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Pregled bibliografske jedinice broj: 963999

Zbornik radova

Autori: Krešić, Greta; Dinić, Tanja; Vulić, Ana; Kudumija, Nina; Kvrgić, Kristina; Pleadin, Jelka
Naslov: NUTRITIVE COMPOSITION AND HEALTH BENEFITS OF FILLETED FISH
Izvornik: Knjiga sažetaka s 11.međunarodnog znanstveno- stručnog skupa Hranom do zdravlja / Jerković, Igor ; Šubarić, Drago ; Jašić, Midhat (ur.). - 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: 11. međunarodni znanstveno-stručni skup Hranom do zdravlja
Mjesto i datum: Split, Hrvatska, 18.-19.10.2018.
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
Vrsta sudjelovanja: Predavanje
Vrsta prezentacije u zborniku: Sažetak
Vrsta recenzije: Međunarodna recenzija
Izvorni jezik: ENG
Kategorija: Znanstveni
Znanstvena područja:
Prehrambena tehnologija,Nutricionizam
Upisao u CROSBI: Greta Krešić (Greta.Kresic@fthm.hr), 26. Lis. 2018. u 15:09 sati



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