Proximate composition and lipid stability of dourado (<i>Salminus brasilensis</i>, Cuvier, 1817) fillets exposed to different levels of ammonia and oxygen <i>in vivo</i>

Veeck, Ana Paula L; Garcia, Luciano de Oliveira; Baldisserotto, Bernardo; Zaniboni‐Filho, Evoy; Emanuelli, Tatiana

doi:10.1002/jsfa.6085

Cited by 5 publications

(4 citation statements)

References 32 publications

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“…Besides, the species effect on pH obtained in this study has already been mentioned by several authors (Howgate, 2009 ;Ozogul, 2010 ;Li et al, 2011 ;Veeck 2013 ;Wongwichian et al, 2013 ;Kakele et al, 2017).…”

Section: Technological Qualities Of Fishsupporting

confidence: 84%

Influence of processing and preservation processes on technological and organoleptic qualities of Coptodon guineensis and Sarotherodon melanotheron in south Benin

2018

Int. J. Biosci.

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Fish is one of the most important protein sources in Benin. Inappropriate processing and preservation processes could deteriorate fish quality traits. The study aims to evaluate the effect of processing and preservation processes on the technological and organoleptic qualities of fish in south Benin. Thus, 86 fish processors and wholesalers were surveyed. In total 120 samples of S. melanotheron and C. guineensis were randomly collected for the technological and organoleptic quality evaluation. Technological mesures (yields, pH, and water content) and sensory tests (texture, color, and freshness state) were performed to evaluate fillet quality. The frying was performed through the following stages: oil heating, flour mixture with fish and putting the mixed fish with flour in oil. The smoking is performed through the following stages: soft fires and fire with smoke. S. melanotheron presented higher (P<0.05) eviscerated weight (113.33g) than C. guineensis (85.34g). C. guineensis presented higher (P<0.05) fillet yield and pH (6h, 24h and 48h) than S. melanotheron. As for the organoleptic quality, the yellow index, lightness and chroma were higher (P<0.001) in S. melanotheron than in C. guineensis. The lightness of fried and smoked S. melanotheron was higher (P<0.05) than that of fried and smoked C. guineensis. The texture was similar between the treatments (P>0.05). The tenderness, juiciness, flavor and the consumer global acceptance mark were not different between the fish and between the cooking modes. The optimization of fish processing and preservation processes will guarantee a better technological and organoleptic quality of fish to the consumer.

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Section: Technological Qualities Of Fishsupporting

confidence: 84%

Influence of processing and preservation processes on technological and organoleptic qualities of Coptodon guineensis and Sarotherodon melanotheron in south Benin

2018

Int. J. Biosci.

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“…1‐Monopalmitin is a kind of lipids with the function of storing energy, and also acts as a structural component of cell membranes 37 . It was reported that the content of fat was decreased and the tissue susceptibility to lipid oxidation was increased after high‐ammonia exposure 38 . The down regulated of 1‐Monopalmitin in HG maybe indicated that lipolysis was activated and the integrity of the cell membrane was destroyed by high concentration of ammonia exposure.…”

Section: Discussionmentioning

confidence: 99%

Chronic exposure to ammonia induces oxidative stress and enhanced glycolysis in lung of piglets

Qin

Shen

Wang

et al. 2021

Environmental Toxicology

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Ammonia is one of the major environmental pollutants in the pig industry that seriously affects the airway health of pigs. In this study, we aimed to investigate the metabolic profiling changes of piglets’ lung tissue after the exposure of 0 ppm (CG), 20 ppm (LG) and 50 ppm (HG) ammonia for 30 days. Compared with the control group, the obvious lung lesions were observed in HG, including interstitial thickening, inflammatory cell infiltration and focal hemorrhage. The significantly increased content of malondialdehyde in HG, combined with the significantly decreased mRNA expression of antioxidase and inflammatory‐regulators in exposure groups, implied that ammonia exposure induced oxidative stress and diminished the anti‐inflammatory response in lung tissues. Metabolomic analyses of lung tissues revealed 15 significantly altered metabolites among the three groups including multiple amino acids, carbohydrates and lipids. The accumulation of succinic acid, linoleic acid and phosphorylethanolamine and consumption of glucose, quinolinic acid and aspartic acid in ammonia exposure groups, indicated that energy supply from glucose aerobic oxidation was suppressed and the glycolysis and lipolysis were activated in lung tissues induced by chronic ammonia exposure.

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“…Microbial decomposition of organic matter in water results in increased levels of ammonia . Ammonia, especially in an un‐ionized form, is toxic for commercial fish . High concentrations of environmental ammonia have been reported to affect survival, growth, metabolism, ions and the hormonal balance of aquatic animals …”

Section: Introductionmentioning

confidence: 99%

Effects of toxic cyanobacteria and ammonia on flesh quality of blunt snout bream (Megalobrama amblycephala)

et al. 2016

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Proximate composition and lipid stability of dourado (Salminus brasilensis, Cuvier, 1817) fillets exposed to different levels of ammonia and oxygen in vivo

Abstract: These results indicate that the in vivo exposure to high ammonia levels may reduce the quality and stability of dourado fillets.

Cited by 5 publications

References 32 publications

Influence of processing and preservation processes on technological and organoleptic qualities of Coptodon guineensis and Sarotherodon melanotheron in south Benin

Influence of processing and preservation processes on technological and organoleptic qualities of Coptodon guineensis and Sarotherodon melanotheron in south Benin

Chronic exposure to ammonia induces oxidative stress and enhanced glycolysis in lung of piglets

Effects of toxic cyanobacteria and ammonia on flesh quality of blunt snout bream (Megalobrama amblycephala)

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