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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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Effect of way of cooking on content of essential polyunsaturated fatty acids in muscle tissue of humpback salmon (Oncorhynchus gorbuscha) / M. I. Gladyshev [et al.] // Food Chemistry. - 2006. - Vol. 96, Is. 3. - P446-451, DOI 10.1016/j.foodchem.2005.02.034 . - ISSN 0308-8146
Кл.слова (ненормированные):
antioxidant -- docosahexaenoic acid -- essential fatty acid -- icosapentaenoic acid -- omega 3 fatty acid -- polyunsaturated fatty acid -- animal tissue -- conference paper -- controlled study -- cooking -- ecological niche -- evolution -- fish -- fluid intake -- food analysis -- freezing -- frying -- heat treatment -- heating -- hypothesis -- market -- muscle tissue -- nonhuman -- oncorrhynchus gorbuscha -- reduction -- Russian Federation -- salmon -- statistical significance -- Animalia -- Oncorhynchus gorbuscha -- Pisces -- Salmonidae
Аннотация: Contents of fatty acids in filets of unfrozen (control), boiled, fried, roasted and boiled in a small amount of water humpback salmon, collected from a wholesale market in Krasnoyarsk city (Siberia, Russia) were analyzed. Special attention was paid to essential polyunsaturated fatty acids of ?3 family: eicosapentaenoic, 20:5?3 (EPA) and docosahexaenoic, 22:6?3 (DHA). Heat treatment in general did not decrease content of EPA and DHA in humpback, except a modest reduction during frying. Cooked humpback appeared to be the valuable source of essential ?3 PUFAs, namely EPA and DHA. It was hypothesized that the absence of significant reduction of PUFAs' contents in red flesh of fishes of Salmonidae family during heat treatment may be due to a high level of natural antioxidants which formed in the course of evolution as adaptation to their ecological niche. В© 2005 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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Benefit-risk ratio of canned pacific saury (Cololabis saira) intake: Essential fatty acids vs. heavy metals / O. V. Anishchenko [et al.] // Food Chem. Toxicol. - 2017. - Vol. 101. - P8-14, DOI 10.1016/j.fct.2016.12.035 . - ISSN 0278-6915
Кл.слова (ненормированные):
Benefit-risk ratio -- Canned fish -- Heavy metals -- Polyunsaturated fatty acids (PUFA)
Аннотация: Fatty acid (FA) and element contents were studied in 14 brands of canned (in its own juice and with sunflower oil) saury (Cololabis saira), a popular product of Russian market. Canned saury is a valuable source of essential polyunsaturated FA - eicosapentaenoic acid (EPA, 20:5n-3) and docosahexaenoic acid (DHA, 22:6n-3). To obtain personal daily dose of EPA + DHA of 1 g for prevention of cardiovascular diseases, neural and inflammatory disorders one needs to intake from 26 to 76 g of canned saury, as was calculated for studied brands. ICP-OES analysis of 24 elements showed that Pb concentration in one brand and Cd content in most of studied saury samples exceeded standards for fish meat established by the European Commission. However, values of hazard quotient, HQEFA which estimate benefit-risk ratio of fish intake, indicate that canned saury is safe product for human nutrition. © 2016 Elsevier Ltd

Scopus,
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Держатели документа:
Institute of Biophysics SB RAS, Federal Research Center “Krasnoyarsk Science Center SB RAS”, Akademgorodok, 50/50, Krasnoyarsk, Russian Federation
Siberian Federal University, 79 Svobodny av., Krasnoyarsk, Russian Federation
Federal Regional Center for Standardization, Metrology and Testing in the Krasnoyarsk Region, 1a Vavilov Str., Krasnoyarsk, Russian Federation

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

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Benefit-risk ratio of canned pacific saury (Cololabis saira) intake: Essential fatty acids vs. heavy metals / O. V. Anishchenko [et al.] // Food Chem. Toxicol. - 2017. - Vol. 101. - P8-14, DOI 10.1016/j.fct2016.12.035. - Cited References:51. - The work was partly supported by grant NSh-9249.2016.5 from the President of the Russian Federation. . - ISSN 0278-6915. - ISSN 1873-6351

РУБ Food Science & Technology + Toxicology
Рубрики:
EASTERN MEDITERRANEAN SEA
BREAM SPARUS-AURATA
ESSENTIAL ELEMENTS
Кл.слова (ненормированные):
Polyunsaturated fatty acids (PUFA) -- Benefit-risk ratio -- Heavy metals -- Canned fish
Аннотация: Fatty acid (FA) and element contents were studied in 14 brands of canned (in its own juice and with sunflower oil) saury (Cololabis saira), a popular product of Russian market. Canned saury is a valuable source of essential polyunsaturated FA - eicosapentaenoic acid (EPA, 20:5n-3) and docosahexaenoic acid (DHA, 22:6n-3). To obtain personal daily dose of EPA + DHA of 1 g for prevention of cardiovascular diseases, neural and inflammatory disorders one needs to intake from 26 to 76 g of canned saury, as was calculated for studied brands. ICP-OES analysis of 24 elements showed that Pb concentration in one brand and Cd content in most of studied saury samples exceeded standards for fish meat established by the European Commission. However, values of hazard quotient, HQEFA, which estimate benefit -risk ratio of fish intake, indicate that canned saury is safe product for human nutrition. (C) 2016 Elsevier Ltd. All rights reserved.

WOS,
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Держатели документа:
Krasnoyarsk Sci Ctr SB RAS, Fed Res Ctr, Inst Biophys SB RAS, Akademgorodok 50-50, Krasnoyarsk 660036, Russia.
Siberian Fed Univ, 79 Svobodny Av, Krasnoyarsk 660041, Russia.
Fed Reg Ctr Standardizat Metrol & Testing Krasnoy, 1a Vavilov Str, Krasnoyarsk 660093, Russia.

Доп.точки доступа:
Anishchenko, O. V.; Sushchik, N. N.; Makhutova, O. N.; Kalachova, G. S.; Gribovskaya, I. V.; Morgun, V. N.; Gladyshev, M. I.; Russian Federation [NSh-9249.2016.5]

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