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Investigation of the proximate composition, lipid quality, volatile and sensory profiles of wild vs. reared Greater amberjack ( Seriola dumerili , Risso)
Author(s) -
Alexi Niki,
Luca Alexandru,
Nanou Evangelia,
Byrne Derek V.,
Grigorakis Kriton
Publication year - 2020
Publication title -
aquaculture research
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.646
H-Index - 89
eISSN - 1365-2109
pISSN - 1355-557X
DOI - 10.1111/are.14588
Subject(s) - biology , food science , aquaculture , proximate , zoology , sardine , composition (language) , fish farming , flavour , fishery , fish <actinopterygii> , philosophy , linguistics
Greater amberjack is one of the major candidate species for aquaculture diversification; however, with the exception of sporadic data on the proximate (PC) and fatty acid (FA) composition, limited knowledge exists regarding the quality variations occurring between wild and reared Greater amberjack. To expand this knowledge, the current study examined, besides the PC and FA composition of raw tissue, the volatile compounds (VC) and sensory profiles of cooked tissue. The studied specimens originated both from the wild and from aquaculture and were of small commercial size (0.5–1 kg). The FA profiles varied with most profound differences being the lower n‐6/n‐3 ratio and the higher arachidonic (ARA) and docohexaenoic acid (DHA) proportions of wild counterparts. A superior lipid quality was found for reared fish, which was attributed, among other reasons to their significantly ( p < .001) higher fillet lipid (wild: 0.27%; reared: 3.92%). The VC profiles differed with rearing origin. Reared Greater amberjack exhibited a significantly higher content in the majority of aromatic hydrocarbons and terpenes, while wild exhibited higher contents for the majority of compounds belonging to the alcohol, aldehyde and ketone groups. Minor sensory profile differences were observed, with reared and wild counterparts exhibiting higher butter and sardine flavour, respectively.