Marine and farmed fish in the Polish market: Comparison of the nutritional value

Usydus, Zygmunt; Szlinder-Richert, Joanna; Adamczyk, Maria; Szatkowska, Urszula

doi:10.1016/j.foodchem.2010.10.080

Cited by 95 publications

(89 citation statements)

References 39 publications

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“…In agreement with our findings, Usydus et al (2011) determined that the water content of frozen Vietnamese Pangasius products marketed in Poland was 84.7 ± 0.3 %. Karl et al (2010) reported that frozen Vietnamese Pangasius products marketed in Germany had lower values of water content which ranged from 78.1 to 83.3 %, value of drip losses between 12.5 and 24.6 % and pH values between 6.3 and 7.6.…”

Section: Physico-chemical Characteristicssupporting

confidence: 92%

Microbiota of frozen Vietnamese catfish (Pangasius hypophthalmus) marketed in Belgium

et al. 2016

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Background: Vietnamese catfish (Pangasius hypophthalmus) is highly appreciated in many European countries, the U.S., Canada, Japan etc. This paper presents an overview of the microbiota of frozen Vietnamese catfish products marketed in Belgium. Samples of Pangasius steaks, portions and fillets from six brands were collected from supermarkets located in Ghent, Belgium. Results: The total psychrotrophic and mesophilic aerobic counts of the samples evaluated from each brand did not differ significantly (p > 0.05) and ranged from 3.8-5.2 log CFU/g and 3.8-4.8 log CFU/g, respectively. Lactic acid bacteria counts varied from 2.2 to 4.1 log CFU/g while the counts of presumptive Enterobacteriaceae ranged from 1.6 to 3.8 log CFU/g. A total of 132 isolates were collected from the plates used to enumerate the microbial parameters mentioned above. Fourteen different genera and 18 different species were identified by means of 16S rRNA gene sequencing. The most prevalent genera of Lactococcus (31.2 %), Staphylococcus (11.7 %), Serratia (10.4 %), Acinetobacter (9.1 %), Enterococcus (7.8 %) and Pseudomonas spp. (6.5 %) were identified by means of 16S rRNA gene sequencing. Conclusion:The results obtained provide an overview of the dominant microbiota on frozen Pangasius which is useful for the development of appropriate preservation techniques for thawed Pangasius products.

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Section: Physico-chemical Characteristicssupporting

confidence: 92%

Microbiota of frozen Vietnamese catfish (Pangasius hypophthalmus) marketed in Belgium

et al. 2016

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“…Ash content of this research has same trend with Mahboob et al (2004); Usydus et al (2011) and Deng et al (2016) that reported ash content of wild and cultured fish were same. Ash content expressed the mineral content.…”

Section: Ash Contentsupporting

confidence: 86%

Nutritional Content of Wild and Cultured Eel (Anguilla bicolor) from Southern Coast of Central Java

Wijayanti

Setiyorini

2018

Indo. J. Mar. Sci.

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Culture of eel is being pursued in Indonesia, including Central Java,however there has been no data about proximate analysis of both wildand cultured eel. The purpose of this study was to determine the nutritional content of both the wild and the culturedeel Anguilla bicolor from Southern coast of Central Java. Nutritinonal content observed were moisture, protein, fat, ash and carbohydrates content, Vitamin A, Vitamin E and Mineral (Mg, Zn, Ca, Fe 81%, 16.20%, 1.39%, 17.92%, 1.34%, 3316.38 mg.100g -1 , and 0.21% respectively, while the cultured eel were 62.36%, 17.50%, 0.13%, 17.72%, 1.33%, 2068.55 mg.100g -1 and 0.224%, respectively. Magnesium (Mg); Zinc (Zn); Iron (Fe) content of wild and cultured eel respectively 145.35 ppm; 20.9 ppm; 48.08 ppm and 121.97 ppm; 24.44 ppm; 30.99 ppm. Calcium (Ca) content wild and cultured eel were 0.52% and 0.48% respectively.

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“…Since fish species differ in EPA and DHA content, they have different nutritional value for humans. Thereby, the study of PUFA content in diverse food fish species from various locations is essential in order to compare the benefits they offer for the consumer health (Usydus et al 2011;Chuang et al 2012).…”

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confidence: 99%

Effect of the way of cooking on contents of essential polyunsaturated fatty acids in filets of zander

Gladyshev¹,

Sushchik²,

Gubanenko³

et al. 2014

Czech J. Food Sci.

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Gladyshev M.I., Sushchik N.N., Gubanenko G.A., Makhutova O.N., Kalachova G.S., Rechkina E.A., Malyshevskaya K.K. (2014): Effect of the way of cooking on contents of essential polyunsaturated fatty acids in filets of zander. Czech J. Food Sci., 32: 226-231.Fatty acid content of raw and cooked zander (Sander lucioperca) was studied. Special attention was paid to long-chain polyunsaturated fatty acids: eicosapentaenoic, 20:5 n-3 (EPA) and docosahexaenoic, 22:6 n-3 (DHA), and also to the n-6/n-3 ratio, which are regarded as indicators of nutritive value. As found, the heat treatments, boiling, stewing and frying, including those in a convection steam oven (CSO), did not significantly decrease the content of EPA and DHA in the products. Boiling and stewing appeared to give products of a higher nutritive value, regarding the above indicators, than frying and cake preparation. Frying of zander in CSO was found to be more beneficial for nutrition compared to pan-frying. The cooked zander had higher EPA and DHA contents than many other popular food fish species, and also had a high nutritive value due to the low n-6/n-3 ratio when boiled and stewed.

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Marine and farmed fish in the Polish market: Comparison of the nutritional value

Cited by 95 publications

References 39 publications

Microbiota of frozen Vietnamese catfish (Pangasius hypophthalmus) marketed in Belgium

Microbiota of frozen Vietnamese catfish (Pangasius hypophthalmus) marketed in Belgium

Nutritional Content of Wild and Cultured Eel (Anguilla bicolor) from Southern Coast of Central Java

Effect of the way of cooking on contents of essential polyunsaturated fatty acids in filets of zander

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