1
|
Viji P, Binsi PK, Sireesha S, S J L, Ninan G. Nutritional and physicochemical characteristics of Asiatic hard clam powder prepared by different cook-drying processes: a comparative study. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:5104-5113. [PMID: 38297456 DOI: 10.1002/jsfa.13347] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/13/2023] [Revised: 01/24/2024] [Accepted: 01/25/2024] [Indexed: 02/02/2024]
Abstract
BACKGROUND Asiatic hard clam (Meretrix meretrix) is an underutilized bivalve resource. This study discusses dried clam powders prepared from this resource to enhance its utilization and improve nutritional security in protein-deficient populations. Dried clam powder was prepared from Asiatic hard clam and the effects of different pre-cooking methods (boil-dried clam powder, BDCP; steam-dried clam powder, SDCP; and microwave-dried clam powder, MDCP) on nutritional (proximate composition, amino acid profiling, mineral profiling, fatty acid profiling) and physicochemical qualities were investigated. RESULTS Different pre-cooking methods significantly influenced the characteristics of the clam powder. The MDCP sample showed the highest concentration of amino acids, polyunsaturated fatty acids, Na, K, Ca and Mg content compared to BDCP and SDCP. The boiling process led to a loss of nutritional quality in terms of amino acids and macrominerals. The MDCP displayed the highest solubility in water (30.10%) but its oil and water absorption characteristics were the lowest among all the samples. Boil-cooked clam powder displayed the highest oil binding (2.03 mL g-1 protein) capacity. Boiling and steaming processes resulted in malondialdehyde generation compared to microwaving. Different pre-cooking processes did not influence the colour attributes significantly, but the control sample prepared without pre-cooking (CCP) had a significantly lower L* value (32.34), resulting in a darker product. In vitro digestibility of the clam powder varied in the order MDCP > SDCP > BDCP > CCP. CONCLUSION The study demonstrated that nutritionally rich protein powder can be prepared from Asiatic hard clam. Based on the results, microwave pre-cooking is considered the best pre-cooking method to preserve the nutritional qualities of clam powder. © 2024 Society of Chemical Industry.
Collapse
Affiliation(s)
- Pankyamma Viji
- Visakhapatnam Research Centre of ICAR - Central Institute of Fisheries Technology, Pandurangapuram, Andhra University PO, Visakhapatnam, India
| | | | - Senapathi Sireesha
- Visakhapatnam Research Centre of ICAR - Central Institute of Fisheries Technology, Pandurangapuram, Andhra University PO, Visakhapatnam, India
| | - Laly S J
- ICAR - Central Institute of Fisheries Technology, Kochi, India
| | - George Ninan
- ICAR - Central Institute of Fisheries Technology, Kochi, India
| |
Collapse
|
2
|
Abbas MMM. Heavy Metal Levels and Cancer Risk Assessments of the Commercial Denis, Sparus aurata Collected from Bardawil Lake and Private Fish Farm Waters as a Cultured Source, Egypt. Biol Trace Elem Res 2024; 202:2864-2877. [PMID: 37792267 DOI: 10.1007/s12011-023-03880-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 07/09/2023] [Accepted: 09/22/2023] [Indexed: 10/05/2023]
Abstract
Heavy metal pollution of natural and cultivated habitats may be caused by agricultural, industrial, and human activities. Fish living in these habitats easily accumulate metals in their organs; for food safety and human health, the heavy metals in fish flesh are of major concern due to the harmful nature of these pollutants even in low quantities. In this study, metals (Iron, Fe; Lead, Pb; Cadmium, Cd; Nickel, Ni; Copper, Cu and Zinc, Zn) in the muscle, liver, intestine, and gill of gilthead seabream (Sparus aurata, Denis is local name) were monitored to determine the contamination levels and to investigate the protective impact of cooking methods on the reduction or mitigation of metal levels. Although the Denis samples exhibited relatively low Pb and Cd levels, most fish samples had elevated levels of Fe and Zn. The examined metals accumulated at the highest level in the liver and gills compared to the other organs. Results showed that cooking methods had a considerable effect on concentrations of metals. However, the levels of metal in S. aurata from various sources were reduced significantly (P < 0.05) by frying, microwave, and grilling cooking, which was ordered in the following sequence as microwave cooking < grilling < frying. The consumption of Denis fish from different sources (wild and cultured) has no negative effects on health, according to a study of health hazards based on indices of carcinogenic and non-carcinogenic. The metal results indicated that different fish sources (wild and cultured) could be acceptable for human consumption. Data hypothesized a positive impact of awareness among the native community.
Collapse
Affiliation(s)
- Mahmoud Mahrous M Abbas
- Marine Biology Branch, Zoology Department, Faculty of Science, Al-Azhar University, Cairo, Egypt.
| |
Collapse
|
3
|
Matamala C, Garcia P, Valencia P, Perez A, Ruz M, Sanhueza L, Almonacid S, Ramirez C, Pinto M, Jiménez P. Valorization of the Salmon Frame as a High-Calcium Ingredient in the Formulation of Nuggets: Evaluation of the Nutritional and Sensory Properties. Foods 2024; 13:1701. [PMID: 38890929 PMCID: PMC11171980 DOI: 10.3390/foods13111701] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/07/2024] [Revised: 05/21/2024] [Accepted: 05/27/2024] [Indexed: 06/20/2024] Open
Abstract
In the Chilean population, calcium consumption is deficient. Therefore, several strategies have been implemented to increase calcium intake, such as consuming dairy products and supplements. In this study, an ingredient composed of bone flour (BF) and protein hydrolysate (PH) obtained from salmon frame was used as an innovative source of calcium. The objective was to evaluate the effect of the incorporation of BF and PH in a 1:1 ratio (providing two calcium concentrations to the nuggets, 75 and 125 mg/100 g) on calcium content and sensory attributes of salmon nuggets submitted to baking or shallow frying. Proximal chemical analyses, fatty acid composition, calcium content, and sensory evaluation (acceptability and check-all-that-apply test) were tested in the nuggets. The incorporation of BF/PH (1:1) in both concentrations increased the calcium content of salmon nuggets being higher for the 125 mg/100 g. On the other hand, no negative effects were observed on sensory properties where all samples showed good overall acceptability for baked and fried nuggets. Therefore, the incorporation of BF/PH (1:1) into salmon nuggets enhances the nutritional quality of these products by providing a higher calcium content without significantly affecting their sensory properties.
Collapse
Affiliation(s)
- Camila Matamala
- Department of Food Science and Chemical Technology, Faculty of Chemical and Pharmaceutical Sciences, Universidad de Chile, Santiago 8380000, Chile;
| | - Paula Garcia
- Department of Nutrition, Faculty of Medicine, Universidad de Chile, Santiago 8380453, Chile; (P.G.); (A.P.); (M.R.); (L.S.)
| | - Pedro Valencia
- Department of Chemical and Environmental Engineering, Universidad Técnica Federico Santa Maria, Valparaíso 2390123, Chile; (P.V.); (S.A.); (C.R.); (M.P.)
| | - Alvaro Perez
- Department of Nutrition, Faculty of Medicine, Universidad de Chile, Santiago 8380453, Chile; (P.G.); (A.P.); (M.R.); (L.S.)
| | - Manuel Ruz
- Department of Nutrition, Faculty of Medicine, Universidad de Chile, Santiago 8380453, Chile; (P.G.); (A.P.); (M.R.); (L.S.)
| | - Leyla Sanhueza
- Department of Nutrition, Faculty of Medicine, Universidad de Chile, Santiago 8380453, Chile; (P.G.); (A.P.); (M.R.); (L.S.)
| | - Sergio Almonacid
- Department of Chemical and Environmental Engineering, Universidad Técnica Federico Santa Maria, Valparaíso 2390123, Chile; (P.V.); (S.A.); (C.R.); (M.P.)
| | - Cristian Ramirez
- Department of Chemical and Environmental Engineering, Universidad Técnica Federico Santa Maria, Valparaíso 2390123, Chile; (P.V.); (S.A.); (C.R.); (M.P.)
| | - Marlene Pinto
- Department of Chemical and Environmental Engineering, Universidad Técnica Federico Santa Maria, Valparaíso 2390123, Chile; (P.V.); (S.A.); (C.R.); (M.P.)
| | - Paula Jiménez
- Department of Nutrition, Faculty of Medicine, Universidad de Chile, Santiago 8380453, Chile; (P.G.); (A.P.); (M.R.); (L.S.)
| |
Collapse
|
4
|
Jules Christophe MK, Marlène YT, Valery Jean François N, Merlin NN, Inocent G, Mathieu N. Assessment of cooking methods and freezing on the nutritional value and health risks of heavy metals in four fish species consumed in Douala, Cameroon. Heliyon 2024; 10:e28316. [PMID: 38576585 PMCID: PMC10990866 DOI: 10.1016/j.heliyon.2024.e28316] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/09/2023] [Revised: 03/13/2024] [Accepted: 03/15/2024] [Indexed: 04/06/2024] Open
Abstract
The effects of smoking, boiling and freezing on the nutritional value and health risks of heavy metals in four fish species consumed in Douala was investigated. Fish samples from Cyprinus carpio, Arius parkii, Ethmalosa fimbriata and Polydactilis quadrifilis were collected at the Douala Fishing seaport, carried to the laboratory, washed with distilled water and processed. Proximate composition, mineral content, heavy metals and lipid quality were analyzed using AOAC standard methods. Estimated Daily Intake (EDI), Targeted Hazard Quotient (THQ), Hazard Index (HI) and Carcinogenic Risk (CR) were used to estimate the human health risk. Results showed that smoking and boiling increased significantly (P < 0.05) protein and ash levels. Lipid were reduced significantly (P < 0.05) with boiling and freezing compared to raw and smoked sample. Smoking increased significantly (P < 0.05) cadmium, lead, mercury and arsenic contents compared to boiling and freezing. EDI values of cadmium in all species of fish smoked were not acceptable for human consumption. THQ values of mercury in raw, smoked, boiled and frozen were not acceptable for human consumption. HI suggested a non potential carcinogenic effect for all fish while CR for cadmium and arsenic suggested a carcinogenic health risk for Arius parkii (smoked and boiled). All treatment decreased significantly (P < 0.05) iodine value and increased acid, peroxide, anisidine values, thiobarbituric acid reactive substances and total oxidation index compared to raw fish. Boiling was the best cooking method compared to smoking.
