Nutrients and contaminants in seafood: Seasonal variation of proximate and fatty acid class composition of wild and cultured brown meagre (Sciena umbra), a new species for aquaculture
Küçük Resim Yok
Tarih
2006
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Wageningen Academic Publishers
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
Mediterranean fishery and aquaculture industry is looking for alternative species for aquaculture in sea cages. Different species can be chosen as potential aquaculture candidates because of their eating qualities, their nature and ability to be held in captivity at high densities. In this regard, brown meagre (Sciena umbra) is one of the candidate species, which offers good possibilities. No studies about the quality of this species either wild or cultured exist. In the current study, the proximate and fatty acid class composition of the flesh of cultured and wild brown meagre (Sciena umbra) were analysed each month during a 8 months period of time. In addition, colour measurements and sensory analyses were carried out. Clear seasonal differences were determined in the proximate composition of wild and cultured fish. The seasonal dependent fatty acid analysis done for each group of fish, seemed to indicate higher levels of monoenes, PUFA and HUFA (n-3 and n-6) fatty acids in cultured fish and higher levels of saturated fatty acids in wild fish. In the sensory analysis wild meagre was perceived as having less fresh odour and fresh flavour and being less fat and less juicy. From the results obtained in the present work it can be concluded that cultured brown meagre can be an addition to traditional cultured species. © Wageningen Academic Publishers. The Netherlands, 2006.
Açıklama
Anahtar Kelimeler
Colour, Fatty acids, New species, Proximate composition, Sciena umbra
Kaynak
Seafood Research from Fish to Dish: Quality, Safety and Processing of Wild and Farmed Seafood
WoS Q Değeri
Scopus Q Değeri
N/A
