A comparison of the proximate compositions and fatty acid profiles of zander () from two different regions and climatic conditions

Çelik, Mehmet; Diler, Abdullah; Küçükgülmez, Aygül

doi:10.1016/j.foodchem.2004.08.026

Cited by 110 publications

(82 citation statements)

References 20 publications

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“…That could be the explanation for the variations in cholesterol content because the examined fishes came from different ponds and the fed with different diet. The obtained results regarding to the fatty acid composition are in agreement with previous reported results referred to studied fish species (Jankowska et al 2004;Çelik et al 2005;Steffens & Wirth 2007;Ćirković et al 2012). The chemical composition including the fatty acid profiles varies widely among different fish species as previously noted by Ćirković et al (2012).…”

Section: Discussionsupporting

confidence: 92%

Fat quality of marketable fresh water fish species in the Republic of Serbia

Ljubojević¹,

Ćirković²,

Đorđević³

et al. 2013

Czech J. Food Sci.

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Ljubojević D., Ćirković M., Đorđević V., Puvača N., Trbović D., Vukadinov J., Plavša N. (2013): Fat quality of marketable fresh water fish species in the Republic of Serbia. Czech J. Food Sci., 31: 445-450.The chemical and fatty acid composition were evaluated of commercially important fish species (common carp, silver carp, bighead carp, grass carp, Wels catfish, and zander) which were collected from retail stores in the area of Novi Sad, Republic of Serbia. The amount of protein was the highest in zander (19.27%) and the lowest in grass carp fillets (14.73%). The percentage of fat ranged from 1.8 in zander to 10.07 in common carp. The total cholesterol content was the highest in Chinese carps fillets (approximately 65.38 mg/100 g), and the lowest in Wels catfish (33.14 mg/100 g). SFA were lowest in zander (28.6%). Bighead carp meat contained the highest percentage of PUFA (33.73%) while the lowest percentage was detected in common carp (20.1%). The chemical and fatty acid compositions of fish vary greatly between different species and within the same species. The quality of fish meat in Serbian retail stores is quite good but it should be improved by using feed mixtures on fish ponds.

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Section: Discussionsupporting

confidence: 92%

Fat quality of marketable fresh water fish species in the Republic of Serbia

Ljubojević¹,

Ćirković²,

Đorđević³

et al. 2013

Czech J. Food Sci.

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“…Several factors, such as the species of fish, its age and maturity, its diet, and the climate where it lives, affect the fatty acid content of fish 12,13 . In particular, fishes from tropical regions have lower amounts of lipids compared to those from arctic regions.…”

mentioning

confidence: 99%

Comparative Analysis of Lipid Content and Fatty Acid Composition of Commercially Important Fish and Shellfish from Sri Lanka and Japan

et al. 2016

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“…O ácido linoléico (ω-6) origina o ácido araquidônico, que é o precursor de eicosanóides tromboxanos e a prostaciclina I 2 , respectivamente promotor e inibidor da agregação plaquetária. O ácido graxo alfa-linolênico (ω-3), precursor dos ácidos eicosapentaenóico (EPA) e docosahexaenóico (DHA), os quais além da função no desenvolvimento e funcionamento do sistema nervoso, fotorecepção e sistema reprodutivo (ÇELIK; DILER; KÜÇÜKGÜLMEZ, 2005;SIDHU, 2003;TAPIERO et al, 2002) são apontados como redutores de risco de doenças coronarianas, hipertensão moderada, incidência de diabetes e prevenção de certas arritmias cardíacas e morte súbita. …”

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Perfil lipídico de quatro espécies de peixes da região pantaneira de Mato Grosso do Sul

Filho

Ramos

Hiane

et al. 2008

Ciênc. Tecnol. Aliment.

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O pescado é um alimento importante na dieta de inúmeros grupos populacionais, não apenas como fonte de proteínas de alta qualidade nutricional, mas ainda como reserva significativa de ácidos graxos poliinsaturados da série ômega 3 (ω-3), aos quais são atribuídos numerosos benefícios à saúde humana ( BADOLATO et al., 1994;ÇELIK;DILER;KÜÇÜKGÜLMEZ, 2005;VILA NOVA;GODOY;ALDRIGUE, 2005). Os ácidos ω-3 e ω-6 são precursores dos ácidos eicosanóides (prostaglandinas, tromboxanas e leucotrienos) e são essencialmente fornecidos pela dieta, uma vez que não são sintetizados pelo organismo humano. O ácido linoléico (ω-6) origina o ácido araquidônico, que é o precursor de eicosanóides tromboxanos e a prostaciclina I 2 , respectivamente promotor e inibidor da agregação plaquetária. O ácido graxo alfa-linolênico (ω-3), precursor dos ácidos eicosapentaenóico (EPA) e docosahexaenóico (DHA), os quais além da função no desenvolvimento e funcionamento do sistema nervoso, fotorecepção e sistema reprodutivo (ÇELIK; DILER; KÜÇÜKGÜLMEZ, 2005;SIDHU, 2003;TAPIERO et al., 2002) são apontados como redutores de risco de doenças coronarianas, hipertensão moderada, incidência de diabetes e prevenção de certas arritmias cardíacas e morte súbita. AbstractBrazilian rivers have a great diversity of fish, however, little is known about the nutritional potential of most native fish. The present study evaluates the centesimal composition and the fatty acid profile of the muscle tissue of four species of fish: pintado (Pseudoplatystoma coruscans), cachara (Pseudoplatystoma fasciatum), pacu (Piaractus mesopotamicus) and dourado (Salminus maxillosus), from the Miranda River in the pantanal region of Mato Grosso do Sul. Dourado had the highest protein content (21.12%), while pintado had the lowest value (17.90%). There was no difference between the protein levels of cachara and pacu (approximately 18%). Pacu fillets were revealed to be the most caloric and this value did not change when the dry sample was considered. The four fish species presented oleic acid (20.25 to 37.25%) as the predominant fatty acid, followed by palmitic acid (19.96 to 21.37%) and stearic acid (7.39 to 9.82%). Total polyunsaturated fatty acid contents varied from 5.24 in pacu to 17.33% in pintado; and total saturated fatty acids from 32.91 to 38.89%. Cachara, pintado and dourado species presented equal proportions of polyunsaturated fatty acids of the ω-3 family (average of 7.80%) and of the ω-6 family (average of 8.40%), while pacu presented the lowest contents of these fatty acids (1.13 and 4.11%, respectively). All the samples studied presented ω6/ω3 and hypocholesterolemic/hypercholesterolemic (HH) indexes that indicate good nutritional quality. Only pacu presented non-recommended levels in relation to trombogenicity (TI) and polyunsaturated/saturated (P/S) indexes. Keywords: fishes; proximate composition; fatty acids; omega-3; lipids. ResumoOs rios brasileiros possuem grande diversidade de peixes, no entanto, pouco se conhece sobre o potencial nutricional da maioria das espéc...

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A comparison of the proximate compositions and fatty acid profiles of zander () from two different regions and climatic conditions

Cited by 110 publications

References 20 publications

Fat quality of marketable fresh water fish species in the Republic of Serbia

Fat quality of marketable fresh water fish species in the Republic of Serbia

Comparative Analysis of Lipid Content and Fatty Acid Composition of Commercially Important Fish and Shellfish from Sri Lanka and Japan

Perfil lipídico de quatro espécies de peixes da região pantaneira de Mato Grosso do Sul

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