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Evaluation of fatty acid‐related nutritional quality indices in processed and raw (Lethrinus lentjan) fish fillets
The Lethrinus lentjan fish is economically and nutritionally important in Iran. Therefore, knowledge of their chemical composition can help in the development of functional foods. In the present study, proximate and fatty acid compositions were determined in fresh and marinated Lethrinus lentjan fis...
Autores principales: | , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
John Wiley and Sons Inc.
2022
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9922119/ https://www.ncbi.nlm.nih.gov/pubmed/36789051 http://dx.doi.org/10.1002/fsn3.3131 |
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author | Aberoumand, Ali Baesi, Farideh |
author_facet | Aberoumand, Ali Baesi, Farideh |
author_sort | Aberoumand, Ali |
collection | PubMed |
description | The Lethrinus lentjan fish is economically and nutritionally important in Iran. Therefore, knowledge of their chemical composition can help in the development of functional foods. In the present study, proximate and fatty acid compositions were determined in fresh and marinated Lethrinus lentjan fish. Fatty acids were identified by gas chromatography. The 24 pieces of fresh L. lentjan fish with an average weight of 470 ± 125 g were prepared. After removing wastes, the fish fillet was placed in a dish containing acetic acid, salt, garlic, and red pepper. The marinade product contained n‐6PUFA (7.94%) and n‐3PUFA (3.46%). The results showed that moisture content in the marinade sample decreased, while fat, protein, and ash contents increased and carbohydrate content was also decreased compared to the raw sample. The marinating process increased PUFA percentage (19.32%) and ratio of PUFA and SFA (0.61). The fresh and processed samples showed superior nutritional quality and the lowest h/H ratio, but AI and TI ratios were relatively favorable (p < .05). The thrombogenicity index (TI) (0.46) and atherogenicity index (AI) (3.56) were more than the recommended in terms of risk of coronary heart disease. It can be concluded that fresh and processed fish samples represent an excellent source of high‐quality fat, demonstrating that this fish species’ freshwater can be considered optimal for human consumption. |
format | Online Article Text |
id | pubmed-9922119 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2022 |
publisher | John Wiley and Sons Inc. |
record_format | MEDLINE/PubMed |
spelling | pubmed-99221192023-02-13 Evaluation of fatty acid‐related nutritional quality indices in processed and raw (Lethrinus lentjan) fish fillets Aberoumand, Ali Baesi, Farideh Food Sci Nutr Original Articles The Lethrinus lentjan fish is economically and nutritionally important in Iran. Therefore, knowledge of their chemical composition can help in the development of functional foods. In the present study, proximate and fatty acid compositions were determined in fresh and marinated Lethrinus lentjan fish. Fatty acids were identified by gas chromatography. The 24 pieces of fresh L. lentjan fish with an average weight of 470 ± 125 g were prepared. After removing wastes, the fish fillet was placed in a dish containing acetic acid, salt, garlic, and red pepper. The marinade product contained n‐6PUFA (7.94%) and n‐3PUFA (3.46%). The results showed that moisture content in the marinade sample decreased, while fat, protein, and ash contents increased and carbohydrate content was also decreased compared to the raw sample. The marinating process increased PUFA percentage (19.32%) and ratio of PUFA and SFA (0.61). The fresh and processed samples showed superior nutritional quality and the lowest h/H ratio, but AI and TI ratios were relatively favorable (p < .05). The thrombogenicity index (TI) (0.46) and atherogenicity index (AI) (3.56) were more than the recommended in terms of risk of coronary heart disease. It can be concluded that fresh and processed fish samples represent an excellent source of high‐quality fat, demonstrating that this fish species’ freshwater can be considered optimal for human consumption. John Wiley and Sons Inc. 2022-11-09 /pmc/articles/PMC9922119/ /pubmed/36789051 http://dx.doi.org/10.1002/fsn3.3131 Text en © 2022 The Authors. Food Science & Nutrition published by Wiley Periodicals LLC. https://creativecommons.org/licenses/by/4.0/This is an open access article under the terms of the http://creativecommons.org/licenses/by/4.0/ (https://creativecommons.org/licenses/by/4.0/) License, which permits use, distribution and reproduction in any medium, provided the original work is properly cited. |
spellingShingle | Original Articles Aberoumand, Ali Baesi, Farideh Evaluation of fatty acid‐related nutritional quality indices in processed and raw (Lethrinus lentjan) fish fillets |
title | Evaluation of fatty acid‐related nutritional quality indices in processed and raw (Lethrinus lentjan) fish fillets |
title_full | Evaluation of fatty acid‐related nutritional quality indices in processed and raw (Lethrinus lentjan) fish fillets |
title_fullStr | Evaluation of fatty acid‐related nutritional quality indices in processed and raw (Lethrinus lentjan) fish fillets |
title_full_unstemmed | Evaluation of fatty acid‐related nutritional quality indices in processed and raw (Lethrinus lentjan) fish fillets |
title_short | Evaluation of fatty acid‐related nutritional quality indices in processed and raw (Lethrinus lentjan) fish fillets |
title_sort | evaluation of fatty acid‐related nutritional quality indices in processed and raw (lethrinus lentjan) fish fillets |
topic | Original Articles |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9922119/ https://www.ncbi.nlm.nih.gov/pubmed/36789051 http://dx.doi.org/10.1002/fsn3.3131 |
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