Abstract
This study aimed to assess the nutritional value of the five commercial fish species from the Persian Gulf. All species were low-fat (0.07-1.64 g/100 g) and low-calorie fish (108.54-126.17 cal/100 g). Lysine was the most important essential amino acid (EAA) (27.52%-28.82%). The total aromatic amino acids (TArAA), the ratios of essential amino acids to total amino acids (EAA/TAA), and the essential amino acids to non-essential amino acids (EAA/NEAA) were higher than recommended by FAO/WHO. Tryptophan was the primary limiting amino acid. Nemipterus japonicus had the best protein quality with an EAAI (75.92) and BV (71.02). Oleic acid (57.32%-72.75%) and alpha-linolenic acid (14.81%-39.45%) were the most abundant monounsaturated (MUFA) and polyunsaturated fatty acids (PUFA), respectively. The Platycephalus indicus, with high PUFA and PI levels (3.97% and 7.02%, respectively), has better lipid quality than other species. Consuming 111 g (59% meal portion), 258 g (138%), 180 g (96%), and 443 g (237%) of Atropus atropos, Sphyraena jello, N. japonicus, and Argyrops spinifer, respectively, could meet daily Ca, K, Fe, and Zn requirements. The Na/K ratio in five species and the Ca/Mg ratio in A. atropos and N. japonicus were in the standard range. In conclusion, all five fish species are good sources of lysine, oleic acid, alpha-linolenic acid, K, Ca, Zn, and Fe. N. japonicus and P. indicus have the best protein and lipid nutritional quality, respectively; they can be suggested for a healthy diet.