Total lipid content and fatty acid composition of commercially important fish species from the Mediterranean, Mar Grande Sea

Prato, Ermelinda; Biandolino, Francesca

doi:10.1016/j.foodchem.2011.09.110

Cited by 109 publications

(72 citation statements)

References 23 publications

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“…These results agree with those obtained in other studies [13,16,18,19]. Garfish and turbot were found to be the riches source of n-3 fatty acids and that is why these species can serve as a valuable source of essential n-3 fatty acids especially DHA.…”

Section: Polyunsaturated Fatty Acidsupporting

confidence: 92%

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Fatty acid composition of Bulgarian Black Sea fish species

Merdzhanova¹,

Stancheva²,

Makedonski³

2012

Analele Universitatii "Ovidius" Constanta - Seria Chimie

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The fatty acid compositions of three Black Sea fish species turbot (Pseta maxima), red mullet (Mullus barbatus ponticus) and garfish (Belone belone) were investigated. This species are considered as preferred for consumption in Bulgaria. Lipid extraction was done according to the Bligh and Dyer method. The fatty acid composition was determined by GC/MS. The saturated fatty acids amounts were 38.32 % for turbot, 35.44 % red mullet and 42.90% for garfish. Monounsaturated fatty acids were found in lowest level in comparison with other groups for garfish (23.65%) and turbot (24.85%) while for red mullet they have a highest value -37.56%. Omega 3 polyunsaturated fatty acids as eicosapentaenoic (C 20:5 omega 3, EPA) and docosahexaenoic (C 22:6 omega 3, DHA) acids were found in highest levels in turbot (22.26%) and garfish (21.80%) and in lowest values of red mullet (9.35%). The results showed that the fish examined are good source of omega 3 polyunsaturated fatty acids, resulting in a very favourable omega 3 / omega 6 ratios, especially in turbot and garfish.

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Section: Polyunsaturated Fatty Acidsupporting

confidence: 92%

“…PUFA content of analyzed fish was in agreement with previously literature data. Prato et al and Polat et al reported similar finding for Mediterranean red mullet that presented lowest PUFA values ranged from 17.32% to 27.6% [13,18]. Guner at al.…”

Section: Polyunsaturated Fatty Acidmentioning

confidence: 58%

Fatty acid composition of Bulgarian Black Sea fish species

Merdzhanova¹,

Stancheva²,

Makedonski³

2012

Analele Universitatii "Ovidius" Constanta - Seria Chimie

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“…According to Novelo et al (2008), a balanced n-6/n-3 ratio in the diet is essential for human metabolism, leading to the prevention of cardiovascular and degenerative diseases and the improvement of mental health. Prato and Biandolino (2012) analyzed the fatty acid composition of important fish species from the Mediterranean Sea and found ratios ranging from 0.23 to 0.40. Tonial et al (2011) found values for the ω6/ ω3 ratio ranging from 7.9 to 13.98 in tilapia fillets.…”

Section: According To the Department Of Health Andmentioning

confidence: 99%

Tambaqui (Colossoma macropomum) sous vide: characterization and quality parameters

