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Chemical composition and nutritional value of raw and cooked black scabbardfish (Aphanopus carbo) Bandarra, N.M.; Batista, I.; Nunes, M.L. (2009). Chemical composition and nutritional value of raw and cooked black scabbardfish (Aphanopus carbo). Sci. Mar. (Barc.) 73(S2): 105-113. https://dx.doi.org/10.3989/scimar.2009.73s2105 In: Scientia Marina (Barcelona). Consejo Superior de Investigaciones Científicas. Institut de Ciènces del Mar: Barcelona. ISSN 0214-8358; e-ISSN 1886-8134 Ook verschenen in: Gordo, L.S. (Ed.) (2009). Stock structure and quality of black scabbardfish in the southern NE Atlantic. Scientia Marina (Barcelona), 73(S2). Instituut de Ciències del Mar: Barcelona. 122 pp. https://dx.doi.org/10.3989/scimar.2009.73s2, meer

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Beschikbaar in	Auteurs
VLIZ: Open access 156760 [ download pdf ]

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Trefwoorden

Acids > Organic compounds > Organic acids > Amino acids Acids > Organic compounds > Organic acids > Fatty acids Chemical compounds > Organic compounds > Lipids > Steroids > Sterols > Cholesterol Minerals Raw Aphanopus carbo Lowe, 1839 [WoRMS] Marien/Kust

Author keywords

black scabbardfish; raw; cooked; fatty acids; amino acids; cholesteroland minerals

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Auteurs		Top
Bandarra, N.M. Batista, I. Nunes, M.L.

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Abstract

The objective of the present Study was to follow the seasonal chemical changes and to study the effect of culinary treatments on the nutritional value of black scabbardfish (Aphanopus carbo). The proximate chemical composition of black scabbardfish (BSF) landed in Sesimbra (Portugal) was followed for one year. The nutritional quality (proximate chemical composition. amino acid and fatty acid profiles. cholesterol and minerals) of raw. fried and filled BSF was evaluated in one period of the year. BSF is a semi-fatty species, the protein content was 15-17.5% and the most abundant amino acids were glutamic acid, aspartic acid and lysine. The dominant fatty acids were monounsaturated (66%), followed by saturated (19%) and polyunsaturated (10%) ones. Potassium. phosphorus and sodium were the most abundant minerals. Some dehydration occurred in cooked BSF but fat content was the most affected nutrient, particularly in fried fish. These results may suggest that the absorption of frying oil led to important changes in the fatty acid profile, and particularly in the linoleic acid level. The highest protein losses were recorded in fried BSF. In general, the nutritional quality of grilled fish seemed to be more balanced than that of fried fish.

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