Chemical characterisation of eggs from deep-sea sharks

• Published in: Comparative Biochemistry and Physiology Part B: Biochemistry and Molecular Biology 2005-06, Vol.141 (2), p.140-146
• Main Authors: Remme, Jannicke Fugledal, Synnes, Marianne, Stoknes, Iren S.
• Format: Article
• Language: English
• Subjects: Amino Acids - analysis; Animals; Centrophorus squamosus; Centroscymnus coelolepis; Centroscymnus crepidater; Chemical composition; Deep-sea shark; Egg; Eggs; Etmopterus princeps; Fatty Acids - analysis; Fatty Acids - chemistry; Food Analysis; Lipids - analysis; Marine; Nutritive Value; Phospholipids - analysis; Sharks; Triglycerides - analysis; Vitamin A - analysis; Vitamin E - analysis
• ISSN: 1096-4959; 1879-1107
• DOI: 10.1016/j.cbpc.2005.02.008

The chemical characterisation and nutritional value of eggs from the five deep-sea sharks leafscale gulper shark ( Centrophorus squamosus), greater lantern shark ( Etmopterus princeps), longnose velvet dogfish ( Centroscymnus crepidater), Portuguese dogfish ( Centroscymnus coelolepis) and black dogfish ( Centrocyllium fabricii) captured at Hatton Bank in the North Atlantic were examined. The chemical composition was quite similar for all the eggs studied. The dominant fatty acid in all the eggs was the monounsaturated fatty acid C18:1, which varied from 27–39%. The eggs had a relatively high content of C16:0 (13.0–18.5%) and C22:6n-3 (10.3–15.1%). The two main lipid classes in the eggs were triacylglycerols (36–55%) and phospholipids (34–41%). The eggs had high amounts of vitamin A and E. The shark eggs were particularly rich in the amino acids aspartic acid, glutamic acid, leucine and arginine.