Fisheries and Aquatic Sciences

The Korean Society of Fisheries and Aquatic Science (한국수산과학회)
권호 표지
DOI QR코드

DOI QR Code

Enhancement of Bromophenol Content in Cultivated Green Grouper (Epinephelus coioides)

  • Kim, Joo-Shin (Kwangil Synthesis Plant Co. Ltd.) ;
  • Ma, Wing Chi Joyce (Department of Biology, Food and Nutritional Sciences Programme, and Food Science laboratory, The Chinese University of Hong Kong) ;
  • Chung, Hau Yin (Department of Biology, Food and Nutritional Sciences Programme, and Food Science laboratory, The Chinese University of Hong Kong)
  • Published : 2007.09.30
Download PDF
⟨ Previous Next ⟩

Abstract

Bromophenols are a group of compounds found only in marine organisms. They accumulate and give a sea-like aroma to marine animals. Cultivated fishes generally contain low concentrations of bromophenols compared to wild fishes. Feeding cultivated fishes with bromophenol-containing seaweed could increase their bromophenol content and thus improve their flavor quality. We evaluated the effect of an experimental feed on the bromophenol content of green grouper, Epinephelus coioides, during an 8-week feeding period. Green grouper individuals were divided into two groups and fed with conventional feed or experimental feed containing dried seaweed. Fish were collected biweekly for 8 weeks for proximate analyses and bromophenol content evaluations. Bromophenols were extracted, identified, and quantified by gas chromatography-mass spectrometry. Both moisture and lipid contents were generally higher in the controls; however, total weight and protein content were higher in the experimental group. Only 2,4-dibromophenol and 2,4,6-tribromophenol were detected in the samples. Throughout the 8 weeks, 2,4,6-tribromophenol concentrations were higher in the experimental group (9.20-32.3 ng/g dry wt) than in the control group (7.33-18.79 ng/g dry wt), but no significant difference in 2,4-dibromophenol concentration was detected between the two groups. The total bromophenol content reached a maximum at week 4 for the experimental feed and week 6 for the control. In short, experimental feed that incorporated bromophenol-containing seaweed increased the total bromophenol content in the green grouper.

Keywords

References

  1. Boyle, J.L., R.C. Lindsay and D.A. Stuiber. 1992. Bromophenol distribution in salmon and selected seafoods of fresh- and saltwater origin. J. Food Sci., 57, 918-922 https://doi.org/10.1111/j.1365-2621.1992.tb14323.x
  2. Boyle, J.L., R.C. Lindsay and D.A. Stuiber. 1992. Contributions of bromophenols to marine associated flavours of fish and seafoods. J. Aquat. Food Prod. Technol., 1, 43-63
  3. Chung, H.Y., W.C.J. Ma and J.-S. Kim. 2003a. Seasonal distribution of bromophenols in selected Hong Kong seafood. J. Agric. Food Chem., 51, 6752-6760 https://doi.org/10.1021/jf034632r
  4. Chung, H.Y., W.C.J. Ma, P.O. Ang, J.-S. Kim and F. Chen. 2003b. Seasonal variations of bromophenols in brown algae (Padina arborescens, Sargassum siliquastrum and Lobophora variegata) collected in Hong Kong. J Agric. Food Chem., 51, 2619-2624 https://doi.org/10.1021/jf026082n
  5. FAO. 2004. The state of world fisheries and aquaculture. Available on-line at http://www.fao.org/sof/sofia/index_en.htm, accessed
  6. Graham, S. 1991. Consumer preferences, proximal analysis and taste panel scores for 3 types of cultured and captured salmon. In Abstracts of Pacific Fisheries Technologist Meeting, Victoria, Canada, 26
  7. Hiiga, T., T. Fujiyama and P.J. Scheuer. 1980. Halogenated phenol and indole constituents of acorn worms. Comp. Biochem. Physiol., 65B, 525-530
  8. Kummer, C. 1992. Food: Farmed fish. The Atlantic, 270, 88
  9. Ma, W.C.J., H.Y. Chung, P.O. Aug and J-S. Kim. 2005. Enhancement of bromophenol levels in aquacu1tured silver seabeam (Sparus sarba). J. Agric. Food Chem., 53, 2133-2139 https://doi.org/10.1021/jf048390m
  10. Murano, P.S. 2003. Food lipid. In Understanding Food Science and Technology. Ch 5.2. Thomson Learning, Singapore, 133-140
  11. Whitfield, F.B., F. Helidoniotis, K.J. Shaw and D. Svoronos. 1997. Distribution of bromophenols in Australian wild-harvested and cultivated prawns (shrimp). J. Agric. Food Chem., 45, 4398-4405 https://doi.org/10.1021/jf970363r
  12. Whitfield, F.B., F. Helidoniotis and D. Smith. 2002. Role of feed ingredients in the bromophenols content of cultured prawns. Food Chem., 79, 355-365 https://doi.org/10.1016/S0308-8146(02)00187-5
  13. Whitfield, F.B., F. Helidoniotis, K.J. Shaw and D. Svoronos. 1998. Distribution of bromophenols in species of ocean fish from eastern Australia. J. Agric. Food Chem., 46, 3750-3757 https://doi.org/10.1021/jf980274u
  14. Whitfield, F.B., M. Drew, F. Helidoniotis and D. Svoronos. 1999a. Distribution. of bromophenols in species of marine polychaetes and bryozoans from Eastern Australia and the role of such animals in the flavor of edible ocean fish and prawns (shrimp). J. Agric. Food Chem., 47, 4756-4762 https://doi.org/10.1021/jf9904719
  15. Whitfield, F.B., F. Helidoniotis, K.J. Shaw and D. Svoronos. 1999b. Distribution of bromophenols in species of marine algae from Eastern Australia. J. Agric. Food Chem., 47, 2367-2373 https://doi.org/10.1021/jf981080h
  16. Woo, N.Y.S. and S.P. Kelly. 1995. Efects of salinity and nutritional status on growth and metabolism of Sparus saba in a closed seawater system. Aquaculture, 135, 229-238 https://doi.org/10.1016/0044-8486(95)01003-3
  17. Woodin, S.A., M.D. Walla and D.E. Lincoln. 1987. Occurrence of brominated compounds in soft-bottom benthic organisms. J. Exp. Mar. Biol. Ecol., 107, 209-217 https://doi.org/10.1016/0022-0981(87)90038-4