3

fatty

aci

ds g

100

g

Cis

-n6

fatty

aci

ds g

100

g

Cis

-pol

yuns

atur

ated

fatty

acid

s g

100g

Tran

s fa

tty a

cids

g1

00g

Cho

lest

erol

m

illig

ram

s10

0g

1 Cod raw flesh only 816 175 06 11 NA 75 320 NA NA NA NA NA NA NA NA NA NA 016 014 008 003 011 lt001 52

2 Cod baked flesh only 769 239 05 12 NA 100 425 NA NA NA NA NA NA NA NA NA NA 012 008 013 002 016 lt001 NA

3 Cod microwaved flesh only

772 235 04 12 NA 98 414 NA NA NA NA NA NA NA NA NA NA 008 008 009 002 011 lt001 NA

4 Haddock raw flesh only 817 178 04 10 NA 75 317 NA NA NA NA NA NA NA NA NA NA 009 008 009 001 010 lt001 49

5 Haddock grilled flesh only

759 239 03 13 NA 98 417 NA NA NA NA NA NA NA NA NA NA 006 005 010 001 011 lt001 NA

6 Haddock steamed flesh only

782 218 06 13 NA 93 393 NA NA NA NA NA NA NA NA NA NA 012 009 019 002 022 lt001 NA

7 Alaskan pollock raw flesh only

837 164 07 08 NA 72 305 NA NA NA NA NA NA NA NA NA NA 014 017 014 001 016 001 49

8 Sole raw flesh only 827 167 07 09 NA 73 310 NA NA NA NA NA NA NA NA NA NA 016 014 014 002 016 lt001 47

9 Sole grilled flesh only 768 215 06 11 NA 91 388 NA NA NA NA NA NA NA NA NA NA 016 008 013 002 016 lt001 NA

10 Plaice raw flesh only 804 164 12 10 NA 76 323 NA NA NA NA NA NA NA NA NA NA 022 025 022 003 025 001 66

11 Pangasius raw flesh only 837 149 16 12 NA 74 313 NA NA NA NA NA NA NA NA NA NA 049 044 002 015 017 lt001 36

14

Nutrient analysis of fish and fish products C

ompo

site

sam

ple

num

ber

Sample description W

ater

g1

00g

Prot

ein

g10

0g

Tota

l fat

g1

00g

Ash

g1

00g

Car

bohy

drat

e g

100g

Ener

gy (k

cal)

100g

Ener

gy (k

J)1

00g

Engl

yst f

ibre

g1

00g

AO

AC

fibr

e g

100g

Star

ch g

100

g

Tota

l sug

ars

g10

0g

Glu

cose

g1

00g

Fruc

tose

g1

00g

Sucr

ose

g10

0g

Mal

tose

g1

00g

Lact

ose

g10

0g

Gal

acto

se g

100

g

Satu

rate

d fa

tty a

cids

g1

00g

Cis

-mon

ouns

atur

ated

fatty

acid

s g

100g

Cis

-n3

fatty

aci

ds g

100

g

Cis

-n6

fatty

aci

ds g

100

g

Cis

-pol

yuns

atur

ated

fatty

acid

s g

100g

Tran

s fa

tty a

cids

g1

00g

Cho

lest

erol

m

illig

ram

s10

0g

12 Coley raw flesh only 819 180 11 12 NA 82 347 NA NA NA NA NA NA NA NA NA NA 020 026 025 002 027 lt001 47

13 Sea bass raw flesh only 694 200 98 11 NA 168 703 NA NA NA NA NA NA NA NA NA NA 216 340 171 120 291 002 71

14 Sea bass baked flesh only 690 232 68 12 NA 154 646 NA NA NA NA NA NA NA NA NA NA 147 229 123 085 209 001 NA

15

Prawns cold-water (Pandalus borealis) purchased cooked

840 154 09 20 NA 70 295 NA NA NA NA NA NA NA NA NA NA 015 019 020 002 022 lt001 143

16

Prawns king warm-water (Penaeus vannamei) raw

819 176 07 10 NA 77 325 NA NA NA NA NA NA NA NA NA NA 017 008 012 009 022 lt001 150

17

Prawns king warm-water (Penaeus vannamei) grilled from raw

738 235 09 13 NA 102 433 NA NA NA NA NA NA NA NA NA NA 020 010 014 011 025 lt001 NA

18

Prawns king warm-water (Penaeus vannamei) purchased cooked

824 162 04 19 NA 68 290 NA NA NA NA NA NA NA NA NA NA 010 005 007 005 013 lt001 162

19 Mussels purchased cooked

755 177 22 18 NA 104 438 NA NA NA NA NA NA NA NA NA NA 034 026 054 008 062 lt001 45

20 Crab brown meat purchased cooked

665 188 78 25 NA 145 608 NA NA NA NA NA NA NA NA NA NA 126 174 130 029 160 004 271

21 Crab white meat purchased cooked

776 205 03 16 NA 85 360 NA NA NA NA NA NA NA NA NA NA 004 007 007 002 008 lt001 66

22 Mackerel raw flesh only 619 180 179 12 NA 233 968 NA NA NA NA NA NA NA NA NA NA 385 668 405 041 446 002 60

15

Nutrient analysis of fish and fish products C

ompo

site

sam

ple

num

ber

Sample description W

ater

g1

00g

Prot

ein

g10

0g

Tota

l fat

g1

00g

Ash

g1

00g

Car

bohy

drat

e g

100g

Ener

gy (k

cal)

100g

Ener

gy (k

J)1

00g

Engl

yst f

ibre

g1

00g

AO

AC

fibr

e g

100g

Star

ch g

100

g

Tota

l sug

ars

g10

0g

Glu

cose

g1

00g

Fruc

tose

g1

00g

Sucr

ose

g10

0g

Mal

tose

g1

00g

Lact

ose

g10

0g

Gal

acto

se g

100

g

Satu

rate

d fa

tty a

cids

g1

00g

Cis

-mon

ouns

atur

ated

fatty

acid

s g

100g

Cis

-n3

fatty

aci

ds g

100

g

Cis

-n6

fatty

aci

ds g

100

g

Cis

-pol

yuns

atur

ated

fatty

acid

s g

100g

Tran

s fa

tty a

cids

g1

00g

Cho

lest

erol

m

illig

ram

s10

0g

23 Mackerel grilled flesh only 538 203 224 13 NA 283 1174 NA NA NA NA NA NA NA NA NA NA 510 830 483 053 536 002 NA

24 Trout rainbow raw flesh only 761 199 53 12 NA 127 534 NA NA NA NA NA NA NA NA NA NA 121 144 141 040 180 001 60

25 Trout rainbow baked flesh only 701 238 61 13 NA 150 630 NA NA NA NA NA NA NA NA NA NA 144 155 172 044 216 001 NA

26

Kippers (analysed without butter) grilled flesh only

586 217 176 33 NA 245 1020 NA NA NA NA NA NA NA NA NA NA 374 738 335 032 366 001 65

27 Kippers boil in the bag with butter cooked

636 186 132 29 NA 193 805 NA NA NA NA NA NA NA NA NA NA 296 579 219 023 242 002 71

28 Tuna raw flesh only 749 252 07 14 NA 107 454 NA NA NA NA NA NA NA NA NA NA 021 019 009 004 013 lt001 35

29 Tuna baked flesh only 682 323 08 12 NA 136 579 NA NA NA NA NA NA NA NA NA NA 029 024 011 005 016 lt001 NA

30 Sardines raw flesh only 744 198 61 14 NA 134 562 NA NA NA NA NA NA NA NA NA NA 183 180 132 024 156 001 51

31 Haddock smoked poached

760 218 05 19 NA 92 389 NA NA NA NA NA NA NA NA NA NA 009 007 019 002 021 lt001 65

32 Plaice coated in breadcrumbs baked

528 144 116 12 215 243 1018 05 15 202 13 02 lt01 lt01 11 lt01 lt01 123 562 076 319 395 002 39

33 Calamari coated in batter baked

421 85 175 34 259 288 1206 04 19 259 lt01 lt01 lt01 lt01 lt01 lt01 lt01 207 466 025 951 976 002 85

34 Fish fingers cod grilledbaked

545 143 92 14 220 223 936 NA NA 206 15 lt01 lt01 02 13 lt01 lt01 119 440 042 261 304 002 36

35 Fish fingers cod fried 545 NA 126 NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA

36 Fish fingers salmon grilledbaked

508 172 112 14 207 247 1038 NA NA 196 11 01 01 lt01 09 lt01 lt01 107 576 093 266 360 002 29

37 Cod coated in batter fried 492 NA 179 NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA

16

Nutrient analysis of fish and fish products C

ompo

site

sam

ple

num

ber

Sample description W

ater

g1

00g

Prot

ein

g10

0g

Tota

l fat

g1

00g

Ash

g1

00g

Car

bohy

drat

e g

100g

Ener

gy (k

cal)

100g

Ener

gy (k

J)1

00g

Engl

yst f

ibre

g1

00g

AO

AC

fibr

e g

100g

Star

ch g

100

g

Tota

l sug

ars

g10

0g

Glu

cose

g1

00g

Fruc

tose

g1

00g

Sucr

ose

g10

0g

Mal

tose

g1

00g

Lact

ose

g10

0g

Gal

acto

se g

100

g

Satu

rate

d fa

tty a

cids

g1

00g

Cis

-mon

ouns

atur

ated

fatty

acid

s g

100g

Cis

-n3

fatty

aci

ds g

100

g

Cis

-n6

fatty

aci

ds g

100

g

Cis

-pol

yuns

atur

ated

fatty

acid

s g

100g

Tran

s fa

tty a

cids

g1

00g

Cho

lest

erol

m

illig

ram

s10

0g

38

Fishcakes white fish coated in breadcrumbs baked

569 93 94 15 226 206 867 04 17 208 18 02 02 01 13 lt01 lt01 100 552 055 172 227 002 30

39

Fishcakes salmon coated in breadcrumbs baked

547 114 137 16 204 245 1027 NA NA 188 16 01 02 lt01 13 lt01 lt01 200 700 174 191 365 004 25

40 Scampi coated in breadcrumbs baked

507 116 105 23 243 232 975 03 15 235 08 lt01 lt01 lt01 08 lt01 lt01 085 624 074 197 272 001 64

41

Scampi coated in breadcrumbs fried

516 NA 130 NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA

42 Fish pie white fish retail baked

738 66 48 15 144 124 521 06 21 127 18 02 lt01 03 lt01 12 lt01 255 139 012 022 033 012 29

43 Mussels in white wine sauce cooked

820 97 32 23 37 81 342 lt01 lt05 29 08 lt01 lt01 lt01 lt01 08 lt01 126 071 026 062 089 004 25

44 Salmon smoked (cold-smoked) 645 228 101 41 05 184 769 NA NA NA 05 lt01 lt01 lt01 05 lt01 lt01 215 310 218 066 284 001 45

45 Salmon smoked (hot-smoked) 601 254 88 33 13 186 778 NA NA NA 13 lt01 lt01 08 04 lt01 lt01 194 263 228 064 292 001 NA

46 Mackerel smoked 509 211 241 29 NA 301 1250 NA NA NA NA NA NA NA NA NA NA 504 933 557 058 614 002 63

47 Seafood sticks 733 73 19 21 149 102 433 NA NA 101 48 lt01 lt01 48 lt01 lt01 lt01 029 072 019 052 017 lt001 16

48 Tuna canned in brine 743 249 10 15 NA 109 460 NA NA NA NA NA NA NA NA NA NA 030 017 032 008 040 lt001 47

49 Tuna canned in sunflower oil 671 254 64 18 NA 159 669 NA NA NA NA NA NA NA NA NA NA 078 164 018 343 362 lt001 NA

50 Salmon red canned 665 235 73 21 NA 160 670 NA NA NA NA NA NA NA NA NA NA 143 301 165 015 180 001 62

51 Salmon red canned skinless and boneless

685 232 67 19 NA 153 642 NA NA NA NA NA NA NA NA NA NA 128 275 150 015 165 001 61

17

Nutrient analysis of fish and fish products C

ompo

site

sam

ple

num

ber

Sample description W

ater

g1

00g

Prot

ein

g10

0g

Tota

l fat

g1

00g

Ash

g1

00g

Car

bohy

drat

e g

100g

Ener

gy (k

cal)

100g

Ener

gy (k

J)1

00g

Engl

yst f

ibre

g1

00g

AO

AC

fibr

e g

100g

Star

ch g

100

g

Tota

l sug

ars

g10

0g

Glu

cose

g1

00g

Fruc

tose

g1

00g

Sucr

ose

g10

0g

Mal

tose

g1

00g

Lact

ose

g10

0g

Gal

acto

se g

100

g

Satu

rate

d fa

tty a

cids

g1

00g

Cis

-mon

ouns

atur

ated

fatty

ac

ids

g10

0g

Cis

-n3

fatty

aci

ds g

100

g

Cis

-n6

fatty

aci

ds g

100

g

Cis

-pol

yuns

atur

ated

fatty

acid

s g

100g

Tran

s fa

tty a

cids

g1

00g

Cho

lest

erol

m

illig

ram

s10

0g

52 Salmon pink canned 714 236 48 21 NA 138 579 NA NA NA NA NA NA NA NA NA NA 092 171 134 011 145 001 61

53 Mackerel canned in brine 650 192 141 14 NA 204 848 NA NA NA NA NA NA NA NA NA NA 317 481 353 033 386 001 52

54

Sardines canned in tomato sauce whole contents

673 185 108 28 09 175 729 NA NA lt05 09 03 06 lt01 lt01 lt01 lt01 289 270 298 051 349 001 71

55 Sardines canned in brine 661 221 91 31 NA 170 712 NA NA NA NA NA NA NA NA NA NA 261 229 250 023 273 001 66

56 Langoustine boiled 807 197 08 15 NA 86 369 NA NA NA NA NA NA NA NA NA NA 015 015 017 004 021 lt001 133

18

Nutrient analysis of fish and fish products

Micronutrients

Com

posi

te s

ampl

e nu

mbe

r

Sample description Vi

tam

in A

mic

rogr

ams

100g

Vita

min

D m

icro

gram

s10

0g

Thia

min

mill

igra

ms

100g

Rib

ofla

vin

mill

igra

ms

100g

Nia

cin

mill

igra

ms

100g

Tryp

toph

an6

0m

illig

ram

s10

0g

Vita

min

C m

illig

ram

s10

0g

Vita

min

E m

illig

ram

s10

0g

Vita

min

B6

mill

igra

ms

100g

Vita

min

B12

mic

rogr

ams

100g

Fola

te m

icro

gram

s10

0g

Pant

othe

nic

acid

m

illig

ram

s10

0g

Bio

tin m

icro

gram

s10

0g

Sodi

um m

illig

ram

s10

0g

Pota

ssiu

m m

illig

ram

s10

0g

Cal

cium

mill

igra

ms

100g

Mag

nesi

umm

illig

ram

s10

0g

Phos

phor

usm

illig

ram

s10

0g

Iron

mill

igra

ms

100g

Cop

per m

illig

ram

s10

0g

Zinc

mill

igra

ms

100g

Chl

orid

e m

illig

ram

s10

0g

Iodi

ne m

icro

gram

s10

0g

Man

gane

se m

illig

ram

s10

0g

Sele

nium

mic

rogr

ams

100g

1 Cod raw flesh only 2 lt01 006 008 23 26 NA 066 014 145 7 025 13 91 322 12 25 169 010 002 034 165 196 001 23

2 Cod baked flesh only 2 lt01 010 009 20 40 NA 095 012 191 8 030 09 91 367 18 30 189 015 002 057 130 161 001 44

3 Cod microwaved flesh only

NA NA 008 010 18 37 NA 086 013 219 8 028 07 108 427 16 32 216 016 002 053 168 NA 001 44

4 Haddock raw flesh only 1 NA 013 015 49 31 NA 049 029 190 10 027 20 68 315 11 25 163 012 002 031 110 320 001 34

5 Haddock grilled flesh only

NA NA 009 014 40 43 NA 052 029 237 6 028 17 92 433 20 33 232 017 002 050 130 NA 001 48

6 Haddock steamed flesh only

NA NA 007 011 39 41 NA 057 024 214 9 029 16 84 376 14 28 199 016 003 042 120 NA 001 51

7 Alaskan pollock raw flesh only

NA NA 003 009 26 26 NA 060 004 232 5 022 13 68 216 12 30 120 018 003 039 100 56 001 27

8 Sole raw flesh only NA NA 015 008 43 25 NA 073 015 101 13 030 43 115 177 17 26 124 012 lt001 031 178 23 001 50

9 Sole grilled flesh only NA NA 012 010 37 39 NA 085 013 114 10 029 45 151 260 28 26 163 050 001 045 160 NA 001 83

10 Plaice raw flesh only NA NA 033 014 25 30 NA 057 023 130 12 077 355 147 226 17 21 157 010 001 045 180 31 lt001 35

11 Pangasius raw flesh only lt01 135 002 006 63 35 NA 023 012 105 10 066 379 204 293 10 29 166 009 002 032 190 3 001 18

12 Coley raw flesh only NA NA 023 017 26 37 NA 057 027 348 5 033 37 68 303 7 32 171 027 004 043 130 111 001 33

13 Sea bass raw flesh only 34 lt01 039 020 30 44 NA 048 037 301 5 073 25 72 370 14 30 202 027 004 062 90 8 002 29

19

Nutrient analysis of fish and fish products C

ompo

site

sam

ple

num

ber

Sample description Vi

tam

in A

mic

rogr

ams

100g

Vita

min

D m

icro

gram

s10

0g

Thia

min

mill

igra

ms

100g

Rib

ofla

vin

mill

igra

ms

100g

Nia

cin

mill

igra

ms

100g

Tryp

toph

an6

0m

illig

ram

s10

0g

Vita

min

C m

illig

ram

s10

0g

Vita

min

E m

illig

ram

s10

0g

Vita

min

B6

mill

igra

ms

100g

Vita

min

B12

mic

rogr

ams

100g

Fola

te m

icro

gram

s10

0g

Pant

othe

nic

acid

m

illig

ram

s10

0g

Bio

tin m

icro

gram

s10

0g

Sodi

um m

illig

ram

s10

0g

Pota

ssiu

m m

illig

ram

s10

0g

Cal

cium

mill

igra

ms

100g

Mag

nesi

um

mill

igra

ms

100g

Phos

phor

usm

illig

ram

s10

0g

Iron

mill

igra

ms

100g

Cop

per m

illig

ram

s10

0g

Zinc

mill

igra

ms

100g

Chl

orid

e m

illig

ram

s10

0g

Iodi

ne m

icro

gram

s10

0g

Man

gane

se m

illig

ram

s10

0g

Sele

nium

mic

rogr

ams

100g

14 Sea bass baked flesh only

NA NA 019 018 26 49 NA NA 014 291 4 063 25 80 390 31 35 231 027 004 075 100 NA 003 24

15

Prawns cold-water (Pandalus borealis) purchased cooked

lt01 lt01 lt001 005 lt01 36 NA 363 003 235 10 014 40 588 74 65 36 127 100 028 102 770 13 002 30

16

Prawns king warm-water (Penaeus vannamei) raw

lt01 lt01 lt001 005 01 36 NA 180 011 126 11 016 39 215 126 44 28 155 070 021 116 260 5 004 34

17

Prawns king warm-water (Penaeus vannamei) grilled from raw

NA NA NA NA NA NA NA NA NA NA NA NA NA 305 181 59 37 209 043 035 158 310 NA 005 41

18

Prawns king warm-water (Penaeus vannamei) purchased cooked

lt01 lt01 lt001 005 01 34 NA 164 005 140 10 020 43 643 65 49 21 125 027 023 104 740 12 003 30

19 Mussels purchased cooked

117 NA 002 026 10 46 NA 172 003 1056 25 032 110 401 116 40 50 258 325 017 339 700 247 018 66

20

Crab brown meat purchased cooked

6 lt01 006 150 10 64 lt01 733 022 2240 19 122 60 351 167 366 49 488 246 249 590 550 333 033 225

21

Crab white meat purchased cooked

lt01 lt01 003 025 05 45 lt01 212 010 340 6 199 114 322 240 86 34 147 053 095 723 480 103 004 87

22 Mackerel raw flesh only 54 800 017 030 113 44 NA 043 040 881 1 063 58 153 335 20 37 220 098 008 051 250 29 001 42

20

Nutrient analysis of fish and fish products C

ompo

site

sam

ple

num

ber

Sample description Vi

tam

in A

mic

rogr

ams

100g

Vita

min

D m

icro

gram

s10

0g

Thia

min

mill

igra

ms

100g

Rib

ofla

vin

mill

igra

ms

100g

Nia

cin

mill

igra

ms

100g

Tryp

toph

an6

0m

illig

ram

s10

0g

Vita

min

C m

illig

ram

s10

0g

Vita

min

E m

illig

ram

s10

0g

Vita

min

B6

mill

igra

ms

100g

Vita

min

B12

mic

rogr

ams

100g

Fola

te m

icro

gram

s10

0g

Pant

othe

nic

acid

m

illig

ram

s10

0g

Bio

tin m

icro

gram

s10

0g

Sodi

um m

illig

ram

s10

0g

Pota

ssiu

m m

illig

ram

s10

0g

Cal

cium

mill

igra

ms

100g

Mag

nesi

um

mill

igra

ms

100g

Phos

phor

usm

illig

ram

s10

0g

Iron

mill

igra

ms

100g

Cop

per m

illig

ram

s10

0g

Zinc

mill

igra

ms

100g

Chl

orid

e m

illig

ram

s10

0g

Iodi

ne m

icro

gram

s10

0g

Man

gane

se m

illig

ram

s10

0g

Sele

nium

mic

rogr

ams

100g

23 Mackerel grilled flesh only

61 850 014 037 111 44 NA 046 027 908 1 057 52 163 349 17 38 236 128 010 079 290 NA 001 60

24 Trout rainbow raw flesh only 25 789 016 012 73 42 NA 044 031 284 9 123 32 110 383 21 26 228 028 004 047 150 5 001 19

25 Trout rainbow baked flesh only

44 819 013 013 64 53 NA 089 019 311 11 111 38 93 434 19 29 254 040 005 056 160 NA 001 23

26

Kippers (analysed without butter) grilled flesh only

26 1009 lt001 027 51 45 NA 047 029 1112 3 081 61 947 384 39 47 270 151 011 107 1360 24 002 57

27 Kippers boil in the bag with butter cooked

30 1115 001 024 42 43 NA 023 022 948 3 057 55 860 254 47 38 208 111 012 147 1220 13 003 40

28 Tuna raw flesh only 76 320 013 007 219 61 NA 004 043 221 4 023 28 66 444 4 39 266 072 003 039 120 18 001 93

29 Tuna baked flesh only 78 310 012 007 174 75 NA 013 023 215 5 021 29 63 450 11 41 290 093 003 052 130 NA 001 92

30 Sardines raw flesh only 10 395 lt001 034 101 53 NA 031 031 831 7 069 97 136 387 50 32 257 155 013 071 200 79 003 51

31 Haddock smoked poached

2 200 011 014 63 51 NA 077 022 237 8 028 15 464 265 24 25 164 017 002 045 640 217 001 42

32

Plaice coated in breadcrumbs baked

NA NA 032 014 23 27 NA 332 009 164 9 043 350 275 178 61 22 126 077 005 063 390 16 019 30

33 Calamari coated in batter baked

64 NA 005 040 12 22 NA 075 003 172 3 068 25 1182 88 41 33 259 052 012 081 1280 3 019 17

34 Fish fingers cod grilledbaked

NA NA 017 008 12 34 NA 275 009 150 9 024 12 317 254 32 25 142 057 005 050 460 117 020 18

21

Nutrient analysis of fish and fish products C

ompo

site

sam

ple

num

ber

Sample description Vi

tam

in A

mic

rogr

ams

100g

Vita

min

D m

icro

gram

s10

0g

Thia

min

mill

igra

ms

100g

Rib

ofla

vin

mill

igra

ms

100g

Nia

cin

mill

igra

ms

100g

Tryp

toph

an6

0m

illig

ram

s10

0g

Vita

min

C m

illig

ram

s10

0g

Vita

min

E m

illig

ram

s10

0g

Vita

min

B6

mill

igra

ms

100g

Vita

min

B12

mic

rogr

ams

100g

Fola

te m

icro

gram

s10

0g

Pant

othe

nic

acid

m

illig

ram

s10

0g

Bio

tin m

icro

gram

s10

0g

Sodi

um m

illig

ram

s10

0g

Pota

ssiu

m m

illig

ram

s10

0g

Cal

cium

mill

igra

ms

100g

Mag

nesi

um

mill

igra

ms

100g

Phos

phor

usm

illig

ram

s10

0g

Iron

mill

igra

ms

100g

Cop

per m

illig

ram

s10

0g

Zinc

mill

igra

ms

100g

Chl

orid

e m

illig

ram

s10

0g

Iodi

ne m

icro

gram

s10

0g

Man

gane

se m

illig

ram

s10

0g

Sele

nium

mic

rogr

ams

100g

35 Fish fingers cod fried NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA

36 Fish fingers salmon grilledbaked

7 450 041 011 53 41 NA 282 022 227 15 058 25 288 300 14 30 194 075 007 058 420 7 032 24

37 Cod coated in batter fried NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA

38

Fishcakes white fish coated in breadcrumbs baked

NA NA 025 007 17 19 NA 198 009 144 6 031 22 356 233 51 19 102 076 006 042 520 58 017 13

39

Fishcakes salmon coated in breadcrumbs baked

2 571 038 010 47 28 NA 279 022 157 14 074 23 322 269 42 21 150 077 005 040 470 6 015 13

40

Scampi coated in breadcrumbs baked

NA NA 016 006 21 24 NA 318 006 152 14 029 21 561 234 105 34 260 191 018 081 620 101 027 26

41

Scampi coated in breadcrumbs fried

NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA

42 Fish pie white fish retail baked

84 282 011 013 08 16 NA 051 002 129 9 040 31 254 300 86 21 119 035 004 054 380 33 008 7

43 Mussels in white wine sauce cooked

11 lt01 005 018 08 18 NA 084 003 944 26 039 48 608 173 68 76 122 146 008 154 970 282 007 32

44 Salmon smoked (cold-smoked)

28 890 043 012 83 54 NA 203 073 315 15 122 52 1184 442 8 31 266 023 002 036 1480 9 001 19

45 Salmon smoked (hot-smoked)

NA 1100 041 016 95 65 NA 229 051 419 14 135 40 848 460 8 32 293 034 005 049 1200 NA 001 24

22

Nutrient analysis of fish and fish products C

ompo

site

sam

ple

num

ber

Sample description Vi

tam

in A

mic

rogr

ams

100g

Vita

min

D m

icro

gram

s10

0g

Thia

min

mill

igra

ms

100g

Rib

ofla

vin

mill

igra

ms

100g

Nia

cin

mill

igra

ms

100g

Tryp

toph

an6

0m

illig

ram

s10

0g

Vita

min

C m

illig

ram

s10

0g

Vita

min

E m

illig

ram

s10

0g

Vita

min

B6

mill

igra

ms

100g

Vita

min

B12

mic

rogr

ams

100g

Fola

te m

icro

gram

s10

0g

Pant

othe

nic

acid

m

illig

ram

s10

0g

Bio

tin m

icro

gram

s10

0g

Sodi

um m

illig

ram

s10

0g

Pota

ssiu

m m

illig

ram

s10

0g

Cal

cium

mill

igra

ms

100g

Mag

nesi

um

mill

igra

ms

100g

Phos

phor

usm

illig

ram

s10

0g

Iron

mill

igra

ms

100g

Cop

per m

illig

ram

s10

0g

Zinc

mill

igra

ms

100g

Chl

orid

e m

illig

ram

s10

0g

Iodi

ne m

icro

gram

s10

0g

Man

gane

se m

illig

ram

s10

0g

Sele

nium

mic

rogr

ams

100g

46 Mackerel smoked 36 820 015 037 69 46 NA 046 028 1018 4 061 40 746 319 33 38 237 113 007 092 1010 28 002 59

47 Seafood sticks NA NA 001 006 12 20 NA 047 003 094 12 030 33 714 21 50 8 61 019 001 028 940 21 002 19

48 Tuna canned in brine 26 110 lt001 011 103 62 NA 042 031 342 3 019 27 293 230 10 27 171 151 007 089 490 12 001 69

49 Tuna canned in sunflower oil NA NA NA NA NA NA NA 284 NA NA NA NA NA 368 267 11 35 204 119 005 080 610 NA 001 87

50 Salmon red canned 7 1090 003 021 76 61 NA 165 020 488 14 088 41 430 305 164 29 291 068 006 082 670 22 002 37

51

Salmon red canned skinless and boneless

10 1182 004 022 69 61 NA 147 023 450 12 082 49 379 304 6 27 214 060 007 052 580 24 001 38

52 Salmon pink canned 12 1359 002 021 74 60 NA 076 019 468 19 068 49 352 326 109 25 234 083 007 065 500 18 001 34

53 Mackerel canned in brine 11 740 004 022 55 59 NA 030 015 698 4 035 36 276 227 14 22 162 089 007 061 410 17 001 41

54

Sardines canned in tomato sauce whole contents

NA NA 003 022 55 52 NA 184 025 885 4 063 59 315 371 455 38 417 269 012 198 480 NA 018 39

55 Sardines canned in brine 10 327 001 022 55 42 NA 024 007 1081 4 064 47 368 287 679 42 545 273 013 223 560 26 018 41

56 Langoustine boiled NA NA 008 006 27 37 NA 355 010 245 5 024 34 216 214 125 53 197 168 032 137 280 139 012 49

Total vitamin A is calculated as retinol equivalents and is equal to retinol + (beta-carotene equivalents6) NA = Not Analysed

lt = Result was below the analytical limit of quantification (LOQ) or limit of detection (LOD) There is no distinction between lsquoltrsquo and lsquonot detectedrsquo Energy calculated assuming that mussels contain 35g carbohydrate as glycogen (existing data)4

23

Nutrient analysis of fish and fish products

Annex D Analytical methods used

Moisture A homogenised portion of the sample is mixed with sand and heated to 102degC The moisture loss is determined gravimetrically Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref BS 4401 pt31997 LOQ 01 g100g

Ash A homogenised portion of the sample is ashed in a muffle furnace at 550degC The ash is determined gravimetrically Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref BS 4401 pt111998 LOQ 01 g100g

Protein The sample is analysed using Leco instrumentation following the Dumas procedure The sample is combusted in an oxygen atmosphere the gaseous product is cleaned and nitrogen compounds converted to nitrogen which is measured by a thermal conductivity cell The crude protein is calculated by multiplying by the appropriate conversion factor Accredited to BSEN ISOIEC 170252005 UKAS 0680 LOQ 01 g100g

Fat The sample is acid hydrolysed with hydrochloric acid cooled filtered and dried The fat is extract from the residue with petroleum ether and the dried fat determined gravimetrically Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref BS 4401 pt41970 (Weibull Stoldt) LOQ 01 g100g

Fatty acids The lipid fractions of the sample are solvent extracted The isolated fat is transesterified with methanolic sodium methoxide to form fatty acid methyl esters (FAMES) The FAME profile is determined using capillary gas chromatography (GC) Quantification and identification of individual FAMEs in the test material is achieved with reference to calibration standards Accredited to BSEN ISOIEC 170252005 UKAS 0680 LOQ 001 mg100g

Sugars The sugars are extracted with water clarified and chromatographically separated on an amine column with an acetonitrilewater mobile phase The sugars are detected using an evaporative light scattering detector and quantified with reference to calibration standards Accredited to BSEN ISOIEC 170252005 UKAS 0680 LOQ 01 g100g

24

Nutrient analysis of fish and fish products

Starch The method consists of two separate determinations The sample is treated with warm diluted hydrochloric acid clarified and filtered the optical rotation of the resulting solution is determined In the second determination the sample is extracted with 40 ethanol and filtered The filtrate is acidified with hydrochloric acid clarified and filtered again the optical rotation of the resulting solution is determined at 20 plusmn2ordmC Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref The Feeding Stuffs (Sampling and Analysis) Regulations 1982 Method 30a LOQ 2 g100g

Oligosaccharides Malto-oligosaccharides (DP1-7) are determined individually by High Performance Anion Exchange Chromatography with Pulsed Amperometric Detection In-house method LOQ 01 g100g

Dietary Fibre AOAC The sample is weighed and de-fatted if necessary It is then gelatinised and treated with αshyamylase and further digested enzymatically with protease and amyloglucosidase to remove the starch and protein The dietary fibre is precipitated with IMS filtered washed dried and weighed Total dietary fibre is then determined gravimetrically and corrected for protein and ash Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref AOAC 9852945407 (2007) LOQ 05 g100g

Englyst (Non-starch polysaccharides) Englyst Fibrezym kit with colorimetric end point LOQ 02 g100g

Cholesterol Method Lipid in sample is saponified at high temperature with ethanolic KOH solution Unsaponifiable fraction containing cholesterol and other sterols is extracted with toluene Sterols are derivatized to trimethylsilyl (TMS) ethers and then quantified by GC LOQ 07 mg100 g Reproducibility 20 Reference Method ISO 6799 1992

Inorganics Sodium Potassium Calcium Magnesium Copper Iron Manganese Zinc Phosphorus Selenium Samples are digested in acid under oxidising conditions using sealed lsquobombsrsquo in automated microwave digestors to prevent losses of volatile metalsinorganics Metals (and some inorganics) are then determined by Inductively Coupled Plasma Optical Emission Spectrometry (ICP-OES) or by Inductively Coupled Plasma Mass Spectrometry (ICP-MS) These techniques allow the sensitive and accurate (true and precise) determination of metals in foods and allow matrix interferences to be overcome In house methods - UKAS accredited

25

Nutrient analysis of fish and fish products

Iodide Concentrations are determined by high resolution ICP-MS after extraction with tetra methyl ammonium hydroxide UKAS accredited

Chloride Concentrations are determined using a Corning Chloride Analyser after extraction with nitric acid In house method FFFB1-2104 - UKAS accredited

Vitamins ndash Water Soluble Thiamin Riboflavin amp Vitamin B6 Thiamin riboflavin and Vitamin B6 are determined by HPLC after appropriate and controlled acid and enzymatic hydrolysis The methods are based on published CEN Standards The selected method enables determination of total B6 as pyridoxine and is most appropriate to samples of this type where pyridoxine or its phosphate will form the major vitamin B6 component UKAS accredited

Niacin Total Folate Biotin Pantothenic acid Determined using microbiological assay (MBA) procedures with detection carried out using VitaFastreg MBA test kits UKAS accredited

Tryptophan Determined by HPLC using fluorescence detection after alkaline hydrolysis Tryptophan contributes to the available Niacin on the basis that Niacin = Tryptophan60

Vitamin B12 Vitamin B12 is extracted from food by autoclaving in acetate buffer in the presence of cyanide Vitamin B12 is determined by microbiological assay using LDelbrueckiiLactis UKAS accredited

The B-vitamin results are expressed as follows Thiamin thiamin chloride hydrochloride Riboflavin free riboflavin Niacin nicotinic acid Vitamin B6 pyridoxine hydrochloride Pantothenate pantothenic acid Biotin d-biotin B12 cyanocobalamin Total folate pteroyglutamic acid

Vitamin C Vitamin C is determined by HPLC using fluorescence detection

Oil Soluble Vitamins

26

Nutrient analysis of fish and fish products

Vitamins A D E and the carotenoids are determined using an in house procedure involving saponification of the sample solvent extraction and HPLC determination - UKAS accredited methods based on

bull Vitamin A ndash Retinol BS EN 12823-12000 Foodstuffs-Determination of Vitamin A by High Performance Liquid Chromatography-Part 1 Measurement of Retinol

bull Vitamin A ndash β-Carotene BS EN 12823-22000 Foodstuffs-Determination of Vitamin A by High Performance Liquid Chromatography-Part 2 Measurement of β-Carotene

bull Vitamin D BS EN 128212000 Foodstuffs-Determination of Vitamin D by High Performance Liquid Chromatography-Measurement of Cholecalciferol (D3) and Ergocalciferol (D2)

bull Vitamin E BS EN 128222000 Foodstuffs-Determination of Vitamin E by High Performance Liquid Chromatography-Measurement of α- β- γ- and δ-tocopherols

The total vitamin E figure takes into account the relative biological activities of the different isomers Vitamin E is given as mg100g of α - tocopherol equivalent The activities used for these calculations are as shown below

α - tocopherol 10 β - tocopherol 04 γ - tocopherol 01 δ - tocopherol 001

Total vitamin A is expressed as ug100g all-trans retinol equivalent (ATRE) and is calculated as follows

All-trans retinol + (07513-cis retinol) +( β-carotene6) +(other active carotenoids12)

UKAS accredited

Details of the quality control measures employed are given in the analytical report associated with this project available at wwwdhgovukpublications

27

Nutrient analysis of fish and fish products

References 1 Responsibility for nutrition policy in England transferred from the Food Standards Agency to the Department of Health (DH) on 1st October 2010 Management of the rolling programme of nutrient analysis has also transferred to DH2Food Standards Agency Management of the Food Standards Agency programme of nutrient analysis and associated work httpcollectionseuroparchiveorgtna20100907111047httpfoodgovuksciencedietarysurve ysanalyticalsurveysn10040 (accessed 28 December 2012) 3Food Standards Agency McCance amp Widdowsonrsquos The Composition of Foods integrated dataset httptnaeuroparchiveorg20110116113217httpwwwfoodgovuksciencedietarysurveysdi etsurveys (accessed 28 December 2012) 4 Holland B Brown J and Buss Fish and Fish products Third supplement to fifth edition of McCance and Widdowsons The Composition of Foods Royal Society of Chemistry 1993

28

Page 14: Nutrient analysis of fish and fish products- Summary report · Nutrient analysis of fish and fish products additional 6 composites (made up of between 3 and 6 sub-samples) were investigated

Nutrient analysis of fish and fish products

Annex C Analytical data

Macronutrients

Com

posi

te s

ampl

e nu

mbe

r

Sample description W

ater

g1

00g

Prot

ein

g10

0g

Tota

l fat

g1

00g

Ash

g1

00g

Car

bohy

drat

e g

100g

Ener

gy (k

cal)

