Fatty Acid Profiles and Lipid Oxidation Status of Sun Dried, Deep Fried, and Smoked Sardine (<i>Rastrineobola argentea</i>) from Lake Victoria, Tanzania

Chaula, Davis; Laswai, Henry; Chove, Bernard; Dalsgaard, Anders; Mdegela, Robinson H.; Hyldig, Grethe

doi:10.1080/10498850.2019.1570992

Cited by 15 publications

(14 citation statements)

References 34 publications

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“…Fat content in the samples ranged from 16.18% to 17.65%. This is in agreement with observations in our previous study in which we found that sardines dried on raised plat forms had 17.39% fat content (Chaula et al, ). In both clove‐ and seaweed‐treated samples, free fatty acids seemed to decrease with increasing concentration of the extracts suggesting that extracts limited lipolysis.…”

Section: Resultssupporting

confidence: 94%

“…Previous studies showed that sun drying of sardines promoted lipid oxidation and its associated undesired flavors and odors, which in turn discourage consumers and limit dagaa product diversification. Chemical indicators of lipid oxidation showed that the reactions were pronounced in sun‐dried dagaa with production of volatile secondary oxidation products beyond acceptable levels (Chaula et al, ). Furthermore, changes in lipid contents with significant decrease in omega‐3 fatty acids in sun‐dried dagaa during storage at ambient temperature indicated progression of lipid oxidation (D. Chaula, C. Jacobsen, H. Laswai, B. Chove, A. Dalsgaard, R. Mdegela, & G. Hyldig, unpublished results).…”

Section: Introductionmentioning

confidence: 99%

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Effect of clove (Syzygium aromaticum) and seaweed (Kappaphycus alvarezii) water extracts pretreatment on lipid oxidation in sun‐dried sardines (Rastrineobola argentea) from Lake Victoria, Tanzania

Chaula

Laswai

Chove

et al. 2019

Food Science & Nutrition

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Small indigenous fish species play a significant role in food and nutritional security of poor communities in developing countries. Sardines ( Rastrineobola argentea ) are fish species of Lake Victoria known to be a good source of health‐promoting omega‐3 fatty acids. Open sun drying is a common and traditional sardine processing and preservation method. Sun‐dried products suffer from characteristic off‐flavor due to lipid oxidation which discourage product consumption and limit diversification. This study investigated the use of clove ( Syzygium aromaticum ) and seaweed ( Kappaphycus alvarezii) water extracts as natural antioxidants to impede lipid oxidation in sun‐dried sardines. Lipid oxidation was assessed by peroxide value, volatile secondary oxidation products, and fatty acid profiles. The antioxidant capacity of extracts was evaluated by total phenolic content, 1, 1‐diphenyl‐2‐picrylhydrazyl (DPPH) radical scavenging, and iron (Fe 2+ ) chelating ability. Results showed that 5, 10, and 20 g/L clove extracts significantly reduced peroxidation in sun‐dried sardines by 38.7%, 54.6%, and 56%, respectively. Clove extracts resulted in higher retention of omega‐3 fatty acids and lower concentrations of secondary lipid oxidation products as opposed to seaweed counterpart. This research has demonstrated feasibility of pretreating whole, omega‐3‐rich small sardines with natural antioxidants to avert lipid oxidation during sun drying.

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Section: Resultssupporting

confidence: 94%

Section: Introductionmentioning

confidence: 99%

Effect of clove (Syzygium aromaticum) and seaweed (Kappaphycus alvarezii) water extracts pretreatment on lipid oxidation in sun‐dried sardines (Rastrineobola argentea) from Lake Victoria, Tanzania

Chaula

Laswai

Chove

et al. 2019

Food Science & Nutrition

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“…Polyunsaturated fatty acids are known to be preferentially affected by oxidation during heating [96,97,98]. Thus, the degradation of LC-PUFAs in food during cooking and other culinary treatments has been reported by many authors [99,100,101,102,103,104,105,106,107,108,109,110,111]. However, other authors reported no decrease in EPA and DHA during cooking [70,83,112,113,114,115,116,117,118,119,120,121,122,123].…”

