Comparison of wild and farmed sea bass (Dicentrarchus labrax L) lipid quality

dc.contributor.author	Λένας, Δημήτριος	el
dc.contributor.author	Χατζηαντωνίου, Σουμέλα	el
dc.contributor.author	Ναθαναηλίδης, Κοσμάς	el
dc.contributor.author	Τριανταφύλλου, Δημήτριος	el
dc.date.accessioned	2015-06-28T15:37:46Z
dc.date.available	2015-06-28T15:37:46Z
dc.date.issued	2015-06-28
dc.identifier.uri	http://hdl.handle.net/11400/19994
dc.rights	Αναφορά Δημιουργού-Μη Εμπορική Χρήση-Όχι Παράγωγα Έργα 3.0 Ηνωμένες Πολιτείες	*
dc.rights.uri	http://creativecommons.org/licenses/by-nc-nd/3.0/us/	*
dc.source	http://www.sciencedirect.com	en
dc.subject	Fatty acids
dc.subject	Metabolism
dc.subject	Fish
dc.subject	Λιπίδια
dc.subject	Λιπαρά οξέα
dc.subject	Ψάρια
dc.subject	Μεταβολισμός
dc.title	Comparison of wild and farmed sea bass (Dicentrarchus labrax L) lipid quality	en
heal.type	journalArticle
heal.classification	Food
heal.classification	Food technology
heal.classification	Τροφή
heal.classification	Τεχνολογία τροφίμων
heal.classificationURI	http://id.loc.gov/authorities/names/n00009376
heal.classificationURI	http://skos.um.es/unescothes/C01577
heal.classificationURI	N/A-Τροφή
heal.classificationURI	N/A-Τεχνολογία τροφίμων
heal.identifier.secondary	doi:10.1016/j.profoo.2011.09.170
heal.language	en
heal.access	campus
heal.publicationDate	2011
heal.bibliographicCitation	Lenas, D., Chatziantoniou, S., Nathanailides, C. and Triantafillou, D. (2011) Comparison of wild and farmed sea bass (Dicentrarchus labrax L) lipid quality. "Procedia Food Science", 1, p.1139-1145	en
heal.abstract	The aim of the present work was to compare the fatty acids profiles of wild and farmed Mediterranean sea bass (Dicentrarhus labrax L.). Wild fish exhibited higher moisture content 74.6 (±1.1%) compared to the farmed (69.1 (±1.8%) Total fillet lipid content was and (1.68% ±1.9) and (7.31% ±1.59) in the wild and farmed fish, respectively. Total perivisceral fat was higher in farmed (25.87 ±5.78) compared to wild sea bass (0.11 ±0.02). Biochemical differences were also observed in the fatty acid profile of fillet and perivisceral fat. Docosahexaenoic acid (DHA, C22:6 n-3) was dominant in wild fish fillets instead of linoleic acid (C18:2 n-6) in the farmed fish. An increased presence of linoleic acid and a reduction of n-3/n-6 ratio in the fillets of farmed sea bass, most likely resulted from fish feeds rich in terrestrial plant oils, which compromised the nutritional quality of farmed fish. In the perivisceral fat, the dominant fatty acid was C18:1n-9 in both wild and farmed fish, followed by C16:1n-7, C22:1n-9 and C20:1n- 9 in wild, and C20:1n-9, C22:1n-9 and C16:1n-7 in farmed fish. The results of the present work indicate that compared to the farmed fish, the wild sea bas exhibits significantly higher concentration of fatty acids with well known health benefits.	en
heal.journalName	Procedia Food Science	en
heal.journalType	peer-reviewed
heal.fullTextAvailability	true