100g

Ener

gy (k

J)1

00g

Engl

yst f

ibre

g1

00g

AO

AC

fibr

e g

100g

Star

ch g

100

g

Tota

l sug

ars

g10

0g

Glu

cose

g1

00g

Fruc

tose

g1

00g

Sucr

ose

g10

0g

Mal

tose

g1

00g

Lact

ose

g10

0g

Gal

acto

se g

100

g

Satu

rate

d fa

tty a

cids

g1

00g

Cis

-mon

ouns

atur

ated

fatty

acid

s g

100g

Cis

-n3

fatty

aci

ds g

100

g

Cis

-n6

fatty

aci

ds g

100

g

Cis

-pol

yuns

atur

ated

fatty

acid

s g

100g

Tran

s fa

tty a

cids

g1

00g

Cho

lest

erol

m

illig

ram

s10

0g

1 Cod raw flesh only 816 175 06 11 NA 75 320 NA NA NA NA NA NA NA NA NA NA 016 014 008 003 011 lt001 52

2 Cod baked flesh only 769 239 05 12 NA 100 425 NA NA NA NA NA NA NA NA NA NA 012 008 013 002 016 lt001 NA

3 Cod microwaved flesh only

772 235 04 12 NA 98 414 NA NA NA NA NA NA NA NA NA NA 008 008 009 002 011 lt001 NA

4 Haddock raw flesh only 817 178 04 10 NA 75 317 NA NA NA NA NA NA NA NA NA NA 009 008 009 001 010 lt001 49

5 Haddock grilled flesh only

759 239 03 13 NA 98 417 NA NA NA NA NA NA NA NA NA NA 006 005 010 001 011 lt001 NA

6 Haddock steamed flesh only

782 218 06 13 NA 93 393 NA NA NA NA NA NA NA NA NA NA 012 009 019 002 022 lt001 NA

7 Alaskan pollock raw flesh only

837 164 07 08 NA 72 305 NA NA NA NA NA NA NA NA NA NA 014 017 014 001 016 001 49

8 Sole raw flesh only 827 167 07 09 NA 73 310 NA NA NA NA NA NA NA NA NA NA 016 014 014 002 016 lt001 47

9 Sole grilled flesh only 768 215 06 11 NA 91 388 NA NA NA NA NA NA NA NA NA NA 016 008 013 002 016 lt001 NA

10 Plaice raw flesh only 804 164 12 10 NA 76 323 NA NA NA NA NA NA NA NA NA NA 022 025 022 003 025 001 66

11 Pangasius raw flesh only 837 149 16 12 NA 74 313 NA NA NA NA NA NA NA NA NA NA 049 044 002 015 017 lt001 36

14

Nutrient analysis of fish and fish products C

ompo

site

sam

ple

num

ber

Sample description W

ater

g1

00g

Prot

ein

g10

0g

Tota

l fat

g1

00g

Ash

g1

00g

Car

bohy

drat

e g

100g

Ener

gy (k

cal)

100g

Ener

gy (k

J)1

00g

Engl

yst f

ibre

g1

00g

AO

AC

fibr

e g

100g

Star

ch g

100

g

Tota

l sug

ars

g10

0g

Glu

cose

g1

00g

Fruc

tose

g1

00g

Sucr

ose

g10

0g

Mal

tose

g1

00g

Lact

ose

g10

0g

Gal

acto

se g

100

g

Satu

rate

d fa

tty a

cids

g1

00g

Cis

-mon

ouns

atur

ated

fatty

acid

s g

100g

Cis

-n3

fatty

aci

ds g

100

g

Cis

-n6

fatty

aci

ds g

100

g

Cis

-pol

yuns

atur

ated

fatty

acid

s g

100g

Tran

s fa

tty a

cids

g1

00g

Cho

lest

erol

m

illig

ram

s10

0g

12 Coley raw flesh only 819 180 11 12 NA 82 347 NA NA NA NA NA NA NA NA NA NA 020 026 025 002 027 lt001 47

13 Sea bass raw flesh only 694 200 98 11 NA 168 703 NA NA NA NA NA NA NA NA NA NA 216 340 171 120 291 002 71

14 Sea bass baked flesh only 690 232 68 12 NA 154 646 NA NA NA NA NA NA NA NA NA NA 147 229 123 085 209 001 NA

15

Prawns cold-water (Pandalus borealis) purchased cooked

840 154 09 20 NA 70 295 NA NA NA NA NA NA NA NA NA NA 015 019 020 002 022 lt001 143

16

Prawns king warm-water (Penaeus vannamei) raw

819 176 07 10 NA 77 325 NA NA NA NA NA NA NA NA NA NA 017 008 012 009 022 lt001 150

17

Prawns king warm-water (Penaeus vannamei) grilled from raw

738 235 09 13 NA 102 433 NA NA NA NA NA NA NA NA NA NA 020 010 014 011 025 lt001 NA

18

Prawns king warm-water (Penaeus vannamei) purchased cooked

824 162 04 19 NA 68 290 NA NA NA NA NA NA NA NA NA NA 010 005 007 005 013 lt001 162

19 Mussels purchased cooked

755 177 22 18 NA 104 438 NA NA NA NA NA NA NA NA NA NA 034 026 054 008 062 lt001 45

20 Crab brown meat purchased cooked

665 188 78 25 NA 145 608 NA NA NA NA NA NA NA NA NA NA 126 174 130 029 160 004 271

21 Crab white meat purchased cooked

776 205 03 16 NA 85 360 NA NA NA NA NA NA NA NA NA NA 004 007 007 002 008 lt001 66

22 Mackerel raw flesh only 619 180 179 12 NA 233 968 NA NA NA NA NA NA NA NA NA NA 385 668 405 041 446 002 60

15

Nutrient analysis of fish and fish products C

ompo

site

sam

ple

num

ber

Sample description W

ater

g1

00g

Prot

ein

g10

0g

Tota

l fat

g1

00g

Ash

g1

00g

Car

bohy

drat

e g

100g

Ener

gy (k

cal)

100g

Ener

gy (k

J)1

00g

Engl

yst f

ibre

g1

00g

AO

AC

fibr

e g

100g

Star

ch g

100

g

Tota

l sug

ars

g10

0g

Glu

cose

g1

00g

Fruc

tose

g1

00g

Sucr

ose

g10

0g

Mal

tose

g1

00g

Lact

ose

g10

0g

Gal

acto

se g

100

g

Satu

rate

d fa

tty a

cids

g1

00g

Cis

-mon

ouns

atur

ated

fatty

acid

s g

100g

Cis

-n3

fatty

aci

ds g

100

g

Cis

-n6

fatty

aci

ds g

100

g

Cis

-pol

yuns

atur

ated

fatty

acid

s g

100g

Tran

s fa

tty a

cids

g1

00g

Cho

lest

erol

m

illig

ram

s10

0g

23 Mackerel grilled flesh only 538 203 224 13 NA 283 1174 NA NA NA NA NA NA NA NA NA NA 510 830 483 053 536 002 NA

24 Trout rainbow raw flesh only 761 199 53 12 NA 127 534 NA NA NA NA NA NA NA NA NA NA 121 144 141 040 180 001 60

25 Trout rainbow baked flesh only 701 238 61 13 NA 150 630 NA NA NA NA NA NA NA NA NA NA 144 155 172 044 216 001 NA

26

Kippers (analysed without butter) grilled flesh only

586 217 176 33 NA 245 1020 NA NA NA NA NA NA NA NA NA NA 374 738 335 032 366 001 65

27 Kippers boil in the bag with butter cooked

636 186 132 29 NA 193 805 NA NA NA NA NA NA NA NA NA NA 296 579 219 023 242 002 71

28 Tuna raw flesh only 749 252 07 14 NA 107 454 NA NA NA NA NA NA NA NA NA NA 021 019 009 004 013 lt001 35

29 Tuna baked flesh only 682 323 08 12 NA 136 579 NA NA NA NA NA NA NA NA NA NA 029 024 011 005 016 lt001 NA

30 Sardines raw flesh only 744 198 61 14 NA 134 562 NA NA NA NA NA NA NA NA NA NA 183 180 132 024 156 001 51

31 Haddock smoked poached

760 218 05 19 NA 92 389 NA NA NA NA NA NA NA NA NA NA 009 007 019 002 021 lt001 65

32 Plaice coated in breadcrumbs baked

528 144 116 12 215 243 1018 05 15 202 13 02 lt01 lt01 11 lt01 lt01 123 562 076 319 395 002 39

33 Calamari coated in batter baked

421 85 175 34 259 288 1206 04 19 259 lt01 lt01 lt01 lt01 lt01 lt01 lt01 207 466 025 951 976 002 85

34 Fish fingers cod grilledbaked

545 143 92 14 220 223 936 NA NA 206 15 lt01 lt01 02 13 lt01 lt01 119 440 042 261 304 002 36

35 Fish fingers cod fried 545 NA 126 NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA

36 Fish fingers salmon grilledbaked

508 172 112 14 207 247 1038 NA NA 196 11 01 01 lt01 09 lt01 lt01 107 576 093 266 360 002 29

37 Cod coated in batter fried 492 NA 179 NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA

16

Nutrient analysis of fish and fish products C

ompo

site

sam

ple

num

ber

Sample description W

ater

g1

00g

Prot

ein

g10

0g

Tota

l fat

g1

00g

Ash

g1

00g

Car

bohy

drat

e g

100g

Ener

gy (k

cal)

100g

Ener

gy (k

J)1

00g

Engl

yst f

ibre

g1

00g

AO

AC

fibr

e g

100g

Star

ch g

100

g

Tota

l sug

ars

g10

0g

Glu

cose

g1

00g

Fruc

tose

g1

00g

Sucr

ose

g10

0g

Mal

tose

g1

00g

Lact

ose

g10

0g

Gal

acto

se g

100

g

Satu

rate

d fa

tty a

cids

g1

00g

Cis

-mon

ouns

atur

ated

fatty

acid

s g

100g

Cis

-n3

fatty

aci

ds g

100

g

Cis

-n6

fatty

aci

ds g

100

g

Cis

-pol

yuns

atur

ated

fatty

acid

s g

100g

Tran

s fa

tty a

cids

g1

00g

Cho

lest

erol

m

illig

ram

s10

0g

38

Fishcakes white fish coated in breadcrumbs baked

569 93 94 15 226 206 867 04 17 208 18 02 02 01 13 lt01 lt01 100 552 055 172 227 002 30

39

Fishcakes salmon coated in breadcrumbs baked

547 114 137 16 204 245 1027 NA NA 188 16 01 02 lt01 13 lt01 lt01 200 700 174 191 365 004 25

40 Scampi coated in breadcrumbs baked

507 116 105 23 243 232 975 03 15 235 08 lt01 lt01 lt01 08 lt01 lt01 085 624 074 197 272 001 64

41

Scampi coated in breadcrumbs fried

516 NA 130 NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA

42 Fish pie white fish retail baked

738 66 48 15 144 124 521 06 21 127 18 02 lt01 03 lt01 12 lt01 255 139 012 022 033 012 29

43 Mussels in white wine sauce cooked

820 97 32 23 37 81 342 lt01 lt05 29 08 lt01 lt01 lt01 lt01 08 lt01 126 071 026 062 089 004 25

44 Salmon smoked (cold-smoked) 645 228 101 41 05 184 769 NA NA NA 05 lt01 lt01 lt01 05 lt01 lt01 215 310 218 066 284 001 45

45 Salmon smoked (hot-smoked) 601 254 88 33 13 186 778 NA NA NA 13 lt01 lt01 08 04 lt01 lt01 194 263 228 064 292 001 NA

46 Mackerel smoked 509 211 241 29 NA 301 1250 NA NA NA NA NA NA NA NA NA NA 504 933 557 058 614 002 63

47 Seafood sticks 733 73 19 21 149 102 433 NA NA 101 48 lt01 lt01 48 lt01 lt01 lt01 029 072 019 052 017 lt001 16

48 Tuna canned in brine 743 249 10 15 NA 109 460 NA NA NA NA NA NA NA NA NA NA 030 017 032 008 040 lt001 47

49 Tuna canned in sunflower oil 671 254 64 18 NA 159 669 NA NA NA NA NA NA NA NA NA NA 078 164 018 343 362 lt001 NA

50 Salmon red canned 665 235 73 21 NA 160 670 NA NA NA NA NA NA NA NA NA NA 143 301 165 015 180 001 62

51 Salmon red canned skinless and boneless

685 232 67 19 NA 153 642 NA NA NA NA NA NA NA NA NA NA 128 275 150 015 165 001 61

17

Nutrient analysis of fish and fish products C

ompo

site

sam

ple

num

ber

Sample description W

ater

g1

00g

Prot

ein

g10

0g

Tota

l fat

g1

00g

Ash

g1

00g

Car

bohy

drat

e g

100g

Ener

gy (k

cal)

100g

Ener

gy (k

J)1

00g

Engl

yst f

ibre

g1

00g

AO

AC

fibr

e g

100g

Star

ch g

100

g

Tota

l sug

ars

g10

0g

Glu

cose

g1

00g

Fruc

tose

g1

00g

Sucr

ose

g10

0g

Mal

tose

g1

00g

Lact

ose

g10

0g

Gal

acto

se g

100

g

Satu

rate

d fa

tty a

cids

g1

00g

Cis

-mon

ouns

atur

ated

fatty

ac

ids

g10

0g

Cis

-n3

fatty

aci

ds g

100

g

Cis

-n6

fatty

aci

ds g

100

g

Cis

-pol

yuns

atur

ated

fatty

acid

s g

100g

Tran

s fa

tty a

cids

g1

00g

Cho

lest

erol

m

illig

ram

s10

0g

52 Salmon pink canned 714 236 48 21 NA 138 579 NA NA NA NA NA NA NA NA NA NA 092 171 134 011 145 001 61

53 Mackerel canned in brine 650 192 141 14 NA 204 848 NA NA NA NA NA NA NA NA NA NA 317 481 353 033 386 001 52

54

Sardines canned in tomato sauce whole contents

673 185 108 28 09 175 729 NA NA lt05 09 03 06 lt01 lt01 lt01 lt01 289 270 298 051 349 001 71

55 Sardines canned in brine 661 221 91 31 NA 170 712 NA NA NA NA NA NA NA NA NA NA 261 229 250 023 273 001 66

56 Langoustine boiled 807 197 08 15 NA 86 369 NA NA NA NA NA NA NA NA NA NA 015 015 017 004 021 lt001 133

18

Nutrient analysis of fish and fish products

Micronutrients

Com

posi

te s

ampl

e nu

mbe

r

Sample description Vi

tam

in A

mic

rogr

ams

100g

Vita

min

D m

icro

gram

s10

0g

Thia

min

mill

igra

ms

100g

Rib

ofla

vin

mill

igra

ms

100g

Nia

cin

mill

igra

ms

100g

Tryp

toph

an6

0m

illig

ram

s10

0g

Vita

min

C m

illig

ram

s10

0g

Vita

min

E m

illig

ram

s10

0g

Vita

min

B6

mill

igra

ms

100g

Vita

min

B12

mic

rogr

ams

100g

Fola

te m

icro

gram

s10

0g

Pant

othe

nic

acid

m

illig

ram

s10

0g

Bio

tin m

icro

gram

s10

0g

Sodi

um m

illig

ram

s10

0g

Pota

ssiu

m m

illig

ram

s10

0g

Cal

cium

mill

igra

ms

100g

Mag

nesi

umm

illig

ram

s10

0g

Phos

phor

usm

illig

ram

s10

0g

Iron

mill

igra

ms

100g

Cop

per m

illig

ram

s10

0g

Zinc

mill

igra

ms

100g

Chl

orid

e m

illig

ram

s10

0g

Iodi

ne m

icro

gram

s10

0g

Man

gane

se m

illig

ram

s10

0g

Sele

nium

mic

rogr

ams

100g

1 Cod raw flesh only 2 lt01 006 008 23 26 NA 066 014 145 7 025 13 91 322 12 25 169 010 002 034 165 196 001 23

2 Cod baked flesh only 2 lt01 010 009 20 40 NA 095 012 191 8 030 09 91 367 18 30 189 015 002 057 130 161 001 44

3 Cod microwaved flesh only

NA NA 008 010 18 37 NA 086 013 219 8 028 07 108 427 16 32 216 016 002 053 168 NA 001 44

4 Haddock raw flesh only 1 NA 013 015 49 31 NA 049 029 190 10 027 20 68 315 11 25 163 012 002 031 110 320 001 34

5 Haddock grilled flesh only

NA NA 009 014 40 43 NA 052 029 237 6 028 17 92 433 20 33 232 017 002 050 130 NA 001 48

6 Haddock steamed flesh only

NA NA 007 011 39 41 NA 057 024 214 9 029 16 84 376 14 28 199 016 003 042 120 NA 001 51

7 Alaskan pollock raw flesh only

NA NA 003 009 26 26 NA 060 004 232 5 022 13 68 216 12 30 120 018 003 039 100 56 001 27

8 Sole raw flesh only NA NA 015 008 43 25 NA 073 015 101 13 030 43 115 177 17 26 124 012 lt001 031 178 23 001 50

9 Sole grilled flesh only NA NA 012 010 37 39 NA 085 013 114 10 029 45 151 260 28 26 163 050 001 045 160 NA 001 83

10 Plaice raw flesh only NA NA 033 014 25 30 NA 057 023 130 12 077 355 147 226 17 21 157 010 001 045 180 31 lt001 35

11 Pangasius raw flesh only lt01 135 002 006 63 35 NA 023 012 105 10 066 379 204 293 10 29 166 009 002 032 190 3 001 18

12 Coley raw flesh only NA NA 023 017 26 37 NA 057 027 348 5 033 37 68 303 7 32 171 027 004 043 130 111 001 33

13 Sea bass raw flesh only 34 lt01 039 020 30 44 NA 048 037 301 5 073 25 72 370 14 30 202 027 004 062 90 8 002 29

19

Nutrient analysis of fish and fish products C

ompo

site

sam

ple

num

ber

Sample description Vi

tam

in A

mic

rogr

ams

100g

Vita

min

D m

icro

gram

s10

0g

Thia

min

mill

igra

ms

100g

Rib

ofla

vin

mill

igra

ms

100g

Nia

cin

mill

igra

ms

100g

Tryp

toph

an6

0m

illig

ram

s10

0g

Vita

min

C m

illig

ram

s10

0g

Vita

min

E m

illig

ram

s10

0g

Vita

min

B6

mill

igra

ms

100g

Vita

min

B12

mic

rogr

ams

100g

Fola

te m

icro

gram

s10

0g

Pant

othe

nic

acid

m

illig

ram

s10

0g

Bio

tin m

icro

gram

s10

0g

Sodi

um m

illig

ram

s10

0g

Pota

ssiu

m m

illig

ram

s10

0g

Cal

cium

mill

igra

ms

100g

Mag

nesi

um

mill

igra

ms

100g

Phos

phor

usm

illig

ram

s10

0g

Iron

mill

igra

ms

100g

Cop

per m

illig

ram

s10

0g

Zinc

mill

igra

ms

100g

Chl

orid

e m

illig

ram

s10

0g

Iodi

ne m

icro

gram

s10

0g

Man

gane

se m

illig

ram

s10

0g

Sele

nium

mic

rogr

ams

100g

14 Sea bass baked flesh only

NA NA 019 018 26 49 NA NA 014 291 4 063 25 80 390 31 35 231 027 004 075 100 NA 003 24

15

Prawns cold-water (Pandalus borealis) purchased cooked

lt01 lt01 lt001 005 lt01 36 NA 363 003 235 10 014 40 588 74 65 36 127 100 028 102 770 13 002 30

16

Prawns king warm-water (Penaeus vannamei) raw

lt01 lt01 lt001 005 01 36 NA 180 011 126 11 016 39 215 126 44 28 155 070 021 116 260 5 004 34

17

Prawns king warm-water (Penaeus vannamei) grilled from raw

NA NA NA NA NA NA NA NA NA NA NA NA NA 305 181 59 37 209 043 035 158 310 NA 005 41

18

Prawns king warm-water (Penaeus vannamei) purchased cooked

lt01 lt01 lt001 005 01 34 NA 164 005 140 10 020 43 643 65 49 21 125 027 023 104 740 12 003 30

19 Mussels purchased cooked

117 NA 002 026 10 46 NA 172 003 1056 25 032 110 401 116 40 50 258 325 017 339 700 247 018 66

20

Crab brown meat purchased cooked

6 lt01 006 150 10 64 lt01 733 022 2240 19 122 60 351 167 366 49 488 246 249 590 550 333 033 225

21

Crab white meat purchased cooked

lt01 lt01 003 025 05 45 lt01 212 010 340 6 199 114 322 240 86 34 147 053 095 723 480 103 004 87

22 Mackerel raw flesh only 54 800 017 030 113 44 NA 043 040 881 1 063 58 153 335 20 37 220 098 008 051 250 29 001 42

20

Nutrient analysis of fish and fish products C

ompo

site

sam

ple

num

ber

Sample description Vi

tam

in A

mic

rogr

ams

100g

Vita

min

D m

icro

gram

s10

0g

Thia

min

mill

igra

ms

100g

Rib

ofla

vin

mill

igra

ms

100g

Nia

cin

mill

igra

ms

100g

Tryp

toph

an6

0m

illig

ram

s10

0g

Vita

min

C m

illig

ram

s10

0g

Vita

min

E m

illig

ram

s10

0g

Vita

min

B6

mill

igra

ms

100g

Vita

min

B12

mic

rogr

ams

100g

Fola

te m

icro

gram

s10

0g

Pant

othe

nic

acid

m

illig

ram

s10

0g

Bio

tin m

icro

gram

s10

0g

Sodi

um m

illig

ram

s10

0g

Pota

ssiu

m m

illig

ram

s10

0g

Cal

cium

mill

igra

ms

100g

Mag

nesi

um

mill

igra

ms

100g

Phos

phor

usm

illig

ram

s10

0g

Iron

mill

igra

ms

100g

Cop

per m

illig

ram

s10

0g

Zinc

mill

igra

ms

100g

Chl

orid

e m

illig

ram

s10

0g

Iodi

ne m

icro

gram

s10

0g

Man

gane

se m

illig

ram

s10

0g

Sele

nium

mic

rogr

ams

100g

23 Mackerel grilled flesh only

61 850 014 037 111 44 NA 046 027 908 1 057 52 163 349 17 38 236 128 010 079 290 NA 001 60

24 Trout rainbow raw flesh only 25 789 016 012 73 42 NA 044 031 284 9 123 32 110 383 21 26 228 028 004 047 150 5 001 19

25 Trout rainbow baked flesh only

44 819 013 013 64 53 NA 089 019 311 11 111 38 93 434 19 29 254 040 005 056 160 NA 001 23

26

Kippers (analysed without butter) grilled flesh only

26 1009 lt001 027 51 45 NA 047 029 1112 3 081 61 947 384 39 47 270 151 011 107 1360 24 002 57

27 Kippers boil in the bag with butter cooked

30 1115 001 024 42 43 NA 023 022 948 3 057 55 860 254 47 38 208 111 012 147 1220 13 003 40

28 Tuna raw flesh only 76 320 013 007 219 61 NA 004 043 221 4 023 28 66 444 4 39 266 072 003 039 120 18 001 93

29 Tuna baked flesh only 78 310 012 007 174 75 NA 013 023 215 5 021 29 63 450 11 41 290 093 003 052 130 NA 001 92

30 Sardines raw flesh only 10 395 lt001 034 101 53 NA 031 031 831 7 069 97 136 387 50 32 257 155 013 071 200 79 003 51

31 Haddock smoked poached

2 200 011 014 63 51 NA 077 022 237 8 028 15 464 265 24 25 164 017 002 045 640 217 001 42

32

Plaice coated in breadcrumbs baked

NA NA 032 014 23 27 NA 332 009 164 9 043 350 275 178 61 22 126 077 005 063 390 16 019 30

33 Calamari coated in batter baked

64 NA 005 040 12 22 NA 075 003 172 3 068 25 1182 88 41 33 259 052 012 081 1280 3 019 17

34 Fish fingers cod grilledbaked

NA NA 017 008 12 34 NA 275 009 150 9 024 12 317 254 32 25 142 057 005 050 460 117 020 18

21

Nutrient analysis of fish and fish products C

ompo

site

sam

ple

num

ber

Sample description Vi

tam

in A

mic

rogr

ams

100g

Vita

min

D m

icro

gram

s10

0g

Thia

min

mill

igra

ms

100g

Rib

ofla

vin

mill

igra

ms

100g

Nia

cin

mill

igra

ms

100g

Tryp

toph

an6

0m

illig

ram

s10

0g

Vita

min

C m

illig

ram

s10

0g

Vita

min

E m

illig

ram

s10

0g

Vita

min

B6

mill

igra

ms

100g

Vita

min

B12

mic

rogr

ams

100g

Fola

te m

icro

gram

s10

0g

Pant

othe

nic

acid

m

illig

ram

s10

0g

Bio

tin m

icro

gram

s10

0g

Sodi

um m

illig

ram

s10

0g

Pota

ssiu

m m

illig

ram

s10

0g

Cal

cium

mill

igra

ms

100g

Mag

nesi

um

mill

igra

ms

100g

Phos

phor

usm

illig

ram

s10

0g

Iron

mill

igra

ms

100g

Cop

per m

illig

ram

s10

0g

Zinc

mill

igra

ms

100g

Chl

orid

e m

illig

ram

s10

0g

Iodi

ne m

icro

gram

s10

0g

Man

gane

se m

illig

ram

s10

0g

Sele

nium

mic

rogr

ams

100g

35 Fish fingers cod fried NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA

36 Fish fingers salmon grilledbaked

7 450 041 011 53 41 NA 282 022 227 15 058 25 288 300 14 30 194 075 007 058 420 7 032 24

37 Cod coated in batter fried NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA

38

Fishcakes white fish coated in breadcrumbs baked

NA NA 025 007 17 19 NA 198 009 144 6 031 22 356 233 51 19 102 076 006 042 520 58 017 13

39

Fishcakes salmon coated in breadcrumbs baked

2 571 038 010 47 28 NA 279 022 157 14 074 23 322 269 42 21 150 077 005 040 470 6 015 13

40

Scampi coated in breadcrumbs baked

NA NA 016 006 21 24 NA 318 006 152 14 029 21 561 234 105 34 260 191 018 081 620 101 027 26

41

Scampi coated in breadcrumbs fried

NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA

42 Fish pie white fish retail baked

84 282 011 013 08 16 NA 051 002 129 9 040 31 254 300 86 21 119 035 004 054 380 33 008 7

43 Mussels in white wine sauce cooked

11 lt01 005 018 08 18 NA 084 003 944 26 039 48 608 173 68 76 122 146 008 154 970 282 007 32

44 Salmon smoked (cold-smoked)

28 890 043 012 83 54 NA 203 073 315 15 122 52 1184 442 8 31 266 023 002 036 1480 9 001 19

45 Salmon smoked (hot-smoked)

NA 1100 041 016 95 65 NA 229 051 419 14 135 40 848 460 8 32 293 034 005 049 1200 NA 001 24

22

Nutrient analysis of fish and fish products C

ompo

site

sam

ple

num

ber

Sample description Vi

tam

in A

mic

rogr

ams

100g

Vita

min

D m

icro

gram

s10

0g

Thia

min

mill

igra

ms

100g

Rib

ofla

vin

mill

igra

ms

100g

Nia

cin

mill

igra

ms

100g

Tryp

toph

an6

0m

illig

ram

s10

0g

Vita

min

C m

illig

ram

s10

0g

Vita

min

E m

illig

ram

s10

0g

Vita

min

B6

mill

igra

ms

100g

Vita

min

B12

mic

rogr

ams

100g

Fola

te m

icro

gram

s10

0g

Pant

othe

nic

acid

m

illig

ram

s10

0g

Bio

tin m

icro

gram

s10

0g

Sodi

um m

illig

ram

s10

0g

Pota

ssiu

m m

illig

ram

s10

0g

Cal

cium

mill

igra

ms

100g

Mag

nesi

um

mill

igra

ms

100g

Phos

phor

usm

illig

ram

s10

0g

Iron

mill

igra

ms

100g

Cop

per m

illig

ram

s10

0g

Zinc

mill

igra

ms

100g

Chl

orid

e m

illig

ram

s10

0g

Iodi

ne m

icro

gram

s10

0g

Man

gane

se m

illig

ram

s10

0g

Sele

nium

mic

rogr

ams

100g

46 Mackerel smoked 36 820 015 037 69 46 NA 046 028 1018 4 061 40 746 319 33 38 237 113 007 092 1010 28 002 59

47 Seafood sticks NA NA 001 006 12 20 NA 047 003 094 12 030 33 714 21 50 8 61 019 001 028 940 21 002 19

48 Tuna canned in brine 26 110 lt001 011 103 62 NA 042 031 342 3 019 27 293 230 10 27 171 151 007 089 490 12 001 69

49 Tuna canned in sunflower oil NA NA NA NA NA NA NA 284 NA NA NA NA NA 368 267 11 35 204 119 005 080 610 NA 001 87

50 Salmon red canned 7 1090 003 021 76 61 NA 165 020 488 14 088 41 430 305 164 29 291 068 006 082 670 22 002 37

51

Salmon red canned skinless and boneless

10 1182 004 022 69 61 NA 147 023 450 12 082 49 379 304 6 27 214 060 007 052 580 24 001 38

52 Salmon pink canned 12 1359 002 021 74 60 NA 076 019 468 19 068 49 352 326 109 25 234 083 007 065 500 18 001 34

53 Mackerel canned in brine 11 740 004 022 55 59 NA 030 015 698 4 035 36 276 227 14 22 162 089 007 061 410 17 001 41

54

Sardines canned in tomato sauce whole contents

NA NA 003 022 55 52 NA 184 025 885 4 063 59 315 371 455 38 417 269 012 198 480 NA 018 39

55 Sardines canned in brine 10 327 001 022 55 42 NA 024 007 1081 4 064 47 368 287 679 42 545 273 013 223 560 26 018 41

56 Langoustine boiled NA NA 008 006 27 37 NA 355 010 245 5 024 34 216 214 125 53 197 168 032 137 280 139 012 49

Total vitamin A is calculated as retinol equivalents and is equal to retinol + (beta-carotene equivalents6) NA = Not Analysed

lt = Result was below the analytical limit of quantification (LOQ) or limit of detection (LOD) There is no distinction between lsquoltrsquo and lsquonot detectedrsquo Energy calculated assuming that mussels contain 35g carbohydrate as glycogen (existing data)4

23

Nutrient analysis of fish and fish products

Annex D Analytical methods used

Moisture A homogenised portion of the sample is mixed with sand and heated to 102degC The moisture loss is determined gravimetrically Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref BS 4401 pt31997 LOQ 01 g100g

Ash A homogenised portion of the sample is ashed in a muffle furnace at 550degC The ash is determined gravimetrically Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref BS 4401 pt111998 LOQ 01 g100g

Protein The sample is analysed using Leco instrumentation following the Dumas procedure The sample is combusted in an oxygen atmosphere the gaseous product is cleaned and nitrogen compounds converted to nitrogen which is measured by a thermal conductivity cell The crude protein is calculated by multiplying by the appropriate conversion factor Accredited to BSEN ISOIEC 170252005 UKAS 0680 LOQ 01 g100g

Fat The sample is acid hydrolysed with hydrochloric acid cooled filtered and dried The fat is extract from the residue with petroleum ether and the dried fat determined gravimetrically Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref BS 4401 pt41970 (Weibull Stoldt) LOQ 01 g100g

Fatty acids The lipid fractions of the sample are solvent extracted The isolated fat is transesterified with methanolic sodium methoxide to form fatty acid methyl esters (FAMES) The FAME profile is determined using capillary gas chromatography (GC) Quantification and identification of individual FAMEs in the test material is achieved with reference to calibration standards Accredited to BSEN ISOIEC 170252005 UKAS 0680 LOQ 001 mg100g

Sugars The sugars are extracted with water clarified and chromatographically separated on an amine column with an acetonitrilewater mobile phase The sugars are detected using an evaporative light scattering detector and quantified with reference to calibration standards Accredited to BSEN ISOIEC 170252005 UKAS 0680 LOQ 01 g100g

24

Nutrient analysis of fish and fish products

Starch The method consists of two separate determinations The sample is treated with warm diluted hydrochloric acid clarified and filtered the optical rotation of the resulting solution is determined In the second determination the sample is extracted with 40 ethanol and filtered The filtrate is acidified with hydrochloric acid clarified and filtered again the optical rotation of the resulting solution is determined at 20 plusmn2ordmC Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref The Feeding Stuffs (Sampling and Analysis) Regulations 1982 Method 30a LOQ 2 g100g

Oligosaccharides Malto-oligosaccharides (DP1-7) are determined individually by High Performance Anion Exchange Chromatography with Pulsed Amperometric Detection In-house method LOQ 01 g100g

Dietary Fibre AOAC The sample is weighed and de-fatted if necessary It is then gelatinised and treated with αshyamylase and further digested enzymatically with protease and amyloglucosidase to remove the starch and protein The dietary fibre is precipitated with IMS filtered washed dried and weighed Total dietary fibre is then determined gravimetrically and corrected for protein and ash Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref AOAC 9852945407 (2007) LOQ 05 g100g

Englyst (Non-starch polysaccharides) Englyst Fibrezym kit with colorimetric end point LOQ 02 g100g

Cholesterol Method Lipid in sample is saponified at high temperature with ethanolic KOH solution Unsaponifiable fraction containing cholesterol and other sterols is extracted with toluene Sterols are derivatized to trimethylsilyl (TMS) ethers and then quantified by GC LOQ 07 mg100 g Reproducibility 20 Reference Method ISO 6799 1992

Inorganics Sodium Potassium Calcium Magnesium Copper Iron Manganese Zinc Phosphorus Selenium Samples are digested in acid under oxidising conditions using sealed lsquobombsrsquo in automated microwave digestors to prevent losses of volatile metalsinorganics Metals (and some inorganics) are then determined by Inductively Coupled Plasma Optical Emission Spectrometry (ICP-OES) or by Inductively Coupled Plasma Mass Spectrometry (ICP-MS) These techniques allow the sensitive and accurate (true and precise) determination of metals in foods and allow matrix interferences to be overcome In house methods - UKAS accredited

25

Nutrient analysis of fish and fish products

Iodide Concentrations are determined by high resolution ICP-MS after extraction with tetra methyl ammonium hydroxide UKAS accredited

Chloride Concentrations are determined using a Corning Chloride Analyser after extraction with nitric acid In house method FFFB1-2104 - UKAS accredited

Vitamins ndash Water Soluble Thiamin Riboflavin amp Vitamin B6 Thiamin riboflavin and Vitamin B6 are determined by HPLC after appropriate and controlled acid and enzymatic hydrolysis The methods are based on published CEN Standards The selected method enables determination of total B6 as pyridoxine and is most appropriate to samples of this type where pyridoxine or its phosphate will form the major vitamin B6 component UKAS accredited

Niacin Total Folate Biotin Pantothenic acid Determined using microbiological assay (MBA) procedures with detection carried out using VitaFastreg MBA test kits UKAS accredited

Tryptophan Determined by HPLC using fluorescence detection after alkaline hydrolysis Tryptophan contributes to the available Niacin on the basis that Niacin = Tryptophan60

Vitamin B12 Vitamin B12 is extracted from food by autoclaving in acetate buffer in the presence of cyanide Vitamin B12 is determined by microbiological assay using LDelbrueckiiLactis UKAS accredited

The B-vitamin results are expressed as follows Thiamin thiamin chloride hydrochloride Riboflavin free riboflavin Niacin nicotinic acid Vitamin B6 pyridoxine hydrochloride Pantothenate pantothenic acid Biotin d-biotin B12 cyanocobalamin Total folate pteroyglutamic acid

Vitamin C Vitamin C is determined by HPLC using fluorescence detection

Oil Soluble Vitamins

26

Nutrient analysis of fish and fish products

Vitamins A D E and the carotenoids are determined using an in house procedure involving saponification of the sample solvent extraction and HPLC determination - UKAS accredited methods based on

bull Vitamin A ndash Retinol BS EN 12823-12000 Foodstuffs-Determination of Vitamin A by High Performance Liquid Chromatography-Part 1 Measurement of Retinol

bull Vitamin A ndash β-Carotene BS EN 12823-22000 Foodstuffs-Determination of Vitamin A by High Performance Liquid Chromatography-Part 2 Measurement of β-Carotene

bull Vitamin D BS EN 128212000 Foodstuffs-Determination of Vitamin D by High Performance Liquid Chromatography-Measurement of Cholecalciferol (D3) and Ergocalciferol (D2)

bull Vitamin E BS EN 128222000 Foodstuffs-Determination of Vitamin E by High Performance Liquid Chromatography-Measurement of α- β- γ- and δ-tocopherols

The total vitamin E figure takes into account the relative biological activities of the different isomers Vitamin E is given as mg100g of α - tocopherol equivalent The activities used for these calculations are as shown below

α - tocopherol 10 β - tocopherol 04 γ - tocopherol 01 δ - tocopherol 001

Total vitamin A is expressed as ug100g all-trans retinol equivalent (ATRE) and is calculated as follows

All-trans retinol + (07513-cis retinol) +( β-carotene6) +(other active carotenoids12)

UKAS accredited

Details of the quality control measures employed are given in the analytical report associated with this project available at wwwdhgovukpublications

27

Nutrient analysis of fish and fish products

References 1 Responsibility for nutrition policy in England transferred from the Food Standards Agency to the Department of Health (DH) on 1st October 2010 Management of the rolling programme of nutrient analysis has also transferred to DH2Food Standards Agency Management of the Food Standards Agency programme of nutrient analysis and associated work httpcollectionseuroparchiveorgtna20100907111047httpfoodgovuksciencedietarysurve ysanalyticalsurveysn10040 (accessed 28 December 2012) 3Food Standards Agency McCance amp Widdowsonrsquos The Composition of Foods integrated dataset httptnaeuroparchiveorg20110116113217httpwwwfoodgovuksciencedietarysurveysdi etsurveys (accessed 28 December 2012) 4 Holland B Brown J and Buss Fish and Fish products Third supplement to fifth edition of McCance and Widdowsons The Composition of Foods Royal Society of Chemistry 1993

28

Page 15: Nutrient analysis of fish and fish products- Summary report · Nutrient analysis of fish and fish products additional 6 composites (made up of between 3 and 6 sub-samples) were investigated

Nutrient analysis of fish and fish products C

ompo

site

sam

ple

num

ber

Sample description W

ater

g1

00g

Prot

ein

g10

0g

Tota

l fat

g1

00g

Ash

g1

00g

Car

bohy

drat

e g

100g

Ener

gy (k

cal)

