The chemical composition of different edible locations (central and edge muscles) of flat fish (Lepidorhombus whiffiagonis)

Abstract

Summary The chemical composition of the different edible locations (central and edge muscles) of a flat fish (megrim, Lepidorhombus whiffiagonis) was comparatively analysed at both body sides. Higher moisture and lower lipid contents were obtained in central muscles than in edge ones. Edge sites showed higher triacylglycerols and sterols contents and lower mean phospholipids values than central muscles. A higher α‐tocopherol presence was observed in the lipid fraction of central muscles than in the edge ones. For both fish sides, fatty acid (FA) analysis showed lower monounsaturated FA and higher polyunsaturated FA contents and ω3/ω6 ratios in central muscles. Presence of essential elements (Co, Cu, Mn, Se, Zn) did not provide differences among sites considered. Concerning toxic elements, As content showed greater levels in central muscles than in their corresponding edge sites for both fish sides, upper zones showed higher mean scores in As, Cd, Cr, Hg, Ni, Pb and V.

Nutritional and Healthy Value of Chemical Constituents Obtained from Patagonian Squid (Doryteuthis gahi) By-Products Captured at Different Seasons

“…Consequently, a similar trend for total lipid and moisture was detected, opposite to the trend of proteins and ST. Remarkably, a direct relationship between TG and total lipid levels has been proved in the edible parts of marine species, which agrees with the role of TG as being a storage or depot lipid class [ 5 , 33 ].…”

“…Therefore, a similar tendency is concluded for this lipid class than for protein content and opposite to water and lipid levels. However, an inverse ratio between sterol content and total crude lipids has been detected in edible parts of marine species [ 5 , 33 ]; this inverse ratio has been justified on the basis that ST are reported to contribute to functional properties and play structural roles in living bodies, as in the previously mentioned case of PL.…”

“…The qualitative analysis of FA composition of squid by-products can be considered very similar to that of the edible part of cephalopod species and marine species in general, showing a wide variety of saturated, monounsaturated, and polyunsaturated FA ( Table 3 ) [ 5 , 33 , 35 ]. From a quantitative point of view, the most abundant FA was DHA, followed by C16:0 and EPA.…”

“…Acid-catalysed esterification and transesterification by using acetyl chloride in methanol were employed for converting lipid extracts into fatty acid methyl ester (FAME). The resulting FAMEs were then analysed by gas–liquid chromatography (Perkin Elmer 8700 chromatograph, Madrid, Spain) [ 33 ]. Identification was carried out according to their retention times and comparison with standard mixtures (Qualmix Fish, Larodan, Malmo, Sweden; FAME Mix, Supelco, Inc., Bellefonte, PA, USA).…”

Changes in the EPA and DHA content and lipids quality parameters of rainbow trout (Oncorhynchus mykiss, Walbaum) and carp (Cyprinus carpio, L.) at individual stages of hot smoking

“…The differences in the distribution of lipids in rainbow trout fillet and its various properties depending on the location were presented by Bienkiewicz et al. (2013) Barbosa et al. (2017).…”