Proximate and fatty acid composition of 13 important freshwater fish species in central Europe

Linhartová, Zuzana; Krejsa, Jakub; Zajíc, Tomáš; Másílko, Jan; Sampels, Sabine; Mráz, Jan

doi:10.1007/s10499-018-0243-5

Cited by 48 publications

(56 citation statements)

References 29 publications

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“…AI and TI of the flesh of 13 freshwater fish (Czech Republic) ranged from 0.27 to 0.63 and from 0.20 to 0.61, respectively. These results suggest that the flesh of all examined species (except for Nile Tilapia) is of high nutritional quality and affords great benefits to human health [ 80 ]. According to De Sousa et al [ 81 ], Nile tilapia from continental aquaculture in Paraiba State (Brazil) can be recommended for human consumption due to low AI and TI indices and hypocholesterolemic/hypercholesterolemic fatty acids ratio (H/H).…”

Section: Discussionmentioning

confidence: 99%

Using Rutilus rutilus (L.) and Perca fluviatilis (L.) as Bioindicators of the Environmental Condition and Human Health: Lake Łańskie, Poland

Łuczyńska

Paszczyk

Luczynski

et al. 2020

IJERPH

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The aim of this study was to determine the mercury content and fatty acids profile in roach (Rutilus rutilus L.) and European perch (Perca fluviatilis L.) from Lake Łańskie (Poland). Mercury content was higher in the muscles than other organs in both species (p < 0.05). Mercury accumulates along the food chain of the lake’s ecosystem. The value of the bioconcentration factor (BCF) indicated that Hg had accumulated in the highest amounts in muscles and in the other organs as follows: muscles > liver > gills > gonads. The metal pollution index (MPI) and target hazard quotient (THQ) were below 1, which means that these fish are safe for consumers. The values of HIS, GSI and FCF indicators show that both species of fish can be good indicators of water quality and food contamination. There were few differences between fatty acid content in the muscles of perch and roach. Contents of fatty acids having an undesirable dietary effect in humans (OFA—hypercholesterolemic fatty acids) were lower compared to hypocholesterolemic fatty acids (DFA, i.e., the desirable ones). In addition, the lipid quality indices AI and TI in the muscles of fish were at 0.40 and 0.22 (perch) and at 0.35 and 0.22 (roach), respectively. On this basis, it can be concluded that the flesh of the fish studied is beneficial from the health point of view.

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Section: Discussionmentioning

confidence: 99%

Using Rutilus rutilus (L.) and Perca fluviatilis (L.) as Bioindicators of the Environmental Condition and Human Health: Lake Łańskie, Poland

Łuczyńska

Paszczyk

Luczynski

et al. 2020

IJERPH

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“…Fish in the study were from rivers (an extensive type of farming, natural source of food), ponds (a semi-intensive type of farming, natural source of food plus feeding with grains) and aquaculture (an intensive type of farming, feeding with pellets), selected according to the size and processed in the laboratory (left fillet with skin) for fatty acid analyses. The results of Linhartová et al [36] in the reduced version are in Tables 1 and 2. Results show that fish of the same species have always higher fatty acid content from the more intensive method of breeding (i.e.…”

Section: Influence Of the Feedingmentioning

confidence: 99%

“…Together withthe place or system of cultivation, feeding seems to have the biggest impact on fatty acid composition [34,35]. Fatty acid composition of most common freshwater fish species studied [36]. Fish in the study were from rivers (an extensive type of farming, natural source of food), ponds (a semi-intensive type of farming, natural source of food plus feeding with grains) and aquaculture (an intensive type of farming, feeding with pellets), selected according to the size and processed in the laboratory (left fillet with skin) for fatty acid analyses.…”

Section: Influence Of the Feedingmentioning

confidence: 99%

Factors Influencing the Lipid Content and Fatty Acids Composition of Freshwater Fish: A Review

