Department Food Technology, Technological Educational Institute of Thessaloniki, Thessaloniki, Greece.
Food Sci Technol Int. 2012 Apr;18(2):139-49. doi: 10.1177/1082013211414785. Epub 2012 Feb 29.
Changes in lipid, protein, ash and moisture, quantitative distribution of fatty acids, cholesterol and mineral content (Cd, Co, Cr, Cu, Fe, Mg, Mn, Ni and Zn) of six common fish species from Greece were studied. The proximate composition of all samples was significantly influenced by the fishing period, even the cultured ones. The sum of C20:5ω-3 and C22:6ω-3 ranged from 1.18 to 2.76 for sardine, from 0.37 to 1.99 for bogue, from 1.1 to 1.52 for mackerel, from 1.23 to 1.46 for sea bass, from 1.00 to 1.24 for trout and from 0.26 to 0.45 g/100 g edible portion for hake samples. Besides the ratio of ω-3/ω-6 polyunsaturated fatty acids ranged from 6.80 to 19.00 for the wild fish samples and from 1.01 to 3.67 for the cultured ones. Cholesterol of sardine, bogue, mackerel, trout and sea bass ranged from 37 up to 76 mg/100 g edible flesh, while it was varied from 72 to 124 mg/100 g in the flesh of hake. The concentration of minerals was detected at acceptable levels. All fish samples seemed to be quite good sources of Mg, Zn and Fe. Co was not detected in the samples studied.
研究了来自希腊的六种常见鱼类的脂质、蛋白质、灰分和水分的变化，脂肪酸、胆固醇和矿物质含量（Cd、Co、Cr、Cu、Fe、Mg、Mn、Ni 和 Zn）的定量分布。所有样品的近似组成都受到捕捞期的显著影响，即使是养殖的鱼类也是如此。沙丁鱼的 C20:5ω-3 和 C22:6ω-3 总和范围为 1.18 至 2.76，石斑鱼为 0.37 至 1.99，鲭鱼为 1.1 至 1.52，海鲈鱼为 1.23 至 1.46，鳟鱼为 1.00 至 1.24，黑线鳕样品的可食用部分为 0.26 至 0.45 g/100 g。此外，ω-3/ω-6 多不饱和脂肪酸的比例在野生鱼类样本中为 6.80 至 19.00，在养殖鱼类样本中为 1.01 至 3.67。沙丁鱼、石斑鱼、鲭鱼、鳟鱼和海鲈鱼的胆固醇含量在 37 至 76 mg/100 g 可食用肉之间，而黑线鳕肉中的胆固醇含量在 72 至 124 mg/100 g 之间。矿物质浓度检测到处于可接受水平。所有鱼类样本似乎都是镁、锌和铁的良好来源。研究中未检测到 Co。
