Fatty acid composition of three freshwater fishes under different storage and cooking processes

Castro, Fátima Aparecida Ferreira de; Santana, Helena; Campos, Flávia Milagres; Costa, Neuza Maria Brunoro; Silva, Marco Túlio Coelho; Salaro, Ana Lúcia; Franceschini, Sylvia do Carmo Castro

doi:10.1016/j.foodchem.2006.10.002

Cited by 44 publications

(41 citation statements)

References 27 publications

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“…Castro et al (2007) observed a similar profile in three freshwater fishes. Jensen et al (2013) observed C22:6 (EPA) as the main fatty acid, followed by C16:0 and C20:5 (DHA) in the fatty acid profile of farmed cod.…”

Section: Fatty Acids Compositionsupporting

confidence: 56%

Chemical composition of different muscle zones in pirarucu (Arapaima gigas)

Martins

Pena

2017

Food Sci. Technol

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Identifying potential patterns in pirarucu (Arapaima gigas) composition, as a function of the different fish muscle zones (dorse, venter, ventrecha and tail), was the main objective of this research. For such, the different pirarucu muscle zones were evaluated, in order to obtain proximate composition and minerals content. It was also determined amino acids and fatty acids contents in fish muscle. The dorsal, ventral and tail muscle zones presented similar moisture (76.5-78.2%), protein (17.8-18.9%), total lipids (1.0-1.5%) and ash (0.9-1.2%) contents. On the other hand, the ventrecha zone presented 25.8% of protein and the major total lipids content (17.1%). The main minerals found in fish muscle were K (183.5-288.6 mg/100 g muscle) and Na (65.1-175.5 mg/100 g). Glutamic acid (3027.6 mg/100 g muscle) was the main amino acid found in fish muscle, which presented 48% of essential amino acids in the protein fraction. Lipids content showed 57.3% of unsaturated fatty acids and 42.7% of saturated fatty acids.

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Section: Fatty Acids Compositionsupporting

confidence: 56%

Chemical composition of different muscle zones in pirarucu (Arapaima gigas)

Martins

Pena

2017

Food Sci. Technol

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“…However, the fatty acid composition of DM and OM samples reheated at each storage time, except 20:5n-3 in DM, were not significantly different from those in samples steamed only once. According to Castro et al and Webber et al, cooking did not affect the fatty acid composition of fish flesh [31,32]. On the other hand, the losses in EPA and DHA during long-term heating of herring at temperature of 100 and 160 °C were observed by Domiszewski [33].…”

Section: Discussionmentioning

confidence: 94%

Effect of storage period before reheating on the volatile compound composition and lipid oxidation of steamed meat of yellowtail Seriola quinqueradiata

et al. 2015

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“…Some authors investigated cooking methods without adding any oil or fat and only one reference was found to the investigation of deep fat frying of whole carp fillets. (Tothmarkus & Sasskiss 1993;De Castro et al 2007;Naseri et al 2010). A very recent publication described for the first time shallow fat frying of silver carp with olive, sunflower, and canola oils (Rahimabadi & Dad 2012).…”

mentioning

confidence: 99%

Effects of frying fat and preparation on carp (Cyprinus carpio) fillet lipid composition and oxidation

Sampels¹,

Zajíc²,

Mráz³

2014

Czech J. Food Sci.

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Sampels S., Zajíc T., Mráz J. (2014): Effects of frying fat and preparation on carp (Cyprinus carpio) fillet lipid composition and oxidation. Czech J. Food Sci., 32: 493-502.We investigated the changes in omega-3 enriched carp fillets caused by pan frying. The investigated characteristics were fat uptake, fatty acid (FA) composition, and oxidation. Four different fats were used and fillets were fried plain or battered. The fillet fat content increased during frying and FA composition in the fillets reflected the composition of the frying fat. Frying with sunflower oil negatively influenced the nutritional value by decreasing the n-3/n-6 ratio in the fillets. Frying with rapeseed oil preserved the favourable n-3/n-6 ratio without increasing the saturated fatty acids (SFA). Frying with lard and butter preserved the n-3/n-6 ratio but increased the SFA content. No increased oxidation occurred with the use of rapeseed oil. We concluded that using rapeseed oil for fish seemed to preserve the nutritionally valuable composition best. Keywords: DHA; EPA; TBARS; nutritional qualityList of abbreviations (in the order of appearance): FA = fatty acids; SFA = saturated fatty acids; MUFA = monounsaturated fatty acids; PUFA = polyunsaturated fatty acids; omega 6 = n-6; omega 3 = n-3; FAME = fatty acid methyl esters; TBARS = thiobarbituric acid reactive substances; MDA = malondialdehyde; EPA = eicosapentaenoic acid; DHA = docosahexaenoic acid; AA = arachidonic acid; DPA = docosapentaenoic acid

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Fatty acid composition of three freshwater fishes under different storage and cooking processes

Cited by 44 publications

References 27 publications

Chemical composition of different muscle zones in pirarucu (Arapaima gigas)

Chemical composition of different muscle zones in pirarucu (Arapaima gigas)

Effect of storage period before reheating on the volatile compound composition and lipid oxidation of steamed meat of yellowtail Seriola quinqueradiata

Effects of frying fat and preparation on carp (Cyprinus carpio) fillet lipid composition and oxidation

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