et al. 2016

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The objective of this study was to evaluate the microbiological, physical and physico-chemical quality parameters of sous vide preparation of pen-reared tambaqui (Colossoma macropomum). To prepare the tambaqui sous vide, 200 g of fillet, 50 g of basil sauce (1:4 fish fillet:sauce ratio) and 10 mL of 5% sodium lactate were used. The product was then vacuum-packaged, pasteurized at 65 ºC for 12.5 min and refrigerated. The presence of Salmonella spp., sulfite-reducing Clostridium and Listeria monocytogenes was not detected in the samples analyzed. The coliform count at 45 ºC and coagulasepositive staphylococci were below the limit (10 3 ) permitted by the law in vigor. Water retention capacity and chloride content analyses revealed that the tambaqui fillet differed significantly (P<0.05) from the sous vide because of the addition of basil sauce. The total volatile basic nitrogen (TVB-N) and thiobarbituric acid reactive substances (TBARS) content of the fillet and sous vide were below the limits established by the law, indicating good quality. The lightness (L*) and yellow color (b*) of the fillet and the sous vide did not differ significantly (P>0.05), but the red color (a*) decreased in the sous vide, which is related to the addition of basil sauce. The chroma (C*) and hue angle (h o ) differed significantly (P<0.05), and the fillet samples were lighter in color, whereas the sous vide was characterized by yellow color. The n-6/n-3 ratios found for the fillet and the sous vide are within the recommended values, which is important for human metabolism. The fillet and sous vide also had high calcium, zinc, magnesium and potassium concentrations. It is concluded that tambaqui sous vide is a good source of nutrients, rich in fatty acids and minerals essential for human health. Key words: Colossoma macropomum, quality, minerals, fatty acids ResumoO objetivo deste estudo foi avaliar os parâmetros de qualidade microbiológica, física e físico-química de sous vide de tambaqui (Colossoma macropomun) cultivado. Para a elaboração do sous vide foram utilizados 200 g de filé de tambaqui, 50 g de molho a base de manjericão (1:4 de filé de peixe: molho) e 10 mL de lactato de sódio a 5%, em seguida foram embalados à vácuo, pasteurizados a 65ºC durante 12,5 min e mantidos sob refrigeração. Nas amostras analisadas não foi detectada a presença de Salmonella spp, Clostridium sulfito redutores e Listeria monocytogenes. A contagem de coliformes a 45ºC e estafilococus coagulase positiva foram inferiores ao limite (10 3 ) permitido na legislação vigente. As análises de capacidade de retenção de água e teor de cloretos, do filé de tambaqui apresentaram diferença significativa (P<0,05) quando comparados ao sous vide devido a adição do molho de manjericão. As análises de bases voláteis totais (N-BVT) e teor de substâncias reativas ao ácido tiobarbitúrico (TBARS) no filé e no sous vide encontravam-se abaixo dos limites estabelecidos pela legislação indicando sua boa qualidade. A luminosidade (L*) e a cor amarela (b*) não mostraram dife...

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“…2). For black goby (Gobius niger L., 1758) and grass goby (Zoosterisessorophio cephalus), Prato & Biandolino (2012) Explanations: P-values are shown in parentheses. Asterisks indicate significant correlations (* P < 0.05; ** P < 0.01).…”

Section: Resultsmentioning

confidence: 99%

“…Due to its importance as dietary PUFA source for humans, the fatty acid composition of several fish species such as European hake, walleye pollock, surf melt, pink salmon, canary rock fish, capelin, sardine and herring (Huynh & Kitts, 2009), black goby and grass goby (Prato & Biandolino 2012), seabass, seabream, whiting, zander, tench, wels catfish (Özogul et al 2007) was studied. Moreover the amino acid composition of marine (Zuriani et al 2006;Kim & Lall 2000) or farmed fish species (Adeyeye 2009) has been investigated.…”

Section: Introductionmentioning

confidence: 99%

Correlation between body size and fatty acid and essential amino acid composition of round goby (Neogobius melanostomus) and monkey goby (Neogobius fluviatilis) from the Rhine River (Germany)

et al. 2014

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In this study correlations between body size and muscle fatty and amino acid content of two species of goby, round goby (Neogobius melanostomus) and monkey goby (Neogobius fluviatilis) caught from river Rhine (Germany) were investigated. Among saturated fatty acids (SFAs), mono- (MUFA) and polyunsaturated fatty acids (PUFAs) only SFAs were significantly higher in round goby than monkey goby (P < 0.05). In general, the correlation between body size of both gobies and the content of most of the individual fatty acids was not significant. In monkey goby, the content of palmitic acid (C16:0) and oleic acid (C18:1 n-9) was positively correlated with weight (r = 0.43) and total length (r = −0.58), respectively, and the content of docosahexaenoic acid (DHA) increased with condition factor (r = 0.50). The content of threonine, arginine, valine, phenylalanine and isoleucine in monkey goby was higher than those of round goby (P < 0.05). In round goby the three essential amino acids arginine, valine and leucine were positively (P < 0.05) correlated with body length, which indicates that longer round gobies are of higher nutritional value.

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Total lipid content and fatty acid composition of commercially important fish species from the Mediterranean, Mar Grande Sea

Cited by 109 publications

References 23 publications

Fatty acid composition of Bulgarian Black Sea fish species

Fatty acid composition of Bulgarian Black Sea fish species

Tambaqui (Colossoma macropomum) sous vide: characterization and quality parameters

Correlation between body size and fatty acid and essential amino acid composition of round goby (Neogobius melanostomus) and monkey goby (Neogobius fluviatilis) from the Rhine River (Germany)

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