The effects of cooking salmon sous-vide on its antithrombotic properties, lipid profile and sensory characteristics

Redfern, Shane; Dermiki, Maria; Fox, Shelley; Lordan, Ronan; Shiels, Katie; Saha, Sukant; Τσούπρας, Αλέξανδρος; Zabetakis, Ioannis

doi:10.1016/j.foodres.2020.109976

Cited by 22 publications

(29 citation statements)

References 53 publications

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“…Thus, bioactive fish PL, like phospholipids and glycolipids baring n-3 PUFA in their structure, possess much higher bioavailability of their n-3 PUFA when compared to neutral forms of TAG or lipid esters of the n-3 PUFA, due to their amphiphilic properties (they “travel” in plasma lipoproteins and are incorporated into cell-membranes more easily, including surpassing the blood-brain barrier) [ 6 , 29 , 32 , 68 ]. Consequently, fish PL rich in n-3 PUFA have been found to reduce the risk for inflammation-related chronic disorders, such as atherosclerosis and CVD, and improve neural function in much lower amounts, like those found in moderate consumption of fish (0.25 g/day), partly due to their higher bioavailability of their bio-functional n-3 PUFA content [ 6 , 9 , 26 , 27 , 28 , 29 , 30 , 31 , 32 , 60 , 63 ]. Fish PL have been suggested to act as more effective modes of transports for n-3 PUFA [ 33 , 68 ], and thus having higher anti-thrombotic and anti-inflammatory bio-efficacy [ 9 , 26 , 27 , 30 , 31 , 60 ].…”

Section: Fish Lipid Bioactives and Health Benefitsmentioning

confidence: 99%

“…Consequently, fish PL rich in n-3 PUFA have been found to reduce the risk for inflammation-related chronic disorders, such as atherosclerosis and CVD, and improve neural function in much lower amounts, like those found in moderate consumption of fish (0.25 g/day), partly due to their higher bioavailability of their bio-functional n-3 PUFA content [ 6 , 9 , 26 , 27 , 28 , 29 , 30 , 31 , 32 , 60 , 63 ]. Fish PL have been suggested to act as more effective modes of transports for n-3 PUFA [ 33 , 68 ], and thus having higher anti-thrombotic and anti-inflammatory bio-efficacy [ 9 , 26 , 27 , 30 , 31 , 60 ]. Moreover, unlike n-3 PUFA, marine PL are less prone to oxidation [ 32 , 105 ].…”

Section: Fish Lipid Bioactives and Health Benefitsmentioning

confidence: 99%

“…Most importantly, fish PL have also modulated or even reduced the formation of arteriosclerotic plaques [ 61 ], by reducing the levels of the inflammatory and thrombotic mediator, PAF, and its atherogenic effects ( Figure 2 ) [ 26 , 27 ]. Apart from modulating PAF-metabolism towards reduced PAF-levels, fish PL have also inhibited the inflammatory and thrombotic pathways of both PAF and Thrombin, while they have reduced the platelet activation and aggregation induced by well-established platelet agonists, collagen, and ADP [ 9 , 30 , 31 , 60 , 63 ], and also showed strong anti-inflammatory activities in general ( Figure 2 ) [ 115 ], with several proposed health benefits [ 28 , 29 ]. Marine polar lipid bio-functional compounds such as fish PL have been suggested to have higher anti-inflammatory and anti-thrombotic bio-efficacy [ 6 , 28 , 32 ], and act as more effective modes of transport for PUFA than triglycerides to various organs of the body [ 33 , 68 ].…”

Section: Fish Lipid Bioactives and Health Benefitsmentioning

confidence: 99%

“…Apart from the strong anti-inflammatory and anti-thrombotic properties of fish PL, PL from oily fish rich in n-3 PUFA, such as salmon and herring, showed also very low levels of their n-6/n-3 PUFA ratio [ 9 , 30 , 31 , 60 ], which further supports the higher anti-inflammatory bio functionality and cardio-protective properties of fish PL, since the lower the values for this ratio, the higher the protection against inflammation and related chronic disorders, including CVD [ 19 ]. The rich in n-3 PUFA PL are usually transferred from plasma lipoproteins to cell-membranes, where a cytoplasmic PLA2 release the n-3 PUFA from the sn -2 position of these membrane bound PL, while the released n-3 PUFA interacts with the eicosanoids pathways (COX-enzymes) for reducing and resolving inflammation and the inflammatory cell-response ( Figure 2 ).…”

