18C-32

C. W. SEO¹, S. Williamson², H. Yang³, S. A. Ibrahim¹, and W. O. Watanabe⁴. (1) Food Science and Nutrition Program, North Carolina A&T State Univ., Dept. of Human Environment & Family Sciences, 171-B Carver Hall, Greensboro, NC 27411-1064, (2) Dept. of Human Environment &and Family Sciences, North Carolina A&T State Univ., Food Microbiology and Safety Lab., 171-B Carver Hall, Greensboro, NC 27411-1064, (3) Dept. of Human Environment and Family Sciences, North Carolina A&T State Univ., 161 Carver Hall, Greensboro, NC 27411, (4) Center for Marine Science, Univ. of North Carolina, Wilmington, 7205 Wrightsville Ave., Wilmington, NC 28403

Wild-caught juvenile black sea bass, marine finfish species, readily accept and efficiently convert commercial diets. They grow faster than wild stocks in captivity. Data regarding the proximate composition of black sea bass fingerlings are scarce. The wild black sea bass was obtained from local fish market weighed around 490g. The hatchery-reared black sea bass fingerlings were brought from a local hatchery. They were 300 days old and their average weight was 51g. The purpose of this study was to evaluate the nutritional composition of wild black sea bass and cultured fingerlings, and compare the omega-3 fatty acids content of wild black sea bass with the cultured black sea bass fingerlings. The cultured fingerings had lower moisture content (76.2%) than that of wild fish (80.8%). The protein content of the cultured fingerlings (19.3%) significantly higher than the wild fish group (17.7%). Using the chloroform/methanol method, the cultured fingerlings and wild group showed 5.1% and 2.0% crude fat content, respectively. The EPA (eicosapentaenoic acid) and DHA (docosahexaenoic acid) content of the cultured fingerlings were 0.17 g and 0.25g/100g tissue, respectively. On the other hand the wild fish EPA and DHA content was 0.044 g and 0.13 g/100 g tissue, respectively. These figures were significantly lower than the figures obtained from the cultured fingerlings. Results show that cultured fingerlings contained higher fat, protein, fat, and omega-3 fatty acids content. The cultured fingerlings would give heavier and more nutritious grown fish in the future.

Session 18C, Food Chemistry: Food composition, analysis and volatiles
2:00 PM - 5:30 PM, Sunday PM Room Hall I-2

2005 IFT Annual Meeting, July 15-20 - New Orleans, Louisiana