Section: Assumption 5: Culinary Treatments Decrease Epa and Dha Inmentioning

confidence: 99%

“…Thus, the nutritive value of products for human nutrition should be estimated on the basis of the contents of EPA and DHA, mg per g of product, which can be obtained using internal standards during chromatography, rather than levels, or the % of total FAs [83,117,127,134,135]. Furthermore, content estimates based on internal standards are scarce, and most data are published as the level, or %, of total FAs [100,101,102,105,106,107,108,109,110,111]. Here, we provide data obtained using internal standards, which allows us to compare the real nutritive value of fish and production animal products (Table 1).…”

Section: Assumption 5: Culinary Treatments Decrease Epa and Dha Inmentioning

confidence: 99%

Long-chain Omega-3 Polyunsaturated Fatty Acids in Natural Ecosystems and the Human Diet: Assumptions and Challenges

Gladyshev

Sushchik

2019

Biomolecules

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Over the past three decades, studies of essential biomolecules, long-chain polyunsaturated fatty acids of the omega-3 family (LC-PUFAs), namely eicosapentaenoic acid (20:5n-3, EPA) and docosahexaenoic acid (22:6n-3, DHA), have made considerable progress, resulting in several important assumptions. However, new data, which continue to appear, challenge these assumptions. Based on the current literature, an attempt is made to reconsider the following assumptions: 1. There are algal classes of high and low nutritive quality. 2. EPA and DHA decrease with increasing eutrophication in aquatic ecosystems. 3. Animals need EPA and DHA. 4. Fish are the main food source of EPA and DHA for humans. 5. Culinary treatment decreases EPA and DHA in products. As demonstrated, some of the above assumptions need to be substantially specified and changed.

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“…Deep-fried sturgeon (Huso huso) had previously been reported to have altered fatty acid composition with decreased contents of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) [10]. Furthermore, Chaula et al [11] had shown that the decrease in polyunsaturated fatty acids (PUFA) in deep-fried sardine was due to oxidative damage during high-temperature processing.…”

Section: Introductionmentioning

confidence: 99%

Effects of Vacuum Frying on the Preparation of Ready-to-Heat Batter-Fried and Sauced Chub Mackerel (Scomber japonicus)

Tirtawijaya

Lee

Negara

et al. 2021

Foods

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Chub mackerel (CM) is a commercial fish in Korea, owing to its availability and nutritional values. This study aimed to develop a ready-to-heat (RTH) Korean preparation of CM, known as Godeungo gangjeong. We utilized vacuum frying technology to fry the CM and evaluated its quality. Conventional frying with a deep fryer was performed in parallel to assess the superiority of the vacuum fryer. We optimized the frying conditions of vacuum frying (VBF) and deep frying (DBF) using response surface methodology. At optimum conditions of 95 °C for 7 min 42 s, VBF produced better sensory, chemical, and microbial properties than DBF at 190 °C for 5 min 30 s. The nutritional values, including amino acid and fatty acid contents, were investigated and found to be higher in VBF than in DBF. Sensory properties also showed better scores on VBF than DBF, especially in appearance, aroma, taste, and overall acceptability. The VBF produced lower volatile basic nitrogen (VBN), thiobarbituric acid reactive substances (TBARS), and total bacterial count (TBC) than DBF. The findings confirmed that vacuum frying is a better option to produce RTH Godeungo gangjeong, since it provides less oxidation and maintains the product quality. Using the Arrhenius approach, the product was concluded to preserve both quality and safety for 9 months of storage at −18 °C.

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Fatty Acid Profiles and Lipid Oxidation Status of Sun Dried, Deep Fried, and Smoked Sardine (Rastrineobola argentea) from Lake Victoria, Tanzania

Cited by 15 publications

References 34 publications

Effect of clove (Syzygium aromaticum) and seaweed (Kappaphycus alvarezii) water extracts pretreatment on lipid oxidation in sun‐dried sardines (Rastrineobola argentea) from Lake Victoria, Tanzania

Effect of clove (Syzygium aromaticum) and seaweed (Kappaphycus alvarezii) water extracts pretreatment on lipid oxidation in sun‐dried sardines (Rastrineobola argentea) from Lake Victoria, Tanzania

Long-chain Omega-3 Polyunsaturated Fatty Acids in Natural Ecosystems and the Human Diet: Assumptions and Challenges

Effects of Vacuum Frying on the Preparation of Ready-to-Heat Batter-Fried and Sauced Chub Mackerel (Scomber japonicus)

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