Nutritional composition and sensory attributes of Alaskan flatfishes compared to plaice (<i>Pleuronectes platessa</i>)

Haßler, Karl; Manthey-Karl, Monika; Ostermeyer, Ute; Lehmann, Ines; Wagner, Hubertus

doi:10.1111/ijfs.12048

Cited by 9 publications

(10 citation statements)

References 19 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The share of EPA in tilapia was only 0.3% of all FAME and in cobia, leather jacket and farmed and wild barramundi 3–3.3%. Even 7.8% EPA in Patagonian grenadier is low compared to cold seawater species like Alaskan flatfishes (Karl et al ., ). The percentage of DHA in tilapia accounted to low 3.4%, whereas the mean DHA content of the others varied between 9.3% and 24.5%.…”

Section: Resultsmentioning

confidence: 97%

“…All analytical chemical methods used in this study have been described in detail by Karl et al . ().…”

Section: Methodsmentioning

confidence: 97%

“…As part of an ongoing investigation of the quality of new fish and fish products on the German market (Karl et al ., , ; Rehbein & Oliveira, ), the purpose of this study was to examine the chemical composition, the fatty acid profiles and other nutritional values of recently introduced species. Additional information is given on the microbiological status.…”

Section: Introductionmentioning

confidence: 97%

See 2 more Smart Citations

Comparison of nutritional value and microbiological status of new imported fish species on the German market

Haßler

Lehmann

Manthey-Karl

et al. 2014

Int J of Food Sci Tech

Self Cite

View full text Add to dashboard Cite

Summary Proximate composition, fatty acid profile, other nutritional values and spoilage indicators were examined in the muscle meat of five species: barramundi (Lates calcarifer) from various origins, tilapia (Oreochromis spp.) of different qualities, cobia (Rachycentron canadum) and leather jacket (Aluterus monoceros) from the Pacific Ocean and Patagonian grenadier (Macruronus magellanicus) from South America. Lowest lipid contents (0.4% and 0.8%) were found in leather jacket and cobia. Leather jacket fillets had lowest protein (16.2%) and highest sodium chloride content (4.9%). Concentrations of ∑EPA + DHA were 0.1 g 100 g−1 for tilapia and leather jacket, 0.2 g 100 g−1 for barramundi and cobia and 0.7 g 100 g−1 for Patagonian grenadier. Barramundi and tilapia were characterised by high taurine content (215 and 276 mg 100 g−1 ww.), and cobia had only low levels (41 mg 100 g−1 ww.). Iodine contents were low and selenium levels varied between 303 and 570 μg kg−1 ww. No sign of spoilage was detected.

show abstract

Section: Resultsmentioning

confidence: 97%

“…All analytical chemical methods used in this study have been described in detail by Karl et al . ().…”

Section: Methodsmentioning

confidence: 97%

Section: Introductionmentioning

confidence: 97%

See 1 more Smart Citation

Comparison of nutritional value and microbiological status of new imported fish species on the German market

Haßler

Lehmann

Manthey-Karl

et al. 2014

Int J of Food Sci Tech

Self Cite

View full text Add to dashboard Cite

show abstract

“…Details are described by Karl et al [29]. In brief, 2 g muscle homogenate were digested in a mixture of 4 mL 65% nitric acid ( w / w ) and 1 mL 30% hydrogen peroxide ( w / w ) in a closed tetrafluormethaxil quartz vessel of a temperature time programmed Milestone ultraCLAVE III digestion system (Milestone SRL, Sorisole, Italy).…”

Section: Methodsmentioning

confidence: 99%

Meat Composition and Quality Assessment of King Scallops (Pecten maximus) and Frozen Atlantic Sea Scallops (Placopecten magellanicus) on a Retail Level

Manthey-Karl

Lehmann

Ostermeyer

et al. 2015

Foods

Self Cite

View full text Add to dashboard Cite

An enlarged range of scallop products on the market allows the consumer to buy lower priced alternatives, which often raises the question of quality and control. Frozen meat of king scallops (Pecten maximus) and Atlantic sea scallops (Placopecten magellanicus) were purchased on the German market and compared with fresh shell-on king scallops of various origin. The approximate composition, inclusive citric acid and phosphates, minerals, free amino acids (FAA) and fatty acid profiles were examined in the muscle to identify changes as a result of processing. The FAA glycine and taurine as well the fatty acids 20:5n-3 (EPA) and 22:6n-3 (DHA) were the most abundant, but were reduced in processed samples. Di- and triphosphate contents were not detectable (<0.01 g·kg−1) in untreated meats. Most frozen scallop products contained added citrates and polyphosphates and had distinctly higher water contents (up to 89%) and an increased moisture to protein ratio (M/P) (up to 9) compared with the fresh king scallops (78%, M/P < 5). Labelling of species, verified by PCR-based DNA analysis, and ingredients were not correct in each case. Overall results indicated no relevant differences in mineral content, except high sodium contents, resulting from additives. Labelling does not readily allow the consumer to recognize the extent of processing effects.

show abstract

“…Subsequently, the reference set of European plaice was subjected to GC-FID analysis. European plaice contains around 0.8% fat [35]. This was extracted and its FA composition was analyzed.…”

Section: Fa Profiles By Gc-fidmentioning

confidence: 99%

Food Authenticity: Provenancing. A Case Study of Fish

Pustjens¹,

Boerrigter-Eenling²,

Koot³

et al. 2018

Descriptive Food Science

View full text Add to dashboard Cite

Authentication of food products is of ongoing interest to consumers in developed countries. Recently, a general interest in the sustainability of food productions, from both societal and environmental perspectives, developed and added a new dimension. Fish and fish products are common targets for food adulteration. The most important issue is fish management, e.g., the environmental impact of overfishing. Analytical means would be helpful for verification. The aim of the present study was to evaluate various marker groups for the distinction of European plaice from the North Sea from European plaice from other geographical origins: volatile organic compounds (VOCs), fatty acids (FA), and isotope ratios. VOCs were analyzed using proton transfer reaction mass spectrometry (PTR-MS); the FA composition was analyzed using gas chromatography with a flame ionization detector, and carbon, hydrogen, nitrogen; and sulfur isotope ratios were analyzed using isotope ratio mass spectrometry. In a principal component analysis, FA profiling appeared the best option to distinguish European plaice from the North Sea from those originating from other seas.

show abstract

Nutritional composition and sensory attributes of Alaskan flatfishes compared to plaice (Pleuronectes platessa)

Cited by 9 publications

References 19 publications

Comparison of nutritional value and microbiological status of new imported fish species on the German market

Comparison of nutritional value and microbiological status of new imported fish species on the German market

Meat Composition and Quality Assessment of King Scallops (Pecten maximus) and Frozen Atlantic Sea Scallops (Placopecten magellanicus) on a Retail Level

Food Authenticity: Provenancing. A Case Study of Fish

Contact Info

Product

Resources

About