Proximate Composition, Cholesterol, and Calcium Content in Mechanically Separated Fish Flesh From Three Species of the Gadidae Family

Minced fish flesh, as well as the intact fillet, from three species of the Gadidae family were analyzed for proximate composition, cholesterol, and calcium content. Minced fish meat produced from commercially scaled whiting had elevated levels of calcium (about 0.11%) over levels found in filleted flesh (0.03%). Hand scaling prior to mincing brought the calcium content close to levels found in skinless fillets. The minced flesh for all species had the following ranges of values for proximate composition expressed as percent of wet weight: protein, 14–17%; fat, 0.4–2.0%; moisture, 81–84%; ash, 0.5–1.9%.