Hostname: page-component-78c5997874-8bhkd Total loading time: 0 Render date: 2024-11-10T12:15:27.382Z Has data issue: false hasContentIssue false
  • English
  • Français

Experimental and statistical investigations of the global chemical composition of six trawling fish of the Gulf of Gabès (Mediterranean Sea)

Published online by Cambridge University Press:  06 July 2010

Aida Koubaa ,
Abdelwaheb Abdelmouleh ,
Abderrahmen Bouain  and
Nourhène Boudhrioua Mihoubi
Aida Koubaa*
Affiliation:
Laboratoire de Biologie Animale, Faculté des Sciences de Sfax BP 802—Sfax (Tunisia)
Abdelwaheb Abdelmouleh
Affiliation:
Laboratoire de Biotechnologie, Institut National des Sciences et Technologies de la Mer —Sfax (Tunisia)
Abderrahmen Bouain
Affiliation:
Laboratoire de Biologie Animale, Faculté des Sciences de Sfax BP 802—Sfax (Tunisia)
Nourhène Boudhrioua Mihoubi
Affiliation:
Groupe de Génie des Procédés Agroalimentaires, Ecole Nationale des Ingénieurs de Sfax—(Tunisia)
*
Correspondence should be addressed to: A. Koubaa, Laboratoire de Biologie Animale, Faculté des Sciences de Sfax BP 802-Sfax (Tunisia) email: aydakoubaa@yahoo.fr
Get access Rights & Permissions [Opens in a new window]

Abstract

The aim of this work is to study the variation of the global chemical composition of six fish species (Lithognathus mormyrus, Mullus barbatus, Mullus surmuletus, Pagellus erythrinus, Pagrus caeruleostictus and Dentex maroccanus) caught by the trawl of the Gulf of Gabès (Mediterranean Sea). The variations of the chemical contents of the fish as a function of size, sex, organs and parts of the muscle were examined between December 2005 and May 2006. ANOVA indicated that the global chemical composition was significantly affected by two factors: species and body locations (parts of the muscle). The correlation matrix established between the chemical contents showed two highly significant correlations (fat–moisture and protein–ash). The discriminant analysis allowed the distribution in the space of fish species into five groups according to their moisture, proteins, fat and ash contents. The analysis of the fat content in the parts of the fish body revealed the presence of a concentration gradient.

Keywords

fishtrawling catchchemical compositiondiscriminant analysis
Type
Research Article
Information
Journal of the Marine Biological Association of the United Kingdom , Volume 91 , Issue 8 , December 2011 , pp. 1689 - 1695
Copyright
Copyright © Marine Biological Association of the United Kingdom 2010

