Benefit-risk associated with the consumption of fish bycatch from tropical tuna fisheries

Sardenne, Fany; Bodin, Nathalie; Médieu, Anaïs; Antha, Marisa; Arrisol, Rona; Grand, Fabienne Le; Bideau, Antoine; Munaron, Jean-Marie; Loc’h, François Le; Chassot, Emmanuel

doi:10.1016/j.envpol.2020.115614

Cited by 17 publications

(11 citation statements)

References 54 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…The low-fat content of raw tuna makes it a good choice for the preparation of fish-based products. These results agreed with Aberoumand & Fazeli ( 2019) and Sardenne et al (2020) who reported that raw tuna meat contained 23.1-25.2 (g) protein, 10.5g fat and 1g carbohydrates. Regarding the chemical composition of tuna product as compared to the raw tuna meat, it was clearly observing that ratios of the crude protein and total fat contents in tuna products were lower than the raw meat due to the addition of other ingredients to make tuna products.…”

Section: Effect Of Freezing On the Chemical Composition (G/100g Dm) Of Tuna Processed Products As Compared To Raw Tuna Meatsupporting

confidence: 92%

Physico-chemical, microbiological and organoleptic assessment for the stored frozen products of tuna

Ahmed¹

2021

JAFE

View full text Add to dashboard Cite

The current study aimed to evaluate the physico-chemical, microbiological and organoleptic characteristics of proposed tuna (Thunnus thynnus) products during the storage under freezing conditions. Tuna products of burger, nuggets and fingers were prepared and stored at -18°C for six months. The above-mentioned characteristics were measured every two weeks as a time interval during the storage period. The moisture content significantly decreased over the storage time (3.11±0.83 g every two weeks). As a result, at the end of storage time (6 weeks), the loosing ratios in moisture content for burger, nuggets and fingers were 15.87, 16.03 and 15.84 (%), respectively. Heavy metals content in tuna was arranged in a descending order as iron> copper> lead> cadmium> mercury, with values being 27.7, 6.30, 2.035, 1.214, and 0.547 mg/kg fresh weight, respectively. There were no significant differences observed among the levels of the toxic metals (Hg, Pb and Cd) in raw tuna meat and its products. The results of microbiological analysis revealed that the total bacterial count and numbers of Salmonella sp. and E. coli were decreased over time under freezing condition. Except for firmness and gumminess, the texture characteristics of tuna products showed no significant changes during the storage period. The results concluded the stability and safety of tuna burger, nuggets and fingers under freezing conditions besides the high acceptability for these products between the consumers.

show abstract

Section: Effect Of Freezing On the Chemical Composition (G/100g Dm) Of Tuna Processed Products As Compared To Raw Tuna Meatsupporting

confidence: 92%

Physico-chemical, microbiological and organoleptic assessment for the stored frozen products of tuna

Ahmed¹

2021

JAFE

View full text Add to dashboard Cite

show abstract

“…Further, carnivorous sh, which scavenged on other sh species with no need for chain elongation and desaturation, were typically rich in omega-3 PUFAs (Inhamuns and Franco, 2008). In eutrophic lakes, phytoplankton communities changed and decreased essential fatty acids that eventually affecting the composition of fatty acids in higher trophic level species (Jing et al, 2021;Sardenne et al, 2020). However, Laird et al (2018) and Wang et al (2020) deemed that phytoplankton contained high levels of omega-3 PUFAs therefore leading to greater omega-3 PUFAs in omnivorous and planktivorous sh, whereas Kainz et al (2017) demonstrated that the contents of omega-3 PUFAs were related to total lipid in freshwater sh regardless of feeding sources and trophic positions.…”

Section: Content and Composition Of Fatty Acidsmentioning

confidence: 99%

“…Particularly, sh is the main source of essential omega-3 polyunsaturated fatty acids, i.e. docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA), which is incorporated into membrane phospholipids that bene cial for human health including early cognitive and retinal development as well as cardiovascular diseases prevention (Sardenne et al, 2020). Trials have demonstrated that high content of DHA and EPA in marine oily sh could reduce blood triglycerides to protect cardiovascular function (Du et al, 2012).…”

Section: Introductionmentioning

confidence: 99%

“…In recent years, a number of researchers have focused on the bene t-risk assessment of sh consumption for human health (Balshaw et al, 2012;Cui et al, 2018;Gladyshev et al, 2020). Various approaches, either deterministic or probabilistic, such as the bene t-risk quotient (BRQ) (Gladyshev et al, 2009), probabilistic exposure assessment based on the extreme value theory (Cardoso et al, 2015), hazard quotient method (Sardenne et al, 2020;Strandberg et al, 2016), de minimus ratios (Laird et al, 2018), IQ dose-response equations (Cressey et al, 2020;Wang et al, 2020), net risk/bene t for adult coronary heart disease and infant visual recognition memory (Jing et al, 2021;Wang et al, 2020), have been carried out in bene t-risk assessment of sh consumption in speci c areas. Overall, sh consumption and associated bene t-risk effects differ substantially around the world due to the different amount and species consumed as well as the variable cultural traditions of sh consumption (Cardoso et al, 2015;Cui et al, 2018;Grgec et al, 2020).…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Benefit-Risk Assessment of Fish And Shrimp Consumption From A Large Eutrophic Freshwater Lake, Southeastern China

