Comparison of wild and cultured sea bass (Dicentrarchus labrax) quality
2009; Elsevier BV; Volume: 119; Issue: 4 Linguagem: Inglês
10.1016/j.foodchem.2009.09.036
ISSN1873-7072
AutoresAna Fuentes, Isabel Fernández‐Segovia, Juan A. Monsoriu, José Manuel Barat Baviera,
Tópico(s)Aquaculture disease management and microbiota
ResumoChemical composition, nutritional value and other physico-chemical parameters of sea bass from two different geographical areas (Greece and Spain) and from aquaculture and wild origin were studied. Farmed and wild fish differ in proximate composition, colour, and especially in texture, fatty acids and free amino acids (FAAs) profiles. Flesh of wild fish was firmer, which could be attributed to their lower fat content and higher level of activity. Cultured fish showed a higher content of monounsaturated fatty acids and lower of saturated and polyunsaturated fatty acids (PUFAs). Within the PUFA group, n−3 fatty acids were predominant in wild sea bass, while n−6 were more abundant in farmed fish. Some FAAs related to the characteristic flavour of fish, such as glutamic acid, aspartic acid, alanine, and glycine were more abundant in cultured sea bass. No differences between fish from both farms were found, due to the similar composition of the feed used.
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