Fish are products of fisheries, but the two nouns are not to be confused.
In fact, the second group, in addition to fish, includes molluscs, crustaceans, sea urchins and various derivatives (fish eggs, fish offal, etc.).
Fish proteins are defined as peptides of high biological value (VB = 78), as they contain a mapping of essential amino acids (AAE) very similar to that of human proteins.
, together with other fishery products, terrestrial meat, offal and eggs, it constitutes the 1st of the seven food groups; like the other products mentioned (... but with specificity reserve!), fish provides good amounts of heme or ferrous iron, B vitamins (especially thiamin, niacin, riboflavin and cobalamin) and the aforementioned high value proteins organic (the latter present in portions of 15-27% of the overall edible part). Fish also contains cholesterol, saturated fats and essential fats of the omega-3 family (EPA and DHA) but, on the other hand, as it is NOT vegetable, it DOES NOT provide dietary fiber, phytosterols, good part of antioxidants, folic acid and many other vitamins. , such as ascorbic acid. This means that a diet rich in fish is not necessarily balanced and must be completed at least by the presence of fruit and vegetables and cereals.("building blocks" of the peptides) are the same, but their organization and concentration are different. To be sure, the proteins of fish are not only different from those of terrestrial animals or eggs or milk, but also have a considerable variance between them! The proteins of sea fish, compared to the proteins of freshwater fish, have a slightly different composition, so much so that, following degeneration (bacterial and / or enzymatic) of the muscle tissue, the meat of the sea fish free ( starting from triethylamine) the methylamine (TMAO - which then turns into dimethylamine, monoethylamine And formaldehyde, giving the typical smell of rotten fish), while the flesh of free freshwater fish (due to degeneration of lysine) a molecule called piperidine. However, both types of fish subjected to advanced degradation are characterized by the production of sulfide acid (by splitting the sulphurous bridges of proteins and by bacterial and / or enzymatic demolition of Sulphured AA themselves) and biogenic amines (histamine, tryptamine, cadaverine, putrescine and tyramine); read the article: "Fresh fish and its conservation".
Ultimately, however, what essentially affects the field of human nutrition is the VB referred to the average of fish proteins; this is equal to 78, which is a score close to the maximum, instead typical of human or egg proteins. .
A "last small clarification must be made on the structure and function of fish proteins which, from a dietary point of view, can be more or less DIGESTIBLE. Among the various peptides contained in the meat of fish species, sarcoplasmic ones are scarce, in particular globular proteins. (as the globulin), and those of the connective tissue (fibers collagen, fibers reticular and fibers elastic). This last group of proteins, which in terrestrial meat maintain compactness even after cooking the food, is responsible for the prolongation of the gastric stay and for this reason reduces the digestibility of the food. much more digestible than those of meat.
While lipidemia seems to greatly benefit from the nutritional intake of essential polyunsaturated fatty acids of the omega-3 series, present in fish, fish proteins intervene by reducing systemic inflammation (in particular, C reactive protein) and improving insulin sensitivity. ; both of these characteristics make fish proteins an important protection factor against Type 2 Diabetes Mellitus.
Note: The studies were conducted using cod proteins and further investigations are awaited for the other major species.
That's not all! Other investigations have examined further beneficial effects of fish proteins on human metabolism, but this time of the bio-regulatory type; it seems in fact that the administration of blue whiting proteins (Micromesistius poutassou) intervenes positively on the mechanisms of satiety by reducing the introduction of food. This characteristic, observed on the behavior of rats, was then justified by the hormonal analysis of the sample, which demonstrated the ability of fish proteins to stimulate the secretion of gastrointestinal mediators responsible for satiety: the cholecystokinin (CCK) and the glucagon peptide-1 (GPL-1). The result is therefore constituted by a physiological improvement in the regulation of body weight.
C-reactive protein in insulin-resistant menand women - Journal of Nutrition - Ouellet V, Weisnagel SJ, Marois J, Bergeron J, Julien P, Gougeon R, Tchernof A, Holub BJ, Jacques H. - 138: 2386-91 -2008 Dec. Fish, Molluscs, Crustaceans Anchovies or Anchovies Garfish Alaccia Eel Lobster Herring Lobster Whitebait Bottarga Sea bass (Sea bass) Squid Canocchie Scallops Canestrelli (Sea scallops) Capitone Caviar Mullet Monkfish (Monkfish) Mussels Crustaceans Dates Sea Fruits Fish Flour Fauna Fish stock Prawns Crabs Spider crab (Granceola) Halibut Sea salad Lanzardo Leccia Sea snails Prawns Cod Molluscs Octopus Hake Ombrina Oysters Sea bream Bonito Pangasius Paranza Anchovy paste Fresh seasonal fish Blue fish Puffer fish Swordfish Plaice Octopus (Octopus) Hedgehog of Sea Amberjack Salmon Sardines Sardines Scampi Cuttlefish Mackerel Sole Stockfish Surimi Sushi Telline Tuna Canned tuna Mullet Trout Fish roe Bluefish Clams OTHER FISH ARTICLES Categories Alcoholic Food Meat Cereals and derivatives Sweeteners Sweets Offal Fruit Dried fruit Milk and derivatives Legumes Oils and fats Fish andpeach products Salami Spices Vegetables Health recipes Appetizers Bread, Pizza and Brioche First courses Second courses Vegetables and Salads Sweets and Desserts Ice creams and sorbets Syrups, liqueurs and grappa Basic preparations ---- In the kitchen with leftovers Carnival recipes Christmas Light diet recipes Women's, mom's and dad's day recipes Functional recipes International recipes Easter recipes Celiac recipes Diabetic recipes Holiday recipes Valentine's Day recipes Vegetarian recipes Protein recipes Regional recipes Vegan recipes
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