Comparison of wild and cultured gilthead sea bream (Sparus aurata); composition, appearance and seasonal variations

TitleComparison of wild and cultured gilthead sea bream (Sparus aurata); composition, appearance and seasonal variations
Publication TypeJournal Article
Year of Publication2002
AuthorsGrigorakis, K, Alexis MN, Anthony Taylor KD, Hole M
JournalInternational Journal of Food Science and Technology
Volume37
Issue5
Pages477 - 484
KeywordsFat deposition, Fatty acid, fish, Muscle, Quality
Abstract

Major quality parameters, such as muscle composition, fat deposition, muscle fatty acid composition and external appearance were studied in wild and cultured gilthead sea bream. Muscle fat content and total depot fat (peritoneal and perivisceral fat) indicated a seasonal variation with minimum values observed in late spring and maximum in late summer. Gonadosomatic indices of cultured fish were lower than those found in wild specimens. Lipid content of cultured sea bream was much higher than that of wild fish. Differences were also observed in fatty acid profiles. Cultured fish were characterized by higher levels of monoenes, n-9 and 18:2n-6 fatty acids and wild fish by higher levels of saturates, 20:4n-6, n-3 fatty acids and n-3/n-6 ratios. Differences were also noted in the external appearance of fish.

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