Fatty acid profile and proximate composition of fillets from Engraulis encrasicholus, Mullus barbatus, Merluccius merluccius and Sarda sarda caught in Tyrrhenian, Adriatic and Ionian seas

A. Roncarati, G. Brambilla, A. Meluzzi, A. L. Iamiceli, R. Fanelli, I. Moret, A. Ubaldi, R. Miniero, F. Sirri, P. Melotti, A. Di Domenico

Research output: Contribution to journalArticlepeer-review

Abstract

Summary: The study examined the proximate composition, cholesterol content and fatty acid profile of fillet from the most important species captured in Italian seas and commonly consumed in the European Union, such as anchovy (Engraulis encrasicholus L.), red mullet (Mullus barbatus L.), European hake (Merluccius merluccius L.) and Atlantic bonito (Sarda sarda L.). The fish were caught in three different geographic areas of the Italian seas: south Tyrrhenian (ST), south Adriatic (SA) and Ionian (IO). Anchovy from the ST sea had the highest lipid content (2.27%) compared to fish captured in the SA (1.81%) and IO seas (1.91%) (P

Original languageEnglish
Pages (from-to)545-552
Number of pages8
JournalJournal of Applied Ichthyology
Volume28
Issue number4
DOIs
Publication statusPublished - Aug 2012

ASJC Scopus subject areas

  • Aquatic Science

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