Collapse
Affiliation(s)
| | - Youogo Tegueu Marlène
- Laboratory of Biochemistry, Faculty of Science, University of Douala, Po Box 24157, Douala, Cameroon
| | | | - Nchoutpouen Ngafon Merlin
- Laboratory of Biochemistry, Faculty of Science, University of Douala, Po Box 24157, Douala, Cameroon
| | - Gouado Inocent
- Laboratory of Biochemistry, Faculty of Science, University of Douala, Po Box 24157, Douala, Cameroon
| | - Ndomou Mathieu
- Laboratory of Biochemistry, Faculty of Science, University of Douala, Po Box 24157, Douala, Cameroon
| |
Collapse
|
5
|
Sundhar S, Jeya Shakila R, Shalini R, Aanand S, Jayakumar N, Arisekar U, Manikandan B. Bioaccessibility of toxic heavy metals/metalloids in edible seaweeds: Exposure and health risk assessment. Food Res Int 2024; 182:114135. [PMID: 38519158 DOI: 10.1016/j.foodres.2024.114135] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/24/2023] [Revised: 02/07/2024] [Accepted: 02/16/2024] [Indexed: 03/24/2024]
Abstract
This study assesses the health risk due to heavy metals/metalloids (HMs/Ms) in edible seaweeds (Caulerpa racemosa, Kappaphycus alvarezii, and Ulva lactuca) through an in vitro bioaccessibility study. The percentage of bioabsorbed HMs/Ms in unprocessed and processed C. racemosa, U. lactuca, and K. alvarezii ranged from 3 % to 46 %, 3 % to 42 %, and 3 % to 40 %, respectively. The levels of HMs/Ms in seawater, sediment, and seaweeds were below the levels recommended by the European Commission (EC) and World Health Organization/Food and Agriculture Organization (WHO/FAO). The maximum accumulation of HMs/Ms was found during monsoons and post-monsoon seasons, and Cd, Pb, Hg, Cr, As, and Pb were predominant in all the samples. Tukey's post hoc test and t-test confirmed that thermal processing significantly reduced HMs/Ms in seaweeds. On the basis of the bioabsorption of HMs/Ms, the TTHQ values were found to be < 1, and the LCR values were within the acceptable limit (10-06 to 10-04), indicating no carcinogenic risks through seaweeds.
Collapse
Affiliation(s)
- Shanmugam Sundhar
- Department of Fish Quality Assurance and Management, Tamil Nadu Dr. J. Jayalalithaa Fisheries University (TNJFU), Fisheries College and Research Institute, Tuticorin 628 008, Tamil Nadu, India.
| | - Robinson Jeya Shakila
- Department of Fish Quality Assurance and Management, Tamil Nadu Dr. J. Jayalalithaa Fisheries University (TNJFU), Fisheries College and Research Institute, Tuticorin 628 008, Tamil Nadu, India.
| | - Rajendran Shalini
- Department of Fish Quality Assurance and Management, Tamil Nadu Dr. J. Jayalalithaa Fisheries University (TNJFU), Fisheries College and Research Institute, Tuticorin 628 008, Tamil Nadu, India
| | - Samraj Aanand
- Erode Bhavanisagar Centre for Sustainable Aquaculture, Tamil Nadu Dr. J. Jayalalithaa Fisheries University (TNJFU), Erode 638 451, Tamil Nadu, India
| | - Natarajan Jayakumar
- Department of Fisheries Biology and Resource Management, Fisheries College and Research Institute, Tamil Nadu Dr. J. Jayalalithaa Fisheries University (TNJFU), Tuticorin 628 008, Tamil Nadu, India
| | - Ulaganatha Arisekar
- Department of Fish Quality Assurance and Management, Tamil Nadu Dr. J. Jayalalithaa Fisheries University (TNJFU), Fisheries College and Research Institute, Tuticorin 628 008, Tamil Nadu, India
| | - Boominathan Manikandan
- Department of Fisheries Extension, Economics and Statistics, Fisheries College and Research Institute, Tamil Nadu Dr. J. Jayalalithaa Fisheries University (TNJFU), Tuticorin 628 008, Tamil Nadu, India
| |
Collapse
|
6
|
Rahman N, Hashem S, Akther S, Jothi JS. Impact of various extraction methods on fatty acid profile, physicochemical properties, and nutritional quality index of Pangus fish oil. Food Sci Nutr 2023; 11:4688-4699. [PMID: 37576032 PMCID: PMC10420784 DOI: 10.1002/fsn3.3431] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/25/2022] [Revised: 04/26/2023] [Accepted: 04/30/2023] [Indexed: 08/15/2023] Open
Abstract
Marine fish are high in essential omega-3 fatty acids, which are important for human health. This study evaluated the effects of four extraction methods (soxhlet extraction, SE; wet rendering, WR; acid silage, AS; microwave-assisted extraction, MAE) on the oil yield, physicochemical properties, fatty acid profile, and nutritional quality index (NQI) of pangus fish oil. The oil yield ranged from 13.50% to 21.80%, with MAE having the highest yield. Furthermore, MAE oil has the lowest free fatty acid (0.70%), peroxides (2.08 Meq/kg), and saponification (287.27 mg/g KOH) value. There were no significant differences (p > .05) in the refractive index and melting point of oils among extraction techniques. A total of 25 fatty acids were identified. However, the maximum PUFA, MUFA, and SFA recovery was observed in the SE (19.15 mg/100 g), MAE (7.99 mg/100 g), and AS (17.33 mg/100 g), respectively. In terms of NQI, SE had higher PUFA/SFA, HH, and LA/ALA ratios, while AS had higher EPA + DHA, n-3/n-6, AI, TI, and FLQ indices. Furthermore, the MAE approach yielded better ratios of n-3/n-6 and HPI index, whereas the WR method yielded a higher AI index. Therefore, MAE would be the most efficient method for extracting pangus fish oil by considering both technical feasibility and quality indices including extraction yield, best physical properties, oxidative stability, and fatty acid contents.
Collapse
Affiliation(s)
- Nahidur Rahman
- Department of Food Processing and EngineeringChattogram Veterinary and Animal Sciences University (CVASU)ChattogramBangladesh
| | - Shaharior Hashem
- Department of AquacultureBangladesh Agricultural UniversityMymensinghBangladesh
- Laboratory of Marine Biology, Faculty of AgricultureKyushu UniversityFukuokaJapan
| | - Shireen Akther
- Department of Food Processing and EngineeringChattogram Veterinary and Animal Sciences University (CVASU)ChattogramBangladesh
| | - Jakia Sultana Jothi
- Department of Food Processing and EngineeringChattogram Veterinary and Animal Sciences University (CVASU)ChattogramBangladesh
- Laboratory of Postharvest Science, Faculty of AgricultureKyushu UniversityFukuokaJapan
| |
Collapse
|
7
|
Yusuf EH, Wojdyło A, Nowicka P. Possibility to use the different sizes and colors of carrots for the production of juices - comparison of bioactive compounds, nutritional quality, pro-health properties, and sensory evaluation. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:933-943. [PMID: 36071473 DOI: 10.1002/jsfa.12206] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/07/2022] [Revised: 09/02/2022] [Accepted: 09/07/2022] [Indexed: 06/15/2023]
Abstract
BACKGROUND Carrot is a popular vegetable consumed by people of all age groups and is used in various food products because of its high nutritional content, especially vitamin A. RESULTS In the present study, colorful fresh carrot juices of 12 carrot varieties were investigated for in vitro antidiabetic, anti-aging, and anti-obesity activities with antioxidant potential by ABTS (2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) and FRAP (ferric reducing ability of plasma) assays. The studied juices were also compared for physicochemical characteristics: titratable acidity, pH, pectin content, total soluble solids, dry mass, ash, viscosity, turbidity, osmolality, and color. The results of the study showed that normal purple carrot juice exhibited the best activities in all biological and antioxidant tests, except for anti-α-glucosidase activity. Normal purple carrot juice also had the highest total mineral content with elevated results for titratable acidity, pH, total soluble solids, dry mass, ash, viscosity, and osmolality. CONCLUSION Purple carrot juices demonstrated elevated health-promoting activities and could be used in blended beverage recipes to attract children's attention. The results of sensorial characteristics (appearance, color, and taste) of juices, however, showed that people are more familiar with orange carrot products. © 2022 Society of Chemical Industry.
Collapse
Affiliation(s)
- Emel Hasan Yusuf
- Department of Fruit, Vegetable and Plant Nutraceutical Technology, The Wrocław University of Environmental and Life Sciences, Wrocław, Poland
| | - Aneta Wojdyło
- Department of Fruit, Vegetable and Plant Nutraceutical Technology, The Wrocław University of Environmental and Life Sciences, Wrocław, Poland
| | - Paulina Nowicka
- Department of Fruit, Vegetable and Plant Nutraceutical Technology, The Wrocław University of Environmental and Life Sciences, Wrocław, Poland
| |
Collapse
|
8
|
Mineral Content (Essential and Toxic Elements) of Squid Flesh Is Affected by Maceration with Sodium Salts and Vacuum-Cooking. Foods 2022; 11:foods11223688. [PMID: 36429280 PMCID: PMC9689938 DOI: 10.3390/foods11223688] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/14/2022] [Revised: 11/09/2022] [Accepted: 11/14/2022] [Indexed: 11/19/2022] Open
Abstract
Maceration with sodium salts is applied to irmprove water holding capacity in squid-based products. The aim of this work was to determine how the mineral content of squid flesh is affected by maceration and further vacuum-cooking. Atlantic squids (Loligo vulgaris) from two fisheries (FAO areas No. 47 and 34) were sampled. Macrominerals (g/100 g) present in raw flesh were Na, Mg, P, S, K and Ca, while microminerals accounting for >1 mg/kg were Zn, Si, Sr, Fe, Cu, Al and Mn. As a result of maceration (3 + 1.5% w: w NaCl+ Na citrate) and vacuum-cooking (at 65 °C for 20 min), some squid minerals was removed. The levels of Cd and As were reduced by half, while Na content increased from 0.28 to 0.49 g/100 g. Maceration with sodium salts generally led to minerals leaching (except for Na) with the medium. Further cooking produced additional losses of most of the minerals present in macerated squid (except Pb and Cd). Squid microminerals were hardly removed with the cooking juice. The consumption of macerated-cooked squid covered > 10% of the recommended dietary intake for Na, P, Zn, Mg and Mn, while health risks were almost negligible and mainly concerned Cd (up to 14% of the probable tolerable weekly intake). The combination of both treatments involves certain loss of most of the essential minerals but also contributes to reducing toxicological risks related to mineral intake through squid products.
