Evaluation of the fillet quality of wild-caught white sea bream (Diplodus sargus L.) and brown meagre (Sciaena umbra L.) captured from the Aegean Sea

Abstract

White sea bream (Diplodus sargus) and brown meagre (Sciaena umbra) were caught from the wild in Aegean Sea (Greece), and studied for their proximate, fatty acid and amino acid composition to evaluate their nutritional value for human consumption and their potential as candidate fish species for Mediterranean aquaculture diversification. Both species exhibited very low muscle fat, ranging at 1%. White sea bream was found to have higher muscle eicosapentaenoic (EPA) and docohexaenoic (DHA) contents and total n-3 fatty acids than brown meagre. A superiority of white sea bream in aspects of thrombogenicity was indicated, showing higher atherogenic (0.679) and thrombogenic indices (0.377) comparing to the respective values for brown meagre (0.610 and 0.579). The two-studied species exhibited high-quality protein as food source, with white sea bream showing a higher essential to non-essential amino acid (EAA/NEAA) rate, 0.764 vs 0.704, respectively. The individual to total essential amino acids rates of lysine and leucine were the highest ones for both studied species, while no significant differences were observed among them.

Assessment of the effects of sex and harvesting season on lipid and fatty acid composition of Sparidae species

“…Among the PUFA, EPA, and DHA were determined as 8.15 ± 0.31% and 7.76 ± 0.52%, respectively. Although similar fatty acid results were obtained with our study, DHA amount was lower than the above‐mentioned study (Kouroupakis et al, 2019). Grigorakis (2017) examined lipid quality of Mediterranean‐farmed marine fish, wild Diplodus annularis, Diplodus sargus , and Diplodus vulgaris and they found that the lipid content of the species were 0.92%, 1.51%, and 2.27%, respectively.…”

“…In white seabream, MUFA and PUFA were found to be higher in spring months. Kouroupakis et al (2019) evaluated the quality of white seabream (Diplodus sargus) fillets that captured from the Aegean Sea and revealed the lipid value of as 1.09 AE 0.09%. The highest SFA value obtained in Diplodus sargus was reported as palmitic acid (16:0) with 21.9 AE 1.50%; the highest MUFA was 18:1n-9cis with 17.0 AE 0.21%.…”

“…Gilthead seabream, with a weight of 100 g are defined juvenile and are called with the local name “Lidaki.” White seabream and common two‐banded seabream are also commercially important fish species distributed in the Eastern Atlantic Ocean and along the Mediterranean Sea and Black Sea (Darmanin et al, 2019a; Megahed et al, 2020). Moreover, white seabream is a potential candidate for the diversification of Mediterranean aquaculture (Kouroupakis et al, 2019). White seabream and common two‐banded seabream are omnivorous fish species (Bulut et al, 2014; Guerreiro et al, 2016).…”

Farmed Versus Wild Fish Consumption in Relation to Fatty Acid Composition in the Kingdom of Bahrain

“…The results in the present study agreed with many other studies on other fish species that reported higher n-3/n-6 ratio in wild fish than farmed counter types as the ratio was significantly higher in wild fish comparing to farmed sampled fish (Table 3) (Alasalvar et al, 2002;Fuentes et al, 2010;Hossain, 2011;Lenas et al, 2011;Usydus et al, 2011;O'Neill et al, 2015;Amoussou et al, 2019). It was reported that the location in which fish are caught is the main determinant of n-3/n-6 ratio because it determines the composition of available diet in fish environments (Mnari et al, 2007;Hossain, 2011;Mardani et al, 2016;O'Neill et al, 2015;Kouroupakis et al, 2019). These findings showed that marine environment (the Arabian Gulf) is providing a fair source of n-3 PUFAs rich food (Al-Arrayed et al, 1999; Musaiger & Drsquo, 2011).…”

Novel Approaches Utilizing Metal-Organic Framework Composites for the Extraction of Organic Compounds and Metal Traces from Fish and Seafood

“…These chemical compounds exhibit activity against both Gram-positive and Gram-negative bacteria. Today, antibiotics are widely used for prevention and treatment of fish diseases [1,[3][4][5][6][7][8][9]. The extensive use of antibiotics is a significant risk for human health which it is associated with the consumption of antibiotic residues that can directly cause allergic hypersensitivity reactions or toxic effects in humans.…”