SEASONAL-CHANGES IN THE CHEMICAL AND LIPID-COMPOSITION OF FILLETS OF THE SOUTHWEST ATLANTIC HAKE (MERLUCCIUS-HUBBSI)

Citation
E. Mendez et Rm. Gonzalez, SEASONAL-CHANGES IN THE CHEMICAL AND LIPID-COMPOSITION OF FILLETS OF THE SOUTHWEST ATLANTIC HAKE (MERLUCCIUS-HUBBSI), Food chemistry, 59(2), 1997, pp. 213-217
Citations number
25
Categorie Soggetti
Food Science & Tenology","Nutrition & Dietetics","Chemistry Applied
Journal title
ISSN journal
03088146
Volume
59
Issue
2
Year of publication
1997
Pages
213 - 217
Database
ISI
SICI code
0308-8146(1997)59:2<213:SITCAL>2.0.ZU;2-A
Abstract
The pH, chemical and lipid composition of fillets of the Southwest Atl antic hake (Merluccius hubbsi) was studied over the course of a year. Mean values for the chemical composition were (wet basis): total non-v olatile nitrogen, 2.87%; water, 79.5%; lipids, 1.5%; ash, 1.20%. Water and lipid content were linearly related (P < 0.05). Seasonal changes in the chemical composition were related to the energetic status of th e hake, as assessed through the condition factor values. Lipid classes showed seasonal changes. Sterol content varied between 65 and 275 mg% (wet basis). Mean values for eicosapentaenoic and docosahexaenoic aci ds were 0.09 and 0.35 g% (wet basis). Results are compared to those re ported for other hake species. (C) 1997 Elsevier Science Ltd.