On the possible effects of harvesting season and chilled storage on the fatty acid profile of the fillet of farmed gilthead sea bream (Sparus aurata)

Senso, L.; Suárez, M.D.; Ruiz-Cara, T.; García‐Gallego, M.

doi:10.1016/j.foodchem.2006.01.036

Cited by 144 publications

(126 citation statements)

References 36 publications

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“…Similar to the proximate composition of raw slices, fatty acid composition remained stable and did not change after 3 days of chill storage. The result is in agreement with those of Pirini et al 29 for sea bass (Dicentrarchus labrax) and Senso et al 2 for farmed gilthead sea bream (Sparus aurata), who reported that fatty acid composition of the fillets did not change significantly during chill storage. However, in slices fried with hydrogenated sunflower oil and soybean oil, the omega-6-toomega-3 ratio increased after chill storage and reached 5.06:1, and 5.48:1 respectively, higher than the recommended ratio range for human health.…”

Section: Fatty Acid Composition Of Slices Fried With Different Oilssupporting

confidence: 93%

Influence of frying oil type and chill storage on the nutritional quality of farmed great sturgeon (Huso huso)

Nikoo

Ghomi

2013

Rev. Nutr.

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OBJECTIVE: The objective of this study was to investigate the effect of frying oils (canola, hydrogenated sunflower and soybean oils) available commercially and chill storage on the proximate and fatty acid composition of fried slices of farmed great sturgeon (Huso huso). METHODS: Slices of farmed great sturgeon were fried for four minutes at 160ºC in a deep-fryer using different frying oils (canola, hydrogenated sunflower and soybean oils). The oil-to-slice ratio was 2:1. After frying, the slices were allowed to be air cooled for two minutes prior to analysis. For performing the analysis, each of the abovementioned batches was divided into two groups: one group was analysed immediately after frying and the second group was chill-stored at 4ºC for three days and then analysed. RESULTS: After frying, the moisture content decreased while that of fat increased. Fatty acid composition of the slices is affected by type of frying oil. Frying increased the omega-6-to-omega-3 (n-6:n-3) fatty acid ratio while decreased Eicosapentaenoic Acid (C20:5 n-3) and Docosahexaenoic Acid (C22:6 n-3) contents. Proximate and fatty acid composition of raw slices did not change after chill storage. However, in fried- and chill-stored slices, Eicosapentaenoic Acid and Docosahexaenoic Acid contents decreased, while linoleic acid content increased. CONCLUSION: The fatty acid composition of the fried slices tended to resemble that of the frying oils, indicating fatty-acid equilibrium between oils and slices and, during chill storage, it is influenced by the type of frying oil. Slices fried with canola oil had omega-6-to-omega-3 ratios in the ranges recommended for human health.

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Section: Fatty Acid Composition Of Slices Fried With Different Oilssupporting

confidence: 93%

Influence of frying oil type and chill storage on the nutritional quality of farmed great sturgeon (Huso huso)

Nikoo

Ghomi

2013

Rev. Nutr.

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“…Index of atherogenicity (IA) indicates the relationship between the sum of the main saturated and the main unsaturated FA, the former being considered proatherogenic (favouring the adhesion of lipids to cells of the immunological and circulatory systems), and the latteranti-atherogenic (inhibiting the aggregation of plaque and diminishing the levels of esterified fatty acid, cholesterol, and phospholipids, thereby preventing the appearance of micro-and macrocoronary diseases) (Ulbritcth & Southgate 1991;Senso et al 2007): IA = (12:0 + (4 × 14:0) + 16:0)/(MUFA + + n-6 PUFA + n-3 PUFA)…”

Section: Fish Speciesmentioning

confidence: 99%

“…This is defined as the relationship between the pro-thrombogenic (saturated) and the anti-thrombogenic FA (MUFA, n-6 PUFA, and n-3 PUFA) (Ulbritcth & Southgate 1991; Senso et al 2007): IT = (14:0 + 16:0 + 18:0)/((0.5 × MUFA)+(0.5 × n-6 PUFA) + (3 × n-3 PUFA) + (n-3PUFA/n-6 PUFA))…”

Section: Fish Speciesmentioning

confidence: 99%

Common carp (Cyprinus caprio) and European catfish (Sillurus glanis) from the Danube River as sources of fat soluble vitamins and fatty acids

Stancheva¹,

Merdzhanova²,

Dobreva³

et al. 2014

Czech J. Food Sci.

