Fillet Composition Research Articles

Effect of sexual maturation on growth, fillet composition, and texture of female rainbow trout ( Oncorhynchus mykiss) on a high nutritional plane

Nutrient and energy demands of sexual maturation influence fillet composition and texture in many fish cultivars. Effects of sexual maturation on growth and on fillet composition and texture were investigated in rainbow trout on a high nutritional plane. Diploid (2N; fertile) and triploid (3N; sterile) female rainbow trout were reared from July 2008 through spawning in March 2009. Growth rates were greater in the 2N females from August through October; whereas, the reverse response was true in February and March, resulting in similar overall growth rates and body weight (3140 ± 76 g). Raw fillets were softer, regardless of ploidy, between September and January (Allo-Kramer shear) compared to July, but increased again in March (366.79 g/g). By November, 2N females had lower fillet fat content and higher moisture content than 3N females. Fat content negatively correlated with shear force (r = − 0.35, R 2 = 0.12). Alkaline-insoluble (a-i) hydroxyproline (HYP) concentration was similar for 2N and 3N muscle through January but increased 2 and 4 folds for 3N and 2N muscles, respectively, by March. A-i HYP positively correlated with energy of shear (r = 0.41, R 2 = 0.17). In summary, during the five months prior to spawning and in females on a high nutritional plane, increased accumulation of fat in 3N females resulted in decreased firmness of raw fillets; whereas, increased insoluble collagen content, primarily in 2N females, increased fillet firmness in the month of spawning.

Survey of fatty acid profile and lipid peroxidation characteristics in comon carp (Cyprinus carpioL.) meat taken from five Hungarian fish farms

The aim of present study was to survey the fatty acid composition and fat content in common carp (Cyprinus carpio L.) fillet captured in five different fish farms located in Hungary. Lipid peroxidation characteristics (conjugated dienes and malondialdehyde levels) were also determined in fish muscle. Data on fatty acid composition of common carp has shown that different methods of rearing and feeding cause significant differences in the proportions of n-6 and n-3 polyunsaturated fatty acids of this fish species. According to present results, it seems that the feeding practice of the last month before capture has determined the fatty acid profile of fillet, therefore the technology of carp nutrition should be divided into two main periods: first a growth and weight gain period; and a second one when the nutritional quality of the fillet composition can be improved.

CHEMICAL COMPOSITION OF BLACK ROCKFISH (SEBASTES MELANOPS) FILLETS AND BYPRODUCTS

Black rockfish are important in the near shore fishery of Southeast Alaska, being the only species among the pelagic shelf rockfishes with a directed fishery in State waters. The purpose of this study was to determine the composition of black rockfish fillets, heads and livers. Fillet yields were low at 13.7% of whole fish weight (WFW), while heads and livers composed 24.8 and 1.9% of WFW, respectively. Byproducts were a valuable source of lipids, and the marine oils extracted from these tissues were similar in many aspects to oils from other cold water marine finfish, being rich in omega-3 and low in omega-6 fatty acids. Protein content of fillets, heads and livers were within the expected range (15–20%). Amino acid analysis revealed that byproducts protein fractions were of high nutritional value. Results indicated that these byproducts have value and could be further processed into protein powders, fishmeal and fish oils. PRACTICAL APPLICATIONS This research is part of an ongoing effort to increase the value of Alaska fisheries by promoting entire utilization of the catch. There is opportunity to improve utilization of fisheries' byproducts by converting these materials into fishmeal, fish oils and protein powders that can either be used as ingredients for the manufacturing of feed further purified for food applications.

Lipid quality and filleting yield of reared meagre (Argyrosomus regius)

SummaryReared meagre (Argyrosomus regius) of average weight 1278 g was evaluated for its filleting yield and fillet lipid quality. Filleting yield averaged 42.2%, while very low levels of muscle fat deposits were measured (1.06%). Analysis of lipid classes revealed a high proportion of polar lipids (48.3–59.1%) and low levels of neutral fatty acids (40.9–51.7%) when compared to corresponding values of other farmed fish species. Phosphatidyl‐choline (PC) was the dominant polar lipid (2.92 mg g−1 muscle), while cholesterol the most abundant neutral lipid (1.68 mg g−1 muscle). The fatty acid composition of meagre fillet generally reflects the dietary fatty acids. Among n‐3 fatty acids, eicosapentaenoic (4.58%) and docohexaenoic (15.0%) were measured to be the most abundant ones, and 18:2n‐6 (11.9%) was the most common n‐6 fatty acid. The fatty acid profiles of polar and neutral fractions differ, with monounsaturated fatty acids being predominant in the neutral and n‐3 polyunsaturates in the polar lipids. The high polar lipid contents and n‐3 fatty acids and the low atherogenic and thrombogenic indexes indicate a high quality of this species’ lipids.

