Sea Bass Fillets Research Articles

Assessing Listeria monocytogenes Growth in Artificially Inoculated Sea-Farmed Product—Raw Sea Bass (Dicentrarchus labrax) Fillet, Produced in Greece

Listeria monocytogenes (Lm) is responsible for listeriosis, a serious foodborne disease, with high hospitalization and mortality rates worldwide. The main cause of listeriosis in humans is the consumption of ready-to-eat (RTE) foods; Commission Regulation (EC) No 2073/2005 establishes microbiological criteria for Lm in RTE foods. Raw fish products are widely consumed, e.g., in sushi and various seafood recipes (e.g., carpaccio, sashimi, maki, nigiri, tartare, etc.), but are not subjected to RTE food safety criteria. The aim of our study was to assess the growth potential of Lm in raw sea bass fillets obtained from a leading aquaculture company in Greece. In order to assess the growth of Lm in raw sea bass fillets, we applied the “challenge test”, a scientific experiment designed to assess the growth of Lm within a specific food product under controlled conditions. According to our results, and taking into consideration the health risk for the listeriosis-vulnerable population, raw fish products utilized in the preparation of RTE foods, including sushi and an array of seafood dishes, should be incorporated in the Category of Safety Criteria of Regulation (EC) No 2073/2005 “Ready-to-eat food able to support the growth of Listeria monocytogenes”.

The impacts of biopreservation with Latilactobacillus sakei cell-free supernatant in combination with plant-based extracts on the quality of modified atmosphere packed sea bass (Dicentrarchus labrax) fillets

The objective of the current study was to determine impacts of Latilactobacillus sakei cell-free supernatants in conjunction with plant extracts on the chemical (total volatile basic nitrogen-TVB-N, peroxide value, thiobarbituric acid reactive compounds, free fatty acids, and pH) and microbiological parameters (total mesophilic viable count, total psychrophilic viable count, total coliform count, and total lacttic acid bacteria), and organoleptic characteristics (general acceptability, odor, taste, and texture) of modified atmosphere packed (40%N2 and 60%CO2) sea bass. The results showed that fillets treated with combination of Lat. sakei and plant-based extracts, especially Lat. sakei + blackberry leaf (7 days) and Lat. sakei + macroalgal extracts (7 days), and Lat. sakei + juniper (3 days), prolonged the shelf life of fish. Biochemical analyses revealed lower values for Lat. sakei + blackberry leaf and Lat. sakei + macroalgal extracts. The highest number of TVC was observed in the control (9.46 log cfu/g) and Lat. sakei (9.04 log cfu/g) groups at the end of storage. Thus, the usage of blackberry leaf and macroalgal extracts can have promising strategies to be employed as antimicrobial and antioxidant agents in seafood industry, especially in combination with cell free extracts of bioprotective lactic acid bacteria strains.

Quantitative PCR assays as a monitoring tool for bacterial genera in fresh fish fillets

Fresh fish fillets are a valuable but highly perishable food, and their rapid microbial deterioration is a drawback for food safety and sustainability of aquaculture, food and retail industries. Quantitative PCR (qPCR) assays based on 16S rRNA gene (16S) sequences were developed for the most abundant bacteria genera detected by metagenomics in fresh or processed fish fillets. The efficiency and specificity of six qPCR assays (for 16S of all bacteria or genera Shewanella, Pseudomonas, Carnobacterium, Janthinobacterium and Massilia) was verified using in silico predictions, cloning, sequencing and phylogenetic analyses of amplicons obtained from refrigerated control or high-pressure processed (HPP) European sea bass (Dicentrarchus labrax) fillets. In HPP sea bass fillets, significant decreases in total bacteria 16S and of Shewanella, Pseudomonas, Carnobacterium and Janthinobacterium 16S compared to control fillets were confirmed by qPCR, after 11 days of refrigerated storage. The qPCR assays were successfully applied to monitor microbial contamination during refrigerated storage of fresh fillets from commercial (retail) sea bass and gilthead sea bream (Sparus aurata). Significant increases in total bacterial and Shewanella, Pseudomonas, Carnobacterium and Janthinobacterium contamination were detected after 7–14 days. 16S copy number for total bacteria and the four target genera positively correlated with total viable counts using culture enumeration. 16S of Massilia, that is abundant in fresh fish fillets, did not significantly change during storage. The six validated qPCR assays developed are proposed as specific, sensitive, culture-independent methods for monitoring quality or processing outcomes for fish fillets during cold chain storage.

