Fillet proximate composition, lipid quality, yields, and organoleptic quality of Mediterranean-farmed marine fish: A review with emphasis on new species

Abstract

Species diversification in Mediterranean mariculture involves various important fish that contribute to the diet of many human populations. These include meagres (Sciaenidae), flatfishes, mullets, and various sparids. Their quality aspects (yields, fillet proximate composition, and lipid quality) are discussed in this review. Their filleting yield is mostly 40-45%. The viscerosomatic index ranges from 1.5% to 14%, depending on species. Low muscle fat contents of flatfishes and meagres differentiate them from the rest of the farmed species. Farmed fish contain high n-3 polyunsaturates fatty acids (PUFA; 12.3-36.3% vs. 5.48-37.2% in the wild) and have higher muscle fat and n-6 PUFA contents (mainly 18:2 n-6) than their wild counterparts. The aquaculture management, diet, and season can affect fillet composition and fatty acids, while season (i.e. food availability and maturation) largely affects lipid quality in wild fish. Data on the sensory quality of Mediterranean-farmed species are mainly limited to whether specific management differentiates the sensory quality; thus, further development of tools for sensory analysis is required. Observations on the quality features in farmed Mediterranean fish indicate that species diversification can also provide product diversification based on different commercial weights and fillet quality specifications.

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

“…Conclusively, the fatty acid and amino acid quality of both species is similar to the one characterizing most wild Mediterranean fish species (Grigorakis, 2017). Therefore, they can be considered as important source of nutrients for humans and candidate fish species for Mediterranean aquaculture diversification.…”

“…In general, members of the sciaenidae family, to which brown meagre belongs, tend to accumulate very low muscle fat, irrespective of their dietary history and their origin, fisheries or aquaculture (Poli et al, 2003;Özyurt et al, 2005;Segato et al, 2005a;Segato et al, 2005b;Cakli et al, 2006;Grigorakis et al, 2011;Grigorakis, 2017).…”

Investigation of sensory profiles and hedonic drivers of emerging aquaculture fish species

“…Yet, since most of the candidate species are fairly new in aquaculture, no or limited knowledge is recorded regarding their sensory characteristics and consumer hedonic responses. The only documented sensory profiles among these species correspond to meagre and pikeperch, whereas consumer hedonic responses have been explored only for meagre . Exploring the sensory characteristics of emerging fish species is crucial, however, since sensory perception is among the capital factors that influence consumers' acceptance and final food choice .…”

“…The only documented sensory profiles among these species correspond to meagre and pikeperch, whereas consumer hedonic responses have been explored only for meagre. [12][13][14][15] Exploring the sensory characteristics of emerging fish species is crucial, however, since sensory perception is among the capital factors that influence consumers' acceptance and final food choice. 3,16 Moreover, these characteristics are essential for future development of processed products.…”

Impact of Diets Containing Plant Raw Materials as Fish Meal and Fish Oil Replacement on Rainbow Trout (Oncorhynchus mykiss), Gilthead Sea Bream (Sparus aurata), and Common Carp (Cyprinus carpio) Freshness

“…The gilthead sea bream Sparus aurata is an important marine species with major importance in the Mediterranean mariculture as its total annual production reaches 160,000 tonnes [6]. The common carp Cyprinus carpio is a worldwide distributed freshwater species with great commercial significance since its aquaculture production exceeded 4 million tonnes in 2014 [7].…”