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

REFERENCES

Amin, X.X. (1984) Seasonal variation in fat concentration during the gonadal maturation of the Siganus rivulatus from the Red Sea. Bulletin of Faculty of Science, Alexandria University 24, 154–165.Google Scholar
AOAC (1975) Official methods of analysis. 12th edition. Washington, DC, USA: Association of Official Analytical Chemists.Google Scholar
AOAC (1984) Methods of analysis. Arlington, VA: Association of Official Analytical Chemists.Google Scholar
AOAC (1990) Official methods of analysis. Washington, DC: Association of Official Analytical Chemists.Google Scholar
Asgard, T. (1987) Squid as feed for salmonids. Journal of Aquaculture 61, 259–273.CrossRefGoogle Scholar
Barziza, D.E. and Gatlin, D.M. (2000) An evaluation of total body electrical conductivity to estimate body composition of largemouth bass, Micropterus salmoides. Journal of Aquatic Living Resources 13, 439–447.CrossRefGoogle Scholar
Bell, J.G., Mcevoy, J., John, L.W., Mcghee, F., Millar, R.M. and John, R.S. (1998) Flesh lipid and carotenoid composition of Scottish farmed Atlantic salmon (Salmo salar). Journal of Agricultural and Food Chemistry 46, 239–248.CrossRefGoogle ScholarPubMed
Ben Othman, S. (1971) Observations hydrologiques, dragages, et chalutage dans le sud-est tunisien. Bulletin de l'Institut National des Sciences et Technologies de la Mer. Pêche Salammbô 2, 103–120.Google Scholar
Bradai, M.N., Ghorbel, M., Bouain, A., Jarboui, O., Wennes- Ghorbel, A. and Mnif, L. (1995) La pêche côtière dans le gouvernorat de Sfax, aspect socio-économique et technique. Ecologie de certains poissons. Rapport pour la Fondation de la Recherche Scientifique, 94 pp.Google Scholar
Bradai, M.N. (2000) Diversité du peuplement ichthyque et contribution à la croissance des sparidés du golfe de Gabès. Thèse de Doctorat d'état. Faculté des Sciences de Sfax, Université de Sfax, Tunisie.Google Scholar
DGPA (2008) Annuaires des statistiques des produits de la pêche. Direction Générale de la Pêche et de l'Aquaculture. Ministère de l'Agriculture, Tunisie.Google Scholar
El-Faer, M.Z., Rawdah, T.N., Attar, K.M. and Arab, M. (1991) Mineral and proximate composition of some commercially important fish of the Arabian Gulf. Journal of Food Chemistry 45, 95–98.CrossRefGoogle Scholar
FAO (1987) Fiches FAO d'identification des espèces pour les besoins de la pêche Méditerranée et mer noire 2, 763–1529.Google Scholar
Gharbi, H. and Ktari, M.H. (1981) Biologie de Mullus barbatus Linnaeus, 1758 et Mullus surmeletus Linnaeus, 1758 (Poissons, Téléostéens, Mullidés) des côtes tunisiennes, taille et âge de première maturité sexuelle, cycle sexuel est coefficient de condition. Bulletin de l'Institut National des Sciences et Technologies de la Mer. Pêche Salammbô 8, 41–51.Google Scholar
Grigorakis, M.N., Alexis, K.D.A., Taylor, and Hole, M. (2002) Comparison of wild and cultured gilthead sea bream (Sparus aurata); composition, appearance and seasonal variations. International Journal of Food Science and Technology 37, 477–484.CrossRefGoogle Scholar
Groves, T.D.D. (1970) Body composition changes during growth in young sockeye (Oncorhynchus nerka) in fresh water. Journal of the Fisheries Research Board of Canada 27, 929–942.CrossRefGoogle Scholar
Güner, S., Dincer, B., Alemdag, N., Colak, A. and Tufekci, M. (1988) Proximate composition and selected mineral content of commercially important fish species from the Black Sea. Journal of the Science of Food and Agriculture 78, 337–342.3.0.CO;2-A>CrossRefGoogle Scholar
Jhaveri, S.N., Karakoltsidis, P.A., Montecalvo, J.M. and Constantinides, S.M. (1984) Chemical composition and protein quality of some southern New England marine species. Journal of Food Science 49, 110–113.CrossRefGoogle Scholar
Karahadian, C., Fowler, K.P. and Cox, D.H. (1995) Comparison of chemical composition of striped bass (Morone saxatilis) from three Chesapeake Bay tributaries with those of two aquaculture hybrid striped bass types. Journal of Food Chemistry 54, 409–418.CrossRefGoogle Scholar