Comparative Nutritional and Histological Analysis of Malabar Red Snapper (Lutjanus malabaricus) and Asian Seabass (Lates calcarifer).

This study offers a comprehensive morpho-histological analysis of the gastrointestinal tract (GIT) of the Malabar red snapper. A comparison of its GIT morphology with that of the Asian seabass reveals similarities and differences between the two species. Additionally, the moisture content, crude protein, and ash in the fillets of Malabar red snapper and Asian seabass were slightly different, with Malabar red snapper exhibiting higher levels of essential fatty acids. Furthermore, higher levels of the polyunsaturated fatty acid (PUFA)/saturated fatty acid (SFA) ratio and docosahexaenoic acid (DHA)/eicosapentaenoic acid (EPA) ratio, and a lower omega-6/omega-3 ratio, were observed in Malabar red snapper compared to Asian seabass. The Malabar red snapper's esophagus featured protective mechanisms such as simple columnar epithelial cells, mucous-secreting glands, and goblet cells that were predominantly stained for acid and neutral mucosubstances. Furthermore, its stomach, with mucus cells that were weakly stained for acid mucosubstances, exhibited distinct regions with varying glandular densities, with the pyloric region featuring few glands. The pyloric caeca of the fish were composed of five finger-like structures and few goblet cells. Several goblet cells gradually increased from the anterior to the posterior region of the intestine. These findings provide useful insights for the aquaculture sector, focusing on Malabar red snapper.

Active packaging coatings based on pectin modified with phenolic acids and its application in seabass fillet preservation

In this study, three variants of phenolic acids, namely p-hydroxybenzoic acid (PHBA), p-hydroxyphenylacetic acid (PHAA), and p-hydroxyphenylpropionic acid (PHPA), were integrated into pectin through an enzymatic approach to enhance the preservation efficacy of seabass fillets. Structural elucidation revealed that, under lipase catalysis, each phenolic acid variant was successfully grafted onto pectin via esterification, with the corresponding phenolic acid content being 0.719, 0.699, and 0.731 mmol/g in the p-hydroxyphenylacetic acid-modified pectin (Hb-Pe), p-hydroxyphenylacetic acid-modified pectin (Ha-Pe), and p-hydroxyphenylpropionic acid-modified pectin (Hp-Pe), respectively. Regarding antioxidative activity, the modified pectins showcased a more pronounced inhibition of β-carotene bleaching than their original forms, though there was no noticeable variance in 2,2-diphenyl-1-picrylhydrazyl (DPPH) scavenging. Additionally, the enhanced pectin displayed increased antibacterial activity against Escherichia coli and Staphylococcus aureus, with the Hp-Pe type presenting the most potent inhibitory effect. Moreover, the application of modified pectin as a coating markedly extended the storage duration of seabass fillets, with the Hp-Pe variant being particularly effective.

Effects of active film based on chitosan/polyvinyl alcohol on the quality of refrigerated sea bass (Lateolabrax Japonicus) fillets

There has been a growing interest in employing active films for fish preservation due to the environmental concern of plastic packaging and the high perishability of fish. This work aimed to develop active films (CPB0.8) based on chitosan/polyvinyl alcohol integrated with ginger essential oil (GEO) -loaded bacterial cellulose, and to evaluate the preservation effect of the films on refrigerated sea bass fillets. Different active films were obtained by the solution blending method. It was evaluated by measuring microbiological indicators, physicochemical indexes, and water loss of sea bass fillets. The sample wrapped by CPB0.8 film had a lower microbial load after 12 days of storage. The results showed that the sample wrapped by CPB0.8 film had a lower microbial load after 12 days of storage compared to the active film sample without GEO and the control sample. Besides, the reduction of hardness and springiness of fillets packaged with CPB0.8 film was markedly inhibited. Additionally, the fillets wrapped by CPB0.8 film indicated a lower K-value (56.54%) under the rejection limit (60%) on the 10th day, which confirmed that CPB0.8 films extended the shelf-life of fillets to 10 days. Also, the active packaging could preserve fish quality by controlling water migration and lipid oxidation. Overall, these findings indicate that CPB0.8 films can be useful for the preservation of fish and effectively reduce petroleum-based plastics.

