Assessment of Fatty Acid Composition and Technological Properties of Northern Pike (Esox lucius) Fillets: The Effects of Fish Origin and Sex

ABSTRACT

The aim of the study was to investigate the effects of northern pike origin (wild vs. farmed) and sex (female vs. male) on chemical composition, including fatty acids, and technological properties of fresh fillets. Fish origin influenced moisture, protein, fat, and ash contents, pH and color of the fillets, and the proportion of 22 out of 25 determined fatty acids, whereas sex affected expressible water, pH, lightness and redness of fillets, and only a single fatty acid (C20:0) proportion. Farmed pike had higher protein and fat content and lower moisture and ash than wild pike. Higher proportion and content of total polyunsaturated and n-3 fatty acids, as well as lower n-6/n-3 ratio, were found in farmed pike. Thus, it can be concluded that the commercial feed positively affected fatty acid proportion and content in the fish tissue and increased its nutritional value.

KEYWORDS:

• Aquaculture
• feed
• fish
• chemical composition
• PUFA

Acknowledgment

Special thanks are due to Vincent O’Donnell for English revision.

Funding

The study was conducted within statutory research of Departments of Commodities and Food Analysis and Industrial Commodity, Basics of Techniques and Energy Management of Faculty of Food Sciences and within the framework of the research programs of the University of Warmia and Mazury [grant number 528-0704-0806] and the Inland Fisheries Institute [grant number S-028].

Additional information

Funding

The study was conducted within statutory research of Departments of Commodities and Food Analysis and Industrial Commodity, Basics of Techniques and Energy Management of Faculty of Food Sciences and within the framework of the research programs of the University of Warmia and Mazury [grant number 528-0704-0806] and the Inland Fisheries Institute [grant number S-028].