Assessment and comparison of proximate, fatty acid and mineral composition of six edible portions of South African cultured yellowtail (Seriola lalandi)
作者： Bernadette O'Neill , Andrew B Burke , Louwrens C Hoffman
DOI: 10.1111/ARE.13104
关键词: Mineral composition 、 Food science 、 Polyunsaturated fatty acid 、 Fillet (mechanics) 、 Fatty acid 、 Nutrient 、 Biology 、 Seriola lalandi 、 Fishery 、 Essential fatty acid 、 Proximate
摘要: A whole fillet (A) and five distinct anatomical portions within a (B–F) of South African farmed yellowtail were assessed for proximate, fatty acid mineral composition. Within the fillet, moisture, protein, fat ash accounted 71%, 21%, 5% 1% proximate composition respectively. Considerable inter-muscular variation in nutritional was observed, however, dorsal section (portions B D) most representative may be used future studies. High variability essential content observed no one portion could considered to contain superior nutrient complex. can semi-oily fish (5.3% fat) with relatively high levels PUFA detected (PUFA > SFA > MUFA) primarily located caudal sections. This study provided important information regarding reared as well recommendations sub-sampling specific
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