Fatty Acid Profile of Muscles of Freshwater Fish from Olsztyn Markets

Łuczyńska, Joanna; Paszczyk, Beata; Borejszo, Zbigniew; Tarkowski, Łukasz

doi:10.2478/v10222-011-0039-z

Cited by 12 publications

(17 citation statements)

References 17 publications

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“…In similar manner, the total n-6 FA contents of Luczynska et al (2012) for the above species were found to be ranging as 10.8 + 3.5, 8.4 ± 0.5, 10.5 ± 1.4 and 12.9 + 1.8, respectively.…”

Section: 6supporting

confidence: 56%

“…15.99 ± 0.80 to 32.54 ± 3.77, which were also found to be quite lower than that of (Luczynska et a!, 2012). In the group of MUFA of this present study, Oleic acid (C 18:1 n-9) was the predominant FA, which also consistent and agreeable with the findings of (Luczynska ci at, 2012).…”

Section: 6mentioning

confidence: 57%

“…Palmitic acid (C16:0) was the predominating SFA in this present study which also was in agreement with the findings of (Luczynska el a!, 2012). The total MUFA contents of the species reported by Luczynska et a! (2012) were found to be 55.0±13.0, 35.9±1.4.…”

Section: 6mentioning

confidence: 99%

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Study on the effect of maturity, geographical location, seasonal variation and processing method on fatty acid profile of Tilapia

Majeed¹

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ChAPTER 1: INTRODUCTION CHAPTER 2: REVIEW OF LITERATURE 2.1 Fish oil and its composition 2.1.1 Fish oils 2.1.2 Nutritive value of fish and fish oil 2.1.2.1 Vitamins 2.1.2.2 Minerals 2.1.2.3 Calorilic values 2.1.3 Fatty acid composition of fish oil 2.1.4 Essential fatty acids (EFAs) 2.1.5 n-3 Fatty acids 2.1.5.1 Eicosapentaenoic acid (EPA, 20:5 n-3) 21 2.1.5.2 Docosahxaenoic acid (D1-IA, 22:6 n-3) 2.1.5.3 Docosapentaenoic acid-DPA (22:5 n-3) 2.1.6 Marine and freshwater fish oil 2.1.7 Cholesterol 2.2 Metabolic pathways 2.2.1 Metabolic synthesis of PUFAs 2.2.2 Metabolic synthesis of eicosanoids 2.2.3 Fish oil supplementation 2.2.4 Recommended dietary allowance of fish oil 2.2.5 n-3/n-6 Ratio 49 2.3 Fish production 2.3.1 World fisheries scenario 2.3.2 Scenario of fish production of South Asian countries 2.3.3 Fish production in Sri E.ankan 2.3.4 Fisheries sector in the economy of Sri Lanka 2.3.5 Inland and aquaculture fishery of Sri Lanka 56 2.3.5.1 Inland and aquaculture fish production 56 2.3.5.2 Tilapia fish production 57 2.3.5.3 Nutritional facts of tilapia 60 2.3.5.4 Maturity stage of Tilapia 60 2.3.5.5 Underutilized fish species 61 2.3.5.6 Freshwater bodies of Sri Lanka 62 2.4 Climatic conditions of Sri Lanka 63 2.4.1 Climatic seasons 63 2.4.2 Climatic zones of Sri Lanka 64 2.5 method of fish processing 66 2.5.1 Thermal processing 66 2.5.1.1 Smoking 66 2.5.1.2 Boiling 67 2.5.1.3 Frying 69 CHAPTER 03: MATERIALS AND METHOD 71 3. 1 The effect of maturity variation on proximate composition 3.1.1 Estimation of moisture content (AOAC, 1980a) 3.1.1.1 Materials.

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“…In similar manner, the total n-6 FA contents of Luczynska et al (2012) for the above species were found to be ranging as 10.8 + 3.5, 8.4 ± 0.5, 10.5 ± 1.4 and 12.9 + 1.8, respectively.…”

Section: 6supporting

confidence: 56%

Section: 6mentioning

confidence: 57%

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Study on the effect of maturity, geographical location, seasonal variation and processing method on fatty acid profile of Tilapia

Majeed¹

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“…For the comparison, the Western diet is now dominated by n ‐6 PUFA, with a n ‐3/ n ‐6 ratio of 0.06 (Özoğul et al, ). In the study of Łuczyńska, Paszczyk, Borejszo, and Tarkowski () this value for carp was 0.4, and according to Kołakowska, Szczygielski, Bienkiewicz, and Zienkowicz () it was even lower (0.1). Thus, Usydus et al () noticed that carp is not a species of fish that should be recommended to people suffering from coronary heart disease, because of its relatively low concentrations of EPA and DHA and a low ratio of n ‐3/ n ‐6 acids.…”

