Comparative Characteristics of Percentage Edibility, Condition Index, Biochemical Constituents and Lipids Nutritional Quality Indices of Wild and Farmed Scallops (<i>Flexopecten Glaber)</i>

• Main Authors: Francesca Biandolino, Isabella Parlapiano, Asia Grattagliano, Giovanni Fanelli, Ermelinda Prato
• Format: Article
• Language: English
• Published: MDPI AG 2020-06-01
• Series: Water
• Subjects: <i>Flexopecten glaber</i>; proximate composition; fatty acids; mariculture; lipid nutritional quality indices
• Online Access: https://www.mdpi.com/2073-4441/12/6/1777

The consumption of seafood has considerably increased over recent decades; however, as wild seafood stocks are limited, the cultured ones represent a possible valuable alternative. The purpose of this study was to compare wild and cultured scallops, <i>Flexopecten glaber</i>, on the basis of their marketability indices and biochemical characteristics. Wild and cultured specimens were harvested from the Ionian Sea (the Central Mediterranean Sea). Protein and lipid were significantly different between scallops, with the values of protein of 8.50 and 11.6 g/100 g and lipid of 1.45 and 1.70 g/100 g for wild and cultured scallops, respectively. Regarding fatty acids (FAs), statistical differences were also detected. The cultured species showed significantly (<i>p</i> < 0.05) higher polyunsaturated fatty acids (PUFAs) than its wild counterpart. Eicosapentaenoic (EPA, 20:5 n3) and docosahexaenoic acid (DHA, 22:6:3) were the major polyunsaturated fatty acids, although only DHA showed significant differences between wild and culture scallops (<i>p</i> < 0.05). The ratio of n3/n6 PUFA showed high values, with 2.7 and 3.1 for wild and cultured scallops, respectively. The atherogenic and thrombogenic indices and hypocholesterolemic/hypercholesterolemic fatty acid ratio indicated an import role in human diet. The appreciated nutritional properties of this species could support the interest to promote its cultivation, ensuring high food nutritive value for the purchasers.