Characterization of active films based on chitosan/polyvinyl alcohol integrated with ginger essential oil-loaded bacterial cellulose and application in sea bass (Lateolabrax japonicas) packaging

The poor mechanical properties, low water-resistance, and limited antimicrobial activity of chitosan (CS)/polyvinyl alcohol (PVA) based film limited its application in aquatic product preservation. Herein, bacterial cellulose (BC) was used to load ginger essential oil (GEO). The effects of the addition of BC and different concentrations of GEO on the physicochemical and antimicrobial activities of films were systematically evaluated. Finally, the application of sea bass fillets was investigated. Fourier transform infrared spectroscopy (FTIR) and X-ray diffraction analysis (XRD) analysis indicated dense networks were formed, which was verified by enhanced physical properties. The mechanical properties, barrier properties, and antimicrobial activities enhanced as GEO concentration increased. CPB0.8 (0.8 % GEO) film had better tensile strength (TS) and barrier performance, improved the quality, and extended the shelf-life of sea bass for another 6 days at least. Overall, active films are potential packaging materials for aquatic products.

Effect of chlorogenic acid grafted chitosan on microbiological compositions of sea bass (Lateolabrax japonicus) fillets: Dominant spoilage bacteria, inhibition activity and membrane damage mechanisms

This study investigated the effect of chlorogenic acid grafted chitosan (CS-g-CA) on the microbiota composition of sea bass (Lateolabrax japonicus), isolated and identified the specific spoilage organisms (SSOs) in the late stage of refrigerated fillets and evaluation of their spoilage potential. Moreover, antibacterial activity and membrane damage mechanism of CS-g-CA against spoilage bacteria was also investigated. Illumina-MiSeq high throughput sequencing results showed that CS-g-CA retarded the growth of Pseudomonas spp., which largely contributed to delaying the quality degradation of sea bass during storage. Then nine spoilage bacteria were isolated and identified from the fillets at the end of storage and inoculated into sterile fish fillets to determine their spoilage capacity. Results showed that fish fillets inoculated with spoilage bacteria exhibited a significant increase in TVB-N, TBA and putrescine content and decreased sensory quality during storage. Subsequently, the inhibitory activity of CS-g-CA against spoilage bacteria was investigated and strains that were more sensitive to the CS-g-CA with a strong spoilage capacity were selected for the study of the inhibition mechanism. Results suggested that CS-g-CA had strong inhibitory activity and led to bacterial death through the mechanism of membrane damage. Overall, this study analyzed the effect of CS-g-CA on the preservation of fish fillets from a microbiological point of view to provide a reference for the anti-bacterial preservation of aquatic products.

Ultrasound‐assisted chlorogenic acid‐grafted chitosan soaking of sea bass (Lateolabrax japonicus) fillets to reduce protein oxidation and maintain gel properties

AbstractThe perishability of aquatic products is a challenge for the processing of aquatic products, so it is better to choose suitable preservatives to prevent the degradation of proteins and the fission of their gel properties. Thus, this study investigated the effects of ultrasound‐assisted chlorogenic acid grafted chitosan (GUA) soaking of sea bass (Lateolabrax japonicus) fillets on protein oxidation and gelation properties. The results showed that GUA could reduce the formation of protein carbonyls and maintain Ca2+‐ATPase activity. Intrinsic fluorescence intensity (IFI) and SDS‐PAGE results demonstrated that GUA stabilized the tertiary structure of protein and inhibited protein degradation. Interestingly, ultrasound attenuated the protein aggregation induced by the use of chitosan‐grafted‐chlorogenic acid (CS‐g‐CA), which has good particle size during storage. Meanwhile, GUA treatment endowed the gel with a dense network microstructure, increased water holding capacity (WHC), reduced water mobility, and improved MP gel color as well as textural properties.

Toward Sustainable and Healthy Fish Products-The Role of Feeding and Preservation Techniques.

