Effect of cooking with interesterified margarine in the chemical composition of fish

Brito, Bruna Mergulhão de; Lira, Giselda Macena; Pinheiro, Ariane Gleyse Azevedo; Santana, Cláudia Maria Alexandre da Silva; Amaral, Isabela Luna

doi:10.1590/fst.29618

Cited by 9 publications

(11 citation statements)

References 10 publications

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“…Reddy et al (1990), reported a moisture composition of 70.8% and 72.0% for fish fingers made from croaker and pink perch, respectively. Comparable to our results, the centesimal composition: moisture, protein, lipids, carbohydrates and ashes of white fresh hake was 77.59, 19.85, 1.47, 0.04 and 1.07 (g/100 g) respectively on a wet basis (Brito et al, 2019).…”

Section: Chemical Compositionsupporting

confidence: 77%

Chemical and microbiological quality of imported chilled, frozen, and locally cultured fish in Saudi Arabian markets

et al. 2022

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It was reported that Rubian (tiger shrimp) Penaeus semislcatus, which is consumed as a regular part of the diet in the Arabian Gulf, could be beneficial due to its high content of phosphorus, zinc, calcium, copper, magnesium, and protein (Musaiger & D'Souza, 2008). The quality of fish and fish products is multifaceted and includes a wide range of issues, such as safety and freeness from health risks, nutritional value or quality, convenience, availability, and integrity, as well as the freshness of fish, sensory characteristics, physical features, type, and quantity of products. Furthermore, fishing, storage, handling, processing, and procedures, in addition to conditions such as time and temperature that affect the fish products' safety and quality are significant factors (Abbas et al., 2008). A lack of information about the enhanced fish management and postharvest processes contributes to low-quality fish products and fisheries (Food and Agriculture Organization, 2020). In order to be confident about health and safety, it is essential to maintain high levels of fish quality throughout the whole food chain, from catching to consumption (Hyldig & Green-Petersen, 2005), Consumers' requests for excellent, healthy, and safe foods is growing globally (Sen, 2005). Fish meat and seafood products are moderately unsteady in fresh and frozen preservation. The organoleptic characteristics of fish occur quickly due to multiple factors. Biochemical (i.e., enzymatic) changes and microbial effects yield quantifiable alterations in fish during fresh (iced) storage, while frozen preservation induces physical, chemical, and biochemical reactions that reduce fish quality (Woyewoda et al., 1986). Fish foods are known carriers of health risks, such as foodborne disease microbes including Salmonella sp., Vibrio sp., fungi, parasites,

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Section: Chemical Compositionsupporting

confidence: 77%

Chemical and microbiological quality of imported chilled, frozen, and locally cultured fish in Saudi Arabian markets

et al. 2022

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“…Fish is a very good source of animal protein because it has a high nutritional content and is beneficial for health. Consumption of fish is important because fish has a chemical composition with many health benefits (Brito et al, 2019). Marques et al (2020) reported the Brazil has a level of fish consumption is below the world average.…”

Section: Introductionmentioning

confidence: 99%

Fortification of sago noodles with fish meal skipjack tuna (Katsuwonus pelamis)

Litaay¹,

Indriati²,

Mayasti³

2022

Food Sci. Technol

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“…Fish is considered as a major source for high biological values protein with low cholesterol, rich in trace elements and vitamins. In addition, fish is regarded as essential for a healthy life because of their content of n‐3 and n‐6 series of polyunsaturated fatty acids (PUFA), especially docosahexaenoic and eicosapentaenoic fatty acids ( Brito et al., 2019; Lira et al., 2019, 2020 ) . The demand for fish consumption is increasing worldwide to compensate the shortage of red meat.…”

Section: Introductionmentioning

confidence: 99%

Formation of biogenic amines in fish: Dietary intakes and health risk assessment

El‐Ghareeb

Elhelaly

Abdallah

et al. 2021

Food Science & Nutrition

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Biogenic amines (BAs) are toxicants that are produced during the proteolytic activities of some microorganisms, or naturally during the metabolism of their precursor amino acids. The objective of this study was to estimate the formed BAs in six types of fish retailed in Egypt including tilapia, mullet, mackerel, sardine, herring, and tuna. In addition, total mesophilic (TMC) and total psychrophilic (TPsC) bacterial counts were investigated. Furthermore, the estimated daily intakes (EDI) of BAs via the ingestion of various types of fish in Egypt were calculated, and their potential health risks were discussed. The achieved results indicated the formation of histamine (HIS), tyramine (TYR), cadaverine (CAD), putrescine, spermine, and spermidine at different concentrations. Tilapia had the lowest concentration levels for the different BAs. In contrast, mackerel and tuna had the highest concentrations of BAs. Total biogenic amines (TBAs) showed significant positive correlations with TMC in the examined fish species. The recorded EDI values of the different BAs in the current study would not have adverse effects, except for mackerel and tuna. Excessive consumption of fish contaminated with BA might have serious health hazards such as symptoms of histamine poisoning, including rashes, flushing, palpitations, and asthma. Therefore, the adoption of strict hygienic measures during the processing, storage, and distribution of fish is highly recommended to reduce the formation of BAs in fish.

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Effect of cooking with interesterified margarine in the chemical composition of fish

Cited by 9 publications

References 10 publications

Chemical and microbiological quality of imported chilled, frozen, and locally cultured fish in Saudi Arabian markets

Chemical and microbiological quality of imported chilled, frozen, and locally cultured fish in Saudi Arabian markets

Fortification of sago noodles with fish meal skipjack tuna (Katsuwonus pelamis)

Formation of biogenic amines in fish: Dietary intakes and health risk assessment

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