Seasonal changes in the fillet fatty acid profile and nutritional characteristics of wild Trasimeno Lake goldfish (Carassius auratus L.)

• Published in: Food chemistry 2012-05, Vol.132 (2), p.830-834
• Main Authors: Dal Bosco, Alessandro, Mugnai, Cecilia, Mourvaki, Evangelia, Castellini, Cesare
• Format: Article
• Language: English
• Subjects: Biological and medical sciences; Carassius auratus; Fatty acid; Food industries; Freshwater; Fundamental and applied biological sciences. Psychology; Goldfish; Season; Trasimeno Lake
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2011.11.043

► We studied the seasonal changes of fatty acid of Trasimeno Lake goldfish fillets. ► Season significantly affected the chemical traits of the fillets. ► A lower level of SFA was observed during spring. ► PUFA exceeded 50% of the total fatty acids during the autumn, spring and summer. ► We assessed the high nutritional value of goldfish, mainly in autumn and spring. Goldfish (Carassius auratus L.) is very diffuse in Trasimeno Lake, and show great adaptability and have become a dominant fish of the lake ecosystem. The aim of this study was to evaluate the seasonal effect on the fatty acid profile and nutritional characteristics of goldfish caught in Trasimeno Lake. Forty fillets per season were used to evaluate the respective proximate composition, fatty acid profile, nutritional indices and protein and lipid oxidative stability. Season significantly affected the chemical traits of the fillets. A lower level of SFA was observed during spring, while a higher proportion of MUFA was observed during the winter. PUFA exceeded 50% of the total fatty acids content during the autumn, spring and summer. The nutritional indices were very good in comparison to those observed in other livestock animals. Goldfish fillets are characterised by a high nutritional value and good oxidative stability; the best results of this study were obtained in autumn and spring fillets.