Nutritional traits of dorsal and ventral fillets. from three farmed fish species

被引：116

作者：

Testi, S

Bonaldo, A

Gatta, PP

Badiani, A

机构：

[1] Univ Simon Bolivar, Lab Acquacoltura, Polo Sci Didatt Cesena, I-47042 Cesenatico, FC, Italy

[2] Univ Bologna, Dipartimento Morfofisiol Vet & Prod Anim, I-40064 Ozzano Dell Emilia, BO, Italy

来源：

FOOD CHEMISTRY | 2006年 / 98卷 / 01期

关键词：

flesh composition; fatty acid profiled European sea bass; gilthead sea bream; rainbow trout;

D O I：

10.1016/j.foodchem.2005.05.053

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Dorsal and ventral fillet portions (DP and VP, respectively) of European sea bass (Dicentrarchus labrax, ESB), gilthead sea bream (Sparus aurata, GSB), and rainbow trout (Oncorhynchus mykiss, RBT) were analysed for proximate constituents, and fatty acid composition and content. Moisture and lipid content differentiated DP from VP in all species. Significant differences emerged between DP and VP from ESB for MUFA, PUFA, and DHA contents. The n6/n3 ratio ranged from 0.22 (DP in RBT) to 0.38 (VP in GSB). The highest hypocholesterolaemic/hypercholesterolaemic fatty acid ratio pertained to DP and VP from RBT, and the lowest peroxidisability index to VP from GSB and ESB. The index of nutritional quality for EPA + DHA was always higher in VP than in DP, that of RBT being especially interesting because it is associated with a lower energy value than that from ESB and GSB. (c) 2005 Elsevier Ltd. All rights reserved.

引用

页码：104 / 111

页数：8

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