Composition of MSM from Brazilian catfish and technological properties of fish flour

Oliveira, Isabelle Silva de; Lourenço, Lúcia de Fátima Henriques; Sousa, C. L.; Joele, Maria Regina Sarkis Peixoto; Ribeiro, Suezilde da Conceição Amaral

doi:10.1016/j.foodcont.2014.08.018

Cited by 43 publications

(42 citation statements)

References 19 publications

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“…Pasta products manufactured with wheat contain a limited amount of essential amino acids representing a potential target for the incorporation of protein sources such as fish by-products [15] which are rich in essential amino acids [8]. In agreement with our results, Shogren et al [45] and Ogur [46] reported similar pattern for total EEA and NEAA levels in soybean-fortified spaghetti and bread enriched with Tinca tinca mince, respectively.…”

Section: Resultssupporting

confidence: 90%

“…Our findings of energy value can be explained by the changes on the lipid, protein, and carbohydrate contents promoted by tilapia flour addition in association to their respective individual weights in the formula proposed by Merrill and Watt [22]. Although pasta formulations containing 12%, 17% and 23% of tilapia flour replacement presented greater ( p < 0.05) energy value than control, fish by-products exhibit high quality of nutrients such as polyunsaturated fatty acids and essential amino acids [8,9] which are limited in wheat-based foodstuff [4,41]. Based on our findings (Table 3), tilapia flour addition increased ( p < 0.05) the contents of protein, lipid, ash contents and the energy value, whereas it decreased ( p < 0.05) moisture and carbohydrate level.…”

Section: Resultsmentioning

confidence: 99%

“…Nonetheless, there was a trend of greater carbonyl content following a inclusion level-dependent manner of tilapia flour on each storage point. Fish by-products exhibit a potential alternative to increase the protein levels in wheat-based products which are usually limited in such nutrient [8,15], however the increase on the protein level potentially favors oxidative reactions leading to the formation of carbonyl compounds [71]. Protein oxidation can occur via reaction with labile oxygen species derived from Maillard reaction, lipid peroxidation and/or autoxidation of sugars [72] favored by thermal processing [71] potentially explaining our results.…”

Section: Resultsmentioning

confidence: 99%

“…Fish flour is a by-product from fish processing and represent a cheap source of high-quality nutrients for the human diet, mainly due to high levels of essential amino acids and polyunsaturated fatty acids [8,9]. Furthermore, in contrast with pasta, the fish matrix has very low content of carbohydrates [10] thus, very low glycemic index.…”

Section: Introductionmentioning

confidence: 99%

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Nutritional Profile and Chemical Stability of Pasta Fortified with Tilapia (Oreochromis niloticus) Flour

et al. 2016

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Physicochemical parameters of pasta enriched with tilapia (Oreochromis niloticus) flour were investigated. Five formulations were prepared with different concentrations of tilapia flour as partial substitute of wheat flour: pasta without tilapia flour (PTF0%), pasta with 6% (PTF6%), 12% (PTF12%), 17% (PTF17%), and 23% (PTF23%) of tilapia flour. The formulations were assessed for proximate composition, fatty acid and amino acid profile on day 1 whereas, instrumental color parameters (L*, a* and b* values), pH, water activity (aw), and lipid and protein oxidation were evaluated on days 1, 7, 14, and 21 of storage at 25°C. Fortification with tilapia flour increased (p < 0.05) protein, lipid, ash, total essential amino acids, and total polyunsaturated fatty acids contents. In addition, supplementation of pasta with tilapia flour decreased (p < 0.05) lightness and water activity while redness, yellowness, pH values, and lipid oxidation were increased (p < 0.05) in a level-dependent manner. Nevertheless, all formulations were exhibited storage stability at 25°C. In general, protein oxidation was greater (p < 0.05) in the pasta containing 12%, 17%, and 23% of tilapia flour than their counterparts, and the storage promoted an increase (p < 0.05) on the carbonyl content in all formulations. Thus, pasta with 6% of tilapia flour has the potential to be a technological alternative to food industry for the nutritional enrichment of traditional pasta with negligible negative effects on the chemical stability of the final product during 21 days at 25°C.

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Section: Resultssupporting

confidence: 90%

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Nutritional Profile and Chemical Stability of Pasta Fortified with Tilapia (Oreochromis niloticus) Flour

et al. 2016

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“…However, several studies confirmed the increase of FFAs, peroxide, and MDA during storage in fresh and frozen fishes of different species (MONTEIRO et al, 2012;INDERGARD et al, 2014;KARLSDOTTIR et al, 2014aKARLSDOTTIR et al, , 2014bQIU et al, 2014), as well as in fish products (STEVANATO et al, 2010;NIELSEN;JACOBSEN, 2013;PALMEIRA et al, 2014;NIKOO et al, 2015;OLIVEIRA et al, 2015). This means that hydrolytic and oxidative rancidity can occur even in low-fat fishes, depending on the fatty acid composition, and during refrigerated and frozen storage, which are the most common conservation methods used for fishes.…”

Section: Parameters Of Metabolites From Lipid Degradationmentioning

confidence: 95%

Procedimentos ômicos aplicados em qualidade e segurança de pescado

Monteiro

Mársico

Conté-Júnior

2017

Braz. J. Vet. Res. Anim. Sci.

