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Thomatou AA, Psarra E, Mazarakioti EC, Katerinopoulou K, Tsirogiannis G, Zotos A, Kontogeorgos A, Patakas A, Ladavos A. Stable Isotope Analysis for the Discrimination of the Geographical Origin of Greek Bottarga ‘Avgotaracho Messolongiou’: A Preliminary Research. Foods 2022; 11:foods11192960. [PMID: 36230036 PMCID: PMC9564321 DOI: 10.3390/foods11192960] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/14/2022] [Revised: 09/10/2022] [Accepted: 09/19/2022] [Indexed: 11/30/2022] Open
Abstract
Consumers are increasingly interested in the geographical origin of the foodstuff they consume as an important characteristic of food authenticity and quality. To assure the authenticity of the geographical origin, various methods have been proposed. Stable isotope analysis is a method that has been extensively used for products such as wine, oil, meat, while only a few studies have been conducted for the discrimination of seafood origin and especially for mullet roes or bottarga products. Analysis of the stable isotopes of C, N and S of Bottarga samples from four different origins were carried out. The values of δ15N (5.45‰) and δ34S (4.66‰) for the Greek Bottarga Product named ‘Avgotaracho Messolongiou’, from Messolongi lagoon were lower than other areas while δ13C values were higher (−14.84‰). The first results show that the stable isotopes ratios of carbon, nitrogen and sulphur could be used to discriminate the Greek Protected Designations of Origin Bottarga product ‘Avgotaracho Messolongiou’ from other similar products.
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Affiliation(s)
- Anna-Akrivi Thomatou
- Department of Business Administration of Food and Agricultural Enterprises, University of Patras, 30100 Agrinio, Greece
| | - Eleni Psarra
- Department of Business Administration of Food and Agricultural Enterprises, University of Patras, 30100 Agrinio, Greece
| | - Eleni C. Mazarakioti
- Department of Business Administration of Food and Agricultural Enterprises, University of Patras, 30100 Agrinio, Greece
| | - Katerina Katerinopoulou
- Department of Business Administration of Food and Agricultural Enterprises, University of Patras, 30100 Agrinio, Greece
| | - Georgios Tsirogiannis
- Department of Business Administration of Food and Agricultural Enterprises, University of Patras, 30100 Agrinio, Greece
| | - Anastasios Zotos
- Department of Biosystems Science and Agricultural Engineering, University of Patras, 30200 Messolongi, Greece
| | - Achilleas Kontogeorgos
- Department of Agriculture, International Hellenic University, 57001 Thessaloniki, Greece
| | - Angelos Patakas
- Department of Business Administration of Food and Agricultural Enterprises, University of Patras, 30100 Agrinio, Greece
| | - Athanasios Ladavos
- Department of Business Administration of Food and Agricultural Enterprises, University of Patras, 30100 Agrinio, Greece
- Correspondence: ; Tel.: +30-26410-74126
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Influence of the Technological Process on the Biochemical Composition of Fresh Roe and Bottarga from Liza ramada and Mugil cephalus. Foods 2020; 9:foods9101408. [PMID: 33020416 PMCID: PMC7600528 DOI: 10.3390/foods9101408] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/11/2020] [Revised: 09/28/2020] [Accepted: 09/30/2020] [Indexed: 11/16/2022] Open
Abstract
Bottarga is a high-priced delicacy with high nutritional value, and, in Italy, bottarga from mullets has been recognized to be a traditional food product. The flathead grey mullet Mugil cephalus and the thinlip grey mullet Liza ramada are the main cultured grey mullets in the Mediterranean Sea. In this study, fresh roe and bottarga from these two species were investigated to evaluate the influence of the technological process and the species on their biochemical composition and health advantages. The 1 h/200 g salting-out step did not increase the levels of NaCl in the bottarga, although it highly decreased the levels of some heavy metals like Cu and Al. Processing of fresh roe in bottarga led to an essential modification of the lipid fraction, following a general series of monousatturated fatty acid (MUFA)> poliunsutturated fatti acid (PUFA) > saturated fatty acid (SAFA) and an increase in both ω3 and ω6 in Liza ramada. Moreover, bottarga showed higher levels of squalene and cholesterol and an increased Essential Amino Acid/Total Amino Acid ratio (EAA/TAA) in both species. In addition to the nutritional benefits for the consumer, the process proposed in this study may represent a reliable tool for local producers to obtain a final bottarga with both a reproducible biochemical composition and organoleptic characteristics.
