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

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).

[1]  A. Hrebień-Filisińska Application of natural antioxidants in the oxidative stabilization of fish oils: A mini‐review , 2021 .

[2]  Hong Wang,et al.  Vitamin E and cancer prevention: Studies with different forms of tocopherols and tocotrienols. , 2020, Molecular carcinogenesis.

[3]  The State of World Fisheries and Aquaculture 2020 , 2018, The State of World Fisheries and Aquaculture.

[4]  A. Sinclair,et al.  Dietary sources, current intakes, and nutritional role of omega-3 docosapentaenoic acid , 2015, Lipid technology.

[5]  K. Vuori,et al.  Abiotic stress modifies the synthesis of alpha‐tocopherol and beta‐carotene in phytoplankton species , 2014, Journal of phycology.

[6]  O. Grahl-Nielsen,et al.  Distinction among North Atlantic cod Gadus morhua stocks by tissue fatty acid profiles. , 2014, Journal of fish biology.

[7]  J. E. Edwards,et al.  Health beneficial long chain omega-3 fatty acid levels in Australian lamb managed under extensive finishing systems. , 2014, Meat science.

[8]  S. Sampels Oxidation and Antioxidants in Fish and Meat from Farm to Fork , 2013 .

[9]  M. Nunes,et al.  Processing of Salted Cod (Gadus spp.): A Review , 2012 .

[10]  P. Leung,et al.  A Cost Analysis of EPA and DHA in Fish, Supplements, and Foods , 2012 .

[11]  R. Costa,et al.  Volatile compounds in salted dried codfishes from different species , 2012 .

[12]  C. Azorit,et al.  Seasonal and specific diet variations in sympatric red and fallow deer of southern Spain: a preliminary approach to feeding behaviour , 2012 .

[13]  D. Starkey Beyond the Catch: Fisheries of the North Atlantic, the North Sea and the Baltic, 900–1850. Edited by Louis Sicking and Darlene Abreu-Ferreira. Pp. xx, 422. ISBN: 9789004169739. Leiden: Brill Academic Press, 2009. €134.00. , 2011 .

[14]  S. Arason,et al.  Flavor and quality characteristics of salted and desalted cod (Gadus morhua) produced by different salting methods. , 2011, Journal of agricultural and food chemistry.

[15]  K. Mai,et al.  Lipid and fatty acid compositions of cod (Gadus morhua), haddock (Melanogrammus aeglefinus) and halibut (Hippoglossus hippoglossus) , 2010 .

[16]  Efsa Publication,et al.  EFSA Panel on Dietetic Products, Nutrition, and Allergies (NDA); Scientific Opinion on Dietary Reference Values for fats, including saturated fatty acids, polyunsaturated fatty acids, monounsaturated fatty acids, trans fatty acids, and cholesterol , 2010 .

[17]  D. Kitts,et al.  Evaluating nutritional quality of Pacific fish species from fatty acid signatures. , 2009 .

[18]  Katherine L. Reedy-Maschner,et al.  A 4500-year time series of Pacific cod (Gadus macrocephalus) size and abundance: archaeology, oceanic regime shifts, and sustainable fisheries , 2008 .

[19]  John R. Piggott,et al.  Current methods to evaluate contribution and interactions of components to flavour of solid foods using hard cheese as an example , 2007 .

[20]  Mark W. Coulson,et al.  Mitochondrial genomics of gadine fishes: implications for taxonomy and biogeographic origins from whole-genome data sets. , 2006, Genome.

[21]  J. Prates,et al.  Simultaneous HPLC quantification of total cholesterol, tocopherols and β-carotene in Barrosã-PDO veal , 2006 .

[22]  M. Sagai,et al.  Species differences in lipid peroxide levels in lung tissue and investigation of their determining factors , 1986, Lipids.

[23]  P. Bechtel,et al.  LIPID ANALYSIS OF FILLETS FROM GIANT GRENADIER (ALBATROSSIA PECTORALIS), ARROW‐TOOTH FLOUNDER (ATHERESTHES STOMIAS), PACIFIC COD (GADUS MACROCEPHALUS) AND WALLEYE POLLOCK (THERAGRA CHALCOGRAMMA) , 2006 .

[24]  J. Oehlenschläger Cholesterol content in seafood, data from the last decade , 2006 .

[25]  C. Parrish,et al.  Lipids Classes, Fatty Acids, and Sterols in Seafood from Gilbert Bay, Southern Labrador , 2004 .

[26]  Kristin Lauritzsen Quality of salted cod (Gadus morhua L.)as influenced by raw material and salt composition , 2004 .

[27]  A. Fisher,et al.  Effects of fatty acids on meat quality: a review. , 2004, Meat science.

[28]  R. Bessa,et al.  Effect of genotype, feeding system and slaughter weight on the quality of light lambs: II. Fatty acid composition of meat , 2002 .

[29]  J. Hutchings Collapse and recovery of marine fishes , 2000, Nature.

[30]  S. Perdikaris From chiefly provisioning to commercial fishery: long-term economic change in Arctic Norway , 1999 .

[31]  K. Kristbergsson,et al.  Seasonal Variations in Physicochemical and Textural Properties of North Atlantic Cod (Gadus morh.ua) Mince , 1998 .

[32]  F. Toldrá Proteolysis and lipolysis in flavour development of dry-cured meat products. , 1998, Meat science.

[33]  N. Bandarra,et al.  Seasonal Changes in Lipid Composition of Sardine (Sardina pilchardus) , 1997 .

[34]  Nutritional aspects of cardiovascular disease. Report of the Cardiovascular Review Group Committee on Medical Aspects of Food Policy. , 1994, Reports on health and social subjects.

[35]  T. Ulbricht,et al.  Coronary heart disease: seven dietary factors , 1991, The Lancet.

[36]  G. Ståhl,et al.  EVOLUTION OF ATLANTIC AND PACIFIC COD: LOSS OF GENETIC VARIATION AND GENE EXPRESSION IN PACIFIC COD , 1988, Evolution; international journal of organic evolution.

[37]  R. Addison,et al.  Distribution of Fatty Acids in Cod Flesh Lipids , 1968 .

[38]  W. J. Dyer,et al.  A rapid method of total lipid extraction and purification. , 1959, Canadian journal of biochemistry and physiology.