CHARACTERIZATION OF THE MINERAL COMPOSITION OF AFRICAN SHARPTOOTH CATFISH MEAT (CLARIAS GARIEPINUS)
DOI:
https://doi.org/10.31548/humanhealth.1.2026.32Keywords:
fish, mineral composition, macro elements, microelements, biological value, fish raw materialAbstract
The article presents the results of a comprehensive study of the mineral composition of African catfish (Clarias gariepinus) meat reared under modern intensive aquaculture conditions. The relevance of the study is determined by the increasing role of aquaculture in supplying the population with high-quality protein and mineral raw materials, as well as by the limited availability of scientific data on the mineral profile of African catfish produced under domestic farming conditions. The aim of the study was to determine and evaluate the content of biologically significant macro elements and microelements in the muscle tissue of African catfish and to assess the contribution of this fish's raw material to meeting the daily human requirements for essential mineral elements.
The object of the study was the meat of market-sized African catfish. The mineral composition was determined using modern physicochemical analytical methods after preliminary mineralization of the samples. The results demonstrated that African catfish meat has a balanced mineral profile, with potassium predominating, along with magnesium, calcium, and sodium at concentrations typical of freshwater fish. Among microelements, iron, zinc, copper, and manganese were identified, all of which play important roles in hematopoiesis, antioxidant protection, and the regulation of metabolic processes in the human body. Evaluation of adequate intake levels showed that consuming 100 g of African catfish meat provides a notable proportion of the daily requirement for several essential minerals.
Special attention was given to safety indicators. The obtained results indicate the absence of hazardous concentrations of toxic elements and a low level of radionuclides in the analyzed samples. Thus, African catfish meat can be considered a safe and promising raw material for the production of food products with enhanced biological value and functional properties.
Received 01.11.2025
Accepted 01.02.2026
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