100g

Ener

gy (k

J)1

00g

Engl

yst f

ibre

g1

00g

AO

AC

fibr

e g

100g

Star

ch g

100

g

Tota

l sug

ars

g10

0g

Glu

cose

g1

00g

Fruc

tose

g1

00g

Sucr

ose

g10

0g

Mal

tose

g1

00g

Lact

ose

g10

0g

Gal

acto

se g

100

g

Satu

rate

d fa

tty a

cids

g1

00g

Cis

-mon

ouns

atur

ated

fatty

acid

s g

100g

Cis

-n3

fatty

aci

ds g

100

g

Cis

-n6

fatty

aci

ds g

100

g

Cis

-pol

yuns

atur

ated

fatty

acid

s g

100g

Tran

s fa

tty a

cids

g1

00g

Cho

lest

erol

m

illig

ram

s10

0g

12 Coley raw flesh only 819 180 11 12 NA 82 347 NA NA NA NA NA NA NA NA NA NA 020 026 025 002 027 lt001 47

13 Sea bass raw flesh only 694 200 98 11 NA 168 703 NA NA NA NA NA NA NA NA NA NA 216 340 171 120 291 002 71

14 Sea bass baked flesh only 690 232 68 12 NA 154 646 NA NA NA NA NA NA NA NA NA NA 147 229 123 085 209 001 NA

15

Prawns cold-water (Pandalus borealis) purchased cooked

840 154 09 20 NA 70 295 NA NA NA NA NA NA NA NA NA NA 015 019 020 002 022 lt001 143

16

Prawns king warm-water (Penaeus vannamei) raw

819 176 07 10 NA 77 325 NA NA NA NA NA NA NA NA NA NA 017 008 012 009 022 lt001 150

17

Prawns king warm-water (Penaeus vannamei) grilled from raw

738 235 09 13 NA 102 433 NA NA NA NA NA NA NA NA NA NA 020 010 014 011 025 lt001 NA

18

Prawns king warm-water (Penaeus vannamei) purchased cooked

824 162 04 19 NA 68 290 NA NA NA NA NA NA NA NA NA NA 010 005 007 005 013 lt001 162

19 Mussels purchased cooked

755 177 22 18 NA 104 438 NA NA NA NA NA NA NA NA NA NA 034 026 054 008 062 lt001 45

20 Crab brown meat purchased cooked

665 188 78 25 NA 145 608 NA NA NA NA NA NA NA NA NA NA 126 174 130 029 160 004 271

21 Crab white meat purchased cooked

776 205 03 16 NA 85 360 NA NA NA NA NA NA NA NA NA NA 004 007 007 002 008 lt001 66

22 Mackerel raw flesh only 619 180 179 12 NA 233 968 NA NA NA NA NA NA NA NA NA NA 385 668 405 041 446 002 60

15

Nutrient analysis of fish and fish products C

ompo

site

sam

ple

num

ber

Sample description W

ater

g1

00g

Prot

ein

g10

0g

Tota

l fat

g1

00g

Ash

g1

00g

Car

bohy

drat

e g

100g

Ener

gy (k

cal)

100g

Ener

gy (k

J)1

00g

Engl

yst f

ibre

g1

00g

AO

AC

fibr

e g

100g

Star

ch g

100

g

Tota

l sug

ars

g10

0g

Glu

cose

g1

00g

Fruc

tose

g1

00g

Sucr

ose

g10

0g

Mal

tose

g1

00g

Lact

ose

g10

0g

Gal

acto

se g

100

g

Satu

rate

d fa

tty a

cids

g1

00g

Cis

-mon

ouns

atur

ated

fatty

acid

s g

100g

Cis

-n3

fatty

aci

ds g

100

g

Cis

-n6

fatty

aci

ds g

100

g

Cis

-pol

yuns

atur

ated

fatty

acid

s g

100g

Tran

s fa

tty a

cids

g1

00g

Cho

lest

erol

m

illig

ram

s10

0g

23 Mackerel grilled flesh only 538 203 224 13 NA 283 1174 NA NA NA NA NA NA NA NA NA NA 510 830 483 053 536 002 NA

24 Trout rainbow raw flesh only 761 199 53 12 NA 127 534 NA NA NA NA NA NA NA NA NA NA 121 144 141 040 180 001 60

25 Trout rainbow baked flesh only 701 238 61 13 NA 150 630 NA NA NA NA NA NA NA NA NA NA 144 155 172 044 216 001 NA

26

Kippers (analysed without butter) grilled flesh only

586 217 176 33 NA 245 1020 NA NA NA NA NA NA NA NA NA NA 374 738 335 032 366 001 65

27 Kippers boil in the bag with butter cooked

636 186 132 29 NA 193 805 NA NA NA NA NA NA NA NA NA NA 296 579 219 023 242 002 71

28 Tuna raw flesh only 749 252 07 14 NA 107 454 NA NA NA NA NA NA NA NA NA NA 021 019 009 004 013 lt001 35

29 Tuna baked flesh only 682 323 08 12 NA 136 579 NA NA NA NA NA NA NA NA NA NA 029 024 011 005 016 lt001 NA

30 Sardines raw flesh only 744 198 61 14 NA 134 562 NA NA NA NA NA NA NA NA NA NA 183 180 132 024 156 001 51

31 Haddock smoked poached

760 218 05 19 NA 92 389 NA NA NA NA NA NA NA NA NA NA 009 007 019 002 021 lt001 65

32 Plaice coated in breadcrumbs baked

528 144 116 12 215 243 1018 05 15 202 13 02 lt01 lt01 11 lt01 lt01 123 562 076 319 395 002 39

33 Calamari coated in batter baked

421 85 175 34 259 288 1206 04 19 259 lt01 lt01 lt01 lt01 lt01 lt01 lt01 207 466 025 951 976 002 85

34 Fish fingers cod grilledbaked

545 143 92 14 220 223 936 NA NA 206 15 lt01 lt01 02 13 lt01 lt01 119 440 042 261 304 002 36

35 Fish fingers cod fried 545 NA 126 NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA

36 Fish fingers salmon grilledbaked

508 172 112 14 207 247 1038 NA NA 196 11 01 01 lt01 09 lt01 lt01 107 576 093 266 360 002 29

37 Cod coated in batter fried 492 NA 179 NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA

16

Nutrient analysis of fish and fish products C

ompo

site

sam

ple

num

ber

Sample description W

ater

g1

00g

Prot

ein

g10

0g

Tota

l fat

g1

00g

Ash

g1

00g

Car

bohy

drat

e g

100g

Ener

gy (k

cal)

100g

Ener

gy (k

J)1

00g

Engl

yst f

ibre

g1

00g

AO

AC

fibr

e g

100g

Star

ch g

100

g

Tota

l sug

ars

g10

0g

Glu

cose

g1

00g

Fruc

tose

g1

00g

Sucr

ose

g10

0g

Mal

tose

g1

00g

Lact

ose

g10

0g

Gal

acto

se g

100

g

Satu

rate

d fa

tty a

cids

g1

00g

Cis

-mon

ouns

atur

ated

fatty

acid

s g

100g

Cis

-n3

fatty

aci

ds g

100

g

Cis

-n6

fatty

aci

ds g

100

g

Cis

-pol

yuns

atur

ated

fatty

acid

s g

100g

Tran

s fa

tty a

cids

g1

00g

Cho

lest

erol

m

illig

ram

s10

0g

38

Fishcakes white fish coated in breadcrumbs baked

569 93 94 15 226 206 867 04 17 208 18 02 02 01 13 lt01 lt01 100 552 055 172 227 002 30

39

Fishcakes salmon coated in breadcrumbs baked

547 114 137 16 204 245 1027 NA NA 188 16 01 02 lt01 13 lt01 lt01 200 700 174 191 365 004 25

40 Scampi coated in breadcrumbs baked

507 116 105 23 243 232 975 03 15 235 08 lt01 lt01 lt01 08 lt01 lt01 085 624 074 197 272 001 64

41

Scampi coated in breadcrumbs fried

516 NA 130 NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA

42 Fish pie white fish retail baked

738 66 48 15 144 124 521 06 21 127 18 02 lt01 03 lt01 12 lt01 255 139 012 022 033 012 29

43 Mussels in white wine sauce cooked

820 97 32 23 37 81 342 lt01 lt05 29 08 lt01 lt01 lt01 lt01 08 lt01 126 071 026 062 089 004 25

44 Salmon smoked (cold-smoked) 645 228 101 41 05 184 769 NA NA NA 05 lt01 lt01 lt01 05 lt01 lt01 215 310 218 066 284 001 45

45 Salmon smoked (hot-smoked) 601 254 88 33 13 186 778 NA NA NA 13 lt01 lt01 08 04 lt01 lt01 194 263 228 064 292 001 NA

46 Mackerel smoked 509 211 241 29 NA 301 1250 NA NA NA NA NA NA NA NA NA NA 504 933 557 058 614 002 63

47 Seafood sticks 733 73 19 21 149 102 433 NA NA 101 48 lt01 lt01 48 lt01 lt01 lt01 029 072 019 052 017 lt001 16

48 Tuna canned in brine 743 249 10 15 NA 109 460 NA NA NA NA NA NA NA NA NA NA 030 017 032 008 040 lt001 47

49 Tuna canned in sunflower oil 671 254 64 18 NA 159 669 NA NA NA NA NA NA NA NA NA NA 078 164 018 343 362 lt001 NA

50 Salmon red canned 665 235 73 21 NA 160 670 NA NA NA NA NA NA NA NA NA NA 143 301 165 015 180 001 62

51 Salmon red canned skinless and boneless

685 232 67 19 NA 153 642 NA NA NA NA NA NA NA NA NA NA 128 275 150 015 165 001 61

17

Nutrient analysis of fish and fish products C

ompo

site

sam

ple

num

ber

Sample description W

ater

g1

00g

Prot

ein

g10

0g

Tota

l fat

g1

00g

Ash

g1

00g

Car

bohy

drat

e g

100g

Ener

gy (k

cal)

100g

Ener

gy (k

J)1

00g

Engl

yst f

ibre

g1

00g

AO

AC

fibr

e g

100g

Star

ch g

100

g

Tota

l sug

ars

g10

0g

Glu

cose

g1

00g

Fruc

tose

g1

00g

Sucr

ose

g10

0g

Mal

tose

g1

00g

Lact

ose

g10

0g

Gal

acto

se g

100

g

Satu

rate

d fa

tty a

cids

g1

00g

Cis

-mon

ouns

atur

ated

fatty

ac

ids

g10

0g

Cis

-n3

fatty

aci

ds g

100

g

Cis

-n6

fatty

aci

ds g

100

g

Cis

-pol

yuns

atur

ated

fatty

acid

s g

100g

Tran

s fa

tty a

cids

g1

00g

Cho

lest

erol

m

illig

ram

s10

0g

52 Salmon pink canned 714 236 48 21 NA 138 579 NA NA NA NA NA NA NA NA NA NA 092 171 134 011 145 001 61

53 Mackerel canned in brine 650 192 141 14 NA 204 848 NA NA NA NA NA NA NA NA NA NA 317 481 353 033 386 001 52

54

Sardines canned in tomato sauce whole contents

673 185 108 28 09 175 729 NA NA lt05 09 03 06 lt01 lt01 lt01 lt01 289 270 298 051 349 001 71

55 Sardines canned in brine 661 221 91 31 NA 170 712 NA NA NA NA NA NA NA NA NA NA 261 229 250 023 273 001 66

56 Langoustine boiled 807 197 08 15 NA 86 369 NA NA NA NA NA NA NA NA NA NA 015 015 017 004 021 lt001 133

18

Nutrient analysis of fish and fish products

Micronutrients

Com

posi

te s

ampl

e nu

mbe

r

Sample description Vi

tam

in A

mic

rogr

ams

100g

Vita

min

D m

icro

gram

s10

0g

Thia

min

mill

igra

ms

100g

Rib

ofla

vin

mill

igra

ms

100g

Nia

cin

mill

igra

ms

100g

Tryp

toph

an6

0m

illig

ram

s10

0g

Vita

min

C m

illig

ram

s10

0g

Vita

min

E m

illig

ram

s10

0g

Vita

min

B6

mill

igra

ms

100g

Vita

min

B12

mic

rogr

ams

100g

Fola

te m

icro

gram

s10

0g

Pant

othe

nic

acid

m

illig

ram

s10

0g

Bio

tin m

icro

gram

s10

0g

Sodi

um m

illig

ram

s10

0g

Pota

ssiu

m m

illig

ram

s10

0g

Cal

cium

mill

igra

ms

100g

Mag

nesi

umm

illig

ram

s10

0g

Phos

phor

usm

illig

ram

s10

0g

Iron

mill

igra

ms

100g

Cop

per m

illig

ram

s10

0g

Zinc

mill

igra

ms

100g

Chl

orid

e m

illig

ram

s10

0g

Iodi

ne m

icro

gram

s10

0g

Man

gane

se m

illig

ram

s10

0g

Sele

nium

mic

rogr

ams

100g

1 Cod raw flesh only 2 lt01 006 008 23 26 NA 066 014 145 7 025 13 91 322 12 25 169 010 002 034 165 196 001 23

2 Cod baked flesh only 2 lt01 010 009 20 40 NA 095 012 191 8 030 09 91 367 18 30 189 015 002 057 130 161 001 44

3 Cod microwaved flesh only

NA NA 008 010 18 37 NA 086 013 219 8 028 07 108 427 16 32 216 016 002 053 168 NA 001 44

4 Haddock raw flesh only 1 NA 013 015 49 31 NA 049 029 190 10 027 20 68 315 11 25 163 012 002 031 110 320 001 34

5 Haddock grilled flesh only

NA NA 009 014 40 43 NA 052 029 237 6 028 17 92 433 20 33 232 017 002 050 130 NA 001 48

6 Haddock steamed flesh only

NA NA 007 011 39 41 NA 057 024 214 9 029 16 84 376 14 28 199 016 003 042 120 NA 001 51

7 Alaskan pollock raw flesh only

NA NA 003 009 26 26 NA 060 004 232 5 022 13 68 216 12 30 120 018 003 039 100 56 001 27

8 Sole raw flesh only NA NA 015 008 43 25 NA 073 015 101 13 030 43 115 177 17 26 124 012 lt001 031 178 23 001 50

9 Sole grilled flesh only NA NA 012 010 37 39 NA 085 013 114 10 029 45 151 260 28 26 163 050 001 045 160 NA 001 83

10 Plaice raw flesh only NA NA 033 014 25 30 NA 057 023 130 12 077 355 147 226 17 21 157 010 001 045 180 31 lt001 35

11 Pangasius raw flesh only lt01 135 002 006 63 35 NA 023 012 105 10 066 379 204 293 10 29 166 009 002 032 190 3 001 18

12 Coley raw flesh only NA NA 023 017 26 37 NA 057 027 348 5 033 37 68 303 7 32 171 027 004 043 130 111 001 33

13 Sea bass raw flesh only 34 lt01 039 020 30 44 NA 048 037 301 5 073 25 72 370 14 30 202 027 004 062 90 8 002 29

19

Nutrient analysis of fish and fish products C

ompo

site

sam

ple

num

ber

Sample description Vi

tam

in A

mic

rogr

ams

100g

Vita

min

D m

icro

gram

s10

0g

Thia

min

mill

igra

ms

100g

Rib

ofla

vin

mill

igra

ms

100g

Nia

cin

mill

igra

ms

100g

Tryp

toph

an6

0m

illig

ram

s10

0g

Vita

min

C m

illig

ram

s10

0g

Vita

min

E m

illig

ram

s10

0g

Vita

min

B6

mill

igra

ms

100g

Vita

min

B12

mic

rogr

ams

100g

Fola

te m

icro

gram

s10

0g

Pant

othe

nic

acid

m

illig

ram

s10

0g

Bio

tin m

icro

gram

s10

0g

Sodi

um m

illig

ram

s10

0g

Pota

ssiu

m m

illig

ram

s10

0g

Cal

cium

mill

igra

ms

100g

Mag

nesi

um

mill

igra

ms

100g

Phos

phor

usm

illig

ram

s10

0g

Iron

mill

igra

ms

100g

Cop

per m

illig

ram

s10

0g

Zinc

mill

igra

ms

100g

Chl

orid

e m

illig

ram

s10

0g

Iodi

ne m

icro

gram

s10

0g

Man

gane

se m

illig

ram

s10

0g

Sele

nium

mic

rogr

ams

100g

14 Sea bass baked flesh only

NA NA 019 018 26 49 NA NA 014 291 4 063 25 80 390 31 35 231 027 004 075 100 NA 003 24

15

Prawns cold-water (Pandalus borealis) purchased cooked

lt01 lt01 lt001 005 lt01 36 NA 363 003 235 10 014 40 588 74 65 36 127 100 028 102 770 13 002 30

16

Prawns king warm-water (Penaeus vannamei) raw

lt01 lt01 lt001 005 01 36 NA 180 011 126 11 016 39 215 126 44 28 155 070 021 116 260 5 004 34

17

Prawns king warm-water (Penaeus vannamei) grilled from raw

NA NA NA NA NA NA NA NA NA NA NA NA NA 305 181 59 37 209 043 035 158 310 NA 005 41

18

Prawns king warm-water (Penaeus vannamei) purchased cooked

lt01 lt01 lt001 005 01 34 NA 164 005 140 10 020 43 643 65 49 21 125 027 023 104 740 12 003 30

19 Mussels purchased cooked

117 NA 002 026 10 46 NA 172 003 1056 25 032 110 401 116 40 50 258 325 017 339 700 247 018 66

20

Crab brown meat purchased cooked

6 lt01 006 150 10 64 lt01 733 022 2240 19 122 60 351 167 366 49 488 246 249 590 550 333 033 225

21

Crab white meat purchased cooked

lt01 lt01 003 025 05 45 lt01 212 010 340 6 199 114 322 240 86 34 147 053 095 723 480 103 004 87

22 Mackerel raw flesh only 54 800 017 030 113 44 NA 043 040 881 1 063 58 153 335 20 37 220 098 008 051 250 29 001 42

20

Nutrient analysis of fish and fish products C

ompo

site

sam

ple

num

ber

Sample description Vi

tam

in A

mic

rogr

ams

100g

Vita

min

D m

icro

gram

s10

0g

Thia

min

mill

igra

ms

100g

Rib

ofla

vin

mill

igra

ms

100g

Nia

cin

mill

igra

ms

100g

Tryp

toph

an6

0m

illig

ram

s10

0g

Vita

min

C m

illig

ram

s10

0g

Vita

min

E m

illig

ram

s10

0g

Vita

min

B6

mill

igra

ms

100g

Vita

min

B12

mic

rogr

ams

100g

Fola

te m

icro

gram

s10

0g

Pant

othe

nic

acid

m

illig

ram

s10

0g

Bio

tin m

icro

gram

s10

0g

Sodi

um m

illig

ram

s10

0g

Pota

ssiu

m m

illig

ram

s10

0g

Cal

cium

mill

igra

ms

100g

Mag

nesi

um

mill

igra

ms

100g

Phos

phor

usm

illig

ram

s10

0g

Iron

mill

igra

ms

100g

Cop

per m

illig

ram

s10

0g

Zinc

mill

igra

ms

100g

Chl

orid

e m

illig

ram

s10

0g

Iodi

ne m

icro

gram

s10

0g

Man

gane

se m

illig

ram

s10

0g

Sele

nium

mic

rogr

ams

100g

23 Mackerel grilled flesh only

61 850 014 037 111 44 NA 046 027 908 1 057 52 163 349 17 38 236 128 010 079 290 NA 001 60

24 Trout rainbow raw flesh only 25 789 016 012 73 42 NA 044 031 284 9 123 32 110 383 21 26 228 028 004 047 150 5 001 19

25 Trout rainbow baked flesh only

44 819 013 013 64 53 NA 089 019 311 11 111 38 93 434 19 29 254 040 005 056 160 NA 001 23

26

Kippers (analysed without butter) grilled flesh only

26 1009 lt001 027 51 45 NA 047 029 1112 3 081 61 947 384 39 47 270 151 011 107 1360 24 002 57

27 Kippers boil in the bag with butter cooked

30 1115 001 024 42 43 NA 023 022 948 3 057 55 860 254 47 38 208 111 012 147 1220 13 003 40

28 Tuna raw flesh only 76 320 013 007 219 61 NA 004 043 221 4 023 28 66 444 4 39 266 072 003 039 120 18 001 93

29 Tuna baked flesh only 78 310 012 007 174 75 NA 013 023 215 5 021 29 63 450 11 41 290 093 003 052 130 NA 001 92

30 Sardines raw flesh only 10 395 lt001 034 101 53 NA 031 031 831 7 069 97 136 387 50 32 257 155 013 071 200 79 003 51

31 Haddock smoked poached

2 200 011 014 63 51 NA 077 022 237 8 028 15 464 265 24 25 164 017 002 045 640 217 001 42

32

Plaice coated in breadcrumbs baked

NA NA 032 014 23 27 NA 332 009 164 9 043 350 275 178 61 22 126 077 005 063 390 16 019 30

33 Calamari coated in batter baked

64 NA 005 040 12 22 NA 075 003 172 3 068 25 1182 88 41 33 259 052 012 081 1280 3 019 17

34 Fish fingers cod grilledbaked

NA NA 017 008 12 34 NA 275 009 150 9 024 12 317 254 32 25 142 057 005 050 460 117 020 18

21

Nutrient analysis of fish and fish products C

ompo

site

sam

ple

num

ber

Sample description Vi

tam

in A

mic

rogr

ams

100g

Vita

min

D m

icro

gram

s10

0g

Thia

min

mill

igra

ms

100g

Rib

ofla

vin

mill

igra

ms

100g

Nia

cin

mill

igra

ms

100g

Tryp

toph

an6

0m

illig

ram

s10

0g

Vita

min

C m

illig

ram

s10

0g

Vita

min

E m

illig

ram

s10

0g

Vita

min

B6

mill

igra

ms

100g

Vita

min

B12

mic

rogr

ams

100g

Fola

te m

icro

gram

s10

0g

Pant

othe

nic

acid

m

illig

ram

s10

0g

Bio

tin m

icro

gram

s10

0g

Sodi

um m

illig

ram

s10

0g

Pota

ssiu

m m

illig

ram

s10

0g

Cal

cium

mill

igra

ms

100g

Mag

nesi

um

mill

igra

ms

100g

Phos

phor

usm

illig

ram

s10

0g

Iron

mill

igra

ms

100g

Cop

per m

illig

ram

s10

0g

Zinc

mill

igra

ms

100g

Chl

orid

e m

illig

ram

s10

0g

Iodi

ne m

icro

gram

s10

0g

Man

gane

se m

illig

ram

s10

0g

Sele

nium

mic

rogr

ams

100g

35 Fish fingers cod fried NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA

36 Fish fingers salmon grilledbaked

7 450 041 011 53 41 NA 282 022 227 15 058 25 288 300 14 30 194 075 007 058 420 7 032 24

37 Cod coated in batter fried NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA

38

Fishcakes white fish coated in breadcrumbs baked

NA NA 025 007 17 19 NA 198 009 144 6 031 22 356 233 51 19 102 076 006 042 520 58 017 13

39

Fishcakes salmon coated in breadcrumbs baked

2 571 038 010 47 28 NA 279 022 157 14 074 23 322 269 42 21 150 077 005 040 470 6 015 13

40

Scampi coated in breadcrumbs baked

NA NA 016 006 21 24 NA 318 006 152 14 029 21 561 234 105 34 260 191 018 081 620 101 027 26

41

Scampi coated in breadcrumbs fried

NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA

42 Fish pie white fish retail baked

84 282 011 013 08 16 NA 051 002 129 9 040 31 254 300 86 21 119 035 004 054 380 33 008 7

43 Mussels in white wine sauce cooked

11 lt01 005 018 08 18 NA 084 003 944 26 039 48 608 173 68 76 122 146 008 154 970 282 007 32

44 Salmon smoked (cold-smoked)

28 890 043 012 83 54 NA 203 073 315 15 122 52 1184 442 8 31 266 023 002 036 1480 9 001 19

45 Salmon smoked (hot-smoked)

NA 1100 041 016 95 65 NA 229 051 419 14 135 40 848 460 8 32 293 034 005 049 1200 NA 001 24

22

Nutrient analysis of fish and fish products C

ompo

site

sam

ple

num

ber

Sample description Vi

tam

in A

mic

rogr

ams

100g

Vita

min

D m

icro

gram

s10

0g

Thia

min

mill

igra

ms

100g

Rib

ofla

vin

mill

igra

ms

100g

Nia

cin

mill

igra

ms

100g

Tryp

toph

an6

0m

illig

ram

s10

0g

Vita

min

C m

illig

ram

s10

0g

Vita

min

E m

illig

ram

s10

0g

Vita

min

B6

mill

igra

ms

100g

Vita

min

B12

mic

rogr

ams

100g

Fola

te m

icro

gram

s10

0g

Pant

othe

nic

acid

m

illig

ram

s10

0g

Bio

tin m

icro

gram

s10

0g

Sodi

um m

illig

ram

s10

0g

Pota

ssiu

m m

illig

ram

s10

0g

Cal

cium

mill

igra

ms

100g

Mag

nesi

um

mill

igra

ms

100g

Phos

phor

usm

illig

ram

s10

0g

Iron

mill

igra

ms

100g

Cop

per m

illig

ram

s10

0g

Zinc

mill

igra

ms

100g

Chl

orid

e m

illig

ram

s10

0g

Iodi

ne m

icro

gram

s10

0g

Man

gane

se m

illig

ram

s10

0g

Sele

nium

mic

rogr

ams

100g

46 Mackerel smoked 36 820 015 037 69 46 NA 046 028 1018 4 061 40 746 319 33 38 237 113 007 092 1010 28 002 59

47 Seafood sticks NA NA 001 006 12 20 NA 047 003 094 12 030 33 714 21 50 8 61 019 001 028 940 21 002 19

48 Tuna canned in brine 26 110 lt001 011 103 62 NA 042 031 342 3 019 27 293 230 10 27 171 151 007 089 490 12 001 69

49 Tuna canned in sunflower oil NA NA NA NA NA NA NA 284 NA NA NA NA NA 368 267 11 35 204 119 005 080 610 NA 001 87

50 Salmon red canned 7 1090 003 021 76 61 NA 165 020 488 14 088 41 430 305 164 29 291 068 006 082 670 22 002 37

51

Salmon red canned skinless and boneless

10 1182 004 022 69 61 NA 147 023 450 12 082 49 379 304 6 27 214 060 007 052 580 24 001 38

52 Salmon pink canned 12 1359 002 021 74 60 NA 076 019 468 19 068 49 352 326 109 25 234 083 007 065 500 18 001 34

53 Mackerel canned in brine 11 740 004 022 55 59 NA 030 015 698 4 035 36 276 227 14 22 162 089 007 061 410 17 001 41

54

Sardines canned in tomato sauce whole contents

NA NA 003 022 55 52 NA 184 025 885 4 063 59 315 371 455 38 417 269 012 198 480 NA 018 39

55 Sardines canned in brine 10 327 001 022 55 42 NA 024 007 1081 4 064 47 368 287 679 42 545 273 013 223 560 26 018 41

56 Langoustine boiled NA NA 008 006 27 37 NA 355 010 245 5 024 34 216 214 125 53 197 168 032 137 280 139 012 49

Total vitamin A is calculated as retinol equivalents and is equal to retinol + (beta-carotene equivalents6) NA = Not Analysed

lt = Result was below the analytical limit of quantification (LOQ) or limit of detection (LOD) There is no distinction between lsquoltrsquo and lsquonot detectedrsquo Energy calculated assuming that mussels contain 35g carbohydrate as glycogen (existing data)4

23

Nutrient analysis of fish and fish products

Annex D Analytical methods used

Moisture A homogenised portion of the sample is mixed with sand and heated to 102degC The moisture loss is determined gravimetrically Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref BS 4401 pt31997 LOQ 01 g100g

Ash A homogenised portion of the sample is ashed in a muffle furnace at 550degC The ash is determined gravimetrically Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref BS 4401 pt111998 LOQ 01 g100g

Protein The sample is analysed using Leco instrumentation following the Dumas procedure The sample is combusted in an oxygen atmosphere the gaseous product is cleaned and nitrogen compounds converted to nitrogen which is measured by a thermal conductivity cell The crude protein is calculated by multiplying by the appropriate conversion factor Accredited to BSEN ISOIEC 170252005 UKAS 0680 LOQ 01 g100g

Fat The sample is acid hydrolysed with hydrochloric acid cooled filtered and dried The fat is extract from the residue with petroleum ether and the dried fat determined gravimetrically Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref BS 4401 pt41970 (Weibull Stoldt) LOQ 01 g100g

Fatty acids The lipid fractions of the sample are solvent extracted The isolated fat is transesterified with methanolic sodium methoxide to form fatty acid methyl esters (FAMES) The FAME profile is determined using capillary gas chromatography (GC) Quantification and identification of individual FAMEs in the test material is achieved with reference to calibration standards Accredited to BSEN ISOIEC 170252005 UKAS 0680 LOQ 001 mg100g

Sugars The sugars are extracted with water clarified and chromatographically separated on an amine column with an acetonitrilewater mobile phase The sugars are detected using an evaporative light scattering detector and quantified with reference to calibration standards Accredited to BSEN ISOIEC 170252005 UKAS 0680 LOQ 01 g100g

24

Nutrient analysis of fish and fish products

Starch The method consists of two separate determinations The sample is treated with warm diluted hydrochloric acid clarified and filtered the optical rotation of the resulting solution is determined In the second determination the sample is extracted with 40 ethanol and filtered The filtrate is acidified with hydrochloric acid clarified and filtered again the optical rotation of the resulting solution is determined at 20 plusmn2ordmC Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref The Feeding Stuffs (Sampling and Analysis) Regulations 1982 Method 30a LOQ 2 g100g

Oligosaccharides Malto-oligosaccharides (DP1-7) are determined individually by High Performance Anion Exchange Chromatography with Pulsed Amperometric Detection In-house method LOQ 01 g100g

Dietary Fibre AOAC The sample is weighed and de-fatted if necessary It is then gelatinised and treated with αshyamylase and further digested enzymatically with protease and amyloglucosidase to remove the starch and protein The dietary fibre is precipitated with IMS filtered washed dried and weighed Total dietary fibre is then determined gravimetrically and corrected for protein and ash Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref AOAC 9852945407 (2007) LOQ 05 g100g

Englyst (Non-starch polysaccharides) Englyst Fibrezym kit with colorimetric end point LOQ 02 g100g

Cholesterol Method Lipid in sample is saponified at high temperature with ethanolic KOH solution Unsaponifiable fraction containing cholesterol and other sterols is extracted with toluene Sterols are derivatized to trimethylsilyl (TMS) ethers and then quantified by GC LOQ 07 mg100 g Reproducibility 20 Reference Method ISO 6799 1992

Inorganics Sodium Potassium Calcium Magnesium Copper Iron Manganese Zinc Phosphorus Selenium Samples are digested in acid under oxidising conditions using sealed lsquobombsrsquo in automated microwave digestors to prevent losses of volatile metalsinorganics Metals (and some inorganics) are then determined by Inductively Coupled Plasma Optical Emission Spectrometry (ICP-OES) or by Inductively Coupled Plasma Mass Spectrometry (ICP-MS) These techniques allow the sensitive and accurate (true and precise) determination of metals in foods and allow matrix interferences to be overcome In house methods - UKAS accredited

25

Nutrient analysis of fish and fish products

Iodide Concentrations are determined by high resolution ICP-MS after extraction with tetra methyl ammonium hydroxide UKAS accredited

Chloride Concentrations are determined using a Corning Chloride Analyser after extraction with nitric acid In house method FFFB1-2104 - UKAS accredited

Vitamins ndash Water Soluble Thiamin Riboflavin amp Vitamin B6 Thiamin riboflavin and Vitamin B6 are determined by HPLC after appropriate and controlled acid and enzymatic hydrolysis The methods are based on published CEN Standards The selected method enables determination of total B6 as pyridoxine and is most appropriate to samples of this type where pyridoxine or its phosphate will form the major vitamin B6 component UKAS accredited

Niacin Total Folate Biotin Pantothenic acid Determined using microbiological assay (MBA) procedures with detection carried out using VitaFastreg MBA test kits UKAS accredited

Tryptophan Determined by HPLC using fluorescence detection after alkaline hydrolysis Tryptophan contributes to the available Niacin on the basis that Niacin = Tryptophan60

Vitamin B12 Vitamin B12 is extracted from food by autoclaving in acetate buffer in the presence of cyanide Vitamin B12 is determined by microbiological assay using LDelbrueckiiLactis UKAS accredited

The B-vitamin results are expressed as follows Thiamin thiamin chloride hydrochloride Riboflavin free riboflavin Niacin nicotinic acid Vitamin B6 pyridoxine hydrochloride Pantothenate pantothenic acid Biotin d-biotin B12 cyanocobalamin Total folate pteroyglutamic acid

Vitamin C Vitamin C is determined by HPLC using fluorescence detection

Oil Soluble Vitamins

26

Nutrient analysis of fish and fish products

Vitamins A D E and the carotenoids are determined using an in house procedure involving saponification of the sample solvent extraction and HPLC determination - UKAS accredited methods based on

bull Vitamin A ndash Retinol BS EN 12823-12000 Foodstuffs-Determination of Vitamin A by High Performance Liquid Chromatography-Part 1 Measurement of Retinol

bull Vitamin A ndash β-Carotene BS EN 12823-22000 Foodstuffs-Determination of Vitamin A by High Performance Liquid Chromatography-Part 2 Measurement of β-Carotene

bull Vitamin D BS EN 128212000 Foodstuffs-Determination of Vitamin D by High Performance Liquid Chromatography-Measurement of Cholecalciferol (D3) and Ergocalciferol (D2)

bull Vitamin E BS EN 128222000 Foodstuffs-Determination of Vitamin E by High Performance Liquid Chromatography-Measurement of α- β- γ- and δ-tocopherols

The total vitamin E figure takes into account the relative biological activities of the different isomers Vitamin E is given as mg100g of α - tocopherol equivalent The activities used for these calculations are as shown below

α - tocopherol 10 β - tocopherol 04 γ - tocopherol 01 δ - tocopherol 001

Total vitamin A is expressed as ug100g all-trans retinol equivalent (ATRE) and is calculated as follows

All-trans retinol + (07513-cis retinol) +( β-carotene6) +(other active carotenoids12)

UKAS accredited

Details of the quality control measures employed are given in the analytical report associated with this project available at wwwdhgovukpublications

27

Nutrient analysis of fish and fish products

References 1 Responsibility for nutrition policy in England transferred from the Food Standards Agency to the Department of Health (DH) on 1st October 2010 Management of the rolling programme of nutrient analysis has also transferred to DH2Food Standards Agency Management of the Food Standards Agency programme of nutrient analysis and associated work httpcollectionseuroparchiveorgtna20100907111047httpfoodgovuksciencedietarysurve ysanalyticalsurveysn10040 (accessed 28 December 2012) 3Food Standards Agency McCance amp Widdowsonrsquos The Composition of Foods integrated dataset httptnaeuroparchiveorg20110116113217httpwwwfoodgovuksciencedietarysurveysdi etsurveys (accessed 28 December 2012) 4 Holland B Brown J and Buss Fish and Fish products Third supplement to fifth edition of McCance and Widdowsons The Composition of Foods Royal Society of Chemistry 1993

28

Page 16: Nutrient analysis of fish and fish products- Summary report · Nutrient analysis of fish and fish products additional 6 composites (made up of between 3 and 6 sub-samples) were investigated

Nutrient analysis of fish and fish products C

ompo

site

sam

ple

num

ber

Sample description W

ater

g1

00g

Prot

ein

g10

0g

Tota

l fat

g1

00g

Ash

g1

00g

Car

bohy

drat

e g

100g

Ener

gy (k

cal)

100g

Ener

gy (k

J)1

00g

Engl

yst f

ibre

g1

00g

AO

AC

fibr

e g

100g

Star

ch g

100

g

Tota

l sug

ars

g10

0g

Glu

cose

g1

00g

Fruc

tose

g1

00g

Sucr

ose

g10

0g

Mal

tose

g1

00g

Lact

ose

g10

0g

Gal

acto

se g

100

g

Satu

rate

d fa

tty a

cids

g1

00g

Cis

-mon

ouns

atur

ated

fatty

acid

s g

100g

Cis

-n3

fatty

aci

ds g

100

g

Cis

-n6

fatty

aci

ds g

100

g

Cis

-pol

yuns

atur

ated

fatty

acid

s g

100g

Tran

s fa

tty a

cids

g1

00g

Cho

lest

erol

m

illig

ram

s10

0g

23 Mackerel grilled flesh only 538 203 224 13 NA 283 1174 NA NA NA NA NA NA NA NA NA NA 510 830 483 053 536 002 NA

24 Trout rainbow raw flesh only 761 199 53 12 NA 127 534 NA NA NA NA NA NA NA NA NA NA 121 144 141 040 180 001 60

25 Trout rainbow baked flesh only 701 238 61 13 NA 150 630 NA NA NA NA NA NA NA NA NA NA 144 155 172 044 216 001 NA

26

Kippers (analysed without butter) grilled flesh only

586 217 176 33 NA 245 1020 NA NA NA NA NA NA NA NA NA NA 374 738 335 032 366 001 65

27 Kippers boil in the bag with butter cooked

636 186 132 29 NA 193 805 NA NA NA NA NA NA NA NA NA NA 296 579 219 023 242 002 71

28 Tuna raw flesh only 749 252 07 14 NA 107 454 NA NA NA NA NA NA NA NA NA NA 021 019 009 004 013 lt001 35

29 Tuna baked flesh only 682 323 08 12 NA 136 579 NA NA NA NA NA NA NA NA NA NA 029 024 011 005 016 lt001 NA

30 Sardines raw flesh only 744 198 61 14 NA 134 562 NA NA NA NA NA NA NA NA NA NA 183 180 132 024 156 001 51

31 Haddock smoked poached

760 218 05 19 NA 92 389 NA NA NA NA NA NA NA NA NA NA 009 007 019 002 021 lt001 65

32 Plaice coated in breadcrumbs baked

528 144 116 12 215 243 1018 05 15 202 13 02 lt01 lt01 11 lt01 lt01 123 562 076 319 395 002 39

33 Calamari coated in batter baked

421 85 175 34 259 288 1206 04 19 259 lt01 lt01 lt01 lt01 lt01 lt01 lt01 207 466 025 951 976 002 85

34 Fish fingers cod grilledbaked

545 143 92 14 220 223 936 NA NA 206 15 lt01 lt01 02 13 lt01 lt01 119 440 042 261 304 002 36

35 Fish fingers cod fried 545 NA 126 NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA

36 Fish fingers salmon grilledbaked

508 172 112 14 207 247 1038 NA NA 196 11 01 01 lt01 09 lt01 lt01 107 576 093 266 360 002 29

37 Cod coated in batter fried 492 NA 179 NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA

16

Nutrient analysis of fish and fish products C

ompo

site

sam

ple

num

ber

Sample description W

ater

g1

00g

Prot

ein

g10

0g

Tota

l fat

g1

00g

Ash

g1

00g

Car

bohy

drat

e g

100g

Ener

gy (k

cal)

