The Effect of the Species and Harvesting Location on Dried Salted Cod Fatty Acid Signatures and Nutritional Quality

• Published in: Foods
• Main Authors: Mário Quaresma, Gonçalo Pereira, Maria Leonor Nunes, Angela Jardim, Carlos Santos, Narcisa Bandarra, Cristina Roseiro
• Format: Article in Journal/Newspaper
• Language: English
• Published: MDPI AG 2023
• Subjects: Gadus morhua; Gadus macrocephalus; dried salted cod; cholesterol; total lipid; fatty acids; Chemical technology; TP1-1185; Pacific; atlantic cod
• Online Access: https://doi.org/10.3390/foods12030654; https://doaj.org/article/f061889c41d44cc29326b9c3c8da2b9d

The Atlantic cod was listed as ‘vulnerable’ by the International Union for Conservation of Nature, a condition that persists today. Fishing pressure on the Atlantic cod could be partially transferred to the Pacific cod, since the two cod species share genetic and phenotypic similarities. The aim of this study is to expand knowledge of the composition of dried salted cod obtained from Atlantic and Pacific cod species, with the Atlantic cod being from two different harvesting locations. The comparison of these cod species revealed the existence of nine significant differences among individual FAs (accountable for 63.2% of total FAs), which was at a similar level to that observed between different harvesting locations for the Atlantic cod (ten significant differences among individual FAs, accountable for 61.6% of total FAs). Canonical discriminant analysis and cross-validation achieved full discrimination of the cod’s origin and 100% accuracy in the cod’s origin classification. The amount of EPA plus DHA in dried salted cod reached its higher value among the Pacific cod (302.3 mg/100 g), while the Atlantic cod averaged 284.1 g/100 g of edible portion. The Pacific cod presented a higher α-tocopherol content than its Atlantic counterpart (8.04 vs. 4.94 µg/g).