Wyniki wyszukiwania - Biblioteka Nauki

1

The effects of different amounts and types of fat on meat fatty acid composition in sheep

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Potkanski A. , Szumacher-Strabel M. , Cieslak A. , Kowalczyk J. , Urbaniak M. , Czauderna M.

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nr 2

2

Freshwater fish - an important source of n-3 polyunsaturated fatty acids: a review

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Steffens W. , Wirth M.

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nr 1

EN

In addition to n-6 fatty acids, n-3 polyunsaturated fatty acids are essential ingredients of the human diet. Many marine fish contain high levels of these fatty acids; however, freshwater fish are also an important source of n-3 fatty acids, especially eicosapentaenoic and docosahexaenoic acids. Generally, there is a balanced relation between n-3 and n-6 fatty acids in freshwater fish. Just as other animals and humans, fish cannot synthesize the essential fatty acids of the n-6 and n-3 series. Thus, these fatty acids must be supplied by the diet, and their original source is plants, particularly phytoplankton. The fatty acid composition of fish is strongly influenced by the lipid pattern of their food. Feeding high energy diets containing high amounts of fish oil in aquaculture results in marketable fish with substantial levels of n-3 polyunsaturated fatty acids. Several investigations have shown that the consumption of freshwater fish has beneficial effects on human health, especially for persons suffering from cardiovascular diseases. This is why freshwater fish is recommended as wholesome food for humans.

PL

Wielonienasycone kwasy tłuszczowe z rodziny n-3 i n-6 są niezbędnym składnikiem diety człowieka. Nie są one syntetyzowane w organizmie ryb (podobnie, jak i innych zwierząt, w tym człowieka) i muszą być dostarczane z pożywieniem (ich źródłem są rośliny, w szczególności fitoplankton). Wysoki poziom tych kwasów zawarty jest w ciele wielu ryb morskich. Jednakże istotnym źródłem kwasów z rodziny n-3, zwłaszcza kwasów eikozapentaenowego (EPA) i dokozaheksaenowego (DHA), są także ryby słodkowodne. W niniejszym opracowaniu, o charakterze przeglądowym, przeanalizowano profile kwasów tłuszczowych kilku gatunków ryb słodkowodnych, o dużym znaczeniu gospodarczym, takich jak: karp, Cyprinus carpio, amur, Ctenopharyngodon idella, tołpyga biała, Hypophthalmichthys molitrix, tołpyga pstra, Aristichthys nobilis, lin, Tinea tinea, pstrąg tęczowy, Onorhynchus mykiss, sum europejski, Silurus glanis i sielawa, Coregonus albula. Generalnie u ryb słodkowodnych stosunek kwasów n-3 i n-6 jest zrównoważony. Skład chemiczny kwasów tłuszczowych w ciele ryb jest silnie determinowany rodzajem lipidów w ich diecie. W akwakulturze żywienie ryb wysokoenergetyczną paszą sztuczną, zawierającą znaczne ilości oleju rybiego, wpływa istotnie na jakość mięsa, szczególnie gatunków, u których poziom kwasów tłuszczowych z rodziny n-3 jest znaczny. Dotychczasowe badania wykazały, że spożywanie ryb słodkowodnych korzystnie wpływa na zdrowie człowieka, a zwłaszcza osób cierpiących na schorzenia układu krążenia. W związku z tym w żywieniu człowieka zaleca się, jako zdrową żywność, również ryby słodkowodne.

3

Lipid changes and sensory quality of whole- and gutted rainbow trout during storage in ice

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Kolakowska A. , Zienkowicz L. , Domiszewski Z. , Bienkiewicz G.

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nr 1

EN

Background. The aquaculture rainbow trout may be a valuable source of long chain n-3 polyunsaturated fatty acid (LC n-3 PUFA). In the retail these fish are mainly present as a whole or gutted. The present study was aimed at comparing changes occurring in lipids of whole and gutted rainbow trout stored in ice. Materials and Methods. The analysis were performed after 0, 3, 7, and 14 days of storage in ice at 2°C and the following assays were carried out: proximate composition; lipid composition high pressure liquid chromatography (HPLC); fatty acid composition gas chromatography /mass spectrometry (GC/MS) by direct tissue saponification; contents of lipids extracted, using the Bligh-Dyer technique; UV-VIS, IR, and fluorescence lipid spectra; peroxide value (PV); anisidine value (AsV); and acid value (AC). Results. Gutting prior to storage made it possible to extend the sensory shelf-life by about 2-3 days and affected the quantitative fatty acid composition and oxidation level during storage in ice. The rainbow trout lipids are resistant to oxidation; oxidation product decomposition rather than lipid oxidation proceeds during storage, the decomposition being more intensive in whole than in gutted fish. It is only when the fish lose their eating quality (2 weeks) that a small increase in the level of oxidation occurs, accompanied by an about 15% loss of n-3 PUFA and a 20% loss of DHA, but only in the whole fish. Conclusion. Gutting rainbow trout prior to storage in ice is appropriate by the extending the shelf-life by about 2-3 days and keeping stable amount of n-3 PUFA during 2 weeks of storage.

4

The analysis of fish preferences in the aspect of arteriosclerosis prevention

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Czarnocinska J. , Galinski G. , Wadolowska L. , Aniola J. , Babicz-Zielinska E.

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nr Suppl.2, Part 1

EN

The aim of this study was to analyse fish preferences depending on their nutrients in the aspect of arteriosclerosis. The research was carried out on 1135 people (695 women and 440 men) aged 20-65. The preferences of 16 fish were evaluated according to a five-degree scale. Four subgroups were selected taking into consideration high and low content of: eicosapentaenoic acid (EPA) and/or docosahexaenoic acid (DHA) and vitamin A and/or vitamin E. It was confirmed that the fish with high EPA and/or DHA or vitamin A and/or vitamin E content were preferred. The fish preferences depended stronger on vitamins content rather than content of fatty acids from n-3 family. The received results despite their pro-health features of preference show the need of educational actions disseminating the role of fish in the aspect of arteriosclerosis prevention.