Moderate exercise of rainbow trout induces only minor differences in fatty acid profile, texture, white muscle fibres and proximate chemical composition of fillets

These experiments studied how moderate water velocities (0.9 body length second − 1 (bl s − 1 )) may influence different quality characteristics of rainbow trout when compared to fish kept in standing water (< 0.1 bl s − 1 ). Fish fed at 1.3% of their body weight per day were slaughtered at a weight of 350 g after nine weeks of experiment at 15.0 °C. The fatty acid composition in fillets differed only marginally between exercised fish (excF) and control fish (ctrlF) kept in standing water. ExcF fillets had a significantly lower content of fatty acids 16:0 (P < 0.05) and 18:1 (n−7) (P < 0.01) and a higher content of 20:2 (n−6) (P < 0.05) compared to ctrlF fish, but all differences were small (< 7%). The percentage of n−3 fatty acids was not significantly affected by the applied training regime and neither was the n−3 · n−6 − 1 ratio. The percentage of n−3 fatty acids, however, decreased linearly in both groups when the lipid content in the fillet increased (R 2 ≥ 0.85, P < 1·10 − 6 ). Fillet texture measured instrumentally as shear force (g) after 72 h of ice storage did not differ between the two experimental groups, and neither did the content of lipid, protein or dry matter in the fillet. Muscle fibre sizes have a possible role in textural characteristics and were determined by histological analyses of white, glycolytic muscle tissue. These data showed that although differences in average fibre diameters were small (excF: 75.04 (s.d. = 48.96) μm; ctrlF: 74.50 (46.21) μm) the general fibre size distribution differed significantly among the two groups (P < 0.01). Moreover, moderate exercise induced small but significant changes in fibre circularity (excF: circ. = 0.724; ctrlF: = 0.720, P < 0.05) but neither muscle fibre diameter nor circularity was significantly related to fillet texture. Altogether, the results suggest that moderate water velocities have limited impact on quality of pan-sized rainbow trout but subtle changes in the fillets indicate that other training strategies may induce stronger responses.

Yield and composition of pirarucu fillet in different weight classes

The fillet yield and quantity of waste generated after processing are important for planning and evaluating the growth performance of species and systems of aquaculture production in Brazil. The pirarucu (Arapaima gigas) is among the species with desirable characteristics for intensive fish with high market value. The objective was to evaluate the performance of pirarucu fillet in different weight classes: 7.0 to 9.0 kg (group I), 11.0 to 13.0 kg (group II) and 14.0 to 17.0 kg (group III). The fillet yield presented no significant difference between groups. The composition showed significant differences (p < 0.05) for moisture (77.96 to 75.04%) and ash (2.21 to 2.46%), while values of lipid and protein were similar between classes evaluated. In assessing the fat percentage per serving (loin, belly and tail) there was higher fat deposition in the ventral part and in group III. Thus, it can be lessen the pirarucu with weight ranging from 7.0 to 9.0 kg, using shorter production cycles and obtaining better quality fillets by having a lower muscle percentage of lipids.

Influence of Dietary Oil Sources on Muscle Composition and Plasma Lipoprotein Concentrations in Nile Tilapia, Oreochromis niloticus

To investigate the impact of different dietary lipid sources on fillet composition and lipid transport, we conducted a feeding trial and evaluated the proximate composition of muscle tissue, fatty acid profiles, total cholesterol (in muscle and plasma), triglycerides, and lipoprotein concentrations in Nile tilapia, Oreochromis niloticus. Five semi‐purified diets, containing different oils (soybean – SO, corn – CO, linseed – LO, fish – FO, and olive – OO), were supplied to tilapia for 160 d. Fish fed with LO and FO diets had a lower percentage of total lipids in muscle compared with the others (P &lt; 0.05). The highest percentage of protein was found in fish fed with FO diet (P &lt; 0.05). The muscle fatty acid profile was influenced differently by diets (P &lt; 0.05). The group supplemented with SO and CO had a higher concentration of 18:2n‐6, whereas the fish fed with LO diet had a higher level of 18:3n‐3 and those that received the FO diet had more 22:6n‐3 in comparison with those supplemented with vegetable oils. Plasma lipid transport was also affected by the diets: the fish fed with FO diet had higher total cholesterol and high‐density lipoprotein and lower very‐low‐density lipoprotein concentrations (P &lt; 0.05).

