Abstract
Summary The study examined the proximate composition, cholesterol content and fatty acid profile of fillet from the most important species captured in Italian seas and commonly consumed in the European Union, such as anchovy (Engraulis encrasicholus L.), red mullet (Mullus barbatus L.), European hake (Merluccius merluccius L.) and Atlantic bonito (Sarda sarda L.). The fish were caught in three different geographic areas of the Italian seas: south Tyrrhenian (ST), south Adriatic (SA) and Ionian (IO). Anchovy from the ST sea had the highest lipid content (2.27%) compared to fish captured in the SA (1.81%) and IO seas (1.91%) (P < 0.01). Red mullet captured in the SA exhibited the highest amount of lipid content (7.54%) compared to fish from the ST (1.82%) and IO seas (3.23%) (P < 0.01). The total cholesterol content of fish did not show significant differences from one geographic area to the other, particularly for European hake (from 98 to 66 mg per 100 g). The fatty acid profile of anchovy species was not affected by the geographical capture area. European hake caught in the ST sea showed the highest proportion of DHA (29.13%) in comparison to those captured in the SA (19.98%) and IO seas (19.84%). Atlantic bonito from the ST had the highest proportions of DHA (24.94%), compared to those from the SA (12.08%) and IO seas (13.83%). The SA bonitos contained a significantly lower proportion of EPA (3.31%) in comparison to fish from both the ST and IO seas (5.66 and 5.17%, respectively). Red mullet captured in the ST exhibited the highest proportions of DHA, n-3 PUFA, and total PUFA, and significantly lower proportions of oleic acid and MUFA. The fish from the ST sea showed better nutritional traits than those from other geographical areas although they all had excellent nutritional traits due to the low fat content and very high n-3 PUFA proportion.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