Fish is a fundamental component of the human diet, and in the near future the proportion of aquatic foods originating from aquaculture production is expected to increase to over 56%. The sustainable growth of the aquaculture sector involves the use of new sustainable raw materials as substitutes for traditional fishmeal and fish oil ingredients, but it is crucial that the substitution maintains the nutritional value of the fish meat. In addition, the preservation of the nutritional value should be a mandatory requirement of new technologies that extend the shelf life of fish. In this context, we evaluated the impact of a newly formulated feed and three preservation treatments (brine, pulsed electric field (PEF), and PEF plus brine) on the fatty acid composition and protein and lipid digestibility of sea bass fillets. In non-digested fillets, although slightly reduced by the newly formulated feed (standard = 2.49 ± 0.14; newly formulated = 2.03 ± 0.10) the n-3/n-6 PUFA ratio indicated good nutritional value. The preservation treatments did not modify the fatty acid content and profile of non-digested fillets. Conversely, protein and lipid digestibility were not affected by the different diets but were significantly reduced by brine, with or without PEF, while PEF alone had no effect. Overall, our results indicated that the newly formulated feed containing 50% less fishmeal is a good compromise between the sustainability and nutritional value of cultivated seabass, and PEF is a promising preservation technology deserving of further study.

Rapid classification of the freshness grades of sea bass (Lateolabrax japonicus) fillets using a portable Raman spectrometer with machine learning method

Freshness is a key indicator for assessing the nutritional and safety qualities of fish products. This study aims to apply the convolutional neural network (CNN) for modeling the Raman spectra data, for the rapid classification of the freshness grades of sea bass (Lateolabrax japonicus) fillets. Results suggested that the classification accuracy of CNN model was superior to principal component analysis (PCA), partial least squares discriminant analysis (PLS-DA), and support vector machine (SVM) based on Raman spectra data. In addition, analysis of variance (ANOVA) was demonstrated effective for extracting the Raman spectral features for CNN modeling. Based on the feature-selected CNN model using ANOVA, the average accuracy for identifying sea bass fillets freshness was improved to 90.6% and the testing time was reduced to 0.44 s. In particular, the classification accuracy for the second-grade freshness was significantly improved to 80.2% compared with the CNN model with full-band Raman spectra. This research provided an exemplar for combining the portable Raman spectrometer with deep learning for the rapid and non-destructive analysis of food quality.

Non-destructive monitoring the freshness of sea bass fillets using Raman spectroscopy with orthogonal signal correction and multivariate analysis

TVB-N is a commonly used chemical indicator for assessing the freshness of aquatic products during storage. In this study, the combination of Raman spectroscopy with multivariate analysis for monitoring the freshness of sea bass (Lateolabrax japonicus) fillets was investigated. Orthogonal signal correction (OSC) method was applied to pre-process the Raman spectra of sea bass fillets with different freshness levels. Results suggested that PLSR models outperformed PCR and SVMR models in monitoring TVB-N values of sea bass fillets. In comparison, the OSC-PLSR model with full-band Raman spectra showed the best performance for predicting TVB-N contents, with R2C of 0.981, RMSEC of 1.162 mgN/100 g, R2CV of 0.804, RMSECV of 3.756 mgN/100 g, R2P of 0.898, RMSEP of 2.199 mgN/100 g, and RPD of 3.824. In addition, sea bass fillets with three different freshness grades (first-grade, second-grade, and spoilage) could be distinguished from the PCA score plot. The PLS-DA model showed an average classification accuracy of 91.11% for different freshness grades. The combination of Raman spectroscopy and chemometrics provided a new tool for the non-destructive evaluation of fish quality.

High Pressure Processing under Mild Conditions for Bacterial Mitigation and Shelf Life Extension of European Sea Bass Fillets

High pressure is an industrially established food preservation process applied for the minimal processing or cold pasteurization of chilled, fresh, or ready-to-eat products. This study aimed to quantify the effectiveness of high pressure on the inactivation of spoilage microflora and the shelf life extension of European sea bass (Dicentrarchus labrax) fillets. Fish fillets were subjected to mild, high pressure conditions (100–400 MPa; 3–25 °C; 5–10 min) and then stored at 0.0 ± 0.2 °C. Their shelf life was evaluated in terms of their microbiological, physicochemical, and sensorial quality. The results indicated that a shelf life extension of 1–5 d at 0 °C was achieved when pressures of 100 MPa were applied, whereas higher pressures resulted in an up to 5-fold increase in the shelf life of the fillets, depending on the applied pressure and temperature. A high pressure treatment combined with vacuum packaging showed an additional effect on the shelf life extension of the fillets, increasing the shelf life by 4–12 d when compared to aerobically stored products. Moreover, the high pressure treatment prevented lipid oxidation throughout the storage period, indicating no formation of secondary lipid oxidation products. The estimated shelf life of the fish fillets based on their sensorial quality was in accordance with the estimation based on the microbiological data.

