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.
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