Kandyliari Aikaterini, Mallouchos Athanasios, Papandroulakis Nikos, Golla Jaya Prakash, Lam TuKiet T, Sakellari Aikaterini, Karavoltsos Sotirios, Vasiliou Vasilis, Kapsokefalou Maria
Unit of Human Nutrition, Department of Food Science and Human Nutrition, Agricultural University of Athens, 11855 Athens, Greece.
Institute of Marine Biology, Biotechnology and Aquaculture, Hellenic Center for Marine Research, 71003 Heraklion, Greece.
Foods. 2020 Feb 14;9(2):190. doi: 10.3390/foods9020190.
Processing of fish in aquaculture generates considerable amounts of by-products that remain underused and/or unexploited. We evaluated the nutritive content of fish by-products (head, gills, intestines, trimmings, bones, and skin) from meagre and gilthead sea bream fish species reared in Greece in order to estimate their nutritional value for future development of high added-value products. The proximate composition of the fish samples (total protein, total lipid, ash, moisture, and macro-element content) was determined using the Association of Official Analytical Chemists (AOAC) and International Organization for Standardization (ISO) official methods. The content of fatty acids was determined using capillary gas chromatography, and the protein profile was estimated employing scientific orbitrap mass spectrophotometer methodology. The nutrient composition of fish by-products presented fluctuations among the different by-products. Skin was the most significant protein source, trimmings and bones were high in calcium, and the head, intestines, and bones were a good source of lipids. The most abundant lipid acids found in by-products were oleic, palmitic, linoleic, and eicosenoic acids, whereas the most abundant proteins were adenosine triphosphate (ATP) synthase subunit epsilon, mitochondrial nicotinamide adenine dinucleotide (NADH) dehydrogenase, and mitochondrial cytochrome b-c1 complex subunit 8. These data suggest that by-products constitute valuable sources of nutrients and could therefore be exploited in accordance with the principles of a circular economy.
水产养殖中的鱼类加工会产生大量未充分利用和/或未开发的副产品。我们评估了希腊养殖的欧洲舌齿鲈和金头鲷这两种鱼类副产品（鱼头、鱼鳃、鱼肠、边角料、鱼骨和鱼皮）的营养成分，以便评估其对高附加值产品未来开发的营养价值。鱼样本的近似成分（总蛋白、总脂质、灰分、水分和常量元素含量）采用美国官方分析化学家协会（AOAC）和国际标准化组织（ISO）的官方方法测定。脂肪酸含量通过毛细管气相色谱法测定，蛋白质谱采用科学的轨道阱质谱仪方法进行评估。鱼类副产品的营养成分在不同副产品之间存在波动。鱼皮是最重要的蛋白质来源，边角料和鱼骨钙含量高，鱼头、鱼肠和鱼骨是脂质的良好来源。副产品中最丰富的脂肪酸是油酸、棕榈酸、亚油酸和二十碳烯酸，而最丰富的蛋白质是三磷酸腺苷（ATP）合酶亚基ε、线粒体烟酰胺腺嘌呤二核苷酸（NADH）脱氢酶和线粒体细胞色素b-c1复合体亚基8。这些数据表明，副产品构成了宝贵的营养来源，因此可以按照循环经济的原则加以利用。
