Chemical composition of cultured sea bass (Dicentrarchus labrax, Linnaeus 1758) muscle
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Tarih
2012
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Vup Food Research Inst, Bratislava
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
The contents of the constituents in cultured sea bass (Dicentrarchus labrax, Linnaeus 1758) were 69.3% moisture, 18.6% protein, 10.7% fat, 1.3% ash, 0.1% saccharides and 715 kJ.kg(-1) energy. Main amino acids were aspartic acid and glutamic acid. High contents of essential amino acids, lysine and leucine, were detected. The fatty acid composition was 24.2% saturated (SFA), 41.0.% monounsaturated (MUFA) and 33.2% polyunsaturated fatty acids (PUFA). Palmitic acid was the primary saturated fatty acid, contributing approximately by 64% to the total SFA content. Major PUFA were linoleic acid (LA.), docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA). The cholesterol content of sea bass was 42 mg.kg(-1). Ascorbic acid and niacin contents were higher than other water-soluble vitamins. The major macro- and microelements were K, P, Ca and Zn, Mn, respectively. As, Hg, Cd and Pb contents were far below the amount of the maximum allowable levels.
Açıklama
Anahtar Kelimeler
sea bass, composition, amino acid, fatty acid, cholesterol, vitamin, mineral
Kaynak
Journal of Food and Nutrition Research
WoS Q Değeri
Q4
Scopus Q Değeri
Q3
Cilt
51
Sayı
1
