C^S". 20J'C *fc PROXIMATE CHEMICAL COMPOSITION AND FATTY ACID CONTENTS OF 37 FINFISH SPECIES OF THE SOUTHEASTERN UNITED STATES Janet A. Gooch Malcolm B. Hale Sylvia B. Galloway October, 1989 U.S. DEPARTMENT OF COMMERCE NATIONAL OCEANIC & ATMOSPHERIC ADMINISTRATION NATIONAL MARINE FISHERIES SERVICE SOUTHEAST FISHERIES CENTER CHARLESTON LABORATORY P.O. BOX 12607 CHARLESTON, SOUTH CAROLINA 29*12 Copies of this publication may be obtained from the authors or the librarian at: Charleston Laboratory Southeast Fisheries Center National Marine Fisheries Service P.O. Box 12607 Charleston, SC 29412-0607 ACKNOWLEDGEMENTS The authors thank Gloria Seaborn and Tom Brown for the fatty acid analyses, Cheryl Brand and Jim Bonnet for proximate chemical analyses, and Jeanette Smith for assistance in designing the format and assembling this brochure. \ S TY DEC n 1989 DOCUMi oLLECTS?.*1 INTRODUCTION This brochure contains values determined for proximate chemical compositions and major fatty acid contents for 37 finfish species that are harvested or available in the Southeastern United States. The data tables specify the number of different samples on which the mean composition values are based and mean values for length and weight of each species. Protein, moisture, and ash were determined using AOAC procedures (AOAC, 1985) and fat was determined by a chloroform-methanol extraction method (Folch et al, 1957). These are average values for raw fillets, most of which are derived from NOAA Technical Report NMFS 54, "Proximate and Fatty Acid Composition of 40 Southeastern U.S. Finfish Species". The procedures for preparation of fatty acid methyl esters and for analysis using a gas chromatograph with a capillary column are described in the subject report (Gooch et al., 1987). The report referenced above can be consulted for additional information on analytical procedures and for more detail on the individual analyses and ranges of values. The report also contains analytical results for fillets cooked by a standard procedure. The cooked fillets were used by a trained sensory panel to evaluate species edibility characteristics. Some of the original 40 species, with limited fatty acid data, are not included here. Chemical compositions determined for several important underutilized species of the Gulf of Mexico were added to this brochure. The scientific names of the 37 species reported here are listed in the appendix. Fatty acid profiles were reported as weight percent of total fatty acids in the report referenced previously. For this brochure they have been converted to grams of fatty acid per 100 grams of edible tissue using the equation derived by Weihrauch et al. (1977). This is consistent with U.S. Dept. of Agriculture publications and is a form more useful to nutritionists. We recognize that additional data are required to adequately describe the seasonal and geographic variations in chemical compositions of species, but we believe that the data summarized here can be useful to consumers, dieticians, and food scientists. REFERENCES American Fisheries Society. 