Freshwater Fish Burgers Made from Four Different Fish Species as a Valuable Strategy Appreciated by Consumers for Introducing EPA and DHA into a Human Diet

Branciari, Raffaella; Ranucci, David; Urbani, Eleonora; Valiani, Andrea; Trabalza‐Marinucci, Massimo; Bosco, Alessandro Dal; Franceschini, Raffaella

doi:10.1080/10498850.2016.1269862

Cited by 25 publications

(15 citation statements)

References 25 publications

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“…Small-scale traditional fishing, as well as the consumption of fish in the area of lake Trasimeno, can be considered sustainable. In fact, the freshwater fish industry of this area is expanding into the market by exploiting the great potential of abundant undervalued species consumed as ingredients in processed food and by the adoption of long-term preservation through a cold chain system to compensate the seasonality of fish [17]. In this context, the most common edible fishes and crawfish present in lake Trasimeno were analyzed for both nutritional and safety aspects: carp (Cyprinus carpio, L.), golden fish (Carassius auratus, L.), tench (Tinca tinca, L.), pike (Esox lucius, L.), eel (Anguilla anguilla, L.), sand smelt (Atherina boyeri, R.), perch (Perca fluviatilis, L.), black bullhead (Ictalurus melas, R.), largemouth bass (Micropterus salmoides, L.), and crawfish (Procambarus clarkii, G.).…”

Section: Aquatic Environmentmentioning

confidence: 99%

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Nutritional Value and Contaminant Risk Assessment of Some Commercially Important Fishes and Crawfish of Lake Trasimeno, Italy

Branciari

Franceschini

Roila

et al. 2020

IJERPH

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The aim of our study was to describe the balance between health benefits and risks associated with the consumption of crawfish and nine fish species from lake Trasimeno. We thus determined both fatty acid profiles (particularly, eicosapentaenoic (EPA) and docosahexaenoic (DHA) acids) and chemical pollutants (some polychlorinated biphenyls, pesticides, and heavy metals) in fish muscle tissues. The contents of all fatty acids varied significantly among species. Sand smelt, carp, and tench, which have a high fat content, contained considerable amounts of EPA and DHA; lean fish, like perch, pike, and largemouth bass, which have relatively high percentages of the predominant n-3 fatty acids EPA and DHA, showed lower amounts of these fatty acids because of their low lipid contents. Some species contributed strongly to the Dietary Reference Intake (RDI) of EPA and DHA. The contribution of lean fish to the RDI of EPA and DHA was more limited. The concentrations of all contaminants in fish muscle tissues were lower than the regulatory limits, demonstrating the safety of the environmental conditions of the lake. The contribution to health-based reference values and benefit–risk quotients indicated that the health benefits of consumption of fish from lake Trasimeno outweigh the potential risks.

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Section: Aquatic Environmentmentioning

confidence: 99%

“…The chemical composition and fatty acid profiles of each individual were determined according to the procedure of Branciari et al [17,18].…”

Section: Chemical Composition Of Fishmentioning

confidence: 99%

Nutritional Value and Contaminant Risk Assessment of Some Commercially Important Fishes and Crawfish of Lake Trasimeno, Italy

Branciari

Franceschini

Roila

et al. 2020

IJERPH

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“…The samples of the three different sausages were tested at the various storage times by a panel of 51 untrained regular sausage consumers (27 female, 24 male), recruited among students and staff of the University of Perugia (Perugia, Italy), with ages ranging from 19 to 65 years [24]. The assessors provided their consent prior the tests, they did not receive any incentives for their participation, and the questionnaires were returned anonymously.…”

Section: Sensory Analysismentioning

confidence: 99%

Punica granatum and Citrus spp. Extract Mix Affects Spoilage Microorganisms Growth Rate in Vacuum-Packaged Cooked Sausages Made from Pork Meat, Emmer Wheat (Triticum dicoccum Schübler), Almond (Prunus dulcis Mill.) and Hazelnut (Corylus avellana L.)

Ranucci

Andoni

Braconi

et al. 2019

Foods

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Sausage made from pork meat, emmer wheat (Triticum dicoccum Schübler), almond (Prunus dulcis Mill.), and hazelnut (Corylus avellana L.) was integrated with a mix of Punica granatum and Citrus spp. extracts to evaluate the possible effects on the growth and oxidation of spoilage microorganisms. Two concentrations of the mix were added, respectively, during sausage-making, and the final products were compared with a control group, without the extract mix, during storage. The use of the mix, especially at 10 g/1000 g of the whole ingredients, delayed the pH drop and thiobarbituric acid-reactive substances (TBARs) value during storage. Total viable count, lactic acid bacteria and psychrotrophic microbial counts were also affected, as the extract mix lowered the maximum growth rate of the microbial population considered. The sensory analyses revealed an improvement in the shelf-life of 6 and 16 days, respectively, when 5‰ and 10‰ of the mix were used.

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“…Consumers were asked to rate sensory attributes using a nine-point hedonic scale for overall appearance, odor, taste, overall texture, and overall acceptance. Purchase intent was evaluated using the binomial (yes/no) scale before and after acquiring information about dietary supplementation of the chicken [30].…”

Section: Consumer Acceptance Testmentioning

confidence: 99%

Oxidative Status and Presence of Bioactive Compounds in Meat from Chickens Fed Polyphenols Extracted from Olive Oil Industry Waste

et al. 2017

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Abstract:A study was carried out to determine the quality characteristics, antioxidant capacity, oxidative status, and consumer acceptability of chicken meat after dietary administration of a semi-solid olive cake, known as "paté" (pOC), in broilers. pOC is an olive oil industry waste rich in bioactive compounds, such as polyphenols, obtained by mechanical extraction from destoned olives. Two hundred and ninety-seven 22-day-old fast growing (Ross 308) female chicks were randomly assigned to three experimental grower-finisher diets. Each dietary group consisted of three replicates, each with 33 birds. The experimental treatments were: (1) basal control diet (C); (2) C diet supplemented with a low dose of pOC (82.5 g/Kg, L-pOC); and (3) C diet supplemented with a high dose of pOC (165.0 g/Kg, H-pOC). Chicken growth rate increased with increasing pOC concentration in the diet. Polyphenol analyses were performed through liquid-chromatography coupled to tandem mass spectrometry technique (LC-MS/MS). In meat of animals belonging to L-pOC and H-pOC groups, tyrosol and sulphate metabolites of hydroxytyrosol were detected. Meat quality parameters and proximate composition were not affected by the dietary treatment, whereas the antioxidant status and the oxidative stability of meat were positively affected, especially when the highest level of pOC was applied. These results demonstrate that pOC can be recommended in chicken diets to improve performance and meat oxidative status.

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Freshwater Fish Burgers Made from Four Different Fish Species as a Valuable Strategy Appreciated by Consumers for Introducing EPA and DHA into a Human Diet

Cited by 25 publications

References 25 publications

Nutritional Value and Contaminant Risk Assessment of Some Commercially Important Fishes and Crawfish of Lake Trasimeno, Italy

Nutritional Value and Contaminant Risk Assessment of Some Commercially Important Fishes and Crawfish of Lake Trasimeno, Italy

Punica granatum and Citrus spp. Extract Mix Affects Spoilage Microorganisms Growth Rate in Vacuum-Packaged Cooked Sausages Made from Pork Meat, Emmer Wheat (Triticum dicoccum Schübler), Almond (Prunus dulcis Mill.) and Hazelnut (Corylus avellana L.)

Oxidative Status and Presence of Bioactive Compounds in Meat from Chickens Fed Polyphenols Extracted from Olive Oil Industry Waste

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