Seasonal evaluation of nutritional benefits of two fish species in the eastern Mediterranean Sea
2008
Patrick Saoud I. | Batal M. | Ghanawi J. | Lebbos N. | Patrick Saoud, I., Department of Biology, American University of Beirut, Bliss St., Beirut, Lebanon | Batal, M., Department of Nutrition and Food Science, American University of Beirut, Bliss St., Beirut, Lebanon | Ghanawi, J., Department of Biology, American University of Beirut, Bliss St., Beirut, Lebanon | Lebbos, N., Department of Biology, American University of Beirut, Bliss St., Beirut, Lebanon | Batal, M.; Department of Nutrition and Food Science, American University of Beirut, Bliss St., Beirut, Lebanon; email: [email protected] | University: American University of Beirut; Faculty: Faculty of Agricultural and Food Sciences; Department: Nutrition and Food Sciences; | Nutrition and Food Sciences | [email protected] | Faculty of Agricultural and Food Sciences | Saoud, IP | Batal, M | Ghanawi, J | Lebbos, N | Batal, M (reprint author), Amer Univ Beirut, Dept Nutr and Food Sci, Bliss St, Beirut, Lebanon. | American University of Beirut
Fish are a good nutritional source of proteins, essential fatty acids and minerals. Societies with high fish intake have lower rates of acute myocardial infarctions and atherosclerosis, better cognitive functions, and better neural and visual development in foetuses. In the present work, we evaluated seasonal variation in proximate composition of two commercial fish species, the rabbitfish Siganus rivulatus, an algaevore, and the white sea bream Diplodus sargus, a carnivore from the eastern Mediterranean. Fifteen fish were collected on the second weekend of each of 8 months covering the four seasons. Results show that the nutritive value of a species of fish varies throughout the year. Furthermore, rabbitfish tissue generally contains more lipids than white sea bream, and fillet yield from rabbitfish is greater than from sea bream. As both fish are sold at a similar price in Lebanese markets, results suggest that rabbitfish offers better value for the price than does white sea bream. © 2007 Institute of Food Science and Technology Trust Fund.
Mostrar más [+] Menos [-]Alavanese A, 1963, NEWER METHODS NUTR B, P1; AMIN EM, 1984, B FS ALEXANDRIA U, V24, P154; AZIZ SHA, 1992, INT MER MEDITERRANEE, V33, P281; Bang HO, 1980, ADV NUTR RES, P1; Bariche M, 2003, J FISH BIOL, V62, P129, DOI 10.1046-j.0022-1112.2003.000014.x; Ben-Tuvia A., 1985, MEDITERRANEAN MARINE, P367; Blanchet C, 2000, CAN J DIET PRACT RES, V61, P50; Bourre JM, 2005, J NUTR HEALTH AGING, V9, P232; Din JN, 2004, BRIT MED J, V328, P30, DOI 10.1136-bmj.328.7430.30; George R., 1995, British Food Journal, V97, P19, DOI 10.1108-00070709510100073; Gordoa A, 1997, FISH RES, V33, P123, DOI 10.1016-S0165-7836(97)00074-X; HAMMOUD V, 2000, THESIS TISHREEN U LA; Holub BJ, 2002, CAN MED ASSOC J, V166, P608; HUSSEIN KA, 1986, B I OCEANOGRAPHY FIS, V12, P175; Innis SM, 2003, AM J CLIN NUTR, V77, P473; Iverson SJ, 2002, MAR ECOL PROG SER, V241, P161, DOI 10.3354-meps241161; LIE D, 2004, NEUROLOGY, V62, P275; Lloret J, 2003, MAR ECOL PROG SER, V248, P197, DOI 10.3354-meps248197; Lundberg B., 1995, Marine Ecology, V16, P73, DOI 10.1111-j.1439-0485.1995.tb00395.x; MICALE V, 1987, J FISH BIOL, V31, P435, DOI 10.1111-j.1095-8649.1987.tb05247.x; PAPACONSTANTINOU C, 1990, Scientia Marina, V54, P313; Quignard J.P., 2000, Biologia Marina Mediterranea, V7, P1; Sala E, 1997, MAR ECOL PROG SER, V152, P273, DOI 10.3354-meps152273; Soriguer F, 1997, EUR J EPIDEMIOL, V13, P451, DOI 10.1023-A:1007327304925; Stansby M. E., 1990, FISH OILS NUTR, P6; Stansby ME, 1990, FISH OILS NUTR, P289; Steffens W, 1997, AQUACULTURE, V151, P97, DOI 10.1016-S0044-8486(96)01493-7; Takama K, 1999, COMP BIOCHEM PHYS B, V124, P109, DOI 10.1016-S0305-0491(99)00115-7; Varljen J, 2003, FOOD TECHNOL BIOTECH, V41, P149; WOODLAND DJ, 1983, B MAR SCI, V33, P713
Mostrar más [+] Menos [-]Palabras clave de AGROVOC
Información bibliográfica
Este registro bibliográfico ha sido proporcionado por American University of Beirut