Determination of Potential Health Hazards and Nutritional Attributes of the Fresh and Smoked Freshwater Thin-Lipped Grey Mullet (Liza Ramada)

Bouzgarrou, Olfa; Sadok, Saloua

doi:10.9790/2402-1105042437

Cited by 1 publication

(4 citation statements)

References 36 publications

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“…Nevertheless, despite the high lipid content of mullet flesh, both hot and cold smoking processes have been reported to be safe. Indeed, the resultant contents of benzo(a)pyrene and the sum of the four PAHs (chrysene, benzo[b]fluoranthene, benz [a]anthracene and BaP) always remained far below the normative limit even though they showed much higher levels than fresh unprocessed mullet flesh (Bouzgarrou et al, 2016;Bouzgarrou and Sadok, 2017).…”

Section: Health Risks Related To Consumption Of Mullet Productsmentioning

confidence: 99%

“…The weekly needs in EPA þ DHA for maintaining a good cardiovascular function have been estimated by the WHO (World Health Organization) and the EFSA (European Food Safety Authority) and resulted in recommendations of about 1.5 g per week for an adult. Hence, according to the data reported, a portion of 150 g of mullet flesh may largely or totally cover this weekly need (Mostafa and Salem, 2015;Bouzgarrou et al, 2016;Bouzgarrou and Sadok, 2017). Overall, the reported fatty acids profiles confer excellent nutritional properties to mullets flesh in terms of indices of lipid quality, i.e.…”

Section: Introductionmentioning

confidence: 99%

“…Reviews on different topics related to biology, ecology and culture of grey mullet taxonomy have been compiled recently in a book edited by Crosetti and Blaber (2016). The quality of Mugilidae fish products (fish flesh or roe) also received some attention (Beddih et al, 2004;Rosa et al, 2009;Baptista et al, 2013;Mostafa and Salem, 2015), including the fish from freshwater (Huang et al, 2008;Yilmaz, 2009;Bouzgarrou et al, 2016;Bouzgarrou and Sadok, 2017;Ben Khemis et al, 2017). This study compiles the data regarding the quality of fresh and processed mullets products (dried salted roe and smoked fillets), including the data concerning fish from freshwater and in particular those from Tunisian reservoirs when available.…”

Section: Introductionmentioning

confidence: 99%

“…Ripe females from which ovaries are removed to be salted and dried (FAO 2015a, Crosetti 2016 or more generally mullet fish (Efiuvwevwere and Iweanoge, 1991;Antoine et al, 2000) may be filleted, salted and smoked to become an attractive value-added fish product with good nutritional attributes and improved storage potential. Recently, in Tunisia, such processes were also applied to fillets of both flathead grey mullet (M. cephalus) and thin-lipped grey mullet (L. ramada) from freshwater (Bouzgarrou et al, 2016;Bouzgarrou and Sadok, 2017). In the smoked fillet, the lipid content significantly increases comparatively to the fresh product.…”

Section: Introductionmentioning

confidence: 99%

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Nutritional quality of the fresh and processed grey mullet (Mugilidae) products: a short review including data concerning fish from freshwater

Khemis

Hamza

Sadok

2019

Aquat. Living Resour.

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This short review compiles the data concerning the quality of flesh, processed roe and smoked fillets of grey mullets (Mugilidae), including when available the data concerning the fish from freshwater and in particular those from Tunisian reservoirs. The biochemical and mineral composition of the fish, the nutritional benefits and the potential health risks related to the consumption of fish products are discussed with regard to human health, taking into consideration the nutritional recommendations and normative toxicological limits defined by leading health authorities. Flesh proximal compositions of fish from freshwater are relatively scarce, but the few available lipid data are within the very large proximal range (from less than 1% to more than 11%) reported for grey mullets in general. Most of the studies reveal the predominance of unsaturated fatty acids with a substantial proportion ω3 type not only for fish from marine environment but also for those from freshwater. Flesh constitutes a source of essential amino acids and mineral nutrients too. The mullets are generally reported to be safe for human consumption except the fish from heavily contaminated zones. Globally, it should be regarded as an interesting contribution to a healthy diet. The mullets are also greatly appreciated for the production of salted and dried roe as well as smoked fillets, which allow increasing their economic value while preserving products health beneficial attributes. Data concerning processing mullet's roe from freshwater are missing, but it may be supposed that these roes have acceptable texture, taste and flavour as they are highly sought by connoisseurs. It is recommended to perform studies on the qualities of freshwater mullet's roe and to look for labelling the origin for both the roes and the smoked fillets of mullet from Tunisian reservoirs dedicated to the production of drinking water as it would guarantee that the fish come from unpolluted environments.

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Section: Health Risks Related To Consumption Of Mullet Productsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%