Chemical Composition and Protein Quality of Some Southern New England Marine Species

Abstract

Chemical composition, nutritional quality of protein and mineral content of cod, whiting, scup, squid and monkfish were determined. With a protein content ranging between 15 and 18%, the amino acid composition, in vitro enzymatic digestibility and PER evaluation indicated variation among two species. Protein quality of scup was significantly superior and that of squid was significantly inferior (p < 0.05) when compared to other species. The ratio of essential to nonessential amino acids ranged between a high of 0.72 for whiting and a low of 0.62 for squid. The cholesterol values for all the species, except squid (80.65 mg/lOOg tissue), were between 18.58 and 37.69 mg/lOOg tissue. The elemental analysis indicated scup and squid values deviating from the other species for major essential trace elements.

Comparative chemical composition of different muscle zones in angler (Lophius piscatorius)

“…Moisture and total lipid contents ranged from 828 to 845 and 3.0 to 3.7 g kg À1 muscle (Table 2), respectively, in good agreement with the results reported in previous research carried out on angler muscle (Jhaveri et al, 1984;Barros-Velá zquez et al, 2008;García-Soto et al, 2011). Total lipid range can be considered low compared to the lipid ranges of other lean fish species such as hake (Merluccius merluccius) (Aubourg et al, 1999) and turbot (Psetta maxima) (Aubourg et al, 2007).…”

“…Protein content ranged from 135 to 161 g kg À1 muscle (Table 2), in agreement with the contents reported by previous research on proximate composition of angler muscle (Jhaveri et al, 1984). Compared to most lean and fatty fish species, this range of protein contents can be considered relatively low, particularly for the head zone (Aitken et al, 1982;Piclet, 1987).…”

“…Compared to most lean and fatty fish species, this range of protein contents can be considered relatively low, particularly for the head zone (Aitken et al, 1982;Piclet, 1987). However, digestibility value of angler muscle has been reported as 91.3% (Jhaveri et al, 1984), which places it in the digestibility range of teleostean fish species (88-96%; Piclet, 1987). An inhomogeneous distribution of protein content was observed in the present work, with a higher protein level observed in the tail zone.…”

“…Previous research related to chemical composition and nutritional value of angler is scarce and has focused on proximate and amino acid composition (Jhaveri et al, 1984), fatty acid composition (Sirot et al, 2008), and assessment of a-tocopherol and essential minerals (Jhaveri et al, 1984;Carvalho et al, 2005).…”

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“…Özyurt & Polat (2006) reported that the ratio of EAA to NEAA for wild sea bass were 0.75 and 0.77 for winter and summer respectively. According to other studies, the ratio of EAA to NEAA was 0.71 for cod Gadus morhua (Jhaveri et al, 1984) and mullet Mugil cephalus (Iwasaki & Harada, 1985); 0.74 for herring Clupea pallasi and 0.75 for chum salmon Oncorhynchus keta (Iwasaki and Harada, 1985). Similar ratios were obtained by and Valente et al (2011) in fillets of sea bream from other Mediterranean Regions in Europe.…”