100g

Ener

gy (k

J)1

00g

Engl

yst f

ibre

g1

00g

AO

AC

fibr

e g

100g

Star

ch g

100

g

Tota

l sug

ars

g10

0g

Glu

cose

g1

00g

Fruc

tose

g1

00g

Sucr

ose

g10

0g

Mal

tose

g1

00g

Lact

ose

g10

0g

Gal

acto

se g

100

g

Satu

rate

d fa

tty a

cids

g1

00g

Cis

-mon

ouns

atur

ated

fatty

acid

s g

100g

Cis

-n3

fatty

aci

ds g

100

g

Cis

-n6

fatty

aci

ds g

100

g

Cis

-pol

yuns

atur

ated

fatty

acid

s g

100g

Tran

s fa

tty a

cids

g1

00g

Cho

lest

erol

m

illig

ram

s10

0g

38

Fishcakes white fish coated in breadcrumbs baked

569 93 94 15 226 206 867 04 17 208 18 02 02 01 13 lt01 lt01 100 552 055 172 227 002 30

39

Fishcakes salmon coated in breadcrumbs baked

547 114 137 16 204 245 1027 NA NA 188 16 01 02 lt01 13 lt01 lt01 200 700 174 191 365 004 25

40 Scampi coated in breadcrumbs baked

507 116 105 23 243 232 975 03 15 235 08 lt01 lt01 lt01 08 lt01 lt01 085 624 074 197 272 001 64

41

Scampi coated in breadcrumbs fried

516 NA 130 NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA

42 Fish pie white fish retail baked

738 66 48 15 144 124 521 06 21 127 18 02 lt01 03 lt01 12 lt01 255 139 012 022 033 012 29

43 Mussels in white wine sauce cooked

820 97 32 23 37 81 342 lt01 lt05 29 08 lt01 lt01 lt01 lt01 08 lt01 126 071 026 062 089 004 25

44 Salmon smoked (cold-smoked) 645 228 101 41 05 184 769 NA NA NA 05 lt01 lt01 lt01 05 lt01 lt01 215 310 218 066 284 001 45

45 Salmon smoked (hot-smoked) 601 254 88 33 13 186 778 NA NA NA 13 lt01 lt01 08 04 lt01 lt01 194 263 228 064 292 001 NA

46 Mackerel smoked 509 211 241 29 NA 301 1250 NA NA NA NA NA NA NA NA NA NA 504 933 557 058 614 002 63

47 Seafood sticks 733 73 19 21 149 102 433 NA NA 101 48 lt01 lt01 48 lt01 lt01 lt01 029 072 019 052 017 lt001 16

48 Tuna canned in brine 743 249 10 15 NA 109 460 NA NA NA NA NA NA NA NA NA NA 030 017 032 008 040 lt001 47

49 Tuna canned in sunflower oil 671 254 64 18 NA 159 669 NA NA NA NA NA NA NA NA NA NA 078 164 018 343 362 lt001 NA

50 Salmon red canned 665 235 73 21 NA 160 670 NA NA NA NA NA NA NA NA NA NA 143 301 165 015 180 001 62

51 Salmon red canned skinless and boneless

685 232 67 19 NA 153 642 NA NA NA NA NA NA NA NA NA NA 128 275 150 015 165 001 61

17

Nutrient analysis of fish and fish products C

ompo

site

sam

ple

num

ber

Sample description W

ater

g1

00g

Prot

ein

g10

0g

Tota

l fat

g1

00g

Ash

g1

00g

Car

bohy

drat

e g

100g

Ener

gy (k

cal)

100g

Ener

gy (k

J)1

00g

Engl

yst f

ibre

g1

00g

AO

AC

fibr

e g

100g

Star

ch g

100

g

Tota

l sug

ars

g10

0g

Glu

cose

g1

00g

Fruc

tose

g1

00g

Sucr

ose

g10

0g

Mal

tose

g1

00g

Lact

ose

g10

0g

Gal

acto

se g

100

g

Satu

rate

d fa

tty a

cids

g1

00g

Cis

-mon

ouns

atur

ated

fatty

ac

ids

g10

0g

Cis

-n3

fatty

aci

ds g

100

g

Cis

-n6

fatty

aci

ds g

100

g

Cis

-pol

yuns

atur

ated

fatty

acid

s g

100g

Tran

s fa

tty a

cids

g1

00g

Cho

lest

erol

m

illig

ram

s10

0g

52 Salmon pink canned 714 236 48 21 NA 138 579 NA NA NA NA NA NA NA NA NA NA 092 171 134 011 145 001 61

53 Mackerel canned in brine 650 192 141 14 NA 204 848 NA NA NA NA NA NA NA NA NA NA 317 481 353 033 386 001 52

54

Sardines canned in tomato sauce whole contents

673 185 108 28 09 175 729 NA NA lt05 09 03 06 lt01 lt01 lt01 lt01 289 270 298 051 349 001 71

55 Sardines canned in brine 661 221 91 31 NA 170 712 NA NA NA NA NA NA NA NA NA NA 261 229 250 023 273 001 66

56 Langoustine boiled 807 197 08 15 NA 86 369 NA NA NA NA NA NA NA NA NA NA 015 015 017 004 021 lt001 133

18

Nutrient analysis of fish and fish products

Micronutrients

Com

posi

te s

ampl

e nu

mbe

r

Sample description Vi

tam

in A

mic

rogr

ams

100g

Vita

min

D m

icro

gram

s10

0g

Thia

min

mill

igra

ms

100g

Rib

ofla

vin

mill

igra

ms

100g

Nia

cin

mill

igra

ms

100g

Tryp

toph

an6

0m

illig

ram

s10

0g

Vita

min

C m

illig

ram

s10

0g

Vita

min

E m

illig

ram

s10

0g

Vita

min

B6

mill

igra

ms

100g

Vita

min

B12

mic

rogr

ams

100g

Fola

te m

icro

gram

s10

0g

Pant

othe

nic

acid

m

illig

ram

s10

0g

Bio

tin m

icro

gram

s10

0g

Sodi

um m

illig

ram

s10

0g

Pota

ssiu

m m

illig

ram

s10

0g

Cal

cium

mill

igra

ms

100g

Mag

nesi

umm

illig

ram

s10

0g

Phos

phor

usm

illig

ram

s10

0g

Iron

mill

igra

ms

100g

Cop

per m

illig

ram

s10

0g

Zinc

mill

igra

ms

100g

Chl

orid

e m

illig

ram

s10

0g

Iodi

ne m

icro

gram

s10

0g

Man

gane

se m

illig

ram

s10

0g

Sele

nium

mic

rogr

ams

100g

1 Cod raw flesh only 2 lt01 006 008 23 26 NA 066 014 145 7 025 13 91 322 12 25 169 010 002 034 165 196 001 23

2 Cod baked flesh only 2 lt01 010 009 20 40 NA 095 012 191 8 030 09 91 367 18 30 189 015 002 057 130 161 001 44

3 Cod microwaved flesh only

NA NA 008 010 18 37 NA 086 013 219 8 028 07 108 427 16 32 216 016 002 053 168 NA 001 44

4 Haddock raw flesh only 1 NA 013 015 49 31 NA 049 029 190 10 027 20 68 315 11 25 163 012 002 031 110 320 001 34

5 Haddock grilled flesh only

NA NA 009 014 40 43 NA 052 029 237 6 028 17 92 433 20 33 232 017 002 050 130 NA 001 48

6 Haddock steamed flesh only

NA NA 007 011 39 41 NA 057 024 214 9 029 16 84 376 14 28 199 016 003 042 120 NA 001 51

7 Alaskan pollock raw flesh only

NA NA 003 009 26 26 NA 060 004 232 5 022 13 68 216 12 30 120 018 003 039 100 56 001 27

8 Sole raw flesh only NA NA 015 008 43 25 NA 073 015 101 13 030 43 115 177 17 26 124 012 lt001 031 178 23 001 50

9 Sole grilled flesh only NA NA 012 010 37 39 NA 085 013 114 10 029 45 151 260 28 26 163 050 001 045 160 NA 001 83

10 Plaice raw flesh only NA NA 033 014 25 30 NA 057 023 130 12 077 355 147 226 17 21 157 010 001 045 180 31 lt001 35

11 Pangasius raw flesh only lt01 135 002 006 63 35 NA 023 012 105 10 066 379 204 293 10 29 166 009 002 032 190 3 001 18

12 Coley raw flesh only NA NA 023 017 26 37 NA 057 027 348 5 033 37 68 303 7 32 171 027 004 043 130 111 001 33

13 Sea bass raw flesh only 34 lt01 039 020 30 44 NA 048 037 301 5 073 25 72 370 14 30 202 027 004 062 90 8 002 29

19

Nutrient analysis of fish and fish products C

ompo

site

sam

ple

num

ber

Sample description Vi

tam

in A

mic

rogr

ams

100g

Vita

min

D m

icro

gram

s10

0g

Thia

min

mill

igra

ms

100g

Rib

ofla

vin

mill

igra

ms

100g

Nia

cin

mill

igra

ms

100g

Tryp

toph

an6

0m

illig

ram

s10

0g

Vita

min

C m

illig

ram

s10

0g

Vita

min

E m

illig

ram

s10

0g

Vita

min

B6

mill

igra

ms

100g

Vita

min

B12

mic

rogr

ams

100g

Fola

te m

icro

gram

s10

0g

Pant

othe

nic

acid

m

illig

ram

s10

0g

Bio

tin m

icro

gram

s10

0g

Sodi

um m

illig

ram

s10

0g

Pota

ssiu

m m

illig

ram

s10

0g

Cal

cium

mill

igra

ms

100g

Mag

nesi

um

mill

igra

ms

100g

Phos

phor

usm

illig

ram

s10

0g

Iron

mill

igra

ms

100g

Cop

per m

illig

ram

s10

0g

Zinc

mill

igra

ms

100g

Chl

orid

e m

illig

ram

s10

0g

Iodi

ne m

icro

gram

s10

0g

Man

gane

se m

illig

ram

s10

0g

Sele

nium

mic

rogr

ams

100g

14 Sea bass baked flesh only

NA NA 019 018 26 49 NA NA 014 291 4 063 25 80 390 31 35 231 027 004 075 100 NA 003 24

15

Prawns cold-water (Pandalus borealis) purchased cooked

lt01 lt01 lt001 005 lt01 36 NA 363 003 235 10 014 40 588 74 65 36 127 100 028 102 770 13 002 30

16

Prawns king warm-water (Penaeus vannamei) raw

lt01 lt01 lt001 005 01 36 NA 180 011 126 11 016 39 215 126 44 28 155 070 021 116 260 5 004 34

17

Prawns king warm-water (Penaeus vannamei) grilled from raw

NA NA NA NA NA NA NA NA NA NA NA NA NA 305 181 59 37 209 043 035 158 310 NA 005 41

18

Prawns king warm-water (Penaeus vannamei) purchased cooked

lt01 lt01 lt001 005 01 34 NA 164 005 140 10 020 43 643 65 49 21 125 027 023 104 740 12 003 30

19 Mussels purchased cooked

117 NA 002 026 10 46 NA 172 003 1056 25 032 110 401 116 40 50 258 325 017 339 700 247 018 66

20

Crab brown meat purchased cooked

6 lt01 006 150 10 64 lt01 733 022 2240 19 122 60 351 167 366 49 488 246 249 590 550 333 033 225

21

Crab white meat purchased cooked

lt01 lt01 003 025 05 45 lt01 212 010 340 6 199 114 322 240 86 34 147 053 095 723 480 103 004 87

22 Mackerel raw flesh only 54 800 017 030 113 44 NA 043 040 881 1 063 58 153 335 20 37 220 098 008 051 250 29 001 42

20

Nutrient analysis of fish and fish products C

ompo

site

sam

ple

num

ber

Sample description Vi

tam

in A

mic

rogr

ams

100g

Vita

min

D m

icro

gram

s10

0g

Thia

min

mill

igra

ms

100g

Rib

ofla

vin

mill

igra

ms

100g

Nia

cin

mill

igra

ms

100g

Tryp

toph

an6

0m

illig

ram

s10

0g

Vita

min

C m

illig

ram

s10

0g

Vita

min

E m

illig

ram

s10

0g

Vita

min

B6

mill

igra

ms

100g

Vita

min

B12

mic

rogr

ams

100g

Fola

te m

icro

gram

s10

0g

Pant

othe

nic

acid

m

illig

ram

s10

0g

Bio

tin m

icro

gram

s10

0g

Sodi

um m

illig

ram

s10

0g

Pota

ssiu

m m

illig

ram

s10

0g

Cal

cium

mill

igra

ms

100g

Mag

nesi

um

mill

igra

ms

100g

Phos

phor

usm

illig

ram

s10

0g

Iron

mill

igra

ms

100g

Cop

per m

illig

ram

s10

0g

Zinc

mill

igra

ms

100g

Chl

orid

e m

illig

ram

s10

0g

Iodi

ne m

icro

gram

s10

0g

Man

gane

se m

illig

ram

s10

0g

Sele

nium

mic

rogr

ams

100g

23 Mackerel grilled flesh only

61 850 014 037 111 44 NA 046 027 908 1 057 52 163 349 17 38 236 128 010 079 290 NA 001 60

24 Trout rainbow raw flesh only 25 789 016 012 73 42 NA 044 031 284 9 123 32 110 383 21 26 228 028 004 047 150 5 001 19

25 Trout rainbow baked flesh only

44 819 013 013 64 53 NA 089 019 311 11 111 38 93 434 19 29 254 040 005 056 160 NA 001 23

26

Kippers (analysed without butter) grilled flesh only

26 1009 lt001 027 51 45 NA 047 029 1112 3 081 61 947 384 39 47 270 151 011 107 1360 24 002 57

27 Kippers boil in the bag with butter cooked

30 1115 001 024 42 43 NA 023 022 948 3 057 55 860 254 47 38 208 111 012 147 1220 13 003 40

28 Tuna raw flesh only 76 320 013 007 219 61 NA 004 043 221 4 023 28 66 444 4 39 266 072 003 039 120 18 001 93

29 Tuna baked flesh only 78 310 012 007 174 75 NA 013 023 215 5 021 29 63 450 11 41 290 093 003 052 130 NA 001 92

30 Sardines raw flesh only 10 395 lt001 034 101 53 NA 031 031 831 7 069 97 136 387 50 32 257 155 013 071 200 79 003 51

31 Haddock smoked poached

2 200 011 014 63 51 NA 077 022 237 8 028 15 464 265 24 25 164 017 002 045 640 217 001 42

32

Plaice coated in breadcrumbs baked

NA NA 032 014 23 27 NA 332 009 164 9 043 350 275 178 61 22 126 077 005 063 390 16 019 30

33 Calamari coated in batter baked

64 NA 005 040 12 22 NA 075 003 172 3 068 25 1182 88 41 33 259 052 012 081 1280 3 019 17

34 Fish fingers cod grilledbaked

NA NA 017 008 12 34 NA 275 009 150 9 024 12 317 254 32 25 142 057 005 050 460 117 020 18

21

Nutrient analysis of fish and fish products C

ompo

site

sam

ple

num

ber

Sample description Vi

tam

in A

mic

rogr

ams

100g

Vita

min

D m

icro

gram

s10

0g

Thia

min

mill

igra

ms

100g

Rib

ofla

vin

mill

igra

ms

100g

Nia

cin

mill

igra

ms

100g

Tryp

toph

an6

0m

illig

ram

s10

0g

Vita

min

C m

illig

ram

s10

0g

Vita

min

E m

illig

ram

s10

0g

Vita

min

B6

mill

igra

ms

100g

Vita

min

B12

mic

rogr

ams

100g

Fola

te m

icro

gram

s10

0g

Pant

othe

nic

acid

m

illig

ram

s10

0g

Bio

tin m

icro

gram

s10

0g

Sodi

um m

illig

ram

s10

0g

Pota

ssiu

m m

illig

ram

s10

0g

Cal

cium

mill

igra

ms

100g

Mag

nesi

um

mill

igra

ms

100g

Phos

phor

usm

illig

ram

s10

0g

Iron

mill

igra

ms

100g

Cop

per m

illig

ram

s10

0g

Zinc

mill

igra

ms

100g

Chl

orid

e m

illig

ram

s10

0g

Iodi

ne m

icro

gram

s10

0g

Man

gane

se m

illig

ram

s10

0g

Sele

nium

mic

rogr

ams

100g

35 Fish fingers cod fried NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA

36 Fish fingers salmon grilledbaked

7 450 041 011 53 41 NA 282 022 227 15 058 25 288 300 14 30 194 075 007 058 420 7 032 24

37 Cod coated in batter fried NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA

38

Fishcakes white fish coated in breadcrumbs baked

NA NA 025 007 17 19 NA 198 009 144 6 031 22 356 233 51 19 102 076 006 042 520 58 017 13

39

Fishcakes salmon coated in breadcrumbs baked

2 571 038 010 47 28 NA 279 022 157 14 074 23 322 269 42 21 150 077 005 040 470 6 015 13

40

Scampi coated in breadcrumbs baked

NA NA 016 006 21 24 NA 318 006 152 14 029 21 561 234 105 34 260 191 018 081 620 101 027 26

41

Scampi coated in breadcrumbs fried

NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA

42 Fish pie white fish retail baked

84 282 011 013 08 16 NA 051 002 129 9 040 31 254 300 86 21 119 035 004 054 380 33 008 7

43 Mussels in white wine sauce cooked

11 lt01 005 018 08 18 NA 084 003 944 26 039 48 608 173 68 76 122 146 008 154 970 282 007 32

44 Salmon smoked (cold-smoked)

28 890 043 012 83 54 NA 203 073 315 15 122 52 1184 442 8 31 266 023 002 036 1480 9 001 19

45 Salmon smoked (hot-smoked)

NA 1100 041 016 95 65 NA 229 051 419 14 135 40 848 460 8 32 293 034 005 049 1200 NA 001 24

22

Nutrient analysis of fish and fish products C

ompo

site

sam

ple

num

ber

Sample description Vi

tam

in A

mic

rogr

ams

100g

Vita

min

D m

icro

gram

s10

0g

Thia

min

mill

igra

ms

100g

Rib

ofla

vin

mill

igra

ms

100g

Nia

cin

mill

igra

ms

100g

Tryp

toph

an6

0m

illig

ram

s10

0g

Vita

min

C m

illig

ram

s10

0g

Vita

min

E m

illig

ram

s10

0g

Vita

min

B6

mill

igra

ms

100g

Vita

min

B12

mic

rogr

ams

100g

Fola

te m

icro

gram

s10

0g

Pant

othe

nic

acid

m

illig

ram

s10

0g

Bio

tin m

icro

gram

s10

0g

Sodi

um m

illig

ram

s10

0g

Pota

ssiu

m m

illig

ram

s10

0g

Cal

cium

mill

igra

ms

100g

Mag

nesi

um

mill

igra

ms

100g

Phos

phor

usm

illig

ram

s10

0g

Iron

mill

igra

ms

100g

Cop

per m

illig

ram

s10

0g

Zinc

mill

igra

ms

100g

Chl

orid

e m

illig

ram

s10

0g

Iodi

ne m

icro

gram

s10

0g

Man

gane

se m

illig

ram

s10

0g

Sele

nium

mic

rogr

ams

100g

46 Mackerel smoked 36 820 015 037 69 46 NA 046 028 1018 4 061 40 746 319 33 38 237 113 007 092 1010 28 002 59

47 Seafood sticks NA NA 001 006 12 20 NA 047 003 094 12 030 33 714 21 50 8 61 019 001 028 940 21 002 19

48 Tuna canned in brine 26 110 lt001 011 103 62 NA 042 031 342 3 019 27 293 230 10 27 171 151 007 089 490 12 001 69

49 Tuna canned in sunflower oil NA NA NA NA NA NA NA 284 NA NA NA NA NA 368 267 11 35 204 119 005 080 610 NA 001 87

50 Salmon red canned 7 1090 003 021 76 61 NA 165 020 488 14 088 41 430 305 164 29 291 068 006 082 670 22 002 37

51

Salmon red canned skinless and boneless

10 1182 004 022 69 61 NA 147 023 450 12 082 49 379 304 6 27 214 060 007 052 580 24 001 38

52 Salmon pink canned 12 1359 002 021 74 60 NA 076 019 468 19 068 49 352 326 109 25 234 083 007 065 500 18 001 34

53 Mackerel canned in brine 11 740 004 022 55 59 NA 030 015 698 4 035 36 276 227 14 22 162 089 007 061 410 17 001 41

54

Sardines canned in tomato sauce whole contents

NA NA 003 022 55 52 NA 184 025 885 4 063 59 315 371 455 38 417 269 012 198 480 NA 018 39

55 Sardines canned in brine 10 327 001 022 55 42 NA 024 007 1081 4 064 47 368 287 679 42 545 273 013 223 560 26 018 41

56 Langoustine boiled NA NA 008 006 27 37 NA 355 010 245 5 024 34 216 214 125 53 197 168 032 137 280 139 012 49

Total vitamin A is calculated as retinol equivalents and is equal to retinol + (beta-carotene equivalents6) NA = Not Analysed

lt = Result was below the analytical limit of quantification (LOQ) or limit of detection (LOD) There is no distinction between lsquoltrsquo and lsquonot detectedrsquo Energy calculated assuming that mussels contain 35g carbohydrate as glycogen (existing data)4

23

Nutrient analysis of fish and fish products

Annex D Analytical methods used

Moisture A homogenised portion of the sample is mixed with sand and heated to 102degC The moisture loss is determined gravimetrically Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref BS 4401 pt31997 LOQ 01 g100g

Ash A homogenised portion of the sample is ashed in a muffle furnace at 550degC The ash is determined gravimetrically Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref BS 4401 pt111998 LOQ 01 g100g

Protein The sample is analysed using Leco instrumentation following the Dumas procedure The sample is combusted in an oxygen atmosphere the gaseous product is cleaned and nitrogen compounds converted to nitrogen which is measured by a thermal conductivity cell The crude protein is calculated by multiplying by the appropriate conversion factor Accredited to BSEN ISOIEC 170252005 UKAS 0680 LOQ 01 g100g

Fat The sample is acid hydrolysed with hydrochloric acid cooled filtered and dried The fat is extract from the residue with petroleum ether and the dried fat determined gravimetrically Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref BS 4401 pt41970 (Weibull Stoldt) LOQ 01 g100g

Fatty acids The lipid fractions of the sample are solvent extracted The isolated fat is transesterified with methanolic sodium methoxide to form fatty acid methyl esters (FAMES) The FAME profile is determined using capillary gas chromatography (GC) Quantification and identification of individual FAMEs in the test material is achieved with reference to calibration standards Accredited to BSEN ISOIEC 170252005 UKAS 0680 LOQ 001 mg100g

Sugars The sugars are extracted with water clarified and chromatographically separated on an amine column with an acetonitrilewater mobile phase The sugars are detected using an evaporative light scattering detector and quantified with reference to calibration standards Accredited to BSEN ISOIEC 170252005 UKAS 0680 LOQ 01 g100g

24

Nutrient analysis of fish and fish products

Starch The method consists of two separate determinations The sample is treated with warm diluted hydrochloric acid clarified and filtered the optical rotation of the resulting solution is determined In the second determination the sample is extracted with 40 ethanol and filtered The filtrate is acidified with hydrochloric acid clarified and filtered again the optical rotation of the resulting solution is determined at 20 plusmn2ordmC Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref The Feeding Stuffs (Sampling and Analysis) Regulations 1982 Method 30a LOQ 2 g100g

Oligosaccharides Malto-oligosaccharides (DP1-7) are determined individually by High Performance Anion Exchange Chromatography with Pulsed Amperometric Detection In-house method LOQ 01 g100g

Dietary Fibre AOAC The sample is weighed and de-fatted if necessary It is then gelatinised and treated with αshyamylase and further digested enzymatically with protease and amyloglucosidase to remove the starch and protein The dietary fibre is precipitated with IMS filtered washed dried and weighed Total dietary fibre is then determined gravimetrically and corrected for protein and ash Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref AOAC 9852945407 (2007) LOQ 05 g100g

Englyst (Non-starch polysaccharides) Englyst Fibrezym kit with colorimetric end point LOQ 02 g100g

Cholesterol Method Lipid in sample is saponified at high temperature with ethanolic KOH solution Unsaponifiable fraction containing cholesterol and other sterols is extracted with toluene Sterols are derivatized to trimethylsilyl (TMS) ethers and then quantified by GC LOQ 07 mg100 g Reproducibility 20 Reference Method ISO 6799 1992

Inorganics Sodium Potassium Calcium Magnesium Copper Iron Manganese Zinc Phosphorus Selenium Samples are digested in acid under oxidising conditions using sealed lsquobombsrsquo in automated microwave digestors to prevent losses of volatile metalsinorganics Metals (and some inorganics) are then determined by Inductively Coupled Plasma Optical Emission Spectrometry (ICP-OES) or by Inductively Coupled Plasma Mass Spectrometry (ICP-MS) These techniques allow the sensitive and accurate (true and precise) determination of metals in foods and allow matrix interferences to be overcome In house methods - UKAS accredited

25

Nutrient analysis of fish and fish products

Iodide Concentrations are determined by high resolution ICP-MS after extraction with tetra methyl ammonium hydroxide UKAS accredited

Chloride Concentrations are determined using a Corning Chloride Analyser after extraction with nitric acid In house method FFFB1-2104 - UKAS accredited

Vitamins ndash Water Soluble Thiamin Riboflavin amp Vitamin B6 Thiamin riboflavin and Vitamin B6 are determined by HPLC after appropriate and controlled acid and enzymatic hydrolysis The methods are based on published CEN Standards The selected method enables determination of total B6 as pyridoxine and is most appropriate to samples of this type where pyridoxine or its phosphate will form the major vitamin B6 component UKAS accredited

Niacin Total Folate Biotin Pantothenic acid Determined using microbiological assay (MBA) procedures with detection carried out using VitaFastreg MBA test kits UKAS accredited

Tryptophan Determined by HPLC using fluorescence detection after alkaline hydrolysis Tryptophan contributes to the available Niacin on the basis that Niacin = Tryptophan60

Vitamin B12 Vitamin B12 is extracted from food by autoclaving in acetate buffer in the presence of cyanide Vitamin B12 is determined by microbiological assay using LDelbrueckiiLactis UKAS accredited

The B-vitamin results are expressed as follows Thiamin thiamin chloride hydrochloride Riboflavin free riboflavin Niacin nicotinic acid Vitamin B6 pyridoxine hydrochloride Pantothenate pantothenic acid Biotin d-biotin B12 cyanocobalamin Total folate pteroyglutamic acid

Vitamin C Vitamin C is determined by HPLC using fluorescence detection

Oil Soluble Vitamins

26

Nutrient analysis of fish and fish products

Vitamins A D E and the carotenoids are determined using an in house procedure involving saponification of the sample solvent extraction and HPLC determination - UKAS accredited methods based on

bull Vitamin A ndash Retinol BS EN 12823-12000 Foodstuffs-Determination of Vitamin A by High Performance Liquid Chromatography-Part 1 Measurement of Retinol

bull Vitamin A ndash β-Carotene BS EN 12823-22000 Foodstuffs-Determination of Vitamin A by High Performance Liquid Chromatography-Part 2 Measurement of β-Carotene

bull Vitamin D BS EN 128212000 Foodstuffs-Determination of Vitamin D by High Performance Liquid Chromatography-Measurement of Cholecalciferol (D3) and Ergocalciferol (D2)

bull Vitamin E BS EN 128222000 Foodstuffs-Determination of Vitamin E by High Performance Liquid Chromatography-Measurement of α- β- γ- and δ-tocopherols

The total vitamin E figure takes into account the relative biological activities of the different isomers Vitamin E is given as mg100g of α - tocopherol equivalent The activities used for these calculations are as shown below

α - tocopherol 10 β - tocopherol 04 γ - tocopherol 01 δ - tocopherol 001

Total vitamin A is expressed as ug100g all-trans retinol equivalent (ATRE) and is calculated as follows

All-trans retinol + (07513-cis retinol) +( β-carotene6) +(other active carotenoids12)

UKAS accredited

Details of the quality control measures employed are given in the analytical report associated with this project available at wwwdhgovukpublications

27

Nutrient analysis of fish and fish products

References 1 Responsibility for nutrition policy in England transferred from the Food Standards Agency to the Department of Health (DH) on 1st October 2010 Management of the rolling programme of nutrient analysis has also transferred to DH2Food Standards Agency Management of the Food Standards Agency programme of nutrient analysis and associated work httpcollectionseuroparchiveorgtna20100907111047httpfoodgovuksciencedietarysurve ysanalyticalsurveysn10040 (accessed 28 December 2012) 3Food Standards Agency McCance amp Widdowsonrsquos The Composition of Foods integrated dataset httptnaeuroparchiveorg20110116113217httpwwwfoodgovuksciencedietarysurveysdi etsurveys (accessed 28 December 2012) 4 Holland B Brown J and Buss Fish and Fish products Third supplement to fifth edition of McCance and Widdowsons The Composition of Foods Royal Society of Chemistry 1993

28

Page 17: Nutrient analysis of fish and fish products- Summary report · Nutrient analysis of fish and fish products additional 6 composites (made up of between 3 and 6 sub-samples) were investigated

Nutrient analysis of fish and fish products C

ompo

site

sam

ple

num

ber

Sample description W

ater

g1

00g

Prot

ein

g10

0g

Tota

l fat

g1

00g

Ash

g1

00g

Car

bohy

drat

e g

100g

Ener

gy (k

cal)

100g

Ener

gy (k

J)1

00g

Engl

yst f

ibre

g1

00g

AO

AC

fibr

e g

100g

Star

ch g

100

g

Tota

l sug

ars

g10

0g

Glu

cose

g1

00g

Fruc

tose

g1

00g

Sucr

ose

g10

0g

Mal

tose

g1

00g

Lact

ose

g10

0g

Gal

acto

se g

100

g

Satu

rate

d fa

tty a

cids

g1

00g

Cis

-mon

ouns

atur

ated

fatty

acid

s g

100g

Cis

-n3

fatty

aci

ds g

100

g

Cis

-n6

fatty

aci

ds g

100

g

Cis

-pol

yuns

atur

ated

fatty

acid

s g

100g

Tran

s fa

tty a

cids

g1

00g

Cho

lest

erol

m

illig

ram

s10

0g

38

Fishcakes white fish coated in breadcrumbs baked

569 93 94 15 226 206 867 04 17 208 18 02 02 01 13 lt01 lt01 100 552 055 172 227 002 30

39

Fishcakes salmon coated in breadcrumbs baked

547 114 137 16 204 245 1027 NA NA 188 16 01 02 lt01 13 lt01 lt01 200 700 174 191 365 004 25

40 Scampi coated in breadcrumbs baked

507 116 105 23 243 232 975 03 15 235 08 lt01 lt01 lt01 08 lt01 lt01 085 624 074 197 272 001 64

41

Scampi coated in breadcrumbs fried

516 NA 130 NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA

42 Fish pie white fish retail baked

738 66 48 15 144 124 521 06 21 127 18 02 lt01 03 lt01 12 lt01 255 139 012 022 033 012 29

43 Mussels in white wine sauce cooked

820 97 32 23 37 81 342 lt01 lt05 29 08 lt01 lt01 lt01 lt01 08 lt01 126 071 026 062 089 004 25

44 Salmon smoked (cold-smoked) 645 228 101 41 05 184 769 NA NA NA 05 lt01 lt01 lt01 05 lt01 lt01 215 310 218 066 284 001 45

45 Salmon smoked (hot-smoked) 601 254 88 33 13 186 778 NA NA NA 13 lt01 lt01 08 04 lt01 lt01 194 263 228 064 292 001 NA

46 Mackerel smoked 509 211 241 29 NA 301 1250 NA NA NA NA NA NA NA NA NA NA 504 933 557 058 614 002 63

47 Seafood sticks 733 73 19 21 149 102 433 NA NA 101 48 lt01 lt01 48 lt01 lt01 lt01 029 072 019 052 017 lt001 16

48 Tuna canned in brine 743 249 10 15 NA 109 460 NA NA NA NA NA NA NA NA NA NA 030 017 032 008 040 lt001 47

49 Tuna canned in sunflower oil 671 254 64 18 NA 159 669 NA NA NA NA NA NA NA NA NA NA 078 164 018 343 362 lt001 NA

50 Salmon red canned 665 235 73 21 NA 160 670 NA NA NA NA NA NA NA NA NA NA 143 301 165 015 180 001 62

51 Salmon red canned skinless and boneless

685 232 67 19 NA 153 642 NA NA NA NA NA NA NA NA NA NA 128 275 150 015 165 001 61

17

Nutrient analysis of fish and fish products C

ompo

site

sam

ple

num

ber

Sample description W

ater

g1

00g

Prot

ein

g10

0g

Tota

l fat

g1

00g

Ash

g1

00g

Car

bohy

drat

e g

100g

Ener

gy (k

cal)

100g

Ener

gy (k

J)1

00g

Engl

yst f

ibre

g1

00g

AO

AC

fibr

e g

100g

Star

ch g

100

g

Tota

l sug

ars

g10

0g

Glu

cose

g1

00g

Fruc

tose

g1

00g

Sucr

ose

g10

0g

Mal

tose

g1

00g

Lact

ose

g10

0g

Gal

acto

se g

100

g

Satu

rate

d fa

tty a

cids

g1

00g

Cis

-mon

ouns

atur

ated

fatty

ac

ids

g10

0g

Cis

-n3

fatty

aci

ds g

100

g

Cis

-n6

fatty

aci

ds g

100

g

Cis

-pol

yuns

atur

ated

fatty

acid

s g

100g

Tran

s fa

tty a

cids

g1

00g

Cho

lest

erol

m

illig

ram

s10

0g

52 Salmon pink canned 714 236 48 21 NA 138 579 NA NA NA NA NA NA NA NA NA NA 092 171 134 011 145 001 61

53 Mackerel canned in brine 650 192 141 14 NA 204 848 NA NA NA NA NA NA NA NA NA NA 317 481 353 033 386 001 52

54

Sardines canned in tomato sauce whole contents

673 185 108 28 09 175 729 NA NA lt05 09 03 06 lt01 lt01 lt01 lt01 289 270 298 051 349 001 71

55 Sardines canned in brine 661 221 91 31 NA 170 712 NA NA NA NA NA NA NA NA NA NA 261 229 250 023 273 001 66

56 Langoustine boiled 807 197 08 15 NA 86 369 NA NA NA NA NA NA NA NA NA NA 015 015 017 004 021 lt001 133

18

Nutrient analysis of fish and fish products

Micronutrients

Com

posi

te s

ampl

e nu

mbe

r

Sample description Vi

tam

in A

mic

rogr

ams

100g

Vita

min

D m

icro

gram

s10

0g

Thia

min

mill

igra

ms

100g

Rib

ofla

vin

mill

igra

ms

100g

Nia

cin

mill

igra

ms

100g

Tryp

toph

an6

0m

illig

ram

s10

0g

Vita

min

C m

illig

ram

s10

0g

Vita

min

E m

illig

ram

s10

0g

Vita

min

B6

mill

igra

ms

100g

Vita

min

B12

mic

rogr

ams

100g

Fola

te m

icro

gram

s10

0g

Pant

othe

nic

acid

m

illig

ram

s10

0g

Bio

tin m

icro

gram

s10

0g

Sodi

um m

illig

ram

s10

0g

Pota

ssiu

m m

illig

ram

s10

0g

Cal

cium

mill

igra

ms

100g

Mag

nesi

umm

illig

ram

s10

0g

Phos

phor

usm

illig

ram

s10

0g

Iron

mill

igra

ms

100g

Cop

per m

illig

ram

s10

0g

Zinc

mill

igra

ms

100g

Chl

orid

e m

illig

ram

s10

0g

Iodi

ne m

icro

gram

s10

0g

Man

gane

se m

illig

ram

s10

0g

Sele

nium

mic

rogr

ams

100g

1 Cod raw flesh only 2 lt01 006 008 23 26 NA 066 014 145 7 025 13 91 322 12 25 169 010 002 034 165 196 001 23

2 Cod baked flesh only 2 lt01 010 009 20 40 NA 095 012 191 8 030 09 91 367 18 30 189 015 002 057 130 161 001 44

3 Cod microwaved flesh only

NA NA 008 010 18 37 NA 086 013 219 8 028 07 108 427 16 32 216 016 002 053 168 NA 001 44

4 Haddock raw flesh only 1 NA 013 015 49 31 NA 049 029 190 10 027 20 68 315 11 25 163 012 002 031 110 320 001 34

5 Haddock grilled flesh only

NA NA 009 014 40 43 NA 052 029 237 6 028 17 92 433 20 33 232 017 002 050 130 NA 001 48

6 Haddock steamed flesh only

NA NA 007 011 39 41 NA 057 024 214 9 029 16 84 376 14 28 199 016 003 042 120 NA 001 51

7 Alaskan pollock raw flesh only

NA NA 003 009 26 26 NA 060 004 232 5 022 13 68 216 12 30 120 018 003 039 100 56 001 27

8 Sole raw flesh only NA NA 015 008 43 25 NA 073 015 101 13 030 43 115 177 17 26 124 012 lt001 031 178 23 001 50

9 Sole grilled flesh only NA NA 012 010 37 39 NA 085 013 114 10 029 45 151 260 28 26 163 050 001 045 160 NA 001 83

10 Plaice raw flesh only NA NA 033 014 25 30 NA 057 023 130 12 077 355 147 226 17 21 157 010 001 045 180 31 lt001 35

11 Pangasius raw flesh only lt01 135 002 006 63 35 NA 023 012 105 10 066 379 204 293 10 29 166 009 002 032 190 3 001 18

12 Coley raw flesh only NA NA 023 017 26 37 NA 057 027 348 5 033 37 68 303 7 32 171 027 004 043 130 111 001 33

13 Sea bass raw flesh only 34 lt01 039 020 30 44 NA 048 037 301 5 073 25 72 370 14 30 202 027 004 062 90 8 002 29

19

Nutrient analysis of fish and fish products C

ompo

site

sam

ple

num

ber

Sample description Vi

tam

in A

mic

rogr

ams

100g

Vita

min

D m

icro

gram

s10

0g

Thia

min

mill

igra

ms

100g

Rib

ofla

vin

mill

igra

ms

100g

Nia

cin

mill

igra

ms

100g

Tryp

toph

an6

0m

illig

ram

s10

0g

Vita

min

C m

illig

ram

s10

0g

Vita

min

E m

illig

ram

s10

0g

Vita

min

B6

mill

igra

ms

100g

Vita

min

B12

mic

rogr

ams

100g

Fola

te m

icro

gram

s10

0g

Pant

othe

nic

acid

m

illig

ram

s10

0g

Bio

tin m

icro

gram

s10

0g

Sodi

um m

illig

ram

s10

0g

Pota

ssiu

m m

illig

ram

s10

0g

Cal

cium

mill

igra

ms

100g

Mag

nesi

um

mill

igra

ms

100g

Phos

phor

usm

illig

ram

s10

0g

Iron

mill

igra

ms

100g

Cop

per m

illig

ram

s10

0g

Zinc

mill

igra

ms

100g

Chl

orid

e m

illig

ram

s10

0g

Iodi

ne m

icro

gram

s10

0g

Man

gane

se m

illig

ram

s10

0g

Sele

nium

mic

rogr

ams

100g

14 Sea bass baked flesh only

NA NA 019 018 26 49 NA NA 014 291 4 063 25 80 390 31 35 231 027 004 075 100 NA 003 24

15

Prawns cold-water (Pandalus borealis) purchased cooked

lt01 lt01 lt001 005 lt01 36 NA 363 003 235 10 014 40 588 74 65 36 127 100 028 102 770 13 002 30

