Carotenoids in fish. XL. Carotenoids in fish from the Falklands region

Czeczuga, B.; Kłyszejko, Bernard

doi:10.3750/aip1985.16.1.07

Cited by 3 publications

(5 citation statements)

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“…Carotenoid levels in the skin of the raw fish was 1.47 folds that of muscle (113.3 vs 77.3 mg/gFW). The significantly ( p , 0.05) higher content of carotenoids in kingfish skin is in agreement with that of Czeczuga and Klyszejko (1986), who estimated carotenoids levels in eight fish species collected from the Foklands region. They found that total carotenoids content were higher in the skin than the muscle for seven of the eight tested species (0.041-0.744 mg/gFW for skin and 0.037-0.118 mg/gFW for muscle).…”

Section: Resultssupporting

confidence: 88%

Effects of cooking methods on carotenoids content of Omani kingfish (Scomeberomorus commersonL.)

Opara

Al-Ani

2010

British Food Journal

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PurposeFish is subjected to different methods of preparation and a major challenge facing consumers is maintaining and preserving the nutritional quality of cooked fish. This paper aims to examine the effects of different cooking methods (baking, boiling, deep‐frying, pan‐frying, microwaving and grilling) on total carotenoids and lycopene content in muscle and skin fractions of Omani kingfish.Design/methodology/approachFresh, commercially harvested kingfish samples were purchased from a supermarket and prepared using six commonly used cooking methods. Raw fish samples were used as control. Muscle and skin fish portions for each cooking method and raw samples were analyzed for total carotenoids and lycopene contents.FindingsThe paper finds that cooking methods affected kingfish skin and muscle differently. The positive effects of cooking methods on kingfish muscle scored from high to low are as follows for total carotenoids content: grilling, microwaving, pan‐frying, boiling, deep‐frying and baking; and grilling, microwaving, boiling, deep‐frying, baking and pan‐frying for lycopene content. Baking resulted in the highest increase in both total carotenoids and lycopene contents in the skin, followed by grilling and pan‐frying for total carotenoids. In conclusion, grilling, followed by microwaving, is finds to be the best cooking method for high‐carotenoids content and healthy eating of kingfish.Originality/valueThis is the first paper to be reported on the effects of different cooking methods on total carotenoids content (including lycopene) in skin and muscle of kingfish caught in the warm waters of the Gulf of Oman.

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Section: Resultssupporting

confidence: 88%

Effects of cooking methods on carotenoids content of Omani kingfish (Scomeberomorus commersonL.)

Opara

Al-Ani

2010

British Food Journal

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“…1998). At the same time, it was the species with the lowest carotenoids and hemopigments content (Czeczuga and Klyszejko 1996; Ordóñez et al . 1998), despite retaining Hb after sacrifice because it was not bled.…”

Section: Resultsmentioning

confidence: 99%

“…studied (Ordóñez et al 1998). At the same time, it was the species with the lowest carotenoids and hemopigments content (Czeczuga and Klyszejko 1996;Ordóñez et al 1998), despite retaining Hb after sacrifice because it was not bled. These results coincide with previous experiments carried out (Sánchez-Zapata and Pérez-Alvarez 2007), in which lean fish were seen to have greater luminosity values than fatty fish, together with a lower red and yellow component.…”

Section: Ciel*a*b* Color Coordinatesmentioning

confidence: 99%

“…In the case of fish, these characteristics may vary, since color in fish is also related to the presence of other natural pigments, such as astaxanthin and cantaxanthin, which may be deposited in the meat in salmonids, giving them their characteristic pink color, whereas it is mainly deposited in the liver and skin of other fish species (Czeczuga 1979). Furthermore, some fish may have very low concentrations of pigments (hemopigments and/or carotenoids): in merlucids, for example, where the color depends basically on the structure and state of the muscle mass (Czeczuga and Klyszejko 1996). …”

Section: Introductionmentioning

confidence: 99%

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DESCRIPTIVE STUDY OF REFLECTANCE SPECTRA OF HAKE (MERLUCCIUS AUSTRALIS), SALMON (SALMO SALAR) AND LIGHT AND DARK MUSCLE FROM TUNA (THUNNUS THYNNUS)