Significant Augmentation of Sunshine Bass Morone chrysops x M. saxatilis Fillet Highly Unsaturated Fatty Acid Content without Impact on Oxidative Stability or Sensory Attributes

We evaluated production performance, fillet composition, and sensory integrity of sunshine bass (Morone chrysops x M. saxatilis) fed a marine oil-based finishing feed after being raised on a plant oil-based production feed. Two feeds containing either corn oil (CO) or menhaden oil (MO) were fed to sunshine bass according to different feeding regimens at the close of the production cycle: control groups were fed the CO or the MO feeds exclusively; remaining groups were transitioned from the CO feed to the MO feed at 4-, 8- or 12-week intervals. Replacing MO with CO yielded fillets with distinctly different fatty acid profiles; however, finishing with an MO-based feed for 4–8 weeks offered significant compensation for reductions in fillet nutritional quality. Production performance and fillet sensory characteristics were largely unaffected by dietary lipid source, suggesting fillet fatty acid profile can be manipulated to maximize nutritional value of cultured fillets without reducing consumer acceptance.

Effect of different precooking methods on chemical composition and lipid damage of silver carp (Hypophthalmichthys molitrix) muscle

SummaryThe influence of three precooking methods (steaming, oven‐baking and microwave‐cooking) on the chemical composition and lipid quality of silver carp fillets was evaluated. The changes in protein, fat and moisture were found to be significant for all the treatments (P ≤ 0.05). The iron content in the samples subjected to steam‐cooking increased; however, the other precooking methods did not change the mineral contents (P ≥ 0.05). The free fatty acid content of the fillets did not change by the different precooking methods, while thiobarbituric acid (TBA) values increased for oven‐ and microwave‐cooked fillets and remained constant in the steam‐cooked samples. Conjugated diene and browning colour formation levels significantly increased in the oven‐baked fillets. Oven‐baking and microwave‐cooking marginally affected the fatty acid composition of the silver carp. On comparing the raw and precooked fillets, steam‐cooking was found to be the best precooking method on retaining nutritional constituents.

Quantitative genetic basis of fatty acid composition in the GIFT strain of Nile tilapia ( Oreochromis niloticus) selected for high growth

The quantitative genetic basis of fatty acid composition was examined in the Genetically Improved Farmed Tilapia (GIFT) strain of Nile tilapia selected for high breeding value for body weight and in the contemporaneous control selected for average breeding value. Gas chromatography analysis of 514 frozen fillet samples, obtained from the offspring of 104 sires and 154 dams from two generations in 2006 and 2007, showed that the fish possess all important fatty acids (FA), with the amount of omega-3 polyunsaturated fatty acids being 3.6%. The ratio of unsaturated to saturated fatty acids was greater than one (1.4) in the GIFT fillets, which is in line with the current dietary recommendation. Genetic analysis of FA was combined with 5532 performance and fillet records, and 2000 fillet samples analyzed for flesh composition and flesh quality attributes. A restricted maximum likelihood method applied to bivariate or trivariate mixed model was carried out in a full pedigree comprising a total of 18,970 animals to estimate genetic parameters and correlated responses in FA composition to the selection program. The estimates of heritability for individual FA varied from zero to medium, suggesting that FA composition of the GIFT fillet can respond to selection. Genetic correlations among FA within the same group (saturated, monounsaturated or polyunsaturated FA) were generally synergetic, but were antagonistic between groups. There were also both favourable and unfavourable genetic associations between important high chain polyunsaturated fatty acids and performance, fillet and flesh quality traits. Correlated changes in FA composition were measured by comparing least square means of the selection and control lines. Overall, selection for high growth resulted in very little change in FA composition. One notable change was that the content of heptadecanoic acid (C17:0) decreased in the selection relative to control line, which is beneficial for human health. In summary, the set of genetic parameters estimated and the response realized in the GIFT strain indicate that FA composition of tilapia or fish in general can be altered by genetic means.