Collapse
|
9
|
Aberoumand A, Baesi F. Evaluation of fatty acid-related nutritional quality indices in processed and raw ( Lethrinus lentjan) fish fillets. Food Sci Nutr 2022; 11:963-971. [PMID: 36789051 PMCID: PMC9922119 DOI: 10.1002/fsn3.3131] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/04/2022] [Revised: 10/11/2022] [Accepted: 10/25/2022] [Indexed: 11/11/2022] Open
Abstract
The Lethrinus lentjan fish is economically and nutritionally important in Iran. Therefore, knowledge of their chemical composition can help in the development of functional foods. In the present study, proximate and fatty acid compositions were determined in fresh and marinated Lethrinus lentjan fish. Fatty acids were identified by gas chromatography. The 24 pieces of fresh L. lentjan fish with an average weight of 470 ± 125 g were prepared. After removing wastes, the fish fillet was placed in a dish containing acetic acid, salt, garlic, and red pepper. The marinade product contained n-6PUFA (7.94%) and n-3PUFA (3.46%). The results showed that moisture content in the marinade sample decreased, while fat, protein, and ash contents increased and carbohydrate content was also decreased compared to the raw sample. The marinating process increased PUFA percentage (19.32%) and ratio of PUFA and SFA (0.61). The fresh and processed samples showed superior nutritional quality and the lowest h/H ratio, but AI and TI ratios were relatively favorable (p < .05). The thrombogenicity index (TI) (0.46) and atherogenicity index (AI) (3.56) were more than the recommended in terms of risk of coronary heart disease. It can be concluded that fresh and processed fish samples represent an excellent source of high-quality fat, demonstrating that this fish species' freshwater can be considered optimal for human consumption.
Collapse
Affiliation(s)
- Ali Aberoumand
- Department of Fisheries, Natural Resources FacultyBehbahan Khatam Alanbia University of TechnologyBehbahanIran
| | - Farideh Baesi
- Department of Fisheries, Natural Resources FacultyBehbahan Khatam Alanbia University of TechnologyBehbahanIran
| |
Collapse
|
10
|
Aksun Tümerkan ET. Investigations of the Polycyclic Aromatic Hydrocarbon and Elemental Profile of Smoked Fish. Molecules 2022; 27:molecules27207015. [PMID: 36296614 PMCID: PMC9608441 DOI: 10.3390/molecules27207015] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2022] [Revised: 10/10/2022] [Accepted: 10/12/2022] [Indexed: 11/21/2022] Open
Abstract
Fish are vulnerable to environmental pollutants such as polycyclic aromatic hydrocarbon and heavy metals. As one of the most commonly applied processing methods, the smoking of different species has been applied globally. Hence, this study aims to investigate the smoking process on the polycyclic aromatic hydrocarbon and elemental accumulation of the five different species (rainbow trout, Atlantic bonito, horse mackerel, sea bass, and Atlantic bluefin tuna) which are commonly processed and traded in the smoked fish industry. The processing yield, water holding capacity, and pH were also investigated. The results revealed that the proximal differences among fish species influence the water holding capacity, processing yield, and pH which are very important for process sustainability and the quality of the end product. The main finding was the proximal composition impact on the accumulation of both PAHs and heavy metals at different levels. While all of the tested samples were below the maximum permissible limit, some of the heavy metals, especially toxic elements, were found above the acceptable limit. Horse mackerel is determined to be the species most vulnerable to PAHs and heavy metal accumulation.
Collapse
Affiliation(s)
- Elif Tuğçe Aksun Tümerkan
- Department of Food Processing-Food Technology, Vocational School of Health Services, Ankara Yıldırım Beyazıt University, Ankara 06010, Turkey;
- AYBU Central Research Laboratory, Application and Research Center, Ankara Yıldırım Beyazıt University, Ankara 06010, Turkey
| |
Collapse
|
11
|
Aberoumand A, Masoudi M. The effect of the cooking method on rainbow trout (Oncorhynchus mykiss) fillets. POTRAVINARSTVO 2022. [DOI: 10.5219/1717] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
Fish is nutritious seafood and contains protein with high biological value and essential nutrients for the human body. In Iran, the fish Oncorhynchus mykiss is locally known as Ghezelala and is a commercial fish species. Different methods were used to process the fish: boiling, frying in sunflower oil and grilling. This research investigated on effect of various cooking methods on proximate pH and cooking loss of fresh fish (Oncorhynchus mykiss). The highest and lowest values for protein were found in fish processed using grilling (18.51%) and frying (16.52%), respectively (p <0.05) compared to the fresh sample (18.20%). The fat content of the fried sample showed significantly highest (5.16%) (p <0.05), while the lowest fat content was found for the boiled sample (20.57%) compared to the fresh fat (24.36%) (p <0.05). Comparing the loss percentage of samples in different cooking methods showed that the boiled sample had the lowest value (25.46%) and the fried sample with the highest value (45.02%) (p <0.05). pH value in the boiled sample was the highest (6.74%), while the grilled sample had the lowest (6.63) compared to the fresh sample (6.54). The highest energy value was found for the fried sample (578.48 kcal/100g), and the lowest was for the boiled sample (269.29 kcal/100g). The results suggest that the boiled and grilled fish found higher nutritional quality due to the relatively high protein content, the most needed nutrients. The results also showed that all cooking methods did not significantly affect in mineral content of the fresh fish.
Collapse
|
12
|
Dynamics in nutrients, sterols and total flavonoid content during processing of the edible Long-Horned grasshopper (Ruspolia differens Serville) for food. Food Chem 2022; 383:132397. [DOI: 10.1016/j.foodchem.2022.132397] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/06/2021] [Revised: 01/26/2022] [Accepted: 02/06/2022] [Indexed: 11/23/2022]
|
13
|
Harahap IA, Sobral MMC, Casal S, Pinho SCM, Faria MA, Suliburska J, Ferreira IMPLVO. Fat Oxidation of Fatty Fish vs. Meat Meal Diets Under in vitro Standardized Semi-Dynamic Gastric Digestion. Front Nutr 2022; 9:901006. [PMID: 35845796 PMCID: PMC9280670 DOI: 10.3389/fnut.2022.901006] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/21/2022] [Accepted: 05/25/2022] [Indexed: 11/22/2022] Open
Abstract
Meat and fish are introduced into the diet as a source of protein, but these muscle foods present different fatty acid (FA) compositions and different lipid stabilities. Fatty fish is expected to oxidize due to its higher content of polyunsaturated FA (PUFA), whereas the higher heme-Fe content of red meat will also affect lipid stability. Combining other food ingredients within a meal also influences lipid oxidation, which will not stop after meals intake. This is due to the acidic environment of the stomach together with the presence of metallic ions, a process that is scarcely understood. The goal of this study was to evaluate the oxidation of fatty fish vs. meat meal diets under in vitro standardized semi-dynamic gastric conditions and FA release from the stomach to the duodenum. Meal diets composed by 25% beef meal (BM) or fatty fish meal (FM), 25% fried potatoes, and 50% sugar soft drink were prepared. Proximate composition, FA and amino acid profiles, and meals quality indices were evaluated. Their differences in composition led to different total gastric digestion time of 242.74 (BM) and 175.20 (FM) minutes. Using the INFOGEST semi-dynamic gastric model, 4 gastric emptying (GE) were simulated in both meals. In each GE, FA profile and lipid oxidation products (LOPs) formation were assessed. As a result, more than 50% FA release to the duodenum occurred in GE1, whose percentage decreased with the time of digestion. FM exhibited the highest LOPs formation, which corroborates the high peroxidizability index measured for this meal diet. Higher LOPs formation occurred in the later GEs, which released less FA. This suggests that higher times of residence in the stomach increase FA oxidation. This study shows a higher formation of LOPs during digestion of FM using a whole meal approach. These results relate to its richness in PUFAs compared to BM. Despite higher LOPs formation, FM digests that reached duodenum still contain higher content of unoxidized PUFAs compared with BM and a desirable ω3/ω6 PUFAs ratio of ~0.43. LOPs formation in PUFA-rich meals could be reduced if those meals have a low caloric value, avoiding large times of residence in the stomach and consequently high levels of oxidation.
Collapse
Affiliation(s)
- Iskandar Azmy Harahap
- Department of Human Nutrition and Dietetics, Faculty of Food Science and Nutrition, Poznan University of Life Sciences, Poznan, Poland
| | - Maria Madalena C. Sobral
- LAQV/REQUIMTE, Departamento de Ciências Químicas, Laboratório de Bromatologia e Hidrologia, Faculdade de Farmácia, Universidade do Porto, Porto, Portugal
- *Correspondence: Maria Madalena C. Sobral
| | - Susana Casal
- LAQV/REQUIMTE, Departamento de Ciências Químicas, Laboratório de Bromatologia e Hidrologia, Faculdade de Farmácia, Universidade do Porto, Porto, Portugal
| | - Susana C. M. Pinho
- LAQV/REQUIMTE, Departamento de Ciências Químicas, Laboratório de Bromatologia e Hidrologia, Faculdade de Farmácia, Universidade do Porto, Porto, Portugal
| | - Miguel A. Faria
- LAQV/REQUIMTE, Departamento de Ciências Químicas, Laboratório de Bromatologia e Hidrologia, Faculdade de Farmácia, Universidade do Porto, Porto, Portugal
| | - Joanna Suliburska
- Department of Human Nutrition and Dietetics, Faculty of Food Science and Nutrition, Poznan University of Life Sciences, Poznan, Poland
| | - Isabel M. P. L. V. O. Ferreira
- LAQV/REQUIMTE, Departamento de Ciências Químicas, Laboratório de Bromatologia e Hidrologia, Faculdade de Farmácia, Universidade do Porto, Porto, Portugal
| |
Collapse
|
14
|
Maurya VK, Shakya A, Bashir K, Kushwaha SC, McClements DJ. Vitamin A fortification: Recent advances in encapsulation technologies. Compr Rev Food Sci Food Saf 2022; 21:2772-2819. [PMID: 35384290 DOI: 10.1111/1541-4337.12941] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/11/2021] [Revised: 02/14/2022] [Accepted: 02/22/2022] [Indexed: 11/26/2022]
Abstract
Vitamin A is an essential micronutrient whose deficiency is still a major health concern in many regions of the world. It plays an essential role in human growth and development, immunity, and vision, but may also help prevent several other chronic diseases. The total amount of vitamin A in the human diet often falls below the recommended dietary allowance of approximately 900-1000 μ $ \umu $ g/day for a healthy adult. Moreover, a significant proportion of vitamin A may be degraded during food processing, storage, and distribution, thereby reducing its bioactivity. Finally, the vitamin A in some foods has a relatively low bioavailability, which further reduces its efficacy. The World Health Organization has recommended fortification of foods and beverages as a safe and cost-effective means of addressing vitamin A deficiency. However, there are several factors that must be overcome before effective fortified foods can be developed, including the low solubility, chemical stability, and bioavailability of this oil-soluble vitamin. Consequently, strategies are required to evenly disperse the vitamin throughout food matrices, to inhibit its chemical degradation, to avoid any adverse interactions with any other food components, to ensure the food is palatable, and to increase its bioavailability. In this review article, we discuss the chemical, physical, and nutritional attributes of vitamin A, its main dietary sources, the factors contributing to its current deficiency, and various strategies to address these deficiencies, including diet diversification, biofortification, and food fortification.