Section: Fatty Acidsmentioning

confidence: 93%

Changes of amino acid and fatty acid profile in freshwater fish after smoking

Cieślik

Migdał

Topolska

et al. 2017

J Food Process Preserv

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Three freshwater fishes: common carp, rainbow trout and northern pike were chosen for the evaluation of amino acid and fatty acid composition-fresh and after smoking. Smoking led to the increase in almost all amino acids, with the highest amount of EAA in common carp. This process led also to the enhancement in the level of SFA and the decrease in PUFA/SFA ratio in fishes. PI values were lower after this process for all fishes. HH ratio was also decreased (except for northern pike), while AI and TI were enhanced in all smoked samples. Practical applicationsFish and fish products consumption (especially freshwater) is still insufficient despite their proven health-promoting properties. Because of the susceptibility of fish to perish, their preservation becomes a necessity. Smoking is one of the oldest food processing methods in the world. It imparts a characteristic color and flavor of the product. This process influences also on chemical composition of muscle protein and fat. Thus, the aim of this study was to investigate changes in amino acids composition and fatty acids profile in common carp, rainbow trout and northern pike, as a result of smoking. It is very important to increase consumer knowledge concerned on the species being the most suitable for traditional preservation method, taking into consideration the retaining of beneficial fish compounds. | I N TR ODU C TI ONThe consumer of XXI century became more conscious that fish and fish products are important for human organism. When fish is regarded as a means for improving health, amino acid composition as well as fatty acid profile are primarily considered (Baki, Gӧnener, & Kaya, 2015).Fish is an important source of protein for a large part of the world's population (Mesías et al., 2015). About 80% of the fat-and Since fish is usually not consumed raw, various processing methods, such as boiling, roasting, frying, and smoking are employed to prepare it for the consumption. These methods could modify the proximate composition, fatty acids, amino acids and lead to the changes in nutritional value of fish (Aberoumand, 2014).Smoking deserves a special attention, being one of the oldest and Hryszko, 2014). However, the most common eaten fish were marine species, not freshwater ones. This small popularity of freshwater fishes could resulted, inter alia, from insufficient information for the consumers regarding the nutritional value of these foods. Meanwhile, the wide information could influence the decision of consumers about which fish to eat and how to prepare it . This is why, this study was performed to evaluate whether these three popular freshwater fishes-common carp, rainbow trout and northern pike could be recommended to the consumer in a form of smoked product. The aim was, therefore, to assess how smoking affect the beneficial freshwater fish meat components (amino acids, fatty acids). | M A TE RI A L S A ND M E TH ODSA total 31.5 kg of fish that is common carp (Cyprinus carpio) (n5 6), rainbow trout (Oncorhynchus mykiss) (n5 6), and the no...

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“…Monounsaturated fatty acids (MUFA) were found in rainbow trout fish oil, bream fish oil and tench fish oil of 35.9, 35.8 and 38.3%, respectively (Luczynska et al, 2012). Monounsaturated fatty acids (MUFA) were present in Malabar Red Snapper fish oil, trevally fish oil and Spain Mackarel at the concentrations of 141.8, 286.8, 70.6 mg/100 g, while for polyunsaturated fatty acids (PUFA) at the concentrations of 724.7, 869.6, and 322.8 mg/100 g, respectively (Nurnaida et al, 2013).…”

Section: Microencapsulation Of Fish Oil On the Fatty Acids Omega 3 mentioning

confidence: 99%

Microencapsulated Mixture of Fish Oil and Fortified in Ice Cream

Andajani¹

2016

JITEK

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In recent years there has been considerable efforts to rearrange fatty acids composition of dairy products to improve the long-term health of consumers. One of the efforts is to fortify essential fatty acids in ice cream. The objective of this study was to find out the fatty acids profile of either Selaroides spp, Clarias sp and Thunnus sp fish oil, microencapsulated fish oil and ice cream fortified with this fish oil mixture. Selaroides spp, Clarias sp and Thunnus sp used as raw material were obtained from Palu, Central Sulawesi. The study was caried out using Nested Block Design as the experimental design. The microencapsulated fish oil was prepared using freeze drying and spray drying method. The variables measured were fatty acids profile, microencapsulated fish oil and ice cream fortified with microencapsulated fish oil. The research results showed that SFA, MUFA and PUFA contents of fish oil mixture of Selaroides spp and Clarias sp using freeze drying method were 53.74%, 32.20% and 1.91%, while using spray drying method were 61.30%, 38.70% and 0% (not detected), respectively. It can be concluded that freeze drying method from the point of view of total PUFA is the best method for mincroencapsulation process of this fish oil mixture. Fortification of 15 g (w/w) microencapsulated fish oil in ice cream could reduced SFA and increased the MUFA and PUFA.

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Fatty Acid Profile of Muscles of Freshwater Fish from Olsztyn Markets

Cited by 12 publications

References 17 publications

Study on the effect of maturity, geographical location, seasonal variation and processing method on fatty acid profile of Tilapia

Study on the effect of maturity, geographical location, seasonal variation and processing method on fatty acid profile of Tilapia

Changes of amino acid and fatty acid profile in freshwater fish after smoking

Microencapsulated Mixture of Fish Oil and Fortified in Ice Cream

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