Differentiation in the Lipid Quality of Wild and Farmed Seabass (Dicentrarchus labrax) and Gilthead Sea Bream (Sparus aurata)
The elements of differentiation that characterize the quality of the lipid fraction of wild and farmed sea bass (Dicentrarchus labrax) and gilthead sea bream (Sparus aurata) were investigated. Reared fish of either species had a total lipid content significantly higher than the wild counterparts. Li...
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| Veröffentlicht in: | Journal of food science 2003-01, Vol.68 (1), p.128-132 |
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| container_title | Journal of food science |
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| creator | Orban, E Nevigato, T Di Lena, G Casini, I Marzetti, A |
| description | The elements of differentiation that characterize the quality of the lipid fraction of wild and farmed sea bass (Dicentrarchus labrax) and gilthead sea bream (Sparus aurata) were investigated. Reared fish of either species had a total lipid content significantly higher than the wild counterparts. Liquid chromatography of unsaponifiable lipids showed, on a lipid gram basis, higher cholesterol levels in wild fish and comparable amounts of squalene, all-trans retinol, and α-tocopherol. Gas chromatography of total lipids revealed differences between the fatty acid profiles of wild and reared fish. |
| doi_str_mv | 10.1111/j.1365-2621.2003.tb14127.x |
| format | Article |
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Reared fish of either species had a total lipid content significantly higher than the wild counterparts. Liquid chromatography of unsaponifiable lipids showed, on a lipid gram basis, higher cholesterol levels in wild fish and comparable amounts of squalene, all-trans retinol, and α-tocopherol. Gas chromatography of total lipids revealed differences between the fatty acid profiles of wild and reared fish.</description><identifier>ISSN: 0022-1147</identifier><identifier>EISSN: 1750-3841</identifier><identifier>DOI: 10.1111/j.1365-2621.2003.tb14127.x</identifier><identifier>CODEN: JFDSAZ</identifier><language>eng</language><publisher>Oxford, UK: Blackwell Publishing Ltd</publisher><subject>alpha-tocopherol ; aquaculture ; bass ; Biological and medical sciences ; bream ; cholesterol ; Chromatography ; Comparative analysis ; Dicentrarchus labrax ; fatty acid composition ; Fish ; Fish and seafood industries ; Food industries ; Food science ; Fundamental and applied biological sciences. Psychology ; gas chromatography ; gilthead sea bream ; lipid ; lipid content ; Lipids ; liquid chromatography ; quality ; sea bass ; Sparus aurata ; vitamin A ; wild fish</subject><ispartof>Journal of food science, 2003-01, Vol.68 (1), p.128-132</ispartof><rights>2003 INIST-CNRS</rights><rights>Copyright Institute of Food Technologists Jan/Feb 2003</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c4678-8a5cc773d2884e6f38bf89725bd797f625f076a58a0782ff38dd72bb387d77d53</citedby><cites>FETCH-LOGICAL-c4678-8a5cc773d2884e6f38bf89725bd797f625f076a58a0782ff38dd72bb387d77d53</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1111%2Fj.1365-2621.2003.tb14127.x$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1111%2Fj.1365-2621.2003.tb14127.x$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,780,784,1417,27924,27925,45574,45575</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=14537118$$DView record in Pascal Francis$$Hfree_for_read</backlink></links><search><creatorcontrib>Orban, E</creatorcontrib><creatorcontrib>Nevigato, T</creatorcontrib><creatorcontrib>Di Lena, G</creatorcontrib><creatorcontrib>Casini, I</creatorcontrib><creatorcontrib>Marzetti, A</creatorcontrib><title>Differentiation in the Lipid Quality of Wild and Farmed Seabass (Dicentrarchus labrax) and Gilthead Sea Bream (Sparus aurata)</title><title>Journal of food science</title><description>The elements of differentiation that characterize the quality of the lipid fraction of wild and farmed sea bass (Dicentrarchus labrax) and gilthead sea bream (Sparus aurata) were investigated. Reared fish of either species had a total lipid content significantly higher than the wild counterparts. Liquid chromatography of unsaponifiable lipids showed, on a lipid gram basis, higher cholesterol levels in wild fish and comparable amounts of squalene, all-trans retinol, and α-tocopherol. Gas chromatography of total lipids revealed differences between the fatty acid profiles of wild and reared fish.</description><subject>alpha-tocopherol</subject><subject>aquaculture</subject><subject>bass</subject><subject>Biological and medical sciences</subject><subject>bream</subject><subject>cholesterol</subject><subject>Chromatography</subject><subject>Comparative analysis</subject><subject>Dicentrarchus labrax</subject><subject>fatty acid composition</subject><subject>Fish</subject><subject>Fish and seafood industries</subject><subject>Food industries</subject><subject>Food science</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>gas chromatography</subject><subject>gilthead sea bream</subject><subject>lipid</subject><subject>lipid content</subject><subject>Lipids</subject><subject>liquid chromatography</subject><subject>quality</subject><subject>sea bass</subject><subject>Sparus aurata</subject><subject>vitamin A</subject><subject>wild