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 Species form 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 for various 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 R rawwildrawfarmed 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 millionyear

oMultiple local samples of rawwild 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 http www 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

g100g regardless of the form of 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

mg100g

Source

Alaska native

Chum raw 7 1

Red smoked 34 1

Red canned wo 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 solidswbone 221 25

1Number of samples analyzed

Table 5 Eicosapentaenoic acid EPA and docosahexaenoic acid DHA two omega 3 fatty acids typically found in fish 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 in the 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 B12was higher in the AN

raw salmon 7.4 and 8.5 mcg 100g than in the 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 R raw

salmon Table 6 Moisture niacin and vitamin B12 in selected NFNAP salmon samples

Salmon Species form Moisture

g 100g Niacinmg100g Vitamin B12mcg 100g

Source

Alaska native

King raw 66.0 218.4 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 g100g

This corresponds to about 17 grams of protein per 3 oz serving 85 g or more than 13 of the Daily Value

DV for protein for adults 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 off between low fat and 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 g100g for most of the samples

Based on the data for calcium given in Table 4 canned salmon with bones provided between 19 and 24 of

the DV for 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 inAN 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 mg forcholesterol 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 in Table 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 B12in 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 for niacin and twice

the DV for 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 for niacin in a 3 oz serving but the average value of vitamin B12in the

same two retail canned red salmon provides 74 of the RDI for vitamin B12 in a 3 oz serving It appears

that salmon is a better source of vitamin B12 than of niacin

Conclusions

A variety of species and forms of salmon are available in the 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 from the Institute of Medicine of

the National Academies on balancing the benefits and risks in choosing seafood ranked salmon high as

a good choice 4The 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 13379 389

2Pehrsson PR Johnson J Nobmann 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

Qualitycontrol Materials in the USDA National Food and Nutrient Analysis Program NFNAP Anal

Bioanal Chem 384 61341 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 Y1CN5010

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

Program No 533.7

EPA001400