Nutritional Characterization of Sea Bass Processing By-Products

Abstract

The consumption of functional foods and nutraceuticals is gaining more importance in modern society. The exploration of alternative sources and the utilization of by-products coming from the food industry are gaining more importance. The present study aimed to characterize the nutritional value and potential use of sea bass by-products as a source of high-added-value compounds for the development of supplements. The chemical composition (moisture, protein, fat, and ash contents) and profiles of amino acids (high-performance liquid chromatography coupled to a scanning fluorescence detector), fatty acids (gas chromatography coupled to a flame ionization detector), and minerals (inductively coupled plasma optical emission spectroscopy) were determined for sea bass fillet and its by-products (skin, guts, gills, liver, head, and fish bones). The chemical composition assays revealed that by-products were rich sources of proteins (skin; 25.27 g/100 g), fat (guts and liver; 53.12 and 37.25 g/100 g, respectively), and minerals (gills, head, and fish bones; 5.81, 10.11, and 7.51 g/100 g, respectively). Regarding the amino-acid profile, the skin and liver were the main sources of essential amino acids with an essential amino-acid index of 208.22 and 208.07, respectively. In the case of the fatty-acid profile, all by-products displayed high amounts of unsaturated fatty acids, particularly monounsaturated (from 43.46 to 49.33 g/100 g fatty acids) and omega-3 fatty acids (in the range 10.85–14.10 g/100 g fatty acids). Finally, the evaluation of mineral profile indicated high contents of calcium and phosphorus in gills (1382.62 and 742.60 mg/100 g, respectively), head (2507.15 and 1277.01 mg/100 g, respectively), and fish bone (2093.26 and 1166.36 mg/100 g, respectively). Therefore, the main sources of monounsaturated, unsaturated, and long-chain omega-3 fatty acids were guts and liver. The most relevant source of minerals, particularly calcium, phosphorus, and manganese, were head, fish bones, and gills. The most promising source of proteins and amino acids was the skin of sea bass.

Spiny-Cheek Crayfish, Faxonius limosus (Rafinesque, 1817), as an Alternative Food Source

“…Moreover, the essential amino acid index (EAAI) calculated for the abdomen and chelae meat of F. limosus was 151.53% and 145.94%, respectively, and it was higher than that for the reference standard protein ( Table 4 ). The EAAI values in this study are higher comparing with the meat of several species, e.g., 114% in lagoon crab Calinectes latimanus [ 77 ], 89% in innards N. maculatus [ 78 ], 50.4–82.9% in chicken [ 75 , 79 ], 80–81% in beef, pork, and mutton [ 75 ], and 128–136% in freshwater fish [ 80 ], similar as in rabbit meat—153% [ 76 ], and lower than that in sea bass ( Dicentrarchus labrax ) fillets—266% [ 81 ]. The level of protein, but also the CS and EAAI in the abdomen and chelae, showed that F. limosus meat is highly digestible and has a well-balanced amino acid composition.…”

Proximate Composition, Amino Acid Profile, and Oxidative Stability of Slow-Growing Indigenous Chickens Compared with Commercial Broiler Chickens

“…The derivatization of standards and samples was carried out according to Gálvez et al [25]. The identification of amino acids was done through high performance liquid chromatography (Alliance 2695 model, Waters, Milford, MA, USA), using a scanning fluorescence detector (model 2475, Waters) according to Munekata et al [26]. The quantification was done using the external standard technique with amino acid standard (Amino Acid Standard H, Thermo, Rockford, IL, USA).…”

Optimization of the Enzymatic Protein Hydrolysis of By-Products from Seabream (Sparus aurata) and Seabass (Dicentrarchus labrax), Chemical and Functional Characterization

“…This biomass needs to be handled to avoid environmental problems, increasing at the same time resource efficiency to contribute to a sustainable fish supply. Seabass and seabream by-products contain significant amounts of high-quality protein rich in essential amino acids, and fat high in polyunsaturated fatty acids [ 6 , 7 ], making them suitable substrates for valorization. In particular, the application of proteases allows one to disgregate the material into a solid phase rich in mineral, an organic phase rich in fat and an aqueous phase with a high content of soluble protein, peptides and free amino acids [ 8 , 9 ].…”