Distribution of Lipids and Oxidative Changes Therein in Particularized Parts of Rainbow Trout Fillets

Bieńkiewicz, Grzegorz; Domiszewski, Zdzisław; Tokarczyk, Grzegorz; Plust, Dominika

doi:10.15193/zntj/2013/86/070-080

Cited by 3 publications

(4 citation statements)

References 9 publications

(16 reference statements)

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“…Subcutaneous and ventral lipids have dripped the fastest. The differences in the distribution of lipids in rainbow trout fillet and its various properties depending on the location were presented by Bienkiewicz et al. (2013) Barbosa et al.…”

Section: Resultsmentioning

confidence: 99%

“…Having characterized the trend of lipid changes (B-D-lipids) we observe a similar trend as it was the case of free lipids (Ch-lipids), but the dynamics of these changes is much smaller. One of the main factors of this difference is a different distribution of fish fat and its different susceptibility to oxidation (Bienkiewicz et al., 2013) as well as easier access and interaction of lipids (B-D-lipids) with antioxidant protein components. The study carried out by Serpen et al.…”

Section: Resultsmentioning

confidence: 99%

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Changes in the EPA and DHA content and lipids quality parameters of rainbow trout (Oncorhynchus mykiss, Walbaum) and carp (Cyprinus carpio, L.) at individual stages of hot smoking

Bieńkiewicz

Tokarczyk

Czerniejewska‐Surma

et al. 2019

Heliyon

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The aim of this study was to evaluate qualitative changes in lipids of two most popular freshwater farmed fish (rainbow trout and carp) at particular stages of hot smoking process (brining, drying, smoking and heating). In order to characterize qualitative changes, the amount of peroxides (PV), secondary oxidation products (AsV) and the degree of hydrolysis of lipids (AV) was determined during the smoking process. The studies were carried out both in the fraction of lipids extracted using chloroform-based method (free lipids), as well as the fraction extracted by Bligh and Dyer method of the 1:1 chloroform: methanol ratio (bound lipids). Heat smoking results in loss of fat, especially at the last two stages of the process and the final contents of lipids were about 18% lower in the carp samples and about 10% lower in the trout samples. The dynamics of free lipid oxidation (Ch-lipids) was much smaller than the lipids extracted using B-D method, but the trend of lipid changes was similar. There was no significant difference in the anisidine value between two species, both for free lipids (Ch-lipids) and bound lipids (B-D-lipids), except for the last stage of smoking. No statistically significant differences between the studied species were found also in the case of lipid hydrolysis level, but after the smoking process an amount of free fatty acids increased. Subsequent stages of smoking process resulted in statistically significant losses of EPA and DHA in both fish species and in both types of lipids, i.e. B-D-lipids and Ch-lipids.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Changes in the EPA and DHA content and lipids quality parameters of rainbow trout (Oncorhynchus mykiss, Walbaum) and carp (Cyprinus carpio, L.) at individual stages of hot smoking

Bieńkiewicz

Tokarczyk

Czerniejewska‐Surma

et al. 2019

Heliyon

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show abstract

“…However, such fatty acids have proved to be especially prone to lipid oxidation development (Rustad, ), this leading to a wide range of negative effects on nutritional value (Undeland, ; Hes, ) and healthy concerns (Falade et al ., ; Vieira et al ., ). Therefore, previous research confirmed that an inhomogeneous distribution of lipid content and unsaturation degree in seafood may lead to a different damage development in the different parts of the product (Mørkøre et al ., ; Bienkiewicz et al ., ).…”

Section: Introductionmentioning

confidence: 99%

The chemical composition of different edible locations (central and edge muscles) of flat fish (Lepidorhombus whiffiagonis)

Barbosa

Trigo²,

Prego³

et al. 2017

Int J of Food Sci Tech

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Summary The chemical composition of the different edible locations (central and edge muscles) of a flat fish (megrim, Lepidorhombus whiffiagonis) was comparatively analysed at both body sides. Higher moisture and lower lipid contents were obtained in central muscles than in edge ones. Edge sites showed higher triacylglycerols and sterols contents and lower mean phospholipids values than central muscles. A higher α‐tocopherol presence was observed in the lipid fraction of central muscles than in the edge ones. For both fish sides, fatty acid (FA) analysis showed lower monounsaturated FA and higher polyunsaturated FA contents and ω3/ω6 ratios in central muscles. Presence of essential elements (Co, Cu, Mn, Se, Zn) did not provide differences among sites considered. Concerning toxic elements, As content showed greater levels in central muscles than in their corresponding edge sites for both fish sides, upper zones showed higher mean scores in As, Cd, Cr, Hg, Ni, Pb and V.

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“…For this reason, farmed fatty fish have a higher level of contamination compared to farmed lean fish [ 124 , 125 ]. In addition, the fat content within the fillet is not the same, which makes it difficult to compare the content of impurities if different parts of the fillet were analyzed, e.g., the dorsal or the abdominal [ 126 ]. Due to the fact that the content of contaminants in feed is strictly limited and controlled [ 127 ], this translates into a lower level of contamination in farmed fish.…”

Section: Seafood Safetymentioning

confidence: 99%

Seafood Intake as a Method of Non-Communicable Diseases (NCD) Prevention in Adults

et al. 2021

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Seafood (fish in particular) is one of the main food groups in nutrition models with proven health benefits. Seafood has long been considered a very valuable dietary component, mainly due to presence of n-3 polyunsaturated fatty acids (n-3 PUFA) but it is also an important source of protein (including collagen), anserine, taurine, iodine, selenium, vitamin A, vitamin K, vitamin D, tocopherols, B vitamins and astaxanthin. Considering the beneficial effects of these ingredients on blood pressure, lipid profile and the inflammatory process, seafood should be an essential component of the diet. Non-communicable diseases (NCD) such as cardiovascular diseases, cancer, diabetes and mental disorder, chronic respiratory diseases are common diseases associated with advanced age. Promotion of a healthy lifestyle (including proper nutritional behavior) and prevention of diseases are the most effective and efficient ways to decrease premature mortality from NCD and to maintain mental health and well-being. This review article shows the potential preventive and therapeutic effects of seafood with an emphasis on fish. Our narrative review presents the results of systematic reviews and meta-analysis.

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Distribution of Lipids and Oxidative Changes Therein in Particularized Parts of Rainbow Trout Fillets

Cited by 3 publications

References 9 publications

Changes in the EPA and DHA content and lipids quality parameters of rainbow trout (Oncorhynchus mykiss, Walbaum) and carp (Cyprinus carpio, L.) at individual stages of hot smoking

Changes in the EPA and DHA content and lipids quality parameters of rainbow trout (Oncorhynchus mykiss, Walbaum) and carp (Cyprinus carpio, L.) at individual stages of hot smoking

The chemical composition of different edible locations (central and edge muscles) of flat fish (Lepidorhombus whiffiagonis)

Seafood Intake as a Method of Non-Communicable Diseases (NCD) Prevention in Adults

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