The impact of marine and terrestrial based extracts on the freshness quality of modified atmosphere packed sea bass fillets

The extracts of Padina pavonica (a macroalgae, ME), Rubus fruticosus (blackberry) leaves (BE), Juniperus oxycedrus waste (JWE) and Juniperus communis needles (JE) were used to evaluate their potential effects on chemical, microbial and organoleptic qualities of sea bass (Dicentrarchus labrax). The sensory assessment showed that fish fillets treated with BE, JE and ME were preferred more by the panellists, and rejected at 18 days of storage compared to the control (12 days). All extracts (except JWE) together with modified atmospheric packaging (MAP) decreased the values of biochemical parameters of sea bass fillets. TVB-N, PV, FFA, TBA values remained lower in treatment groups. Microbiological results were consistent with sensory results. Although microbial growth showed a rapid increase in the control and JWE groups during storage, BE, ME and JE groups significantly inhibited the bacterial growth in fish meat (p < 0.05). Lactic acid bacteria in sea bass fillets under MAP condition increased slightly during storage and reached the highest levels in the control and JWE groups, respectively, with the value of 5.60 and 5.52 log cfu/g at the end of storage. This study showed that all extracts except JWE together with MAP application extended the shelf life of sea bass fillets up to 18 days compared to the control (12 days), exhibiting potential antioxidant and antimicrobial agents in seafood industry.

Effect of Physicochemical Characteristics and Storage Atmosphere on Microbiological Stability and Shelf-Life of Minimally Processed European Sea Bass (Dicentrarchus labrax) Fillets

The aim of the present work was to evaluate the effect of various hurdles such as aw and pH as well as the storage atmosphere on the microbiological and sensory changes of minimally processed (lightly brined or marinated with acetic or citric acid) European sea bass (Dicentrarchus labrax) fillets. The results indicated that the shelf-life of brined fillets stored aerobically was 6 d while that of vacuum and MAP-stored was 12 d, since a reduced growth rate of spoilage bacteria was recorded. The physicochemical characteristics such as aw and water phase salt (WPS) were not considerably changed, while the oxygen levels into the packages ensure the microbiological safety of the product. The fillets marinated with acetic acid exhibited a longer shelf-life at 30 and 40 d under aerobic and reduced oxygen conditions, respectively, while the products marinated with citric acid were at 25 and 35 d respectively. A low pH resulted in reduced or even limited microbial levels, especially for the fillets marinated with acetic acid; something that ensures microbiological safety as well. The low or limited microbial levels in conjugation with the sensory attributes indicated that spoilage may be due to other mechanisms such as autolysis rather than microbial activity. Overall, the present work highlights the potential for further research and development of minimally processed, microbiologically safe and stable with extended shelf-life value added seafood to satisfy the corresponding consumer demands.

Effects of Konjac Glucomannan/ε-Polylysine Hydrochloride/Ferulic Acid Composite Coating on the Freshness Preservation Performance and Flavor of Refrigerated Sea Bass Fillets.

Coating preservation has a remarkable effect on the preservation of aquatic products. This work prepared a composite coating using konjac glucomannan (KGM) as the film-forming matrix and ε-polylysine hydrochloride (ε-PL) and ferulic acid (FA) as the preservative. Three types of treated sea bass (KGM, KGM-ε-PL, and KGM-ε-PL-FA) and untreated sea bass were stored at 4 °C for 20 days to compare freshness changes under different treatment conditions. The results showed that the surface color and texture of sea bass in refrigerated storage changed dramatically and deteriorated as storage time increased. The composite coating treatment was significantly different from the control group. Using Gas-phase ion migration spectrometry (GC-IMS) technology, 32 volatile compounds, such as aldehydes, alcohols, and ketones, were found in fillets during flavor quality analysis. The composite coating can successfully inhibit the formation of odor compounds such as 2-nonenone, isoamyl alcohol monomer, ammonia, and trimethylamine, delaying the deterioration of fish and improving freshness. Among them, KGM-ε-PL-FA composite coating has the most remarkable preservation performance, which significantly inhibits the occurrence of rotten odor, and has a potential application prospect in the field of food preservation.

Effects of Dietary Red Grape Extract on the Quality Traits in Juvenile European Sea Bass (Dicentrarchus labrax L.).

