Fat content and fatty acid compositions of 34 marine water fish species from the Mediterranean Sea
Fat content and fatty acid compositions of 34 marine water fish species from the Mediterranean Sea
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DOI：
10.1080/09637480701425650
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发表时间：
2009-01-01
影响因子：
3.9
通讯作者：
Kuley, Esmeray
中科院分区：
文献类型：
--
作者：
Ozogul, Yesim;Ozogul, Fatih;Kuley, Esmeray
研究了普通章鱼、对虾、欧洲鱿鱼、海螺和乌贼混合腌制海鲜沙拉在4℃下24周的品质和安全性。此外，还测定了海鲜沙拉的主要成分和脂肪酸组成的营养价值。在整个储藏期内，海鲜沙拉在外观、气味、风味和质地方面的感官得分略有下降。然而，在储存期(5个月)结束时，专家小组成员仍然可以接受腌制的海鲜沙拉。贮藏开始时总挥发性盐基氮(TVB-N)为6.05 mg/100g果肉，贮藏结束时为11.19 mg TVB-N/果肉。腌制海鲜沙拉的pH值在3.57~3.65之间波动，在储藏过程中变化不大。还研究了所有物种肌肉和沙拉溶液中生物胺的浓度。在生物胺中，在整个储存期内，所有样品中都没有检测到组胺。腐胺和身体碱在整个储藏期内均呈上升趋势，其中海鲜沙拉溶液中的上升幅度较小。储存3个月后，未检出沙门氏菌、大肠埃希氏菌、大肠杆菌和金黄色葡萄球菌，活菌总数仍然很低(3logCFU/g)。鱼类是多不饱和脂肪酸(PUFA)的最佳来源，特别是n-3脂肪酸，特别是二十碳五烯酸和二十二碳六烯酸。本研究的目的是测定地中海34种海水鱼类的脂肪含量和脂肪酸组成。鱼的脂肪酸组成为饱和脂肪酸30.10-46.88%，单不饱和脂肪酸11.83-38.17%，多不饱和脂肪酸20.49-49.31%。在大多数物种中鉴定出以下脂肪酸：豆蔻酸(C14：0，0.72-8.09%)，十五烷酸(15：0，0.05-2.35%)，棕榈酸(C16：0，15.97-31.04%)，棕榈油酸(C16：1，1.48-19.61%)，十七烷酸(C17：0，0.31-1.84%)，顺-10-十七碳烯酸(C17：1，0.17-2.01%)，硬脂酸(C18：0，2.79-11.20%)，油酸(C18：1n9，2.44-28.97%)，亚油酸(C18：2n-6，0.06-3.48%)，花生四烯酸(C20：4n-6，0.12-10.72%)，顺-5，8，11，14，17-二十碳五烯酸(C20：5n-3，1.94-10%)和顺-4，7，10，13，16，19-二十二碳六烯酸(C22：6n-3，3.31-31.03%)。N-3多不饱和脂肪酸的比例在环状鲑鱼为12.66%~欧洲鳕鱼为36.54%之间，而n-6多不饱和脂肪酸的比例为1.24%(远洋河豚)和12.76%(平鱼)。研究结果表明，这些鱼种富含n-3多不饱和脂肪酸，尤其是二十碳五烯酸和二十二碳六烯酸。
The quality and safety parameters of mixed marinated seafood salad containing common octopus (Octopus vulgaris), shrimp (Parapenaeus longirostris), European squid (Loligo vulgaris), sea snail (Rapana thomasiana) and common cuttlefish (Sepia officinalis) at 4 degrees C during storage of 24 weeks were investigated. In addition, the nutritional value in terms of proximate and fatty acid composition of seafood salad was also determined. Sensory scores of seafood salad in terms of appearance, odour, flavour and texture slightly decreased throughout the storage period. However, at the end of the storage period (5 months), the marinated seafood salad was still acceptable by the panellist. At the beginning of storage the total volatile basic nitrogen (TVB-N) value was 6.05 mg/100 g flesh, and the TVB-N values rose to 11.19 mg TVB-N/ flesh by the end of the storage period. The pH value of the marinated seafood salad showed fluctuations, ranging from 3.57 to 3.65, and did not change significantly during the storage period. The concentrations of the biogenic amines in both the muscle of all species and in the solution of salad were also investigated. Among the biogenic amines, histamine was not detected in all samples throughout the storage period. The putrescine and cadaverine levels increased throughout the storage period, with a lower increase in the solution of seafood salad. Salmonella, coliform, Escherichia coli and Staphylococcus aureus were not detected while the total viable count remained low (3 log CFU/g) after 3 months of storage.Fish is the best source of polyunsaturated fatty acids (PUFA), specifically n-3 fatty acids, especially eicosapentaenoic acid and docosahexaenoic acid. The objective of the present study was to determine the fat content and fatty acid compositions of 34 marine water fish species from the Mediterranean Sea. The fatty acid compositions of fish consisted of 30.10-46.88% saturated fatty acids, 11.83-38.17% monounsaturated fatty acids and 20.49-49.31% PUFA. In most species, the following fatty acids were identified: mystiric acid (C14:0, 0.72-8.09%), pentadecanoic acid (15: 0, 0.05-2.35%), palmitic acid (C16:0, 15.97-31.04%), palmitoleic acid (C16:1, 1.48-19.61%), heptadecanoic acid (C17:0, 0.31-1.84%), cis-10-heptadecenoic acid (C17:1, 0.17-2.01%), stearic acid (C18:0, 2.79-11.20%), oleic acid (C18:1n9, 2.44-28.97%), linoleic acid (C18:2n-6, 0.06-3.48%), arachidonic acid (C20:4n-6, 0.12-10.72%), cis-5,8,11,14,17-eicosapentaenoic acid (C20:5n-3, 1.94-10%) and cis-4,7,10,13,16,19-docosahexaenoic acid (C22:6n-3, 3.31-31.03%). The proportions of n-3 PUFA ranged from 12.66% for annular seabream to 36.54% for European hake, whereas the proportions of PUFA n-6 were between 1.24% for oceanic puffer and 12.76% for flathead mullet. The results of this study show that these fish species were rich in n-3 PUFA, especially, eicosapentaenoic acid and docosahexaenoic acid.