Authenticating Production Origin of Gilthead Sea Bream (<Emphasis Type="Italic">Sparus aurata)</Emphasis> by Chemical and Isotopic Fingerprinting |
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Authors: | Douglas J Morrison Tom Preston James E Bron R James Hemderson Karen Cooper Fiona Strachan J Gordon Bell |
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Affiliation: | (1) Stable Isotope Biochemistry Laboratory, Scottish Universities Environmental Research Centre (SUERC), Rankine Avenue, Scottish Enterprise Technology Park, East Kilbride, G75 0QF, UK;(2) Institute of Aquaculture, University of Stirling, Stirling, FK9 4LA, UK |
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Abstract: | Recent EU legislation (EC/2065/2001) requires that fish products, of wild and farmed origin, must provide consumer information
that describes geographical origin and production method. The aim of the present study was to establish methods that could
reliably differentiate between wild and farmed European gilthead sea bream (Sparus aurata). The methods that were chosen were based on chemical and stable isotopic analysis of the readily accessible lipid fraction.
This study examined fatty acid profiles by capillary gas chromatography and the isotopic composition of fish oil (δ13C, δ18O), phospholipid choline nitrogen (δ15N) and compound specific analysis of fatty acids (δ13C) by isotope ratio mass spectroscopy as parameters that could reliably discriminate samples of wild and farmed sea bream.
The sample set comprised of 15 farmed and 15 wild gilthead sea bream (Sparus aurata), obtained from Greece and Spain, respectively. Discrimination was achieved using fatty acid compositions, with linoleic
acid (18:2n-6), arachidonic acid (20:4n-6), stearic acid (18:0), vaccenic acid (18:1n-7) and docosapentaenoic acid (22:5n-3)
providing the highest contributions for discrimination. Principle components analysis of the data set highlighted good discrimination
between wild and farmed fish. Factor 1 and 2 accounted for >70% of the variation in the data. The variables contributing to
this discrimination were: the fatty acids 14:0, 16:0, 18:0, 18:1n-9, 18:1n-7, 22:1n-11, 18:2n-6 and 22:5n-3; δ13C of the fatty acids 16:0, 18:0, 16:1n-7, 18:1n-9, 20:5n-3 and 22:6n-3; Bulk oil fraction δ13C; glycerol/choline fraction bulk δ13C; δ15N; % N; % lipid. |
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Keywords: | Sea bream Product authentication Fatty acid compositions Isotope ratio mass spectrometry (IRMS) Flesh oil δ 13C Flesh oil δ 18O Glycerol choline fraction δ 15N Principal components analysis |
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