Losses of taurine, creatine, glycine and alanine from cod (Gadus morhua L.) fillet during processing

Larsen, Roger B.; Stormo, Svein Kristian; Dragnes, Bjørn Tore; Elvevoll, Edel O.

doi:10.1016/j.jfca.2006.10.001

Cited by 49 publications

(41 citation statements)

References 33 publications

(30 reference statements)

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“…However, deep-frying resulted in significantly lower TR of taurine compared to baked samples. These results generally agree with retention of taurine, glycine and alanine during household preparation of cod, although subjected to different cooking conditions [38]. TR% ¼ nutrient content per g of prepared fish Â g of fish after preparation ð Þ nutrient content per g of raw fish Â g of fish before preparation ð Þ Â 100 Losses of taurine from farmed cod during sous-vide preparation was 35 and 55% after the first and second heat treatments, respectively [39].…”

Section: Selenium and Faasupporting

confidence: 73%

Retention of health-related beneficial components during household preparation of selenium-enriched African catfish (Clarias gariepinus) fillets

Mierke-Klemeyer¹,

Larsen

Oehlenschläger³

et al. 2007

Eur Food Res Technol

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Industrial processing and heat treatment of fish muscle generally lead to losses of water-soluble components, some of which may have beneficial health effects. The aim of this work was to determine the retention of taurine, selenium and n-3 polyunsaturated fatty acids when preparing African catfish by three traditional household techniques: boiling in pouches, deep-frying and baking. Cooking did not significantly reduce the content of selenium, having retention between 91and 104%. Deepfrying resulted in a taurine loss of 40%, which was significantly higher than in baking where losses were 25% The fatty acid profiles were similar for baked and boiled fillets, but were significantly different from deep-fried fillets, due to absorption of vegetable frying oil. Baking was the best preparation technique with regard to retention of 20:5n-3 (eicosapentaenoic acid; EPA) and 22:6n-3 (docosahexaenoic acid, DHA), retaining above 80% for both fatty acids, whereas boiling and deep-frying were able to retain only approximately 54 and 65% of each, respectively.

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Section: Selenium and Faasupporting

confidence: 73%

Retention of health-related beneficial components during household preparation of selenium-enriched African catfish (Clarias gariepinus) fillets

Mierke-Klemeyer¹,

Larsen

Oehlenschläger³

et al. 2007

Eur Food Res Technol

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“…Nutrient content of the experimental diets was not affected by drying time, except for taurine, which was marginally reduced with drying time. Loss of taurine during processing has been described previously and was suggested to be caused by either leaching or Maillard reaction upon heating (Larsen et al, 2007, Spitze et al, 2003.…”

Section: Discussionmentioning

confidence: 73%

Effects of dietary moisture content of extruded diets on physical feed quality and nutritional response in Atlantic salmon (Salmo salar)

et al. 2014

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Feed pellets in modern aquaculture must be of high physical quality to withstand mechanical impacts. However, physical quality of feed has been shown to affect nutritional responses. In the present study, different moisture contents were used to modify physical feed qualities.Effects of dietary moisture content on physical feed quality, feed intake, nutrient digestibility and growth performance in Atlantic salmon were investigated. Different drying times of four commercial-like extruded diets resulted in in dry matter contents of 95.9%, 94.1%, 92.3%, 90.8%. A fifth diet containing 70% dry matter was made

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“…The fish oil, on the other hand, contains the fat soluble vitamins. Fish is also a very good source of thiamine and riboflavin, and contains minerals, phosphatids sterols, enzymes, hormones, hydrocarbons and pigments [3,4]. However, fish is an extremely perishable food commodity, and hence, is subject to post harvest losses ranging from bacterial and autolytic spoilage to other factors.…”

Section: Introductionmentioning

confidence: 99%

Effect of Ginger Extract on Stability and Sensorial Quality of Smoked Mackerel (Scomber scombrus) Fish

Iheagwara¹

2013

J Nutr Food Sci

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The effect of ginger extract on the stability and sensorial quality of smoked mackerel fish stored at 28 ± 2°C was determined over 20 days. Chemical, microbiological and sensory analyses were performed to investigate quality changes, and to determine the shelf stability of the products. The proximate, thiobarbituric acid (TBA) value, peroxide value (PV), mould count, and trimethylamine (TMA) were found statistically significant (P ≤ 0.05), in the smoked mackerel fish throughout storage. Protein, fat and ash contents of the ginger extract treated samples had marked % increase compared to the control. The lowest TBA (0.08 mg MDA/kg), peroxide (4.50 mEq/kg) and TMA (3.46 mg N/100 g) values were recorded in 5% ginger extract treated samples, while the highest TBA (1.45 mg MDA/ kg), PV(30.07 mEq/kg) and TMA (15.52 mg N/100 g) occurred in the control. The result also revealed that samples treated with ginger extract had lower mould count than the control. The organoleptic results showed that samples treated with 5% ginger extract had the best acceptance, and were significantly different (P ≤ 0.05), when compared to the control after 10 days of storage.

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Losses of taurine, creatine, glycine and alanine from cod (Gadus morhua L.) fillet during processing

Cited by 49 publications

References 33 publications

Retention of health-related beneficial components during household preparation of selenium-enriched African catfish (Clarias gariepinus) fillets

Retention of health-related beneficial components during household preparation of selenium-enriched African catfish (Clarias gariepinus) fillets

Effects of dietary moisture content of extruded diets on physical feed quality and nutritional response in Atlantic salmon (Salmo salar)

Effect of Ginger Extract on Stability and Sensorial Quality of Smoked Mackerel (Scomber scombrus) Fish

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