Sánchez‐Zapata¹,

Pérez-Alvarez²,

Fernández‐López³

et al. 2010

Journal of Food Quality

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The reflectance spectra of foods constitutes a simple, non‐destructive physical method with potential applications in the industry. Color is the most valued properties for customers when buying fresh fish, so that its characterization is important for setting objective quality criteria that can be easily applied at all levels of the production and distribution chain. In this work the reflectance spectra and CIEL*a*b* coordinates of fresh muscle in hake, salmon and tuna (light and dark muscle) it was described. Hake, salmon and the dark tuna muscle show a zone of the spectrum (between 600 and 740 nm) with no significant (P > 0.05) differences between the reflectance percentages, which may be taken as characteristic of fresh fish muscle. The light tuna muscle shows a plateau between 700 and 740 nm, while the dark muscle presents a further two plateaus between 390 and 440 nm and between 470 and 510 nm. PRACTICAL APPLICATIONS The study of the reflectance spectra of fish is a method with many potential applications in the food industry. Spectrum shape is characteristic of each fish. For this reason, a study of the reflectance spectra of the “fresh meat” of commercially interesting fish species could be of value as tool for characterizing fish and fish products. In each case it will be necessary to identify the characteristic wavelengths or spectral regions that provide the “digital footprint” of the species in question. Its characterization is important for setting objective quality criteria that can be easily applied at all levels of the production and distribution chain.

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“…Therefore, obtaining differences in brightness (L*) between the preparations and control sample would be expected and made without phenolic rich extracts, because fish is a product that retains a large amount of water [25]. In addition, the red-green component is related to the presence of pigments, so its presence in foods, such as fish, in this case, will depend on the values of hemoglobin/myoglobin or punicalagin and carotenoids that may have been incorporated [26].…”

Section: Discussionmentioning

confidence: 99%

Designing a Clean Label Fish Patty with Olive, Citric, Pomegranate, or Rosemary Extracts

Martínez-Zamora

Ros

Nieto

2020

Plants

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The natural functional ingredients derived from pomegranate (41.4% punicalagin), rosemary (5.8% carnosic acid and carnosol), hydroxytyrosol (7.3%), and citrus (55% hesperidin) fruits were combined separately with acerola (17% vitamin C) and essential oils rich in fatty acids (45% α-linolenic (ALA) and 40% docosahexaenoic (DHA)) provide a natural substitute of synthetic preservatives for fish patties, avoiding E-numbers on labels. Microbiological and physicochemical properties of the formulations were examined, sensory analysis was conducted, and changes in their shelf life due to storage for 14 days under chilled storage, adding these ingredients, were determined. The results obtained showed that the fish patties reported a high level of protein (14%), low fat (<2%), with a high contribution of phosphorus and selenium minerals, and higher levels of ALA up to 40% (in the case of rosemary extract (R)) and DHA by 30% (Ct), compared to the Control sample. The fish patties suffered microbiological, flavor, and odor spoilage and rapid lipid oxidation associated with rancidity. It can be said that the fish preparations have a duration of less than 7 days (between 4–6 days), except for the preparation with pomegranate extract (P) that has a longer life, from 7 to 11 days. Consequently, replacing synthetic additives by natural extracts offers a new clean label product with potential health benefits that resembles the commercial fish patties.

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Carotenoids in fish. XL. Carotenoids in fish from the Falklands region

Cited by 3 publications

References 0 publications

Effects of cooking methods on carotenoids content of Omani kingfish (Scomeberomorus commersonL.)

Effects of cooking methods on carotenoids content of Omani kingfish (Scomeberomorus commersonL.)

DESCRIPTIVE STUDY OF REFLECTANCE SPECTRA OF HAKE (MERLUCCIUS AUSTRALIS), SALMON (SALMO SALAR) AND LIGHT AND DARK MUSCLE FROM TUNA (THUNNUS THYNNUS)

Designing a Clean Label Fish Patty with Olive, Citric, Pomegranate, or Rosemary Extracts

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