Nutritional Characterization of Sea Bass Processing By-Products
Nutritional Characterization of Sea Bass Processing By-Products
Blog Article
The consumption of functional foods and nutraceuticals is gaining more importance in modern society.The exploration of alternative sources and the utilization of by-products coming from the food industry are gaining more importance.The present study aimed to characterize the nutritional value and potential use of sea bass by-products as a source of high-added-value compounds for the here development of supplements.
The chemical composition (moisture, protein, fat, and ash contents) and profiles of amino acids (high-performance liquid chromatography coupled to a scanning fluorescence detector), fatty acids (gas chromatography coupled to a flame ionization detector), and minerals (inductively coupled plasma optical emission spectroscopy) were determined for sea bass fillet and its by-products (skin, guts, gills, liver, head, and fish bones).The chemical composition assays revealed that by-products were rich sources of proteins (skin; 25.27 g/100 g), fat (guts and liver; 53.
12 and 37.25 g/100 g, respectively), and minerals (gills, head, and fish bones; 5.81, 10.
11, and 7.51 g/100 g, respectively).Regarding the amino-acid profile, the skin and liver were the main sources of essential amino acids with an essential amino-acid index of 208.
22 and 208.07, respectively.In the case of the fatty-acid profile, all by-products displayed high amounts of unsaturated fatty acids, particularly monounsaturated (from 43.
46 to 49.33 g/100 g fatty acids) and omega-3 fatty acids (in the range 10.85−14.
10 g/100 g fatty acids).Finally, the evaluation of mineral profile indicated high contents of calcium and phosphorus in gills (1382.62 and 742.
60 mg/100 g, respectively), head (2507.15 and 1277.01 mg/100 g, respectively), and fish bone (2093.
26 and 1166.36 mg/100 g, respectively).Therefore, the main sources of monounsaturated, unsaturated, and long-chain omega-3 fatty acids were guts and liver.
The most g5210t-p90 relevant source of minerals, particularly calcium, phosphorus, and manganese, were head, fish bones, and gills.The most promising source of proteins and amino acids was the skin of sea bass.