Effect of refrigerated storage on muscle lipid quality of sea bass (Dicentrarchus labrax) fed on diets containing different levels of vitamin E

Pirini, Maurizio; Gatta, Pier Paolo; Testi, Silvia; G, Trigari; Monetti, P. G.

doi:10.1016/s0308-8146(99)00190-9

Cited by 71 publications

(45 citation statements)

References 18 publications

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“…Similar to the proximate composition of raw slices, fatty acid composition remained stable and did not change after 3 days of chill storage. The result is in agreement with those of Pirini et al 29 for sea bass (Dicentrarchus labrax) and Senso et al 2 for farmed gilthead sea bream (Sparus aurata), who reported that fatty acid composition of the fillets did not change significantly during chill storage. However, in slices fried with hydrogenated sunflower oil and soybean oil, the omega-6-toomega-3 ratio increased after chill storage and reached 5.06:1, and 5.48:1 respectively, higher than the recommended ratio range for human health.…”

Section: Fatty Acid Composition Of Slices Fried With Different Oilssupporting

confidence: 93%

Influence of frying oil type and chill storage on the nutritional quality of farmed great sturgeon (Huso huso)

Nikoo

Ghomi

2013

Rev. Nutr.

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OBJECTIVE: The objective of this study was to investigate the effect of frying oils (canola, hydrogenated sunflower and soybean oils) available commercially and chill storage on the proximate and fatty acid composition of fried slices of farmed great sturgeon (Huso huso). METHODS: Slices of farmed great sturgeon were fried for four minutes at 160ºC in a deep-fryer using different frying oils (canola, hydrogenated sunflower and soybean oils). The oil-to-slice ratio was 2:1. After frying, the slices were allowed to be air cooled for two minutes prior to analysis. For performing the analysis, each of the abovementioned batches was divided into two groups: one group was analysed immediately after frying and the second group was chill-stored at 4ºC for three days and then analysed. RESULTS: After frying, the moisture content decreased while that of fat increased. Fatty acid composition of the slices is affected by type of frying oil. Frying increased the omega-6-to-omega-3 (n-6:n-3) fatty acid ratio while decreased Eicosapentaenoic Acid (C20:5 n-3) and Docosahexaenoic Acid (C22:6 n-3) contents. Proximate and fatty acid composition of raw slices did not change after chill storage. However, in fried- and chill-stored slices, Eicosapentaenoic Acid and Docosahexaenoic Acid contents decreased, while linoleic acid content increased. CONCLUSION: The fatty acid composition of the fried slices tended to resemble that of the frying oils, indicating fatty-acid equilibrium between oils and slices and, during chill storage, it is influenced by the type of frying oil. Slices fried with canola oil had omega-6-to-omega-3 ratios in the ranges recommended for human health.

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Section: Fatty Acid Composition Of Slices Fried With Different Oilssupporting

confidence: 93%

Influence of frying oil type and chill storage on the nutritional quality of farmed great sturgeon (Huso huso)

Nikoo

Ghomi

2013

Rev. Nutr.

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“…The ratios of ω6/ω3 detected in specimen fish species range from 1.09 to 4.71 which broaden the importance of consumption of these fish species. These findings are in accord with the findings of Yesim and Fatih (2007) according to which PUFAs are the dominating fatty acids after the saturated fatty acids and Pirini et al (2000) according to which fresh water species is richer in the Omega-6 fatty acids. So these fresh water fish species are rich in the ω6 fatty acids as compared to Omega-3 fatty acids.…”

Section: Fatty Acids Profilesupporting

confidence: 92%

Nutritional and Fatty Acids Profile Analyses of Commonly Consumed Fresh Water Fish Species in Pakistan

