COMPARATIVE ANALYSIS OF THE NUTRITIVE VALUE OF FRESHWATER AND MARINE HYDROBIANS

<ns0:p>The article presents the results of a comprehensive study on the chemical composition, amino acid profile, and fatty acid composition of the main commercial species of freshwater and marine fish, which constitute a significant segment of the modern fish market and are promising sources of high-quality proteins and lipids in human nutrition.The purpose of the work is to carry out a comparative analysis of the chemical composition and nutritional value of freshwater and marine aquatic organisms, to determine their protein and lipid value, features of amino acid and fatty acid profiles, and to substantiate recommendations for the rational use of various types of fish raw materials in nutrition.The study's subjects included freshwater species, such as carp, grass carp, and silver carp, as well as marine species, including cod, trout, and mackerel. When performing the work, methods of systematization, analysis, and generalization of information were used. To search for scientific sources, scientifically metric bibliographic databases were used: Scopus, Web of Science, and Google Scholar.The results obtained indicate that the energy value of freshwater fish ranges from 104.35 to 129.85 kcal/100 g, which allows us to classify them as high-protein (15.60–18.91%) and low- or medium-fat products (3.1–8.1%). It has been proven that the proteins of carp and grass carp are characterized by a balanced composition of essential amino acids and do not contain limiting amino acids, while in silver carp the limiting ones are valine and methionine+cystine. In marine fish species, the ratio of essential amino acids exceeds the indicators of the “ideal protein”, which indicates their high biological value. Analysis of the fatty acid composition demonstrated species differences in the ratio of saturated, mono- and polyunsaturated fatty acids.The research has significant practical implications for the food industry, dietetics, and aquaculture, as it highlights the importance of a rational combination of different fish species in human nutrition to provide the body with essential amino acids and essential fatty acids optimally.</ns0:p>