16

Prawns king warm-water (Penaeus vannamei) raw

lt01 lt01 lt001 005 01 36 NA 180 011 126 11 016 39 215 126 44 28 155 070 021 116 260 5 004 34

17

Prawns king warm-water (Penaeus vannamei) grilled from raw

NA NA NA NA NA NA NA NA NA NA NA NA NA 305 181 59 37 209 043 035 158 310 NA 005 41

18

Prawns king warm-water (Penaeus vannamei) purchased cooked

lt01 lt01 lt001 005 01 34 NA 164 005 140 10 020 43 643 65 49 21 125 027 023 104 740 12 003 30

19 Mussels purchased cooked

117 NA 002 026 10 46 NA 172 003 1056 25 032 110 401 116 40 50 258 325 017 339 700 247 018 66

20

Crab brown meat purchased cooked

6 lt01 006 150 10 64 lt01 733 022 2240 19 122 60 351 167 366 49 488 246 249 590 550 333 033 225

21

Crab white meat purchased cooked

lt01 lt01 003 025 05 45 lt01 212 010 340 6 199 114 322 240 86 34 147 053 095 723 480 103 004 87

22 Mackerel raw flesh only 54 800 017 030 113 44 NA 043 040 881 1 063 58 153 335 20 37 220 098 008 051 250 29 001 42

20

Nutrient analysis of fish and fish products C

ompo

site

sam

ple

num

ber

Sample description Vi

tam

in A

mic

rogr

ams

100g

Vita

min

D m

icro

gram

s10

0g

Thia

min

mill

igra

ms

100g

Rib

ofla

vin

mill

igra

ms

100g

Nia

cin

mill

igra

ms

100g

Tryp

toph

an6

0m

illig

ram

s10

0g

Vita

min

C m

illig

ram

s10

0g

Vita

min

E m

illig

ram

s10

0g

Vita

min

B6

mill

igra

ms

100g

Vita

min

B12

mic

rogr

ams

100g

Fola

te m

icro

gram

s10

0g

Pant

othe

nic

acid

m

illig

ram

s10

0g

Bio

tin m

icro

gram

s10

0g

Sodi

um m

illig

ram

s10

0g

Pota

ssiu

m m

illig

ram

s10

0g

Cal

cium

mill

igra

ms

100g

Mag

nesi

um

mill

igra

ms

100g

Phos

phor

usm

illig

ram

s10

0g

Iron

mill

igra

ms

100g

Cop

per m

illig

ram

s10

0g

Zinc

mill

igra

ms

100g

Chl

orid

e m

illig

ram

s10

0g

Iodi

ne m

icro

gram

s10

0g

Man

gane

se m

illig

ram

s10

0g

Sele

nium

mic

rogr

ams

100g

23 Mackerel grilled flesh only

61 850 014 037 111 44 NA 046 027 908 1 057 52 163 349 17 38 236 128 010 079 290 NA 001 60

24 Trout rainbow raw flesh only 25 789 016 012 73 42 NA 044 031 284 9 123 32 110 383 21 26 228 028 004 047 150 5 001 19

25 Trout rainbow baked flesh only

44 819 013 013 64 53 NA 089 019 311 11 111 38 93 434 19 29 254 040 005 056 160 NA 001 23

26

Kippers (analysed without butter) grilled flesh only

26 1009 lt001 027 51 45 NA 047 029 1112 3 081 61 947 384 39 47 270 151 011 107 1360 24 002 57

27 Kippers boil in the bag with butter cooked

30 1115 001 024 42 43 NA 023 022 948 3 057 55 860 254 47 38 208 111 012 147 1220 13 003 40

28 Tuna raw flesh only 76 320 013 007 219 61 NA 004 043 221 4 023 28 66 444 4 39 266 072 003 039 120 18 001 93

29 Tuna baked flesh only 78 310 012 007 174 75 NA 013 023 215 5 021 29 63 450 11 41 290 093 003 052 130 NA 001 92

30 Sardines raw flesh only 10 395 lt001 034 101 53 NA 031 031 831 7 069 97 136 387 50 32 257 155 013 071 200 79 003 51

31 Haddock smoked poached

2 200 011 014 63 51 NA 077 022 237 8 028 15 464 265 24 25 164 017 002 045 640 217 001 42

32

Plaice coated in breadcrumbs baked

NA NA 032 014 23 27 NA 332 009 164 9 043 350 275 178 61 22 126 077 005 063 390 16 019 30

33 Calamari coated in batter baked

64 NA 005 040 12 22 NA 075 003 172 3 068 25 1182 88 41 33 259 052 012 081 1280 3 019 17

34 Fish fingers cod grilledbaked

NA NA 017 008 12 34 NA 275 009 150 9 024 12 317 254 32 25 142 057 005 050 460 117 020 18

21

Nutrient analysis of fish and fish products C

ompo

site

sam

ple

num

ber

Sample description Vi

tam

in A

mic

rogr

ams

100g

Vita

min

D m

icro

gram

s10

0g

Thia

min

mill

igra

ms

100g

Rib

ofla

vin

mill

igra

ms

100g

Nia

cin

mill

igra

ms

100g

Tryp

toph

an6

0m

illig

ram

s10

0g

Vita

min

C m

illig

ram

s10

0g

Vita

min

E m

illig

ram

s10

0g

Vita

min

B6

mill

igra

ms

100g

Vita

min

B12

mic

rogr

ams

100g

Fola

te m

icro

gram

s10

0g

Pant

othe

nic

acid

m

illig

ram

s10

0g

Bio

tin m

icro

gram

s10

0g

Sodi

um m

illig

ram

s10

0g

Pota

ssiu

m m

illig

ram

s10

0g

Cal

cium

mill

igra

ms

100g

Mag

nesi

um

mill

igra

ms

100g

Phos

phor

usm

illig

ram

s10

0g

Iron

mill

igra

ms

100g

Cop

per m

illig

ram

s10

0g

Zinc

mill

igra

ms

100g

Chl

orid

e m

illig

ram

s10

0g

Iodi

ne m

icro

gram

s10

0g

Man

gane

se m

illig

ram

s10

0g

Sele

nium

mic

rogr

ams

100g

35 Fish fingers cod fried NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA

36 Fish fingers salmon grilledbaked

7 450 041 011 53 41 NA 282 022 227 15 058 25 288 300 14 30 194 075 007 058 420 7 032 24

37 Cod coated in batter fried NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA

38

Fishcakes white fish coated in breadcrumbs baked

NA NA 025 007 17 19 NA 198 009 144 6 031 22 356 233 51 19 102 076 006 042 520 58 017 13

39

Fishcakes salmon coated in breadcrumbs baked

2 571 038 010 47 28 NA 279 022 157 14 074 23 322 269 42 21 150 077 005 040 470 6 015 13

40

Scampi coated in breadcrumbs baked

NA NA 016 006 21 24 NA 318 006 152 14 029 21 561 234 105 34 260 191 018 081 620 101 027 26

41

Scampi coated in breadcrumbs fried

NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA

42 Fish pie white fish retail baked

84 282 011 013 08 16 NA 051 002 129 9 040 31 254 300 86 21 119 035 004 054 380 33 008 7

43 Mussels in white wine sauce cooked

11 lt01 005 018 08 18 NA 084 003 944 26 039 48 608 173 68 76 122 146 008 154 970 282 007 32

44 Salmon smoked (cold-smoked)

28 890 043 012 83 54 NA 203 073 315 15 122 52 1184 442 8 31 266 023 002 036 1480 9 001 19

45 Salmon smoked (hot-smoked)

NA 1100 041 016 95 65 NA 229 051 419 14 135 40 848 460 8 32 293 034 005 049 1200 NA 001 24

22

Nutrient analysis of fish and fish products C

ompo

site

sam

ple

num

ber

Sample description Vi

tam

in A

mic

rogr

ams

100g

Vita

min

D m

icro

gram

s10

0g

Thia

min

mill

igra

ms

100g

Rib

ofla

vin

mill

igra

ms

100g

Nia

cin

mill

igra

ms

100g

Tryp

toph

an6

0m

illig

ram

s10

0g

Vita

min

C m

illig

ram

s10

0g

Vita

min

E m

illig

ram

s10

0g

Vita

min

B6

mill

igra

ms

100g

Vita

min

B12

mic

rogr

ams

100g

Fola

te m

icro

gram

s10

0g

Pant

othe

nic

acid

m

illig

ram

s10

0g

Bio

tin m

icro

gram

s10

0g

Sodi

um m

illig

ram

s10

0g

Pota

ssiu

m m

illig

ram

s10

0g

Cal

cium

mill

igra

ms

100g

Mag

nesi

um

mill

igra

ms

100g

Phos

phor

usm

illig

ram

s10

0g

Iron

mill

igra

ms

100g

Cop

per m

illig

ram

s10

0g

Zinc

mill

igra

ms

100g

Chl

orid

e m

illig

ram

s10

0g

Iodi

ne m

icro

gram

s10

0g

Man

gane

se m

illig

ram

s10

0g

Sele

nium

mic

rogr

ams

100g

46 Mackerel smoked 36 820 015 037 69 46 NA 046 028 1018 4 061 40 746 319 33 38 237 113 007 092 1010 28 002 59

47 Seafood sticks NA NA 001 006 12 20 NA 047 003 094 12 030 33 714 21 50 8 61 019 001 028 940 21 002 19

48 Tuna canned in brine 26 110 lt001 011 103 62 NA 042 031 342 3 019 27 293 230 10 27 171 151 007 089 490 12 001 69

49 Tuna canned in sunflower oil NA NA NA NA NA NA NA 284 NA NA NA NA NA 368 267 11 35 204 119 005 080 610 NA 001 87

50 Salmon red canned 7 1090 003 021 76 61 NA 165 020 488 14 088 41 430 305 164 29 291 068 006 082 670 22 002 37

51

Salmon red canned skinless and boneless

10 1182 004 022 69 61 NA 147 023 450 12 082 49 379 304 6 27 214 060 007 052 580 24 001 38

52 Salmon pink canned 12 1359 002 021 74 60 NA 076 019 468 19 068 49 352 326 109 25 234 083 007 065 500 18 001 34

53 Mackerel canned in brine 11 740 004 022 55 59 NA 030 015 698 4 035 36 276 227 14 22 162 089 007 061 410 17 001 41

54

Sardines canned in tomato sauce whole contents

NA NA 003 022 55 52 NA 184 025 885 4 063 59 315 371 455 38 417 269 012 198 480 NA 018 39

55 Sardines canned in brine 10 327 001 022 55 42 NA 024 007 1081 4 064 47 368 287 679 42 545 273 013 223 560 26 018 41

56 Langoustine boiled NA NA 008 006 27 37 NA 355 010 245 5 024 34 216 214 125 53 197 168 032 137 280 139 012 49

Total vitamin A is calculated as retinol equivalents and is equal to retinol + (beta-carotene equivalents6) NA = Not Analysed

lt = Result was below the analytical limit of quantification (LOQ) or limit of detection (LOD) There is no distinction between lsquoltrsquo and lsquonot detectedrsquo Energy calculated assuming that mussels contain 35g carbohydrate as glycogen (existing data)4

23

Nutrient analysis of fish and fish products

Annex D Analytical methods used

Moisture A homogenised portion of the sample is mixed with sand and heated to 102degC The moisture loss is determined gravimetrically Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref BS 4401 pt31997 LOQ 01 g100g

Ash A homogenised portion of the sample is ashed in a muffle furnace at 550degC The ash is determined gravimetrically Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref BS 4401 pt111998 LOQ 01 g100g

Protein The sample is analysed using Leco instrumentation following the Dumas procedure The sample is combusted in an oxygen atmosphere the gaseous product is cleaned and nitrogen compounds converted to nitrogen which is measured by a thermal conductivity cell The crude protein is calculated by multiplying by the appropriate conversion factor Accredited to BSEN ISOIEC 170252005 UKAS 0680 LOQ 01 g100g

Fat The sample is acid hydrolysed with hydrochloric acid cooled filtered and dried The fat is extract from the residue with petroleum ether and the dried fat determined gravimetrically Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref BS 4401 pt41970 (Weibull Stoldt) LOQ 01 g100g

Fatty acids The lipid fractions of the sample are solvent extracted The isolated fat is transesterified with methanolic sodium methoxide to form fatty acid methyl esters (FAMES) The FAME profile is determined using capillary gas chromatography (GC) Quantification and identification of individual FAMEs in the test material is achieved with reference to calibration standards Accredited to BSEN ISOIEC 170252005 UKAS 0680 LOQ 001 mg100g

Sugars The sugars are extracted with water clarified and chromatographically separated on an amine column with an acetonitrilewater mobile phase The sugars are detected using an evaporative light scattering detector and quantified with reference to calibration standards Accredited to BSEN ISOIEC 170252005 UKAS 0680 LOQ 01 g100g

24

Nutrient analysis of fish and fish products

Starch The method consists of two separate determinations The sample is treated with warm diluted hydrochloric acid clarified and filtered the optical rotation of the resulting solution is determined In the second determination the sample is extracted with 40 ethanol and filtered The filtrate is acidified with hydrochloric acid clarified and filtered again the optical rotation of the resulting solution is determined at 20 plusmn2ordmC Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref The Feeding Stuffs (Sampling and Analysis) Regulations 1982 Method 30a LOQ 2 g100g

Oligosaccharides Malto-oligosaccharides (DP1-7) are determined individually by High Performance Anion Exchange Chromatography with Pulsed Amperometric Detection In-house method LOQ 01 g100g

Dietary Fibre AOAC The sample is weighed and de-fatted if necessary It is then gelatinised and treated with αshyamylase and further digested enzymatically with protease and amyloglucosidase to remove the starch and protein The dietary fibre is precipitated with IMS filtered washed dried and weighed Total dietary fibre is then determined gravimetrically and corrected for protein and ash Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref AOAC 9852945407 (2007) LOQ 05 g100g

Englyst (Non-starch polysaccharides) Englyst Fibrezym kit with colorimetric end point LOQ 02 g100g

Cholesterol Method Lipid in sample is saponified at high temperature with ethanolic KOH solution Unsaponifiable fraction containing cholesterol and other sterols is extracted with toluene Sterols are derivatized to trimethylsilyl (TMS) ethers and then quantified by GC LOQ 07 mg100 g Reproducibility 20 Reference Method ISO 6799 1992

Inorganics Sodium Potassium Calcium Magnesium Copper Iron Manganese Zinc Phosphorus Selenium Samples are digested in acid under oxidising conditions using sealed lsquobombsrsquo in automated microwave digestors to prevent losses of volatile metalsinorganics Metals (and some inorganics) are then determined by Inductively Coupled Plasma Optical Emission Spectrometry (ICP-OES) or by Inductively Coupled Plasma Mass Spectrometry (ICP-MS) These techniques allow the sensitive and accurate (true and precise) determination of metals in foods and allow matrix interferences to be overcome In house methods - UKAS accredited

25

Nutrient analysis of fish and fish products

Iodide Concentrations are determined by high resolution ICP-MS after extraction with tetra methyl ammonium hydroxide UKAS accredited

Chloride Concentrations are determined using a Corning Chloride Analyser after extraction with nitric acid In house method FFFB1-2104 - UKAS accredited

Vitamins ndash Water Soluble Thiamin Riboflavin amp Vitamin B6 Thiamin riboflavin and Vitamin B6 are determined by HPLC after appropriate and controlled acid and enzymatic hydrolysis The methods are based on published CEN Standards The selected method enables determination of total B6 as pyridoxine and is most appropriate to samples of this type where pyridoxine or its phosphate will form the major vitamin B6 component UKAS accredited

Niacin Total Folate Biotin Pantothenic acid Determined using microbiological assay (MBA) procedures with detection carried out using VitaFastreg MBA test kits UKAS accredited

Tryptophan Determined by HPLC using fluorescence detection after alkaline hydrolysis Tryptophan contributes to the available Niacin on the basis that Niacin = Tryptophan60

Vitamin B12 Vitamin B12 is extracted from food by autoclaving in acetate buffer in the presence of cyanide Vitamin B12 is determined by microbiological assay using LDelbrueckiiLactis UKAS accredited

The B-vitamin results are expressed as follows Thiamin thiamin chloride hydrochloride Riboflavin free riboflavin Niacin nicotinic acid Vitamin B6 pyridoxine hydrochloride Pantothenate pantothenic acid Biotin d-biotin B12 cyanocobalamin Total folate pteroyglutamic acid

Vitamin C Vitamin C is determined by HPLC using fluorescence detection

Oil Soluble Vitamins

26

Nutrient analysis of fish and fish products

Vitamins A D E and the carotenoids are determined using an in house procedure involving saponification of the sample solvent extraction and HPLC determination - UKAS accredited methods based on

bull Vitamin A ndash Retinol BS EN 12823-12000 Foodstuffs-Determination of Vitamin A by High Performance Liquid Chromatography-Part 1 Measurement of Retinol

bull Vitamin A ndash β-Carotene BS EN 12823-22000 Foodstuffs-Determination of Vitamin A by High Performance Liquid Chromatography-Part 2 Measurement of β-Carotene

bull Vitamin D BS EN 128212000 Foodstuffs-Determination of Vitamin D by High Performance Liquid Chromatography-Measurement of Cholecalciferol (D3) and Ergocalciferol (D2)

bull Vitamin E BS EN 128222000 Foodstuffs-Determination of Vitamin E by High Performance Liquid Chromatography-Measurement of α- β- γ- and δ-tocopherols

The total vitamin E figure takes into account the relative biological activities of the different isomers Vitamin E is given as mg100g of α - tocopherol equivalent The activities used for these calculations are as shown below

α - tocopherol 10 β - tocopherol 04 γ - tocopherol 01 δ - tocopherol 001

Total vitamin A is expressed as ug100g all-trans retinol equivalent (ATRE) and is calculated as follows

All-trans retinol + (07513-cis retinol) +( β-carotene6) +(other active carotenoids12)

UKAS accredited

Details of the quality control measures employed are given in the analytical report associated with this project available at wwwdhgovukpublications

27

Nutrient analysis of fish and fish products

References 1 Responsibility for nutrition policy in England transferred from the Food Standards Agency to the Department of Health (DH) on 1st October 2010 Management of the rolling programme of nutrient analysis has also transferred to DH2Food Standards Agency Management of the Food Standards Agency programme of nutrient analysis and associated work httpcollectionseuroparchiveorgtna20100907111047httpfoodgovuksciencedietarysurve ysanalyticalsurveysn10040 (accessed 28 December 2012) 3Food Standards Agency McCance amp Widdowsonrsquos The Composition of Foods integrated dataset httptnaeuroparchiveorg20110116113217httpwwwfoodgovuksciencedietarysurveysdi etsurveys (accessed 28 December 2012) 4 Holland B Brown J and Buss Fish and Fish products Third supplement to fifth edition of McCance and Widdowsons The Composition of Foods Royal Society of Chemistry 1993

28

Page 18: Nutrient analysis of fish and fish products- Summary report · Nutrient analysis of fish and fish products additional 6 composites (made up of between 3 and 6 sub-samples) were investigated

Nutrient analysis of fish and fish products C

ompo

site

sam

ple

num

ber

Sample description W

ater

g1

00g

Prot

ein

g10

0g

Tota

l fat

g1

00g

Ash

g1

00g

Car

bohy

drat

e g

100g

Ener

gy (k

cal)

100g

Ener

gy (k

J)1

00g

Engl

yst f

ibre

g1

00g

AO

AC

fibr

e g

100g

Star

ch g

100

g

Tota

l sug

ars

g10

0g

Glu

cose

g1

00g

Fruc

tose

g1

00g

Sucr

ose

g10

0g

Mal

tose

g1

00g

Lact

ose

g10

0g

Gal

acto

se g

100

g

Satu

rate

d fa

tty a

cids

g1

00g

Cis

-mon

ouns

atur

ated

fatty

ac

ids

g10

0g

Cis

-n3

fatty

aci

ds g

100

g

Cis

-n6

fatty

aci

ds g

100

g

Cis

-pol

yuns

atur

ated

fatty

acid

s g

100g

Tran

s fa

tty a

cids

g1

00g

Cho

lest

erol

m

illig

ram

s10

0g

52 Salmon pink canned 714 236 48 21 NA 138 579 NA NA NA NA NA NA NA NA NA NA 092 171 134 011 145 001 61

53 Mackerel canned in brine 650 192 141 14 NA 204 848 NA NA NA NA NA NA NA NA NA NA 317 481 353 033 386 001 52

54

Sardines canned in tomato sauce whole contents

673 185 108 28 09 175 729 NA NA lt05 09 03 06 lt01 lt01 lt01 lt01 289 270 298 051 349 001 71

55 Sardines canned in brine 661 221 91 31 NA 170 712 NA NA NA NA NA NA NA NA NA NA 261 229 250 023 273 001 66

56 Langoustine boiled 807 197 08 15 NA 86 369 NA NA NA NA NA NA NA NA NA NA 015 015 017 004 021 lt001 133

18

Nutrient analysis of fish and fish products

Micronutrients

Com

posi

te s

ampl

e nu

mbe

r

Sample description Vi

tam

in A

mic

rogr

ams

100g

Vita

min

D m

icro

gram

s10

0g

Thia

min

mill

igra

ms

100g

Rib

ofla

vin

mill

igra

ms

100g

Nia

cin

mill

igra

ms

100g

Tryp

toph

an6

0m

illig

ram

s10

0g

Vita

min

C m

illig

ram

s10

0g

Vita

min

E m

illig

ram

s10

0g

Vita

min

B6

mill

igra

ms

100g

Vita

min

B12

mic

rogr

ams

100g

Fola

te m

icro

gram

s10

0g

Pant

othe

nic

acid

m

illig

ram

s10

0g

Bio

tin m

icro

gram

s10

0g

Sodi

um m

illig

ram

s10

0g

Pota

ssiu

m m

illig

ram

s10

0g

Cal

cium

mill

igra

ms

100g

Mag

nesi

umm

illig

ram

s10

0g

Phos

phor

usm

illig

ram

s10

0g

Iron

mill

igra

ms

100g

Cop

per m

illig

ram

s10

0g

Zinc

mill

igra

ms

100g

Chl

orid

e m

illig

ram

s10

0g

Iodi

ne m

icro

gram

s10

0g

Man

gane

se m

illig

ram

s10

0g

Sele

nium

mic

rogr

ams

100g

1 Cod raw flesh only 2 lt01 006 008 23 26 NA 066 014 145 7 025 13 91 322 12 25 169 010 002 034 165 196 001 23

2 Cod baked flesh only 2 lt01 010 009 20 40 NA 095 012 191 8 030 09 91 367 18 30 189 015 002 057 130 161 001 44

3 Cod microwaved flesh only

NA NA 008 010 18 37 NA 086 013 219 8 028 07 108 427 16 32 216 016 002 053 168 NA 001 44

4 Haddock raw flesh only 1 NA 013 015 49 31 NA 049 029 190 10 027 20 68 315 11 25 163 012 002 031 110 320 001 34

5 Haddock grilled flesh only

NA NA 009 014 40 43 NA 052 029 237 6 028 17 92 433 20 33 232 017 002 050 130 NA 001 48

6 Haddock steamed flesh only

NA NA 007 011 39 41 NA 057 024 214 9 029 16 84 376 14 28 199 016 003 042 120 NA 001 51

7 Alaskan pollock raw flesh only

NA NA 003 009 26 26 NA 060 004 232 5 022 13 68 216 12 30 120 018 003 039 100 56 001 27

8 Sole raw flesh only NA NA 015 008 43 25 NA 073 015 101 13 030 43 115 177 17 26 124 012 lt001 031 178 23 001 50

9 Sole grilled flesh only NA NA 012 010 37 39 NA 085 013 114 10 029 45 151 260 28 26 163 050 001 045 160 NA 001 83

10 Plaice raw flesh only NA NA 033 014 25 30 NA 057 023 130 12 077 355 147 226 17 21 157 010 001 045 180 31 lt001 35

11 Pangasius raw flesh only lt01 135 002 006 63 35 NA 023 012 105 10 066 379 204 293 10 29 166 009 002 032 190 3 001 18

12 Coley raw flesh only NA NA 023 017 26 37 NA 057 027 348 5 033 37 68 303 7 32 171 027 004 043 130 111 001 33

13 Sea bass raw flesh only 34 lt01 039 020 30 44 NA 048 037 301 5 073 25 72 370 14 30 202 027 004 062 90 8 002 29

19

Nutrient analysis of fish and fish products C

ompo

site

sam

ple

num

ber

Sample description Vi

tam

in A

mic

rogr

ams

100g

Vita

min

D m

icro

gram

s10

0g

Thia

min

mill

igra

ms

100g

Rib

ofla

vin

mill

igra

ms

100g

Nia

cin

mill

igra

ms

100g

Tryp

toph

an6

0m

illig

ram

s10

0g

Vita

min

C m

illig

ram

s10

0g

Vita

min

E m

illig

ram

s10

0g

Vita

min

B6

mill

igra

ms

100g

Vita

min

B12

mic

rogr

ams

100g

Fola

te m

icro

gram

s10

0g

Pant

othe

nic

acid

m

illig

ram

s10

0g

Bio

tin m

icro

gram

s10

0g

Sodi

um m

illig

ram

s10

0g

Pota

ssiu

m m

illig

ram

s10

0g

Cal

cium

mill

igra

ms

100g

Mag

nesi

um

mill

igra

ms

100g

Phos

phor

usm

illig

ram

s10

0g

Iron

mill

igra

ms

100g

Cop

per m

illig

ram

s10

0g

Zinc

mill

igra

ms

100g

Chl

orid

e m

illig

ram

s10

0g

Iodi

ne m

icro

gram

s10

0g

Man

gane

se m

illig

ram

s10

0g

Sele

nium

mic

rogr

ams

100g

14 Sea bass baked flesh only

NA NA 019 018 26 49 NA NA 014 291 4 063 25 80 390 31 35 231 027 004 075 100 NA 003 24

15

Prawns cold-water (Pandalus borealis) purchased cooked

lt01 lt01 lt001 005 lt01 36 NA 363 003 235 10 014 40 588 74 65 36 127 100 028 102 770 13 002 30

16

Prawns king warm-water (Penaeus vannamei) raw

lt01 lt01 lt001 005 01 36 NA 180 011 126 11 016 39 215 126 44 28 155 070 021 116 260 5 004 34

17

Prawns king warm-water (Penaeus vannamei) grilled from raw

NA NA NA NA NA NA NA NA NA NA NA NA NA 305 181 59 37 209 043 035 158 310 NA 005 41

18

Prawns king warm-water (Penaeus vannamei) purchased cooked

lt01 lt01 lt001 005 01 34 NA 164 005 140 10 020 43 643 65 49 21 125 027 023 104 740 12 003 30

19 Mussels purchased cooked

117 NA 002 026 10 46 NA 172 003 1056 25 032 110 401 116 40 50 258 325 017 339 700 247 018 66

20

Crab brown meat purchased cooked

6 lt01 006 150 10 64 lt01 733 022 2240 19 122 60 351 167 366 49 488 246 249 590 550 333 033 225

21

Crab white meat purchased cooked

lt01 lt01 003 025 05 45 lt01 212 010 340 6 199 114 322 240 86 34 147 053 095 723 480 103 004 87

22 Mackerel raw flesh only 54 800 017 030 113 44 NA 043 040 881 1 063 58 153 335 20 37 220 098 008 051 250 29 001 42

20

Nutrient analysis of fish and fish products C

ompo

site

sam

ple

num

ber

Sample description Vi

tam

in A

mic

rogr

ams

100g

Vita

min

D m

icro

gram

s10

0g

Thia

min

mill

igra

ms

100g

Rib

ofla

vin

mill

igra

ms

100g

Nia

cin

mill

igra

ms

100g

Tryp

toph

an6

0m

illig

ram

s10

0g

Vita

min

C m

illig

ram

s10

0g

Vita

min

E m

illig

ram

s10

0g

Vita

min

B6

mill

igra

ms

100g

Vita

min

B12

mic

rogr

ams

100g

Fola

te m

icro

gram

s10

0g

Pant

othe

nic

acid

m

illig

ram

s10

0g

Bio

tin m

icro

gram

s10

0g

Sodi

um m

illig

ram

s10

0g

Pota

ssiu

m m

illig

ram

s10

0g

Cal

cium

mill

igra

ms

100g

Mag

nesi

um

mill

igra

ms

100g

Phos

phor

usm

illig

ram

s10

0g

Iron

mill

igra

ms

100g

Cop

per m

illig

ram

s10

0g

Zinc

mill

igra

ms

100g

Chl

orid

e m

illig

ram

s10

0g

Iodi

ne m

icro

gram

s10

0g

Man

gane

se m

illig

ram

s10

0g

Sele

nium

mic

rogr

ams

100g

23 Mackerel grilled flesh only

61 850 014 037 111 44 NA 046 027 908 1 057 52 163 349 17 38 236 128 010 079 290 NA 001 60

24 Trout rainbow raw flesh only 25 789 016 012 73 42 NA 044 031 284 9 123 32 110 383 21 26 228 028 004 047 150 5 001 19

25 Trout rainbow baked flesh only

44 819 013 013 64 53 NA 089 019 311 11 111 38 93 434 19 29 254 040 005 056 160 NA 001 23

26

Kippers (analysed without butter) grilled flesh only

26 1009 lt001 027 51 45 NA 047 029 1112 3 081 61 947 384 39 47 270 151 011 107 1360 24 002 57

27 Kippers boil in the bag with butter cooked

30 1115 001 024 42 43 NA 023 022 948 3 057 55 860 254 47 38 208 111 012 147 1220 13 003 40

28 Tuna raw flesh only 76 320 013 007 219 61 NA 004 043 221 4 023 28 66 444 4 39 266 072 003 039 120 18 001 93

29 Tuna baked flesh only 78 310 012 007 174 75 NA 013 023 215 5 021 29 63 450 11 41 290 093 003 052 130 NA 001 92

30 Sardines raw flesh only 10 395 lt001 034 101 53 NA 031 031 831 7 069 97 136 387 50 32 257 155 013 071 200 79 003 51

31 Haddock smoked poached

2 200 011 014 63 51 NA 077 022 237 8 028 15 464 265 24 25 164 017 002 045 640 217 001 42

32

Plaice coated in breadcrumbs baked

NA NA 032 014 23 27 NA 332 009 164 9 043 350 275 178 61 22 126 077 005 063 390 16 019 30

33 Calamari coated in batter baked

64 NA 005 040 12 22 NA 075 003 172 3 068 25 1182 88 41 33 259 052 012 081 1280 3 019 17

34 Fish fingers cod grilledbaked

NA NA 017 008 12 34 NA 275 009 150 9 024 12 317 254 32 25 142 057 005 050 460 117 020 18

21

Nutrient analysis of fish and fish products C

ompo

site

sam

ple

num

ber

Sample description Vi

tam

in A

mic

rogr

ams

100g

Vita

min

D m

icro

gram

s10

0g

Thia

min

mill

igra

ms

100g

Rib

ofla

vin

mill

igra

ms

100g

Nia

cin

mill

igra

ms

100g

Tryp

toph

an6

0m

illig

ram

s10

0g

Vita

min

C m

illig

ram

s10

0g

Vita

min

E m

illig

ram

s10

0g

Vita

min

B6

mill

igra

ms

100g

Vita

min

B12

mic

rogr

ams

100g

Fola

te m

icro

gram

s10

0g

Pant

othe

nic

acid

m

illig

ram

s10

0g

Bio

tin m

icro

gram

s10

0g

Sodi

um m

illig

ram

s10

0g

Pota

ssiu

m m

illig

ram

s10

0g

Cal

cium

mill

igra

ms

100g

Mag

nesi

um

mill

igra

ms

100g

Phos

phor

usm

illig

ram

s10

0g

Iron

mill

igra

ms

100g

Cop

per m

illig

ram

s10

0g

Zinc

mill

igra

ms

100g

Chl

orid

e m

illig

ram

s10

0g

Iodi

ne m

icro

gram

s10

0g

Man

gane

se m

illig

ram

s10

0g

Sele

nium

mic

rogr

ams

100g

35 Fish fingers cod fried NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA

36 Fish fingers salmon grilledbaked

7 450 041 011 53 41 NA 282 022 227 15 058 25 288 300 14 30 194 075 007 058 420 7 032 24

37 Cod coated in batter fried NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA

38

Fishcakes white fish coated in breadcrumbs baked

NA NA 025 007 17 19 NA 198 009 144 6 031 22 356 233 51 19 102 076 006 042 520 58 017 13

39

Fishcakes salmon coated in breadcrumbs baked

2 571 038 010 47 28 NA 279 022 157 14 074 23 322 269 42 21 150 077 005 040 470 6 015 13

40

Scampi coated in breadcrumbs baked

NA NA 016 006 21 24 NA 318 006 152 14 029 21 561 234 105 34 260 191 018 081 620 101 027 26

41

Scampi coated in breadcrumbs fried

NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA

42 Fish pie white fish retail baked

84 282 011 013 08 16 NA 051 002 129 9 040 31 254 300 86 21 119 035 004 054 380 33 008 7

43 Mussels in white wine sauce cooked

11 lt01 005 018 08 18 NA 084 003 944 26 039 48 608 173 68 76 122 146 008 154 970 282 007 32

44 Salmon smoked (cold-smoked)

28 890 043 012 83 54 NA 203 073 315 15 122 52 1184 442 8 31 266 023 002 036 1480 9 001 19

45 Salmon smoked (hot-smoked)

NA 1100 041 016 95 65 NA 229 051 419 14 135 40 848 460 8 32 293 034 005 049 1200 NA 001 24

22

Nutrient analysis of fish and fish products C

ompo

site

sam

ple

num

ber

Sample description Vi

tam

in A

mic

rogr

ams

100g

Vita

min

D m

icro

gram

s10

0g

Thia

min

mill

igra

ms

100g

Rib

ofla

vin

mill

igra

ms

100g

Nia

cin

mill

igra

ms

100g

Tryp

toph

an6

0m

illig

ram

s10

0g

Vita

min

C m

illig

ram

s10

0g

Vita

min

E m

illig

ram

s10

0g

Vita

min

B6

mill

igra

ms

100g

Vita

min

B12

mic

rogr

ams

100g

Fola

te m

icro

gram

s10

0g

Pant

othe

nic

acid

m

illig

ram

s10

0g

Bio

tin m

icro

gram

s10

0g

Sodi

um m

illig

ram

s10

0g

Pota

ssiu

m m

illig

ram

s10

0g

Cal

cium

mill

igra

ms

100g

Mag

nesi

um

mill

igra

ms

100g

Phos

phor

usm

illig

ram

s10

0g

Iron

mill

igra

ms

100g

Cop

per m

illig

ram

s10

0g

Zinc

mill

igra

ms

100g

Chl

orid

e m

illig

ram

s10

0g

Iodi

ne m

icro

gram

s10

0g

Man

gane

se m

illig

ram

s10

0g

Sele

nium

mic

rogr

ams

100g

46 Mackerel smoked 36 820 015 037 69 46 NA 046 028 1018 4 061 40 746 319 33 38 237 113 007 092 1010 28 002 59

47 Seafood sticks NA NA 001 006 12 20 NA 047 003 094 12 030 33 714 21 50 8 61 019 001 028 940 21 002 19

48 Tuna canned in brine 26 110 lt001 011 103 62 NA 042 031 342 3 019 27 293 230 10 27 171 151 007 089 490 12 001 69

49 Tuna canned in sunflower oil NA NA NA NA NA NA NA 284 NA NA NA NA NA 368 267 11 35 204 119 005 080 610 NA 001 87

50 Salmon red canned 7 1090 003 021 76 61 NA 165 020 488 14 088 41 430 305 164 29 291 068 006 082 670 22 002 37

51

Salmon red canned skinless and boneless

10 1182 004 022 69 61 NA 147 023 450 12 082 49 379 304 6 27 214 060 007 052 580 24 001 38

52 Salmon pink canned 12 1359 002 021 74 60 NA 076 019 468 19 068 49 352 326 109 25 234 083 007 065 500 18 001 34

53 Mackerel canned in brine 11 740 004 022 55 59 NA 030 015 698 4 035 36 276 227 14 22 162 089 007 061 410 17 001 41

54

Sardines canned in tomato sauce whole contents

NA NA 003 022 55 52 NA 184 025 885 4 063 59 315 371 455 38 417 269 012 198 480 NA 018 39

55 Sardines canned in brine 10 327 001 022 55 42 NA 024 007 1081 4 064 47 368 287 679 42 545 273 013 223 560 26 018 41

56 Langoustine boiled NA NA 008 006 27 37 NA 355 010 245 5 024 34 216 214 125 53 197 168 032 137 280 139 012 49

Total vitamin A is calculated as retinol equivalents and is equal to retinol + (beta-carotene equivalents6) NA = Not Analysed

lt = Result was below the analytical limit of quantification (LOQ) or limit of detection (LOD) There is no distinction between lsquoltrsquo and lsquonot detectedrsquo Energy calculated assuming that mussels contain 35g carbohydrate as glycogen (existing data)4

23

Nutrient analysis of fish and fish products

Annex D Analytical methods used

Moisture A homogenised portion of the sample is mixed with sand and heated to 102degC The moisture loss is determined gravimetrically Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref BS 4401 pt31997 LOQ 01 g100g

Ash A homogenised portion of the sample is ashed in a muffle furnace at 550degC The ash is determined gravimetrically Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref BS 4401 pt111998 LOQ 01 g100g

Protein The sample is analysed using Leco instrumentation following the Dumas procedure The sample is combusted in an oxygen atmosphere the gaseous product is cleaned and nitrogen compounds converted to nitrogen which is measured by a thermal conductivity cell The crude protein is calculated by multiplying by the appropriate conversion factor Accredited to BSEN ISOIEC 170252005 UKAS 0680 LOQ 01 g100g

Fat The sample is acid hydrolysed with hydrochloric acid cooled filtered and dried The fat is extract from the residue with petroleum ether and the dried fat determined gravimetrically Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref BS 4401 pt41970 (Weibull Stoldt) LOQ 01 g100g

Fatty acids The lipid fractions of the sample are solvent extracted The isolated fat is transesterified with methanolic sodium methoxide to form fatty acid methyl esters (FAMES) The FAME profile is determined using capillary gas chromatography (GC) Quantification and identification of individual FAMEs in the test material is achieved with reference to calibration standards Accredited to BSEN ISOIEC 170252005 UKAS 0680 LOQ 001 mg100g

