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

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dc.contributor.authorCakli S.
dc.contributor.authorDincer T.
dc.contributor.authorCadun A.
dc.contributor.authorSaka S.
dc.contributor.authorFirat K.
dc.date.accessioned2019-10-27T00:01:46Z
dc.date.available2019-10-27T00:01:46Z
dc.date.issued2006
dc.departmentEge Üniversitesien_US
dc.description.abstractMediterranean 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.en_US
dc.identifier.doi10.3920/978-90-8686-581-9
dc.identifier.endpage476en_US
dc.identifier.isbn9789086860050
dc.identifier.scopusqualityN/Aen_US
dc.identifier.startpage469en_US
dc.identifier.urihttps://doi.org/10.3920/978-90-8686-581-9
dc.identifier.urihttps://hdl.handle.net/11454/21573
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherWageningen Academic Publishersen_US
dc.relation.ispartofSeafood Research from Fish to Dish: Quality, Safety and Processing of Wild and Farmed Seafooden_US
dc.relation.publicationcategoryKitap Bölümü - Uluslararasıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectColouren_US
dc.subjectFatty acidsen_US
dc.subjectNew speciesen_US
dc.subjectProximate compositionen_US
dc.subjectSciena umbraen_US
dc.titleNutrients 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 aquacultureen_US
dc.typeBook Chapteren_US

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