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Content of essential polyunsaturated fatty acids in three canned fish species / M. I. Gladyshev [et al.] // International Journal of Food Sciences and Nutrition. - 2009. - Vol. 60, Is. 3. - P224-230, DOI 10.1080/09637480701664761 . - ISSN 0963-7486
Кл.слова (ненормированные):
Canned fish -- Essential polyunsaturated fatty acids -- Herring -- Saury -- Sprat -- docosahexaenoic acid -- essential fatty acid -- icosapentaenoic acid -- linoleic acid -- linolenic acid -- oleic acid -- polyunsaturated fatty acid -- article -- Baltic sprat -- canned food -- controlled study -- fatty acid analysis -- fish -- food analysis -- nonhuman -- Pacific herring -- Pacific saury -- Russian Federation -- species difference -- Animals -- Fatty Acids, Unsaturated -- Fish Products -- Fishes -- Food Handling -- Food, Preserved -- Gas Chromatography-Mass Spectrometry -- Russia -- Clupea harengus -- Clupea pallasi -- Clupeidae -- Cololabis saira -- Sprattus sprattus -- Sprattus sprattus balticus
Аннотация: Three canned fish species - Pacific saury (Cololabis saira), Pacific herring (Clupea harengus) and Baltic sprat (Sprattus sprattus) - most common and popular in Russia, were analyzed for fatty acids. Special attention was paid to long-chain essential polyunsaturated fatty acids: eicosapentaenoic acid (20:5?3) and docosahexaenoic acid (22:6?3). Sums of eicosapentaenoic acid and docosahexaenoic acid in saury, herring and sprat were, on average, 2.42, 1.80 and 1.43 g/100 g product, respectively. Contents of these essential acids in all the canned fish species were found to be very high compared with many other fish reported in the available literature. All the canned fish appeared to be highly valuable products for human nutrition concerning the content of eicosapentaenoic and docosahexaenoic acids.

Scopus
Держатели документа:
Institute of Biophysics, Siberian Branch, Russian Academy of Sciences, Akademgorodok, Krasnoyarsk, Russian Federation
Siberian Federal University, Krasnoyarsk, Russian Federation : 660036, Красноярск, Академгородок, д. 50, стр. 50

Доп.точки доступа:
Gladyshev, M.I.; Sushchik, N.N.; Makhutova, O.N.; Kalachova, G.S.

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Effect of boiling and frying on the content of essential polyunsaturated fatty acids in muscle tissue of four fish species / M. I. Gladyshev [et al.] // Food Chemistry. - 2007. - Vol. 101, Is. 4. - P1694-1700, DOI 10.1016/j.foodchem.2006.04.029 . - ISSN 0308-8146
Кл.слова (ненормированные):
Cod -- Essential polyunsaturated fatty acids -- Herring -- Sole -- Trout -- docosahexaenoic acid -- icosapentaenoic acid -- polyunsaturated fatty acid -- article -- Atlantic cod -- Atlantic herring -- boiling point -- brown trout -- controlled study -- cooking -- fish -- food processing -- frying -- Lepidopsetta bilineata -- muscle tissue -- nonhuman -- Norway -- raw meat -- Russian Federation -- sample -- Clupea pallasi -- Clupeidae -- Gadus ogac -- Lepidopsetta bilineata -- Martes pennanti -- Paraplagusia bilineata -- Salmo trutta -- Salmonidae
Аннотация: Frozen samples of common fish species, sea trout (Salmo trutta), from Norway and Siberia, herring (Clupea harengus pallasi), rock sole (Lepidopsetta bilineata) and cod (Gadus morhua maris-albi), collected from a wholesale market in Krasnoyarsk city (Siberia, Russia) were analyzed. Special attention was paid to long-chain essential polyunsaturated fatty acids: eicosapentaenoic, 20:5?3 (EPA) and docosahexaenoic, 22:6?3 (DHA). Heat-treatment (cooking and frying) did not in general significantly decrease the contents of EPA and DHA compared to raw fish species, except for a modest reduction in Norwegian trout during frying. Boiled trout appeared to be a more valuable fish dish for obtaining the officially recommended appropriate daily intake of EPA + DHA for humans. Herring and sole had intermediate values, while boiled cod had a comparatively low value. В© 2006 Elsevier Ltd. All rights reserved.

Scopus
Держатели документа:
Institute of Biophysics, Siberian Branch, Russian Academy of Sciences, Akademgorodok, Krasnoyarsk 660036, Russian Federation
Krasnoyarsk State Trade-Economical Institute, Lidiya Prushinskaya Street, 2, Krasnoyarsk 660075, Russian Federation : 660036, Красноярск, Академгородок, д. 50, стр. 50

Доп.точки доступа:
Gladyshev, M.I.; Sushchik, N.N.; Gubanenko, G.A.; Demirchieva, S.M.; Kalachova, G.S.

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