Fish oil for human health: omega-3 fatty acid profiles of marine seafood species

Durmuş, Mustafa

doi:10.1590/fst.21318

Cited by 67 publications

(51 citation statements)

References 47 publications

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“…It has been reported by many researchers that the most important fatty acids of freshwater and marine fish are palmitic acid, stearic acid, palmitoleic acid, oleic acid, vaccenic acid, linoleic acid, EPA and DHA (Jankowska et al, 2003;Guler et al, 2007;Özogul et al, 2007;Donmez, 2009;Durmuş and Özoğul, 2018;Durmuş, 2018). In this study, similar results were obtained with the researchers.…”

Section: Discussionsupporting

confidence: 90%

Abstract Book of LimnoFish-2019 symposium

Yağcı¹

2019

Journal of Limnology and Freshwater Fisheries Research

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Section: Discussionsupporting

confidence: 90%

Abstract Book of LimnoFish-2019 symposium

Yağcı¹

2019

Journal of Limnology and Freshwater Fisheries Research

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“…According to Ulbricht & Southgate (1991), the levels of atheroma and thrombosis in fish indicate the overall dietary quality of lipids and their potential effect on the development of coronary diseases. The AI and TI values were in the range of 1.76 to 2.57, higher than that found in other species by several authors (Durmuş, 2019;Turan et al, 2011). These rates are related to the percentage of lipids present in food and although the fish species studied in this work has a significant lipid value in its composition, they are good quality lipids, primarily polyunsaturated fatty acids, being a good source of omega 9.…”

Section: Lipidscontrasting

confidence: 50%

Analysis of the chemical properties of salted cobia (Rachycentron canadum)

et al. 2020

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Aquaculture of cobia (Rachycentron canadum) is still incipient in Brazil, as well as the sale of its meat. However, there is a market demand for this product in the state of Rio de Janeiro. The salting process for the meat of cultivated cobia is a way of preserving and marketing the product for the growers. Thus, the present study aimed to assess the chemical properties of salted cobia meat. Market-sized cobia grown in net-tanks located in Baía de Ilha Grande, Angra dos Reis, Rio de Janeiro, Brazil were used. The fish were eviscerated (gutted), beheaded and lightly flattened. The fillets "charutos" were then subjected to brine salting for 6 days, immersed in saturated brine at refrigeration temperature. After the preparation of the product, analyzes of percent composition, chloride content and lipid profile were performed. The product had high concentrations of protein (20.16%), lipids (19.88%) and 6.56% of total chloride. Lipid profile assessment showed significant percentages of palmitic (6.66%) and oleic (4.99%) acids. Therefore, it is concluded that the salted meat of cobia has good nutritional quality, and the product is a source of palmitic and oleic acids that help preventing cardiovascular diseases and lowering cholesterol levels.

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“…The FA C20:2, C20:3 n6, C24:1 n9, and C20:5 were identified only in the IMF sample. Some of these FA are found in fish oils [36] and vegetable oils [37,38], and thus, these were the likely sources in the IMF sample and were added during processing. The probable FA sources for the 13 compounds of interest are outlined in Table 2.…”

Section: Fatty Acid Analysismentioning

confidence: 99%

Correlating Volatile Lipid Oxidation Compounds with Consumer Sensory Data in Dairy Based Powders during Storage

et al. 2020

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Lipid oxidation (LO) is a recognised problem in dairy powders due to the formation of volatile odour compounds that can negatively impact sensory perception. Three commercial dairy powders, fat-filled whole milk powder (FFWMP), skim milk powder (SMP), and infant milk formula (IMF), stored under different conditions (21 °C, 37 °C, or 25 °C with 50% humidity), were evaluated by consumer acceptance studies, ranked descriptive sensory analysis, and LO volatile profiling using headspace solid phase microextraction gas chromatography mass spectrometry (HS-SPME GCMS) over 16 weeks. Significant (p = 0.001) differences in the concentration of LO compounds and sensory perception were evident between sample types in the different storage conditions. The sensory acceptance scores for FFWMP and SMP remained stable throughout storage in all conditions, despite the increased perception of some LO products. The IMF sample was perceived negatively in each storage condition and at each time point. Overall increases in hexanal, heptanal, and pentanal correlated with “painty”, “oxidised”, “cooked”, and “caramelised” attributes in all samples. The concentration of some LO volatiles in the IMF was far in excess of those in FFWMP and SMP. High levels of LO volatiles in IMF were presumably due to the addition of polyunsaturated fatty acids (PUFA) in the formulation.

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Fish oil for human health: omega-3 fatty acid profiles of marine seafood species

Cited by 67 publications

References 47 publications

Abstract Book of LimnoFish-2019 symposium

Abstract Book of LimnoFish-2019 symposium

Analysis of the chemical properties of salted cobia (Rachycentron canadum)

Correlating Volatile Lipid Oxidation Compounds with Consumer Sensory Data in Dairy Based Powders during Storage

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