Enrichment of Cinta Senese burgers with omega-3 fatty acids. Effect of type of addition and storage conditions on quality characteristics

The most beneficial omega-3 PUFAs to human health, EPA and DHA fatty acids, are typically present in fish products, but extraneous to meat. Therefore, Cinta Senese pork burgers were added with microencapsulated (M) and bulk fish oil (F) and subjected to three storage conditions: no storage (T0), chilled (T5) and frozen storage (T30). The physico-chemical and sensory attributes of raw and cooked burgers were investigated. After storage and cooking, EPA and DHA were better preserved in M burgers than in F samples, which showed the highest TBAR values at T0 and T5, while M samples presented scores similar to the control. Panelists observed differences mainly in greasy appearance, odor intensity and cooked meat odor and flavor. The M group showed the best scores at T5 with respect to the control and F burgers. So, fish oil microencapsulation was an effective method to prevent EPA and DHA oxidation while respecting burger quality characteristics.

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Quality Changes during Frozen Storage of Mechanical-Separated Flesh Obtained from an Underutilized Crustacean

Foods ◽

10.3390/foods9101485 ◽

2020 ◽

Vol 9 (10) ◽

pp. 1485

Author(s):

Silvia Tappi ◽

Ana Cristina De Aguiar Saldanha Pinheiro ◽

Dario Mercatante ◽

Gianfranco Picone ◽

Francesca Soglia ◽

...

Keyword(s):

Amino Acids ◽

Fatty Acids ◽

Economic Value ◽

Frozen Storage ◽

Storage Conditions ◽

Initial Oxidation ◽

Physico Chemical ◽

Mechanical Separation ◽

Processing And Storage ◽

And Storage

Despite their high nutritional value, high quantities of fish caught in the Adriatic Sea are underused or discarded for their insignificant economic value. Mechanical separation of flesh represents an opportunity for developing innovative semi-finished products, even if it can promote an increased quality degradation rate. The aim of this study was to evaluate physico-chemical modifications of mechanically separated mantis shrimp flesh during deep-freezing storage. Flesh samples obtained using a belt-drum separator, frozen and vacuum-packed, were stored at 3 temperatures (industrial: −26 °C; domestic: −18 °C and abuse: −10 °C) for 12 months. During storage, qualitative (color, water content, pH, fatty acids (FA) and lipid oxidation) were evaluated. Fish freshness parameters (e.g., trimethylamine (TMA), dimethylamine (DMA) and amino acids) were assessed using nuclear magnetic resonance (1H-NMR). The mechanical separation process accelerated the initial oxidation phenomena, promoting color alterations, compared to manual separation. The main degradation phenomena during storage were significantly affected by temperature and were related to changes in luminosity, oxidation of n-3 polyunsaturated fatty acids (PUFA), increased lipolysis with release of free FA, production of TMA and DMA by residual enzymatic activity, and changes in amino acids due to proteolysis. The inter-disciplinary approach permitted important findings to be made, in terms of the extent of different degradative phenomena, bound to processing and storage conditions of mechanically separated mantis flesh.

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The Use of Crude Fish Oil (CFO) in Vannamei Shrimp (Litopenaeus vannamei) Feed on EPA and DHA Contents

Journal of Aquaculture and Fish Health ◽

10.20473/jafh.v9i3.18038 ◽

2020 ◽

Vol 9 (3) ◽

pp. 232

Author(s):

Januar Hadi Prasetyo ◽

Agustono Agustono ◽

Widya Paramitha Lokapirnasari

Keyword(s):