Collapse
Affiliation(s)
- Vaibhav Kumar Maurya
- Centre for Food Research and Analysis, National Institute of Food Technology Entrepreneurship and Management, Haryana, India
| | - Amita Shakya
- Agriculture and Environmental Sciences, National Institute of Food Technology Entrepreneurship and Management, Haryana, India.,Division of Biotechnology, Cytogene Research & Development, Lucknow, India
| | - Khalid Bashir
- Department of Food Technology, Jamia Hamdard, New Delhi, India
| | - Satish Chand Kushwaha
- Centre for Food Research and Analysis, National Institute of Food Technology Entrepreneurship and Management, Haryana, India
| | - David Julian McClements
- Department of Food Science, University of Massachusetts, Amherst, Massachusetts, USA.,Department of Food Science & Bioengineering, Zhejiang Gongshang University, Hangzhou, Zhejiang, China
| |
Collapse
|
15
|
Szpunar-Krok E, Wondołowska-Grabowska A. Quality Evaluation Indices for Soybean Oil in Relation to Cultivar, Application of N Fertiliser and Seed Inoculation with Bradyrhizobium japonicum. Foods 2022; 11:foods11050762. [PMID: 35267395 PMCID: PMC8909349 DOI: 10.3390/foods11050762] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/30/2021] [Revised: 02/16/2022] [Accepted: 03/04/2022] [Indexed: 01/27/2023] Open
Abstract
Soybean ranks second in production and consumption of vegetable oils worldwide and these are expected to continue to increase. The suitability of soybean oil for specific uses is determined by the fatty acid composition from which a number of indices and indicators can be calculated. The aim of this study was to evaluate the indices of nutritional and health-promoting fat in seeds of soybean cultivars grown in 2016–2019 under the influence of varying doses of N and inoculation with Bradyrhizobium japonicum. Omega 3 and Omega 6, unsaturated fatty acids (UFA), saturated fatty acids (SFA), polyunsaturated fatty acids (PUFA), index of desirable fatty acids (DFA), sum of hypercholesterolemic fatty acids (OFA), index of atherogenicity (AI), index of thrombogenicity (TI), oleic desaturation ratio (ODR), linoleic desaturation ratio (LDR), calculated oxidizability value (COX) and the hypocholesterolemic/hypercholesterolemic ratio (HH), saturation fat index (S/P) and ALA/LA, OL/(LA+ALA) ratios and the consumer index (CI) were included. Fat quality indices for soybean seeds were strongly determined by weather conditions. Seeds of the cv. Aldana contained higher amounts of Omega 6 and featured more favourable MUFA/PUFA and OL/(LA+ALA) ratios, while the seeds of the cv. Annushka had more favourable CI and higher ODR, COX and S/P indices. No important differences were observed regarding the effect of nitrogen dose and seed inoculation on the formation of the DFA, OFA, HH, AI, TI and CI indices. The value of the S/P index suggests that higher nitrogen rates (60 kg∙ha−1) and the lack of inoculation treatment produce seeds with a more favourable dietary fatty acid balance.
Collapse
Affiliation(s)
- Ewa Szpunar-Krok
- Department of Crop Production, University of Rzeszow, Zelwerowicza St 4, 35-601 Rzeszów, Poland
- Correspondence:
| | - Anna Wondołowska-Grabowska
- Institute of Agroecology and Plant Production, Wrocław University of Environmental and Life Sciences, Grunwaldzki Sq. 24A, 50-363 Wrocław, Poland;
| |
Collapse
|
16
|
Evaluating the effects of different processing methods on the nutritional composition of shrimp and the antioxidant activity of shrimp powder. Saudi J Biol Sci 2022; 29:640-649. [PMID: 35002461 PMCID: PMC8717169 DOI: 10.1016/j.sjbs.2021.09.029] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/15/2021] [Revised: 09/09/2021] [Accepted: 09/12/2021] [Indexed: 11/24/2022] Open
Abstract
Shrimp is a prevalent food in the Arabian Gulf that is known for its good sensory properties and high nutritional value. The aim of the present work was to assess the effects of diverse processing methods on the nutritional composition of shrimp and the antioxidant activity of shrimp powder. Shrimp (Penaeus semisulcatus) flesh was treated using four processes (salting, frying, grilling, and boiling), following which its macronutrient content, fatty acid profile, vitamins and mineral contents were measured. Also, the antioxidant activity of all shrimp powder extracts was assessed using the 2, 2 diphenyl 1 picrylhydrazyl (DPPH), linoleic acid oxidation inhibition, and reducing power methods. The results revealed that the fresh and processed shrimp flesh had significant nutritional value and the fresh and treated shrimp powders have high antioxidant activity, but the cooking processes have significant effects on the nutritional value and antioxidant activity of shrimp flesh. These effects were greater significantly in grilled shrimp followed by boiled shrimp and then fried shrimp. It is concluded that the high nutritional value and antioxidant activity of shrimp flesh make it an important food for nutritional health promotion for the community.
Collapse
|
17
|
Biochemical evaluation of novel seabass (Lates calcarifer) fish essence soup prepared by prolonged boiling process. ARAB J CHEM 2021. [DOI: 10.1016/j.arabjc.2021.103365] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/29/2023] Open
|
18
|
Wijayanti I, Benjakul S, Sookchoo P. Effect of high pressure heating on physical and chemical characteristics of Asian sea bass ( Lates calcarifer) backbone. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2021; 58:3120-3129. [PMID: 34294974 PMCID: PMC8249512 DOI: 10.1007/s13197-020-04815-6] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 09/07/2020] [Accepted: 09/17/2020] [Indexed: 10/23/2022]
Abstract
Physical and chemical properties of Asian sea bass (Lates calcarifer) backbone subjected to high pressure heating (autoclaving, 121ºC) for different times (30 min; AT-30; 60 min; AT-60; 90 min; AT-90) were studied. As heating time augmented, the increases in protein, α-amino group and hydroxyproline contents in liquor were attained, while hardness was declined indicating that more organic compounds were leached out from the bone matrix. More pronounced XRD pattern was observed in backbone autoclaved for 90 min as a consequence of nano-hydroxyapatite crystals agglomeration. Extension of high-pressure heating time reduced the organic matters as elucidated by TGA and DTA data. Asian sea bass backbone heated at 121ºC for 90 min using autoclave had the lowered protein and lipid contents but increased ash content with highest calcium (29.65 ± 0.69%), phosphorus (15.80 ± 0.07%) and iron (15.10 ± 0.61 mg/kg) contents, compared to those with shorter heating time. Therefore, pre-heat treatment could reduce the organic compounds and decrease bone hardness for further process, especially for bio-calcium production.
Collapse
Affiliation(s)
- Ima Wijayanti
- International Center of Excellence in Seafood Science and Innovation, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla, 90110 Thailand
- Department of Fish Products Technology, Faculty of Fisheries and Marine Science, Diponegoro University, Semarang, 50275 Indonesia
| | - Soottawat Benjakul
- International Center of Excellence in Seafood Science and Innovation, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla, 90110 Thailand
| | - Pornsatit Sookchoo
- Center of Excellence in Bio-based Materials and Packaging Innovation, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla, 90110 Thailand
| |
Collapse
|
19
|
Barbosa V, Maulvault AL, Anacleto P, Santos M, Mai M, Oliveira H, Delgado I, Coelho I, Barata M, Araújo-Luna R, Ribeiro L, Eljasik P, Sobczak M, Sadowski J, Tórz A, Panicz R, Dias J, Pousão-Ferreira P, Carvalho ML, Martins M, Marques A. Effects of steaming on health-valuable nutrients from fortified farmed fish: Gilthead seabream (Sparus aurata) and common carp (Cyprinus carpio) as case studies. Food Chem Toxicol 2021; 152:112218. [PMID: 33882300 DOI: 10.1016/j.fct.2021.112218] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/20/2021] [Revised: 04/07/2021] [Accepted: 04/13/2021] [Indexed: 10/21/2022]
Abstract
Fish fortification with iodine-rich macroalgae (Laminaria digitata) and Selenium-rich yeast is expected to promote nutritional added value of this crucial food item, contributing to a healthy and balanced diet for consumers. However, it is not known if steaming can affect these nutrient levels in fortified fish. The present study evaluates the effect of steaming on nutrients contents in fortified farmed gilthead seabream (Sparus aurata) and common carp (Cyprinus carpio). Fortified seabream presented enhanced I, Se and Fe contents, whereas fortified carp presented enhanced I, Se and Zn contents. Steaming resulted in increased I and Se contents in fortified seabream, and increased Fe and Zn levels in fortified carp, with higher elements true retention values (TRVs >90%). The consumption of 150 g of steamed fortified seabream contributes to a significant daily intake (DI) of I (up to 12%) and Se (up to >100%). On the other hand, steamed fortified carp contributes to 19-23% of I DI and 30%-71% of Se DI. These results demonstrate that steaming is a healthy cooking method, maintaining the enhanced nutritional quality of fortified fish. Moreover, the present fortification strategy is a promising solution to develop high-quality farmed fish products to overcome nutritional deficiencies.
