Lipid quality and filleting yield of reared meagre (Argyrosomus regius)

TitleLipid quality and filleting yield of reared meagre (Argyrosomus regius)
Publication TypeJournal Article
Year of Publication2011
AuthorsGrigorakis, K, Fountoulaki E, Vasilaki A, Mittakos I, Nathanailides C
JournalInternational Journal of Food Science and Technology
Pages711 - 716
KeywordsFat, Fatty acids, Fillet quality, Lipid classes, Somatometric characteristics

Reared meagre (Argyrosomus regius) of average weight 1278g was evaluated for its filleting yield and fillet lipid quality. Filleting yield averaged 42.2%, while very low levels of muscle fat deposits were measured (1.06%). Analysis of lipid classes revealed a high proportion of polar lipids (48.3-59.1%) and low levels of neutral fatty acids (40.9-51.7%) when compared to corresponding values of other farmed fish species. Phosphatidyl-choline (PC) was the dominant polar lipid (2.92mgg-1 muscle), while cholesterol the most abundant neutral lipid (1.68mgg-1 muscle). The fatty acid composition of meagre fillet generally reflects the dietary fatty acids. Among n-3 fatty acids, eicosapentaenoic (4.58%) and docohexaenoic (15.0%) were measured to be the most abundant ones, and 18:2n-6 (11.9%) was the most common n-6 fatty acid. The fatty acid profiles of polar and neutral fractions differ, with monounsaturated fatty acids being predominant in the neutral and n-3 polyunsaturates in the polar lipids. The high polar lipid contents and n-3 fatty acids and the low atherogenic and thrombogenic indexes indicate a high quality of this species' lipids. © 2011 The Authors. International Journal of Food Science and Technology © 2011 Institute of Food Science and Technology.


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