Scientific journal

51 2012

Journal of Food and Nutrition Research
Summary No. 1 / 2012

Chemical composition of cultured sea bass (Dicentrarchus labrax, Linnaeus 1758) muscle
Journal of Food and Nutrition Research, 51, 2012, No. 1, s. 33-39

Demet Kocatepe, Sinop University, School of Tourism and Hotel Management, Department of Food and Beverage Management, 57000 Sinop, Turkey. Tel: +90 368 2715785, fax: +90 368 2715786, e-mail:

Summary: The contents of the constituents in cultured sea bass (Dicentrarchus labrax, Linnaeus 1758) were 69.3% moisture, 18.6% protein, 10.7% fat, 1.3% ash, 0.1% saccharides and 715 kJ•kg-1 energy. Main amino acids were aspartic acid and glutamic acid. High contents of essential amino acids, lysine and leucine, were detected. The fatty acid composition was 24.2% saturated (SFA), 41.0.% monounsaturated (MUFA) and 33.2% polyunsaturated fatty acids (PUFA). Palmitic acid was the primary saturated fatty acid, contributing approximately by 64% to the total SFA content. Major PUFA were linoleic acid (LA), docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA). The cholesterol content of sea bass was 42 mg•kg-1. Ascorbic acid and niacin contents were higher than other water-soluble vitamins. The major macro- and microelements were K, P, Ca and Zn, Mn, respectively. As, Hg, Cd and Pb contents were far below the amount of the maximum allowable levels.

Keywords: sea bass; composition; amino acid; fatty acid; cholesterol; vitamin; mineral

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