Collapse
Affiliation(s)
- Vera Barbosa
- Aquaculture, Valorization and Bioprospection Division (DivAV), Portuguese Institute for the Sea and Atmosphere, I.P. (IPMA), Lisbon, Portugal; Interdisciplinary Centre of Marine and Environmental Research (CIIMAR), University of Porto, Porto, Portugal; MARE - Marine and Environmental Science Centre, Department of Environmental Sciences and Engineering (DCEA), NOVA School of Science and Technology (FCT NOVA), Caparica, Portugal.
| | - Ana Luísa Maulvault
- Aquaculture, Valorization and Bioprospection Division (DivAV), Portuguese Institute for the Sea and Atmosphere, I.P. (IPMA), Lisbon, Portugal; Interdisciplinary Centre of Marine and Environmental Research (CIIMAR), University of Porto, Porto, Portugal; MARE - Marine and Environmental Sciences Centre, Guia Marine Laboratory, Faculty of Sciences, University of Lisbon (FCUL), Lisbon, Portugal
| | - Patrícia Anacleto
- Aquaculture, Valorization and Bioprospection Division (DivAV), Portuguese Institute for the Sea and Atmosphere, I.P. (IPMA), Lisbon, Portugal; Interdisciplinary Centre of Marine and Environmental Research (CIIMAR), University of Porto, Porto, Portugal; MARE - Marine and Environmental Sciences Centre, Guia Marine Laboratory, Faculty of Sciences, University of Lisbon (FCUL), Lisbon, Portugal
| | - Marta Santos
- Aquaculture, Valorization and Bioprospection Division (DivAV), Portuguese Institute for the Sea and Atmosphere, I.P. (IPMA), Lisbon, Portugal
| | - Mónica Mai
- Interdisciplinary Centre of Marine and Environmental Research (CIIMAR), University of Porto, Porto, Portugal
| | - Helena Oliveira
- Aquaculture, Valorization and Bioprospection Division (DivAV), Portuguese Institute for the Sea and Atmosphere, I.P. (IPMA), Lisbon, Portugal; Interdisciplinary Centre of Marine and Environmental Research (CIIMAR), University of Porto, Porto, Portugal
| | - Inês Delgado
- Food and Nutrition Department, National Health Institute Doutor Ricardo Jorge (INSA), Lisbon, Portugal
| | - Inês Coelho
- Food and Nutrition Department, National Health Institute Doutor Ricardo Jorge (INSA), Lisbon, Portugal
| | - Marisa Barata
- EPPO, Aquaculture Research Station, Portuguese Institute for the Sea and Atmosphere, I.P. (IPMA), Olhão, Portugal
| | - Ravi Araújo-Luna
- EPPO, Aquaculture Research Station, Portuguese Institute for the Sea and Atmosphere, I.P. (IPMA), Olhão, Portugal
| | - Laura Ribeiro
- EPPO, Aquaculture Research Station, Portuguese Institute for the Sea and Atmosphere, I.P. (IPMA), Olhão, Portugal
| | - Piotr Eljasik
- Zachodniopomorski Uniwersytet Technologiczny w Szczecinie (ZUT), Szczecin, Poland
| | - Małgorzata Sobczak
- Zachodniopomorski Uniwersytet Technologiczny w Szczecinie (ZUT), Szczecin, Poland
| | - Jacek Sadowski
- Zachodniopomorski Uniwersytet Technologiczny w Szczecinie (ZUT), Szczecin, Poland
| | - Agnieszka Tórz
- Zachodniopomorski Uniwersytet Technologiczny w Szczecinie (ZUT), Szczecin, Poland
| | - Remigiusz Panicz
- Zachodniopomorski Uniwersytet Technologiczny w Szczecinie (ZUT), Szczecin, Poland
| | | | - Pedro Pousão-Ferreira
- EPPO, Aquaculture Research Station, Portuguese Institute for the Sea and Atmosphere, I.P. (IPMA), Olhão, Portugal
| | - Maria Luísa Carvalho
- (LIBPhYs-UNL), Physics Department, NOVA School of Science and Technology, Caparica, Portugal
| | - Marta Martins
- MARE - Marine and Environmental Science Centre, Department of Environmental Sciences and Engineering (DCEA), NOVA School of Science and Technology (FCT NOVA), Caparica, Portugal
| | - António Marques
- Aquaculture, Valorization and Bioprospection Division (DivAV), Portuguese Institute for the Sea and Atmosphere, I.P. (IPMA), Lisbon, Portugal; Interdisciplinary Centre of Marine and Environmental Research (CIIMAR), University of Porto, Porto, Portugal
| |
Collapse
|
20
|
Cobas N, Piñeiro-Lago L, Gómez-Limia L, Franco I, Martínez S. Vitamin retention during the canning of swordfish (Xiphias gladius) with different filling media. J Food Sci 2021; 86:1704-1713. [PMID: 33836097 DOI: 10.1111/1750-3841.15691] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/02/2020] [Revised: 01/20/2021] [Accepted: 02/17/2021] [Indexed: 10/21/2022]
Abstract
Swordfish (Xiphias gladius) is an economically and nutritionally important fish. The aims of this study were to determine the effects of the various steps of the canning process and of different filling media (olive oil, corn oil, sunflower oil, and high oleic sunflower oil) on the fat- and water-soluble vitamin contents of swordfish. An HPLC-based method was used for this purpose. The canning process led to loss of some vitamins, particularly of vitamin D3 . Loss of this vitamin mainly occurred during storage and although important (89.34% to 91.36%), canned swordfish can be considered a good source of vitamin D3 , providing between 50% and 64% of the RDI. The frying process also caused significant loss of vitamin B9 (73.7%). However, the vitamin E content increased due to contributions from the frying and filling oils. The canned swordfish packed in olive oil had lower vitamin A (107.35 µg/100 g) and E (1.58 mg/100 g) contents than the fish packed in sunflower oil (193.28 µg/100 g and 2.28 mg/100 g, respectively). The swordfish packed in sunflower oil also had the highest B2 (0.036 mg/100 g) content. The swordfish packed in corn oil had the lowest vitamin A (80.17 µg/100 g) and B2 (0.012 mg/100 g) contents, while the samples packed in high oleic sunflower oil had the lowest contents of vitamins B9 (0.14 µg/100 g) and B12 (2.37 mg/100 g). PRACTICAL APPLICATION: Swordfish (Xiphias gladius) is consumed worldwide and is economically very important in the seafood industry. The canning process caused losses of some vitamins, particularly of vitamins D3 and B9 ; however, the vitamin E content increased due to the frying and filling oils. The study findings may contribute to increasing knowledge about how processing, storage and the filling medium influence the composition of canned fish.
Collapse
Affiliation(s)
- N Cobas
- Área de Tecnología de los Alimentos, Universidad de Vigo, Facultad de Ciencias, Campus de Ourense, Ourense, 32004, Spain
| | - L Piñeiro-Lago
- Área de Tecnología de los Alimentos, Universidad de Vigo, Facultad de Ciencias, Campus de Ourense, Ourense, 32004, Spain
| | - L Gómez-Limia
- Área de Tecnología de los Alimentos, Universidad de Vigo, Facultad de Ciencias, Campus de Ourense, Ourense, 32004, Spain
| | - I Franco
- Área de Tecnología de los Alimentos, Universidad de Vigo, Facultad de Ciencias, Campus de Ourense, Ourense, 32004, Spain
| | - S Martínez
- Área de Tecnología de los Alimentos, Universidad de Vigo, Facultad de Ciencias, Campus de Ourense, Ourense, 32004, Spain
| |
Collapse
|
21
|
Fatty Acid-Related Health Lipid Index of Raw and Fried Nile Tilapia (Oreochromis niloticus) Fish Muscle. J FOOD QUALITY 2021. [DOI: 10.1155/2021/6676528] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
Fried food consumption is popular in most parts of the world including Ethiopia. Among many fried products available in Ethiopia, fried fish is most commonly consumed in Hawassa Town due to the easy access to the fish from the lake. Recently, there is growing concern among fryers to recycle the oil while frying fish. However, there is limited evidence about the frying effect on the fatty-acid-related health lipid index of fried fish. Thus, the study was aimed to determine the fatty acid profile and the fatty-acid-related health lipid of raw and fried fish. Raw and fried fish were taken from the Hawassa open fish market. Fatty acid profiles were analyzed using a gas chromatography-mass spectrophotometer (GCMS), and the health lipid index was determined by calculation using the recommended formula. JMP pro 13 version software was used for data analysis. Our result showed that raw fish had a high amount of essential fatty acid, nutritive value index, hypocholesterolemic ratio, and peroxidizability index. In contrary to this, the fried fish had a high amount of trans-fatty acids, nonessential fatty acids, atherogenic index, and thrombogenic index. In conclusion, the fried fish loses its fatty-acid-related nutritional quality in uncontrolled frying conditions. Therefore, frying needs to be controlled, as it risks human health otherwise.
Collapse
|
22
|
Fan X, Jin Z, Liu Y, Chen Y, Konno K, Zhu B, Dong X. Effects of super-chilling storage on shelf-life and quality indicators of Coregonus peled based on proteomics analysis. Food Res Int 2021; 143:110229. [PMID: 33992343 DOI: 10.1016/j.foodres.2021.110229] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/27/2020] [Revised: 02/09/2021] [Accepted: 02/14/2021] [Indexed: 11/17/2022]
Abstract
The advantages of super-chilling storage at -2 °C for maintaining the quality of Coregonus peled muscle were investigated using the rigor-mortis index (RM), ATP-related compounds, K-value, muscle hardness, impedance measurement, and total viable count. The results indicated that the softening of fish muscle and increase in K-value were substantially suppressed following storage at -2 °C compared to that at 0 °C. In particular, the hardness of fish muscle stored for 6 days at -2 °C was much higher than that of the samples stored for 2 days at 0 °C. The K-value increased to 81% after 6 days at 0 °C, while increased to 57% at -2 °C. The impedance changed in a biphasic manner throughout the storage period. The initial increase accompanied by the progression of RM was followed by a gradual decrease. However, this decrease was much slower at -2 °C than 0 °C. Furthermore, proteomics analysis demonstrated that the mechanism of fish freshness changes between the two storage temperatures. Differentially abundant proteins between the samples stored at two temperatures were mainly involved in the cellular component and molecular function (GO pathway) as well as collagen digestion (KEGG pathway), which might be related to muscle textural properties. Therefore, super-chilling storage is a possible method for maintaining the freshness of Coregonus peled.
Collapse
Affiliation(s)
- Xinru Fan
- National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China
| | - Zheng Jin
- National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China
| | - Yu Liu
- National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China
| | - Yuewen Chen
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang 310035, China; Zhejiang Provincial Collaborative Innovation Center of Food Safety and Nutrition, Zhejiang Gongshang University, Hangzhou, Zhejiang 310035, China
| | - Kunihiko Konno
- National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China
| | - Beiwei Zhu
- National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China
| | - Xiuping Dong
- National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China.
| |
Collapse
|
23
|
Chupeerach C, Aursalung A, Watcharachaisoponsiri T, Whanmek K, Thiyajai P, Yosphan K, Sritalahareuthai V, Sahasakul Y, Santivarangkna C, Suttisansanee U. The Effect of Steaming and Fermentation on Nutritive Values, Antioxidant Activities, and Inhibitory Properties of Tea Leaves. Foods 2021; 10:117. [PMID: 33429899 PMCID: PMC7827290 DOI: 10.3390/foods10010117] [Citation(s) in RCA: 24] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/24/2020] [Revised: 12/30/2020] [Accepted: 01/02/2021] [Indexed: 01/08/2023] Open
Abstract
Fermented tea (Cha-miang in Thai) is a local product made by traditional food preservation processes in Northern Thailand that involve steaming fresh tea leaves followed by fermenting in the dark. Information on changes in nutritive values, bioactive compounds, antioxidant activities, and health properties that occur during the steaming and fermenting processes of tea leaves is, however, limited. Changes in nutritive values, phenolics, antioxidant activities, and in vitro health properties through inhibition of key enzymes that control obesity (lipase), diabetes (α-amylase and α-glucosidase), hypertension (angiotensin-converting enzyme (ACE)), and Alzheimer's disease (cholinesterases (ChEs) and β-secretase (BACE-1)) of fermented tea were compared to the corresponding fresh and steamed tea leaves. Results showed that energy, carbohydrate, and vitamin B1 increased after steaming, while most nutrients including protein, dietary fiber, vitamins (B2, B3, and C), and minerals (Na, K, Ca, Mg, Fe, and Zn) decreased after the steaming process. After fermentation, energy, fat, sodium, potassium, and iron contents increased, while calcium and vitamins (B1, B2, B3, and C) decreased compared to steamed tea leaves. However, the contents of vitamin B1 and iron were insignificantly different between fresh and fermented tea leaves. Five flavonoids (quercetin, kaempferol, cyanidin, myricetin, and apigenin) and three phenolic acids (gallic acid, caffeic acid, and p-coumaric acid) were identified in the tea samples. Total phenolic content (TPC) and antioxidant activities increased significantly after steaming and fermentation, suggesting structural changes in bioactive compounds during these processes. Steamed tea exhibited high inhibition against lipase, α-amylase, and α-glucosidase, while fermented tea possessed high anti-ChE and anti-ACE activities. Fresh tea exhibited high BACE-1 inhibitory activity. Results suggest that tea preparations (steaming and fermentation) play a significant role in the amounts of nutrients and bioactive compounds, which, in turn, affect the in vitro health properties. Knowledge gained from this research will support future investigations on in vivo health properties of fermented tea, as well as promote future food development of fermented tea as a healthy food.