Survey of qualitative traits of European sea bass cultivated in different rearing systems

AbstractThe purpose of this study was to evaluate the main qualitative traits of European sea bass fattened in farms adopting different rearing techniques (offshore cages, inshore cages, land‐based basins) but fed the same diets in each production cycle, in a three year survey (2006, 2007, 2008). Three farms were chosen for each rearing technique and two sampling sessions of ten fish each were carried out for each rearing cycle. Proximate composition, fatty acid profile, and cholesterol content were evaluated in the fillet of marketable size fish as well as morpho‐biometric parameters and indices. Diets administered in 2008 had higher amounts of lipids, lower proportions of n–3 polyunsaturated fatty acids (PUFA) and higher proportions of n–6 PUFA compared to 2006 and 2007 diets. The chemical and fatty acid composition of the fish fillet was affected by the diet composition: fish fattened in 2008 exhibited statistically higher amounts of fat and cholesterol, lower proportions of n–3 PUFA and higher proportions of n–6 PUFA in comparison with fish cultivated in 2006 and 2007. Fish cultivated in cages, both offshore and inshore cages, exhibited leaner fillets, lower amounts of cholesterol and higher proportions of n–3 PUFA than fish cultivated in basins.Practical applications: In this study we have analyzed the combined effects of feeding and rearing systems of sea bass in a 3‐year survey for the first time. The results showed that feeding is the main factor affecting fish quality as regards both the chemical composition and the fatty acid profile. The partial substitution of fish meal and fish oil with vegetable sources, with the aim of saving the wild fish biomass as well as formulating less expensive diets, strongly alters the fillet composition. We also showed that the rearing system of fish in offshore cages makes it is possible to obtain better quality products.

Effects of hot and cold smoking processes on organoleptic properties, yield and composition of matrinxa fillet

The effects of hot (45-90ºC/5 hours) and cold (27-45ºC/10 hours) smoking processes on the organoleptic properties, yield and composition of matrinxa (Brycon cephalus) fillets are evaluated. No significant differences were observed for fillet yield in both non-smoked and smoked fillets. Smoking process losses were significantly higher for hot smoked (19.37%) when compared to cold smoked (17.08%). Smoking process reduced moisture (in natura = 72.91%, for hot = 58.51% and cold = 59.68%) and increased crude protein, lipid and ash contents. However, there was a significant difference only for protein level between hot smoked (28.07%) and cold smoked (27.14%). Cold smoked process resulted in better fillet appearance and color, while hot smoked presented superior flavor, salt content and general acceptance. Aroma and texture did not differ significantly among processes. Therefore, hot smoking process shows the best results for organoleptic properties and protein levels.

THE INFLUENCE OF SEASON ON LIPID CONTENT AND FATTY ACIDS PROFILE OF EUTHYNNUS ALLETTERATUS FILLETS AND BY‐PRODUCTS

ABSTRACT The seasonal lipid variation and fatty acids compositions were assessed in white and red muscles, head, viscera, liver and gonads of little tuna Euthynnus alletteratus. Lipid contents showed a significant variation (P &lt; 0.05) throughout the year, the maximum level was found in the liver during winter season (27.28 g/100 g). The lowest fat contents were found in gonads during the winter and spring seasons, with levels of 1.56 and 1.49 g/100 g, respectively. White and red muscle fat levels increased significantly from winter to summer; viscera lipids, however, showed a significant decrease during the same period. Generally, the increase of the polyunsaturated fatty acids percentage in most organs was usually accompanied with a decrease of saturated fatty acids. It was shown that lipid content was higher in the head and liver compared to other compartments, and the fatty acid composition in the different organs of little tuna was significantly influenced by spawning and season. All lipids extracted contained significant amounts of docosahexaenoic acid and eicosapentaeneoic acid, which have various physiological functions.PRACTICAL APPLICATIONSMost of the available literature showed little information about biochemical composition of fillets and by‐products of some fish species and are, therefore, not complete for industrial purposes as application in food or feed nutriment. The practical application of this study was performed by the determination of fatty acids levels of little tuna fillets (white and red muscles) and by‐products (head, viscera, liver and gonads) to further explain the evolution of lipid and fatty acids throughout the year. Finally, this manuscript may provide some valuable information for other scientists working in the field of food technology.

Season and size effects: changes in the quality of gilthead sea bream (Sparus aurata L.)

