Seasonal Variations in Proximate and Fatty Acid Composition of Viscera of Sardinella aurita, Sarpa salpa, and Sepia officinalis from Tunisia

被引：24
作者：
Kacem, Mohamed [2 ]
Sellami, Mohamed [2 ]
Kammoun, Wassim [1 ]
Frikha, Fakher [2 ]
Miled, Nabil [2 ]
Ben Rebah, Faouzi [1 ]
机构：
[1] Inst Natl Sci & Technol Mer, Sfax 3018, Tunisia
[2] ENIS, Lab Biochim Genie Enzymat Lipases, Sfax, Tunisia
来源：
JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY | 2011年 / 20卷 / 02期
关键词：
Sardinella aurita; Sarpa salpa; Sepia officinalis; proximate composition; fish oil; PUFAs; omega-3 fatty acids; LIPID-COMPOSITION; MEDITERRANEAN FISH; PYLORIC CECA; BY-PRODUCTS; ATLANTIC; PURIFICATION; PILCHARDUS; TRYPSIN; MUSCLE; OMEGA-3-FATTY-ACIDS;
D O I：
10.1080/10498850.2011.560365
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Seasonal variations of the proximate composition and fatty acid profiles in viscera from Sardinella aurita, Sarpa salpa, and Sepia officinalis were studied. Significant seasonal variations were observed in the amounts of moisture, lipid, protein, and ash between species. Viscera protein content undergoes large fluctuations. This tendency is different from results observed for the edible parts or for the whole body of many marine species. Ash content also showed significant differences. Lipid contents varied with seasons, in a proportionally inverse manner to water contents. Fatty acid composition showed significant differences from October to December. Interestingly, the highest total omega-3 contents were comparable to many commercial marine fish oils.
引用
收藏
页码：233 / 246
页数：14
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