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- Lipid and fatty acid composition of wild Almaco Jack Seriola rivoliana at two maturation stagesPublication . Fernandes, Igor; Nogueira, Natacha; Faria, Graça; Fernandes, Tomásia; Faria, Marisa; Cordeiro, NereidaAlmaco jack (Seriola rivoliana) is an emergent marine finfish that presents high market value. In order to study the feasibility of the exploitation of this marine resource for human consumption the evaluation of the nutritional characteristics of this species has attracted the attention of the scientific community. The lipid characteristics and fatty acid composition were evaluated in muscle, liver and gonad tissues of wild Almaco jack from Atlantic Ocean at two different maturation stages. According to results, the lipid content was found higher at pre-spawning stage (21.78 - 36.17%) and highest proportion being exhibited in the liver. Palmitic acid was predominant among the saturated fatty acids (35.42 - 47.80%) and oleic acid was detected as the main monounsaturated acid (25.26 - 36.55%). Higher amounts of ω3 polyunsaturated fatty acids (PUFAs) were identified in gonads of resting females, of which more than 84% was accounted by docosahexaenoic acid (12.62%). Muscle and liver of resting females presented the highest ω3/ω6 ratios. The Hypocholesterolemic/Hypercholesterolemic index was higher in gonads of both maturation stages (0.97 and 1.05). The results showed that wild Almaco jack at resting stage were a better source of oleic acid and ω3 PUFAs and that liver and gonads present good nutritional by-products.
- A comparative analysis of lipid content and fatty acid composition in muscle, liver and gonads of Seriola fasciata Bloch 1793 based on gender and maturation stagePublication . Nogueira, Natacha; Fernandes, Igor; Fernandes, Tomásia; Cordeiro, NereidaThe fat content and fatty acid profile of commercially important Seriola fasciata (Lesser amberjack) was determined in samples of muscle, liver and gonads of both genders at pre-spawning and spawning stage. Results indicated that edible muscle of pre-spawning fish had high fat content(>8%), lowering to medium fat (4–8%) content during spawning stage. Livers and gonads presented more constant and relatively high lipid contents. Saturated fatty acids constituted the majority of the fatty acids, followed by monounsaturated fatty acids, with palmitic acid and oleic acid as the major fatty acid in all tissues. EPA and DHA content increased in spawning females and highest amounts were observed in the ovaries (222 and 1440 mg/100 g respectively). Livers presented lowest PUFAs content regardless of maturity stage and Sn 6/Sn 3 ratio was influenced by gender in this organ. Sn 3/Sn 6 was gender related during pre-spawning stage, increasing in spawning maturation stage. Results highlight variations in the nutritional value of the different tissues according to maturity stage and gender, emphasizing the need for consumer awareness of these changes.