The aim of this study was to investigate the potential effects of the harvesting season and fish size on the final quality of cage farmed gilthead sea bream (Sparus aurata). Morphometric analysis, fat stores estimation, fillet composition analysis, fillet fatty acids profile determination and sensory analysis were carried out on a commercially-sized cage farmed gilthead sea bream (Sparus aurata L.) population in April, June, July and November. Both season and size had a significant effect in morphometric characteristics. The most pronounced size effect was the change of fish shape, becoming rounder with fish growth, the increase of filleting yield and condition index. An increase of both peritoneal and perivisceral fat was observed in summer months. In general size had little effect on muscle composition. A significant size effect was observed in the fillet lipid content, which increased with it. Fillet lipid content was unexpected lower in the warm period (June-July). This can be possibly attributed to feeding restrictions that may have occurred, due to anoxic incidents related to high temperatures.Slight seasonal differentiations occurred in the muscle fatty acids. No significant differences were found in the organoleptic characteristics of the two size groups compared.

Chemical Composition of Fillets of Mirror Crossbreds Common Carp (Cyprinus carpio L.)

This paper presents the results of a study dealing with chemical composition of fillets and fatty acid composition (saturated fatty acid: SFA, monounsaturated fatty acid: MUFA, polyunsaturated fatty acid: PUFA) of lipids. Three groups of the mirror hybrid carp in age of three years: M2 × L15 – the Hungarian Szarvas mirror carp (M2) and the Hungarian hybrid mirror strain (L15), M2 × DOR 70 (the Israeli breed - DOR70), M2 × M72 (Northern mirror carp - M72) were compared with: the pure breed M2 and scaly hybrid ROP × TAT – the Ropsha (ROP) and the Tata (TAT) carp. ROP × TAT hybrid fillets contained (in g·kg-1) more (P&lt; 0.01) dry matter (283.1 ± 23.87) and lipids (99.3 ± 30.60). Fat in all of the monitored carp groups was made up of more than 50% of MUFA (from 51 to 64%), 25 - 29% of SFA and 10 - 22% of PUFA. Fillets of mirror hybrids M2 × DOR70, M2 × M72 and breed M2 contained less lipids (P&lt; 0.01), less MUFAsum(P&lt; 0.01), particularly less oleic acid (C18:1n-9), and more PUFAn-3(P&lt; 0.01), more eicosapentaenoic acid (C20:5n-3) and docosahexaenic acid (C22:6n-3). The differences in fatty acid profile can be related to the different genetic effects of different groups of common carp.

INFLUENCE OF FROZEN PERIOD ON THE PROXIMATE COMPOSITION AND MICROBIOLOGICAL QUALITY OF NILE TILAPIA FISH (OREOCHROMIS NILOTICUS)

The rationale of the study was to investigate the influence of frozen period on quality of fish fillet. The proximate composition and microbiological analyses were carried out at 15 days interval on tilapia fish fillets during frozen storage. It was found that the protein, moisture and ash contents decreased significantly (P < 0.05) during the entire storage period. However, the fat content increased from 0.37 ± 0.01 to 0.56 ± 0.01 g/100 g of fillet. The total volatile bases nitrogen and pH values also increased significantly The total bacterial load in fresh fillets was reduced from 2.57 × 106 to 8.2 × 105 cfu/g after 90 days of frozen storage. The total coliforms decreased from 460 to 23 MPN/g and the fecal coliforms decreased from 23 MPN/g to undetectable level, respectively. Thus, a significant quality loss was observed for tilapia during storage. However, the present frozen conditions retained the fish material under acceptable microbiological conditions for human consumption. PRACTICAL APPLICATIONS The main challenge that fish industries face in developing countries like Ethiopia is to comply with consumer expectations, particularly on product quality. The quality of fresh fish is one of the key factors that govern the shelf life of the final product at low temperature preservation. The Ethiopian fish production and marketing enterprise is vested with the responsibility of inland fisheries processing and marketing. The enterprise, without any scientific basis, labeled the frozen tilapia fish shelf life to be 9 months. Therefore, the aim of this study was to investigate the low-temperature (−18C) preservation technique practiced by the enterprise in order to evaluate the influence of frozen period on quality of a fish fillet. The results on changes in proximate composition and microbial load of Nile tilapia fish fillet enabled to determine the frozen period of a fish fillet that can be fit for human consumption devoid of deterioration. The results can also be used for further investigation and detailed research is required to help commercial processors beyond 90 days of frozen storage.

