# Nutrient 

# content 

# and variability 

# in 

# newly obtained 

# salmon data for

# USDA Nutrient 

# Database for 

# Standard Reference

Table 

# 1 Salmon species and scientific names Salmon Species 

## Name Scientific 

## Name Atlantic Salmo salar 

## Chum Oncorhynchus keta Coho 

# O kisutch King Chinook 

# O tshawytscha Pink 

# O gorbuscha Red Sockeye 

# O nerka

Table 

## 2 Methods used for nutrient analyses of salmon samples
Nutrient 

# AOAC Method 

## Number and Description Moisture 934.06
–vacuum oven Protein 968.06

– combustion Fat 954.02 – acid hydrolysis Calcium 984.27
–ICP Fatty acids 996.06

– gas chromatography Cholesterol 994.10
–gas chromatography Niacin 944.13

– microbiological Vitamin B12 952.20

– microbiological Table 

## 3 Proximate composition of salmon samples Salmon Speciesform Moisture 

## g100g Protein 

## g100g Total lipid g 100g Source Alaska Native 

# AN King raw 66.0 2 1 20.2 2 11.7 

# 2 Chum raw 72.3 1 20.7 1 3.67 

## 1 Red smoked 26.9 1 56.9 1 11.0 

# 1 Retail 

# R Atlantic farmed raw 68.9 2 19.9 2 10.8 

# 2 Atlantic wild raw 68.5 21 19.8 9 6.34 

## 7 Pink raw 76.4 141 19.9 141 3.45 144 Red raw 70.2 48 21.3 45 8.56 48 1Number of samples analyzed 

# Jacob Exler Pamela

# R Pehrsson Nutrient 

# Data Laboratory Beltsville 

# Human Nutrition 

# Research 

# Center

# ARSUSDA 10300 Baltimore 

# Ave Beltsville

# MD 20705

Introduction Among seafood species consumed in the United States salmon is an important contributor of

## many nutrients The Food and Drug Administration 

## FDA includes sixspecies of salmon in two separate categories in its list of the top 20 most frequently consumed fish in the United States for voluntary
nutrition labeling Salmon is also 

## a highly 

## consumed nutrient dense food in the diet of Alaska Natives 

# AN The objective of this work was to generate nutrient data forvarious 

## forms sources and species of salmon not sampled before or

# resampled The nutrient data will be migrated into the Nutrient Data Laboratory’s 

## NDL Nutrient Data Bank System 

# NDBS compiled and released into the 

## USDA National Nutrient Database forStandard Reference 

# SR to provide current and accurate data forthese foods 

## Materials 

# and Methods

__Sampling
Retail samples of salmon were obtained from 

## a nationally representative sampling plan as part of the National Food and Nutrient Analysis Program 

## NFNAP 1

oAnalytical composites of retail 

# Rraw wild 

# raw farmed and 

## canned salmon were picked up in each of 12 supermarkets across the 

# US oSupermarkets were randomly selected from a pool of stores with sales volumes exceeding 2 million year oMultiple local samples of

# raw wild 

## smoked and 

## canned AN salmon were obtained with the assistance of tribal representatives and researchers 2 oSpecies and scientific 

## names of the sampled salmon are shown in Table 

## 1

__Data Review

__FALCC and NDL conducted quality control review

__Approved data were migrated into the 

## NDBS and compiled forrelease to

# SR located at the 

## NDL Web
site 

# httpwww arsusda

# gov nutrientdata __Sample Preparation and Storage

oAll samples were shipped on dry ice where necessary to the Food Analysis

Laboratory Control Center 

## FALCC Virginia Polytechnic Institute and State University where they were stored prior to compositing

__Fresh samples were frozen and stored at 65oC

__Prepared 

## smoked samples were frozen and stored at 65oC

__Shelf stable 

## canned samples were at 

## room temperature 

## oSample composites prepared using standard protocols previously established

to insure homogeneity and to preserve nutrient integrity oComposites were homogenized with liquid nitrogen placed in jars under

nitrogen and stored frozen at 65oC until they were shipped to the analytical laboratories

__Nutrient Analysis

oTogether with the food samples FALCC also sent certified reference materials

and inhouse prepared control materials to monitor the analyses done by the laboratories 3

__Commercial analytical laboratories 

## preapproved for participation in 

## NFNAP

analyzed the food samples and the 

## QC materials using 

## AOAC or other acceptable methods for general nutrients proximatesminerals vitamins fatty acids and amino acids see Table