Fatty Acids ◽

Fish Oil ◽

Essential Fatty Acids ◽

Penaeid Shrimp ◽

The Body ◽

Omega 3 ◽

Alpha Linolenic Acid ◽

Epa And Dha ◽

Randomized Design ◽

Omega 6

Omega-3 fatty acids (Alpha-linolenic acid) and omega-6 fatty acids (Linoleic acid) are a group of essential fatty acids. Essential fatty acids are fatty acids that cannot be synthesized by the body so that must be supplied from the diet. One of the sources of essential fatty acids is derived from fish oil. This study aims to determine the effect of Crude Fish Oil (CFO) in the feed to EPA and DHA content in penaeid shrimp meat. The research method used was a completely randomized design. The treatments used are the varying content of Crude Fish Oil (CFO), which are P0 (0%), P1 (2%), P2 (4%), P3 (6%), and P4 (8%). The results of the study showed significant differences (p <0.05) on the content of EPA and DHA in penaeid shrimp meat. The highest content of EPA and DHA found in P4 treatment (8%) and the lowest at P0 treatment (0%). The use of CFO in penaeid shrimp feed need further study related to the growth of shrimps and prawns reproductive cycle to increase the productivity of penaeid shrimp. CFO on feed should be used at a dose of 6%.

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Higher omega-3 index after dietary inclusion of omega-3 phospholipids versus omega-3 triglycerides in Alaskan Huskies

Veterinary World ◽

10.14202/vetworld.2020.1167-1173 ◽

2020 ◽

Vol 13 (6) ◽

pp. 1167-1173

Author(s):

Lena Burri ◽

Knut Heggen ◽

Andreas Berg Storsve

Keyword(s):

Fatty Acids ◽

Fish Oil ◽

Blood Cells ◽

Group Differences ◽

Omega 3 ◽

Epa And Dha ◽

Efficient Delivery ◽

Comparison Results ◽

Omega 6 ◽

Triglyceride Structure

Background and Aim: Numerous studies have found benefits of omega-3 polyunsaturated fatty acids (PUFAs), namely, for eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) in dogs. The objective of the present study was to assess the efficacy of dietary inclusion of equal amounts of omega-3 FAs in phospholipid (PL) from krill meal to triglyceride structure from fish oil to increase the omega-3 FA profile in red blood cells (RBCs) in dogs. Materials and Methods: Ten adult Alaskan Huskies of both genders were supplemented with daily 1.7 g EPA and DHA from krill meal for 6 weeks, while another ten dogs received 1.7 g EPA and DHA from fish oil. FA and omega-3 index measurements of the two groups were taken after 0, 3, and 6 weeks for comparison. Results: It was mainly the EPA levels that increased in the krill meal group (from 1.84% to 4.42%) compared to the fish oil group (from 1.90% to 2.46%) (p<0.001), which drove the group differences in the omega-3 index. This resulted in the krill meal group having a mean omega-3 index increase from 3.9 at baseline to 6.3%, which was significantly greater than the increase from 3.9% to 4.7% observed in the fish oil group (p<0.001). Concomitantly, omega-6 PUFAs, such as arachidonic acid and linoleic acid, were reduced in RBC membranes and the omega-6 to omega-3 ratio was significantly more reduced in the krill meal compared to the fish oil group. Conclusion: The results showed that krill meal supplementation was associated with a reduction of omega-6 PUFAs, which compensated for the increased omega-3 index, suggesting that PLs are efficient delivery molecules of omega-3 PUFAs.

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An Analysis of Oxidative Changes and the Fatty Acid Profile in Stored Poultry Sausages with Liquid and Microencapsulated Fish Oil Additives

Molecules ◽

10.3390/molecules26144293 ◽

2021 ◽

Vol 26 (14) ◽

pp. 4293

Author(s):

Krzysztof Kawecki ◽

Jerzy Stangierski ◽

Piotr Konieczny

Keyword(s):

Fatty Acids ◽

Fatty Acid ◽

Fish Oil ◽

Fatty Acid Profile ◽

In Vitro Digestion ◽

Negative Influence ◽

Omega 3 ◽

Epa And Dha ◽

Microencapsulated Fish Oil

This study deals with the fatty acid profile and oxidative changes (TBARS) in vacuum-packed (VP) or modified-atmosphere-packed (MAP) finely-comminuted poultry sausages with liquid fish oil and microencapsulated fish oil (MC) additives. An analysis of omega-3 fatty acids (EPA and DHA) showed that their content in the samples with the fish oil additive decreased from the initial value of 0.22 g∙100 g−1 of the product to 0.18 g∙100 g−1 (MAP) and 0.17 g∙100 g−1 (VP), respectively. After in vitro digestion, the total EPA and DHA content in the sample with microencapsulated oil amounted to 0.17 g∙100 g−1 of the product. The TBARS values showed the VP samples with both forms of the fish oil additive had the lowest values on the first day of storage. Storage of the samples for 21 days caused a slight increase in the degree of lipid oxidation. The research indicated that the forms of the oil additive did not have a negative influence on the sensory features or the physicochemical properties of the sausages. The EPA and DHA levels in samples with liquid fish oil and those with oil microcapsules were sufficient for the sausage producer to declare high content of these fatty acids in accordance with the current EC regulation.

