Differentiation in the lipid quality of wild and farmed seabass (Dicentrarchus labrax) and gilthead sea bream (Sparus aurata)

被引：90

作者：

Orban, E ^{[1
]}

Nevigato, T ^{[1
]}

Di Lena, G ^{[1
]}

Casini, I ^{[1
]}

Marzetti, A ^{[1
]}

机构：

[1] Natl Inst Food & Nutr Res, Fish Qual Study Unit, I-00178 Rome, Italy

来源：

JOURNAL OF FOOD SCIENCE | 2003年 / 68卷 / 01期

关键词：

sea bass; gilthead sea bream; quality; lipid; aquaculture;

D O I：

10.1111/j.1365-2621.2003.tb14127.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The elements of differentiation that characterize the quality of the lipid fraction of wild and farmed sea bass (Dicentrarchus labrax) and gilthed sea bream (Sparus aurata) were investigated. Reared fish of either species had a total lipid content significantly higher than the wild counterparts. Liquid chromatography of unsaponifiable lipids showed, on a lipid gram basis, higher cholesterol levels in wild fish and comparable amounts of squalene, all-trans retinol, and alpha-tocopherol. Gas chromatography of total lipids revealed differences between the fatty acid profiles of wild and reared fish.

引用

页码：128 / 132

页数：5

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