Collapse
Affiliation(s)
- Chaowanee Chupeerach
- Institute of Nutrition, Mahidol University, Salaya, Phuttamonthon, Nakhon Pathom 73170, Thailand; (C.C.); (A.A.); (T.W.); (K.W.); (P.T.); (K.Y.); (V.S.); (Y.S.); (C.S.)
- Food and Nutrition Academic and Research Cluster, Institute of Nutrition, Mahidol University, Salaya, Phuttamonthon, Nakhon Pathom 73170, Thailand
| | - Amornrat Aursalung
- Institute of Nutrition, Mahidol University, Salaya, Phuttamonthon, Nakhon Pathom 73170, Thailand; (C.C.); (A.A.); (T.W.); (K.W.); (P.T.); (K.Y.); (V.S.); (Y.S.); (C.S.)
| | - Thareerat Watcharachaisoponsiri
- Institute of Nutrition, Mahidol University, Salaya, Phuttamonthon, Nakhon Pathom 73170, Thailand; (C.C.); (A.A.); (T.W.); (K.W.); (P.T.); (K.Y.); (V.S.); (Y.S.); (C.S.)
| | - Kanyawee Whanmek
- Institute of Nutrition, Mahidol University, Salaya, Phuttamonthon, Nakhon Pathom 73170, Thailand; (C.C.); (A.A.); (T.W.); (K.W.); (P.T.); (K.Y.); (V.S.); (Y.S.); (C.S.)
| | - Parunya Thiyajai
- Institute of Nutrition, Mahidol University, Salaya, Phuttamonthon, Nakhon Pathom 73170, Thailand; (C.C.); (A.A.); (T.W.); (K.W.); (P.T.); (K.Y.); (V.S.); (Y.S.); (C.S.)
| | - Kachakot Yosphan
- Institute of Nutrition, Mahidol University, Salaya, Phuttamonthon, Nakhon Pathom 73170, Thailand; (C.C.); (A.A.); (T.W.); (K.W.); (P.T.); (K.Y.); (V.S.); (Y.S.); (C.S.)
| | - Varittha Sritalahareuthai
- Institute of Nutrition, Mahidol University, Salaya, Phuttamonthon, Nakhon Pathom 73170, Thailand; (C.C.); (A.A.); (T.W.); (K.W.); (P.T.); (K.Y.); (V.S.); (Y.S.); (C.S.)
| | - Yuraporn Sahasakul
- Institute of Nutrition, Mahidol University, Salaya, Phuttamonthon, Nakhon Pathom 73170, Thailand; (C.C.); (A.A.); (T.W.); (K.W.); (P.T.); (K.Y.); (V.S.); (Y.S.); (C.S.)
- Food and Nutrition Academic and Research Cluster, Institute of Nutrition, Mahidol University, Salaya, Phuttamonthon, Nakhon Pathom 73170, Thailand
| | - Chalat Santivarangkna
- Institute of Nutrition, Mahidol University, Salaya, Phuttamonthon, Nakhon Pathom 73170, Thailand; (C.C.); (A.A.); (T.W.); (K.W.); (P.T.); (K.Y.); (V.S.); (Y.S.); (C.S.)
- Food and Nutrition Academic and Research Cluster, Institute of Nutrition, Mahidol University, Salaya, Phuttamonthon, Nakhon Pathom 73170, Thailand
| | - Uthaiwan Suttisansanee
- Institute of Nutrition, Mahidol University, Salaya, Phuttamonthon, Nakhon Pathom 73170, Thailand; (C.C.); (A.A.); (T.W.); (K.W.); (P.T.); (K.Y.); (V.S.); (Y.S.); (C.S.)
- Food and Nutrition Academic and Research Cluster, Institute of Nutrition, Mahidol University, Salaya, Phuttamonthon, Nakhon Pathom 73170, Thailand
| |
Collapse
|
24
|
Tadesse Zula A, Desta DT, Willis MS. Nile tilapia ( Oreochromis niloticus) fried in recycled palm oil: implications for nutrition and health. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2021. [DOI: 10.1080/10942912.2021.1931304] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Affiliation(s)
- Aemiro Tadesse Zula
- School of Nutrition, Food Science and Technology, Academic Center of Excellence in Human Nutrition, Hawassa University, Hawassa, Ethiopia
| | - Derese Tamiru Desta
- School of Nutrition, Food Science and Technology, Academic Center of Excellence in Human Nutrition, Hawassa University, Hawassa, Ethiopia
| | - Mary S. Willis
- Department of Nutrition and Health Sciences, University of Nebraska Lincoln, Lincoln, NE, USA
| |
Collapse
|
25
|
Islam MA, Mohibbullah M, Suraiya S, Sarower‐E‐Mahfuj M, Ahmed S, Haq M. Nutritional characterization of freshwater mud eel ( Monopterus cuchia) muscle cooked by different thermal processes. Food Sci Nutr 2020; 8:6247-6258. [PMID: 33282274 PMCID: PMC7684623 DOI: 10.1002/fsn3.1920] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/23/2020] [Revised: 08/21/2020] [Accepted: 09/13/2020] [Indexed: 11/24/2022] Open
Abstract
This paper reports the effects of four popular cooking methods viz. grilling, boiling, frying, and microwaving on the proximate and nutritional compositions of freshwater mud eel (FWME) muscle. The moisture content of raw FWME muscle was 74.45%, which was similar in boiled products but lower in grilled, fried, and microwaved products (p ≤ .05). The protein content in raw and cooked FWME muscles varied between 14.49% and 21.28%. There were found 20 different fatty acids in FWME muscle of which palmitic acid was the most abundant one with an amount of 26.51%-29.70% in raw and cooked FWME muscles. FWME muscle contained a substantial amount of ω-3 polyunsaturated fatty acids, ranging from 7.54% to 13.7%. However, the thermal effects during cooking decreased the ω-3 polyunsaturated fatty acid contents. There were seven essential and eight nonessential amino acids available in FWME muscle; among the essential amino acids, lysine content was the highest. Raw and cooked FWME were very rich in calcium, between 794.52 mg/100 g and 883.24 mg/100 g muscle. Among the studied heavy metals, Pb content was the highest. However, all the heavy metal contents were within acceptable limits determined by health risk assessment, that is, target hazard quotient and target cancer risk.
Collapse
Affiliation(s)
- Md. Aminur Islam
- Department of Nutrition and Food TechnologyJashore University of Science and TechnologyJashoreBangladesh
| | - Md. Mohibbullah
- Department of Fisheries and Marine BioscienceJashore University of Science and TechnologyJashoreBangladesh
| | - Sharmin Suraiya
- Department of Fisheries and Marine BioscienceBangabandhu Sheikh Mujibur Rahman Science and Technology UniversityGopalganjBangladesh
| | - Md. Sarower‐E‐Mahfuj
- Department of Fisheries and Marine BioscienceJashore University of Science and TechnologyJashoreBangladesh
| | - Shafi Ahmed
- Department of Agro Product Processing TechnologyJashore University of Science and TechnologyJashoreBangladesh
| | - Monjurul Haq
- Department of Fisheries and Marine BioscienceJashore University of Science and TechnologyJashoreBangladesh
| |
Collapse
|
26
|
Domiszewski Z, Duszyńska K, Stachowska E. Influence of different heat treatments on the lipid quality of African Catfish (Clarias gariepinus). JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2020. [DOI: 10.1080/10498850.2020.1817219] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Affiliation(s)
- Zdzislaw Domiszewski
- Faculty of Mechanical Engineering, Department of Food Industry Processes and Facilities, Koszalin University of Technology, Koszalin, Poland
| | - Katarzyna Duszyńska
- Faculty of Mechanical Engineering, Department of Food Industry Processes and Facilities, Koszalin University of Technology, Koszalin, Poland
| | - Ewa Stachowska
- Department of Human Nutrition and Metabolomics, Pomeranian Medical University in Szczecin, Szczecin, Poland
| |
Collapse
|
27
|
Okomoda VT, Tiamiyu LO, Ricketts AO, Oladimeji SA, Agbara A, Ikhwanuddin M, Alabi KI, Abol-Munafi AB. Hydrothermal Processing of Clarias gariepinus (Burchell, 1822) Filets: Insights on the Nutritive Value and Organoleptic Parameters. Vet Sci 2020; 7:E133. [PMID: 32932756 PMCID: PMC7558970 DOI: 10.3390/vetsci7030133] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/13/2020] [Revised: 07/11/2020] [Accepted: 07/14/2020] [Indexed: 12/02/2022] Open
Abstract
This study evaluated the effects of cooking for different hydrothermal-treatment durations (10, 20, 30 and 40 min) on the proximate composition, amino acid profile, fatty acid composition and organoleptic parameters of filets of African catfish Clarias gariepinus (Burchell, 1822). Filets of the fish were prepared from market size African catfish with similar breeding history. Parameters of the processed filet under the different hydrothermal durations were also compared against a raw-unprocessed control group except during organoleptic analysis. The results obtained revealed a significant increase in protein, fat and ash content until the 30th minute of hydrothermal processing (p ≤ 0.05). Beyond this processing time, protein and fat significantly reduced while ash remains unaffected. The same trend was observed for most essential/non-essential amino acids isolated as well as the prominent saturated fatty acids, monounsaturated fatty acids and polyunsaturated fatty acids. In all, the raw control group consistently recorded the least values of nutritional components. The perception of assessors was, however, found to be similar (p ≥ 0.05) in terms of organoleptic parameters regardless of the duration of the processing time of the filets. It was concluded that cooking the African catfish filet using the hydrothermal method should not be extended beyond 30 min.