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Physico-chemical, colorimetric, rheological parameters and chemometric discrimination of the origin of Mugil cephalus' roes during the manufacturing process of Bottarga. Food Res Int 2018; 108:128-135. [DOI: 10.1016/j.foodres.2018.03.039] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2017] [Revised: 02/20/2018] [Accepted: 03/11/2018] [Indexed: 11/18/2022]
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Piras P, Sardu F, Meloni D, Riina MV, Beltramo C, Acutis PL. A case study on the labeling of bottarga produced in Sardinia from ovaries of grey mullets ( Mugil cephalus and Mugil capurrii) caught in Eastern Central Atlantic coasts. Ital J Food Saf 2018; 7:6893. [PMID: 29732322 PMCID: PMC5913696 DOI: 10.4081/ijfs.2018.6893] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/10/2017] [Revised: 08/29/2017] [Accepted: 09/07/2017] [Indexed: 11/23/2022] Open
Abstract
The aim of this case study is to show how traditional and molecular methods can be employed to identify the Mugilidae species currently used in Sardinia (Italy) to produce the traditional bottarga for the processing of their ovaries. A total of six specimens of Mugil cephalus (n=3) and Mugil capurrii (n=3) were subjected to external morphology and meristic measurements. Subsequently, tissue samples of white muscle and ovaries from three individuals per species were underwent PCR-sequencing assay of mitochondrial DNA cytochrome oxidase subunit I (COI). The external morphology and meristic characters showed a sufficient level of reliability in the identification between the two species. At the same time, the molecular techniques showed the discriminatory power and confirmed the correct species identification in all the sampling units. DNA barcoding may be an effective aid to traditional taxonomy and can facilitate accurate species identification among the Mugilidae.
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Affiliation(s)
- Pierluigi Piras
- Veterinary Public Health and Food Security Service of the Region of Sardinia, Cagliari
| | - Francesco Sardu
- Oristano Local Socio-Sanitary Area of Sardinia Public Company for Health Protection, Oristano
| | - Domenico Meloni
- Department of Veterinary Medicine of the Sassari University, Sassari
| | - Maria Vittoria Riina
- Genetics and Immunobiochemistry Laboratory of the Zooprophylactic Institute of Turin, Italy
| | - Chiara Beltramo
- Genetics and Immunobiochemistry Laboratory of the Zooprophylactic Institute of Turin, Italy
| | - Pier Luigi Acutis
- Genetics and Immunobiochemistry Laboratory of the Zooprophylactic Institute of Turin, Italy
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Grigorakis K. Fillet proximate composition, lipid quality, yields, and organoleptic quality of Mediterranean-farmed marine fish: A review with emphasis on new species. Crit Rev Food Sci Nutr 2015; 57:2956-2969. [DOI: 10.1080/10408398.2015.1081145] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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Kabašinskienė A, Liutkevičius A, Sekmokienė D, Zaborskienė G, Šlapkauskaitė J. Evaluation of the Physicochemical Parameters of Functional Whey Beverages. Food Technol Biotechnol 2015; 53:110-115. [PMID: 27904340 DOI: 10.17113/ftb.53.01.15.3763] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022] Open
Abstract
The objective of this study is to determine the impact of the key technological parameters on the quality indices of functional beverages produced from whey and enriched with 0.2% of cold-pressed flaxseed oil, rich in ω-3 fatty acids. The amount of fatty acids, peroxide and anisidine values, fatty acidity, sedimentation and sensory parameters of whey beverages were estimated. It was found that the addition of flaxseed oil affected the sensory, physical and chemical properties of the beverages. High quantities of oleic and α-linolenic fatty acids (18.97 and 54.82%, respectively) and negligible amounts of palmitic and myristic acids (4.79 and 0.04%, respectively) were found in the product. On the basis of the obtained results, the beverages from whey enriched with flaxseed oil had a favourable ratio of n-6/n-3 polyunsaturated fatty acids and atherogenic and thrombogenic indices. The addition of a stabiliser and the pasteurisation of whey beverages with flaxseed oil did not affect the sensory parameters and the acidity of the products. The highest peroxide value (2.36 meq O2/kg) and acidity (0.34%) were found in the samples with pH=4.0 after 30-day storage at (6±1) °С. A strong negative correlation was estimated between the amount of polyunsaturated fatty acids and anisidine value (R=-0.871; p<0.05), peroxide value (R=-0.728; p<0.05) and fatty acidity (R=-0.948; p<0.05).
