No abstract

Sulfite replacement was investigated in a commercial apple freezing operation: Jonathan and Spy apple slices were vacuum:~mpregnatc~ in 0.5% or 1% ascorbic acid &AA) or D-araboascorbic acid (DAA). 0.25% or 0.5% citric acid (CA), 2h NaCl, and 0.25% CaCI,: Tread: ments with DAA gave color and sensory properties equal to LAA treatments. Slice color was not significantly diffcrcnt bctwccn 0.5% and 1.0% ascorbic acid isomers and 0.25% or 0.5% CA. Shear mcasurements of Jonathan slices wcrc significantly influenced by DAA and citric acid concentrations. Texture of Spy slices was not affected by treatment or storage. This study indicates that DAA may be substituted for more expensive LAA for treating Spy and Jonathan slices prior to freezing.

These results indicate that the quality of fish oil supplements is not being adequately monitored by manufacturers or government agencies and increased testing is needed to ensure regulatory compliance.

Fillets of 76 finfish species (293 composites of three fish) were obtained from commercial seafood vendors in six regions of the United States (i.e., Great Lakes, Mid-Atlantic, New England, Northwest, Southeast, and Southwest). Full fatty acid profiles were determined for each species and are presented here. Eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) have been associated with many health benefits. Thus, fillets of each species were compared for total EPA plus DHA content, which ranged from 17 mg/100 g (pangasius/swai) to 2430 mg/100 g (Chilean sea bass). Of the top ten most popularly consumed seafoods in the US, finfish, including salmon species (717-1533 mg/100 g), Alaskan pollock (236 mg/100 g), tilapia (76 mg/100 g), channel catfish (44 mg/100 g), Atlantic cod (253 mg/100 g), and pangasius/swai (17 mg/100 g), exhibited a wide concentration range of EPA plus DHA. Large variances were found within many of the farmed species analyzed, which likely stems from dietary differences in the farm-fed diet. The results of this study provide current information on a broad range of species and will help nutritionists and the public make informed decisions regarding seafood consumption.