Karakoltisidis, P.A., Zotos, A. and Constantinides, S.M. (1995) Composition of the commercially important Mediterranean finfish, crustaceans and molluscs. Journal of Food Composition and Analysis 8, 258–273.CrossRefGoogle Scholar
Katari-Chakroun, F. and Azouz, A. (1971) Les fonds chalutables de la région sud-est de la Tunisie (golfe de Gabès). Bulletin de l'Institut National des Sciences et Technologies de la Mer. Pêche Salammbô 2, 5–47.Google Scholar
Lauritzen, I., Blondeau, N., Heurteaux, C., Widmann, C., Romey, G. and Lazdunski, M. (2000) Polyunsaturated fatty acids are potent neuroprotectors. EMBO Journal 19, 1784–1793.CrossRefGoogle ScholarPubMed
Linnaeus, C. (1758) Systema naturae per regna tria naturae, secundum classes, ordines, genera, species, cum characteribus, differentiis, synonymis, locis. Editio decima, reformata. Holmiae. (Laurentii Salvii). Tome I, pp. 1–824.Google Scholar
Love, R.M. (1970) The chemical biology of fishes. London: Academic Press, 547 pp.Google Scholar
Love, R.M. (1980) The chemical biology of fishes. Volume II, advances 1986–1977 with a supplementary key to chemical literature. London: Academic Press, 943 pp.Google Scholar
Méndez, E. and González, M.R. (1997) Seasonal changes in the chemical and lipid composition of fillets of the Southeast Atlantic hake (Merluccius hubbsi). Journal of Food Chemistry 59, 213–217.CrossRefGoogle Scholar
Oehlenschlager, J. (1990) Chemical composition of the flesh and other tissues of Antarctic fish species of the families Channichthyidae and Nototheniidae. Journal of Food Chemistry 40, 159–167.CrossRefGoogle Scholar
Oehlenschlager, J. and Rehbein, H. (1982) Fluoride content of Antarctic marine animals caught off Elephant Island. Journal of Polar Biology 1, 125–127.CrossRefGoogle Scholar
Perez-Villareal, V. and Pozo, R. (1990) Chemical composition and ice spoilage of Albacore (Thunnus alalunga). Journal of Food Science 55, 678–682.CrossRefGoogle Scholar
Rossano, R., Caggiano, M.A., Mastrangelo, L., Lauro, R.D., Ungaro, N., Ettorre, M. and Riccio, P. (2005) Proteins, fatty acids and nutritional value in the muscle of the fish species Mora mora. Journal of Molecular Nutrition and Food Research 49, 926–931.CrossRefGoogle ScholarPubMed
Silva, J.J. and Chamul, R.S. (2000) Composition of marine and freshwater finfish and shellfish species and their products. In Martin, R.E., Paine Carter, E., Flick, E.J. and Davis, L.M. (eds) Journal of Marine and Freshwater Products Handbook, pp. 31–46.Google Scholar
Su, K.-P., Huang, S.-Y., Chiu, C.-C. and Shen, W.W. (2003) Omega-3 fatty acids in major depressive disorder: a preliminary double-blind, placebo-controlled trial. European Neuropsycopharmacology 13, 267–271.CrossRefGoogle ScholarPubMed
Synnes, M., Larssen, W.E. and Kjerstad, M. (2006) Chemical characterization and properties of five deep-sea species. Swiss Society of Food Science and Technology. Published by Elsevier.Google Scholar
Thakur, D.P., Morioka, K., Ithon, Y. and Obatake, A. (2002) Influence of muscle biochemical constituents on the meat texture of cultured yellowtail (Seriola quinqueradiata) at different anatomical locations. Journal of the Science of Food and Agriculture 82, 1541–1550.CrossRefGoogle Scholar
Tveranger, B. (1985) Variation in growth rate, liver weight and body composition at first sexual maturity in rainbow trout. Journal of Aquaculture 49, 89–99.CrossRefGoogle Scholar
Tzikas, Z., Amvrosiadis, I., Soultos, N. and Georgakis, Sp. (2005) Seasonal variation in the chemical composition and microbiological condition of Mediterranean horse mackerel (Trachurus mediterraneus) muscle from the North Aegean Sea (Greece). Journal of Food control 18, 251–257.CrossRefGoogle Scholar
Uauy-Dagach, R. and Valenzuelz, A. (1996) Marine oils: the health benefits of omega-3 fatty acids. Nutrition Reviews 54, S102–S108.CrossRefGoogle Scholar
Vareltziz, K.P. (1997) Seafood technology. In Georgakis, S.A., Vareltziz, K.P. and Amvrosiadis, I.A. (eds) Journal of Technology of Food of Animal Origin 513–519.Google Scholar
Watkins, B.A., Li, Y., Lippman, H.E. and Feng, S. (2003) Modulatory effect of omega-3 polyunsaturated fatty acids on osteoblast function and bone metabolism. Prostaglandins, Leukotrienes and Essential Fatty Acids 68, 387–398.CrossRefGoogle ScholarPubMed