Northern smoothtongue: technochemical composition, nutritional and biological value

   The aim: To study the size and weight characteristics, nutritional and biological value of the Northern smooth-tongue Leuroglossus schmidti caught in the Sea of Okhotsk in the spring.

   Materials and methods: Samples of the Northern smoothtongue were collected during a voyage on the research vessel «Professor Kaganovsky» in the Sea of Okhotsk (coordinates 55°30’5 N 152°52’3 E) from March to May 2025, frozen and delivered to the laboratory of aquatic organism processing technology of the Pacific branch of «VNIRO» («TINRO»), where experimental studies were conducted.

   The results: Variability in the biomass characteristics of the Northern smoothtongue was found in the catches of the specified area. The maximum length of fi sh reached 14.30 ± 0.10 cm, weight – in the range from 22.31 to 24.9 g. The protein content in the muscle tissue of the silverfi sh was 12.45 ± 0.06 %, fat – 10.25 ± 0.07 %. In fish proteins, sulfur-containing amino acids were limiting, the actual biological value was 79.3 %. In the lipid composition, the ratio of saturated, monounsaturated and polyunsaturated fatty acids was 32.3:53.5:12.95. The content of omega-3 fatty acids was 9.14 % of the total fatty acids, which in quantity corresponded to 0.94 g / 100 g of muscle tissue. Calculated indicators of the biological effectiveness of fat in the meat of the Northern smoothtongue demonstrated its potential ability to normalize lipid metabolism in humans and reduce the risk of developing cardiovascular diseases.

   The practical signifi cance: The obtained data demonstrate the potential of using Northern smoothtongue for producing fish products, including those with functional purposes.

   Novelty: For the first time, comprehensive studies of the Northern smoothtongue were conducted, the size and weight characteristics, nutritional and biological value were determined, and factors of the potential positive impact of its lipids on human health were identified.

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