fish</subject><issn>0022-1147</issn><issn>1750-3841</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2003</creationdate><recordtype>article</recordtype><recordid>eNqVkl1v0zAUhiMEEmXwG7AmgbaLBH_EscMNgnXtqCo-1I1dWiexzVzSpNiJaC_233HWCiTu8I1lnec850ivk-SU4IzE82adEVbwlBaUZBRjlvUVyQkV2e5RMiGC45TJnDxOJhhTmhKSi6fJsxDWeHyzYpLcT521xpu2d9C7rkWuRf2dQUu3dRp9HaBx_R51Ft26RiNoNZqB3xiNVgYqCAGdTV0duz34-m4IqIHKw-78gZy7JqrggUUfvIENOlttwUcMBg89nD9PnlhognlxvE-Sm9nl9cVVuvw8_3jxfpnWeSFkKoHXtRBMUylzU1gmKytLQXmlRSlsQbnFogAuAQtJbaxrLWhVMSm0EJqzk-T1wbv13c_BhF5tXKhN00BruiEoUlLMSywjePoPuO4G38bdIpMzicsij9DbA1T7LgRvrNp6twG_VwSrMRa1VmMsaoxFjbGoYyxqF5tfHSdAqKGxHtrahb-GnDNByLjJuwP3yzVm_x8T1GI2XRE6GtKDwYXe7P4YwP9QhWCCq9tPc4Xniy_frhbXikb-5YG30Cn47uNWNyuKSR4_Symx5Ow357m5IA</recordid><startdate>200301</startdate><enddate>200301</enddate><creator>Orban, E</creator><creator>Nevigato, T</creator><creator>Di Lena, G</creator><creator>Casini, I</creator><creator>Marzetti, A</creator><general>Blackwell Publishing Ltd</general><general>Institute of Food Technologists</general><general>Wiley Subscription Services, Inc</general><scope>FBQ</scope><scope>BSCLL</scope><scope>IQODW</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QO</scope><scope>7QR</scope><scope>7ST</scope><scope>7T7</scope><scope>7U7</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>P64</scope><scope>RC3</scope><scope>SOI</scope><scope>F1W</scope><scope>H95</scope><scope>H98</scope><scope>L.G</scope></search><sort><creationdate>200301</creationdate><title>Differentiation in the Lipid Quality of Wild and Farmed Seabass (Dicentrarchus labrax) and Gilthead Sea Bream (Sparus aurata)</title><author>Orban, E ; Nevigato, T ; Di Lena, G ; Casini, I ; Marzetti, A</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c4678-8a5cc773d2884e6f38bf89725bd797f625f076a58a0782ff38dd72bb387d77d53</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2003</creationdate><topic>alpha-tocopherol</topic><topic>aquaculture</topic><topic>bass</topic><topic>Biological and medical sciences</topic><topic>bream</topic><topic>cholesterol</topic><topic>Chromatography</topic><topic>Comparative analysis</topic><topic>Dicentrarchus labrax</topic><topic>fatty acid composition</topic><topic>Fish</topic><topic>Fish and seafood industries</topic><topic>Food industries</topic><topic>Food science</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>gas chromatography</topic><topic>gilthead sea bream</topic><topic>lipid</topic><topic>lipid content</topic><topic>Lipids</topic><topic>liquid chromatography</topic><topic>quality</topic><topic>sea bass</topic><topic>Sparus aurata</topic><topic>vitamin A</topic><topic>wild fish</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Orban, E</creatorcontrib><creatorcontrib>Nevigato, T</creatorcontrib><creatorcontrib>Di Lena, G</creatorcontrib><creatorcontrib>Casini, I</creatorcontrib><creatorcontrib>Marzetti, A</creatorcontrib><collection>AGRIS</collection><collection>Istex</collection><collection>Pascal-Francis</collection><collection>CrossRef</collection><collection>Biotechnology Research Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Environment Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Toxicology Abstracts</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Genetics Abstracts</collection><collection>Environment Abstracts</collection><collection>ASFA: Aquatic Sciences and Fisheries Abstracts</collection><collection>Aquatic Science & Fisheries Abstracts (ASFA) 1: Biological Sciences & Living Resources</collection><collection>Aquatic Science & Fisheries Abstracts (ASFA) Aquaculture Abstracts</collection><collection>Aquatic Science & Fisheries Abstracts (ASFA) Professional</collection><jtitle>Journal of food science</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Orban, E</au><au>Nevigato, T</au><au>Di Lena, G</au><au>Casini, I</au><au>Marzetti, A</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Differentiation in the Lipid Quality of Wild and Farmed Seabass (Dicentrarchus labrax) and Gilthead Sea Bream (Sparus aurata)</atitle><jtitle>Journal of food science</jtitle><date>2003-01</date><risdate>2003</risdate><volume>68</volume><issue>1</issue><spage>128</spage><epage>132</epage><pages>128-132</pages><issn>0022-1147</issn><eissn>1750-3841</eissn><coden>JFDSAZ</coden><abstract>The elements of differentiation that characterize the quality of the lipid fraction of wild and farmed sea bass (Dicentrarchus labrax) and gilthead sea bream (Sparus aurata) were investigated. Reared fish of either species had a total lipid content significantly higher than the wild counterparts. Liquid chromatography of unsaponifiable lipids showed, on a lipid gram basis, higher cholesterol levels in wild fish and comparable amounts of squalene, all-trans retinol, and α-tocopherol. Gas chromatography of total lipids revealed differences between the fatty acid profiles of wild and reared fish.</abstract><cop>Oxford, UK</cop><pub>Blackwell Publishing Ltd</pub><doi>10.1111/j.1365-2621.2003.tb14127.x</doi><tpages>5</tpages></addata></record> |
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| ispartof | Journal of food science, 2003-01, Vol.68 (1), p.128-132 |
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| subjects | alpha-tocopherol aquaculture bass Biological and medical sciences bream cholesterol Chromatography Comparative analysis Dicentrarchus labrax fatty acid composition Fish Fish and seafood industries Food industries Food science Fundamental and applied biological sciences. Psychology gas chromatography gilthead sea bream lipid lipid content Lipids liquid chromatography quality sea bass Sparus aurata vitamin A wild fish |
| title | Differentiation in the Lipid Quality of Wild and Farmed Seabass (Dicentrarchus labrax) and Gilthead Sea Bream (Sparus aurata) |
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