EMMANOUIL KOUROUPAKIS, Evaluation of the fillet quality of wild-caught white sea bream (Diplodus sargus L.) and brown meagre (Sciaena umbra L.) captured from the Aegean Sea, Mediterranean Marine Science, 20|2019, 373-379

White sea bream (Diplodus sargus) and brown meagre (Sciaena umbra) were caught from the wild in Aegean Sea (Greece), and studied for their proximate, fatty acid and amino acid composition to evaluate their nutritional value for human consumption and their potential as candidate fish species for Mediterranean aquaculture diversification. Both species exhibited very low muscle fat, ranging at 1%. White sea bream was found to have higher muscle eicosapentaenoic (EPA) and docohexaenoic (DHA) contents and total n-3 fatty acids than brown meagre. A superiority of white sea bream in aspects of thrombogenicity was indicated, showing higher atherogenic (0.679) and thrombogenic indices (0.377) comparing to the respective values for brown meagre (0.610 and 0.579). The two-studied species exhibited high-quality protein as food source, with white sea bream showing a higher essential to non-essential amino acid (EAA/NEAA) rate, 0.764 vs 0.704, respectively. The individual to total essential amino acids rates of lysine and leucine were the highest ones for both studied species, while no significant differences were observed among them.