Comparison of wild and farmed sea bass (Dicentrarchus labrax L) lipid quality

Lenas, Dimitrios; Chatziantoniou, Soumela E.; Nathanailides, Cosmas; Triantafillou, Dimitrios

doi:10.1016/j.profoo.2011.09.170

Cited by 27 publications

(37 citation statements)

References 14 publications

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“…The control had lowest DHA content (2.58%) while soya gave the highest DHA content (4.43%) followed by canola (4.22%) and olive (4.18%) groups. In this study, DHA contents were lower than those reported for farmed sea bass (Alasalvar, Taylor, Zubcov, Shahıdı, & Alexıs, 2002;Bhouri et al, 2010;Lenas et al, 2011;Baki et al, 2015).…”

Section: R E Sults An D Discussioncontrasting

confidence: 72%

“…The total amount of MUFA were in the range of 36.84–41.52% during storage period. Initial MUFA content of sea bass was 41.07%, which is higher than 30.14% by Baki et al (), 33.94% by Lenas et al (), 26.01% (dorsal muscle) and 25.3% (ventral muscle) by Bhouri et al () for farmed sea bass. In current study, MUFA contents of fish oil decresed all groups during storage period with higher decrease ( p < 0.05) in the control.…”

Section: Resultsmentioning

confidence: 58%

“…Among the treated groups, hazelnut oil gave the lowest MUFA (38%) whereas the highest value was obtained from soybean oil (38.34%), followed by sunflower (38.22%) at the end of storage period. Oleic acid content has been found much higher than the normal values reported for sea bass (Yıldız et al, ; Erdem et al ; Bhouri, Baki, & Samsun, 2009; Lenas et al, ). The higher amount of oleic acid in farmed sea bass and sea bream has been reported to result from commercial diet (Mnari et al, 2007; Erdem et al, ).…”

Section: Resultsmentioning

confidence: 80%

“…At the end of storage period, the highest SFA content was obtained the control (21.89%) followed by sunflower (20.13%) and olive (19.90%) whereas the lowest SFA was obtained from hazelnut (18.74%) and corn (18.97%). However, Baki et al () reported higher SFA content 26.50% for wild and 25.10% for farmed sea bass whereas Lenas, Chatzıantonıou, Nathanaılıdes, & Trıantafıllou () found 30.32% for wild and 20.66% SFA for farmed sea bass. Bhouri et al () also reported 30.6% SFA in dorsal muscle and 31.38% SFA in ventral muscle of farmed sea bass.…”

Section: Resultsmentioning

confidence: 97%

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The combined impact of nanoemulsion based on commercial oils and vacuum packing on the fatty acid profiles of sea bass fillets

Özoğul

Durmuş

Uçar

et al. 2017

J Food Process Preserv

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The effects of oil‐in‐water nanoemulsions using different commercial oils on the fatty acid composition of vacuum packed sea bass (Dicentrarchus labrax) fillets stored at 2 ± 2 °C were investigated. The highest SFA content was obtained from the control (21.89%) and among treated groups sunflower (20.13%) followed by olive group (19.90%) because of oxidation at the end of storage period. The total amount of MUFA were in the range of 36–41.52% during storage period. PUFA ranged from 19.31 to 30.11% in which EPA is present from 2.07 to 4.54% and DHA ranges from 2.58 to 7.07%. Hazelnut gave the highest PUFA content (24.35%), followed by canola (24.21%) and soybean (24.15%) at the end of storage since nanoemulsion and vacuum packing prevented the lipid oxidation. Application of nanoemulsion in combination with vacuum packing maintained the PUFA content of fish, especially hazelnut, canola, and soybean groups and can be used as a preservative for fish. Practical applications Lipid oxidation is undesirable in most foods because it causes to the development of undesirable off‐flavors known as rancidity. This study indicated that both application of nanoemulsion and vacuum packing maintained the PUFA content of fish. Lipid oxidation process in fish meat may be retarded by the use of nanoemulsions which have potential as a preservative for fish oil.

