Effect of different cooking methods on the oxidation, proximate and fatty acid composition of silver catfish (Rhamdia quelen) fillets

Weber, Jucieli; Bochi, Vivian Caetano; Ribeiro, Cristiane Portes; Victório, André de M.; Emanuelli, Tatiana

doi:10.1016/j.foodchem.2007.05.052

Cited by 294 publications

(304 citation statements)

References 26 publications

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“…Water loss, occurring during the production of fish powder, resulted in higher protein content. Similarly, after cooking, a significant water loss was reported by Weber, Bochi, Ribeiro, Victorio, and Emanuelli (2008) in silver catfish; Rosa, Bandarra, and Nunes (2007) and Ersoy and Ozeren (2009) in African catfish.…”

Section: Resultssupporting

confidence: 52%

Nutrient composition of fish protein powder developed from Brycinus nurse (Rüppell, 1832)

Kasozi

Asizua

Iwe

et al. 2018

Food Science & Nutrition

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A new product in the form of edible fish powder was developed from small pelagic fish (Brycinus nurse) which constitutes one of the major commercial fisheries in Lake Albert, Uganda. The objective of the study was to determine the proximate and mineral composition of the newly developed fish powder and also to compare it with Nile tilapia powder already on market. Results indicated that the changes in the amount of protein and ash were found to be significantly higher (p < 0.05) in fish powder than in fried samples. The increase in fat content of fried fish samples was found to be significant compared to other fish samples. No significant changes (p > 0.05) were observed in carbohydrate content for raw, fried, and powdered samples. Vitamin A decreased significantly in powdered samples. Comparing the B. nurse powder and tilapia powder (made from juvenile tilapia as raw material), the results indicated that B. nurse had higher levels of iron and manganese. Extracting proteins from B. nurse provides an opportunity to increase the utilization of harvested catch.

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Section: Resultssupporting

confidence: 52%

Nutrient composition of fish protein powder developed from Brycinus nurse (Rüppell, 1832)

Kasozi

Asizua

Iwe

et al. 2018

Food Science & Nutrition

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“…Figure 1 shows that higher amount of peroxides accumulates in baking (31.45 6 1.17 mEq O 2 /kg lipid) and barbecuing rainbow trout fillets when compared with the frying ones. Furthermore, when compared with grilled, boiled, oven and microwave baked ones, the CD and peroxides values decreased for all fried (215-220 C) samples of silver catfish (Rhamdia quelen), probably because of their decomposition into secondary oxidation products which might have been lost in the frying oil or transformed in protein adducts (Weber et al 2008).…”

Section: Cookingmentioning

confidence: 98%

“…In effect, high temperatures accelerate oxidation but oil dissolves oxidation products, reducing their concentration in fillet and making the oxidative damage difficult to assess (Weber et al 2008). The low levels of conjugated dienes (CD), peroxides and MDA, if apparently could lead to think of a smaller oxidation, actually seem to depend on the more rapid evolution of the oxidative mechanism taking place in this kind of cooking method.…”

Section: Cookingmentioning

confidence: 99%

From farm to fork: lipid oxidation in fish products. A review

Secci

Parisi

2016

Italian Journal of Animal Science

151

106

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Lipid oxidation is a very complex and important event threatening the quality of foods especially of those containing highly unsaturated fats. Fish are the main source of polyunsaturated fatty acids that, unfortunately, are highly susceptible to degradation process, such as oxidation. Fish supply chain generally involves many steps and each of them together with their interaction might play a central role in muscle quality maintenance. From this review emerged that antioxidants supplementation diet can play a central role to limit the detrimental effects of stress (preslaughter or at killing) and storage. In this sense, lycopene shows the best antioxidant activity during stressful conditions while a-tocopherol acts preferentially in long-term frozen storage. Stress just before or at slaughter can greatly threaten flesh quality both immediately and after storage by inducing numerous metabolic pathways, that often involve the production of very reactive molecular species, such as hydroperoxides. A common operation such as bleeding can significantly reduce both reactive molecules and haemoglobin (Hb), which is recognised as a great pro-oxidant. Temperature and duration are two critical points of storage phase which has to be considered even by consumers. Frozen storage at very low temperatures (À30 C, À40 C) confirms to be the best storage practise. Finally, cooking can compromise aromatic profile of cooking fillets. Thus, feeding antioxidant, reducing stress both during pre-slaughter practise and at killing, good storage practises, if associated with an appropriate cooking method (low temperature, short time) seems to be the clues for preserving the fragile lipid fraction from farm to fork. ARTICLE HISTORY

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“…The various cooking methods invariably affect the nutritive value of fish and especially vitamins, flavour compounds and polyunsaturated fatty acids. The effects of different cooking methods on proximate and mineral composition of several fish species have been reported Gokoglu et al 2004;Kucukgulmez et al 2006;Rosa et al 2007;Weber et al 2008;Stephen et al 2010). Early developments in the field of nutrition predicted that certain substances, important for the proper functioning of the human body, are lost during cooking of foods.…”

Section: Introductionmentioning

confidence: 99%

Effect of different cooking methods on proximate and mineral composition of striped snakehead fish (Channa striatus, Bloch)

et al. 2011

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The effects of different cooking methods (boiling, baking, frying and grilling) on proximate and mineral composition of snakehead fish were investigated. The mean content of moisture, protein, fat and ash of raw fish was found to be 77.2±2.39, 13.9±2.89, 5.9±0.45 and 0.77±0.12% respectively. The changes in the amount of protein and fat were found to be significantly higher in frying and grilling fish. The ash content increased significantly whereas that of the minerals (Na, K, Ca, Mg, Fe, Zn and Mn) was not affected in all cooking methods. Increased in Cu contents and decreased in P contents were observed in all cooking methods except grilling. In the present study, the grilling method of cooking is found to be the best for healthy eating.

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Effect of different cooking methods on the oxidation, proximate and fatty acid composition of silver catfish (Rhamdia quelen) fillets

Cited by 294 publications

References 26 publications

Nutrient composition of fish protein powder developed from Brycinus nurse (Rüppell, 1832)

Nutrient composition of fish protein powder developed from Brycinus nurse (Rüppell, 1832)

From farm to fork: lipid oxidation in fish products. A review

Effect of different cooking methods on proximate and mineral composition of striped snakehead fish (Channa striatus, Bloch)

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