Global consumption steadily increases due to development of aquaculture but also more efficient fisheries sector. Therefore, fish processing plants and ultimately consumers face products from new fish species which significantly differ in case of their nutritional values, technological or culinary properties. The aim of the study was to randomly collect specimens of bigeye sea perch, Helicolenus barathri; New Zealand sole, Peltorhamphus novaezeelandiae; white bass, Morone chrysops; thicklip grey mullet, Chelon labrosus and ridge scaled rattail, Macrourus carinatus and provide multidimensional characteristics i.e. species authentication, proximate assessment, structure and texture analysis as well sensory evaluation. Study confirmed authenticity of all fish samples and new DNA barcodes were introduced into database of fish profiles. Chemical composition of fillets differed significantly among species, and the unfavourable nutritional values had ridge scaled rattail, bigeye sea perch and New Zealand sole which had unfavorable fatty acid profile, high atherogenic (AI) and thrombogenic (TI) indexes, and low hypocholesterolemic to hypercholesterolemic acids ratio. On the other hand, fillets of freshwater white bass had the best PUFA:SFA ratio, and favourable TI and AI indexes from the consumer’s health point of view. Moreover, fillet of the white bass was selected by panellists as the most desirable. Structural analysis also revealed different degree of undesirable changes in fillets observed as breakdown of myofibrils and connective tissue. Multidimensional analysis characterized randomly selected sample and provided a set of useful information both for customers and fish processing sector.
Badis kaladanensis, a new fish species (Teleostei: Badidae) from Mizoram, northeast India
