Risk-benefit analysis of fish consumption: Fatty acid and mercury composition of farmed southern bluefin tuna, Thunnus maccoyii

Sita Balshaw, John Edwards, Ben Daughtry, Kirstin Ross

    Research output: Contribution to journalArticle

    1 Citation (Scopus)

    Abstract

    The docosahexanoic acid (DHA) and eicosapentaenoic acid (EPA) contents and total mercury concentration were measured in whole tissue composites of all edible tissues of wild caught and farmed southern bluefin tuna (Thunnus maccoyii, SBT) and each of the marketed tissue cuts (akami, chu-toro and o-toro) of these fish. Rapid lipid accumulation during culture resulted in a net reduction in mercury concentration of SBT composite tissues and an increase in the concentration of the dietary essential fatty acids. Moreover, the increased affinity of lipid for certain tissue cuts (o-toro) over that of others (e.g. akami), resulted in cross carcass variation in the mercury concentration of fish muscular tissue. Results highlight the potential for farming to be used as a tool to improve the flesh quality of fish species which could otherwise provide limited dietary essential fatty acids to consumers and potentially contain elevated contaminant levels.

    Original languageEnglish
    Pages (from-to)977-984
    Number of pages8
    JournalFood Chemistry
    Volume131
    Issue number3
    DOIs
    Publication statusPublished - 1 Apr 2012

    Keywords

    • Aquaculture
    • Consumer safety
    • Docosahexanoic acid
    • Eicosapentaenoic acid
    • Mercury
    • Southern bluefin tuna

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