Section: Fish Lipid Bioactives and Health Benefitsmentioning

confidence: 99%

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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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Section: Fish Lipid Bioactives and Health Benefitsmentioning

confidence: 99%

Section: Fish Lipid Bioactives and Health Benefitsmentioning

confidence: 99%

Section: Fish Lipid Bioactives and Health Benefitsmentioning

confidence: 99%

Section: Fish Lipid Bioactives and Health Benefitsmentioning

confidence: 99%

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

et al. 2022

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“…Dietary guidelines recommend consumption of oily fish (such as salmon) once a week, and regular consumption has been shown to be associated with cardioprotective effects (Gil & Gil, 2015;Goel et al, 2018). Redfern et al (2021) suggested that use of SV (52-65 °C, 15 min) effectively preserved bioactive components (polar lipids) in both brined and un-brined salmon, which showed anti-thrombogenic properties against platelet aggregation induced by the potent inflammatory mediator platelet-activating factor (Tsoupras et al, 2018(Tsoupras et al, , 2019. Contrastingly, high-temperature SV (80 °C, 15 min) led to reduced antithrombotic properties of polar lipids in salmon and reduced content of polyunsaturated fatty acid eicosapentaenoic acid in the absence of brine.…”

Section: Impact On Protein and Fat Contents In Aquatic Food Productsmentioning

confidence: 99%

Application of sous vide cooking to aquatic food products: a review

Cui

Lou

et al. 2022

Food Sci. Technol

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With the development of cooking technology towards a more quantitative science, consumers have begun to consider cooking as no longer limited to traditional methods. Through continuous recognition, the concept of molecular cooking has gradually entered the mainstream. In addition to the traditional way of conceiving cooking, and on the premise of ensuring food safety and adequate nutrition, food components considered at the molecular level and the use of modern cooking equipment in the preparation of innovative dishes can be combined by employing physical, chemical, and biological strategies. The sous vide (SV) cooking method refers to cooking using precisely controlled temperature and time of vacuum-packed food, which results in a food that is safe, nutritious, convenient, and easy to prepare. As a result, healthy SV preparations are widely accepted among families as well as single and elderly people. This technology has been widely used in catering, food retail, and health food market. In this review, important aspects of the origin and development of SV technology as well as its impact on the quality of aquatic products are discussed. In addition, current existing problems, and prospects to better promote SV technology in aquatic product processing are highlighted. Collectively, this review provides references for the application of SV cooking technology to the industrial processing of aquatic products.

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Sous vide processing: a viable approach for the assurance of microbial food safety

et al. 2022

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As consumer needs change, innovative food processing techniques are being developed that have minimal impact on food quality and ensure its microbiological safety. Sous vide (SV) is an emerging technology of cooking foods in vacuum pouches at specific temperatures, which results in even heat distribution. Presented here is an overview of the current state of the art in the application of SV techniques for processing and preserving foods. Unlike the conventional thermal food processing approach, the precise nature of the SV method improves food quality, nutrition and shelf-life while destroying microorganisms. Foods processed by SV are usually subjected to temperatures between 50 and 100 °C. Although sufficient for food preparation/ processing, its effectiveness in eliminating microbial pathogens, including viruses, parasites, vegetative and spore forms of bacteria, is limited. However, the inactivation of spore-forming microbes can be enhanced by combining the technique with other non-thermal methods that exert negligible impact on the nutritional, flavour and sensory characteristics of foods. In addition to exploring the mechanism of action of SV technology, the challenges related to its implementation in the food industry are also discussed. SV method potential, applications, and impacts on spore-forming microbes and spore inactivation are explored in this review. Through the debate and discussion presented, further research and industrial applications of this food processing method could be guided.

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The effects of cooking salmon sous-vide on its antithrombotic properties, lipid profile and sensory characteristics

Cited by 22 publications

References 53 publications

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

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

Application of sous vide cooking to aquatic food products: a review

Sous vide processing: a viable approach for the assurance of microbial food safety

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