Table 1 Proximate composition (%) of salmon body parts
From: Salmon processing discards: a potential source of bioactive peptides – a review
Sample | Moisture | Protein | Lipid | Ash | References |
|---|---|---|---|---|---|
Gut | 50–60.45 | 10.38–13.8 | 22.12–30 | 1.8–1.94 | |
Head | 62–63.35 | 11.31–14 | 17–21.86 | 3.51–4.4 | |
Frame/ trimmings | 55–57.18 | 16.36–19 | 22.65–27 | 3.64–6 | |
Fillet | 68.80–75 | 18.7–20.90 | 11.30–21.3 | 1.80–2.2 | |
Whole fish | 64.50–75 | 16.7–17.90 | 17.30–22.12 | 1.88–2.2 |