Comparative Study on Nutritional Value and Fatty Acid Profiles of Brains and Eyes from Four Freshwater Fishes

Wang, Caixia; Xia, Wenshui; Xu, Yanshun; Jiang, Qixing; Yu, Peipei

doi:10.1007/s11746-014-2449-7

Cited by 4 publications

(5 citation statements)

References 11 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The reason might be that oxygen promotes oxidation rate and produces a lot of aldehydes in meat fat. [24,40] And, 0.2% CGA permeation also suppressed the oxidative deterioration which was driven slowly and reached the maximum POV at the end of the storage.…”

Section: Tvb-n Changes During Storagementioning

confidence: 89%

“…The acid value (AV) value was calculated as shown in the following equation. [19,20,22,24,25] AV ¼ 56:…”

Section: Fatty Acidmentioning

confidence: 99%

“…Amount of free fatty acids during storage mainly derived from lipid hydrolysis and oxidative processes. [24,35] Addition of CGA hinders the oxidative process and its mechanism is different from salt osmosis suppression. [36] In this study, the AV of treated sample in storage was significantly (p ≤ 0.05) different, and therefore AV change might be applicable to assess meat quality and applicability of treatment.…”

Section: Tvb-n Changes During Storagementioning

confidence: 99%

See 2 more Smart Citations

Chlorogenic acid osmosis of snakehead fish: a novel approach to maintain quality and suppress deterioration during storage

Cao

Islam

Duan

et al. 2020

International Journal of Food Properties

View full text Add to dashboard Cite

To prevent the degradation, snakehead fish fillets were infiltrated in 4% chlorogenic acid solution for 10, 20, and 30 min; which correspond to chlorogenic acid concentration of 0.2%, 0.5%, 0.7% in the infiltrated samples, respectively. Treated fish fillets were then stored at 2 ± 0.5°C for 2 weeks and were evaluated for total volatile base nitrogen (TVB-N), trimethylamine (TMA), pH, acid value (AV), peroxide value (POV), total bacterial count, and sensory qualities. Results advocated that chlorogenic acid penetration inactivated about 2-log CFU/g microorganism, while TVB-N and TMA were limited to about 10 mg/100 g. Rising kinetics of pH, AV, and POV were impeded markedly as well as 2 weeks of acceptable storage was achieved. Chlorogenic acid penetration features promotion of fish quality, decrease of microbial load and textures. This novel treatment can be applied industrially in tenderization of meat, storage of meat, and microbial inhibition of meat during preservation.

show abstract

Section: Tvb-n Changes During Storagementioning

confidence: 89%

“…The acid value (AV) value was calculated as shown in the following equation. [19,20,22,24,25] AV ¼ 56:…”

Section: Fatty Acidmentioning

confidence: 99%

Section: Tvb-n Changes During Storagementioning

confidence: 99%

See 1 more Smart Citation

Chlorogenic acid osmosis of snakehead fish: a novel approach to maintain quality and suppress deterioration during storage

Cao

Islam

Duan

et al. 2020

International Journal of Food Properties

View full text Add to dashboard Cite

show abstract

“…These FAs mainly include alinolenic acid (67.66 mg g À1 brain lipids), arachidonic acid (24.31 mg g À1 brain lipids), eicosapentaenoic acid (EPA, 51.74 mg g À1 brain lipids) and docosahexaenoic acid (DHA, 69.52 mg g À1 brain lipids). 9,10 We also observed that lipids from silver carp exhibit good biological properties, such as antiplatelet-activating factor and antibacterial and anticancer activities. 11,12 Moreover, lipids from silver-carp brain exert a strong scavenging effect on 2,2-diphenyl-1-picrylhydrazyl radical, 12 which initially demonstrated the antioxidative potential of silver-carp brain lipids.…”

Section: Introductionmentioning

confidence: 86%

“…Chen et al showed that diminishing u-6 : u-3 FA ratio can enhance levels of cardiac antioxidant enzymes. 28 Our previous studies demonstrated that the u-6 : u-3 FA ratio of LFs derived from silver-carp brain follows a descending order: NLs > TLs > PLs, 9,10 such trend may partly explain the strongest protection effects of PLs on antioxidant enzyme systems of HEK-293 cells.…”

Section: Effects Of Lfs On Lipid Peroxidation and Antioxidant Enzyme mentioning

confidence: 94%

Protective effects of lipid extract from brains of silver carp against oxidative damage in HEK-293 cells

et al. 2017

Self Cite

View full text Add to dashboard Cite

show abstract

Oxidative stabilities of grass carp oil: possible mechanisms of volatile species formation in hydroperoxylated metabolites at high temperature

Peng

Wang

et al. 2022

Eur Food Res Technol

View full text Add to dashboard Cite

Comparative Study on Nutritional Value and Fatty Acid Profiles of Brains and Eyes from Four Freshwater Fishes

Cited by 4 publications

References 11 publications

Chlorogenic acid osmosis of snakehead fish: a novel approach to maintain quality and suppress deterioration during storage

Chlorogenic acid osmosis of snakehead fish: a novel approach to maintain quality and suppress deterioration during storage

Protective effects of lipid extract from brains of silver carp against oxidative damage in HEK-293 cells

Oxidative stabilities of grass carp oil: possible mechanisms of volatile species formation in hydroperoxylated metabolites at high temperature

Contact Info

Product

Resources

About