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The effects of omega-3 fatty acids on neuropsychological functioning and brain morphology in mid-life adults: a randomized clinical trial

Psychological Medicine ◽

10.1017/s0033291719002617 ◽

2019 ◽

Vol 50 (14) ◽

pp. 2425-2434 ◽

Cited By ~ 1

Author(s):

Regina L. Leckie ◽

David E. Lehman ◽

Peter J. Gianaros ◽

Kirk I. Erickson ◽

Susan M. Sereika ◽

...

Keyword(s):

Fatty Acids ◽

Executive Function ◽

Fish Oil ◽

Brain Morphology ◽

Neuropsychological Performance ◽

Omega 3 Fatty Acids ◽

Omega 3 ◽

Cognitive Domains ◽

Epa And Dha ◽

Fish Oil Supplementation

AbstractBackgroundThe diet of most adults is low in fish and, therefore, provides limited quantities of the long-chain, omega-3 fatty acids (LCn-3FAs), eicosapentaenoic and docosahexaenoic acids (EPA, DHA). Since these compounds serve important roles in the brain, we sought to determine if healthy adults with low-LCn-3FA consumption would exhibit improvements in neuropsychological performance and parallel changes in brain morphology following repletion through fish oil supplementation.MethodsIn a randomized, controlled trial, 271 mid-life adults (30–54 years of age, 118 men, 153 women) consuming ⩽300 mg/day of LCn-3FAs received 18 weeks of supplementation with fish oil capsules (1400 mg/day of EPA and DHA) or matching placebo. All participants completed a neuropsychological test battery examining four cognitive domains: psychomotor speed, executive function, learning/episodic memory, and fluid intelligence. A subset of 122 underwent neuroimaging before and after supplementation to measure whole-brain and subcortical tissue volumes.ResultsCapsule adherence was over 95%, participant blinding was verified, and red blood cell EPA and DHA levels increased as expected. Supplementation did not affect performance in any of the four cognitive domains. Exploratory analyses revealed that, compared to placebo, fish oil supplementation improved executive function in participants with low-baseline DHA levels. No changes were observed in any indicator of brain morphology.ConclusionsIn healthy mid-life adults reporting low-dietary intake, supplementation with LCn-3FAs in moderate dose for moderate duration did not affect neuropsychological performance or brain morphology. Whether salutary effects occur in individuals with particularly low-DHA exposure requires further study.

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The Role of Fish Oil in Inflammatory Eye Diseases

Biomedicine Hub ◽

10.1159/000455818 ◽

2017 ◽

Vol 2 (1) ◽

pp. 1-12 ◽

Cited By ~ 7

Author(s):

Hong Wang ◽

Bruce P. Daggy

Keyword(s):

Fatty Acids ◽

Fish Oil ◽

Eye Diseases ◽

Age Related Macular Degeneration ◽

Omega 3 ◽

Proinflammatory Mediators ◽

Epa And Dha ◽

Age Related ◽

Anti Inflammatory

Consumption of fish oil is associated with reduced morbidity and mortality of cardiovascular diseases and also reduces the severity of many other inflammatory diseases and autoimmune disorders. The beneficial effects are attributed to the anti-inflammatory effects of the omega-3 polyunsaturated fatty acids, eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), found in fish oils. The mechanism of the anti-inflammatory effects was long thought to be by modulating the production of proinflammatory mediators, including prostaglandins, thromboxanes, and leukotrienes. Recent advances in research into the novel lipid mediators (resolvins, protectins, and maresins) derived from EPA and DHA and their role in the resolution of inflammation have shed new light on the pleiotropic nature of these fatty acids. In this review, we focus on the effects of EPA and DHA from fish oil in the treatment of two common inflammatory eye diseases - dry eye disease and age-related macular degeneration. Evidence from recent studies lends support to a role of fish oil in the treatment of these two eye diseases.

