NUTRITIONAL AND BIOLOGICAL VALUE OF MAIKAN FISH

This paper presents the results of a research work on the total chemical composition, fatty acid composition and average size and weight of maikan fish belonging to the salmonid family of fishes. In addition, the contributions of saturated, monounsaturated and polyunsaturated fatty acids to fatty acidity were studied. To determine the chemical composition, energy value and fatty acid composition with measurement of weight and length, width and diametral dimensions of five different species of maikan fish caught in Lake Markakol were carried out in the testing laboratory of ‘Nutritest’ LLP. The average weight of the studied fish samples was – 1050 g, length – 40.4 cm, diameter – 24.6 cm.

The results of the research showed that the protein content of Maikan fish ranges from 18-22%, and the proportion of fat is 6-8%, which distinguishes it as a product with high nutritional value in the production of preserves. In addition, the proportion of monounsaturated fatty acids, the most beneficial for the human body, was 50.503%, and the proportion of polyunsaturated fatty acids-14.952±1.5%. The high content of monounsaturated fatty acids in oily fish indicates its nutritional and biological value. These fatty acids are believed to increase the level of ‘good’ cholesterol (HDL) in the body, reducing the level of ‘bad’ cholesterol (LDL), helping to prevent cardiovascular diseases.

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