Comparative study of the chemical composition, amino acid content and nutritive value of fresh, frozen, salted, dried and rehydrated hake

The main purpose of this study was to evaluate the influence of the freezing, on the one hand, and salting/drying processes on the other, on the nutritional value of the hake. Data on the chemical composition of fresh, quick-freezing, and salted/dried/rehydrated hake fillets is given, as well as data on the mineral composition, identification of fatty acids in the lipidic extract, and amino acid composition of their proteins. The EUD values (enzymatic ultrafiltrate digest) in all three types of samples were then calculated, thereby determining the nutritional value of the hake after each process.