Sugars The sugars are extracted with water clarified and chromatographically separated on an amine column with an acetonitrilewater mobile phase The sugars are detected using an evaporative light scattering detector and quantified with reference to calibration standards Accredited to BSEN ISOIEC 170252005 UKAS 0680 LOQ 01 g100g

24

Nutrient analysis of fish and fish products

Starch The method consists of two separate determinations The sample is treated with warm diluted hydrochloric acid clarified and filtered the optical rotation of the resulting solution is determined In the second determination the sample is extracted with 40 ethanol and filtered The filtrate is acidified with hydrochloric acid clarified and filtered again the optical rotation of the resulting solution is determined at 20 plusmn2ordmC Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref The Feeding Stuffs (Sampling and Analysis) Regulations 1982 Method 30a LOQ 2 g100g

Oligosaccharides Malto-oligosaccharides (DP1-7) are determined individually by High Performance Anion Exchange Chromatography with Pulsed Amperometric Detection In-house method LOQ 01 g100g

Dietary Fibre AOAC The sample is weighed and de-fatted if necessary It is then gelatinised and treated with αshyamylase and further digested enzymatically with protease and amyloglucosidase to remove the starch and protein The dietary fibre is precipitated with IMS filtered washed dried and weighed Total dietary fibre is then determined gravimetrically and corrected for protein and ash Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref AOAC 9852945407 (2007) LOQ 05 g100g

Englyst (Non-starch polysaccharides) Englyst Fibrezym kit with colorimetric end point LOQ 02 g100g

Cholesterol Method Lipid in sample is saponified at high temperature with ethanolic KOH solution Unsaponifiable fraction containing cholesterol and other sterols is extracted with toluene Sterols are derivatized to trimethylsilyl (TMS) ethers and then quantified by GC LOQ 07 mg100 g Reproducibility 20 Reference Method ISO 6799 1992

Inorganics Sodium Potassium Calcium Magnesium Copper Iron Manganese Zinc Phosphorus Selenium Samples are digested in acid under oxidising conditions using sealed lsquobombsrsquo in automated microwave digestors to prevent losses of volatile metalsinorganics Metals (and some inorganics) are then determined by Inductively Coupled Plasma Optical Emission Spectrometry (ICP-OES) or by Inductively Coupled Plasma Mass Spectrometry (ICP-MS) These techniques allow the sensitive and accurate (true and precise) determination of metals in foods and allow matrix interferences to be overcome In house methods - UKAS accredited

25

Nutrient analysis of fish and fish products

Iodide Concentrations are determined by high resolution ICP-MS after extraction with tetra methyl ammonium hydroxide UKAS accredited

Chloride Concentrations are determined using a Corning Chloride Analyser after extraction with nitric acid In house method FFFB1-2104 - UKAS accredited

Vitamins ndash Water Soluble Thiamin Riboflavin amp Vitamin B6 Thiamin riboflavin and Vitamin B6 are determined by HPLC after appropriate and controlled acid and enzymatic hydrolysis The methods are based on published CEN Standards The selected method enables determination of total B6 as pyridoxine and is most appropriate to samples of this type where pyridoxine or its phosphate will form the major vitamin B6 component UKAS accredited

Niacin Total Folate Biotin Pantothenic acid Determined using microbiological assay (MBA) procedures with detection carried out using VitaFastreg MBA test kits UKAS accredited

Tryptophan Determined by HPLC using fluorescence detection after alkaline hydrolysis Tryptophan contributes to the available Niacin on the basis that Niacin = Tryptophan60

Vitamin B12 Vitamin B12 is extracted from food by autoclaving in acetate buffer in the presence of cyanide Vitamin B12 is determined by microbiological assay using LDelbrueckiiLactis UKAS accredited

The B-vitamin results are expressed as follows Thiamin thiamin chloride hydrochloride Riboflavin free riboflavin Niacin nicotinic acid Vitamin B6 pyridoxine hydrochloride Pantothenate pantothenic acid Biotin d-biotin B12 cyanocobalamin Total folate pteroyglutamic acid

Vitamin C Vitamin C is determined by HPLC using fluorescence detection

Oil Soluble Vitamins

26

Nutrient analysis of fish and fish products

Vitamins A D E and the carotenoids are determined using an in house procedure involving saponification of the sample solvent extraction and HPLC determination - UKAS accredited methods based on

bull Vitamin A ndash Retinol BS EN 12823-12000 Foodstuffs-Determination of Vitamin A by High Performance Liquid Chromatography-Part 1 Measurement of Retinol

bull Vitamin A ndash β-Carotene BS EN 12823-22000 Foodstuffs-Determination of Vitamin A by High Performance Liquid Chromatography-Part 2 Measurement of β-Carotene

bull Vitamin D BS EN 128212000 Foodstuffs-Determination of Vitamin D by High Performance Liquid Chromatography-Measurement of Cholecalciferol (D3) and Ergocalciferol (D2)

bull Vitamin E BS EN 128222000 Foodstuffs-Determination of Vitamin E by High Performance Liquid Chromatography-Measurement of α- β- γ- and δ-tocopherols

The total vitamin E figure takes into account the relative biological activities of the different isomers Vitamin E is given as mg100g of α - tocopherol equivalent The activities used for these calculations are as shown below

α - tocopherol 10 β - tocopherol 04 γ - tocopherol 01 δ - tocopherol 001

Total vitamin A is expressed as ug100g all-trans retinol equivalent (ATRE) and is calculated as follows

All-trans retinol + (07513-cis retinol) +( β-carotene6) +(other active carotenoids12)

UKAS accredited

Details of the quality control measures employed are given in the analytical report associated with this project available at wwwdhgovukpublications

27

Nutrient analysis of fish and fish products

References 1 Responsibility for nutrition policy in England transferred from the Food Standards Agency to the Department of Health (DH) on 1st October 2010 Management of the rolling programme of nutrient analysis has also transferred to DH2Food Standards Agency Management of the Food Standards Agency programme of nutrient analysis and associated work httpcollectionseuroparchiveorgtna20100907111047httpfoodgovuksciencedietarysurve ysanalyticalsurveysn10040 (accessed 28 December 2012) 3Food Standards Agency McCance amp Widdowsonrsquos The Composition of Foods integrated dataset httptnaeuroparchiveorg20110116113217httpwwwfoodgovuksciencedietarysurveysdi etsurveys (accessed 28 December 2012) 4 Holland B Brown J and Buss Fish and Fish products Third supplement to fifth edition of McCance and Widdowsons The Composition of Foods Royal Society of Chemistry 1993

28

Page 19: Nutrient analysis of fish and fish products- Summary report · Nutrient analysis of fish and fish products additional 6 composites (made up of between 3 and 6 sub-samples) were investigated

Nutrient analysis of fish and fish products

Micronutrients

Com

posi

te s

ampl

e nu

mbe

r

Sample description Vi

tam

in A

mic

rogr

ams

100g

Vita

min

D m

icro

gram

s10

0g

Thia

min

mill

igra

ms

100g

Rib

ofla

vin

mill

igra

ms

100g

Nia

cin

mill

igra

ms

100g

Tryp

toph

an6

0m

illig

ram

s10

0g

Vita

min

C m

illig

ram

s10

0g

Vita

min

E m

illig

ram

s10

0g

Vita

min

B6

mill

igra

ms

100g

Vita

min

B12

mic

rogr

ams

100g

Fola

te m

icro

gram

s10

0g

Pant

othe

nic

acid

m

illig

ram

s10

0g

Bio

tin m

icro

gram

s10

0g

Sodi

um m

illig

ram

s10

0g

Pota

ssiu

m m

illig

ram

s10

0g

Cal

cium

mill

igra

ms

100g

Mag

nesi

umm

illig

ram

s10

0g

Phos

phor

usm

illig

ram

s10

0g

Iron

mill

igra

ms

100g

Cop

per m

illig

ram

s10

0g

Zinc

mill

igra

ms

100g

Chl

orid

e m

illig

ram

s10

0g

Iodi

ne m

icro

gram

s10

0g

Man

gane

se m

illig

ram

s10

0g

Sele

nium

mic

rogr

ams

100g

1 Cod raw flesh only 2 lt01 006 008 23 26 NA 066 014 145 7 025 13 91 322 12 25 169 010 002 034 165 196 001 23

2 Cod baked flesh only 2 lt01 010 009 20 40 NA 095 012 191 8 030 09 91 367 18 30 189 015 002 057 130 161 001 44

3 Cod microwaved flesh only

NA NA 008 010 18 37 NA 086 013 219 8 028 07 108 427 16 32 216 016 002 053 168 NA 001 44

4 Haddock raw flesh only 1 NA 013 015 49 31 NA 049 029 190 10 027 20 68 315 11 25 163 012 002 031 110 320 001 34

5 Haddock grilled flesh only

NA NA 009 014 40 43 NA 052 029 237 6 028 17 92 433 20 33 232 017 002 050 130 NA 001 48

6 Haddock steamed flesh only

NA NA 007 011 39 41 NA 057 024 214 9 029 16 84 376 14 28 199 016 003 042 120 NA 001 51

7 Alaskan pollock raw flesh only

NA NA 003 009 26 26 NA 060 004 232 5 022 13 68 216 12 30 120 018 003 039 100 56 001 27

8 Sole raw flesh only NA NA 015 008 43 25 NA 073 015 101 13 030 43 115 177 17 26 124 012 lt001 031 178 23 001 50

9 Sole grilled flesh only NA NA 012 010 37 39 NA 085 013 114 10 029 45 151 260 28 26 163 050 001 045 160 NA 001 83

10 Plaice raw flesh only NA NA 033 014 25 30 NA 057 023 130 12 077 355 147 226 17 21 157 010 001 045 180 31 lt001 35

11 Pangasius raw flesh only lt01 135 002 006 63 35 NA 023 012 105 10 066 379 204 293 10 29 166 009 002 032 190 3 001 18

12 Coley raw flesh only NA NA 023 017 26 37 NA 057 027 348 5 033 37 68 303 7 32 171 027 004 043 130 111 001 33

13 Sea bass raw flesh only 34 lt01 039 020 30 44 NA 048 037 301 5 073 25 72 370 14 30 202 027 004 062 90 8 002 29

19

Nutrient analysis of fish and fish products C

ompo

site

sam

ple

num

ber

Sample description Vi

tam

in A

mic

rogr

ams

100g

Vita

min

D m

icro

gram

s10

0g

Thia

min

mill

igra

ms

100g

Rib

ofla

vin

mill

igra

ms

100g

Nia

cin

mill

igra

ms

100g

Tryp

toph

an6

0m

illig

ram

s10

0g

Vita

min

C m

illig

ram

s10

0g

Vita

min

E m

illig

ram

s10

0g

Vita

min

B6

mill

igra

ms

100g

Vita

min

B12

mic

rogr

ams

100g

Fola

te m

icro

gram

s10

0g

Pant

othe

nic

acid

m

illig

ram

s10

0g

Bio

tin m

icro

gram

s10

0g

Sodi

um m

illig

ram

s10

0g

Pota

ssiu

m m

illig

ram

s10

0g

Cal

cium

mill

igra

ms

100g

Mag

nesi

um

mill

igra

ms

100g

Phos

phor

usm

illig

ram

s10

0g

Iron

mill

igra

ms

100g

Cop

per m

illig

ram

s10

0g

Zinc

mill

igra

ms

100g

Chl

orid

e m

illig

ram

s10

0g

Iodi

ne m

icro

gram

s10

0g

Man

gane

se m

illig

ram

s10

0g

Sele

nium

mic

rogr

ams

100g

14 Sea bass baked flesh only

NA NA 019 018 26 49 NA NA 014 291 4 063 25 80 390 31 35 231 027 004 075 100 NA 003 24

15

Prawns cold-water (Pandalus borealis) purchased cooked

lt01 lt01 lt001 005 lt01 36 NA 363 003 235 10 014 40 588 74 65 36 127 100 028 102 770 13 002 30

16

Prawns king warm-water (Penaeus vannamei) raw

lt01 lt01 lt001 005 01 36 NA 180 011 126 11 016 39 215 126 44 28 155 070 021 116 260 5 004 34

17

Prawns king warm-water (Penaeus vannamei) grilled from raw

NA NA NA NA NA NA NA NA NA NA NA NA NA 305 181 59 37 209 043 035 158 310 NA 005 41

18

Prawns king warm-water (Penaeus vannamei) purchased cooked

lt01 lt01 lt001 005 01 34 NA 164 005 140 10 020 43 643 65 49 21 125 027 023 104 740 12 003 30

19 Mussels purchased cooked

117 NA 002 026 10 46 NA 172 003 1056 25 032 110 401 116 40 50 258 325 017 339 700 247 018 66

20

Crab brown meat purchased cooked

6 lt01 006 150 10 64 lt01 733 022 2240 19 122 60 351 167 366 49 488 246 249 590 550 333 033 225

21

Crab white meat purchased cooked

lt01 lt01 003 025 05 45 lt01 212 010 340 6 199 114 322 240 86 34 147 053 095 723 480 103 004 87

22 Mackerel raw flesh only 54 800 017 030 113 44 NA 043 040 881 1 063 58 153 335 20 37 220 098 008 051 250 29 001 42

20

Nutrient analysis of fish and fish products C

ompo

site

sam

ple

num

ber

Sample description Vi

tam

in A

mic

rogr

ams

100g

Vita

min

D m

icro

gram

s10

0g

Thia

min

mill

igra

ms

100g

Rib

ofla

vin

mill

igra

ms

100g

Nia

cin

mill

igra

ms

100g

Tryp

toph

an6

0m

illig

ram

s10

0g

Vita

min

C m

illig

ram

s10

0g

Vita

min

E m

illig

ram

s10

0g

Vita

min

B6

mill

igra

ms

100g

Vita

min

B12

mic

rogr

ams

100g

Fola

te m

icro

gram

s10

0g

Pant

othe

nic

acid

m

illig

ram

s10

0g

Bio

tin m

icro

gram

s10

0g

Sodi

um m

illig

ram

s10

0g

Pota

ssiu

m m

illig

ram

s10

0g

Cal

cium

mill

igra

ms

100g

Mag

nesi

um

mill

igra

ms

100g

Phos

phor

usm

illig

ram

s10

0g

Iron

mill

igra

ms

100g

Cop

per m

illig

ram

s10

0g

Zinc

mill

igra

ms

100g

Chl

orid

e m

illig

ram

s10

0g

Iodi

ne m

icro

gram

s10

0g

Man

gane

se m

illig

ram

s10

0g

Sele

nium

mic

rogr

ams

100g

23 Mackerel grilled flesh only

61 850 014 037 111 44 NA 046 027 908 1 057 52 163 349 17 38 236 128 010 079 290 NA 001 60

24 Trout rainbow raw flesh only 25 789 016 012 73 42 NA 044 031 284 9 123 32 110 383 21 26 228 028 004 047 150 5 001 19

25 Trout rainbow baked flesh only

44 819 013 013 64 53 NA 089 019 311 11 111 38 93 434 19 29 254 040 005 056 160 NA 001 23

26

Kippers (analysed without butter) grilled flesh only

26 1009 lt001 027 51 45 NA 047 029 1112 3 081 61 947 384 39 47 270 151 011 107 1360 24 002 57

27 Kippers boil in the bag with butter cooked

30 1115 001 024 42 43 NA 023 022 948 3 057 55 860 254 47 38 208 111 012 147 1220 13 003 40

28 Tuna raw flesh only 76 320 013 007 219 61 NA 004 043 221 4 023 28 66 444 4 39 266 072 003 039 120 18 001 93

29 Tuna baked flesh only 78 310 012 007 174 75 NA 013 023 215 5 021 29 63 450 11 41 290 093 003 052 130 NA 001 92

30 Sardines raw flesh only 10 395 lt001 034 101 53 NA 031 031 831 7 069 97 136 387 50 32 257 155 013 071 200 79 003 51

31 Haddock smoked poached

2 200 011 014 63 51 NA 077 022 237 8 028 15 464 265 24 25 164 017 002 045 640 217 001 42

32

Plaice coated in breadcrumbs baked

NA NA 032 014 23 27 NA 332 009 164 9 043 350 275 178 61 22 126 077 005 063 390 16 019 30

33 Calamari coated in batter baked

64 NA 005 040 12 22 NA 075 003 172 3 068 25 1182 88 41 33 259 052 012 081 1280 3 019 17

34 Fish fingers cod grilledbaked

NA NA 017 008 12 34 NA 275 009 150 9 024 12 317 254 32 25 142 057 005 050 460 117 020 18

21

Nutrient analysis of fish and fish products C

ompo

site

sam

ple

num

ber

Sample description Vi

tam

in A

mic

rogr

ams

100g

Vita

min

D m

icro

gram

s10

0g

Thia

min

mill

igra

ms

100g

Rib

ofla

vin

mill

igra

ms

100g

Nia

cin

mill

igra

ms

100g

Tryp

toph

an6

0m

illig

ram

s10

0g

Vita

min

C m

illig

ram

s10

0g

Vita

min

E m

illig

ram

s10

0g

Vita

min

B6

mill

igra

ms

100g

Vita

min

B12

mic

rogr

ams

100g

Fola

te m

icro

gram

s10

0g

Pant

othe

nic

acid

m

illig

ram

s10

0g

Bio

tin m

icro

gram

s10

0g

Sodi

um m

illig

ram

s10

0g

Pota

ssiu

m m

illig

ram

s10

0g

Cal

cium

mill

igra

ms

100g

Mag

nesi

um

mill

igra

ms

100g

Phos

phor

usm

illig

ram

s10

0g

Iron

mill

igra

ms

100g

Cop

per m

illig

ram

s10

0g

Zinc

mill

igra

ms

100g

Chl

orid

e m

illig

ram

s10

0g

Iodi

ne m

icro

gram

s10

0g

Man

gane

se m

illig

ram

s10

0g

Sele

nium

mic

rogr

ams

100g

35 Fish fingers cod fried NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA

36 Fish fingers salmon grilledbaked

7 450 041 011 53 41 NA 282 022 227 15 058 25 288 300 14 30 194 075 007 058 420 7 032 24

37 Cod coated in batter fried NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA

38

Fishcakes white fish coated in breadcrumbs baked

NA NA 025 007 17 19 NA 198 009 144 6 031 22 356 233 51 19 102 076 006 042 520 58 017 13

39

Fishcakes salmon coated in breadcrumbs baked

2 571 038 010 47 28 NA 279 022 157 14 074 23 322 269 42 21 150 077 005 040 470 6 015 13

40

Scampi coated in breadcrumbs baked

NA NA 016 006 21 24 NA 318 006 152 14 029 21 561 234 105 34 260 191 018 081 620 101 027 26

41

Scampi coated in breadcrumbs fried

NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA

42 Fish pie white fish retail baked

84 282 011 013 08 16 NA 051 002 129 9 040 31 254 300 86 21 119 035 004 054 380 33 008 7

43 Mussels in white wine sauce cooked

11 lt01 005 018 08 18 NA 084 003 944 26 039 48 608 173 68 76 122 146 008 154 970 282 007 32

44 Salmon smoked (cold-smoked)

28 890 043 012 83 54 NA 203 073 315 15 122 52 1184 442 8 31 266 023 002 036 1480 9 001 19

45 Salmon smoked (hot-smoked)

NA 1100 041 016 95 65 NA 229 051 419 14 135 40 848 460 8 32 293 034 005 049 1200 NA 001 24

22

Nutrient analysis of fish and fish products C

ompo

site

sam

ple

num

ber

Sample description Vi

tam

in A

mic

rogr

ams

100g

Vita

min

D m

icro

gram

s10

0g

Thia

min

mill

igra

ms

100g

Rib

ofla

vin

mill

igra

ms

100g

Nia

cin

mill

igra

ms

100g

Tryp

toph

an6

0m

illig

ram

s10

0g

Vita

min

C m

illig

ram

s10

0g

Vita

min

E m

illig

ram

s10

0g

Vita

min

B6

mill

igra

ms

100g

Vita

min

B12

mic

rogr

ams

100g

Fola

te m

icro

gram

s10

0g

Pant

othe

nic

acid

m

illig

ram

s10

0g

Bio

tin m

icro

gram

s10

0g

Sodi

um m

illig

ram

s10

0g

Pota

ssiu

m m

illig

ram

s10

0g

Cal

cium

mill

igra

ms

100g

Mag

nesi

um

mill

igra

ms

100g

Phos

phor

usm

illig

ram

s10

0g

Iron

mill

igra

ms

100g

Cop

per m

illig

ram

s10

0g

Zinc

mill

igra

ms

100g

Chl

orid

e m

illig

ram

s10

0g

Iodi

ne m

icro

gram

s10

0g

Man

gane

se m

illig

ram

s10

0g

Sele

nium

mic

rogr

ams

100g

46 Mackerel smoked 36 820 015 037 69 46 NA 046 028 1018 4 061 40 746 319 33 38 237 113 007 092 1010 28 002 59

47 Seafood sticks NA NA 001 006 12 20 NA 047 003 094 12 030 33 714 21 50 8 61 019 001 028 940 21 002 19

48 Tuna canned in brine 26 110 lt001 011 103 62 NA 042 031 342 3 019 27 293 230 10 27 171 151 007 089 490 12 001 69

49 Tuna canned in sunflower oil NA NA NA NA NA NA NA 284 NA NA NA NA NA 368 267 11 35 204 119 005 080 610 NA 001 87

50 Salmon red canned 7 1090 003 021 76 61 NA 165 020 488 14 088 41 430 305 164 29 291 068 006 082 670 22 002 37

51

Salmon red canned skinless and boneless

10 1182 004 022 69 61 NA 147 023 450 12 082 49 379 304 6 27 214 060 007 052 580 24 001 38

52 Salmon pink canned 12 1359 002 021 74 60 NA 076 019 468 19 068 49 352 326 109 25 234 083 007 065 500 18 001 34

53 Mackerel canned in brine 11 740 004 022 55 59 NA 030 015 698 4 035 36 276 227 14 22 162 089 007 061 410 17 001 41

54

Sardines canned in tomato sauce whole contents

NA NA 003 022 55 52 NA 184 025 885 4 063 59 315 371 455 38 417 269 012 198 480 NA 018 39

55 Sardines canned in brine 10 327 001 022 55 42 NA 024 007 1081 4 064 47 368 287 679 42 545 273 013 223 560 26 018 41

56 Langoustine boiled NA NA 008 006 27 37 NA 355 010 245 5 024 34 216 214 125 53 197 168 032 137 280 139 012 49

Total vitamin A is calculated as retinol equivalents and is equal to retinol + (beta-carotene equivalents6) NA = Not Analysed

lt = Result was below the analytical limit of quantification (LOQ) or limit of detection (LOD) There is no distinction between lsquoltrsquo and lsquonot detectedrsquo Energy calculated assuming that mussels contain 35g carbohydrate as glycogen (existing data)4

23

Nutrient analysis of fish and fish products

Annex D Analytical methods used

Moisture A homogenised portion of the sample is mixed with sand and heated to 102degC The moisture loss is determined gravimetrically Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref BS 4401 pt31997 LOQ 01 g100g

Ash A homogenised portion of the sample is ashed in a muffle furnace at 550degC The ash is determined gravimetrically Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref BS 4401 pt111998 LOQ 01 g100g

Protein The sample is analysed using Leco instrumentation following the Dumas procedure The sample is combusted in an oxygen atmosphere the gaseous product is cleaned and nitrogen compounds converted to nitrogen which is measured by a thermal conductivity cell The crude protein is calculated by multiplying by the appropriate conversion factor Accredited to BSEN ISOIEC 170252005 UKAS 0680 LOQ 01 g100g

Fat The sample is acid hydrolysed with hydrochloric acid cooled filtered and dried The fat is extract from the residue with petroleum ether and the dried fat determined gravimetrically Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref BS 4401 pt41970 (Weibull Stoldt) LOQ 01 g100g

Fatty acids The lipid fractions of the sample are solvent extracted The isolated fat is transesterified with methanolic sodium methoxide to form fatty acid methyl esters (FAMES) The FAME profile is determined using capillary gas chromatography (GC) Quantification and identification of individual FAMEs in the test material is achieved with reference to calibration standards Accredited to BSEN ISOIEC 170252005 UKAS 0680 LOQ 001 mg100g

Sugars The sugars are extracted with water clarified and chromatographically separated on an amine column with an acetonitrilewater mobile phase The sugars are detected using an evaporative light scattering detector and quantified with reference to calibration standards Accredited to BSEN ISOIEC 170252005 UKAS 0680 LOQ 01 g100g

24

Nutrient analysis of fish and fish products

Starch The method consists of two separate determinations The sample is treated with warm diluted hydrochloric acid clarified and filtered the optical rotation of the resulting solution is determined In the second determination the sample is extracted with 40 ethanol and filtered The filtrate is acidified with hydrochloric acid clarified and filtered again the optical rotation of the resulting solution is determined at 20 plusmn2ordmC Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref The Feeding Stuffs (Sampling and Analysis) Regulations 1982 Method 30a LOQ 2 g100g

Oligosaccharides Malto-oligosaccharides (DP1-7) are determined individually by High Performance Anion Exchange Chromatography with Pulsed Amperometric Detection In-house method LOQ 01 g100g

Dietary Fibre AOAC The sample is weighed and de-fatted if necessary It is then gelatinised and treated with αshyamylase and further digested enzymatically with protease and amyloglucosidase to remove the starch and protein The dietary fibre is precipitated with IMS filtered washed dried and weighed Total dietary fibre is then determined gravimetrically and corrected for protein and ash Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref AOAC 9852945407 (2007) LOQ 05 g100g

Englyst (Non-starch polysaccharides) Englyst Fibrezym kit with colorimetric end point LOQ 02 g100g

Cholesterol Method Lipid in sample is saponified at high temperature with ethanolic KOH solution Unsaponifiable fraction containing cholesterol and other sterols is extracted with toluene Sterols are derivatized to trimethylsilyl (TMS) ethers and then quantified by GC LOQ 07 mg100 g Reproducibility 20 Reference Method ISO 6799 1992

Inorganics Sodium Potassium Calcium Magnesium Copper Iron Manganese Zinc Phosphorus Selenium Samples are digested in acid under oxidising conditions using sealed lsquobombsrsquo in automated microwave digestors to prevent losses of volatile metalsinorganics Metals (and some inorganics) are then determined by Inductively Coupled Plasma Optical Emission Spectrometry (ICP-OES) or by Inductively Coupled Plasma Mass Spectrometry (ICP-MS) These techniques allow the sensitive and accurate (true and precise) determination of metals in foods and allow matrix interferences to be overcome In house methods - UKAS accredited

25

Nutrient analysis of fish and fish products

Iodide Concentrations are determined by high resolution ICP-MS after extraction with tetra methyl ammonium hydroxide UKAS accredited

Chloride Concentrations are determined using a Corning Chloride Analyser after extraction with nitric acid In house method FFFB1-2104 - UKAS accredited

Vitamins ndash Water Soluble Thiamin Riboflavin amp Vitamin B6 Thiamin riboflavin and Vitamin B6 are determined by HPLC after appropriate and controlled acid and enzymatic hydrolysis The methods are based on published CEN Standards The selected method enables determination of total B6 as pyridoxine and is most appropriate to samples of this type where pyridoxine or its phosphate will form the major vitamin B6 component UKAS accredited

Niacin Total Folate Biotin Pantothenic acid Determined using microbiological assay (MBA) procedures with detection carried out using VitaFastreg MBA test kits UKAS accredited

Tryptophan Determined by HPLC using fluorescence detection after alkaline hydrolysis Tryptophan contributes to the available Niacin on the basis that Niacin = Tryptophan60

Vitamin B12 Vitamin B12 is extracted from food by autoclaving in acetate buffer in the presence of cyanide Vitamin B12 is determined by microbiological assay using LDelbrueckiiLactis UKAS accredited

The B-vitamin results are expressed as follows Thiamin thiamin chloride hydrochloride Riboflavin free riboflavin Niacin nicotinic acid Vitamin B6 pyridoxine hydrochloride Pantothenate pantothenic acid Biotin d-biotin B12 cyanocobalamin Total folate pteroyglutamic acid

Vitamin C Vitamin C is determined by HPLC using fluorescence detection

Oil Soluble Vitamins

26

Nutrient analysis of fish and fish products

Vitamins A D E and the carotenoids are determined using an in house procedure involving saponification of the sample solvent extraction and HPLC determination - UKAS accredited methods based on

bull Vitamin A ndash Retinol BS EN 12823-12000 Foodstuffs-Determination of Vitamin A by High Performance Liquid Chromatography-Part 1 Measurement of Retinol

bull Vitamin A ndash β-Carotene BS EN 12823-22000 Foodstuffs-Determination of Vitamin A by High Performance Liquid Chromatography-Part 2 Measurement of β-Carotene

bull Vitamin D BS EN 128212000 Foodstuffs-Determination of Vitamin D by High Performance Liquid Chromatography-Measurement of Cholecalciferol (D3) and Ergocalciferol (D2)

bull Vitamin E BS EN 128222000 Foodstuffs-Determination of Vitamin E by High Performance Liquid Chromatography-Measurement of α- β- γ- and δ-tocopherols

The total vitamin E figure takes into account the relative biological activities of the different isomers Vitamin E is given as mg100g of α - tocopherol equivalent The activities used for these calculations are as shown below

α - tocopherol 10 β - tocopherol 04 γ - tocopherol 01 δ - tocopherol 001

Total vitamin A is expressed as ug100g all-trans retinol equivalent (ATRE) and is calculated as follows

All-trans retinol + (07513-cis retinol) +( β-carotene6) +(other active carotenoids12)

UKAS accredited

Details of the quality control measures employed are given in the analytical report associated with this project available at wwwdhgovukpublications

27

Nutrient analysis of fish and fish products

References 1 Responsibility for nutrition policy in England transferred from the Food Standards Agency to the Department of Health (DH) on 1st October 2010 Management of the rolling programme of nutrient analysis has also transferred to DH2Food Standards Agency Management of the Food Standards Agency programme of nutrient analysis and associated work httpcollectionseuroparchiveorgtna20100907111047httpfoodgovuksciencedietarysurve ysanalyticalsurveysn10040 (accessed 28 December 2012) 3Food Standards Agency McCance amp Widdowsonrsquos The Composition of Foods integrated dataset httptnaeuroparchiveorg20110116113217httpwwwfoodgovuksciencedietarysurveysdi etsurveys (accessed 28 December 2012) 4 Holland B Brown J and Buss Fish and Fish products Third supplement to fifth edition of McCance and Widdowsons The Composition of Foods Royal Society of Chemistry 1993

28

Page 20: Nutrient analysis of fish and fish products- Summary report · Nutrient analysis of fish and fish products additional 6 composites (made up of between 3 and 6 sub-samples) were investigated

Nutrient analysis of fish and fish products C

ompo

site

sam

ple

num

ber

Sample description Vi

tam

in A

mic

rogr

ams

100g

Vita

min

D m

icro

gram

s10

0g

Thia

min

mill

igra

ms

100g

Rib

ofla

vin

mill

igra

ms

100g

Nia

cin

mill

igra

ms

100g

Tryp

toph

an6

0m

illig

ram

s10

0g

Vita

min

C m

illig

ram

s10

0g

Vita

min

E m

illig

ram

s10

0g

Vita

min

B6

mill

igra

ms

100g

Vita

min

B12

mic

rogr

ams

100g

Fola

te m

icro

gram

s10

0g

Pant

othe

nic

acid

m

illig

ram

s10

0g

Bio

tin m

icro

gram

s10

0g

Sodi

um m

illig

ram

s10

0g

Pota

ssiu

m m

illig

ram

s10

0g

Cal

cium

mill

igra

ms

100g

Mag

nesi

um

mill

igra

ms

100g

Phos

phor

usm

illig

ram

s10

0g

Iron

mill

igra

ms

100g

Cop

per m

illig

ram

s10

0g

Zinc

mill

igra

ms

100g

Chl

orid

e m

illig

ram

s10

0g

Iodi

ne m

icro

gram

s10

0g

Man

gane

se m

illig

ram

s10

0g

Sele

nium

mic

rogr

ams

100g

14 Sea bass baked flesh only

NA NA 019 018 26 49 NA NA 014 291 4 063 25 80 390 31 35 231 027 004 075 100 NA 003 24

15

Prawns cold-water (Pandalus borealis) purchased cooked

lt01 lt01 lt001 005 lt01 36 NA 363 003 235 10 014 40 588 74 65 36 127 100 028 102 770 13 002 30

16

Prawns king warm-water (Penaeus vannamei) raw

lt01 lt01 lt001 005 01 36 NA 180 011 126 11 016 39 215 126 44 28 155 070 021 116 260 5 004 34

17

Prawns king warm-water (Penaeus vannamei) grilled from raw

NA NA NA NA NA NA NA NA NA NA NA NA NA 305 181 59 37 209 043 035 158 310 NA 005 41

18

Prawns king warm-water (Penaeus vannamei) purchased cooked

lt01 lt01 lt001 005 01 34 NA 164 005 140 10 020 43 643 65 49 21 125 027 023 104 740 12 003 30

19 Mussels purchased cooked

117 NA 002 026 10 46 NA 172 003 1056 25 032 110 401 116 40 50 258 325 017 339 700 247 018 66

20

Crab brown meat purchased cooked

6 lt01 006 150 10 64 lt01 733 022 2240 19 122 60 351 167 366 49 488 246 249 590 550 333 033 225

21

Crab white meat purchased cooked

lt01 lt01 003 025 05 45 lt01 212 010 340 6 199 114 322 240 86 34 147 053 095 723 480 103 004 87

22 Mackerel raw flesh only 54 800 017 030 113 44 NA 043 040 881 1 063 58 153 335 20 37 220 098 008 051 250 29 001 42

20

Nutrient analysis of fish and fish products C

ompo

site

sam

ple

num

ber

Sample description Vi

tam

in A

mic

rogr

ams

100g

Vita

min

D m

icro

gram

s10

0g

Thia

min

mill

igra

ms

100g

Rib

ofla

vin

mill

igra

ms

100g

Nia

cin

mill

igra

ms

100g

Tryp

toph

an6

0m

illig

ram

s10

0g

Vita

min

C m

illig

ram

s10

0g

Vita

min

E m

illig

ram

s10

0g

Vita

min

B6

mill

igra

ms

100g

Vita

min

B12

mic

rogr

ams

100g

Fola

te m

icro

gram

s10

0g

Pant

othe

nic

acid

m

illig

ram

s10

0g

Bio

tin m

icro

gram

s10

0g

Sodi

um m

illig

ram

s10

0g

Pota

ssiu

m m

illig

ram

s10

0g

Cal

cium

mill

igra

ms

100g

Mag

nesi

um

mill

igra

ms

100g

Phos

phor

usm

illig

ram

s10

0g

Iron

mill

igra

ms

100g

Cop

per m

illig

ram

s10

0g

Zinc

mill

igra

ms

100g

Chl

orid

e m

illig

ram

s10

0g

Iodi

ne m

icro

gram

s10

0g

Man

gane

se m

illig

ram

s10

0g

Sele

nium

mic

rogr

ams

100g

23 Mackerel grilled flesh only

61 850 014 037 111 44 NA 046 027 908 1 057 52 163 349 17 38 236 128 010 079 290 NA 001 60

24 Trout rainbow raw flesh only 25 789 016 012 73 42 NA 044 031 284 9 123 32 110 383 21 26 228 028 004 047 150 5 001 19

25 Trout rainbow baked flesh only

44 819 013 013 64 53 NA 089 019 311 11 111 38 93 434 19 29 254 040 005 056 160 NA 001 23

26

Kippers (analysed without butter) grilled flesh only

26 1009 lt001 027 51 45 NA 047 029 1112 3 081 61 947 384 39 47 270 151 011 107 1360 24 002 57

27 Kippers boil in the bag with butter cooked

30 1115 001 024 42 43 NA 023 022 948 3 057 55 860 254 47 38 208 111 012 147 1220 13 003 40

28 Tuna raw flesh only 76 320 013 007 219 61 NA 004 043 221 4 023 28 66 444 4 39 266 072 003 039 120 18 001 93

29 Tuna baked flesh only 78 310 012 007 174 75 NA 013 023 215 5 021 29 63 450 11 41 290 093 003 052 130 NA 001 92

30 Sardines raw flesh only 10 395 lt001 034 101 53 NA 031 031 831 7 069 97 136 387 50 32 257 155 013 071 200 79 003 51

31 Haddock smoked poached

2 200 011 014 63 51 NA 077 022 237 8 028 15 464 265 24 25 164 017 002 045 640 217 001 42

32

Plaice coated in breadcrumbs baked

NA NA 032 014 23 27 NA 332 009 164 9 043 350 275 178 61 22 126 077 005 063 390 16 019 30

33 Calamari coated in batter baked

64 NA 005 040 12 22 NA 075 003 172 3 068 25 1182 88 41 33 259 052 012 081 1280 3 019 17

34 Fish fingers cod grilledbaked

NA NA 017 008 12 34 NA 275 009 150 9 024 12 317 254 32 25 142 057 005 050 460 117 020 18

21

Nutrient analysis of fish and fish products C

ompo

site

sam

ple

num

ber

Sample description Vi

tam

in A

mic

rogr

ams

100g

Vita

min

D m

icro

gram

s10

0g

Thia

min

mill

igra

ms

100g

Rib

ofla

vin

mill

igra

ms

100g

Nia

cin

mill

igra

ms

100g

Tryp

toph

an6

0m

illig

ram

s10

0g

Vita

min

C m

illig

ram

s10

0g

Vita

min

E m

illig

ram

s10

0g

Vita

min

B6

mill

igra

ms

100g

Vita

min

B12

mic

rogr

ams

100g

Fola

te m

icro

gram

s10

0g

Pant

othe

nic

acid

m

illig

ram

s10

0g

Bio

tin m

icro

gram

s10

0g

Sodi

um m

illig

ram

s10

0g

Pota

ssiu

m m

illig

ram

s10

0g

Cal

cium

mill

igra

ms

100g

Mag

nesi

um

mill

igra

ms

100g

Phos

phor

usm

illig

ram

s10

0g

Iron

mill

igra

ms

100g

Cop

per m

illig

ram

s10

0g

Zinc

mill

igra

ms

100g

Chl

orid

e m

illig

ram

s10

0g

Iodi

ne m

icro

gram

s10

0g

Man

gane

se m

illig

ram

s10

0g

Sele

nium

mic

rogr

ams

100g

35 Fish fingers cod fried NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA

36 Fish fingers salmon grilledbaked

7 450 041 011 53 41 NA 282 022 227 15 058 25 288 300 14 30 194 075 007 058 420 7 032 24

37 Cod coated in batter fried NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA

38

Fishcakes white fish coated in breadcrumbs baked

NA NA 025 007 17 19 NA 198 009 144 6 031 22 356 233 51 19 102 076 006 042 520 58 017 13

39

Fishcakes salmon coated in breadcrumbs baked

2 571 038 010 47 28 NA 279 022 157 14 074 23 322 269 42 21 150 077 005 040 470 6 015 13

40

Scampi coated in breadcrumbs baked

NA NA 016 006 21 24 NA 318 006 152 14 029 21 561 234 105 34 260 191 018 081 620 101 027 26

41

Scampi coated in breadcrumbs fried

NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA

42 Fish pie white fish retail baked

84 282 011 013 08 16 NA 051 002 129 9 040 31 254 300 86 21 119 035 004 054 380 33 008 7

43 Mussels in white wine sauce cooked

11 lt01 005 018 08 18 NA 084 003 944 26 039 48 608 173 68 76 122 146 008 154 970 282 007 32

