Seasonal variation in the fatty acid composition of three Mediterranean fish – sardine (Sardina pilchardus), anchovy (Engraulis encrasicholus) and picarel (Spicara smaris)

Zlatanos, Spiros; Laskaridis, Kostas

doi:10.1016/j.foodchem.2006.09.013

Cited by 140 publications

(141 citation statements)

References 11 publications

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“…The existing literature confirms the high lipid contents in sardines (Kalogeropoulos et al, 2004;Zlatanos & Laskaridis, 2007), and anchovy and picarel, from the same origin as in our study, by the end of winter (Zlatanos & Laskaridis, 2007). The increased contents of lipid-originating carbonyl compounds in fatty fish when compared to lean fish has been reported previously (Iglesias et al, 2010).…”

Section: Resultssupporting

confidence: 92%

Volatile compounds of some popular Mediterranean seafood species

2013

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The volatile compounds of highly commercialised fresh Mediterranean seafood species, including seven fish (sand-smelt Atherina boyeri, picarel Spicara smaris, hake Merluccius merluccius, pilchard Sardina pilchardus, bogue Boobps boops, anchovy Engraulis encrasicolus and striped-mullet Mullus barbatus), squid (Loligo vulgaris), shrimp (Parapenaeus longirostris) and mussel (Mytilus galloprovincialis), were evaluated by simultaneous steam distillation-extraction and subsequent GC-MS analysis. A total of 298 volatile compounds were detected. The mussels contained the highest total concentration of volatile compounds, while pilchard among fish species contained the highest number and concentrations of volatile compounds. Individual patterns of volatile compounds have been distinguished. The fish species when compared to the shellfish species studied, contained 6 to 30 times more 1-penten-3-ol, higher quantities of 2-ethylfuran, and 2,3-pentanedione, which was absent from the shellfish species. Pilchard is characterized by a high concentration of alcohols, shrimps by the high presence of amines and S-compounds, while mussels by high amounts of aldehydes, furans, and N-containing compounds (pyridine, pyrazines and pyrrols). The fatty acid-originating carbonyl compounds in fish seem to be related to the species' fat content.

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Section: Resultssupporting

confidence: 92%

Volatile compounds of some popular Mediterranean seafood species

2013

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“…Oleic acid (18:1n9) was the main MUFA for all the samples analysed which was also supported by other studies in literature for trout species as well as other fish species (Tanakol et al, 1999;Alaşalvar et al, 2002;Aras et al, 2003aAras et al, , 2003bErdem, 2006; Values in the same line followed by different letter are significantly different (P<0.05), n= 3 for each species. Zlatanos et al, 2007). The highest MUFA value was represented by brook trout as 31.94% which was significantly different from hybrids (P<0.05).…”

Section: Resultsmentioning

confidence: 82%

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Şahin¹,

Başçınar²,

Kocabaş³

et al. 2011

Turk. J. Fish. Aquat. Sci.

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Meat yield, biochemical composition, and fatty acid profile of farmed brook trout (Salvelinus fontinalis), Black Sea trout (Salmo trutta labrax) and their hybrids were compared. Hybrids contained significantly higher carcass and meat yield values than brook and Black Sea trout. Although the weight percent head and bone (brook trout as 13.14, 1.66 %, Black Sea trout as 13.52, 1.22 % and their hybrids as 13.92, 1.44 %) of the species were similar, fin, carcass, gonad, liver, internal organs and meat yield of the species were significantly different from each other (P<0.05).

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“…The fatty acids (FA) composition of fish tissue can be affected by diet, size, age, reproductive cycle, salinity, temperature, season and geographical location (Zlatanos and Laskaridis 2007). Moreover, composition and amount of lipids in fish and shellfish products can be influenced under different processing procedures and storage conditions (Anvari et al 2012).…”

Section: Assessment Of Fatty Acid Compositionmentioning

confidence: 99%

Effect of nisin as a biopreservative agent on quality and shelf life of vacuum packaged rainbow trout (Oncorhynchus mykiss) stored at 4 °C

et al. 2013

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Effect of nisin on biochemical and microbial quality and shelf life of vacuum packaged rainbow trout (Oncorhynchus mykiss) during 16 days storage at 4°C was investigated. According to the obtained results, nisin treated fish showed lower (p<0.05) and acceptable biochemical (Peroxide value, thiobarbituric acid-index, pH, and total volatile base nitrogen) and bacteriological (total viable counts, psychrotrophic viable counts, and lactic acid bacteria) attributes up to 16 days storage at 4°C compared with those treated without nisin. Furthermore, FAs composition analysis indicated that presence of the nisin preserved nutritional quality of fish lipid, so that nisin treated samples contained higher percentage (p>0.05) of essential FAs such as eicosapentaenoic acid and docosahexaenoic acid. This study concluded that treatment of the vacuum packaged rainbow trout with nisin resulted in improvement of quality and extension of shelf life of the fish from 12 to 16 days at 4°C.

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Seasonal variation in the fatty acid composition of three Mediterranean fish – sardine (Sardina pilchardus), anchovy (Engraulis encrasicholus) and picarel (Spicara smaris)

Cited by 140 publications

References 11 publications

Volatile compounds of some popular Mediterranean seafood species

Volatile compounds of some popular Mediterranean seafood species

Untitled

Effect of nisin as a biopreservative agent on quality and shelf life of vacuum packaged rainbow trout (Oncorhynchus mykiss) stored at 4 °C

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