Chemical Characterization and DNA Tracking of Sardinian Botargo by Mugil cephalus from Different Geographical Origins

The chemical composition of the Sardinian botargo by Mugil cephalus from different geographical origins was investigated. Fat (∼20%), proteins (∼50%), moisture (∼22%), and salt (∼7%) were measured in ground (G) and whole (W) commercial products. Among the nutritional compounds, ω-3 fatty acids were...

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Veröffentlicht in:	Journal of agricultural and food chemistry 2008-11, Vol.56 (22), p.10847-10852
Hauptverfasser:	Barra, Andrea, Garau, Vincenzo Luigi, Dessi, Sandro, Sarais, Giorgia, Cereti, Elisabetta, Arlorio, Marco, Coisson, Jean Daniel, Cabras, Paolo
Format:	Artikel
Sprache:	eng
Schlagworte:	Animals antioxidant activity Antioxidants - analysis Biological and medical sciences botargo Botargo byMugil cephalus cholesterol Cholesterol - analysis DNA - analysis Eggs - analysis fatty acid composition Fatty Acids - analysis fish eggs fish products Fish Products - analysis Fish Products - classification Fishes - genetics Food Chemistry/Biochemistry food composition Food industries Fundamental and applied biological sciences. Psychology geographical variation Italy lipid content Mugil cephalus omega-3 fatty acids PCA protein content proximate composition random amplified polymorphic DNA technique RAPD squalene Squalene - analysis traceability vitamin content vitamin E Vitamin E - analysis water content ω-3 fatty acids
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