Nutritional value of seven demersal fish species from the North Atlantic Azores archipelago.

IF 6.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry: X Pub Date : 2024-11-26 eCollection Date: 2024-12-30 DOI:10.1016/j.fochx.2024.102046

Joana Filipa Furtado Goulart, Alexandre Correia Pereira, António Manuel Barros Marques, Inês do Carmo Alves Martins

{"title":"Nutritional value of seven demersal fish species from the North Atlantic Azores archipelago.","authors":"Joana Filipa Furtado Goulart, Alexandre Correia Pereira, António Manuel Barros Marques, Inês do Carmo Alves Martins","doi":"10.1016/j.fochx.2024.102046","DOIUrl":null,"url":null,"abstract":"Valorization of azorean demersal fish species must focus quality. This study aims to assess the nutritional value, sodium content and fat quality index of seven commercially relevant demersal fish species from the Azores Region: blackspot seabream (Pagellus bogaraveo), blackbelly rosefish (Helicolenus dactylopterus), splendid alfonsino (Beryx splendens), alfonsino (Beryx decadactylus), forkbeard (Phycis phycis), offshore rockfish (Pontinus kuhlii) and common mora (Mora moro). Moisture, ash, crude protein, total sugars, total fat, fatty acid profile, sodium and salt content were assessed. B. splendends, P. kuhlii and P. bogaraveo presented the highest values for crude protein, while P. kuhlii and B. decadactylus presented the biggest value for crude fat. All species were classified as lean. Sodium and salt contents were higher in H. dactylopterus. This study showed the high nutritional value presented in azorean demersal fish species. Nevertheless, B. splendens, H. dactylopterus, P. kuhlii and B. decadactylus revealed higher values of lipid quality indices.","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"24 ","pages":"102046"},"PeriodicalIF":6.5000,"publicationDate":"2024-11-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11650131/pdf/","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Chemistry: X","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.1016/j.fochx.2024.102046","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"2024/12/30 0:00:00","PubModel":"eCollection","JCR":"Q1","JCRName":"CHEMISTRY, APPLIED","Score":null,"Total":0}

引用次数: 0

Abstract

Valorization of azorean demersal fish species must focus quality. This study aims to assess the nutritional value, sodium content and fat quality index of seven commercially relevant demersal fish species from the Azores Region: blackspot seabream (Pagellus bogaraveo), blackbelly rosefish (Helicolenus dactylopterus), splendid alfonsino (Beryx splendens), alfonsino (Beryx decadactylus), forkbeard (Phycis phycis), offshore rockfish (Pontinus kuhlii) and common mora (Mora moro). Moisture, ash, crude protein, total sugars, total fat, fatty acid profile, sodium and salt content were assessed. B. splendends, P. kuhlii and P. bogaraveo presented the highest values for crude protein, while P. kuhlii and B. decadactylus presented the biggest value for crude fat. All species were classified as lean. Sodium and salt contents were higher in H. dactylopterus. This study showed the high nutritional value presented in azorean demersal fish species. Nevertheless, B. splendens, H. dactylopterus, P. kuhlii and B. decadactylus revealed higher values of lipid quality indices.

查看原文本刊更多论文

北大西洋亚速尔群岛七种底栖鱼类的营养价值。

亚速尔海底栖鱼类的繁殖必须以质量为重点。本研究旨在评估亚速尔群岛地区7种具有商业价值的底栖鱼类的营养价值、钠含量和脂肪品质指标：黑斑鲷（Pagellus bogaraveo）、黑腹rosefish （Helicolenus dactylopterus）、锦鲤（Beryx splendens）、锦鲤（Beryx decadactylus）、叉须鱼（Phycis Phycis）、近海岩鱼（Pontinus kuhlii）和海鲢（mora moro）。测定水分、灰分、粗蛋白质、总糖、总脂肪、脂肪酸谱、钠和盐含量。粗蛋白质含量最高的是黄颡鱼（B. splendends）、黄颡鱼（P. kuhlii）和bogaraveo，粗脂肪含量最高的是黄颡鱼（P. kuhlii）和黄颡鱼（B. decadactylus）。所有物种都被归类为瘦肉。长趾翼龙钠、盐含量较高。本研究表明，亚速尔海底栖鱼类具有很高的营养价值。然而，锦绣双星、阔叶双星、kuhlii双星和decadactylus双星的脂质指标较高。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文求助全文

来源期刊

Food Chemistry: X CHEMISTRY, APPLIED-

CiteScore

4.90

自引率

6.60%

发文量

315

审稿时长

55 days

期刊介绍： Food Chemistry: X, one of three Open Access companion journals to Food Chemistry, follows the same aims, scope, and peer-review process. It focuses on papers advancing food and biochemistry or analytical methods, prioritizing research novelty. Manuscript evaluation considers novelty, scientific rigor, field advancement, and reader interest. Excluded are studies on food molecular sciences or disease cure/prevention. Topics include food component chemistry, bioactives, processing effects, additives, contaminants, and analytical methods. The journal welcome Analytical Papers addressing food microbiology, sensory aspects, and more, emphasizing new methods with robust validation and applicability to diverse foods or regions.