# 2 Results Sample size number of composites analyzed varies forthe fish items and nutrients because 

## some of the foods were sampled using different protocols Also in a few cases the values were calculated In Tables 

# 36 values with sample size 1 represent multiple samples with only 

## a single composite analyzed A sample size 

## 0 represents a calculated value Table 

# 3 Data on the moisture protein and total lipid content of seven forms of

## salmonThe moisture level in the AN red smoked sample 26.9

# g100g is significantly lower than that in the AN and 

## R raw samples 66.0
–76.4 

# g100g Protein is also correspondingly higher in the 

## AN red smoked sample 56.9 

# g100g than in the other AN and 

## R samples 19.8

–21.3 

# g100g Total lipid is the most variable nutrient 

## among the proximates 

## shown ranging from 3.45 to 11.7 

# g 100g regardless of the formof

## salmon In general nutrient content increased as moisture content decreased

Table 

# 4 Calcium values for nine forms of salmon 

## Raw salmon tissue contained between 

## 6 and 13

# mg100g Retail canned salmon with bone had 221 to and 277

# mg100g Other processed forms had intermediate levels of 28 to 

## 69

# mg100g Table 

## 4 Calcium content of salmon samples Salmon Species form Calcium 

# mg 100g Source Alaska native 

## Chum raw 

## 7 

# 1 Red smoked 34 

# 1 Red canned 

# w o bone 28 

# 1 Red canned smoked 69 

# 1 Retail Atlantic wild raw 12 

# 3 Pink raw 13 

# 0 Pink canned solids 

# wbone 277 

## 41 Red raw 

## 6 

# 1 Red canned solids

# wbone 221 

## 25 1Number of samples analyzed Table 

## 5 Eicosapentaenoic acid 

## EPA and docosahexaenoic acid 

# DHA two 

## omega 3 fatty acids typically found infish and cholesterol in 10 forms of salmon Moisture and total lipid contents are given for comparison The EPA content ranged between 

## a low level of 0.04

# g100g in AN raw 

## chum and 

## R red raw and 

## a high level of 0.62 

# g100g in R 

## raw farmed Atlantic salmon The 

## DHA content ranged between 0.41 

# g100g in AN raw 

## chum and 1.42

# g100g in

## red smoked salmon The highest level of cholesterol 141

# mg100g was in the lowermoisture AN smoked red salmon 

## Raw salmon had cholesterol values ranging between 52 and 62

# mg100g Cholesterol in the retail canned red salmon 

## was 44 

# mg100g and the retail canned pink was 82

# mg100g
Table

# 5 Moisture fat EPA1 

## DHA2 and cholesterol in salmon samples Salmon Species form Moisture 

# g100g Total lipid 

## g100g 

## EPA g100g 

## DHA 

# g100g Cholesterol 

# mg100g Source Alaska native King raw 66.0 

# 23 11.7 

# 2 0.12 

## 1 0.71 

# 1 61 

# 1 Chum raw 72.3 

# 1 3.67 

## 1 0.04 

## 1 0.41 

# 1 59 

# 1 Coho raw 69.4 

# 1 5.57 

## 1 0.18 

## 1 1.38 

# 1 58 

# 1 Red smoked 26.9 

# 1 11.0 

# 1 0.28 

## 1 1.42 

# 1 141 

# 1 Retail Atlantic farmed raw 68.9 

# 2 10.8 

# 2 0.62 

## 2 1.29 

# 2 59 

# 2
Atlantic wild raw 68.5 

## 21 6.34 

## 7 0.29 

## 2 1.12 

# 2 55 

# 0 Pink raw 76.4 141 3.45 144 0.10 

## 1 0.59 

# 1 52 

# 0 Pink canned 70.5 

## 41 4.83 

## 41 0.11 

## 37 0.69 37 82 37 Red raw 70.2 

## 48 8.56 

## 48 0.04 

## 3 0.65 

# 3 62 11 Red canned 67.5 

## 25 7.31 1689 0.15 

## 22 0.88 22 44 

# 3 1EPA Eicosapentaenoic Acid 2DHA Docosahexaenoic Acid 3Number of samples analyzed Table 

# 6 Moisture niacin and vitamin B12 in 10 forms of

## salmon The highest levels of niacin occurred inthe two 

## AN smoked red salmon 13.1 and 22.0

# mg100g The raw and

# R canned salmon had niacin values ranging between 5.8 and 8.4

# mg100g Vitamin B12 was higher in the AN 

## rawsalmon 7.4 and 8.5 

# mcg 100g than inthe 

## R raw salmon samples 2.8 

## –5.0 The AN

## smoked red salmon had the highest value 14.3 

# mcg100g The R canned salmon values for vitamin B12 5.0 and 5.5

# mcg100g were closer in line with the high end of the range for 

## Rraw 

## salmon Table 

## 6 Moisture niacin and vitamin B12 in selected NFNAP salmon samples
Salmon Species form Moisture g 100g Niacin mg100g Vitamin B12 mcg 100g Source Alaska native King raw 66.0 

# 2 1 8.4 

## 2 7.4 1 Coho raw 69.4 

# 1 7.9 1 8.5 1 Red smoked 26.9 

# 1 22.0 

## 1 14.3 1 Red canned smoked 56.5 

# 1 13.1 1 7.4 1 Retail Atlantic farmed raw 68.9 

# 2 7.5 

## 2 2.8 2 Atlantic wild raw 68.5 21 7.9 13 3.2 10 Pink raw 76.4 141 7.0 0 3.0 0 Pink canned 70.5 41 7.4 15 5.0 15 Red raw 70.2 48 5.8 11 5.0 1 Red canned 67.5 25 7.6 12 5.5 12 1Number of samples analyzed 