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Investigation of oxidation and sensory properties of different forms of fish oil supplements during consumer use

10.22541/au.163253695.51949643/v1 ◽

2021 ◽

Author(s):

Hande Yenipazar ◽

Nese Sahin Yesilcubuk

Keyword(s):

Fatty Acids ◽

Fatty Acid ◽

Fish Oil ◽

Storage Conditions ◽

Sensory Properties ◽

Raw Material ◽

Omega 3 ◽

Limit Values ◽

Storage Study ◽

Evaluation Scores

Omega-3 fatty acid consumption is getting more and more common due to their positive impacts on human health. Since consumers cannot get their omega-3 needs from natural sources, omega-3 supplements play an essential part of the diet. Omega-3 fatty acids are highly susceptible to oxidation; thus, storage conditions affect the quality of these fatty acids. Supplement form is also another factor, which is critical for stability. In this project, it is aimed to compare the effects of different forms (capsule, chewable nd syrup) and packaging types of fish oil supplements on fatty acid composition, oxidative stability and sensory properties when stored at room temperature and in dark conditions. Moreover, the effect of consumer behavior regarding the recommended usage after the bottles are opened were assesed during storage study. It was observed that, syrup forms are more susceptible to oxidation than capsule and chewable forms. Moreover, capsule forms complied more with limit values during storage and better protected according to the sensory evaluation scores. Fish oil samples belonging to the same company but provided from different stores showed significant differences in some of the sensory attributes which is an indicator of non-standard raw material, ingredient or processing.

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Fish oil plus wheat germ oil have no prominent effect on homocysteine levels and nutritional indices in hemodialysis patients

International Journal for Vitamin and Nutrition Research ◽

10.1024/0300-9831/a000604 ◽

2019 ◽

pp. 1-7

Author(s):

Hadeer Zakaria ◽

Tarek M. Mostafa ◽

Gamal A. El-Azab ◽

Nagy AH Sayed-Ahmed

Keyword(s):

Fatty Acids ◽

Vitamin E ◽

Fish Oil ◽

Wheat Germ ◽

Hemodialysis Patients ◽

Nutritional Indices ◽

Omega 3 Fatty Acids ◽

Omega 3 ◽

Wheat Germ Oil ◽

Serum Homocysteine

Abstract. Background: Elevated homocysteine levels and malnutrition are frequently detected in hemodialysis patients and are believed to exacerbate cardiovascular comorbidities. Omega-3 fatty acids have been postulated to lower homocysteine levels by up-regulating metabolic enzymes and improving substrate availability for homocysteine degradation. Additionally, it has been suggested that prevention of folate depletion by vitamin E consumption decreases homocysteine levels. However, data on the effect of omega-3 fatty acids and/or vitamin E on homocysteine levels and nutritional status have been inconclusive. Therefore, this study was planned to examine the effect of combined supplementation of fish oil, as a source of omega-3 fatty acids, with wheat germ oil, as a source of vitamin E, on homocysteine and nutritional indices in hemodialysis patients. Methods: This study was a randomized, double-blind, placebo-controlled trial. Forty-six hemodialysis patients were randomly assigned to two equally-sized groups; a supplemented group who received 3000 mg/day of fish oil [1053 mg omega-3 fatty acids] plus 300 mg/day of wheat germ oil [0.765 mg vitamin E], and a matched placebo group who received placebo capsules for 4 months. Serum homocysteine and different nutritional indices were measured before and after the intervention. Results: Twenty patients in each group completed the study. At the end of the study, there were no significant changes in homocysteine levels and in the nutritional indices neither in the supplemented nor in the placebo-control groups (p > 0.05). Conclusions: Fish oil and wheat germ oil combination did not produce significant effects on serum homocysteine levels and nutritional indices of hemodialysis patients.

