Determination of the Caloric Value of Different Species of Salted Fish from Southern Brazil

Characterizing the energy content of salted fish products is essential not only for understanding their nutritional potential but also for evaluating how the traditional salting process modifies moisture, lipid concentration, and overall energy density, aspects directly relevant to food processing. In this study, we evaluated the caloric value of six species traditionally marketed and consumed in the southern region of Rio Grande do Sul, Brazil, an area known for its extensive artisanal fishing activity and diversity of coastal species. The samples analyzed included swordfish, pampo, papaterra, savelha, sardine, and crab, all of which underwent the traditional salting process.The energy value was determined using the Atwater factors, which assign 4 kcal/g to proteins and carbohydrates and 9 kcal/g to lipids. This methodology is widely used in food composition studies due to its accuracy and applicability to matrices with low moisture content, such as salted fish. The results showed wide variation among the species, reflecting intrinsic differences in muscle composition and lipid content. Swordfish had the lowest caloric value (116 kcal/100 g), while red mullet had the highest (311 kcal/100 g). The other species had intermediate values, ranging from 122 to 240 kcal/100 g.By evidencing how salting concentrates nutrients and alters the energetic profile of different species, the study provides information relevant to processing standardization, quality control, and technological applications in salted fish products. Including the geographic origin of the samples reinforces the regional relevance of the study and contributes to the traceability of the analyzed products.