Aquat. Living Resour.
Volume 32, 2019
|Number of page(s)||11|
|Section||Mullets fisheries and fry stocking in reservoirs in Tunisia|
|Published online||17 January 2019|
Nutritional quality of the fresh and processed grey mullet (Mugilidae) products: a short review including data concerning fish from freshwater
Institut National des Sciences et Technologies de la Mer (INSTM), 28 rue du 2 mars 1934, 2025 Salammbô, Tunisia
* Corresponding author: firstname.lastname@example.org
Handling Editor: Rutger de Wit
Accepted: 28 November 2018
This short review compiles the data concerning the quality of flesh, processed roe and smoked fillets of grey mullets (Mugilidae), including when available the data concerning the fish from freshwater and in particular those from Tunisian reservoirs. The biochemical and mineral composition of the fish, the nutritional benefits and the potential health risks related to the consumption of fish products are discussed with regard to human health, taking into consideration the nutritional recommendations and normative toxicological limits defined by leading health authorities. Flesh proximal compositions of fish from freshwater are relatively scarce, but the few available lipid data are within the very large proximal range (from less than 1% to more than 11%) reported for grey mullets in general. Most of the studies reveal the predominance of unsaturated fatty acids with a substantial proportion ω3 type not only for fish from marine environment but also for those from freshwater. Flesh constitutes a source of essential amino acids and mineral nutrients too. The mullets are generally reported to be safe for human consumption except the fish from heavily contaminated zones. Globally, it should be regarded as an interesting contribution to a healthy diet. The mullets are also greatly appreciated for the production of salted and dried roe as well as smoked fillets, which allow increasing their economic value while preserving products health beneficial attributes. Data concerning processing mullet's roe from freshwater are missing, but it may be supposed that these roes have acceptable texture, taste and flavour as they are highly sought by connoisseurs. It is recommended to perform studies on the qualities of freshwater mullet's roe and to look for labelling the origin for both the roes and the smoked fillets of mullet from Tunisian reservoirs dedicated to the production of drinking water as it would guarantee that the fish come from unpolluted environments.
Key words: Mullets / quality / proximal composition / roe / smoked fillet / freshwater
© EDP Sciences 2019
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