Všetičková

Suchý

Straková

2020

AJFAR

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Fish farming has a long tradition in Central Europe. Aquaculture is highly developed here and even so, freshwater fish meat consumption is still very low. Freshwater fish meat is an important source of n–3 long-chain polyunsaturated fatty acids (PUFA), principally eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) which have an indisputable effect on human health and prevent the genesis of human coronary disease. Previous researches revealed many aspects affecting the PUFA quantity. In general, the fatty acid composition of fish lipids affects age, seasonal change, nutrition, sex, reproductive cycle, geographical location, etc. This review represents a step towards the characterization of the fatty acid composition of economically important freshwater fish species from different points of view, including the above-mentioned factors and taking into consideration the way of stunning and differences of lipid composition in individual fish body sections.

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“…In broth, rosemary extract proved to be the most efficient biopreservative, but this was not confirmed in the food model, where the presence of food model components probably played a key role. Common carp meat usually consists of 17–18% proteins, 6–8% lipids and 1.5–2% ash . Carnosic acid is soluble in lipids.…”

Section: Discussionmentioning

confidence: 99%

“…Common carp meat usually consists of 17-18% proteins, 6-8% lipids and 1.5-2% ash. 33 Carnosic acid is soluble in lipids. Therefore, interactions between hydrophobic active compounds in the rosemary extract and lipids from the food model are plausible, thereby reducing the availability of the active compounds to the bacteria and, consequently, leading to their lower antimicrobial activity.…”

Section: Discussionmentioning

confidence: 99%

Combination of rosemary extract and buffered vinegar inhibits Pseudomonas and Shewanella growth in common carp (Cyprinus carpio)

et al. 2020

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BACKGROUND Aquaculture is the fastest growing food‐production sector, and common carp (Cyprinus carpio) is one of the most cultivated fish species in the world. Due to its intrinsic characteristics, fish meat is highly susceptible to microbiological spoilage. Pseudomonas and Shewanella are the primary and secondary occurring microbiota during storage of fish meat, with significant contribution to spoilage with the formation of hydrolytic enzymes (lipases and proteases). RESULTS With in vitro testing, we show that rosemary extract (Inolens4), buffered vinegar and their combination (SyneROX) exhibit antimicrobial effects against P. fragi, P. psychrophila, S. putrefaciens and S. xiaemensis at concentrations of 3.13 and 1.56 mg mL−1. The combination was the most effective in inhibiting growth of selected bacteria in food model, and production of lipases and proteases during 9 days at 5 °C. In situ testing of antimicrobial dip treatment of carp meat determined that aerobic mesophilic, total psychrotrophic, Pseudomonas and hydrogen sulfide producer counts were reduced in all treatments, with the most prominent influence being shown by the combination and buffered vinegar. CONCLUSIONS Our study highlights the importance of a multilevel assessment of the antimicrobial potential of biopreservatives under conditions comparable to those of the selected food. Investigation with bacteria and food model provided coherent and consistent data for the evaluation of the antimicrobial potential for carp meat. Combination of buffered vinegar (as active antimicrobial) and rosemary extract, with well‐known and researched antioxidant properties but low in situ antimicrobial activity, represents a good potential for combined effect in preservation of fish meat. © 2020 Society of Chemical Industry

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Proximate and fatty acid composition of 13 important freshwater fish species in central Europe

Cited by 48 publications

References 29 publications

Using Rutilus rutilus (L.) and Perca fluviatilis (L.) as Bioindicators of the Environmental Condition and Human Health: Lake Łańskie, Poland

Using Rutilus rutilus (L.) and Perca fluviatilis (L.) as Bioindicators of the Environmental Condition and Human Health: Lake Łańskie, Poland

Factors Influencing the Lipid Content and Fatty Acids Composition of Freshwater Fish: A Review

Combination of rosemary extract and buffered vinegar inhibits Pseudomonas and Shewanella growth in common carp (Cyprinus carpio)

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