Seasonal variation in the chemical composition of horse-mackerel (Trachurus trachurus)

Chemical analysis was performed on samples of horse mackerel (Trachurus trachurus L.) caucht monthly off the Portuguese coast throughout a period of one year (May 1997-April 1998). In the period between August and January the amount of total lipids present was recorded showing a minimum in February....

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Bibliographic Details
Published in:European food research & technology 2001-01, Vol.212 (5), p.535-539
Main Authors: BANDARRA, Narcisa M, BATISTA, Irineu, NUNES, Maria L, EMPIS, José M
Format: Article
Language:English
Subjects:
Biological and medical sciences
Fish and seafood industries
Food industries
Fundamental and applied biological sciences. Psychology
Marine
Trachurus trachurus
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Summary:Chemical analysis was performed on samples of horse mackerel (Trachurus trachurus L.) caucht monthly off the Portuguese coast throughout a period of one year (May 1997-April 1998). In the period between August and January the amount of total lipids present was recorded showing a minimum in February. Protein content remained fairly constant during the whole one-year period. Seasonal variation of lipid classes was followed and fatty acid profiles of total, polar and non-polar lipids as well as that of phosphatidylcholine (PC) and phosphatidylethanolamine (PE) were determined. The non-polar lipids were the ever dominant group, mainly composed of triacylglycerols. Phosphatidylcholine (PC) and phosphatidylethanolamine (PE) were the line (PC) and phosphatidylethanolamine (PE) were the main phospholipids mainly containing 20:5 omega 3 and 22:6 omega 3, but PE was richer in 22:6 omega 3. Thus this species is all year long an adequate element of the traditional Portuguese diet, and contributes to the omega 3 intake.
ISSN:1438-2377
1438-2385
DOI:10.1007/s002170100299