Intensive fish farming is responsible for the occurrence of various stressors that negatively affect the health of cultured animals. Polyphenols are plant-derived compounds with biological activities and positive influences on the performances and immunity of fish. The aim of the present study was to evaluate the effects of dietary inclusion of a polyphenol extract obtained from Nero di Troia red grape on the quality of farmed sea bass (Dicentrarchus labrax) fillets. Three diets were tested: control (n = 90) received a conventional feed, whereas the two experimental groups (n = 90 each) received the control feed supplemented with the red grape polyphenol extract (GPE) at the concentration of 100 (GPE 100) or 200 mg/kg (GPE 200). The two GPE diets lowered (p &lt; 0.05) the red (a *) and yellow (b *) indexes, fillet hardness, and total lipid content. Chewiness, concentration of saturated fatty acids, and the Atherogenic Index were higher (p &lt; 0.05) in the control group; GPE diets increased (p &lt; 0.05) the polyunsaturated fatty acids content. Furthermore, the concentration of malondialdehyde was lower (p &lt; 0.05) in fillets of the GPE groups, thus confirming the antioxidant effect of the red grape extract and its effectiveness in preventing lipid oxidation.

Effect of Feeding Acid Oils on European Seabass Fillet Lipid Composition, Oxidative Stability, Color, and Sensory Acceptance.

Acid oils (AO) are fat by-products of edible oil refining with a high energetic value, being an interesting option for a more sustainable aquaculture nutrition. This study was conducted to evaluate the effects of the partial replacement of fish oil (FO) in diets by two AO instead of crude vegetable oils on the lipid composition, lipid oxidation and quality of fresh European seabass fillets, and after their commercial refrigerated storage for 6 days. Fish were fed with five different diets, the added fat being FO (100%) or a blend of FO (25%) and another fat (75%): crude soybean oil (SO), soybean-sunflower acid oil (SAO), crude olive pomace oil (OPO), or olive pomace acid oil (OPAO). Fresh and refrigerated fillets were assessed for fatty acid profile, tocopherol (T) and tocotrienol (T3) composition, lipid oxidative stability, 2-thiobarbituric acid (TBA) value, volatile compound content, color, and sensory acceptance. Refrigerated storage did not affect T + T3 total content but increased secondary oxidation products (TBA values and volatile compound contents) in fillets from all diets. The FO substitution decreased EPA and DHA and increased T and T3 in fish fillets, but the recommended human daily intake of EPA plus DHA could still be covered with 100 g of fish fillets. Both a higher oxidative stability and a lower TBA value were found in SO, SAO, OPO, or OPAO fillets, obtaining the greatest oxidative stability in OPO and OPAO fillets. Sensory acceptance was not affected by the diet or the refrigerated storage, while the differences found in color parameters would not be perceived by the human eye. According to the oxidative stability and acceptability of flesh, SAO and OPAO are adequate replacements of FO as energy source in European seabass diets, which implies that these by-products can be upcycled, improving the environmental and economical sustainability of aquaculture production.

Microbiological, chemical and physical attributes and mathematical models for total volatile basic nitrogen formation of Asian seabass (Lates calcarifer) fillets stored under refrigerated and temperature-abuse conditions

Microbiological, chemical and physical attributes and mathematical models for total volatile basic nitrogen formation of Asian seabass (Lates calcarifer) fillets stored under refrigerated and temperature-abuse conditions

Nutrient Quality of Cultured Fish Species in the Black Sea: Evaluation of Fatty Acids, Amino Acids and Fillet Colors

This study aims to examine the nutritional composition (amino acid and fatty acid) and fillet color of commercially produced cultured fish of the Black Sea. All fish species [(sea bass (Dicentrarchus labrax), sea bream (Sparus aurata), turbot (Scophthalmus maximus), and large rainbow trout (Oncorhynchus mykiss)] were collected from the Black Sea’s aquaculture sites in 2020. Total amino acid values of fillets were listed as sea bream&amp;gt;turbot&amp;gt;large rainbow trout&amp;gt;sea bass fillet. The highest omega-3/omega-6 ratio was in turbot fillets, and the highest omega-6/omega-3 ratio was in sea bass and sea bream fillets (p&amp;lt;0.05). Consequently, it was concluded that the fish cultured from the Black Sea have excellent nutritional values, including high amounts of unsaturated fatty acids and appropriate amounts of essential amino acids and the cultured fish in the Black Sea are of good quality, nutritious and beneficial for human consumption.