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Omics is a new technology that uses genomics, proteomics, and metabolomics to investigate metabolites from foods. The global demand for fish has shown a progressive increase because it is a significant source of high quality protein, polyunsaturated fatty acids, especially omega-3, and essential minerals. However, there are barriers in the fishery production chain such as lack of standardization, knowledge, and technology transfer to industry. Moreover, fish effective monitoring is difficult due to restricted quality parameters and analytical methods determined by current Brazilian legislation. This review details the limiting chemical parameters and recent advances in analytical procedures for fish quality determination. To improve fish quality monitoring, total volatile basic nitrogen (TVB-N), trimethylamine (TMA), ammonia, pH, and biogenic amines values should be revised and established by fish category and/or type of fish product. On the other hand, protein carbonyl concentration, free fatty acids (FFAs), peroxide values (POV), and thiobarbituric acid reactive substances (TBARS) should be included in the national legislation. Simultaneously, the official authorities should take into account effective, practical, and low cost analytical methodologies, which lead to faster results in order to facilitate and enhance the quality control of the products from the fish production chain, ensuring the consumer's health. Moreover, analytical techniques for the identification of fish species must be introduced in the Brazilian legislation in order to avoid illegal substitutions and negative impacts to consumers. Keywords: Advanced analytical methods. Fish production chain. Legislation. Quality monitoring. ResumoOs procedimentos ômicos são uma nova tecnologia que utiliza a genômica, proteômica e metabolômica para avaliar metabólitos dos alimentos. A demanda mundial de pescado tem aumentado progressivamente devido à elevada qualidade de proteínas, minerais e ácidos graxos poli-insaturados, especialmente ômega-3. Todavia, a cadeia produtiva aquícola apresenta limitações como falta de padronização, ausência de conhecimento e transferência de tecnologia para as indústrias. Além disso, torna-se difícil garantir um monitoramento efetivo do pescado em decorrência das limitações dos parâmetros de qualidade atuais e dos métodos analíticos estabelecidos pela legislação nacional. O presente trabalho analisa os fatores limitantes relacionados aos parâmetros químicos, bem como os avanços recentes nos procedimentos analíticos, para determinação da qualidade do pescado. Levando-se em consideração a melhoria no controle de qualidade dessa matriz, os parâmetros de bases voláteis totais (BVT), trimetilamina (TMA), amônia, pH e aminas biogênicas deveriam ser revisados e estabelecidos por categorias de pescado e/ou por tipo de produto à base de pescado. Em contrapartida, parâmetros relacionados à concentração de carbonilas, ácidos graxos livres (AGLs), índice de peróxidos (IP) e malonaldeído (MDA) poderiam ser inseridos na legislaç...

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Eating fish in another way: Development of functional pasta with added concentrates of farmed sea bass (Dicentrarchus labrax)

et al. 2019

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Background and objectives: Due to its nutritional properties and a raising awareness of healthy eating, fish consumption has increased. There is a need to produce attractive foods, and pasta is a good vehicle for developing functional foods. With this aim, this research developed traditional pastas with added concentrates of flesh and skin from aquaculture seabass (nondegreased fish concentrate) to improve both their sensory and nutritional properties. Findings: Nutritional and sensory improvements were achieved in new pastas developed with nondegreased fish concentrates consisting of pasta made with fish fillet and skins. They showed higher amounts of fat and ash with an important enrichment in unsaturated fatty acids. Conclusions: The pastas developed were stable due to their low water activity (<0.85), and they had high protein quantities (≥17%) and moderate fat amounts (3%-6%) being an important source of polyunsaturated fatty acids (PUFA), especially EPA (>1%) and DHA (>2.5%), according to fatty acid profiles. Significance and novelty: This work definitely suggests that incorporation of dried nondegreased fish concentrates will result in improvement of nutritional quality of pasta in terms of higher protein and balance of omega 6/3 fatty acids. This approach could be used to avail the health benefits of fish concentrate additions to pasta as a functional food and provide an alternative way to consume fish. K E Y W O R D Sby-product, docosahexaenoic acid, eicosapentaenoic acid, enriched pasta, healthy pasta, zero residues | 857 CALANCHE Et AL.

show abstract

Composition of MSM from Brazilian catfish and technological properties of fish flour

Cited by 43 publications

References 19 publications

Nutritional Profile and Chemical Stability of Pasta Fortified with Tilapia (Oreochromis niloticus) Flour

Nutritional Profile and Chemical Stability of Pasta Fortified with Tilapia (Oreochromis niloticus) Flour

Procedimentos ômicos aplicados em qualidade e segurança de pescado

Eating fish in another way: Development of functional pasta with added concentrates of farmed sea bass (Dicentrarchus labrax)

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