Korean Journal of Fisheries and Aquatic Sciences (한국수산과학회지)

The Korean Society of Fisheries and Aquatic Science (한국수산과학회)
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Comparative Analysis of Proximate Compositions and Lipid Component in Cultured and Wild Mackerel Scomber japonicus Muscles

양식산 및 천연산 고등어근육의 일반성분과 지질성분 비교

  • Moon, Soo-Kyung (Dept. of Food and Nutrition/Institute of Marine Industry, Gyeongsang National University) ;
  • Hong, Seok-Nam (Insung Marine Products) ;
  • Kim, In-Soo (Dept. of Food and Nutrition/Institute of Marine Industry, Gyeongsang National University) ;
  • Jeong, Bo-Young (Dept. of Food and Nutrition/Institute of Marine Industry, Gyeongsang National University)
  • 문수경 (경상대학교 식품영양학과/해양산업연구소) ;
  • 홍석남 (인성수산) ;
  • 김인수 (경상대학교 식품영양학과/해양산업연구소) ;
  • 정보영 (경상대학교 식품영양학과/해양산업연구소)
  • Published : 2009.10.31
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Abstract

Proximate compositions and fatty acid profiles of cultured and wild mackerel (Scomber japonicus) muscles were compared. Protein content ranged from approximately 16% to 18% and was higher in wild fish than in cultured ones. Lipid content was between two to four times higher in large and small cultured fish (20.1-20.5%) compared with same sized wild fish. The prominent non-polar lipid (NL) class in fish muscles was triglyceride, and additionally, free sterol was among the prominent NL classes in wild fish muscles. Prominent phospholipid (PL) classes in cultured and wild fish muscles were phosphatidylethanolamine and phosphatidylcholine, with the former being higher in cultured fish and the latter higher in wild fish. Prominent fatty acids of total lipid were 16:0, 18:1n-9, 22:6n-3 (docosahexaenoic acid, DHA), 20:5n-3 (eicosapentaenoic acid, EPA), 16:1n-7, 18:0 and 14:0, while 18:2n-6 was among the prominent fatty acids in cultured fish. The n-3 polyunsaturated fatty acids (PUFA, DHA+EPA) content (in mg/100 g of muscle tissue) was higher in cultured fish (2,711 mg in large fish and 2,572 mg in small fish) than in wild fish (2,431 mg in large fish and 1,398 mg in small fish). In conclusion, we have been able to demonstrate that cultured mackerel could also be a good sources of n-3 PUFA, such as DHA and EPA.

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References

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