Nutritional and lipid profiles in marine fish species from Brazil

Fatty acids and astaxanthin composition of two edible native Mexican crayfish <em>Cambarellus (C.) montezumae</em> and <em>Procambarus (M.) bouvieri</em>

“…As shown in Table 1, the AI of whole C. (C.) montezumae oil extracts were 0.28 ± 0.01 and in the TM of P. (M.) bouvieri 0.23 ± 0.01. These values are lower compared to those reported for rainbow trout meat (0.57) (Valfré et al, 2003), sardine (0.60), and mackerel (0.48) (Fernandes et al, 2014), and much lower than that of terrestrial animal meat such as lamb (1.00), beef (0.72), pork (0.69), chicken (0.50), and rabbit (0.82) (Bosco et al, 2001). Mean values of TI were 0.24 ± 0.00 and 0.32 ± 0.01 in the TM of P. (M.) bouvieri and C. (C.) montezumae, respectively, which are in the range of 0.20 to 0.40 just as those found for marine fish meat (Fernandes et al, 2014).…”

“…These values are lower compared to those reported for rainbow trout meat (0.57) (Valfré et al, 2003), sardine (0.60), and mackerel (0.48) (Fernandes et al, 2014), and much lower than that of terrestrial animal meat such as lamb (1.00), beef (0.72), pork (0.69), chicken (0.50), and rabbit (0.82) (Bosco et al, 2001). Mean values of TI were 0.24 ± 0.00 and 0.32 ± 0.01 in the TM of P. (M.) bouvieri and C. (C.) montezumae, respectively, which are in the range of 0.20 to 0.40 just as those found for marine fish meat (Fernandes et al, 2014). From our results, we can suggest that the utilization of both these edible forms of crayfish species for human nutrition offer advantages because they have a good n-3/n-6 balance and lipids of good quality, in the context of the low intake of n-3 PUFAs in the Mexican population as claimed by Ramirez-Silva et al (2011), derived probably from the patterns of food choice and unavailability of fish stocks to supply fish meat.…”

“…Among the PUFAs, high amounts of EPA and LA where determined in this crayfish component. The n-3/n-6 ratio in it was 1.27 ± 0.01, whereas values of TI (0.29) and AI (0.33) were in the range of those reported for some marine fish (Fernandes et al, 2014). This pattern, associated with a higher n-3 content in the oil extract of EXK of P. (M.) bouvieri contributes to a desirable nutritional quality with high potential as a valuable ingredient in the formulation of animal feed.…”

Acceptance of fish hamburgers in school meals in the Southwest Region of Paraná, Brazil

“…Structured 5 point facial hedonic scorecard used by the children to evaluate the fish hamburgers (Dutcosky, 2007). risk factors associated with cardiovascular diseases, thrombosis, inflammations, depression and cancer Fernandes et al, 2014;Memon et al, 2011), due to the presence of high unsaturated and polyunsaturated fatty acid contents, characteristic of fish lipids. Beside, it is noteworthy that this is a characteristic of tilapia and fish hamburgers can be made from other fish characterized by having higher lipid content.…”

“…As in the case of the lipids, fish proteins are of high quality, rich in essential amino acids (Fernandes et al, 2014), and characterized by an elevated biological value and high digestibility (Food Ingredients Brasil, 2009;Halim et al, 2016;Simões et al, 1998;Soares & Gonçalves, 2012). Since the protein portion was very similar to that of the fish fillet (15.52%) (Food Ingredients Brasil, 2009), the tilapia hamburger presented itself as an important protein source to be offered to the children.…”