44 Salmon smoked (cold-smoked)

28 890 043 012 83 54 NA 203 073 315 15 122 52 1184 442 8 31 266 023 002 036 1480 9 001 19

45 Salmon smoked (hot-smoked)

NA 1100 041 016 95 65 NA 229 051 419 14 135 40 848 460 8 32 293 034 005 049 1200 NA 001 24

22

Nutrient analysis of fish and fish products C

ompo

site

sam

ple

num

ber

Sample description Vi

tam

in A

mic

rogr

ams

100g

Vita

min

D m

icro

gram

s10

0g

Thia

min

mill

igra

ms

100g

Rib

ofla

vin

mill

igra

ms

100g

Nia

cin

mill

igra

ms

100g

Tryp

toph

an6

0m

illig

ram

s10

0g

Vita

min

C m

illig

ram

s10

0g

Vita

min

E m

illig

ram

s10

0g

Vita

min

B6

mill

igra

ms

100g

Vita

min

B12

mic

rogr

ams

100g

Fola

te m

icro

gram

s10

0g

Pant

othe

nic

acid

m

illig

ram

s10

0g

Bio

tin m

icro

gram

s10

0g

Sodi

um m

illig

ram

s10

0g

Pota

ssiu

m m

illig

ram

s10

0g

Cal

cium

mill

igra

ms

100g

Mag

nesi

um

mill

igra

ms

100g

Phos

phor

usm

illig

ram

s10

0g

Iron

mill

igra

ms

100g

Cop

per m

illig

ram

s10

0g

Zinc

mill

igra

ms

100g

Chl

orid

e m

illig

ram

s10

0g

Iodi

ne m

icro

gram

s10

0g

Man

gane

se m

illig

ram

s10

0g

Sele

nium

mic

rogr

ams

100g

46 Mackerel smoked 36 820 015 037 69 46 NA 046 028 1018 4 061 40 746 319 33 38 237 113 007 092 1010 28 002 59

47 Seafood sticks NA NA 001 006 12 20 NA 047 003 094 12 030 33 714 21 50 8 61 019 001 028 940 21 002 19

48 Tuna canned in brine 26 110 lt001 011 103 62 NA 042 031 342 3 019 27 293 230 10 27 171 151 007 089 490 12 001 69

49 Tuna canned in sunflower oil NA NA NA NA NA NA NA 284 NA NA NA NA NA 368 267 11 35 204 119 005 080 610 NA 001 87

50 Salmon red canned 7 1090 003 021 76 61 NA 165 020 488 14 088 41 430 305 164 29 291 068 006 082 670 22 002 37

51

Salmon red canned skinless and boneless

10 1182 004 022 69 61 NA 147 023 450 12 082 49 379 304 6 27 214 060 007 052 580 24 001 38

52 Salmon pink canned 12 1359 002 021 74 60 NA 076 019 468 19 068 49 352 326 109 25 234 083 007 065 500 18 001 34

53 Mackerel canned in brine 11 740 004 022 55 59 NA 030 015 698 4 035 36 276 227 14 22 162 089 007 061 410 17 001 41

54

Sardines canned in tomato sauce whole contents

NA NA 003 022 55 52 NA 184 025 885 4 063 59 315 371 455 38 417 269 012 198 480 NA 018 39

55 Sardines canned in brine 10 327 001 022 55 42 NA 024 007 1081 4 064 47 368 287 679 42 545 273 013 223 560 26 018 41

56 Langoustine boiled NA NA 008 006 27 37 NA 355 010 245 5 024 34 216 214 125 53 197 168 032 137 280 139 012 49

Total vitamin A is calculated as retinol equivalents and is equal to retinol + (beta-carotene equivalents6) NA = Not Analysed

lt = Result was below the analytical limit of quantification (LOQ) or limit of detection (LOD) There is no distinction between lsquoltrsquo and lsquonot detectedrsquo Energy calculated assuming that mussels contain 35g carbohydrate as glycogen (existing data)4

23

Nutrient analysis of fish and fish products

Annex D Analytical methods used

Moisture A homogenised portion of the sample is mixed with sand and heated to 102degC The moisture loss is determined gravimetrically Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref BS 4401 pt31997 LOQ 01 g100g

Ash A homogenised portion of the sample is ashed in a muffle furnace at 550degC The ash is determined gravimetrically Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref BS 4401 pt111998 LOQ 01 g100g

Protein The sample is analysed using Leco instrumentation following the Dumas procedure The sample is combusted in an oxygen atmosphere the gaseous product is cleaned and nitrogen compounds converted to nitrogen which is measured by a thermal conductivity cell The crude protein is calculated by multiplying by the appropriate conversion factor Accredited to BSEN ISOIEC 170252005 UKAS 0680 LOQ 01 g100g

Fat The sample is acid hydrolysed with hydrochloric acid cooled filtered and dried The fat is extract from the residue with petroleum ether and the dried fat determined gravimetrically Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref BS 4401 pt41970 (Weibull Stoldt) LOQ 01 g100g

Fatty acids The lipid fractions of the sample are solvent extracted The isolated fat is transesterified with methanolic sodium methoxide to form fatty acid methyl esters (FAMES) The FAME profile is determined using capillary gas chromatography (GC) Quantification and identification of individual FAMEs in the test material is achieved with reference to calibration standards Accredited to BSEN ISOIEC 170252005 UKAS 0680 LOQ 001 mg100g

Sugars The sugars are extracted with water clarified and chromatographically separated on an amine column with an acetonitrilewater mobile phase The sugars are detected using an evaporative light scattering detector and quantified with reference to calibration standards Accredited to BSEN ISOIEC 170252005 UKAS 0680 LOQ 01 g100g

24

Nutrient analysis of fish and fish products

Starch The method consists of two separate determinations The sample is treated with warm diluted hydrochloric acid clarified and filtered the optical rotation of the resulting solution is determined In the second determination the sample is extracted with 40 ethanol and filtered The filtrate is acidified with hydrochloric acid clarified and filtered again the optical rotation of the resulting solution is determined at 20 plusmn2ordmC Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref The Feeding Stuffs (Sampling and Analysis) Regulations 1982 Method 30a LOQ 2 g100g

Oligosaccharides Malto-oligosaccharides (DP1-7) are determined individually by High Performance Anion Exchange Chromatography with Pulsed Amperometric Detection In-house method LOQ 01 g100g

Dietary Fibre AOAC The sample is weighed and de-fatted if necessary It is then gelatinised and treated with αshyamylase and further digested enzymatically with protease and amyloglucosidase to remove the starch and protein The dietary fibre is precipitated with IMS filtered washed dried and weighed Total dietary fibre is then determined gravimetrically and corrected for protein and ash Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref AOAC 9852945407 (2007) LOQ 05 g100g

Englyst (Non-starch polysaccharides) Englyst Fibrezym kit with colorimetric end point LOQ 02 g100g

Cholesterol Method Lipid in sample is saponified at high temperature with ethanolic KOH solution Unsaponifiable fraction containing cholesterol and other sterols is extracted with toluene Sterols are derivatized to trimethylsilyl (TMS) ethers and then quantified by GC LOQ 07 mg100 g Reproducibility 20 Reference Method ISO 6799 1992

Inorganics Sodium Potassium Calcium Magnesium Copper Iron Manganese Zinc Phosphorus Selenium Samples are digested in acid under oxidising conditions using sealed lsquobombsrsquo in automated microwave digestors to prevent losses of volatile metalsinorganics Metals (and some inorganics) are then determined by Inductively Coupled Plasma Optical Emission Spectrometry (ICP-OES) or by Inductively Coupled Plasma Mass Spectrometry (ICP-MS) These techniques allow the sensitive and accurate (true and precise) determination of metals in foods and allow matrix interferences to be overcome In house methods - UKAS accredited

25

Nutrient analysis of fish and fish products

Iodide Concentrations are determined by high resolution ICP-MS after extraction with tetra methyl ammonium hydroxide UKAS accredited

Chloride Concentrations are determined using a Corning Chloride Analyser after extraction with nitric acid In house method FFFB1-2104 - UKAS accredited

Vitamins ndash Water Soluble Thiamin Riboflavin amp Vitamin B6 Thiamin riboflavin and Vitamin B6 are determined by HPLC after appropriate and controlled acid and enzymatic hydrolysis The methods are based on published CEN Standards The selected method enables determination of total B6 as pyridoxine and is most appropriate to samples of this type where pyridoxine or its phosphate will form the major vitamin B6 component UKAS accredited

Niacin Total Folate Biotin Pantothenic acid Determined using microbiological assay (MBA) procedures with detection carried out using VitaFastreg MBA test kits UKAS accredited

Tryptophan Determined by HPLC using fluorescence detection after alkaline hydrolysis Tryptophan contributes to the available Niacin on the basis that Niacin = Tryptophan60

Vitamin B12 Vitamin B12 is extracted from food by autoclaving in acetate buffer in the presence of cyanide Vitamin B12 is determined by microbiological assay using LDelbrueckiiLactis UKAS accredited

The B-vitamin results are expressed as follows Thiamin thiamin chloride hydrochloride Riboflavin free riboflavin Niacin nicotinic acid Vitamin B6 pyridoxine hydrochloride Pantothenate pantothenic acid Biotin d-biotin B12 cyanocobalamin Total folate pteroyglutamic acid

Vitamin C Vitamin C is determined by HPLC using fluorescence detection

Oil Soluble Vitamins

26

Nutrient analysis of fish and fish products

Vitamins A D E and the carotenoids are determined using an in house procedure involving saponification of the sample solvent extraction and HPLC determination - UKAS accredited methods based on

bull Vitamin A ndash Retinol BS EN 12823-12000 Foodstuffs-Determination of Vitamin A by High Performance Liquid Chromatography-Part 1 Measurement of Retinol

bull Vitamin A ndash β-Carotene BS EN 12823-22000 Foodstuffs-Determination of Vitamin A by High Performance Liquid Chromatography-Part 2 Measurement of β-Carotene

bull Vitamin D BS EN 128212000 Foodstuffs-Determination of Vitamin D by High Performance Liquid Chromatography-Measurement of Cholecalciferol (D3) and Ergocalciferol (D2)

bull Vitamin E BS EN 128222000 Foodstuffs-Determination of Vitamin E by High Performance Liquid Chromatography-Measurement of α- β- γ- and δ-tocopherols

The total vitamin E figure takes into account the relative biological activities of the different isomers Vitamin E is given as mg100g of α - tocopherol equivalent The activities used for these calculations are as shown below

α - tocopherol 10 β - tocopherol 04 γ - tocopherol 01 δ - tocopherol 001

Total vitamin A is expressed as ug100g all-trans retinol equivalent (ATRE) and is calculated as follows

All-trans retinol + (07513-cis retinol) +( β-carotene6) +(other active carotenoids12)

UKAS accredited

Details of the quality control measures employed are given in the analytical report associated with this project available at wwwdhgovukpublications

27

Nutrient analysis of fish and fish products

References 1 Responsibility for nutrition policy in England transferred from the Food Standards Agency to the Department of Health (DH) on 1st October 2010 Management of the rolling programme of nutrient analysis has also transferred to DH2Food Standards Agency Management of the Food Standards Agency programme of nutrient analysis and associated work httpcollectionseuroparchiveorgtna20100907111047httpfoodgovuksciencedietarysurve ysanalyticalsurveysn10040 (accessed 28 December 2012) 3Food Standards Agency McCance amp Widdowsonrsquos The Composition of Foods integrated dataset httptnaeuroparchiveorg20110116113217httpwwwfoodgovuksciencedietarysurveysdi etsurveys (accessed 28 December 2012) 4 Holland B Brown J and Buss Fish and Fish products Third supplement to fifth edition of McCance and Widdowsons The Composition of Foods Royal Society of Chemistry 1993

28

Page 21: Nutrient analysis of fish and fish products- Summary report · Nutrient analysis of fish and fish products additional 6 composites (made up of between 3 and 6 sub-samples) were investigated

Nutrient analysis of fish and fish products C

ompo

site

sam

ple

num

ber

Sample description Vi

tam

in A

mic

rogr

ams

100g

Vita

min

D m

icro

gram

s10

0g

Thia

min

mill

igra

ms

100g

Rib

ofla

vin

mill

igra

ms

100g

Nia

cin

mill

igra

ms

100g

Tryp

toph

an6

0m

illig

ram

s10

0g

Vita

min

C m

illig

ram

s10

0g

Vita

min

E m

illig

ram

s10

0g

Vita

min

B6

mill

igra

ms

100g

Vita

min

B12

mic

rogr

ams

100g

Fola

te m

icro

gram

s10

0g

Pant

othe

nic

acid

m

illig

ram

s10

0g

Bio

tin m

icro

gram

s10

0g

Sodi

um m

illig

ram

s10

0g

Pota

ssiu

m m

illig

ram

s10

0g

Cal

cium

mill

igra

ms

100g

Mag

nesi

um

mill

igra

ms

100g

Phos

phor

usm

illig

ram

s10

0g

Iron

mill

igra

ms

100g

Cop

per m

illig

ram

s10

0g

Zinc

mill

igra

ms

100g

Chl

orid

e m

illig

ram

s10

0g

Iodi

ne m

icro

gram

s10

0g

Man

gane

se m

illig

ram

s10

0g

Sele

nium

mic

rogr

ams

100g

23 Mackerel grilled flesh only

61 850 014 037 111 44 NA 046 027 908 1 057 52 163 349 17 38 236 128 010 079 290 NA 001 60

24 Trout rainbow raw flesh only 25 789 016 012 73 42 NA 044 031 284 9 123 32 110 383 21 26 228 028 004 047 150 5 001 19

25 Trout rainbow baked flesh only

44 819 013 013 64 53 NA 089 019 311 11 111 38 93 434 19 29 254 040 005 056 160 NA 001 23

26

Kippers (analysed without butter) grilled flesh only

26 1009 lt001 027 51 45 NA 047 029 1112 3 081 61 947 384 39 47 270 151 011 107 1360 24 002 57

27 Kippers boil in the bag with butter cooked

30 1115 001 024 42 43 NA 023 022 948 3 057 55 860 254 47 38 208 111 012 147 1220 13 003 40

28 Tuna raw flesh only 76 320 013 007 219 61 NA 004 043 221 4 023 28 66 444 4 39 266 072 003 039 120 18 001 93

29 Tuna baked flesh only 78 310 012 007 174 75 NA 013 023 215 5 021 29 63 450 11 41 290 093 003 052 130 NA 001 92

30 Sardines raw flesh only 10 395 lt001 034 101 53 NA 031 031 831 7 069 97 136 387 50 32 257 155 013 071 200 79 003 51

31 Haddock smoked poached

2 200 011 014 63 51 NA 077 022 237 8 028 15 464 265 24 25 164 017 002 045 640 217 001 42

32

Plaice coated in breadcrumbs baked

NA NA 032 014 23 27 NA 332 009 164 9 043 350 275 178 61 22 126 077 005 063 390 16 019 30

33 Calamari coated in batter baked

64 NA 005 040 12 22 NA 075 003 172 3 068 25 1182 88 41 33 259 052 012 081 1280 3 019 17

34 Fish fingers cod grilledbaked

NA NA 017 008 12 34 NA 275 009 150 9 024 12 317 254 32 25 142 057 005 050 460 117 020 18

21

Nutrient analysis of fish and fish products C

ompo

site

sam

ple

num

ber

Sample description Vi

tam

in A

mic

rogr

ams

100g

Vita

min

D m

icro

gram

s10

0g

Thia

min

mill

igra

ms

100g

Rib

ofla

vin

mill

igra

ms

100g

Nia

cin

mill

igra

ms

100g

Tryp

toph

an6

0m

illig

ram

s10

0g

Vita

min

C m

illig

ram

s10

0g

Vita

min

E m

illig

ram

s10

0g

Vita

min

B6

mill

igra

ms

100g

Vita

min

B12

mic

rogr

ams

100g

Fola

te m

icro

gram

s10

0g

Pant

othe

nic

acid

m

illig

ram

s10

0g

Bio

tin m

icro

gram

s10

0g

Sodi

um m

illig

ram

s10

0g

Pota

ssiu

m m

illig

ram

s10

0g

Cal

cium

mill

igra

ms

100g

Mag

nesi

um

mill

igra

ms

100g

Phos

phor

usm

illig

ram

s10

0g

Iron

mill

igra

ms

100g

Cop

per m

illig

ram

s10

0g

Zinc

mill

igra

ms

100g

Chl

orid

e m

illig

ram

s10

0g

Iodi

ne m

icro

gram

s10

0g

Man

gane

se m

illig

ram

s10

0g

Sele

nium

mic

rogr

ams

100g

35 Fish fingers cod fried NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA

36 Fish fingers salmon grilledbaked

7 450 041 011 53 41 NA 282 022 227 15 058 25 288 300 14 30 194 075 007 058 420 7 032 24

37 Cod coated in batter fried NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA

38

Fishcakes white fish coated in breadcrumbs baked

NA NA 025 007 17 19 NA 198 009 144 6 031 22 356 233 51 19 102 076 006 042 520 58 017 13

39

Fishcakes salmon coated in breadcrumbs baked

2 571 038 010 47 28 NA 279 022 157 14 074 23 322 269 42 21 150 077 005 040 470 6 015 13

40

Scampi coated in breadcrumbs baked

NA NA 016 006 21 24 NA 318 006 152 14 029 21 561 234 105 34 260 191 018 081 620 101 027 26

41

Scampi coated in breadcrumbs fried

NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA

42 Fish pie white fish retail baked

84 282 011 013 08 16 NA 051 002 129 9 040 31 254 300 86 21 119 035 004 054 380 33 008 7

43 Mussels in white wine sauce cooked

11 lt01 005 018 08 18 NA 084 003 944 26 039 48 608 173 68 76 122 146 008 154 970 282 007 32

44 Salmon smoked (cold-smoked)

28 890 043 012 83 54 NA 203 073 315 15 122 52 1184 442 8 31 266 023 002 036 1480 9 001 19

45 Salmon smoked (hot-smoked)

NA 1100 041 016 95 65 NA 229 051 419 14 135 40 848 460 8 32 293 034 005 049 1200 NA 001 24

22

Nutrient analysis of fish and fish products C

ompo

site

sam

ple

num

ber

Sample description Vi

tam

in A

mic

rogr

ams

100g

Vita

min

D m

icro

gram

s10

0g

Thia

min

mill

igra

ms

100g

Rib

ofla

vin

mill

igra

ms

100g

Nia

cin

mill

igra

ms

100g

Tryp

toph

an6

0m

illig

ram

s10

0g

Vita

min

C m

illig

ram

s10

0g

Vita

min

E m

illig

ram

s10

0g

Vita

min

B6

mill

igra

ms

100g

Vita

min

B12

mic

rogr

ams

100g

Fola

te m

icro

gram

s10

0g

Pant

othe

nic

acid

m

illig

ram

s10

0g

Bio

tin m

icro

gram

s10

0g

Sodi

um m

illig

ram

s10

0g

Pota

ssiu

m m

illig

ram

s10

0g

Cal

cium

mill

igra

ms

100g

Mag

nesi

um

mill

igra

ms

100g

Phos

phor

usm

illig

ram

s10

0g

Iron

mill

igra

ms

100g

Cop

per m

illig

ram

s10

0g

Zinc

mill

igra

ms

100g

Chl

orid

e m

illig

ram

s10

0g

Iodi

ne m

icro

gram

s10

0g

Man

gane

se m

illig

ram

s10

0g

Sele

nium

mic

rogr

ams

100g

46 Mackerel smoked 36 820 015 037 69 46 NA 046 028 1018 4 061 40 746 319 33 38 237 113 007 092 1010 28 002 59

47 Seafood sticks NA NA 001 006 12 20 NA 047 003 094 12 030 33 714 21 50 8 61 019 001 028 940 21 002 19

48 Tuna canned in brine 26 110 lt001 011 103 62 NA 042 031 342 3 019 27 293 230 10 27 171 151 007 089 490 12 001 69

49 Tuna canned in sunflower oil NA NA NA NA NA NA NA 284 NA NA NA NA NA 368 267 11 35 204 119 005 080 610 NA 001 87

50 Salmon red canned 7 1090 003 021 76 61 NA 165 020 488 14 088 41 430 305 164 29 291 068 006 082 670 22 002 37

51

Salmon red canned skinless and boneless

10 1182 004 022 69 61 NA 147 023 450 12 082 49 379 304 6 27 214 060 007 052 580 24 001 38

52 Salmon pink canned 12 1359 002 021 74 60 NA 076 019 468 19 068 49 352 326 109 25 234 083 007 065 500 18 001 34

53 Mackerel canned in brine 11 740 004 022 55 59 NA 030 015 698 4 035 36 276 227 14 22 162 089 007 061 410 17 001 41

54

Sardines canned in tomato sauce whole contents

NA NA 003 022 55 52 NA 184 025 885 4 063 59 315 371 455 38 417 269 012 198 480 NA 018 39

55 Sardines canned in brine 10 327 001 022 55 42 NA 024 007 1081 4 064 47 368 287 679 42 545 273 013 223 560 26 018 41

56 Langoustine boiled NA NA 008 006 27 37 NA 355 010 245 5 024 34 216 214 125 53 197 168 032 137 280 139 012 49

Total vitamin A is calculated as retinol equivalents and is equal to retinol + (beta-carotene equivalents6) NA = Not Analysed

lt = Result was below the analytical limit of quantification (LOQ) or limit of detection (LOD) There is no distinction between lsquoltrsquo and lsquonot detectedrsquo Energy calculated assuming that mussels contain 35g carbohydrate as glycogen (existing data)4

23

Nutrient analysis of fish and fish products

Annex D Analytical methods used

Moisture A homogenised portion of the sample is mixed with sand and heated to 102degC The moisture loss is determined gravimetrically Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref BS 4401 pt31997 LOQ 01 g100g

Ash A homogenised portion of the sample is ashed in a muffle furnace at 550degC The ash is determined gravimetrically Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref BS 4401 pt111998 LOQ 01 g100g

Protein The sample is analysed using Leco instrumentation following the Dumas procedure The sample is combusted in an oxygen atmosphere the gaseous product is cleaned and nitrogen compounds converted to nitrogen which is measured by a thermal conductivity cell The crude protein is calculated by multiplying by the appropriate conversion factor Accredited to BSEN ISOIEC 170252005 UKAS 0680 LOQ 01 g100g

Fat The sample is acid hydrolysed with hydrochloric acid cooled filtered and dried The fat is extract from the residue with petroleum ether and the dried fat determined gravimetrically Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref BS 4401 pt41970 (Weibull Stoldt) LOQ 01 g100g

Fatty acids The lipid fractions of the sample are solvent extracted The isolated fat is transesterified with methanolic sodium methoxide to form fatty acid methyl esters (FAMES) The FAME profile is determined using capillary gas chromatography (GC) Quantification and identification of individual FAMEs in the test material is achieved with reference to calibration standards Accredited to BSEN ISOIEC 170252005 UKAS 0680 LOQ 001 mg100g

Sugars The sugars are extracted with water clarified and chromatographically separated on an amine column with an acetonitrilewater mobile phase The sugars are detected using an evaporative light scattering detector and quantified with reference to calibration standards Accredited to BSEN ISOIEC 170252005 UKAS 0680 LOQ 01 g100g

24

Nutrient analysis of fish and fish products

Starch The method consists of two separate determinations The sample is treated with warm diluted hydrochloric acid clarified and filtered the optical rotation of the resulting solution is determined In the second determination the sample is extracted with 40 ethanol and filtered The filtrate is acidified with hydrochloric acid clarified and filtered again the optical rotation of the resulting solution is determined at 20 plusmn2ordmC Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref The Feeding Stuffs (Sampling and Analysis) Regulations 1982 Method 30a LOQ 2 g100g

Oligosaccharides Malto-oligosaccharides (DP1-7) are determined individually by High Performance Anion Exchange Chromatography with Pulsed Amperometric Detection In-house method LOQ 01 g100g

Dietary Fibre AOAC The sample is weighed and de-fatted if necessary It is then gelatinised and treated with αshyamylase and further digested enzymatically with protease and amyloglucosidase to remove the starch and protein The dietary fibre is precipitated with IMS filtered washed dried and weighed Total dietary fibre is then determined gravimetrically and corrected for protein and ash Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref AOAC 9852945407 (2007) LOQ 05 g100g

Englyst (Non-starch polysaccharides) Englyst Fibrezym kit with colorimetric end point LOQ 02 g100g

Cholesterol Method Lipid in sample is saponified at high temperature with ethanolic KOH solution Unsaponifiable fraction containing cholesterol and other sterols is extracted with toluene Sterols are derivatized to trimethylsilyl (TMS) ethers and then quantified by GC LOQ 07 mg100 g Reproducibility 20 Reference Method ISO 6799 1992

Inorganics Sodium Potassium Calcium Magnesium Copper Iron Manganese Zinc Phosphorus Selenium Samples are digested in acid under oxidising conditions using sealed lsquobombsrsquo in automated microwave digestors to prevent losses of volatile metalsinorganics Metals (and some inorganics) are then determined by Inductively Coupled Plasma Optical Emission Spectrometry (ICP-OES) or by Inductively Coupled Plasma Mass Spectrometry (ICP-MS) These techniques allow the sensitive and accurate (true and precise) determination of metals in foods and allow matrix interferences to be overcome In house methods - UKAS accredited

25

Nutrient analysis of fish and fish products

Iodide Concentrations are determined by high resolution ICP-MS after extraction with tetra methyl ammonium hydroxide UKAS accredited

Chloride Concentrations are determined using a Corning Chloride Analyser after extraction with nitric acid In house method FFFB1-2104 - UKAS accredited

Vitamins ndash Water Soluble Thiamin Riboflavin amp Vitamin B6 Thiamin riboflavin and Vitamin B6 are determined by HPLC after appropriate and controlled acid and enzymatic hydrolysis The methods are based on published CEN Standards The selected method enables determination of total B6 as pyridoxine and is most appropriate to samples of this type where pyridoxine or its phosphate will form the major vitamin B6 component UKAS accredited

Niacin Total Folate Biotin Pantothenic acid Determined using microbiological assay (MBA) procedures with detection carried out using VitaFastreg MBA test kits UKAS accredited

Tryptophan Determined by HPLC using fluorescence detection after alkaline hydrolysis Tryptophan contributes to the available Niacin on the basis that Niacin = Tryptophan60

Vitamin B12 Vitamin B12 is extracted from food by autoclaving in acetate buffer in the presence of cyanide Vitamin B12 is determined by microbiological assay using LDelbrueckiiLactis UKAS accredited

The B-vitamin results are expressed as follows Thiamin thiamin chloride hydrochloride Riboflavin free riboflavin Niacin nicotinic acid Vitamin B6 pyridoxine hydrochloride Pantothenate pantothenic acid Biotin d-biotin B12 cyanocobalamin Total folate pteroyglutamic acid

Vitamin C Vitamin C is determined by HPLC using fluorescence detection

Oil Soluble Vitamins

26

Nutrient analysis of fish and fish products

Vitamins A D E and the carotenoids are determined using an in house procedure involving saponification of the sample solvent extraction and HPLC determination - UKAS accredited methods based on

bull Vitamin A ndash Retinol BS EN 12823-12000 Foodstuffs-Determination of Vitamin A by High Performance Liquid Chromatography-Part 1 Measurement of Retinol

bull Vitamin A ndash β-Carotene BS EN 12823-22000 Foodstuffs-Determination of Vitamin A by High Performance Liquid Chromatography-Part 2 Measurement of β-Carotene

bull Vitamin D BS EN 128212000 Foodstuffs-Determination of Vitamin D by High Performance Liquid Chromatography-Measurement of Cholecalciferol (D3) and Ergocalciferol (D2)

bull Vitamin E BS EN 128222000 Foodstuffs-Determination of Vitamin E by High Performance Liquid Chromatography-Measurement of α- β- γ- and δ-tocopherols

The total vitamin E figure takes into account the relative biological activities of the different isomers Vitamin E is given as mg100g of α - tocopherol equivalent The activities used for these calculations are as shown below

α - tocopherol 10 β - tocopherol 04 γ - tocopherol 01 δ - tocopherol 001

Total vitamin A is expressed as ug100g all-trans retinol equivalent (ATRE) and is calculated as follows

All-trans retinol + (07513-cis retinol) +( β-carotene6) +(other active carotenoids12)

UKAS accredited

Details of the quality control measures employed are given in the analytical report associated with this project available at wwwdhgovukpublications

27

Nutrient analysis of fish and fish products

References 1 Responsibility for nutrition policy in England transferred from the Food Standards Agency to the Department of Health (DH) on 1st October 2010 Management of the rolling programme of nutrient analysis has also transferred to DH2Food Standards Agency Management of the Food Standards Agency programme of nutrient analysis and associated work httpcollectionseuroparchiveorgtna20100907111047httpfoodgovuksciencedietarysurve ysanalyticalsurveysn10040 (accessed 28 December 2012) 3Food Standards Agency McCance amp Widdowsonrsquos The Composition of Foods integrated dataset httptnaeuroparchiveorg20110116113217httpwwwfoodgovuksciencedietarysurveysdi etsurveys (accessed 28 December 2012) 4 Holland B Brown J and Buss Fish and Fish products Third supplement to fifth edition of McCance and Widdowsons The Composition of Foods Royal Society of Chemistry 1993

28

Page 22: Nutrient analysis of fish and fish products- Summary report · Nutrient analysis of fish and fish products additional 6 composites (made up of between 3 and 6 sub-samples) were investigated

Nutrient analysis of fish and fish products C

ompo

site

sam

ple

num

ber

Sample description Vi

tam

in A

mic

rogr

ams

100g

Vita

min

D m

icro

gram

s10

0g

Thia

min

mill

igra

ms

100g

Rib

ofla

vin

mill

igra

ms

100g

Nia

cin

mill

igra

ms

100g

Tryp

toph

an6

0m

illig

ram

s10

0g

Vita

min

C m

illig

ram

s10

0g

Vita

min

E m

illig

ram

s10

0g

Vita

min

B6

mill

igra

ms

100g

Vita

min

B12

mic

rogr

ams

100g

Fola

te m

icro

gram

s10

0g

Pant

othe

nic

acid

m

illig

ram

s10

0g

Bio

tin m

icro

gram

s10

0g

Sodi

um m

illig

ram

s10

0g

Pota

ssiu

m m

illig

ram

s10

0g

Cal

cium

mill

igra

ms

100g

Mag

nesi

um

mill

igra

ms

100g

Phos

phor

usm

illig

ram

s10

0g

Iron

mill

igra

ms

100g

Cop

per m

illig

ram

s10

0g

Zinc

mill

igra

ms

100g

Chl

orid

e m

illig

ram

s10

0g

Iodi

ne m

icro

gram

s10

0g

Man

gane

se m

illig

ram

s10

0g

Sele

nium

mic

rogr

ams

100g

35 Fish fingers cod fried NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA

36 Fish fingers salmon grilledbaked

7 450 041 011 53 41 NA 282 022 227 15 058 25 288 300 14 30 194 075 007 058 420 7 032 24

37 Cod coated in batter fried NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA

38

Fishcakes white fish coated in breadcrumbs baked

NA NA 025 007 17 19 NA 198 009 144 6 031 22 356 233 51 19 102 076 006 042 520 58 017 13

39

Fishcakes salmon coated in breadcrumbs baked

2 571 038 010 47 28 NA 279 022 157 14 074 23 322 269 42 21 150 077 005 040 470 6 015 13

40

Scampi coated in breadcrumbs baked

NA NA 016 006 21 24 NA 318 006 152 14 029 21 561 234 105 34 260 191 018 081 620 101 027 26

41

Scampi coated in breadcrumbs fried

NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA

42 Fish pie white fish retail baked

84 282 011 013 08 16 NA 051 002 129 9 040 31 254 300 86 21 119 035 004 054 380 33 008 7

43 Mussels in white wine sauce cooked

11 lt01 005 018 08 18 NA 084 003 944 26 039 48 608 173 68 76 122 146 008 154 970 282 007 32

44 Salmon smoked (cold-smoked)

28 890 043 012 83 54 NA 203 073 315 15 122 52 1184 442 8 31 266 023 002 036 1480 9 001 19

45 Salmon smoked (hot-smoked)

NA 1100 041 016 95 65 NA 229 051 419 14 135 40 848 460 8 32 293 034 005 049 1200 NA 001 24

22

Nutrient analysis of fish and fish products C

ompo

site

sam

ple

num

ber

Sample description Vi

tam

in A

mic

rogr

ams

100g

Vita

min

D m

icro

gram

s10

0g

Thia

min

mill

igra

ms

100g

Rib

ofla

vin

mill

igra

ms

100g

Nia

cin

mill

igra

ms

100g

Tryp

toph

an6

0m

illig

ram

s10

0g

Vita

min

C m

illig

ram

s10

0g

Vita

min

E m

illig

ram

s10

0g

Vita

min

B6

mill

igra

ms

100g

Vita

min

B12

mic

rogr

ams

100g

Fola

te m

icro

gram

s10

0g

Pant

othe

nic

acid

m

illig

ram

s10

0g

Bio

tin m

icro

gram

s10

0g

Sodi

um m

illig

ram

s10

0g

Pota

ssiu

m m

illig

ram

s10

0g

Cal

cium

mill

igra

ms

100g

Mag

nesi

um

mill

igra

ms

100g

Phos

phor

usm

illig

ram

s10

0g

Iron

mill

igra

ms

100g

Cop

per m

illig

ram

s10

0g

Zinc

mill

igra

ms

100g

Chl

orid

e m

illig

ram

s10

0g

Iodi

ne m

icro

gram

s10

0g

Man

gane

se m

illig

ram

s10

0g

Sele

nium

mic

rogr

ams

100g

46 Mackerel smoked 36 820 015 037 69 46 NA 046 028 1018 4 061 40 746 319 33 38 237 113 007 092 1010 28 002 59

47 Seafood sticks NA NA 001 006 12 20 NA 047 003 094 12 030 33 714 21 50 8 61 019 001 028 940 21 002 19

48 Tuna canned in brine 26 110 lt001 011 103 62 NA 042 031 342 3 019 27 293 230 10 27 171 151 007 089 490 12 001 69

49 Tuna canned in sunflower oil NA NA NA NA NA NA NA 284 NA NA NA NA NA 368 267 11 35 204 119 005 080 610 NA 001 87

50 Salmon red canned 7 1090 003 021 76 61 NA 165 020 488 14 088 41 430 305 164 29 291 068 006 082 670 22 002 37

51

Salmon red canned skinless and boneless

10 1182 004 022 69 61 NA 147 023 450 12 082 49 379 304 6 27 214 060 007 052 580 24 001 38

52 Salmon pink canned 12 1359 002 021 74 60 NA 076 019 468 19 068 49 352 326 109 25 234 083 007 065 500 18 001 34

53 Mackerel canned in brine 11 740 004 022 55 59 NA 030 015 698 4 035 36 276 227 14 22 162 089 007 061 410 17 001 41

54

Sardines canned in tomato sauce whole contents

NA NA 003 022 55 52 NA 184 025 885 4 063 59 315 371 455 38 417 269 012 198 480 NA 018 39

55 Sardines canned in brine 10 327 001 022 55 42 NA 024 007 1081 4 064 47 368 287 679 42 545 273 013 223 560 26 018 41

56 Langoustine boiled NA NA 008 006 27 37 NA 355 010 245 5 024 34 216 214 125 53 197 168 032 137 280 139 012 49

Total vitamin A is calculated as retinol equivalents and is equal to retinol + (beta-carotene equivalents6) NA = Not Analysed

lt = Result was below the analytical limit of quantification (LOQ) or limit of detection (LOD) There is no distinction between lsquoltrsquo and lsquonot detectedrsquo Energy calculated assuming that mussels contain 35g carbohydrate as glycogen (existing data)4

23

Nutrient analysis of fish and fish products

Annex D Analytical methods used

Moisture A homogenised portion of the sample is mixed with sand and heated to 102degC The moisture loss is determined gravimetrically Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref BS 4401 pt31997 LOQ 01 g100g

Ash A homogenised portion of the sample is ashed in a muffle furnace at 550degC The ash is determined gravimetrically Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref BS 4401 pt111998 LOQ 01 g100g

Protein The sample is analysed using Leco instrumentation following the Dumas procedure The sample is combusted in an oxygen atmosphere the gaseous product is cleaned and nitrogen compounds converted to nitrogen which is measured by a thermal conductivity cell The crude protein is calculated by multiplying by the appropriate conversion factor Accredited to BSEN ISOIEC 170252005 UKAS 0680 LOQ 01 g100g

Fat The sample is acid hydrolysed with hydrochloric acid cooled filtered and dried The fat is extract from the residue with petroleum ether and the dried fat determined gravimetrically Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref BS 4401 pt41970 (Weibull Stoldt) LOQ 01 g100g

Fatty acids The lipid fractions of the sample are solvent extracted The isolated fat is transesterified with methanolic sodium methoxide to form fatty acid methyl esters (FAMES) The FAME profile is determined using capillary gas chromatography (GC) Quantification and identification of individual FAMEs in the test material is achieved with reference to calibration standards Accredited to BSEN ISOIEC 170252005 UKAS 0680 LOQ 001 mg100g

Sugars The sugars are extracted with water clarified and chromatographically separated on an amine column with an acetonitrilewater mobile phase The sugars are detected using an evaporative light scattering detector and quantified with reference to calibration standards Accredited to BSEN ISOIEC 170252005 UKAS 0680 LOQ 01 g100g

24

Nutrient analysis of fish and fish products

Starch The method consists of two separate determinations The sample is treated with warm diluted hydrochloric acid clarified and filtered the optical rotation of the resulting solution is determined In the second determination the sample is extracted with 40 ethanol and filtered The filtrate is acidified with hydrochloric acid clarified and filtered again the optical rotation of the resulting solution is determined at 20 plusmn2ordmC Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref The Feeding Stuffs (Sampling and Analysis) Regulations 1982 Method 30a LOQ 2 g100g

Oligosaccharides Malto-oligosaccharides (DP1-7) are determined individually by High Performance Anion Exchange Chromatography with Pulsed Amperometric Detection In-house method LOQ 01 g100g

