Macronutrient and fatty acid profiles of meagre (Argyrosomus regius) fillets as influenced by harvesting time and boiling

The effect of harvesting time and cooking on water, protein, lipid, ash and fatty acid content of farmed meagre was assessed. Significant differences in nutrient content of raw fillets were detected in relation to harvesting time. Cooking by boiling induced loss of some macronutrients, mainly lipids and some fatty acids. Retention of total lipids, C18:2n-6 and C18:3n-3 decreased significantly with harvesting time, while C20:5n-3 (EPA) and C22:6n-3 (DHA) were retained in the same quantity. DHA retention was higher than that of the other FAs considered, at all harvesting times. The changes detected did not diminish the nutritional value of the fish. Despite losses induced by cooking and the low fat content, typical of this species, 100 g of fillet ensured an intake of EPA plus DHA more than double the recommended daily intake (250 mg day-1), at all harvesting times. The ability to preserve nutrients is an essential requirement for quality maintenance and suggests the possibility of heat-processing fillets.