Collapse
Affiliation(s)
- Victor Tosin Okomoda
- Department of Fisheries and Aquaculture, College of Forestry and Fisheries, University of Agriculture Makurdi, 2373 Makurdi, Nigeria; (A.O.R.); (A.A.)
- Institute of Tropical Aquaculture and Fisheries (AKUATROP), Universiti Malaysia Terengganu, 21030 Kuala Nerus, Terengganu, Malaysia;
| | - Lateef Oloyede Tiamiyu
- Department of Aquaculture and Fisheries, Faculty of Agriculture, University of Ilorin, PMB 1515 Ilorin, Nigeria;
| | - Amighty Olorunpelumi Ricketts
- Department of Fisheries and Aquaculture, College of Forestry and Fisheries, University of Agriculture Makurdi, 2373 Makurdi, Nigeria; (A.O.R.); (A.A.)
| | - Sunday Abraham Oladimeji
- Agricultural Department, National Biotechnology Development Agency (NABDA), 5118 Abuja, Nigeria;
| | - Austine Agbara
- Department of Fisheries and Aquaculture, College of Forestry and Fisheries, University of Agriculture Makurdi, 2373 Makurdi, Nigeria; (A.O.R.); (A.A.)
| | - Mhd Ikhwanuddin
- Institute of Tropical Aquaculture and Fisheries (AKUATROP), Universiti Malaysia Terengganu, 21030 Kuala Nerus, Terengganu, Malaysia;
| | - Korede Isaiah Alabi
- Department of Agricultural Extension and Management, Federal College of Forestry, 2019 Jos. Plateau, Nigeria;
| | - Ambok Bolong Abol-Munafi
- Institute of Tropical Aquaculture and Fisheries (AKUATROP), Universiti Malaysia Terengganu, 21030 Kuala Nerus, Terengganu, Malaysia;
- Faculty of Food Science and Fisheries, Universiti Malaysia Terengganu, 21030 Kuala Nerus, Terengganu, Malaysia
| |
Collapse
|
28
|
Mekonnen MF, Desta DT, Alemayehu FR, Kelikay GN, Daba AK. Evaluation of fatty acid-related nutritional quality indices in fried and raw nile tilapia, ( Oreochromis Niloticus), fish muscles. Food Sci Nutr 2020; 8:4814-4821. [PMID: 32994943 PMCID: PMC7500769 DOI: 10.1002/fsn3.1760] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/11/2020] [Revised: 06/13/2020] [Accepted: 06/15/2020] [Indexed: 12/04/2022] Open
Abstract
During frying, fat degrade and many reactions occur resulting in numerous altered fatty acid products. This would lead to the formation of Tran's fatty acids and changes in nutritional qualities. Hence, this study was aimed to determine the changes during frying on fatty acid composition of Nile tilapia (Oreochromis Niloticus) fish muscle from local fish market of Hawassa, Ethiopia. Fish fryers reported that they usually use palm oil for frying. They also indicated that the oil is kept for days and reused for frying at different cycle. In fried fish, 35 types of fatty acids were identified and 27 in raw fish muscle. Palmitic, stearic, heptadecanoic, and tetradecenoic acids were the abundant saturated fatty acids in both fried and raw fish muscle. Oleic, Docosahexaenoic, Eicosapentaenoic, and Linoleic acid were the major unsaturated fatty acids. The percentages of total saturated fatty acids (SFA) of raw fish muscle (47.4%) were found to be lower compared with fried fish muscle (51.8%). The n-6/n-3 ratio (7.83), index of atherogenicity (0.85), and thrombogenicity (1.71) in the fried fish muscle were in the undesirable values. The hypocholesterolemic/hypercholesterolemic ratio was relatively similar in the fried (1.09) and raw (1.02) fish muscles. The total unsaturated fatty acids (UFA) level of raw fish muscle (52.2%) was higher than the fried fish muscle (47.2%). Higher percentage of Tran's fatty acid was identified in the fried fish muscle compared with raw. Frying considerably altered fatty acid composition of fish muscle. It increased saturated fatty acid concentration and decreased unsaturated. Hence, frying noticeably decreases the nutritional quality of fish muscle. Therefore, it is suggested that further analysis on fatty acid composition of oil usually used for frying and the nutritional quality index across frying cycles.
Collapse
Affiliation(s)
- Mengistu F. Mekonnen
- School of Nutrition, Food Science and TechnologyCollege of AgricultureHawassa UniversityHawassaEthiopia
| | - Derese T. Desta
- School of Nutrition, Food Science and TechnologyCollege of AgricultureHawassa UniversityHawassaEthiopia
| | - Fikadu R. Alemayehu
- School of Nutrition, Food Science and TechnologyCollege of AgricultureHawassa UniversityHawassaEthiopia
| | - Gezahegn N. Kelikay
- School of Nutrition, Food Science and TechnologyCollege of AgricultureHawassa UniversityHawassaEthiopia
| | - Alemneh K. Daba
- School of Nutrition, Food Science and TechnologyCollege of AgricultureHawassa UniversityHawassaEthiopia
- College of Medicine and Health ScienceHawassa UniversityHawassaEthiopia
| |
Collapse
|
29
|
Jiang WD, Chen L, Liu Y, Feng L, Wu P, Jiang J, Kuang SY, Tang L, Tang WN, Zhou XQ. Impact and consequences of dietary riboflavin deficiency treatment on flesh quality loss in on-growing grass carp (Ctenopharyngodon idella). Food Funct 2019; 10:3396-3409. [PMID: 31112144 DOI: 10.1039/c8fo01943f] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Abstract
Fish is among the cheapest and most promising sources of animal protein. The main edible portion of fish is muscle. This study explored the impact of dietary riboflavin on fish flesh quality and showed the possible role of muscle antioxidant defense in flesh quality in relation to dietary riboflavin. On-growing grass carp (initial average weight of 275.82 ± 0.57 g) were fed diets containing graded levels of riboflavin (0.63, 1.95, 3.98, 6.02, 7.96, and 10.04 mg kg-1 diet) for eight weeks. The results indicated that compared with the optimal riboflavin levels (3.98 and/or 6.02 mg riboflavin per kg diet), riboflavin deficiency treatment (0.63 mg riboflavin per kg diet) significantly reduced the muscle nutrients, including the protein, lipid, flavor amino acid, and total essential amino acid contents. Furthermore, the muscle shear force, pH value, and hydroxyproline concentration were reduced, while the muscle cooking loss and lactic acid content increased (P < 0.05). Compared with optimal riboflavin levels, the riboflavin deficiency treatment increased the reactive oxygen species (ROS), malondialdehyde (MDA), and protein carbonyl contents, while riboflavin treatments of 3.98-10.04 mg riboflavin per kg diet showed the lowest ROS and MDA contents (P < 0.05). Compared with the optimal riboflavin levels, the riboflavin deficiency treatment decreased the activities of copper/zinc superoxide dismutase (CuZnSOD), glutathione reductase (GR), catalase (CAT), and glutathione peroxidase (GPx), and reduced the glutathione (GSH) content (P < 0.05). Furthermore, the relative mRNA levels of antioxidant enzymes, including CuZnSOD, CAT, GR and GPx, and antioxidant-related signaling molecules, including NF-E2-related factor 2 (Nrf2) and casein kinase 2, were down-regulated, while those of Kelch-like ECH-associated protein 1b were up-regulated (P < 0.05). Collectively, the present study indicates that riboflavin deficiency treatment reduces the flesh quality, partly due to inhibition of the antioxidant defense through the Nrf2 signaling pathway, while optimal riboflavin levels reverse these negative effects.
Collapse
Affiliation(s)
- Wei-Dan Jiang
- Animal Nutrition Institute, Sichuan Agricultural University, Chengdu 611130, China.
| | | | | | | | | | | | | | | | | | | |
Collapse
|
30
|
Oliveira H, Muniz JA, Bandarra NM, Castanheira I, Coelho IR, Delgado I, Gonçalves S, Lourenço HM, Motta C, Duarte MP, Nunes ML, Gonçalves A. Effects of Industrial Boiling on the Nutritional Profile of Common Octopus ( Octopus vulgaris). Foods 2019; 8:E411. [PMID: 31547442 PMCID: PMC6770756 DOI: 10.3390/foods8090411] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/23/2019] [Revised: 09/06/2019] [Accepted: 09/10/2019] [Indexed: 11/16/2022] Open
Abstract
Industrial cooking of common octopus (Octopus vulgaris) under well-established procedures is advantageous for current consumers, which demand healthy and convenient food. This work aimed to evaluate the effect of industrial water boiling, without the addition of salt, on the nutritional profile of common octopus. True retentions (TRs) were calculated for essential nutrients and toxic elements. After boiling, the moisture content decreased, resulting in a concentration of other constituents (protein, fat, fatty acids, majority of amino acids, phosphorus, zinc, and iodine). High TRs were obtained for some essential nutrients: 90.2% (eicosapentaenoic acid, EPA), 89.1% (docosahexaenoic acid, DHA), ≥74.6% (indispensable amino acids, IAA), and 86.8% (iodine). In both raw and boiled octopus, polyunsaturated fatty acids (252.2 and 425.1 mg/100 g), leucine (940.1 and 1613.4 mg/100 g), glutamate (1971.5 and 3257.1 mg/100 g), sodium (393.3 and 332.5 mg/100 g), and zinc (12.6 and 16.6 mg/kg) were, respectively, the most abundant fatty acids, IAA, dispensable amino acids, macro, and micro elements. Cadmium, lead, and mercury levels found in boiled octopus were 0.02, 0.10, and 0.08 mg/kg, respectively. The consumption of 150 g (usual portion) of boiled octopus is advisable because it contributes to significant daily intakes of EPA+DHA (>100%), selenium (75.6%), and iodine (12.4%), and 25% of the daily adequate intake of sodium for adults.
Collapse
Affiliation(s)
- Helena Oliveira
- IPMA, I.P., Portuguese Institute for the Sea and Atmosphere, Division of Aquaculture and Upgrading, Av. Alfredo Magalhães Ramalho 6, 1495-165 Lisboa, Portugal.
- CIIMAR, Interdisciplinary Centre of Marine and Environmental Research, University of Porto, Terminal de Cruzeiros do Porto de Leixões, Av. General Norton de Matos S/N, 4450-208 Matosinhos, Portugal.
| | - José António Muniz
- IPMA, I.P., Portuguese Institute for the Sea and Atmosphere, Division of Aquaculture and Upgrading, Av. Alfredo Magalhães Ramalho 6, 1495-165 Lisboa, Portugal.