1980. A list of common and scientific names of fishes. 4th Ed. Spec. Publ. 12. American Fisheries Society, Bethesda, Md. AOAC. 1985. Horowitz, W. (ed.), Official methods of analysis. Association of Official Analytical Chemists. Wash., D.C. Gooch, J.A, M.B. Hale, T. Brown, Jr., J.C. Bonnet, C.G. Brand, and L.W. Regier. 1987. Proximate and fatty acid composition of 40 southeastern finfish species. NOAA Technical Report NMFS 54. U.S. Dept. of Commerce. Folch, J., M. Lees, and G.H.S. Stanley. 1957. A simple method for the isolation and purification total lipids from animal tissues. J. Biol. Chemistry. 226:497-509. Weihrauch, J.L., L.P. Posati, B.A. Anderson, and J. Exler. 1977. Lipid conversion factors for calculating fatty acid contents of foods. JAOCS 54:36-40. NOTE: The NOAA Technical Report NMFS 54 reports results for some sampling dates containing either proximate or fatty acid data, but not both. Total lipid content and fatty acid profile are both needed to calculate fatty acids as g/lOOg of tissue, the form most useful to consumers and dieticians. Therefore, some of the data from TR 54 could not be included in this publication. New data became available and were added for some species. Thus, the total number of samples for a given species may be the same, but the means may be slightly different. In general, fish weighing less than 2.5 kg (5.5 lb) each were grouped as required to give randomly composited fillet samples of at least 800 grams for sensory plus chemical analyses. Most of the samples reported here for sharks, groupers and larger recreational fish (e.g. king mackerel, crevalle jack, sheepshead) were from individual fish. Black Sea Gulf Channel* Atlantic SPECIES Bass Bluefish Butterfish Catfish Croaker Dolphin No. of Samples 2 4 4 3 4 3 Mean L, cm 34.80 40.10 16.00 36.30 25.30 68.40 Mean Wt, kg 0.61 0.93 0.10 0.55 0.20 2.83 PROXIMATE COMPOSITIONS (g/lOOg) Protein 18.0 20.0 20.0 16.2 18.0 Moisture 81.3 77.5 77.5 82.1 77.3 Pat 0.7 2.4 3.9 2.4 2.9 Ash 1.4 1.1 1.2 1.0 1.0 20.2 79.7 0.8 1.2 FATTY ACIDS (g/lOOg) 14: 0.005 0.064 0.137 0.045 0.046 0.005 15:0 - - - - - - 16:0 0.101 0.491 0.820 0.377 0.667 0.115 18:0 0.043 0.154 0.237 0.102 0.171 0.079 16:ln7 0.018 0.166 0.127 0.119 0.323 0.010 18:ln9 0.060 0.346 0.632 0.489 0.364 0.056 18:ln7 0.016 0.083 0.116 0.098 0.082 0.014 20:ln9 0.004 0.035 0.102 0.030 0.022 0.002 22:lnll+13 0.000 0.006 0.002 0.001 0.006 0.000 22:ln9 0.003 0.002 0.035 0.001 0.003 0.000 18:2n6 0.004 0.039 0.031 0.053 0.011 0.005 20:4n6 0.024 0.033 0.072 0.069 0.054 0.022 22:4n6 0.006 0.008 0.027 0.009 0.021 0.000 20:5n3 0.027 0.083 0.127 0.076 0.125 0.022 22:5n6 0.010 0.011 0.039 0.029 0.014 0.016 22:5n3 0.012 0.050 0.100 0.053 0.057 0.009 22:6n3 0.121 0.174 0.380 0.094 0.125 0.196 *Wild catfish, not cultured. Southern Goosefish Gag Yellowedge White Harvest- Speckled Flounder (Monk fish) Grouper Grouper Grunt fish Hind 2 2 3 2 3 3 3 41.40 ND** 70.40 74.55 33.20 18.40 47.60 1.01 ND** 4.70 4.71 0.81 0.21 2.59 17.4 16.2 21.0 19.3 20.5 18.9 21.1 82.4 84.5 76.8 79.2 80.9 78.0 75.5 0.7 0.6 2.2 1.3 