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Quality Characteristics of Sea Bass Intensively Reared and from Lagoon as Affected by Growth Conditions and the Aquatic Environment
Author(s) -
Orban E.,
Lena G. Di,
Nevigato T.,
Casini I.,
Santaroni G.,
Marzetti A.,
Caproni R.
Publication year - 2002
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.2002.tb10635.x
Subject(s) - sea bass , dicentrarchus , mercury (programming language) , polyunsaturated fatty acid , biology , fishery , selenium , fatty acid , bass (fish) , food science , chemistry , zoology , fish <actinopterygii> , biochemistry , computer science , programming language , organic chemistry
Sea bass ( Dicentrarchus labrax ) of commercial size free‐living in the lagoon of Orbetello (Tuscany, Italy) and from intensive rearing were compared for proximate composition, essential and toxic metals, unsaponifiable lipids, and for the fatty acid profile of total, neutral, and polar lipids. Farmed sea bass had a total lipid content (10.57 ± 0.17g/100g) significantly higher (P ≤ 0.001) than fish in the wild (1.78 ± 0.01 g/100g). Fish from either productive systems showed comparably high total polyunsaturated fatty acid levels and n‐3/n‐6 ratio values. Differences in the mineral content occurred among fish, particularly in the levels of mercury and selenium, significantly higher in those from the lagoon.