- MEtRICs/DCTB, Faculty of Sciences and Technology, Universidade Nova de Lisboa, 2829-516 Caparica, Portugal.
| | - Narcisa Maria Bandarra
- IPMA, I.P., Portuguese Institute for the Sea and Atmosphere, Division of Aquaculture and Upgrading, Av. Alfredo Magalhães Ramalho 6, 1495-165 Lisboa, Portugal.
| | - Isabel Castanheira
- INSA, I.P., National Institute of Health Dr. Ricardo Jorge, Food and Nutrition Department, Av. Padre Cruz, 1649-016 Lisboa, Portugal.
| | - Inês Ribeiro Coelho
- INSA, I.P., National Institute of Health Dr. Ricardo Jorge, Food and Nutrition Department, Av. Padre Cruz, 1649-016 Lisboa, Portugal.
| | - Inês Delgado
- INSA, I.P., National Institute of Health Dr. Ricardo Jorge, Food and Nutrition Department, Av. Padre Cruz, 1649-016 Lisboa, Portugal.
| | - Susana Gonçalves
- IPMA, I.P., Portuguese Institute for the Sea and Atmosphere, Division of Aquaculture and Upgrading, Av. Alfredo Magalhães Ramalho 6, 1495-165 Lisboa, Portugal.
| | - Helena Maria Lourenço
- IPMA, I.P., Portuguese Institute for the Sea and Atmosphere, Division of Aquaculture and Upgrading, Av. Alfredo Magalhães Ramalho 6, 1495-165 Lisboa, Portugal.
| | - Carla Motta
- INSA, I.P., National Institute of Health Dr. Ricardo Jorge, Food and Nutrition Department, Av. Padre Cruz, 1649-016 Lisboa, Portugal.
| | - Maria Paula Duarte
- MEtRICs/DCTB, Faculty of Sciences and Technology, Universidade Nova de Lisboa, 2829-516 Caparica, Portugal.
| | - Maria Leonor Nunes
- CIIMAR, Interdisciplinary Centre of Marine and Environmental Research, University of Porto, Terminal de Cruzeiros do Porto de Leixões, Av. General Norton de Matos S/N, 4450-208 Matosinhos, Portugal.
| | - Amparo Gonçalves
- IPMA, I.P., Portuguese Institute for the Sea and Atmosphere, Division of Aquaculture and Upgrading, Av. Alfredo Magalhães Ramalho 6, 1495-165 Lisboa, Portugal.
- CIIMAR, Interdisciplinary Centre of Marine and Environmental Research, University of Porto, Terminal de Cruzeiros do Porto de Leixões, Av. General Norton de Matos S/N, 4450-208 Matosinhos, Portugal.
| |
Collapse
|
31
|
Rosiak A, Kałużna-Czaplińska J, Gątarek P. Analytical Interpretation of Organic Residues From Ceramics As a Source of Knowledge About Our Ancestors. Crit Rev Anal Chem 2019; 50:189-195. [PMID: 31010299 DOI: 10.1080/10408347.2019.1602821] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Abstract
Food ingredients which were prepared or stored in the archeological ceramics are the most frequently used in the study of ceramic vessels with the use of various types of gas chromatographic methods. These include lipids which contain fatty acids and compounds characteristic of various types of food known as archeological biomarkers. The paper shows how the lipid profile analysis and its interpretation can be helpful to explain the source of organic substances preserved in archeological ceramic vessels. The presence of characteristic sterols discriminates between plant (phytosterols) and animal (zoosterols) residues. Based on the calculated proportions of selected fatty acids, the animal residues can be precisely identified as originating from fish, ruminants or monogastric animals. Many authors have created their own methods of interpretation and conclusion, which makes it possible to sort out all the information gathered about the historical purpose of clay vessels. Due to the fact that the presented research still raises some doubts and questions, it is important for the interpretation of the results of chemical analysis to be considered in the archeological context. The ability to properly explain the meaning of the results of analyses is crucial for a better understanding of the life and customs of our ancestors.
Collapse
Affiliation(s)
- Angelina Rosiak
- Institute of General and Ecological Chemistry, Department of Chemistry, Lodz University of Technology, Lodz, Poland
| | - Joanna Kałużna-Czaplińska
- Institute of General and Ecological Chemistry, Department of Chemistry, Lodz University of Technology, Lodz, Poland
| | - Paulina Gątarek
- Institute of General and Ecological Chemistry, Department of Chemistry, Lodz University of Technology, Lodz, Poland
| |
Collapse
|
32
|
Li M, Qi Y, Mu L, Li Z, Zhao Q, Sun J, Jiang Q. Effects of processing method on chemical compositions and nutritional quality of ready-to-eat sea cucumber ( Apostichopus japonicus). Food Sci Nutr 2019; 7:755-763. [PMID: 30847154 PMCID: PMC6393041 DOI: 10.1002/fsn3.921] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/29/2018] [Revised: 12/10/2018] [Accepted: 12/16/2018] [Indexed: 11/16/2022] Open
Abstract
The effect of commercial processing methods on the nutritional value of ready-to-eat (RTE) sea cucumber Apostichopus japonicas was examined in this study. RTE sea cucumber products named RTE-T and RTE-V were prepared by two commercial methods, traditional processing, and vacuum cooking, respectively. Proximate, polysaccharide and mineral element composition, amino acid profiles, and true retention values of RTE sea cucumber products were evaluated and compared. Both commercial processing methods significantly changed the nutrient composition in RTE products, except that of Zn and Cu. Comparison of true retention values among RTE products showed that novel commercial method of vacuum cooking resulted in lower nutrient loss and had a shorter processing time than traditional processing. However, soaking after vacuum cooking significantly increased the nutrient loss of RTE sea cucumber. Therefore, vacuum cooking without soaking may be a promising alternative for producing RTE sea cucumber products with high nutritional quality.
Collapse
Affiliation(s)
- Meng Li
- College of Food Science and EngineeringDalian Ocean UniversityDalianChina
- Liaoning Provincial Aquatic Products AnalyzingTesting and Processing Technology Scientific Service CentreDalianChina
| | - Yanxia Qi
- College of Food Science and EngineeringDalian Ocean UniversityDalianChina
- Liaoning Provincial Aquatic Products AnalyzingTesting and Processing Technology Scientific Service CentreDalianChina
| | - Lin Mu
- College of Food Science and EngineeringDalian Ocean UniversityDalianChina
| | - Zhibo Li
- College of Food Science and EngineeringDalian Ocean UniversityDalianChina
- Liaoning Provincial Aquatic Products AnalyzingTesting and Processing Technology Scientific Service CentreDalianChina
| | - Qiancheng Zhao
- College of Food Science and EngineeringDalian Ocean UniversityDalianChina
- Liaoning Provincial Aquatic Products AnalyzingTesting and Processing Technology Scientific Service CentreDalianChina
| | - Jing Sun
- Dalian Caishendao group companyDalianChina
| | | |
Collapse
|
33
|
Sobral MMC, Cunha SC, Faria MA, Ferreira IM. Domestic Cooking of Muscle Foods: Impact on Composition of Nutrients and Contaminants. Compr Rev Food Sci Food Saf 2018; 17:309-333. [PMID: 33350087 DOI: 10.1111/1541-4337.12327] [Citation(s) in RCA: 63] [Impact Index Per Article: 10.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/22/2017] [Revised: 11/20/2017] [Accepted: 11/24/2017] [Indexed: 01/16/2023]
Abstract
Meat and fish are muscle foods rich in valuable nutrients, such as high-quality proteins, vitamins, and minerals, and, in the case of fish, also unsaturated fatty acids. The escalation of meat and fish production has increased the occurrence of pesticide and antibiotic residues, as result of pest control on feed crops, and antibiotics used to fight infections in animals. Meat and fish are usually cooked to enrich taste, soften texture, increase safety, and improve nutrient digestibility. However, the impact of cooking on nutritional properties and formation of deleterious compounds must be understood. This review summarizes studies, published in the last decade, that have focused on how domestic cooking affects: (i) composition of nutrients (protein, fatty acids, vitamins, and minerals); (ii) antibiotic and pesticide residue contents; and (iii) the formation of cooking-induced contaminants (heterocyclic aromatic amines, polycyclic aromatic hydrocarbons, and thermal degradation products of antibiotics and pesticides). Cooking affects the nutritional composition of meat and fish; frying is the cooking method that causes the greatest impact. Cooking may reduce the pesticide and antibiotic residues present in contaminated raw meat and fish; however, it may result in the formation of degradation products of unknown identity and toxicity. Control of cooking time and temperature, use of antioxidant-rich marinades, and avoiding the dripping of fat during charcoal grilling can reduce the formation of cooking-induced contaminants.
Collapse
Affiliation(s)
- M Madalena C Sobral
- LAQV/REQUIMTE, Dept. de Ciências Químicas, Laboratório de Bromatologia e Hidrologia, Faculdade de Farmácia - Univ. do Porto, R. Jorge Viterbo Ferreira 228, 4050-313 Porto, Portugal
| | - Sara C Cunha
- LAQV/REQUIMTE, Dept. de Ciências Químicas, Laboratório de Bromatologia e Hidrologia, Faculdade de Farmácia - Univ. do Porto, R. Jorge Viterbo Ferreira 228, 4050-313 Porto, Portugal
| | - Miguel A Faria
- LAQV/REQUIMTE, Dept. de Ciências Químicas, Laboratório de Bromatologia e Hidrologia, Faculdade de Farmácia - Univ. do Porto, R. Jorge Viterbo Ferreira 228, 4050-313 Porto, Portugal
| | - Isabel Mplvo Ferreira
- LAQV/REQUIMTE, Dept. de Ciências Químicas, Laboratório de Bromatologia e Hidrologia, Faculdade de Farmácia - Univ. do Porto, R. Jorge Viterbo Ferreira 228, 4050-313 Porto, Portugal
| |
Collapse
|
34
|
Piskata Z, Pospisilova E, Borilova G. Comparative study of DNA extraction methods from fresh and processed yellowfin tuna muscle tissue. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2017. [DOI: 10.1080/10942912.2017.1297953] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Zora Piskata
- Department of Food and Feed Safety, Veterinary Research Institute Brno, Brno, Czech Republic
| | - Eliska Pospisilova
- Department of Food and Feed Safety, Veterinary Research Institute Brno, Brno, Czech Republic
- Department of Meat Hygiene and Technology, University of Veterinary and Pharmaceutical Sciences Brno, Brno, Czech Republic
| | - Gabriela Borilova
- Department of Meat Hygiene and Technology, University of Veterinary and Pharmaceutical Sciences Brno, Brno, Czech Republic
| |
Collapse
|