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

doi:10.1111/j.1439-0426.2012.01948.x

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

Istituto di Ricerche Farmacologiche "Mario Negri"

Research output: Contribution to journal › Article › peer-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 language	English
Pages (from-to)	545-552
Number of pages	8
Journal	Journal of Applied Ichthyology
Volume	28
Issue number	4
DOIs	https://doi.org/10.1111/j.1439-0426.2012.01948.x
Publication status	Published - Aug 2012

ASJC Scopus subject areas

Aquatic Science

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Roncarati, A., Brambilla, G., Meluzzi, A., Iamiceli, A. L., Fanelli, R., Moret, I., Ubaldi, A., Miniero, R., Sirri, F., Melotti, P., & Di Domenico, A. (2012). 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. Journal of Applied Ichthyology, 28(4), 545-552. https://doi.org/10.1111/j.1439-0426.2012.01948.x

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

In: Journal of Applied Ichthyology, Vol. 28, No. 4, 08.2012, p. 545-552.

Research output: Contribution to journal › Article › peer-review

Roncarati, A, Brambilla, G, Meluzzi, A, Iamiceli, AL, Fanelli, R, Moret, I, Ubaldi, A, Miniero, R, Sirri, F, Melotti, P & Di Domenico, A 2012, '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', Journal of Applied Ichthyology, vol. 28, no. 4, pp. 545-552. https://doi.org/10.1111/j.1439-0426.2012.01948.x

Roncarati, A. ; Brambilla, G. ; Meluzzi, A. ; Iamiceli, A. L. ; Fanelli, R. ; Moret, I. ; Ubaldi, A. ; Miniero, R. ; Sirri, F. ; Melotti, P. ; Di Domenico, A. / 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. In: Journal of Applied Ichthyology. 2012 ; Vol. 28, No. 4. pp. 545-552.

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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",

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AU - Roncarati, A.

AU - Brambilla, G.

AU - Meluzzi, A.

AU - Iamiceli, A. L.

AU - Fanelli, R.

AU - Moret, I.

AU - Ubaldi, A.

AU - Miniero, R.

AU - Sirri, F.

AU - Melotti, P.

AU - Di Domenico, A.

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AB - 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

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