Nutritional composition and sensory attributes of Alaskan flatfishes compared to plaice (Pleuronectes platessa). (27th December 2012)

• Record Type: Journal Article
• Authors: Karl, Horst; Manthey‐Karl, Monika; Ostermeyer, Ute; Lehmann, Ines; Wagner, Hubertus
• Is Part Of: International journal of food science & technology. Volume 48:Number 5(2013:May)
• Page Start: 962
• Page End: 971
• Publication Date: 2012-12-27
• Subjects: Food industry and trade -- Periodicals; 664
• DOI: 10.1111/ijfs.12048
• Languages: English
• ISSNs: 0950-5423

Abstract

<abstract abstract-type="main" id="ijfs12048-abs-0001"> <title>Summary</title> <p>Proximate composition, fatty acids profiles and other nutritional values were evaluated for fillets of <italic>Limanda aspera</italic> (yellowfin sole), <italic>Lepidopsetta bilineata</italic> (southern rock sole) and <italic>Lepidopsetta polyxystra</italic> (northern rock sole) and compared to North Sea plaice (<italic>Pleuronectes platessa</italic>). Additional information is given on the composition of fillets from arrowtooth flounder (<italic>Atheresthes stomias</italic>). Plaice (0.8% lipid) and Alaska soles (1.0–1.2% lipid) can be classified as lean species, resulting in low 0.3–0.5 g ∑EPA+DHA/100 g muscle, although the fatty acid profiles of the extracted lipids were characterised by high amount of n‐3 fatty acids (33.2–47.3%). Arrowtooth flounder belong to the medium‐fat species (4.3%). Taurine was the most prevalent free amino acid; mean values ranging between 221 mg100 g⁻¹ and 247 mg100 g⁻¹ wet weight. The selenium content varied between 130 and 310 μg kg⁻¹ ww. Sensory attributes of Southern and Northern rock sole were comparable to plaice.</p> </abstract>