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EFFECT OF GINGER, LEMURU FISH OIL SAPONIFICATION AND OLIVE OIL ON COMPOSITION FATTY ACID OF BEEF

Jurnal Agroindustri ◽

10.31186/j.agroind.4.1.31-39 ◽

2014 ◽

Vol 4 (1) ◽

pp. 31-39

Author(s):

Siwitri Kadarsih

Keyword(s):

Fatty Acids ◽

Fatty Acid ◽

Fish Oil ◽

Olive Oil ◽

Rice Bran ◽

Dry Matter ◽

Unsaturated Fatty Acids ◽

Saturated Fatty Acids ◽

Omega 3 ◽

Omega 6

The objective was to get beef that contain unsaturated fatty acids (especially omega 3 and 6), so as to improve intelligence, physical health for those who consume. The study design using CRD with 3 treatments, each treatment used 4 Bali cattle aged approximately 1.5 years. Observations were made 8 weeks. Pasta mixed with ginger provided konsentrat. P1 (control); P2 (6% saponification lemuru fish oil, olive oil 1%; rice bran: 37.30%; corn: 62.70%; KLK: 7%, ginger paste: 100 g); P3 (lemuru fish oil saponification 8%, 2% olive oil; rice bran; 37.30; corn: 62.70%; KLK: 7%, ginger paste: 200 g). Konsentrat given in the morning as much as 1% of the weight of the cattle based on dry matter, while the grass given a minimum of 10% of the weight of livestock observation variables include: fatty acid composition of meat. Data the analyzies qualitative. The results of the study showed that the composition of saturated fatty acids in meat decreased and an increase in unsaturated fatty acids, namely linoleic acid (omega 6) and linolenic acid (omega 3), and deikosapenta deikosaheksa acid.Keywords :

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Enzyme-Assisted Extraction of Fish Oil from Whole Fish and by-Products of Baltic Herring (Clupea harengus membras)

Foods ◽

10.3390/foods10081811 ◽

2021 ◽

Vol 10 (8) ◽

pp. 1811

Author(s):

Ella Aitta ◽

Alexis Marsol-Vall ◽

Annelie Damerau ◽

Baoru Yang

Keyword(s):

Fatty Acids ◽

Fatty Acid ◽

Fish Oil ◽

Crude Oil ◽

Proteolytic Enzymes ◽

Clupea Harengus ◽

Omega 3 Fatty Acids ◽

Omega 3 ◽

Baltic Herring ◽

By Products

Baltic herring (Clupea harengus membras) is one of the most abundant commercially caught fish species from the Baltic Sea. Despite the high content of fat and omega-3 fatty acids, the consumption of Baltic herring has decreased dramatically over the last four decades, mostly due to the small sizes and difficulty in processing. At the same time there is an increasing global demand for fish and fish oil rich in omega-3 fatty acids. This study aimed to investigate enzyme-assisted oil extraction as an environmentally friendly process for valorizing the underutilized fish species and by-products to high quality fish oil for human consumption. Three different commercially available proteolytic enzymes (Alcalase®, Neutrase® and Protamex®) and two treatment times (35 and 70 min) were investigated in the extraction of fish oil from whole fish and by-products from filleting of Baltic herring. The oil quality and stability were studied with peroxide- and p-anisidine value analyses, fatty acid analysis with GC-FID, and volatile compounds with HS-SPME-GC-MS. Overall, longer extraction times led to better oil yields but also increased oxidation of the oil. For whole fish, the highest oil yields were from the 70-min extractions with Neutrase and Protamex. Protamex extraction with 35 min resulted in the best fatty acid composition with the highest content of eicosapentaenoic acid (EPA; 20:5n-3) and docosahexaenoic acid (DHA; 22:6n-3) but also increased oxidation compared to treatment with other enzymes. For by-products, the highest oil yield was obtained from the 70-min extraction with Protamex without significant differences in EPA and DHA contents among the oils extracted with different enzymes. Oxidation was lowest in the oil produced with 35-min treatment using Neutrase and Protamex. This study showed the potential of using proteolytic enzymes in the extraction of crude oil from Baltic herring and its by-products. However, further research is needed to optimize enzymatic processing of Baltic herring and its by-products to improve yield and quality of crude oil.

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