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“…Valores com a mesma extensão foram encontrados por Senso et al (2007) no peixe marinho Sparus aurata cultivado e estocado sob congelamento (faixa de 0,21 a 0,29). Em contraste à relação HH, valores mais baixos para IA são desejáveis.…”

Section: Tabelaunclassified

Perfil lipídico de quatro espécies de peixes da região pantaneira de Mato Grosso do Sul

Filho

Ramos

Hiane

et al. 2008

Ciênc. Tecnol. Aliment.

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O pescado é um alimento importante na dieta de inúmeros grupos populacionais, não apenas como fonte de proteínas de alta qualidade nutricional, mas ainda como reserva significativa de ácidos graxos poliinsaturados da série ômega 3 (ω-3), aos quais são atribuídos numerosos benefícios à saúde humana ( BADOLATO et al., 1994;ÇELIK;DILER;KÜÇÜKGÜLMEZ, 2005;VILA NOVA;GODOY;ALDRIGUE, 2005). Os ácidos ω-3 e ω-6 são precursores dos ácidos eicosanóides (prostaglandinas, tromboxanas e leucotrienos) e são essencialmente fornecidos pela dieta, uma vez que não são sintetizados pelo organismo humano. O ácido linoléico (ω-6) origina o ácido araquidônico, que é o precursor de eicosanóides tromboxanos e a prostaciclina I 2 , respectivamente promotor e inibidor da agregação plaquetária. O ácido graxo alfa-linolênico (ω-3), precursor dos ácidos eicosapentaenóico (EPA) e docosahexaenóico (DHA), os quais além da função no desenvolvimento e funcionamento do sistema nervoso, fotorecepção e sistema reprodutivo (ÇELIK; DILER; KÜÇÜKGÜLMEZ, 2005;SIDHU, 2003;TAPIERO et al., 2002) são apontados como redutores de risco de doenças coronarianas, hipertensão moderada, incidência de diabetes e prevenção de certas arritmias cardíacas e morte súbita. AbstractBrazilian rivers have a great diversity of fish, however, little is known about the nutritional potential of most native fish. The present study evaluates the centesimal composition and the fatty acid profile of the muscle tissue of four species of fish: pintado (Pseudoplatystoma coruscans), cachara (Pseudoplatystoma fasciatum), pacu (Piaractus mesopotamicus) and dourado (Salminus maxillosus), from the Miranda River in the pantanal region of Mato Grosso do Sul. Dourado had the highest protein content (21.12%), while pintado had the lowest value (17.90%). There was no difference between the protein levels of cachara and pacu (approximately 18%). Pacu fillets were revealed to be the most caloric and this value did not change when the dry sample was considered. The four fish species presented oleic acid (20.25 to 37.25%) as the predominant fatty acid, followed by palmitic acid (19.96 to 21.37%) and stearic acid (7.39 to 9.82%). Total polyunsaturated fatty acid contents varied from 5.24 in pacu to 17.33% in pintado; and total saturated fatty acids from 32.91 to 38.89%. Cachara, pintado and dourado species presented equal proportions of polyunsaturated fatty acids of the ω-3 family (average of 7.80%) and of the ω-6 family (average of 8.40%), while pacu presented the lowest contents of these fatty acids (1.13 and 4.11%, respectively). All the samples studied presented ω6/ω3 and hypocholesterolemic/hypercholesterolemic (HH) indexes that indicate good nutritional quality. Only pacu presented non-recommended levels in relation to trombogenicity (TI) and polyunsaturated/saturated (P/S) indexes. Keywords: fishes; proximate composition; fatty acids; omega-3; lipids. ResumoOs rios brasileiros possuem grande diversidade de peixes, no entanto, pouco se conhece sobre o potencial nutricional da maioria das espéc...

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On the possible effects of harvesting season and chilled storage on the fatty acid profile of the fillet of farmed gilthead sea bream (Sparus aurata)

Cited by 144 publications

References 36 publications

Influence of frying oil type and chill storage on the nutritional quality of farmed great sturgeon (Huso huso)

Influence of frying oil type and chill storage on the nutritional quality of farmed great sturgeon (Huso huso)

Common carp (Cyprinus caprio) and European catfish (Sillurus glanis) from the Danube River as sources of fat soluble vitamins and fatty acids

Perfil lipídico de quatro espécies de peixes da região pantaneira de Mato Grosso do Sul

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