Fang

Liang

Yang

et al. 2021

Preprint

View full text Add to dashboard Cite

Obtaining beneficial nutrients meanwhile ingesting hazardous contaminants through freshwater fish consumption remains a concern for inland residents in China. In this study, contents of fatty acids, essential trace elements (Fe, I, Zn, Se, Cu, Mo, Cr) and non-essential trace elements (As, Cd, Hg, Ni, Pb) were quantified in nine fish and two shrimp species from large eutrophic Chaohu Lake, southeastern China. Benefit-risk assessment for fish and shrimp consumption was conducted on basis of nutrients and contaminants. Total fat acids in the samples were 104.2-2405.2 mg/100g, included which DHA+EPA were 29.0-238.6 mg/100g. Mean content of essential trace elements (μg/g) in fish and shrimp species followed the order of Fe (10.3)>Cu (9.9)>Zn (7.7)> >Cr (1.42)>Se (0.337)>Mo (0.285)>I (0.023). The As, Cd, Hg, Ni, Pb content in the samples were nd-218, 14-97, 3-47, 4200-11300 and 144-1127 μg/kg, respectively, which was below the national maximum limit with the exception of Pb content in several samples. Though no obvious bioaccumulation pattern was found among species, species living in the demersal layers or with higher trophic levels tend to accumulate more trace elements. To achieve the recommended 250 mg of DHA+EPA daily intake, results of benefit-risk assessment indicated that fish and shrimp consumption can be major source of Se, Cu, Mo and Cr intake, whereas fish consumption was potential non-carcinogenic risk exposure for Ni and microcystins. Benefit-risk assessment contributed to the identification of main benefits and hazards of freshwater fish and shrimp consumption for inland populations around the large eutrophic lake.

show abstract

“…El crecimiento exponencial de la población en los países en desarrollados está conllevando a la escases de acceso a la alimentación saludable, debido al costo de los alimentos y su nivel de ingreso; sin embargo, el crecimiento de la producción pesquera y acuícola en los últimos dos decenios, ha mejorado su capacidad en el mundo para consumir alimentos diversificados y nutritivos, esto debido a que el pescado es una fuente de proteínas que contiene todos los aminoácidos, ácidos grasos esenciales (Cardoso et al, 2019) como el omega-3 (ácido docosahexaenoico DHA, ácido eicosapentaenoico, EPA) (Sardenne et al, 2020), vitaminas y minerales (Organización de las Naciones Unidas para la Alimentación y la Agricultura, 2016).…”

Section: Introductionunclassified

Factores que determinan el consumo de Prochilodus nigricans en la ciudad de Pucallpa, Ucayali

Quispe

Flores

2021

Comuni@cción

View full text Add to dashboard Cite

Prochilodus nigricans (Osteichthyes: Prochilodontidae) es un pez muy conocido en la Amazonía Peruana como “Boquichico”, de tamaño mediano y carne agradable, su consumo es tradicional y básico para la alimentación de la población; sin embargo, existen algunos factores socioeconómicos que permiten que las personas puedan consumir o no. El objetivo es determinar los factores que determinan el consumo en la ciudad de Pucallpa, que corresponde a un trabajo explicativo de corte transversal. Se realizó 385 encuestas. El análisis de los datos se realizó a través de la estimación de un modelo logit (regresión logística). Los resultados muestran que, de los siete factores considerados como el nivel de ingreso, edad, género, nivel de educación, carga familiar, ocupación e idioma, solo el ingreso familiar (P-value = 0.000) y el nivel de educación (P-value = 0.049) determinan el consumo de Prochilodus nigricans (Boquichico). Se concluye, que si el encuestado incrementa en un sol (S/. 1.00) su nivel de ingreso, el consumo de este pescado disminuye en un 3.8%, al igual que si su nivel de educación asciende en un nivel el consumo disminuirá en un 7.3%.

show abstract

Benefit-risk associated with the consumption of fish bycatch from tropical tuna fisheries

Cited by 17 publications

References 54 publications

Physico-chemical, microbiological and organoleptic assessment for the stored frozen products of tuna

Physico-chemical, microbiological and organoleptic assessment for the stored frozen products of tuna

Benefit-Risk Assessment of Fish And Shrimp Consumption From A Large Eutrophic Freshwater Lake, Southeastern China

Factores que determinan el consumo de Prochilodus nigricans en la ciudad de Pucallpa, Ucayali

Contact Info

Product

Resources

About