Dietary Fibre AOAC The sample is weighed and de-fatted if necessary It is then gelatinised and treated with αshyamylase and further digested enzymatically with protease and amyloglucosidase to remove the starch and protein The dietary fibre is precipitated with IMS filtered washed dried and weighed Total dietary fibre is then determined gravimetrically and corrected for protein and ash Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref AOAC 9852945407 (2007) LOQ 05 g100g

Englyst (Non-starch polysaccharides) Englyst Fibrezym kit with colorimetric end point LOQ 02 g100g

Cholesterol Method Lipid in sample is saponified at high temperature with ethanolic KOH solution Unsaponifiable fraction containing cholesterol and other sterols is extracted with toluene Sterols are derivatized to trimethylsilyl (TMS) ethers and then quantified by GC LOQ 07 mg100 g Reproducibility 20 Reference Method ISO 6799 1992

Inorganics Sodium Potassium Calcium Magnesium Copper Iron Manganese Zinc Phosphorus Selenium Samples are digested in acid under oxidising conditions using sealed lsquobombsrsquo in automated microwave digestors to prevent losses of volatile metalsinorganics Metals (and some inorganics) are then determined by Inductively Coupled Plasma Optical Emission Spectrometry (ICP-OES) or by Inductively Coupled Plasma Mass Spectrometry (ICP-MS) These techniques allow the sensitive and accurate (true and precise) determination of metals in foods and allow matrix interferences to be overcome In house methods - UKAS accredited

25

Nutrient analysis of fish and fish products

Iodide Concentrations are determined by high resolution ICP-MS after extraction with tetra methyl ammonium hydroxide UKAS accredited

Chloride Concentrations are determined using a Corning Chloride Analyser after extraction with nitric acid In house method FFFB1-2104 - UKAS accredited

Vitamins ndash Water Soluble Thiamin Riboflavin amp Vitamin B6 Thiamin riboflavin and Vitamin B6 are determined by HPLC after appropriate and controlled acid and enzymatic hydrolysis The methods are based on published CEN Standards The selected method enables determination of total B6 as pyridoxine and is most appropriate to samples of this type where pyridoxine or its phosphate will form the major vitamin B6 component UKAS accredited

Niacin Total Folate Biotin Pantothenic acid Determined using microbiological assay (MBA) procedures with detection carried out using VitaFastreg MBA test kits UKAS accredited

Tryptophan Determined by HPLC using fluorescence detection after alkaline hydrolysis Tryptophan contributes to the available Niacin on the basis that Niacin = Tryptophan60

Vitamin B12 Vitamin B12 is extracted from food by autoclaving in acetate buffer in the presence of cyanide Vitamin B12 is determined by microbiological assay using LDelbrueckiiLactis UKAS accredited

The B-vitamin results are expressed as follows Thiamin thiamin chloride hydrochloride Riboflavin free riboflavin Niacin nicotinic acid Vitamin B6 pyridoxine hydrochloride Pantothenate pantothenic acid Biotin d-biotin B12 cyanocobalamin Total folate pteroyglutamic acid

Vitamin C Vitamin C is determined by HPLC using fluorescence detection

Oil Soluble Vitamins

26

Nutrient analysis of fish and fish products

Vitamins A D E and the carotenoids are determined using an in house procedure involving saponification of the sample solvent extraction and HPLC determination - UKAS accredited methods based on

bull Vitamin A ndash Retinol BS EN 12823-12000 Foodstuffs-Determination of Vitamin A by High Performance Liquid Chromatography-Part 1 Measurement of Retinol

bull Vitamin A ndash β-Carotene BS EN 12823-22000 Foodstuffs-Determination of Vitamin A by High Performance Liquid Chromatography-Part 2 Measurement of β-Carotene

bull Vitamin D BS EN 128212000 Foodstuffs-Determination of Vitamin D by High Performance Liquid Chromatography-Measurement of Cholecalciferol (D3) and Ergocalciferol (D2)

bull Vitamin E BS EN 128222000 Foodstuffs-Determination of Vitamin E by High Performance Liquid Chromatography-Measurement of α- β- γ- and δ-tocopherols

The total vitamin E figure takes into account the relative biological activities of the different isomers Vitamin E is given as mg100g of α - tocopherol equivalent The activities used for these calculations are as shown below

α - tocopherol 10 β - tocopherol 04 γ - tocopherol 01 δ - tocopherol 001

Total vitamin A is expressed as ug100g all-trans retinol equivalent (ATRE) and is calculated as follows

All-trans retinol + (07513-cis retinol) +( β-carotene6) +(other active carotenoids12)

UKAS accredited

Details of the quality control measures employed are given in the analytical report associated with this project available at wwwdhgovukpublications

27

Nutrient analysis of fish and fish products

References 1 Responsibility for nutrition policy in England transferred from the Food Standards Agency to the Department of Health (DH) on 1st October 2010 Management of the rolling programme of nutrient analysis has also transferred to DH2Food Standards Agency Management of the Food Standards Agency programme of nutrient analysis and associated work httpcollectionseuroparchiveorgtna20100907111047httpfoodgovuksciencedietarysurve ysanalyticalsurveysn10040 (accessed 28 December 2012) 3Food Standards Agency McCance amp Widdowsonrsquos The Composition of Foods integrated dataset httptnaeuroparchiveorg20110116113217httpwwwfoodgovuksciencedietarysurveysdi etsurveys (accessed 28 December 2012) 4 Holland B Brown J and Buss Fish and Fish products Third supplement to fifth edition of McCance and Widdowsons The Composition of Foods Royal Society of Chemistry 1993

28

Page 23: Nutrient analysis of fish and fish products- Summary report · Nutrient analysis of fish and fish products additional 6 composites (made up of between 3 and 6 sub-samples) were investigated

Nutrient analysis of fish and fish products C

ompo

site

sam

ple

num

ber

Sample description Vi

tam

in A

mic

rogr

ams

100g

Vita

min

D m

icro

gram

s10

0g

Thia

min

mill

igra

ms

100g

Rib

ofla

vin

mill

igra

ms

100g

Nia

cin

mill

igra

ms

100g

Tryp

toph

an6

0m

illig

ram

s10

0g

Vita

min

C m

illig

ram

s10

0g

Vita

min

E m

illig

ram

s10

0g

Vita

min

B6

mill

igra

ms

100g

Vita

min

B12

mic

rogr

ams

100g

Fola

te m

icro

gram

s10

0g

Pant

othe

nic

acid

m

illig

ram

s10

0g

Bio

tin m

icro

gram

s10

0g

Sodi

um m

illig

ram

s10

0g

Pota

ssiu

m m

illig

ram

s10

0g

Cal

cium

mill

igra

ms

100g

Mag

nesi

um

mill

igra

ms

100g

Phos

phor

usm

illig

ram

s10

0g

Iron

mill

igra

ms

100g

Cop

per m

illig

ram

s10

0g

Zinc

mill

igra

ms

100g

Chl

orid

e m

illig

ram

s10

0g

Iodi

ne m

icro

gram

s10

0g

Man

gane

se m

illig

ram

s10

0g

Sele

nium

mic

rogr

ams

100g

46 Mackerel smoked 36 820 015 037 69 46 NA 046 028 1018 4 061 40 746 319 33 38 237 113 007 092 1010 28 002 59

47 Seafood sticks NA NA 001 006 12 20 NA 047 003 094 12 030 33 714 21 50 8 61 019 001 028 940 21 002 19

48 Tuna canned in brine 26 110 lt001 011 103 62 NA 042 031 342 3 019 27 293 230 10 27 171 151 007 089 490 12 001 69

49 Tuna canned in sunflower oil NA NA NA NA NA NA NA 284 NA NA NA NA NA 368 267 11 35 204 119 005 080 610 NA 001 87

50 Salmon red canned 7 1090 003 021 76 61 NA 165 020 488 14 088 41 430 305 164 29 291 068 006 082 670 22 002 37

51

Salmon red canned skinless and boneless

10 1182 004 022 69 61 NA 147 023 450 12 082 49 379 304 6 27 214 060 007 052 580 24 001 38

52 Salmon pink canned 12 1359 002 021 74 60 NA 076 019 468 19 068 49 352 326 109 25 234 083 007 065 500 18 001 34

53 Mackerel canned in brine 11 740 004 022 55 59 NA 030 015 698 4 035 36 276 227 14 22 162 089 007 061 410 17 001 41

54

Sardines canned in tomato sauce whole contents

NA NA 003 022 55 52 NA 184 025 885 4 063 59 315 371 455 38 417 269 012 198 480 NA 018 39

55 Sardines canned in brine 10 327 001 022 55 42 NA 024 007 1081 4 064 47 368 287 679 42 545 273 013 223 560 26 018 41

56 Langoustine boiled NA NA 008 006 27 37 NA 355 010 245 5 024 34 216 214 125 53 197 168 032 137 280 139 012 49

Total vitamin A is calculated as retinol equivalents and is equal to retinol + (beta-carotene equivalents6) NA = Not Analysed

lt = Result was below the analytical limit of quantification (LOQ) or limit of detection (LOD) There is no distinction between lsquoltrsquo and lsquonot detectedrsquo Energy calculated assuming that mussels contain 35g carbohydrate as glycogen (existing data)4

23

Nutrient analysis of fish and fish products

Annex D Analytical methods used

Moisture A homogenised portion of the sample is mixed with sand and heated to 102degC The moisture loss is determined gravimetrically Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref BS 4401 pt31997 LOQ 01 g100g

Ash A homogenised portion of the sample is ashed in a muffle furnace at 550degC The ash is determined gravimetrically Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref BS 4401 pt111998 LOQ 01 g100g

Protein The sample is analysed using Leco instrumentation following the Dumas procedure The sample is combusted in an oxygen atmosphere the gaseous product is cleaned and nitrogen compounds converted to nitrogen which is measured by a thermal conductivity cell The crude protein is calculated by multiplying by the appropriate conversion factor Accredited to BSEN ISOIEC 170252005 UKAS 0680 LOQ 01 g100g

Fat The sample is acid hydrolysed with hydrochloric acid cooled filtered and dried The fat is extract from the residue with petroleum ether and the dried fat determined gravimetrically Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref BS 4401 pt41970 (Weibull Stoldt) LOQ 01 g100g

Fatty acids The lipid fractions of the sample are solvent extracted The isolated fat is transesterified with methanolic sodium methoxide to form fatty acid methyl esters (FAMES) The FAME profile is determined using capillary gas chromatography (GC) Quantification and identification of individual FAMEs in the test material is achieved with reference to calibration standards Accredited to BSEN ISOIEC 170252005 UKAS 0680 LOQ 001 mg100g

Sugars The sugars are extracted with water clarified and chromatographically separated on an amine column with an acetonitrilewater mobile phase The sugars are detected using an evaporative light scattering detector and quantified with reference to calibration standards Accredited to BSEN ISOIEC 170252005 UKAS 0680 LOQ 01 g100g

24

Nutrient analysis of fish and fish products

Starch The method consists of two separate determinations The sample is treated with warm diluted hydrochloric acid clarified and filtered the optical rotation of the resulting solution is determined In the second determination the sample is extracted with 40 ethanol and filtered The filtrate is acidified with hydrochloric acid clarified and filtered again the optical rotation of the resulting solution is determined at 20 plusmn2ordmC Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref The Feeding Stuffs (Sampling and Analysis) Regulations 1982 Method 30a LOQ 2 g100g

Oligosaccharides Malto-oligosaccharides (DP1-7) are determined individually by High Performance Anion Exchange Chromatography with Pulsed Amperometric Detection In-house method LOQ 01 g100g

Dietary Fibre AOAC The sample is weighed and de-fatted if necessary It is then gelatinised and treated with αshyamylase and further digested enzymatically with protease and amyloglucosidase to remove the starch and protein The dietary fibre is precipitated with IMS filtered washed dried and weighed Total dietary fibre is then determined gravimetrically and corrected for protein and ash Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref AOAC 9852945407 (2007) LOQ 05 g100g

Englyst (Non-starch polysaccharides) Englyst Fibrezym kit with colorimetric end point LOQ 02 g100g

Cholesterol Method Lipid in sample is saponified at high temperature with ethanolic KOH solution Unsaponifiable fraction containing cholesterol and other sterols is extracted with toluene Sterols are derivatized to trimethylsilyl (TMS) ethers and then quantified by GC LOQ 07 mg100 g Reproducibility 20 Reference Method ISO 6799 1992

Inorganics Sodium Potassium Calcium Magnesium Copper Iron Manganese Zinc Phosphorus Selenium Samples are digested in acid under oxidising conditions using sealed lsquobombsrsquo in automated microwave digestors to prevent losses of volatile metalsinorganics Metals (and some inorganics) are then determined by Inductively Coupled Plasma Optical Emission Spectrometry (ICP-OES) or by Inductively Coupled Plasma Mass Spectrometry (ICP-MS) These techniques allow the sensitive and accurate (true and precise) determination of metals in foods and allow matrix interferences to be overcome In house methods - UKAS accredited

25

Nutrient analysis of fish and fish products

Iodide Concentrations are determined by high resolution ICP-MS after extraction with tetra methyl ammonium hydroxide UKAS accredited

Chloride Concentrations are determined using a Corning Chloride Analyser after extraction with nitric acid In house method FFFB1-2104 - UKAS accredited

Vitamins ndash Water Soluble Thiamin Riboflavin amp Vitamin B6 Thiamin riboflavin and Vitamin B6 are determined by HPLC after appropriate and controlled acid and enzymatic hydrolysis The methods are based on published CEN Standards The selected method enables determination of total B6 as pyridoxine and is most appropriate to samples of this type where pyridoxine or its phosphate will form the major vitamin B6 component UKAS accredited

Niacin Total Folate Biotin Pantothenic acid Determined using microbiological assay (MBA) procedures with detection carried out using VitaFastreg MBA test kits UKAS accredited

Tryptophan Determined by HPLC using fluorescence detection after alkaline hydrolysis Tryptophan contributes to the available Niacin on the basis that Niacin = Tryptophan60

Vitamin B12 Vitamin B12 is extracted from food by autoclaving in acetate buffer in the presence of cyanide Vitamin B12 is determined by microbiological assay using LDelbrueckiiLactis UKAS accredited

The B-vitamin results are expressed as follows Thiamin thiamin chloride hydrochloride Riboflavin free riboflavin Niacin nicotinic acid Vitamin B6 pyridoxine hydrochloride Pantothenate pantothenic acid Biotin d-biotin B12 cyanocobalamin Total folate pteroyglutamic acid

Vitamin C Vitamin C is determined by HPLC using fluorescence detection

Oil Soluble Vitamins

26

Nutrient analysis of fish and fish products

Vitamins A D E and the carotenoids are determined using an in house procedure involving saponification of the sample solvent extraction and HPLC determination - UKAS accredited methods based on

bull Vitamin A ndash Retinol BS EN 12823-12000 Foodstuffs-Determination of Vitamin A by High Performance Liquid Chromatography-Part 1 Measurement of Retinol

bull Vitamin A ndash β-Carotene BS EN 12823-22000 Foodstuffs-Determination of Vitamin A by High Performance Liquid Chromatography-Part 2 Measurement of β-Carotene

bull Vitamin D BS EN 128212000 Foodstuffs-Determination of Vitamin D by High Performance Liquid Chromatography-Measurement of Cholecalciferol (D3) and Ergocalciferol (D2)

bull Vitamin E BS EN 128222000 Foodstuffs-Determination of Vitamin E by High Performance Liquid Chromatography-Measurement of α- β- γ- and δ-tocopherols

The total vitamin E figure takes into account the relative biological activities of the different isomers Vitamin E is given as mg100g of α - tocopherol equivalent The activities used for these calculations are as shown below

α - tocopherol 10 β - tocopherol 04 γ - tocopherol 01 δ - tocopherol 001

Total vitamin A is expressed as ug100g all-trans retinol equivalent (ATRE) and is calculated as follows

All-trans retinol + (07513-cis retinol) +( β-carotene6) +(other active carotenoids12)

UKAS accredited

Details of the quality control measures employed are given in the analytical report associated with this project available at wwwdhgovukpublications

27

Nutrient analysis of fish and fish products

References 1 Responsibility for nutrition policy in England transferred from the Food Standards Agency to the Department of Health (DH) on 1st October 2010 Management of the rolling programme of nutrient analysis has also transferred to DH2Food Standards Agency Management of the Food Standards Agency programme of nutrient analysis and associated work httpcollectionseuroparchiveorgtna20100907111047httpfoodgovuksciencedietarysurve ysanalyticalsurveysn10040 (accessed 28 December 2012) 3Food Standards Agency McCance amp Widdowsonrsquos The Composition of Foods integrated dataset httptnaeuroparchiveorg20110116113217httpwwwfoodgovuksciencedietarysurveysdi etsurveys (accessed 28 December 2012) 4 Holland B Brown J and Buss Fish and Fish products Third supplement to fifth edition of McCance and Widdowsons The Composition of Foods Royal Society of Chemistry 1993

28

Page 24: Nutrient analysis of fish and fish products- Summary report · Nutrient analysis of fish and fish products additional 6 composites (made up of between 3 and 6 sub-samples) were investigated

Nutrient analysis of fish and fish products

Annex D Analytical methods used

Moisture A homogenised portion of the sample is mixed with sand and heated to 102degC The moisture loss is determined gravimetrically Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref BS 4401 pt31997 LOQ 01 g100g

Ash A homogenised portion of the sample is ashed in a muffle furnace at 550degC The ash is determined gravimetrically Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref BS 4401 pt111998 LOQ 01 g100g

Protein The sample is analysed using Leco instrumentation following the Dumas procedure The sample is combusted in an oxygen atmosphere the gaseous product is cleaned and nitrogen compounds converted to nitrogen which is measured by a thermal conductivity cell The crude protein is calculated by multiplying by the appropriate conversion factor Accredited to BSEN ISOIEC 170252005 UKAS 0680 LOQ 01 g100g

Fat The sample is acid hydrolysed with hydrochloric acid cooled filtered and dried The fat is extract from the residue with petroleum ether and the dried fat determined gravimetrically Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref BS 4401 pt41970 (Weibull Stoldt) LOQ 01 g100g

Fatty acids The lipid fractions of the sample are solvent extracted The isolated fat is transesterified with methanolic sodium methoxide to form fatty acid methyl esters (FAMES) The FAME profile is determined using capillary gas chromatography (GC) Quantification and identification of individual FAMEs in the test material is achieved with reference to calibration standards Accredited to BSEN ISOIEC 170252005 UKAS 0680 LOQ 001 mg100g

Sugars The sugars are extracted with water clarified and chromatographically separated on an amine column with an acetonitrilewater mobile phase The sugars are detected using an evaporative light scattering detector and quantified with reference to calibration standards Accredited to BSEN ISOIEC 170252005 UKAS 0680 LOQ 01 g100g

24

Nutrient analysis of fish and fish products

Starch The method consists of two separate determinations The sample is treated with warm diluted hydrochloric acid clarified and filtered the optical rotation of the resulting solution is determined In the second determination the sample is extracted with 40 ethanol and filtered The filtrate is acidified with hydrochloric acid clarified and filtered again the optical rotation of the resulting solution is determined at 20 plusmn2ordmC Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref The Feeding Stuffs (Sampling and Analysis) Regulations 1982 Method 30a LOQ 2 g100g

Oligosaccharides Malto-oligosaccharides (DP1-7) are determined individually by High Performance Anion Exchange Chromatography with Pulsed Amperometric Detection In-house method LOQ 01 g100g

Dietary Fibre AOAC The sample is weighed and de-fatted if necessary It is then gelatinised and treated with αshyamylase and further digested enzymatically with protease and amyloglucosidase to remove the starch and protein The dietary fibre is precipitated with IMS filtered washed dried and weighed Total dietary fibre is then determined gravimetrically and corrected for protein and ash Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref AOAC 9852945407 (2007) LOQ 05 g100g

Englyst (Non-starch polysaccharides) Englyst Fibrezym kit with colorimetric end point LOQ 02 g100g

Cholesterol Method Lipid in sample is saponified at high temperature with ethanolic KOH solution Unsaponifiable fraction containing cholesterol and other sterols is extracted with toluene Sterols are derivatized to trimethylsilyl (TMS) ethers and then quantified by GC LOQ 07 mg100 g Reproducibility 20 Reference Method ISO 6799 1992

Inorganics Sodium Potassium Calcium Magnesium Copper Iron Manganese Zinc Phosphorus Selenium Samples are digested in acid under oxidising conditions using sealed lsquobombsrsquo in automated microwave digestors to prevent losses of volatile metalsinorganics Metals (and some inorganics) are then determined by Inductively Coupled Plasma Optical Emission Spectrometry (ICP-OES) or by Inductively Coupled Plasma Mass Spectrometry (ICP-MS) These techniques allow the sensitive and accurate (true and precise) determination of metals in foods and allow matrix interferences to be overcome In house methods - UKAS accredited

25

Nutrient analysis of fish and fish products

Iodide Concentrations are determined by high resolution ICP-MS after extraction with tetra methyl ammonium hydroxide UKAS accredited

Chloride Concentrations are determined using a Corning Chloride Analyser after extraction with nitric acid In house method FFFB1-2104 - UKAS accredited

Vitamins ndash Water Soluble Thiamin Riboflavin amp Vitamin B6 Thiamin riboflavin and Vitamin B6 are determined by HPLC after appropriate and controlled acid and enzymatic hydrolysis The methods are based on published CEN Standards The selected method enables determination of total B6 as pyridoxine and is most appropriate to samples of this type where pyridoxine or its phosphate will form the major vitamin B6 component UKAS accredited

Niacin Total Folate Biotin Pantothenic acid Determined using microbiological assay (MBA) procedures with detection carried out using VitaFastreg MBA test kits UKAS accredited

Tryptophan Determined by HPLC using fluorescence detection after alkaline hydrolysis Tryptophan contributes to the available Niacin on the basis that Niacin = Tryptophan60

Vitamin B12 Vitamin B12 is extracted from food by autoclaving in acetate buffer in the presence of cyanide Vitamin B12 is determined by microbiological assay using LDelbrueckiiLactis UKAS accredited

The B-vitamin results are expressed as follows Thiamin thiamin chloride hydrochloride Riboflavin free riboflavin Niacin nicotinic acid Vitamin B6 pyridoxine hydrochloride Pantothenate pantothenic acid Biotin d-biotin B12 cyanocobalamin Total folate pteroyglutamic acid

Vitamin C Vitamin C is determined by HPLC using fluorescence detection

Oil Soluble Vitamins

26

Nutrient analysis of fish and fish products

Vitamins A D E and the carotenoids are determined using an in house procedure involving saponification of the sample solvent extraction and HPLC determination - UKAS accredited methods based on

bull Vitamin A ndash Retinol BS EN 12823-12000 Foodstuffs-Determination of Vitamin A by High Performance Liquid Chromatography-Part 1 Measurement of Retinol

bull Vitamin A ndash β-Carotene BS EN 12823-22000 Foodstuffs-Determination of Vitamin A by High Performance Liquid Chromatography-Part 2 Measurement of β-Carotene

bull Vitamin D BS EN 128212000 Foodstuffs-Determination of Vitamin D by High Performance Liquid Chromatography-Measurement of Cholecalciferol (D3) and Ergocalciferol (D2)

bull Vitamin E BS EN 128222000 Foodstuffs-Determination of Vitamin E by High Performance Liquid Chromatography-Measurement of α- β- γ- and δ-tocopherols

The total vitamin E figure takes into account the relative biological activities of the different isomers Vitamin E is given as mg100g of α - tocopherol equivalent The activities used for these calculations are as shown below

α - tocopherol 10 β - tocopherol 04 γ - tocopherol 01 δ - tocopherol 001

Total vitamin A is expressed as ug100g all-trans retinol equivalent (ATRE) and is calculated as follows

All-trans retinol + (07513-cis retinol) +( β-carotene6) +(other active carotenoids12)

UKAS accredited

Details of the quality control measures employed are given in the analytical report associated with this project available at wwwdhgovukpublications

27

Nutrient analysis of fish and fish products

References 1 Responsibility for nutrition policy in England transferred from the Food Standards Agency to the Department of Health (DH) on 1st October 2010 Management of the rolling programme of nutrient analysis has also transferred to DH2Food Standards Agency Management of the Food Standards Agency programme of nutrient analysis and associated work httpcollectionseuroparchiveorgtna20100907111047httpfoodgovuksciencedietarysurve ysanalyticalsurveysn10040 (accessed 28 December 2012) 3Food Standards Agency McCance amp Widdowsonrsquos The Composition of Foods integrated dataset httptnaeuroparchiveorg20110116113217httpwwwfoodgovuksciencedietarysurveysdi etsurveys (accessed 28 December 2012) 4 Holland B Brown J and Buss Fish and Fish products Third supplement to fifth edition of McCance and Widdowsons The Composition of Foods Royal Society of Chemistry 1993

28

Page 25: Nutrient analysis of fish and fish products- Summary report · Nutrient analysis of fish and fish products additional 6 composites (made up of between 3 and 6 sub-samples) were investigated

Nutrient analysis of fish and fish products

Starch The method consists of two separate determinations The sample is treated with warm diluted hydrochloric acid clarified and filtered the optical rotation of the resulting solution is determined In the second determination the sample is extracted with 40 ethanol and filtered The filtrate is acidified with hydrochloric acid clarified and filtered again the optical rotation of the resulting solution is determined at 20 plusmn2ordmC Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref The Feeding Stuffs (Sampling and Analysis) Regulations 1982 Method 30a LOQ 2 g100g

Oligosaccharides Malto-oligosaccharides (DP1-7) are determined individually by High Performance Anion Exchange Chromatography with Pulsed Amperometric Detection In-house method LOQ 01 g100g

Dietary Fibre AOAC The sample is weighed and de-fatted if necessary It is then gelatinised and treated with αshyamylase and further digested enzymatically with protease and amyloglucosidase to remove the starch and protein The dietary fibre is precipitated with IMS filtered washed dried and weighed Total dietary fibre is then determined gravimetrically and corrected for protein and ash Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref AOAC 9852945407 (2007) LOQ 05 g100g

Englyst (Non-starch polysaccharides) Englyst Fibrezym kit with colorimetric end point LOQ 02 g100g

Cholesterol Method Lipid in sample is saponified at high temperature with ethanolic KOH solution Unsaponifiable fraction containing cholesterol and other sterols is extracted with toluene Sterols are derivatized to trimethylsilyl (TMS) ethers and then quantified by GC LOQ 07 mg100 g Reproducibility 20 Reference Method ISO 6799 1992

Inorganics Sodium Potassium Calcium Magnesium Copper Iron Manganese Zinc Phosphorus Selenium Samples are digested in acid under oxidising conditions using sealed lsquobombsrsquo in automated microwave digestors to prevent losses of volatile metalsinorganics Metals (and some inorganics) are then determined by Inductively Coupled Plasma Optical Emission Spectrometry (ICP-OES) or by Inductively Coupled Plasma Mass Spectrometry (ICP-MS) These techniques allow the sensitive and accurate (true and precise) determination of metals in foods and allow matrix interferences to be overcome In house methods - UKAS accredited

25

Nutrient analysis of fish and fish products

Iodide Concentrations are determined by high resolution ICP-MS after extraction with tetra methyl ammonium hydroxide UKAS accredited

Chloride Concentrations are determined using a Corning Chloride Analyser after extraction with nitric acid In house method FFFB1-2104 - UKAS accredited

Vitamins ndash Water Soluble Thiamin Riboflavin amp Vitamin B6 Thiamin riboflavin and Vitamin B6 are determined by HPLC after appropriate and controlled acid and enzymatic hydrolysis The methods are based on published CEN Standards The selected method enables determination of total B6 as pyridoxine and is most appropriate to samples of this type where pyridoxine or its phosphate will form the major vitamin B6 component UKAS accredited

Niacin Total Folate Biotin Pantothenic acid Determined using microbiological assay (MBA) procedures with detection carried out using VitaFastreg MBA test kits UKAS accredited

Tryptophan Determined by HPLC using fluorescence detection after alkaline hydrolysis Tryptophan contributes to the available Niacin on the basis that Niacin = Tryptophan60

Vitamin B12 Vitamin B12 is extracted from food by autoclaving in acetate buffer in the presence of cyanide Vitamin B12 is determined by microbiological assay using LDelbrueckiiLactis UKAS accredited

The B-vitamin results are expressed as follows Thiamin thiamin chloride hydrochloride Riboflavin free riboflavin Niacin nicotinic acid Vitamin B6 pyridoxine hydrochloride Pantothenate pantothenic acid Biotin d-biotin B12 cyanocobalamin Total folate pteroyglutamic acid

Vitamin C Vitamin C is determined by HPLC using fluorescence detection

Oil Soluble Vitamins

26

Nutrient analysis of fish and fish products

Vitamins A D E and the carotenoids are determined using an in house procedure involving saponification of the sample solvent extraction and HPLC determination - UKAS accredited methods based on

bull Vitamin A ndash Retinol BS EN 12823-12000 Foodstuffs-Determination of Vitamin A by High Performance Liquid Chromatography-Part 1 Measurement of Retinol

bull Vitamin A ndash β-Carotene BS EN 12823-22000 Foodstuffs-Determination of Vitamin A by High Performance Liquid Chromatography-Part 2 Measurement of β-Carotene

bull Vitamin D BS EN 128212000 Foodstuffs-Determination of Vitamin D by High Performance Liquid Chromatography-Measurement of Cholecalciferol (D3) and Ergocalciferol (D2)

bull Vitamin E BS EN 128222000 Foodstuffs-Determination of Vitamin E by High Performance Liquid Chromatography-Measurement of α- β- γ- and δ-tocopherols

The total vitamin E figure takes into account the relative biological activities of the different isomers Vitamin E is given as mg100g of α - tocopherol equivalent The activities used for these calculations are as shown below

α - tocopherol 10 β - tocopherol 04 γ - tocopherol 01 δ - tocopherol 001

Total vitamin A is expressed as ug100g all-trans retinol equivalent (ATRE) and is calculated as follows

All-trans retinol + (07513-cis retinol) +( β-carotene6) +(other active carotenoids12)

UKAS accredited

Details of the quality control measures employed are given in the analytical report associated with this project available at wwwdhgovukpublications

27

Nutrient analysis of fish and fish products

References 1 Responsibility for nutrition policy in England transferred from the Food Standards Agency to the Department of Health (DH) on 1st October 2010 Management of the rolling programme of nutrient analysis has also transferred to DH2Food Standards Agency Management of the Food Standards Agency programme of nutrient analysis and associated work httpcollectionseuroparchiveorgtna20100907111047httpfoodgovuksciencedietarysurve ysanalyticalsurveysn10040 (accessed 28 December 2012) 3Food Standards Agency McCance amp Widdowsonrsquos The Composition of Foods integrated dataset httptnaeuroparchiveorg20110116113217httpwwwfoodgovuksciencedietarysurveysdi etsurveys (accessed 28 December 2012) 4 Holland B Brown J and Buss Fish and Fish products Third supplement to fifth edition of McCance and Widdowsons The Composition of Foods Royal Society of Chemistry 1993

28

Page 26: Nutrient analysis of fish and fish products- Summary report · Nutrient analysis of fish and fish products additional 6 composites (made up of between 3 and 6 sub-samples) were investigated

Nutrient analysis of fish and fish products

Iodide Concentrations are determined by high resolution ICP-MS after extraction with tetra methyl ammonium hydroxide UKAS accredited

Chloride Concentrations are determined using a Corning Chloride Analyser after extraction with nitric acid In house method FFFB1-2104 - UKAS accredited

Vitamins ndash Water Soluble Thiamin Riboflavin amp Vitamin B6 Thiamin riboflavin and Vitamin B6 are determined by HPLC after appropriate and controlled acid and enzymatic hydrolysis The methods are based on published CEN Standards The selected method enables determination of total B6 as pyridoxine and is most appropriate to samples of this type where pyridoxine or its phosphate will form the major vitamin B6 component UKAS accredited

Niacin Total Folate Biotin Pantothenic acid Determined using microbiological assay (MBA) procedures with detection carried out using VitaFastreg MBA test kits UKAS accredited

Tryptophan Determined by HPLC using fluorescence detection after alkaline hydrolysis Tryptophan contributes to the available Niacin on the basis that Niacin = Tryptophan60

Vitamin B12 Vitamin B12 is extracted from food by autoclaving in acetate buffer in the presence of cyanide Vitamin B12 is determined by microbiological assay using LDelbrueckiiLactis UKAS accredited

The B-vitamin results are expressed as follows Thiamin thiamin chloride hydrochloride Riboflavin free riboflavin Niacin nicotinic acid Vitamin B6 pyridoxine hydrochloride Pantothenate pantothenic acid Biotin d-biotin B12 cyanocobalamin Total folate pteroyglutamic acid

Vitamin C Vitamin C is determined by HPLC using fluorescence detection

Oil Soluble Vitamins

26

Nutrient analysis of fish and fish products

Vitamins A D E and the carotenoids are determined using an in house procedure involving saponification of the sample solvent extraction and HPLC determination - UKAS accredited methods based on

bull Vitamin A ndash Retinol BS EN 12823-12000 Foodstuffs-Determination of Vitamin A by High Performance Liquid Chromatography-Part 1 Measurement of Retinol

bull Vitamin A ndash β-Carotene BS EN 12823-22000 Foodstuffs-Determination of Vitamin A by High Performance Liquid Chromatography-Part 2 Measurement of β-Carotene

bull Vitamin D BS EN 128212000 Foodstuffs-Determination of Vitamin D by High Performance Liquid Chromatography-Measurement of Cholecalciferol (D3) and Ergocalciferol (D2)

bull Vitamin E BS EN 128222000 Foodstuffs-Determination of Vitamin E by High Performance Liquid Chromatography-Measurement of α- β- γ- and δ-tocopherols

The total vitamin E figure takes into account the relative biological activities of the different isomers Vitamin E is given as mg100g of α - tocopherol equivalent The activities used for these calculations are as shown below

α - tocopherol 10 β - tocopherol 04 γ - tocopherol 01 δ - tocopherol 001

Total vitamin A is expressed as ug100g all-trans retinol equivalent (ATRE) and is calculated as follows

All-trans retinol + (07513-cis retinol) +( β-carotene6) +(other active carotenoids12)

UKAS accredited

Details of the quality control measures employed are given in the analytical report associated with this project available at wwwdhgovukpublications

27

Nutrient analysis of fish and fish products

References 1 Responsibility for nutrition policy in England transferred from the Food Standards Agency to the Department of Health (DH) on 1st October 2010 Management of the rolling programme of nutrient analysis has also transferred to DH2Food Standards Agency Management of the Food Standards Agency programme of nutrient analysis and associated work httpcollectionseuroparchiveorgtna20100907111047httpfoodgovuksciencedietarysurve ysanalyticalsurveysn10040 (accessed 28 December 2012) 3Food Standards Agency McCance amp Widdowsonrsquos The Composition of Foods integrated dataset httptnaeuroparchiveorg20110116113217httpwwwfoodgovuksciencedietarysurveysdi etsurveys (accessed 28 December 2012) 4 Holland B Brown J and Buss Fish and Fish products Third supplement to fifth edition of McCance and Widdowsons The Composition of Foods Royal Society of Chemistry 1993

28

Page 27: Nutrient analysis of fish and fish products- Summary report · Nutrient analysis of fish and fish products additional 6 composites (made up of between 3 and 6 sub-samples) were investigated

Nutrient analysis of fish and fish products

Vitamins A D E and the carotenoids are determined using an in house procedure involving saponification of the sample solvent extraction and HPLC determination - UKAS accredited methods based on

bull Vitamin A ndash Retinol BS EN 12823-12000 Foodstuffs-Determination of Vitamin A by High Performance Liquid Chromatography-Part 1 Measurement of Retinol

bull Vitamin A ndash β-Carotene BS EN 12823-22000 Foodstuffs-Determination of Vitamin A by High Performance Liquid Chromatography-Part 2 Measurement of β-Carotene

bull Vitamin D BS EN 128212000 Foodstuffs-Determination of Vitamin D by High Performance Liquid Chromatography-Measurement of Cholecalciferol (D3) and Ergocalciferol (D2)

bull Vitamin E BS EN 128222000 Foodstuffs-Determination of Vitamin E by High Performance Liquid Chromatography-Measurement of α- β- γ- and δ-tocopherols

The total vitamin E figure takes into account the relative biological activities of the different isomers Vitamin E is given as mg100g of α - tocopherol equivalent The activities used for these calculations are as shown below

α - tocopherol 10 β - tocopherol 04 γ - tocopherol 01 δ - tocopherol 001

Total vitamin A is expressed as ug100g all-trans retinol equivalent (ATRE) and is calculated as follows

All-trans retinol + (07513-cis retinol) +( β-carotene6) +(other active carotenoids12)

UKAS accredited

Details of the quality control measures employed are given in the analytical report associated with this project available at wwwdhgovukpublications

27

Nutrient analysis of fish and fish products

References 1 Responsibility for nutrition policy in England transferred from the Food Standards Agency to the Department of Health (DH) on 1st October 2010 Management of the rolling programme of nutrient analysis has also transferred to DH2Food Standards Agency Management of the Food Standards Agency programme of nutrient analysis and associated work httpcollectionseuroparchiveorgtna20100907111047httpfoodgovuksciencedietarysurve ysanalyticalsurveysn10040 (accessed 28 December 2012) 3Food Standards Agency McCance amp Widdowsonrsquos The Composition of Foods integrated dataset httptnaeuroparchiveorg20110116113217httpwwwfoodgovuksciencedietarysurveysdi etsurveys (accessed 28 December 2012) 4 Holland B Brown J and Buss Fish and Fish products Third supplement to fifth edition of McCance and Widdowsons The Composition of Foods Royal Society of Chemistry 1993

28

Page 28: Nutrient analysis of fish and fish products- Summary report · Nutrient analysis of fish and fish products additional 6 composites (made up of between 3 and 6 sub-samples) were investigated

Nutrient analysis of fish and fish products

References 1 Responsibility for nutrition policy in England transferred from the Food Standards Agency to the Department of Health (DH) on 1st October 2010 Management of the rolling programme of nutrient analysis has also transferred to DH2Food Standards Agency Management of the Food Standards Agency programme of nutrient analysis and associated work httpcollectionseuroparchiveorgtna20100907111047httpfoodgovuksciencedietarysurve ysanalyticalsurveysn10040 (accessed 28 December 2012) 3Food Standards Agency McCance amp Widdowsonrsquos The Composition of Foods integrated dataset httptnaeuroparchiveorg20110116113217httpwwwfoodgovuksciencedietarysurveysdi etsurveys (accessed 28 December 2012) 4 Holland B Brown J and Buss Fish and Fish products Third supplement to fifth edition of McCance and Widdowsons The Composition of Foods Royal Society of Chemistry 1993

28