Naslov
Nutritive composition and health benefits of filleted fish

Autori
Krešić, Greta ; Dinić, Tanja ; Vulić, Ana ; Kudumija, Nina ; Kvrgić, Kristina ; Pleadin, Jelka

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
Knjiga sažetaka s 11.međunarodnog znanstveno- stručnog skupa Hranom do zdravlja / Jerković, Igor ; Šubarić, Drago ; Jašić, Midhat - Split : Osijek : Tuzla : Kemijsko- tehnološki fakultet Sveučilišta u Splitu ; Prehrambeno-tehnološki fakultet Sveučilišta u Osijeku ; Tehnološki fakultet Univerziteta u Tuzli, 2018, 16-16

ISBN
978-953-7803-09-4

Skup
11th International Scientific and Professional Conference „With food to health“ = 11. međunarodni znanstveno-stručni skup Hranom do zdravlja

Mjesto i datum
Split, Hrvatska, 18.10.2018. - 19.10.2018

Vrsta sudjelovanja
Predavanje

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
cod ; fatty acids ; hake ; nutritive composition ; salmon

Sažetak
Fish represents high nutritional density food due to its low energy value but high content of protein, essential minerals and n-3 polyunsaturated fatty acids. Numerous evidences confirm that regular fish consumption is related to health benefits. Since modern consumers appreciate convenience, demand for frozen fish as a nutritious food that can be quickly prepared either at home or in catering establishments is continuously growing. This study investigated the nutritive composition of three commercially important filleted frozen fishes: Pacific salmon (Oncorhynchus keta), cod (Pollachius virens) and hake (Merluccius hubbsi). In three lots of fillets per each fish species, basic chemical parameters were determined using gravimetric and titrimetric methods whereas methyl esters of fatty acids were analysed by gas chromatography with flame ionization detection The obtained results showed the highest average amount of fat in hake (4.20 g/100 g), while salmon was the richest source of protein (20.26 g/100 g). Hake had significantly higher (p < 0.05) levels of n-6 and n-3 fatty acids, including a higher content of eicosapentaenoic (20:5 n-3 EPA), docosahexaenoic (22:6 n-3 DHA) and α-linolenic (18:3 n-3 ALA) acid, compared to the other two species. Data for recommended health indices support recommendations for regular fish consumption as part of a healthy diet

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija, Nutricionizam

POVEZANOST RADA