Hameed¹,

Hussain²,

Shabbir³

et al. 2017

American Journal of Biochemistry and Biotechnology

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The aim of this study is to evaluate nutritional value of selected commonly consumed fresh water fish species of Pakistan. Proximate composition and fatty acids profile of mostly consumed fresh water fish species of Pakistan namely Balm or Baam (Anguilla anguilla), Sole (Channa marulius), Damra (Labeo rohita) and Malhi (Wallago atto) were analysed. Proximate composition data showed a significant difference (p<0.05) among the nutritional components except carbohydrate and gross energy contents. Protein and moisture contents found plenteous in the Baam (Anguilla anguilla) whereas ash and fat contents in Malhi (Wallagoatto) are found copious. Saturated Fatty Acids (SFAs) and Monounsaturated Fatty Acids (MUFAs) found to be principal Fatty Acids (FAs) with their ranges from (48.43 to 65.76%) and (25.72 to 31.37%) respectively. In SFAs and MUFAs, palmitic acid (32.4 to 47.71%) and oleic acid (10.97 to 21.26%) were identified as major FAs respectively in all species. The existence of short and medium chain SFAs is advantageous for designation of these fish species as alterative diet as these above mentioned FAs not only involved in metabolic regulation but also helpful to remove the metabolic disparities related to Coronary Heart Diseases (CHD), brain seizure, Alzheimer disease, glucose homeostasis, appetite and gastric acid secretion. Among the PUFAs, Omega-6 PUFAs are found to be more abundant than Omega-3 with Linoleic acid (LA, C18:2ώ6) as predominant PUFA in A. anguilla (9.137%) and L. rohita (9.128%) and γ-linolenic acid (GLA, C18:3ώ6) and cis-8, 11, 14 Eicosatrienoic (hGLA, C20:3 ώ6) as most prevailing PUFAs in C. marulius (2.3%) and W. atto (1.61%) respectively. These species found to be a substantial source of Omega-6 PUFAs with ώ3/ώ6 ratio less than 1. The overall all summation of Eicosapentaenoic (EPA, C20:5 ώ3) acid and Docosahexaenoic acid (DHA, C22:6 ώ3) ranged from 0.38% in C. marulius to 1.93% in L. rohita.

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“…In this work, the fishes were held in earthen ponds, where additional vitamin could be consumed, and no effect is expected of vitamin E on growth under these conditions. Similar results were obtained in Atlantic halibut Hippoglossus hippoglossus (RUFF et al, 2002a), Atlantic salmon (LYGREN et al, 2000;SCAIFE et al, 2000), and rainbow trout Oncorhynchus mykiss (KIRON et al, 2004). Tocher et al (2002) also observed no differences of performance with α-tocopheryl acetate supranutritional supplementation for turbot (Scophthalmus maximus L.) and sea bream (Sparus aurata L.)…”

Section: Discussionsupporting

confidence: 67%

Dietary α-tocopheryl acetate on fillet quality of tilapia

Fogaça

Sant'Ana

Carneiro

2009

Acta Sci. Anim. Sci.

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ABSTRACT. This work compared the effects of dietary α-tocopheryl acetate on storage life of tilapia fillets. Three experimental diets containing increasing α-tocopherol levels (zero, 100, and 200 mg kg -1 ) were used. The fish, with a mean initial weight of 184.23  1.68 g, were fed diets for 63 days. After that period, they were slaughtered, filleted, and the fillets were grounded to accelerate lipid oxidation. Fish growth, survival, fillet yield, chemical composition and lipid oxidation of tilapia ground fillets were evaluated 0, 30 and 60 days after frozen storage. The results demonstrated that there was no significant difference between treatments for performance, and also, tocopherol did not influence the chemical composition values of fillets. Increased tocopherol levels in the feeds promoted a reduction in ground fillets lipid oxidation values.Key words: lipid oxidation, Oreochromis niloticus, storage life, tocopherol supplementation.RESUMO. Suplementação dietética de acetato de α-tocoferil na qualidade dos filés de tilápia. Este trabalho comparou os efeitos da suplementação dietética do acetato de α-tocoferil na vida de prateleira dos filés de tilápia. Três dietas experimentais contendo níveis crescentes de α-tocoferol (zero, 100 e 200 mg kg -1 ) foram usadas. Os peixes, com peso médio inicial de 184,23  1,68 g foram alimentados com as dietas durante 63 dias. Após esse período, os peixes foram abatidos, filetados, sendo os filés moídos para acelerar a oxidação lipídica. O crescimento, sobrevivência, rendimento de filé, composição química e oxidação lipídica dos filés de tilápia moídos foram avaliados 0, 30 e 60 dias após a estocagem congelada. Os resultados demonstraram que não houve diferença significativa entre os tratamentos para desempenho, e também, que o tocoferol não influenciou na composição química dos filés. O aumento nos níveis de tocoferol nas dietas promoveu a redução dos valores de oxidação nos filés moídos.Palavras-chave: oxidação lipídica, Oreochromis niloticus, vida de prateleira, suplementação de tocoferol.

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Effect of refrigerated storage on muscle lipid quality of sea bass (Dicentrarchus labrax) fed on diets containing different levels of vitamin E

Cited by 71 publications

References 18 publications

Influence of frying oil type and chill storage on the nutritional quality of farmed great sturgeon (Huso huso)

Influence of frying oil type and chill storage on the nutritional quality of farmed great sturgeon (Huso huso)

Nutritional and Fatty Acids Profile Analyses of Commonly Consumed Fresh Water Fish Species in Pakistan

Dietary α-tocopheryl acetate on fillet quality of tilapia

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