Variability of fat, water and protein content in the flesh of beaked redfish (Sebastes mentella) and Greenland halibut (Reinhardtius hippoglossoides) from artic fishing grounds

  • Horst Karl
  • Jorge Numata
  • Monika Lahrssen-Wiederholt
Research article


Beaked redfish (Sebastes mentella) and Greenland halibut (Reinhardtius hippoglossoides) were collected from fishing grounds of the Barents Sea to study the composition and lipid distribution of the muscle tissue. The belly flaps of beaked redfish showed higher lipid contents (mean 4.6%) compared to anterior dorsal muscle. The protein content was relatively constant in all parts (18–19%). The variation in the muscle lipid composition among individual redfish was greater than the variation among different anatomical locations of the fillets. No significant differences were found in the composition of Greenland halibut muscle parts. The protein content was generally low and ranged between 12.2–13.9%. The lipid content varied considerably between approximately 6 and 17%, displaying large variations of the lipid contents between different Greenland halibut individuals from one catch. The variability of lipid content should be considered in the risk assessment and management of lipophilic contaminants in fish fillets. A correlation between water and lipid content was found for both species (r = −0.8750, beaked redfish; r = −0.8732, Greenland halibut).


Proximate composition Muscle tissue Water–lipid correlation Abdominal flaps Lipophilic contaminants 



We would like to thank Dorit Bloch for critically proofreading the manuscript.

Compliance with ethical standards

Conflict of interest

The authors declare that they have no conflict of interest.

Ethical approval

All applicable international, national, and/or institutional guidelines for the care and use of animals were followed.


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Copyright information

© Bundesamt für Verbraucherschutz und Lebensmittelsicherheit (BVL) 2018

Authors and Affiliations

  • Horst Karl
    • 1
  • Jorge Numata
    • 2
  • Monika Lahrssen-Wiederholt
    • 2
  1. 1.Department of Safety and Quality of Milk and Fish ProductsMax Rubner-Institut, German Federal Research Institute of Nutrition and FoodKielGermany
  2. 2.German Federal Institute for Risk AssessmentBerlinGermany

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