title: Fillet proximate composition, lipid quality, yields, and organoleptic quality of Mediterranean-farmed marine fish: A review with emphasis on new species.
abstract: Species diversification in Mediterranean mariculture involves various important fish that contribute to the diet of many human populations. These include meagres (Sciaenidae), flatfishes, mullets, and various sparids. Their quality aspects (yields, fillet proximate composition, and lipid quality) are discussed in this review. Their filleting yield is mostly 40-45%. The viscerosomatic index ranges from 1.5% to 14%, depending on species. Low muscle fat contents of flatfishes and meagres differentiate them from the rest of the farmed species. Farmed fish contain high n-3 polyunsaturates fatty acids (PUFA; 12.3-36.3% vs. 5.48-37.2% in the wild) and have higher muscle fat and n-6 PUFA contents (mainly 18:2 n-6) than their wild counterparts. The aquaculture management, diet, and season can affect fillet composition and fatty acids, while season (i.e. food availability and maturation) largely affects lipid quality in wild fish. Data on the sensory quality of Mediterranean-farmed species are mainly limited to whether specific management differentiates the sensory quality; thus, further development of tools for sensory analysis is required. Observations on the quality features in farmed Mediterranean fish indicate that species diversification can also provide product diversification based on different commercial weights and fillet quality specifications.
authors.affiliation: a Institute of Marine Biology, Biotechnology and Aquaculture, Hellenic Centre for Marine Research, Agios Kosmas Hellinikon , Athens , Greece.
authors.forename: Kriton
authors.initials: K
authors.lastname: Grigorakis
mesh_terms: D000818:Animals; D017756:Aquaculture; D005227:Fatty Acids; D005231:Fatty Acids, Unsaturated / Q000032:analysis*; D005399:Fishes; D005504:Food Analysis; D006801:Humans; D008055:Lipids / Q000032:analysis; D017747:Seafood / Q000032:analysis*; D012677:Sensation; D013649:Taste
chemical_list: D005227:Fatty Acids; D005231:Fatty Acids, Unsaturated; D008055:Lipids
keywords: Quality; fat; fatty acids; filleting yield; sensory quality