Morphometry, slaughtering performances, chemical and fatty acid composition of the protected designation of origin “Golden hump tench of Poirino highland” product

One hundred and thirty-two tench were photographed and a total of 13 landmarks were identified. Fish were grouped in four size classes on length basis and different shape descriptors were computed. Landmark configurations were superimposed. Size was computed as centroid size. The roundness coefficient, the log(partial area)/log(total area) ratio and the condition coefficient were calculated. Slaughtering performances and fillet composition analyses were performed. Shape variability was found primarily on cephalic area while head and tail regions were more homogeneous. A high correlation between centroid size and total length was found as well as a higher increase of the partial area than the total area justifying the hump shape of this tench. The scatter of relative warp 1 scores and centroid size for the four size classes has showed, with the increase of the length, a larger number of specimens that were characterised by a deep profile. Geometric morphometric approach produced a valuable tool in defining morphospaces for tench. Condition coefficient ranged from 1.24 to 1.29, without any significant difference among the size classes. Slaughtering performance resulted in agreement with those reported by other authors while VSI was lower. In fillets, the fatty acid profile was composed of about 30% of saturated fatty acids, 50% of monounsaturated fatty acids and 20% of polyunsaturated fatty acids with about 8% of docosahexaenoic acid. Atherogenic and thrombogenic indices were 0.58 and 0.42, respectively. Both n6/n3 and polyunsaturated/saturated fatty acids ratios were in accordance with value recommended for a healthy nutrition giving positive evaluation of the nutritional qualities of tench.

Dietary α-tocopheryl acetate on fillet quality of tilapia

This work compared the effects of dietary α-tocopheryl acetate on storage life of tilapia fillets. Three experimental diets containing increasing α-tocopherol levels (zero, 100, and 200 mg kg-1) were used. The fish, with a mean initial weight of 184.23 &plusmn; 1.68 g, were fed diets for 63 days. After that period, they were slaughtered, filleted, and the fillets were grounded to accelerate lipid oxidation. Fish growth, survival, fillet yield, chemical composition and lipid oxidation of tilapia ground fillets were evaluated 0, 30 and 60 days after frozen storage. The results demonstrated that there was no significant difference between treatments for performance, and also, tocopherol did not influence the chemical composition values of fillets. Increased tocopherol levels in the feeds promoted a reduction in ground fillets lipid oxidation values.

Composition, Properties and Sensory Quality of Rainbow Trout Affected by Feed Formulations

Abstract Rainbow trout were fed a fish meal‐based diet or diets where 25, 50, 75, or 100% of the fish meal protein was replaced with a mixture of rendered animal protein ingredients. Diets were formulated to be iso‐nitrogenous (36% crude protein) and meet all known nutrient requirements of rainbow trout. The effect of five diets on dressing percentage, chemical composition, functional properties, and sensory characteristics of rainbow trout fillets stored up to 1 wk on ice in a refrigerated room (4 C) was determined. Dressing percentage based on body weight (from 724 to 811 g) did not show a significant difference due to the diet. Raw tissue pH, 24 and 144 h post mortem, were significantly lower than the control when 75 and 100% fish meal replacement were utilized. Assessment of color, texture, flavor, and tenderness indicated that fillet were lighter, less firm, more bland, and more tender after 144 h compared to 24‐h storage time. Fillets from fish fed all diets were considered as acceptable by the panel.

AUTHENTICATION OF WILD AND REARED SEA BASS BY INFRARED SPECTROSCOPY NIRs (NEAR INFRARED REFLECTANCE SPECTROSCOPY)

The aim of this study was to evaluate NIRs (Near Infrared Reflectance Spectroscopy) performances in the prediction of Farmed vs.Wild production method in European sea bass. Samples collected (n=39) were submitted to analysis in order to assess chemical composition and fatty acids profile of fillets. Aliquots of wet and ground freeze-dried minced samples were scanned in duplicates (1100 to 2498 nm; 2 nm intervals) in reflectance mode using a monochromator NIRsystem 5000. NIRs technique showed a satisfactory accurateness in predicting Protein, Lipids and Fatty acids profile in raw samples. Sample lyophilisation increased some predicting values (r2: coefficient of determination on cross-validation range from 0,671 to 0,992; SECV: standard error of cross-validation range from 0,864 to 2,981). Results showed that NIRs technique was able to discriminate between Wild (94,7% samples recognized) and Farmed (100% samples recognized) using wet muscles, and 100% for both classes on ground freeze-dried fillet.