Polyunsaturated fatty acids in the fish meat and their significance for human health

Pavlićević, Nataša; Baltić, Milan Ž.; Dimitrijević, Mirjana; Karabasil, Neđeljko; Đorđević, Vesna; Marković, Radmila; Grbić, Slaven

doi:10.5937/tehmesa1401001p

Cited by 6 publications

(5 citation statements)

References 7 publications

(16 reference statements)

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“…Adding small amounts of fat to food ingredients prior to vacuum sealing prevents adhesion of proteins to the pouch cooking surfaces and improves texture, juiciness and flavour of final product. The plastic barrier significantly limits diffusion of oxygen into the food and subsequent oxidation of lipids, which is important for preserving the quality and health benefits of essential polyunsaturated fatty acids in human nutrition (Pavlicevic et al, 2014). As confirmed by Schellekens (1996), the oxidation of unsaturated fatty acids was less pronounced in sous vide fish than in fish prepared at the higher temperatures during traditional cooking.…”

Section: The Nutritional Quality Of Sous Vide Foodmentioning

confidence: 96%

The Safety and Quality of Sous Vide Food

et al. 2018

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The demands of contemporary health conscious consumers are increasingly focused on minimally processed, convenient and aff ordable food that retains its natural sensory qualities along with nutritional value. In order to fully respond to these expectations, the use of sous vide processing technology, which refers to cooking vacuum-sealed food in heat-stable plastic pouches under precisely monitored conditions, has been widely adopted. Due to the low temperatures of sous vide processing, most research on this processing method is associated with biological hazards such as Listeria monocytogenes, Bacillus cereus and Clostridium botulinum. Not only has sous vide long been accepted by the food industry, in recent years, it has also been applied in households and in restaurants which are searching for innovative ways to attract more health conscious consumers. In this review, the authors present basic techniques, benefi ts and disadvantages of sous vide cooking and consider the great eff orts the modern food industry is undertaking to extend shelf-life, ensure microbiological safety and maintain nutritional and organoleptic quality of sous vide food products.

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Section: The Nutritional Quality Of Sous Vide Foodmentioning

confidence: 96%

The Safety and Quality of Sous Vide Food

et al. 2018

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“…As a plastic barrier is being used in this process, it limits the diffusion of oxygen to the food. This in turn prevents lipid oxidation, which is a benefit, as PUFAs will be preserved, and they provide major health benefits in human nutrition [ 224 ]. The oxidation of unsaturated fatty acid does not occur as frequently in sous-vide fish compared to other conventional methods of cooking at higher temperatures [ 225 ].…”

Section: The Effects Of Thermal Processing—cooking On the Bio-functio...mentioning

confidence: 99%

Cardio-Protective Properties and Health Benefits of Fish Lipid Bioactives; The Effects of Thermal Processing

et al. 2022

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The beneficial effects of fish-derived lipid bioactives have come to prominence over the last few decades, especially for their utilization in fish oils, supplements, and nutraceuticals. Omega-3 (n-3) polyunsaturated fatty acids (PUFA), lipid vitamins, carotenoids, and polar lipid bioactives from fish have shown to possess a vast range of beneficial effects against a multitude of chronic disorders and especially against inflammation-and cardiovascular disorders (CVD). The observed cardio-protective effects and health benefits are believed to be attributed to the synergy of these fish-derived lipid bioactives. Within the present article the recent findings in the literature on the lipid content of the mainly consumed fish species, their bio-functionality, and cardio-protective benefits is thoroughly reviewed. Moreover, the recovery and valorization of such lipid bioactives from fish by-products and fishing by-catch, in order to reduce waste, while developing useful products containing cardio-protective lipids from the leftover materials of fisheries and aquaculture industries, are also of industrial and environmental interest. Emphasis is also given to the effects of heat treatments during fish processing on the structures and bio-functionality of these marine lipid bioactives, based on the paradigm of different cooking methodologies and thermal processing, while the compounds produced during such treatment(s) with detrimental changes in the fish lipid profile, which can reduce its cardio-protective efficacy, are also reviewed. Novel green extraction technologies and low temperature processing and cooking of fish and fishery by-products are needed to reduce these undesirable effects in a sustainable and environmentally friendly way.

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“…Vegetarian diets are abundant in n-6 fatty acids (linoleic acid), while lower serum levels of n-3 fatty acids, i.e. eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), which are thought to be important for immune, cognitive and cardiac functions, have been reported in vegans (Pavlicevic et al, 2014). Plant-derived linolenic acid can be converted to EPA and DHA in vivo, but the conversion rate is rather slow and vegan sources of n-3 fatty acids are limited to canola oil, flaxseed and flaxseed oil, and olive oil (McEvoy et al, 2012).…”

Section: Health Hazards Associated With Plant-based Dietsmentioning

confidence: 99%

Being a Vegetarian: Health Benefits and Hazards

et al. 2018

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A b s t r a c t: Although their anatomical features disclose the herbivorous nature of humans, an omnivorous diet can be considered an evolutionary advantage that has supported human survival. Over recent decades, vegetarianism has signifi cantly increased in developed countries due to the support of scientifi c research, emerging supermarkets and restaurants, and easy-to-access soy products and healthy foods. According to current knowledge, vegetarian diets are associated with signifi cantly lower prevalence of non-infectious chronic diseases. However, while the overall risk of cancer is slightly lower in vegetarians, the fi ndings regarding the location and type of cancer that can be prevented by vegetarian diets are inconclusive. In addition to this, it remains unclear whether health benefi ts of vegetarian diets can be attributed to the avoidance of meat, or to the increased intake of dietary fi bre, n-6 fatty acids, vitamins C, B9 and E, potassium, magnesium and phyto-chemicals, or to both of these factors. As a vegetarian diet becomes more restrictive, intake of adequate daily energy and of n-3 fatty acids, essential amino acids, vitamin B12, zinc, calcium and iron becomes more diffi cult to achieve, which is particularly challenging in children who have higher nutrient requirements relative to body weight than adults.

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Polyunsaturated fatty acids in the fish meat and their significance for human health

Cited by 6 publications

References 7 publications

The Safety and Quality of Sous Vide Food

The Safety and Quality of Sous Vide Food

Cardio-Protective Properties and Health Benefits of Fish Lipid Bioactives; The Effects of Thermal Processing

Being a Vegetarian: Health Benefits and Hazards

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