0.7 2.4 4.7 0.9 0.9 1.3 1.1 1.1 1.2 1.1 0.009 0.003 0.060 0.020 0.007 0.057 0.149 0.098 0.065 0.482 0.188 0.100 0.516 1.305 0.027 0.027 0.152 0.064 0.051 0.186 0.329 0.023 0.010 0.152 0.039 0.017 0.048 0.441 0.043 0.049 0.317 0.096 0.066 0.447 0.726 0.014 0.011 0.062 0.032 0.017 0.054 0.111 0.003 0.003 0.020 0.036 0.003 0.047 0.066 0.001 0.001 0.004 0.027 0.002 0.010 0.002 0.000 0.002 0.003 0.006 0.000 0.014 0.013 0.009 0.005 0.016 0.010 0.004 0.013 0.025 0.013 0.015 0.051 0.033 0.048 0.056 0.051 0.002 0.002 0.014 0.009 0.011 0.019 0.016 0.018 0.025 0.065 0.036 0.033 0.053 0.087 0.006 0.005 0.023 0.017 0.010 0.032 0.032 0.014 0.007 0.039 0.031 0.014 0.046 0.065 0.095 0.090 0.276 0.209 0.088 0.235 0.403 **Not Determined. SPECIES Crevalle Jack Southern Klngflsh Ladyfish Chub Mackerel King Mackerel Striped Mullet No. of Samples Mean L, cm Mean Wt, kg 4 46.60 4.95 2 29.20 0.30 3 41.30 1.04 5 23.70 0.19 2 94.80 5.53 5 37.00 0.75 PROXIMATE COMPOSITIONS (g/lOOg) Protein 21.1 18.7 22.7 21.8 21.7 21.0 Moisture 74.3 77.3 73.0 72.0 76.6 74.4 Fat 3.9 4.5 4.4 5.5 1.7 5.1 Ash 1.3 1.1 1.2 1.5 1.4 1.0 FATTY ACIDS (g/lOOg) 14:0 0.067 0.096 0.074 0.132 0.026 0.285 15:0 - - - - - 0.220 16:0 0.895 1.245 1.164 1.131 0.389 1.143 18:0 0.324 0.198 0.310 0.389 0.157 0.118 16:ln7 0.230 0.695 0.310 0.167 0.050 0.726 18:ln9 0.649 0.833 1.064 1.031 0.268 0.255 18:ln7 0.135 0.114 0.112 0.190 0.050 0.125 20:ln9 0.021 0.024 0.034 0.098 0.018 0.009 22:lnll+13 0.004 0.008 0.002 0.007 0.002 0.002 22:ln9 0.004 0.004 0.002 0.027 0.007 0.002 18:2n6 0.085 0.016 0.026 0.063 0.014 0.060 20:4n6 0.095 0.065 0.088 0.068 0.036 0.131 22:4n6 0.023 0.025 0.026 0.012 0.008 0.016 20:5n3 0.113 0.067 0.083 0.238 0.045 0.355 22:5n6 0.029 0.018 0.024 0.045 0.017 0.007 22:5n3 0.061 0.055 0.068 0.074 0.019 0.177 22:6n3 0.258 0.175 0.251 0.720 0.131 0.136 Red Silver Blue Rough Spotted American Porgy Rag Runner Scad Seatrout Shad 2 4 2 7 2 4 35.30 16.00 26.30 21.70 39.00 40.10 0.91 0.05 0.41 0.13 0.69 1.12 22.0 21.1 21.3 19.8 19.4 19.1 77.1 72.5 75.3 76.8 79.4 65.4 0.9 5.2 1.6 2.1 2.7 14.6 1.5 1.4 1.3 1.4 1.1 1.3 0.006 0.156 0.023 0.068 0.072 0.588 0.149 1.022 0.316 0.417 0.608 1.687 0.049 0.369 0.150 0.144 0.142 0.296 0.016 0.133 0.034 0.095 0.324 0.341 0.066 0.853 0.167 0.320 0.378 1.013 0.015 0.153 0.037 0.051 0.086 0.307 0.007 0.155 0.015 0.015 0.014 2.666 0.002 0.030 0.002 0.004 0.001 2.663 0.001 0.023 0.001 0.004 0.001 0.168 0.004 0.044 0.009 0.022 0.020 0.177 0.030 0.121 0.037 0.026 0.050 0.029 0.011 0.054 0.008 0.004 0.020 0.017 0.021 0.165 0.058 0.099 0.106 0.506 0.015 0.062 0.017 0.020 0.021 0.015 0.020 0.125 0.035 0.037 0.041 0.203 0.193 0.546 0.308 0.317 0.175 0.887 SPECIES Atlantic Scalloped Sharpnose Lemon Hammerhead Tiger Shark Shark Shark Shark Mo. of Samples Mean L, cm Mean Wt, kg 3 53.90 6.10* 2 183.00 37.05* 2 229.00 106.60* 2 ND** 104.33* 3 49.30 3.15 PROXMIMATE COMPOSITIONS (g/lOOg) Protein 23.7 19.7 23.1 19.2 21.4 Moisture 75.1 79.5 76.0 80.1 77.9 Fat 0.8 0.6 0.7 0.7 1.6 Ash 1.4 1.3 1.4 1.2 1.2 FATTY ACIDS (g/lOOg) 14:0 0.001 0.002 0.001 0.002 0.034 15:0 - - - - - 