The Effect of the Species and Harvesting Location on Dried Salted Cod Fatty Acid Signatures and Nutritional Quality

Author:

Quaresma Mário12,Pereira Gonçalo12,Nunes Maria Leonor3ORCID,Jardim Angela4,Santos Carlos5,Bandarra Narcisa6,Roseiro Cristina5

Affiliation:

1. CIISA—Centre for Interdisciplinary Research in Animal Health, Faculty of Veterinary Medicine, University of Lisbon, 1300-477 Lisbon, Portugal

2. AL4AnimalS—Associate Laboratory for Animal and Veterinary Sciences, 1300-477 Lisbon, Portugal

3. CIIMAR—Interdisciplinary Centre of Marine and Environmental Research, University of Porto, Terminal de Cruzeiros do Porto de Leixões, Av. General Norton de Matos S/N, 4450-208 Matosinhos, Portugal

4. DGAV—General Directorate of Food and Veterinary, Food and Veterinary Division of Setúbal, 2900-315 Setúbal, Portugal

5. INIAV, IP—Food Technology and Safety Division, National Institute for Agricultural and Veterinary Research, Quinta do Marquês, Av. da República, 2780-159 Oeiras, Portugal

6. IPMA, IP—Division of Aquaculture and Upgrading, Portuguese Institute for the Sea and Atmosphere, Av. Alfredo Magalhães Ramalho, 6, 1495-165 Algés, Portugal

Abstract

The Atlantic cod was listed as ‘vulnerable’ by the International Union for Conservation of Nature, a condition that persists today. Fishing pressure on the Atlantic cod could be partially transferred to the Pacific cod, since the two cod species share genetic and phenotypic similarities. The aim of this study is to expand knowledge of the composition of dried salted cod obtained from Atlantic and Pacific cod species, with the Atlantic cod being from two different harvesting locations. The comparison of these cod species revealed the existence of nine significant differences among individual FAs (accountable for 63.2% of total FAs), which was at a similar level to that observed between different harvesting locations for the Atlantic cod (ten significant differences among individual FAs, accountable for 61.6% of total FAs). Canonical discriminant analysis and cross-validation achieved full discrimination of the cod’s origin and 100% accuracy in the cod’s origin classification. The amount of EPA plus DHA in dried salted cod reached its higher value among the Pacific cod (302.3 mg/100 g), while the Atlantic cod averaged 284.1 g/100 g of edible portion. The Pacific cod presented a higher α-tocopherol content than its Atlantic counterpart (8.04 vs. 4.94 µg/g).

Funder

Foundation for Science and Technology, I.P.

Publisher

MDPI AG

Subject

Plant Science,Health Professions (miscellaneous),Health (social science),Microbiology,Food Science

Reference43 articles.

1. FAO (2021, November 28). The State of World Fisheries and Aquaculture 2020. Sustainability in Action. Available online: https://doi.org/10.4060/ca9229en.

2. EUMOFA (2021, November 27). The EU Fish Market 2021 Edition is Now Online. Available online: https://ec.europa.eu/oceans-and-fisheries/news/eu-fish-market-2021-edition-now-online-2021-11-22_pt.

3. Lauritzsen, K. (2004). Quality of Salted Cod (Gadus morhua L.) as Influenced by Raw Material and Salt Composition, University of Tromsø.

4. A 4500-year time series of Pacific cod (Gadus macrocephalus) size and abundance: Archaeology, oceanic regime shifts, and sustainable fisheries;Maschner;Fish. Bull.,1975

5. Sicking, L., and Abreu-Ferreira, D. (2009). Beyond the Catch: Fisheries of the North Atlantic, the North Sea and the Baltic, 900–1850, Brill Academic Press.

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