Assessing the nutritional value of Australian Barramundi
James Cook University (JCU)
The omega‐3 long‐chain polyunsaturated fatty acids (n‐3 LC‐PUFA) and minerals are essential nutrients to the health of humans are a major contributors that fish makes to the human diet. Consumers are increasingly aware of the nutritional requirement for n‐3 LC‐PUFA and are therefore seeking products high in n‐3 LC‐PUFA such as Atlantic salmon and fish oil capsules. Barramundi has high oil and n‐3 LC‐PUFA. Based on samples collected in 2010, the absolute content of n‐3 LC‐PUFA of farmed barramundi was similar to that of Atlantic salmon and four times greater than that of wild barramundi (Nichols et al., 2014). Not only did this information fail to reach food agencies or health organizations but some such as the Australia Heart Foundation (NHFA, 2015) continue to use information generated 15 years ago to categorize farmed barramundi as of inferior quality to farmed salmon or other market competitor species such as Australian snapper. Similarly, the National Health and Medical Research Council (NHMRC, 2017) encourages fish consumption as a major supplier of iron, zinc, iodine, calcium and magnesium to the human diet. However, the mineral content in fillet of fish is poorly documented, differs across species and culture conditions (Antony Jesu Prabhu et al., 2016), and has not been documented for barramundi. This project will examine the variability in the nutritional value of Australian farmed barramundi and will categorize it in relation to other fish products available to the Australian consumer. The ABFA will then use the findings as part of their marketing program to sell the nutritional benefits of Australian farmed barramundi to consumers and relevant food agencies.
1. To assess the variability in nutrient composition, specifically omega-3 long-chain polyunsaturated fatty acids (n-3 LC-PUFA) and minerals, in the fillet of farmed Australian barramundi (Lates calcarifer).