16:0 0.100 0.055 0.064 0.048 0.310 18:0 0.085 0.044 0.064 0.073 0.086 16:ln7 0.005 0.004 0.006 0.009 0.087 18:ln9 0.038 0.037 0.036 0.089 0.284 18:ln7 0.023 0.013 0.023 0.020 0.043 20:ln9 0.003 0.002 0.003 0.003 0.011 22:lnll+13 0.001 0.002 0.000 0.002 0.001 22:ln9 0.000 0.000 0.001 0.000 0.003 18:2n6 0.002 0.001 0.003 0.006 0.017 20:4n6 0.047 0.025 0.030 0.045 0.063 22:4n6 0.035 0.026 0.030 0.013 0.015 20:5n3 0.013 0.006 0.011 0.007 0.051 22:5n6 0.019 0.011 0.010 0.007 0.011 22:5n3 0.020 0.010 0.021 0.011 0.037 22:6n3 0.112 0.049 0.075 0.052 0.082 * Round weight estimated from carcass weight. **Not Determined. Gray Red Vermilion Blueline Trigger- Snapper Snapper Spot Tilefish Tilefish fish Weak fish 2 2 2 2 2 2 2 44.70 48.20 21.60 62.40 63.10 36.30 72.40 1.54 1.57 0.20 2.74 3.21 1.11 3.56 20.4 21.3 18.2 17.6 19.9 20.7 19.3 77.8 78.0 71.4 81.1 78.3 79.1 78.1 1.4 0.6 8.0 1.0 2.5 0.8 2.1 1.2 1.2 1.0 1.3 1.3 1.2 1.1 0.029 0.009 0.240 0.018 0.067 0.002 0.052 0.276 0.088 1.978 0.139 0.419 0.087 0.378 0.107 0.036 0.492 0.040 0.129 0.071 0.089 0.049 0.009 0.718 0.032 0.102 0.006 0.134 0.199 0.045 1.400 0.129 0.406 0.065 0.277 0.031 0.007 0.244 0.029 0.077 0.020 0.042 0.015 0.003 0.085 0.021 0.076 0.002 0.079 0.006 0.001 0.010 0.003 0.040 0.001 0.095 0.002 0.002 0.011 0.006 0.022 0.000 0.008 0.008 0.004 0.030 0.005 0.019 0.003 0.021 0.032 0.014 0.093 0.018 0.042 0.061 0.020 0.008 0.003 0.060 0.007 0.021 0.006 0.004 0.040 0.014 0.347 0.022 0.060 0.024 0.066 0.015 0.012 0.031 0.009 0.021 0.009 0.009 0.022 0.006 0.153 0.026 0.075 0.015 0.025 0.216 0.104 0.293 0.147 0.284 0.155 0.233 APPENDIX Southeastern U.S. finfish evaluated for proximate and fatty acid composition. Species (Common name) Scientific name Bass, Black Sea Bluefish Butterfish, Gulf Catfish, Channel Croaker, Atlantic Dolphin Flounder, Southern Goosefish (Monkfish) Grouper, Gag Grouper, Yellowedge Grunt, White Harvestfish Hind, Speckled Jack, Crevalle Kingfish, Southern (Whiting) Ladyfish Mackerel, Chub Mackerel, King Mullet, Striped Porgy, Red Rag, Silver Runner, Blue Scad, Rough Seatrout, Spotted Shad, American Centropristis striata Pomatomus saltatrix Peprilus burti Ictalurus punctatus Micropogonias undulatus Coryphaena hippurus Paralichthys lethostigma Lophius americanus Mycteroperca microlepis Epinephelus flavolimbatus Haemulon plumieri Peprilus alepidotus Epinephelus drummondhayi Caranx hippos Menticirrhus americanus Elops saurus Scomber japonicus Scomberomorus cavalla Mugil cephalus Pagrus pagrus Ariomma bondi Caranx crysos Trachurus lathami Cynoscion nebulosus Alosa sapidissima Species (Common name) Scientific Name Shark, Atlantic Sharpnose Shark, Lemon Shark, Scalloped Hammerhead Shark, Tiger Sheepshead Snapper, Red Snapper, Vermilion Spot Tilefish Tilefish, Blueline Triggerfish, Gray Weakfish Rhizoprionodon terraenovae Negaprion brevirostris Sphyrna lewini Galeocerdo cuvieri Archosargus probatocephalus Lutjanus campechanus Rhomboplites aurorubens Leiostomus xanthurus Lopholatilus chamaeleonticeps Caulolatilus microps Balistes capriscus Cynoscion regalis AD0D015Scm7T