Publications (4)0.68 Total impact
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Article: Metabolomics as a powerful tool for molecular quality assessment of the fish Sparus aurata.
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ABSTRACT: The molecular profiles of perchloric acid solutions extracted from the flesh of Sparus aurata fish specimens, produced according to different aquaculture systems, have been investigated. The (1)H-NMR spectra of aqueous extracts are indicative of differences in the metabolite content of fish reared under different conditions that are already distinguishable at their capture, and substantially maintain the same differences in their molecular profiles after sixteen days of storage under ice. The fish metabolic profiles are studied by top-down chemometric analysis. The results of this exploratory investigation show that the fish metabolome accurately reflects the rearing conditions. The level of many metabolites co-vary with the rearing conditions and a few metabolites are quantified including glycogen (stress indicator), histidine, alanine and glycine which all display significant changes dependent on the aquaculture system and on the storage times.Nutrients 02/2011; 3(2):212-27. · 0.68 Impact Factor -
Article: Blue-back fish: Fatty acid profile in selected seasons and retention upon baking
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ABSTRACT: The effects of the catching season (either Autumn/Winter or Spring) on lipid content, fatty acid profile and true retention values after oven baking were determined in anchovy (Engraulis encrasicholus), sardine (Sardina pilchardus), sprat (Sprattus sprattus) and horse mackerel (Trachurus trachurus) from the North Adriatic sea. In the raw state, the catching season induced significant changes in the flesh lipid contents of sardine and sprat. Anchovy was the species whose fatty acid composition of flesh lipids was most clearly affected by the season of catch. Oven baking had a significant, though rather modest, effect on some fatty acids and indices of sardine and anchovy lipids. When compared to the other species within the same season, spring sardine and winter sprat gave significantly higher true retention values for several individual fatty acids and some sums. Between 1 and 2.5 servings/week (depending on season) of either cooked anchovy, sardine, sprat, or 3 servings of cooked spring horse mackerel would suffice to satisfy human weekly requirements of EPA + DHA.Food Chemistry. -
Article: Nutritional traits of dorsal and ventral fillets from three farmed fish species
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ABSTRACT: Dorsal and ventral fillet portions (DP and VP, respectively) of European sea bass (Dicentrarchus labrax, ESB), gilthead sea bream (Sparus aurata, GSB), and rainbow trout (Oncorhynchus mykiss, RBT) were analysed for proximate constituents, and fatty acid composition and content.Moisture and lipid content differentiated DP from VP in all species. Significant differences emerged between DP and VP from ESB for MUFA, PUFA, and DHA contents. The n6/n3 ratio ranged from 0.22 (DP in RBT) to 0.38 (VP in GSB). The highest hypocholesterolaemic/hypercholesterolaemic fatty acid ratio pertained to DP and VP from RBT, and the lowest peroxidisability index to VP from GSB and ESB. The index of nutritional quality for EPA + DHA was always higher in VP than in DP, that of RBT being especially interesting because it is associated with a lower energy value than that from ESB and GSB.Food Chemistry. -
Article: Effect of refrigerated storage on muscle lipid quality of sea bass (Dicentrarchus labrax) fed on diets containing different levels of vitamin E
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ABSTRACT: The effect of refrigeration at 1°C on total lipid, phospholipid and fatty acid content of muscle was examined in 4 groups of sea bass (Dicentrarchus labrax) fed diets rich in fish oil and supplemented with increasing levels of vitamin E as antioxidant (139, 254, 495, and 942 ppm, respectively). After 1, 3, 6, 9 and 12 days refrigeration, muscle from the 4 sea bass groups contained increasing concentrations of vitamin E (on average 9.4, 13.1, 19.8 and 28.8 ppm) related to diet levels. However lipid parameters were unaffected until the end of the trial. The results indicate that the experimental conditions preserve lipid quality in sea bass muscle at least over the time range examined, irrespective of dietary formula.Food Chemistry.
