Changes in fatty acid composition, atherogenic and thrombogenic health lipid indices and lipid stability of bogue (Boops boops Linnaeus, 1758) during storage on ice: Effect of fish farming activities

Šimat, Vida; Bogdanović, Tanja; Poljak, Vedran; Petričević, Sandra

doi:10.1016/j.jfca.2014.12.026

Cited by 74 publications

(52 citation statements)

References 25 publications

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“…These findings were consistent with TBARS values which increased ( P < 0.05) during refrigerated storage for 11 d in control and UV‐C‐treated samples. Yildiz and others () and Simat and others () observed a similar trend in fatty acid composition during refrigerated and iced storage on O. mykiss and Boops boops fillets, respectively.…”

Section: Resultssupporting

confidence: 57%

Impact of UV‐C Light on the Fatty Acid Profile and Oxidative Stability of Nile Tilapia (Oreochromis niloticus) Fillets

Monteiro

Mársico

Canto

et al. 2017

Journal of Food Science

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The influence of different ultraviolet (UV-C) doses (0.103 and 0.305 J/cm ) was investigated by instrumental color parameters, pH, lipid, and protein oxidations, fatty acids (FA) composition and biogenic amines (BAs) in Nile tilapia fillets during 11 d at 4 ± 1 °C. The UV-C treatment increased (P < 0.05) a values and protein oxidation in a dose-dependent manner, and delayed (P < 0.05) the formation of BAs over the course of the storage period. L values and lipid oxidation were not influenced (P > 0.05) by UV-C light. Fillets treated with a low UV-C dose exhibited greater (P < 0.05) total polyunsaturated fatty acid (PUFA) than their untreated counterparts. Therefore, a low UV-C dose can be recommended in tilapia fillets as an alternative processing method to control pH and BAs, as well as improve the total PUFA amount and overall nutritional quality.

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Section: Resultssupporting

confidence: 57%

Impact of UV‐C Light on the Fatty Acid Profile and Oxidative Stability of Nile Tilapia (Oreochromis niloticus) Fillets

Monteiro

Mársico

Canto

et al. 2017

Journal of Food Science

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“…The utilization of high temperatures (shorter processing times) and the DFF method promoted an increase in these values. The AI and TI values obtained for the arapaima samples (raw and fried) were lower than those obtained for boga fresh stored in ice (Simat, Bogdanovic, Poljak, & Petricevic, ). These low values observed in arapaima indicate a low risk of heart disease and potential to stimulate platelet aggregation.…”

Section: Resultscontrasting

confidence: 59%

Effects of different frying techniques on the color, fatty acid profile, and lipid oxidation of Arapaima gigas

Mársico

Conté-Júnior

Damiani

et al. 2018

J Food Process Preserv

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This study investigated the changes in the composition of the lipid fraction, as well as in the color and lipid oxidation of Arapaima gigas cubes subjected to two different frying methods (deep fat and air frying) at three different temperatures (150°C, 170°C, and 190°C) during the time needed for the geometric center of the samples to reach 70°C (7 min 42 s, 5 min 3 s, 2 min 50 s, 12 min 52 s, 8 min 44 s, and 5 min 2 s). The instrumental color parameters, lipid oxidation, and fatty acid profile were evaluated. The temperature and cooking method influenced (p ≤ 0.05) all the parameters evaluated. The samples submitted to the air frying method at lower temperatures demonstrated minor alterations. In contrast, the deep fat frying technique caused an increase of 33% in the content of the saturated fatty acids and up to 26% reduction in the content of polyunsaturated fatty acids. The lower temperatures caused minor alterations in the parameters evaluated in both the methods. Air‐fried cubes presented a better fatty acid profile than deep fat fried cubes, and therefore air frying at 150°C is a suitable cooking method from a nutritional point of view. Practical applications Arapaima gigas is a freshwater fish species that is highly consumed in the northern and central‐west regions of Brazil, with a great potential for exportation due mainly to its valuable protein and essential fatty acid source, high carcass yield, and meat flavor. However, frying, which is one of the most commonly used in meat products, may change the color and nutritional aspects depending on the processing conditions such as frying method, temperature, and time. In this study, two different frying methods (deep fat and air frying) at three different temperatures (150°C, 170°C, and 190°C) during the time needed for the geometric center of the samples reached 70°C were tested in A. gigas meat. Air frying technique at 150°C presented a better fatty acid profile than the deep fat frying method, and can be considered a suitable cooking method from a nutritional point of view.

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“…However, the samples containing high concentration of TiO 2 and black lid showed a slight decrease in the values. Decrease of PI values during storage indicated degradation of polyunsaturated fatty acids, and with its decrease, the production of primary and secondary oxidation, namely PV and TBA, is usually intensified (Simat et al ., ). These results are in agreement with those of Akhtar et al .…”

Section: Resultsmentioning

confidence: 97%

Effect of gelatin/agar bilayer film incorporated with TiO₂ nanoparticles as a UV absorbent on fish oil photooxidation

Vejdan

Ojagh

Abdollahi

2017

Int J of Food Sci Tech

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This research evaluated the effect of gelatin/agar bilayer film and nanocomposites containing different concentrations of TiO2 nanoparticles (0.5%, 1% and 2%) as ultraviolet (UV) and oxygen barriers on the oxidative stability of fish oil. Samples of fish oil covered with the bilayer films were stored under UV light or in darkness and with or without lids at 18 °C for 12 days. Oil quality in terms of peroxide values (PV), thiobarbituric acid (TBA), conjugated diene (CD), fatty acids profile and colour change (∆E) was monitored during storage. Fish oil photooxidation was hindered by increasing TiO2 concentration, so that nanocomposite containing 2% of the nanoparticles could control photooxidation, similar to the samples stored in darkness. Furthermore, upon studying both photooxidation and autoxidation, the highest amounts of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), as well as the lowest amount of changes in PV, TBA, CD and ∆E, were observed in oils covered with the nanocomposites.

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Changes in fatty acid composition, atherogenic and thrombogenic health lipid indices and lipid stability of bogue (Boops boops Linnaeus, 1758) during storage on ice: Effect of fish farming activities

Cited by 74 publications

References 25 publications

Impact of UV‐C Light on the Fatty Acid Profile and Oxidative Stability of Nile Tilapia (Oreochromis niloticus) Fillets

Impact of UV‐C Light on the Fatty Acid Profile and Oxidative Stability of Nile Tilapia (Oreochromis niloticus) Fillets

Effects of different frying techniques on the color, fatty acid profile, and lipid oxidation of Arapaima gigas

Effect of gelatin/agar bilayer film incorporated with TiO₂ nanoparticles as a UV absorbent on fish oil photooxidation

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Changes in fatty acid composition, atherogenic and thrombogenic health lipid indices and lipid stability of bogue (Boops boops Linnaeus, 1758) during storage on ice: Effect of fish farming activities

Cited by 74 publications

References 25 publications

Impact of UV‐C Light on the Fatty Acid Profile and Oxidative Stability of Nile Tilapia (Oreochromis niloticus) Fillets

Impact of UV‐C Light on the Fatty Acid Profile and Oxidative Stability of Nile Tilapia (Oreochromis niloticus) Fillets

Effects of different frying techniques on the color, fatty acid profile, and lipid oxidation of Arapaima gigas

Effect of gelatin/agar bilayer film incorporated with TiO2 nanoparticles as a UV absorbent on fish oil photooxidation

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Effect of gelatin/agar bilayer film incorporated with TiO₂ nanoparticles as a UV absorbent on fish oil photooxidation