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Section: R E Sults An D Discussioncontrasting

confidence: 72%

Section: Resultsmentioning

confidence: 58%

Section: Resultsmentioning

confidence: 80%

Section: Resultsmentioning

confidence: 97%

See 2 more Smart Citations

The combined impact of nanoemulsion based on commercial oils and vacuum packing on the fatty acid profiles of sea bass fillets

Özoğul

Durmuş

Uçar

et al. 2017

J Food Process Preserv

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“…However, a major source of omega-3 fatty acids is becoming scarcer as the most captured fisheries become fully-exploited and overexploited (FAO, 2012b;Gjerde et al, 2013). This increasing demand and the dwindling of wild fish stocks require further development of the aquaculture sector in order to sustain the supply of nutritional products rich in fatty acids and other valuable nutritional substances for the human diet (Lenas et al, 2011). Therefore, mariculture is emerging as a sustainable and alternative way to increase production of fish rich in omega-3 fatty acids.…”

Section: Introductionmentioning

confidence: 99%

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Koral¹,

Tufan²,

Başçınar³

et al. 2015

Turk. J. Fish. Aquat. Sci.

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Smoking is a traditional preserving method used for both fish and meat products around the world. Smoked fish products have wide acceptance today due to their accustomed taste and aroma as well as their extended shelf-life. In this study, we aimed to determine quality changes and shelf-life of wild hot-smoked Mediterranean horse mackerel (Trachurus mediterraneus, Steindachner, 1868) during frozen storage (-20±2°C) in comparison with its cultured counterparts. After gutting, cleaning and draining the samples, they were salted in 10% brine solution for 1 h and hot smoked within the same day. The samples were placed in styrofoam plates covered with a stretched film and frozen at -40C for 24 h. Then, all samples were stored at -20±2°C until spoilage. Chemical, microbiological and sensory analyses were performed monthly to investigate their quality changes and the shelf stability of the products. The results of total volatile basic-nitrogen, thiobarbituric acid and trimethylamine were obtained within the acceptable levels. Histamine values were found well below the permitted limits set by Food and Drug Administration and European Union. Sensory results showed that both storage groups (wild and cultured) had 7 months of shelf-life. This study showed that hot-smoked wild and cultured horse mackerel can be stored at -20±2°C for 7 months. Culturing did not make any significant differences (P<0.05) in sensory quality despite of differences in chemical and microbiological changes between wild and cultured groups during storage. On the other hand, better consumer acceptance was observed for cultured samples indicating the advantage of culturing this species for a better market value. We also observed that frozen storage can retard the formation of biogenic amine contents and therefore, it is suggested to apply for such products to avoid histamine health risk.

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Lipid profile of fish species by liquid chromatography coupled to mass spectrometry and a novel linear retention index database

Rigano

Oteri

Micalizzi

et al. 2020

J of Separation Science

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In a previous article, Rigano et al. established a new linear retention index system for the identification of triacylglycerols by liquid chromatography methods only on the basis of the retention behavior and independently from many experimental parameters. In that work, a database of 209 compounds was built, but only 54 of them, typical of vegetable oils, were confirmed by mass spectrometry. The aim of the present research is to extend the applicability of the novel approach to more complex samples, such as fish lipid extracts, and assess the complementarity between mass spectromtery and retention information to achieve univocal identification. With this purpose, a new software was implemented to make the identification process easy and automatic as in gas chromatography-mass spectrometry where the retention index filter is added in the spectral search to discriminate between compounds with similar mass spectrometry spectra. A total of 69 species were identified and, thanks to their baseline separation obtained by an ultra high performance liquid chromatography method, a semiquantification was also performed. The species under investigation were Dicentrarchus labrax, coming from aquaculture and the wild. Some differences in their native lipid composition were observed, probably related to a different diet. A major number of samples would be necessary to confirm such a preliminary finding. K E Y W O R D Slinear retention index, lipids, sea bass, spectral library, triacylglycerols

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Comparison of wild and farmed sea bass (Dicentrarchus labrax L) lipid quality

Cited by 27 publications

References 14 publications

The combined impact of nanoemulsion based on commercial oils and vacuum packing on the fatty acid profiles of sea bass fillets

The combined impact of nanoemulsion based on commercial oils and vacuum packing on the fatty acid profiles of sea bass fillets

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Lipid profile of fish species by liquid chromatography coupled to mass spectrometry and a novel linear retention index database

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