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Shellfish: proximate composition, minerals, fatty acids, and sterols.

I King1, M T Childs, C Dorsett

  • 1Department of Metabolism, University of Washington, Seattle 98195.

Journal of the American Dietetic Association
|May 1, 1990
PubMed
Summary
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Shellfish nutritional content varies widely by species. Generally, these seafoods are rich in zinc, iron, and beneficial long-chain omega-3 fatty acids, making them valuable dietary additions.

Area of Science:

  • Marine Biology
  • Nutritional Science
  • Food Chemistry

Background:

  • Shellfish are a significant food source globally and regionally.
  • Understanding the nutritional profile of commonly marketed shellfish is crucial for dietary recommendations.
  • Regional variations in nutrient content may exist due to environmental factors.

Purpose of the Study:

  • To determine the proximate composition, mineral content, fatty acid profiles, and sterol composition of eight commercially important shellfish species from the Northwest.
  • To provide a comprehensive nutritional analysis for these shellfish.
  • To assess the variability in nutrient content among different shellfish types.

Main Methods:

  • Proximate analysis for moisture and lipids.
  • Atomic absorption spectrophotometry for mineral content.

Related Experiment Videos

  • Gas chromatography for fatty acid and sterol analysis.
  • Analysis of eight shellfish species: sea scallops, blue mussels, Dungeness crab, pink shrimp, Pacific oysters, Manila clams, and California squid.

    • Main Results:

    • Lipid content varied significantly, from 0.7% in sea scallops to 3.1% in blue mussels.
    • Mineral content was highly variable; Northwest samples generally showed lower levels than reported elsewhere.
    • Shellfish are good sources of zinc; oysters, mussels, and clams are also rich in iron.
    • Long-chain n-3 polyunsaturated fatty acids predominated (37.6%–54.3%), with sea scallops notably high (>50%).
    • Cholesterol was the primary sterol in crustaceans and most mollusks, with California squid showing exceptionally high cholesterol levels.

    Conclusions:

    • Shellfish exhibit considerable nutritional diversity.
    • Despite variations, shellfish are generally nutrient-dense and beneficial for human diets.
    • Specific species like Pacific oysters, blue mussels, and Manila clams offer particularly high levels of essential minerals like iron.