Abstract
Cod is a relatively new species in intensive aquaculture. The aim of this study was to compare the nutritional composition and bioactive properties of wild and farmed cod as well as investigate how cooking influenced these parameters. Wild cod contained significantly more docosahexaenoic acid, whereas the levels of linoleic acid, eicosapentaenoic acid, and docosapentaenoic acid were lower than in farmed cod. Only minor difference in amino acid profile were found between wild and farmed cod but protein content was higher in the latter. Baking resulted in lower loss of moisture and a corresponding lower loss of taurine compared to poaching. The angiotensin converting enzyme (ACE) inhibitory capacity did not differ between wild and farmed cod (IC50 values of 0.06mg/mL) nor was it significantly affected by cooking. From this study, it is evident that intake of wild and farmed cod provides similar health-promoting effects that are maintained during cooking.
Published Version
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