Chemical composition and nutritional value of raw and cooked black scabbardfish (Aphanopus carbo)
Narcisa Maria Bandarra, Irineu Batista and Maria Leonor Nunes

The objective of the present study was to follow the seasonal chemical changes and to study the effect of culinary treatments on the nutritional value of black scabbardfish (Aphanopus carbo). The proximate chemical composition of black scabbardfish (BSF) landed in Sesimbra (Portugal) was followed for one year. The nutritional quality (proximate chemical composition, amino acid and fatty acid profiles, cholesterol and minerals) of raw, fried and grilled BSF was evaluated in one period of the year. BSF is a semi-fatty species, the protein content was 15-17.5% and the most abundant amino acids were glutamic acid, aspartic acid and lysine. The dominant fatty acids were monounsaturated (66%), followed by saturated (19%) and polyunsaturated (10%) ones. Potassium, phosphorus and sodium were the most abundant minerals. Some dehydration occurred in cooked BSF but fat content was the most affected nutrient, particularly in fried fish. These results may suggest that the absorption of frying oil led to important changes in the fatty acid profile, and particularly in the linoleic acid level. The highest protein losses were recorded in fried BSF. In general, the nutritional quality of grilled fish seemed to be more balanced than that of fried fish.

Keywords: black scabbardfish, raw, cooked, fatty acids, amino acids, cholesterol and minerals
Contents of this volume Sci. Mar. 73S2 : 105-113 Back PDF
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