Differentiation in the Lipid Quality of Wild and Farmed Seabass (<i>Dicentrarchus labrax</i>) and Gilthead Sea Bream (<i>Sparus aurata</i>)

Orban, E.; Nevigato, Teresina; Lena, Gabriella Di; Casini, Irene; Marzetti, A.

doi:10.1111/j.1365-2621.2003.tb14127.x

Cited by 90 publications

(112 citation statements)

References 16 publications

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“…In the present study, protein rate of wild sea bass was 6.27% and more than cultured sea bass. The results showed similarity with the results of the studies conducted by Erdem (2006) in brook trout and by Orban et al (2003) in gilt-head breams and sea bass but showed differences with the results of the study of Yıldız et al (2007) in sea bass. This difference might arise from the fish size, environment and the feed content.…”

Section: Resultssupporting

confidence: 77%

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Baki¹,

Gönener²,

Kaya³

2015

Turk. J. Fish. Aquat. Sci.

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In this research biochemical, amino acid and fatty acid compositions of wild and cultured sea bass (Dicentrarchus labrax) were compared.Crude protein (CP), crude fat (CF) and moist contents were 19.13% and 18.0%; 8.90% and 10.30%; 68.37% and 68.83% for wild and cultured sea bass, respectively. Essential amino acid (EAA) were 6921±11 and 7360.5±266.5 mg/100g in wild and cultured sea bass, respectively and the differences between them were insignificant (P>0.05). Saturated fatty acid (ƩSFA) were 26.50±0.06% and 25.11±0.01% in wild and cultured sea bass, respectively, and the differences between them was significant (P<0.05). Mono unsaturated fatty acids (ƩMUFA) were 27.55±0.22% and 30.14±0.02% andpoly unsaturated fatty acids (ƩPUFA) were 35.06±0.02% and 33.82±0.12% in wild and cultured sea bass respectively and the results between them were found insignificant (P>0.05).n3/n6rates were 2.02±0.01 and 1.02±0.06 inwild and cultured sea bass, respectively (P<0.05).It was found that C18:2n6c linoleic acid, C18:3n3a-linolenic acid and C22:1n9 erucic acid values in cultured sea bass and C20:5n3 EPA and C22:6n3 DHA in wild sea bass values were high.Keywords: Seabass, Dicentrarchus labrax, biochemical composition, amino acid composition, fatty acid composition. Doğal ve Yetiştiricilik Yoluyla Elde Edilen

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Section: Resultssupporting

confidence: 77%

“…al. (2007), Alasalvar (2002) and Orban et al (2003) in sea bass, by Erdem (2006) in brook trout and by Nowosad et al (2015) in European eel. Protein quality is determined by the quantity of essential amino acids in protein.…”

Section: Resultsmentioning

confidence: 99%

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Baki¹,

Gönener²,

Kaya³

2015

Turk. J. Fish. Aquat. Sci.

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“…Increased flesh lipid in farmed compared to wild European sea bass has been reported in the literature (21,28,29), although a recent study reported no difference in flesh lipid between farmed and wild fish (22). Similarly elevated flesh lipid levels in farmed versus wild fish have also been reported for gilthead sea bream (Sparus aurata) (29,30), red porgy (Pagrus pagrus) (31), rainbow trout (Oncoryhchus mykiss) (20), and Atlantic salmon (Salmo salar) (32). These data suggest that the intensive culture of sea bass using diets with a lipid content of ∼20% results in increased lipid deposition in farmed bass compared to wild fish.…”

Section: Discussionmentioning

confidence: 99%

“…The pyrolysis gases then passed through a carbosorb/magnesium perchlorate trap to remove traces of CO 2 and water, respectively, and thereafter through a packed 50 cm × 6 mm i.d. GC column filled with molecular sieves of 5 Å held at 30°C to separate H2, N2, and CO. A portion of the effluent was allowed to flow into the ion source of the IRMSr (ThermoFinnigan, TracerMAT), and the 18 29.32‰ vs VSMOW) was used. The use of a matrix standard allowed correction for this drift in addition to the normal drift correction, specific to the IRMSr.…”

Section: Methodsmentioning

confidence: 99%

Discrimination of Wild and Cultured European Sea Bass (Dicentrarchus labrax) Using Chemical and Isotopic Analyses

Preston

et al. 2007

J. Agric. Food Chem.

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Recent legislation in the European Union (EC/2065(EC/ /2001 requires that seafood must provide the consumer with information that describes geographical origin and production method. The present studies aimed to establish methods, based on chemical and stable isotopic analysis, that could reliably differentiate between wild and farmed European sea bass (Dicentrarchus labrax). The study measured fatty acid and isotopic compositions (δ 13 C and δ 18 O) of total flesh oil, δ 15 N of the glycerol/choline fraction, and compound-specific analysis of fatty acids (δ 13 C) by isotope ratio mass spectrometry. The sample set comprised 10 wild and 10 farmed sea bass from England (wild) and Scotland or Greece (farmed). Discrimination was achieved using fatty acid composition with 18:0, 18:2n-6, 20: 4n-6, and 22:6n-3 providing the highest contributions for discrimination. Principal component analysis of the data set provided good discrimination between farmed and wild sea bass where factor 1 and factor 2 accounted for 60% of the variation in the data.

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“…The increase in the pH value occurs owing to the effects of ammonia and other similar volatile base compounds as a result of the decomposition. The pH value in culture sea bass found by Periago et al (2005) and Orban et al (2003) were 6.44 and 6.27 respectively. In our study, pH values were lower than 7.00 for all samples and they were in acceptable quality.…”

Section: Ph Analysis Resultsmentioning

confidence: 93%

Determination of meat quality of sea bass (Dicentrarchus labrax) sold at different selling areas

Alparslan¹,

Hasanhocaoglu²,

Metin³

et al. 2014

Emir. J. Food Agric

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This study was carried out on farmed sea bass which are sold at local market, public market and hypermarket that are in operation throughout the year in centre of Mugla province in Turkey. In the study, microbiological analysis (total aerobic mesophilic bacteria, psychrophilic bacteria, enterobacteriaceae), sensory analysis and chemical analysis (pH, total volatile basic nitrogen (TVB-N), trimethylamine (TMA-N), thiobarbituric acid (TBA), crude oil and crude protein) were performed. When the results of the study was evaluated generally, it was determined that all the sea bass bought from different selling areas were good chemical and sensorial quality and marketable. On the other hand, according to results of microbiological analysis, it was found that total number of aerobic mesophilic and psychrophilic bacteria exceeded the consumable limit values in hypermarket (May), public market (May and October) and outdoor market. It was determined that it reached high values especially in summer months in terms of Enterobacteriaceae. It was observed that sea bass sold in hypermarket were cleaner in winter months (November-December-January) than the ones sold in other selling places. It was ascertained that temperature was more proper for Enterobacteriaceae growth and also fish sold in public market in summer were bad quality.

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Differentiation in the Lipid Quality of Wild and Farmed Seabass (Dicentrarchus labrax) and Gilthead Sea Bream (Sparus aurata)

Cited by 90 publications

References 16 publications

Untitled

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Discrimination of Wild and Cultured European Sea Bass (Dicentrarchus labrax) Using Chemical and Isotopic Analyses

Determination of meat quality of sea bass (Dicentrarchus labrax) sold at different selling areas

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