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RESEARCH PRODUCT
Nutritional Characterization of Sea Bass Processing By-Products
Paulo E.s. MunekataJianjun ZhouRubén DomínguezMirian PateiroJosé M. LorenzoFrancisco J. Barbasubject
Gill030309 nutrition & dieteticslcsh:QR1-502chemistry.chemical_element<i>dicentrarchus labrax</i>CalciumBiochemistrylcsh:MicrobiologyArticle03 medical and health sciences0404 agricultural biotechnologyNutraceuticalby-productFatty Acids Omega-3By-productAnimalsDicentrarchus labrax14. Life underwaterFood scienceFish Proteins DietarySea bassphosphorusMolecular BiologyChemical composition2. Zero hungerchemistry.chemical_classification0303 health sciencesamino acidsMineralscalciumFatty Acids04 agricultural and veterinary sciences040401 food scienceAmino acidchemistrySeafoodbiological relevanceBassGas chromatographyomega-3Nutritive Valuedescription
The consumption of functional foods and nutraceuticals is gaining more importance in modern society. The exploration of alternative sources and the utilization of by-products coming from the food industry are gaining more importance. The present study aimed to characterize the nutritional value and potential use of sea bass by-products as a source of high-added-value compounds for the development of supplements. The chemical composition (moisture, protein, fat, and ash contents) and profiles of amino acids (high-performance liquid chromatography coupled to a scanning fluorescence detector), fatty acids (gas chromatography coupled to a flame ionization detector), and minerals (inductively coupled plasma optical emission spectroscopy) were determined for sea bass fillet and its by-products (skin, guts, gills, liver, head, and fish bones). The chemical composition assays revealed that by-products were rich sources of proteins (skin
| year | journal | country | edition | language |
|---|---|---|---|---|
| 2020-02-01 | Biomolecules |