## Discussion As shown in Table 

# 3 the level of protein in raw salmon species is relatively consistent at about 20

# g 100g This corresponds to about 17 grams of protein per

# 3 oz serving 85

# g or

## more than 

# 1 3 of the Daily Value 

# DV for protein foradults The 

## much higher level of protein in the AN smoked red salmon 48.4

# g3 oz is due to the drying that occurs during the smoking process and is reflected in the 

## much lower moisture content Using 

## 5 grams of fat per 100 grams of fish as 

## a cut offbetween low fatand high fat fish most of the species can be considered high fat fish There is

## a relatively narrow range of values for the 

## sum of moisture and fat between 75 and 

## 80

# g100g Ash not 

## shown is about 1.2

# g 100g for most of the samples Based on the data forcalcium given in Table 

# 4 canned salmon with bones provided between 19 and

# 24 of the DVfor calcium The intermediate values for the other processed forms of salmon are about five times higher than values for raw salmon This might be explained by

## some of the calcium being leached from the bones into the flesh during the processing procedures or by the presence of

## some small pieces of bone in the edible portion As shown in Table 

# 5 the level of

## DHA is consistently higher than the level of EPA up to 

## more than 10 times for the lowest levels of 

## EPA However there does not appear to be any consistent relationship between the amount of total lipid and the amount of 

## DHA in the reported samples The lowest level of DHA in

## AN raw chum salmon corresponds to a low total lipid level in the 

## same sample however the high level of

## DHA in raw samples of AN coho and 

## R raw farmed Atlantic salmon correspond to total lipid values of 5.6

# g100g and 10.8

# g100g respectively 

## Some of this variability is due to species differences and 

## some is probably due to the limited 

## number of samples that were analyzed With 

## a DV of

## 300 mgforcholesterol a 3 oz serving of raw salmon provides about 

# 18 of the 

# DV Even the highest value in AN smoked red salmon is only

# 40 of the 

## DV 120

# mg3

# oz It isn’t clear 

## why there is such

a difference between the cholesterol content in the red and the pink canned salmon samples It may be due to species differences 

# and or it 

## may be due to the limited number of analytical values Based on the data given inTable 

# 6 the highest levels of niacin in the two AN smoked red salmon samples may be related to the loss of moisture during processing Applying this reason to the highest value of vitamin B12 in the AN

## smoked red salmon does not hold given the value of 7.4 

# ug 100g forthe 

## AN canned smoked red salmon A

# 3 oz serving of

## AN smoked red salmon provides 

# 94 of the DV forniacin and twice the DVfor vitamin B12 Averaging the values in the raw salmon samples provides 

# 32 of the DV for niacin and 

# 50 of the DVfor vitamin B12 per serving The average value of niacin in the two retail canned red salmon also provides 

# 32 of the RDI forniacin in a 3 oz serving but the average value of vitamin B12 in the same two retail canned red salmon provides 

# 74 of the RDI forvitamin B12 in a 3 

## oz serving It appears that salmon is a better source of vitamin B12 than of niacin


## Conclusions Avariety of species and formsof salmon are available inthe American diet and are important to the
diet of Alaska Natives Besides the availability of different species and wild and farmed sources for 

## some there are also 

## smoked canned and 

## smoked and canned some with bone and 

## some without forms This variety allows the consumer a wide range of choices that contain reasonable and significant levels of important nutrients The recently published report fromthe Institute of Medicine of the National Academies on balancing the benefits and risks in choosing seafood ranked salmon high as 

## a good choice 4 The data presented here clearly support that decision


## References 1Pehrsson 

# PR Haytowitz 

# DB Holden 

# JM Perry CR and Beckler 

## DG 2000 USDA’s National Food and Nutrient Analysis 

## Program Food Sampling 

## J Food 

## Comp Anal 13

## 379 389
2Pehrsson 

# PR Johnson 

# JNobmann 

# ED Amy 

# L Haytowitz DB and Holden 

## J 2005 Sampling and Analysis of Alaska Native Subsistence 

## Foods USDA ARS Nutrient Data Lab and The Alaska Native Tribal Health Consortium Poster at Experimental Biology San Diego 

# CAApril 

# 26
3Phillips 

# KM Patterson 

# KY Rasor 

## AS Exler

# J Haytowitz 

# DB Holden 

## JM and Pehrsson 

## PR 2006 Quality control Materials in the USDA National Food and Nutrient Analysis Program 

## NFNAP Anal Bioanal 

## Chem 384

# 6 1341 1355

4Institute of Medicine 

## 2006 Seafood Choices Balancing Benefits and Risks The National Academies Washington DC 

## Acknowledgement This work 

## was supported by 

## USDA ARS and NIH Agreement 

# No Y1

# CN5010 Special thanks go to Bethany Showell for her assistance in preparation of this poster 

# Program

# No 533.7