A new application on fatty acid stability of fish fillets: Coating with probiotic bacteria‐loaded polymer‐based characterized nanofibers

2018 ◽  
Vol 38 (6) ◽  
Author(s):  
Zafer Ceylan ◽  
Raciye Meral ◽  
Isa Cavidoglu ◽  
Canan Yagmur Karakas ◽  
Mustafa Tahsin Yilmaz
Keyword(s):  
Fatty Acid ◽  
Probiotic Bacteria ◽  
Acid Stability ◽  
Fish Fillets

scholarly journals Salmonids as Natural Functional Food Rich in Omega-3 PUFA

2021 ◽  
Vol 11 (5) ◽  
pp. 2409
Author(s):  
Wojciech Kolanowski
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Functional Food ◽  
Fat Content ◽  
Salmonid Fish ◽  
Omega 3 ◽  
Pufa Content ◽  
Human Diet ◽  
Fish Fillets ◽  
Food Market

Salmonids are valuable fish in the human diet due to their high content of bioactive omega-3 very long-chain polyunsaturated fatty acid (VLC PUFA). The aim of this study was to assess the omega-3 VLC PUFA content in selected salmonid fish present on the food market regarding whether they were farm-raised or wild. It was assumed that farm-raised fish, by eating well-balanced feed enriched with omega-3 PUFA, might contain omega-3 VLC PUFA in levels similar to that of wild fish. Fat content, fatty acid composition and omega-3 VLC PUFA content in fish fillets were measured. Farm-raised salmon from Norway, wild Baltic salmon, farm-raised rainbow trout and brown trout were bought from a food market whereas wild trout (rainbow and brown) were caught alive. The fat content in fish ranged from 3.3 to 8.0 g/100 g of fillet. It was confirmed that although wild salmonid fish contain 10–25% more omega-3 VLC PUFA in lipid fraction, the farm-raised ones, due to the 60–100% higher fat content, are an equally rich source of these desirable fatty acids in the human diet. One serving (130 g) of salmonid fish fillets might provide a significant dose of omega-3 VLC PUFA, from 1.2 to 2.5 g. Thus, due to very high content of bioactive fatty acids eicosapentaenoic (EPA), docosapentaenoic (DPA) and docosahexaenoic (DHA) in their meat, salmonid fish currently present on the food market, both sea and freshwater as well as wild and farm-raised, should be considered as natural functional food.

A novel strategy for probiotic bacteria: Ensuring microbial stability of fish fillets using characterized probiotic bacteria-loaded nanofibers

2018 ◽  
Vol 48 ◽  
pp. 212-218 ◽  
Author(s):  
Zafer Ceylan ◽  
Raciye Meral ◽  
Canan Yağmur Karakaş ◽  
Enes Dertli ◽  
Mustafa Tahsin Yilmaz
Keyword(s):  
Probiotic Bacteria ◽  
Fish Fillets ◽  
Microbial Stability ◽  
Novel Strategy

Effects of probiotic bacteria and oils on fatty acid profiles of cultured cream

2008 ◽  
Vol 110 (3) ◽  
pp. 216-224 ◽  
Author(s):  
F. Yesim Ekinci ◽  
Ozge D. Okur ◽  
Bilge Ertekin ◽  
Zeynep Guzel-Seydim
Keyword(s):  
Fatty Acid ◽  
Probiotic Bacteria ◽  
Fatty Acid Profiles

Prediction of total fat, fatty acid composition and nutritional parameters in fish fillets using MID-FTIR spectroscopy and chemometrics

LWT ◽  
2013 ◽  
Vol 52 (1) ◽  
pp. 12-20 ◽  
Author(s):  
Maylet Hernández-Martínez ◽  
Tzayhrí Gallardo-Velázquez ◽  
Guillermo Osorio-Revilla ◽  
Norma Almaraz-Abarca ◽  
Alejandro Ponce-Mendoza ◽  
...  
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Ftir Spectroscopy ◽  
Acid Composition ◽  
Nutritional Parameters ◽  
Fish Fillets ◽  
Total Fat

scholarly journals Effects of Genetics and Environment on Fatty Acid Stability in Soybean Seed

2013 ◽  
Vol 04 (09) ◽  
pp. 165-175 ◽  
Author(s):  
Nacer Bellaloui ◽  
Alemu Mengistu ◽  
My Abdelmajid Kassem
Keyword(s):  
Fatty Acid ◽  
Soybean Seed ◽  
Acid Stability

Lipolysis in probiotic and synbiotic cheese: The influence of probiotic bacteria, prebiotic compounds and ripening time on free fatty acid profiles

2012 ◽  
Vol 131 (4) ◽  
pp. 1414-1421 ◽  
Author(s):  
Dina Rodrigues ◽  
Teresa A.P. Rocha-Santos ◽  
Ana M. Gomes ◽  
Brian J. Goodfellow ◽  
Ana C. Freitas
Keyword(s):  
Fatty Acid ◽  
Free Fatty Acid ◽  
Probiotic Bacteria ◽  
Fatty Acid Profiles ◽  
Ripening Time
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