Quality and safety aspects of turbot (Scophthalmus maximus): Insights into nutrition, toxicological risks, and allergenic potential from a literature mapping perspective
Regional Studies in Marine Science, cilt.103, 2026 (SCI-Expanded, Scopus)
- Yayın Türü: Makale / Derleme
- Cilt numarası: 103
- Basım Tarihi: 2026
- Doi Numarası: 10.1016/j.rsma.2026.105558
- Dergi Adı: Regional Studies in Marine Science
- Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, BIOSIS, Zoological Record
- Anahtar Kelimeler: Allergy, Bibliometric, Health risk assessment, Meat quality, Seafood safety, Trace metal bioaccumulation
- Karadeniz Teknik Üniversitesi Adresli: Evet
Özet
This review systematically summarizes the current literature on the nutritional value, food safety, and allergenic potential of turbot ( Scophthalmus maximus ), along with a bibliometric overview. Records were retrieved from Web of Science and Scopus databases and screened following defined eligibility criteria to identify studies addressing flesh/fillet quality, toxicological risks, and allergenic potential in market-size turbot from wild populations and aquaculture. From 7353 records initially identified, 4793 unique publications were screened and 107 studies met the inclusion criteria. The eligible studies were used to quantify research trends and to synthesize the current status of health-related attributes of this species. Turbot is a lean and nutritionally valuable fish, typically containing about 17–20% protein on a wet weight basis, with broadly similar protein levels in wild and farmed fillets. Although turbot lipids contain relatively high proportions of EPA and DHA, the absolute amount supplied per serving depends on total fillet lipid content, which is generally low but highly variable among farmed samples. Wild turbot generally shows a more pronounced marine-type fatty acid profile, whereas farmed fillets tend to contain more n-6 PUFA, largely reflecting dietary differences. Under chilled storage, fresh turbot generally remains acceptable for about two weeks and up to about 19 days under well-controlled conditions, whereas processing and preservation strategies can further improve product stability and shelf life. There are few reports of allergenicity associated with β-parvalbumin specific to turbot. Overall, this review highlights turbot as a nutritionally valuable and generally safe food while emphasizing the need for standardized protocols and combined assessments of nutritional quality, contaminants, and allergenicity to support evidence-based seafood safety policies, aquaculture practices, and consumer guidance.