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Seasonal evaluation of nutritional benefits of two fish species in the eastern Mediterranean Sea

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dc.contributor.author Patrick Saoud I.
dc.contributor.author Batal M.
dc.contributor.author Ghanawi J.
dc.contributor.author Lebbos N.
dc.contributor.editor
dc.date 2008
dc.date.accessioned 2017-10-18T13:24:18Z
dc.date.available 2017-10-18T13:24:18Z
dc.date.issued 2008
dc.identifier 10.1111/j.1365-2621.2006.01491.x
dc.identifier.issn 9505423
dc.identifier.uri http://hdl.handle.net/10938/20248
dc.description.abstract Fish are a good nutritional source of proteins, essential fatty acids and minerals. Societies with high fish intake have lower rates of acute myocardial infarctions and atherosclerosis, better cognitive functions, and better neural and visual development in foetuses. In the present work, we evaluated seasonal variation in proximate composition of two commercial fish species, the rabbitfish Siganus rivulatus, an algaevore, and the white sea bream Diplodus sargus, a carnivore from the eastern Mediterranean. Fifteen fish were collected on the second weekend of each of 8 months covering the four seasons. Results show that the nutritive value of a species of fish varies throughout the year. Furthermore, rabbitfish tissue generally contains more lipids than white sea bream, and fillet yield from rabbitfish is greater than from sea bream. As both fish are sold at a similar price in Lebanese markets, results suggest that rabbitfish offers better value for the price than does white sea bream. © 2007 Institute of Food Science and Technology Trust Fund.
dc.format.extent
dc.format.extent Pages: (538-542)
dc.language English
dc.publisher OXFORD
dc.relation.ispartof Publication Name: International Journal of Food Science and Technology; Publication Year: 2008; Volume: 43; no. 3; Pages: (538-542);
dc.source Scopus
dc.title Seasonal evaluation of nutritional benefits of two fish species in the eastern Mediterranean Sea
dc.type Article
dc.contributor.affiliation Patrick Saoud, I., Department of Biology, American University of Beirut, Bliss St., Beirut, Lebanon
dc.contributor.affiliation Batal, M., Department of Nutrition and Food Science, American University of Beirut, Bliss St., Beirut, Lebanon
dc.contributor.affiliation Ghanawi, J., Department of Biology, American University of Beirut, Bliss St., Beirut, Lebanon
dc.contributor.affiliation Lebbos, N., Department of Biology, American University of Beirut, Bliss St., Beirut, Lebanon
dc.contributor.authorAddress Batal, M.; Department of Nutrition and Food Science, American University of Beirut, Bliss St., Beirut, Lebanon; email: mb25@aub.edu.lb
dc.contributor.authorCorporate University: American University of Beirut; Faculty: Faculty of Agricultural and Food Sciences; Department: Nutrition and Food Sciences;
dc.contributor.authorDepartment Nutrition and Food Sciences
dc.contributor.authorDivision
dc.contributor.authorEmail mb25@aub.edu.lb
dc.contributor.authorFaculty Faculty of Agricultural and Food Sciences
dc.contributor.authorInitials Saoud, IP
dc.contributor.authorInitials Batal, M
dc.contributor.authorInitials Ghanawi, J
dc.contributor.authorInitials Lebbos, N
dc.contributor.authorOrcidID
dc.contributor.authorReprintAddress Batal, M (reprint author), Amer Univ Beirut, Dept Nutr and Food Sci, Bliss St, Beirut, Lebanon.
dc.contributor.authorResearcherID
dc.contributor.authorUniversity American University of Beirut
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dc.description.citedCount 9
dc.description.citedTotWOSCount 6
dc.description.citedWOSCount 5
dc.format.extentCount 5
dc.identifier.articleNo
dc.identifier.coden
dc.identifier.scopusID 38749124782
dc.publisher.address 9600 GARSINGTON RD, OXFORD OX4 2DQ, OXON, ENGLAND
dc.relation.ispartOfISOAbbr Int. J. Food Sci. Technol.
dc.relation.ispartOfIssue 3
dc.relation.ispartofPubTitle International Journal of Food Science and Technology
dc.relation.ispartofPubTitleAbbr Int. J. Food Sci. Technol.
dc.relation.ispartOfVolume 43
dc.source.ID WOS:000252810000021
dc.type.publication Journal
dc.subject.otherAuthKeyword Mediterranean fish
dc.subject.otherAuthKeyword nutritive value
dc.subject.otherAuthKeyword proximate analysis
dc.subject.otherAuthKeyword seasonal variation
dc.subject.otherAuthKeyword yield
dc.subject.otherIndex Archosargus rhomboidalis
dc.subject.otherIndex diplodus sargus
dc.subject.otherIndex siganus rivulatus
dc.subject.otherKeywordPlus Fatty-acid-composition
dc.subject.otherKeywordPlus diplodus-vulgaris
dc.subject.otherKeywordPlus omega-3-fatty-acids
dc.subject.otherKeywordPlus sargus
dc.subject.otherKeywordPlus patterns
dc.subject.otherKeywordPlus women
dc.subject.otherKeywordPlus diet
dc.subject.otherWOS Food Science and Technology
dc.identifier.doi http://dx.doi.org/10.1111/j.1365-2621.2006.01491.x


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