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Affiliation(s)
- Aistė Kabašinskienė
- Lithuanian University of Health Sciences, Department of Food Safety and Quality, Tilzes Str. 18,
LT-47181 Kaunas, Lithuania
| | - Algirdas Liutkevičius
- Kaunas University of Technology, Food Institute, Taikos Av. 92, LT-51180 Kaunas, Lithuania
| | - Dalia Sekmokienė
- Lithuanian University of Health Sciences, Department of Food Safety and Quality, Tilzes Str. 18,
LT-47181 Kaunas, Lithuania
| | - Gintarė Zaborskienė
- Lithuanian University of Health Sciences, Department of Food Safety and Quality, Tilzes Str. 18,
LT-47181 Kaunas, Lithuania; Kaunas University of Technology, Food Institute, Taikos Av. 92, LT-51180 Kaunas, Lithuania
| | - Jūratė Šlapkauskaitė
- Lithuanian University of Health Sciences, Department of Food Safety and Quality, Tilzes Str. 18,
LT-47181 Kaunas, Lithuania
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Gas Chromatographic Mass Spectrometry Determination of Geosmin and 2-methylisoborneol Off-Flavor in Mugil cephalus Roe. FOOD ANAL METHOD 2014. [DOI: 10.1007/s12161-014-0025-2] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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Piras C, Scano P, Locci E, Sanna R, Cesare Marincola F. Analysing the effects of frozen storage and processing on the metabolite profile of raw mullet roes using 1H NMR spectroscopy. Food Chem 2014; 159:71-9. [DOI: 10.1016/j.foodchem.2014.02.160] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/23/2013] [Revised: 02/12/2014] [Accepted: 02/27/2014] [Indexed: 01/29/2023]
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Lee S, Choi H, Cha K, Kim MK, Kim JS, Youn CH, Lee SH, Chung H. Random Forest as a Non-parametric Algorithm for Near-infrared (NIR) Spectroscopic Discrimination for Geographical Origin of Agricultural Samples. B KOREAN CHEM SOC 2012. [DOI: 10.5012/bkcs.2012.33.12.4267] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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Garaffo MA, Vassallo-Agius R, Nengas Y, Lembo E, Rando R, Maisano R, Dugo G, Giuffrida D. Fatty Acids Profile, Atherogenic (IA) and Thrombogenic (IT) Health Lipid Indices, of Raw Roe of Blue Fin Tuna (<i>Thunnus</i> <i>thynnus</i> L.) and Their Salted Product “Bottarga”. ACTA ACUST UNITED AC 2011. [DOI: 10.4236/fns.2011.27101] [Citation(s) in RCA: 66] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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Scano P, Rosa A, Mereu S, Piras C, Atzeri A, Dessi MA. Multivariate fatty acid and fatty alcohol profile of mullet bottarga. EUR J LIPID SCI TECH 2010. [DOI: 10.1002/ejlt.201000321] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
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