Comparison of nutritional value and microbiological status of new imported fish species on the German market. (4th April 2014)

• Record Type: Journal Article
• Authors: Karl, Horst; Lehmann, Ines; Manthey‐Karl, Monika; Meyer, Carsten; Ostermeyer, Ute
• Is Part Of: International journal of food science & technology. Volume 49:Number 11(2014:Nov.)
• Page Start: 2481
• Page End: 2490
• Publication Date: 2014-04-04
• Subjects: Food industry and trade -- Periodicals; 664
• DOI: 10.1111/ijfs.12543
• Languages: English
• ISSNs: 0950-5423

Abstract

<abstract abstract-type="main" id="ijfs12543-abs-0001"> <title>Summary</title> <p>Proximate composition, fatty acid profile, other nutritional values and spoilage indicators were examined in the muscle meat of five species: barramundi (<italic>Lates calcarifer</italic>) from various origins, tilapia (<italic>Oreochromis</italic> spp.) of different qualities, cobia (<italic>Rachycentron canadum</italic>) and leather jacket (<italic>Aluterus monoceros</italic>) from the Pacific Ocean and Patagonian grenadier (<italic>Macruronus magellanicus</italic>) from South America. Lowest lipid contents (0.4% and 0.8%) were found in leather jacket and cobia. Leather jacket fillets had lowest protein (16.2%) and highest sodium chloride content (4.9%). Concentrations of ∑EPA + DHA were 0.1 g 100 g⁻¹ for tilapia and leather jacket, 0.2 g 100 g⁻¹ for barramundi and cobia and 0.7 g 100 g⁻¹ for Patagonian grenadier. Barramundi and tilapia were characterised by high taurine content (215 and 276 mg 100 g⁻¹ ww.), and cobia had only low levels (41 mg 100 g⁻¹ ww.). Iodine contents were low and selenium levels varied between 303 and 570 μg kg⁻¹ ww. No sign of spoilage was detected.</p> </abstract>