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Effects of processing methods on the content of minerals in fish products

100%

Polak-Juszczak L.

Journal of Elementology

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2016

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tom 21

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nr 2

Effects of salting, pickling and smoking processing methods on the mineral composition in fish products were investigated. The concentrations of Ca, P, Mg, K, Na, Cu, Fe, Zn, Mn and Se in fish products were determined during subsequent stages of processing in raw fish, semi-processed products and ready products. Fresh fish contained macro-elements in the following order: K > P > Na > Ca > Mg. The tendency was similar in semi-processed and ready products, except for the dominance of sodium. The sodium content in marinated products was three-fold higher than in fresh fish and twelve-fold higher in salted herring and cold-smoked fish. The sodium content in a 100 g portion of salted herring exceeded by six-fold the recommended daily allowance and by two-fold the tolerated amount. The content of K, Mg and P in marinated and salted herring tended to decrease throughout processing. No significant differences were observed in concentrations of Ca. The order of the concentrations of microelements was as follows: Zn > Fe > Cu > Se > Mn. The content of these elements in fish products was similar to their levels in fresh fish and corresponded to the following shares of the recommended allowances: Se up to 20%; Cu up to 11%; Zn up to 6%; Mn up to 1%; Fe up to 10%. Disadvantageous changes in the mineral composition in fish during processing result from water losses during technological processes, but the primary cause of mineral loss was leaching when the products were soaked in brine solutions with a high sodium content. Significant changes in the content of minerals in salted and pickled herring decreased the nutritional value of these products. Smaller mineral losses that occurred during smoking meant that these products were more valuable nutritionally in relation to minerals.

2

Validation of the TrichinEasy® digestion system for the detection of Anisakidae larvae in fish products

84%

Cammilleri G., Chetta M., Costa A., Graci S., Collura R., Buscemi M. D., Cusimano M., Alongi A., Principato D., Giangrosso G., Vella A., Ferrantelli V.

Acta Parasitologica

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2016

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tom 61

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nr 2

3

Development of a sandwich ELISA to detect Anisakis simplex antigens in fish products

84%

Kochanowski M., Rozycki M., Karamon J., Bilska-Zajac E., Dabrowska J., Antolak E., Cencek T.

Annals of Parasitology

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2016

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tom 62

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nr Suppl.

4

Parasite fauna of the white-streaked grouper (Epinephelus ongus) from the Thousand Islands, Java, Indonesia

84%

Koepper S., Nuryati S., Palm H. W., Theisen S., Wild C., Yulianto I., Kleinertz S.

Acta Parasitologica

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2021

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tom 66

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nr 2

5

Family passion and the EU money

84%

Radzewicz A.

Polish Food

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2009

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nr 2

6

Time domain reflectometry as a tool for the estimation of quality in foods

84%

Kent M., Knochel R., Daschner F., Schimmer O., Oehlenschlager J., Mierke-Klemeyer S., Barr U. K., Floberg P., Tejada M., Huidobro A., Nunes L., Batista I., Martins A.

International Agrophysics

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2004

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tom 18

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nr 3

7

Fatty acid profile and meat utility of wild and cultured zander, Sander lucioperca [L.]

84%

Jankowska B., Zakes Z., Zmijewski T., Szczepkowski M.

Electronic Journal of Polish Agricultural Universities. Series Fisheries

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2003

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tom 06

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nr 1

In this study, meat utility and fatty acid profiles were compared between the zander living under natural conditions (in a lake) and in cultures, the latter fed either natural food (roach, perch, rudd) or an artificial feed (a commercial pelleted trout feed). The three groups differed in the fat content of their meat, the highest and the lowest fat contents (2.87 and 0.96%, respectively) being shown in the commercial feed-kept and in the wild zander, respectively. Protein and mineral compounds contents showed no significant differences. Muscle lipids of the three groups differed in the total contents of MUFA and PUFA: the lowest MUFA content (21.36%) was typical of the wild zander meat, while the lowest PUFA content (41.06%) was revealed in the commercial feed-fed fish. No differences were detected between the total contents of n-3PUFA, n-6PUFA, and the n-3/n-6 ratio.

8

Dietetic significance of fish products

84%

Kolakowska A.

Polish Food

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2007

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nr 1

9

Developments in fish processing and quality assurance

84%

Sikorski Z. E.

Polish Journal of Food and Nutrition Sciences

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1997

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tom 06

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nr 1

10

The assessment of the hazard of contamination with heavy metals to consumers' health based on monitoring research on the quality of Baltic fish and their products

84%

Polak-Juszczak L.

Bulletin of the Sea Fisheries Institute

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1997

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nr 1

11

Contents of methylmercury and total mercury in Baltic Sea fish and fish products

84%

Barska I., Skrzynski I.

Bulletin of the Sea Fisheries Institute

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2003

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nr 3

12

The problems of Polish fish processing's development

84%

Dutkiewicz D.

Magazyn Przemysłu Rybnego

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1998

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nr Spec.iss.

13

Spozycie ryb i przetworow rybnych w Polsce - analiza korzysci i zagrozen

67%

Kolodziejczyk M.

Roczniki Państwowego Zakładu Higieny

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2007

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tom 58

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nr 1

287-293

Spożycie ryb i ich przetworów w Polsce jest zbyt niskie, podczas gdy stanowią one nieocenione źródło składników odżywczych, takich jak niezbędne nienasycone kwasy tłuszczowe. Tłuste ryby morskie z rejonów Morza Bałtyckiego mogą zawierać przekroczone dopuszczalne poziomy dioksyn i związków chloroorganicznych, dlatego też spożywanie mięsa ryb powinno być jak najbardziej urozmaicone gatunkami pochodzącymi z różnych obszarów połowowych.

14

Application of freshness indicator for monitoring of fish spoilage in model and commercial packaging

67%

Cierpiszewski R., Tichoniuk M., Radomska N.

Towaroznawcze Problemy Jakości. Polskie Towarzystwo Towaroznawcze

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2017

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nr 4

15

Charakterystyka spozycia ryb jako zrodla jodu

67%

Szymandera-Buszka K., Jedrusek-Golinska A., Gorecka D., Ankiewicz M.

Bromatologia i Chemia Toksykologiczna

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2008

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tom 41

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nr 3

319-322

16

State of implementation of aid instruments for agriculture, co-financed from the EU resources

67%

Polish Food

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2006

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nr 1-2

17

Ekosystemowe podejście do rybołówstwa morskiego a ekooznakowanie ryb i ich przetworów

67%

Zieziula J.

Acta Scientiarum Polonorum. Oeconomia

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2010

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tom 09

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nr 1

18

Residues of hexachlorobenzene in Baltic fish and estimation of daily intake of this compound and pentachlorobenzene with fish and fishery products in Poland

67%

Falandysz J.

Polish Journal of Environmental Studies

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2000

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tom 09

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nr 5

377-383

An attempt has been made to review pollution of the Baltic fish and fishery products by hexachlorobenzene (HCBz) and to estimate daily intake of HCBz and pentachlorobenzene (PCBz) with marine and freshwater fishes and fishery products in Poland. The calculated arithmetic mean weighed concentrations of HCBz in muscle tissue of the Baltic fish are 22 ng/g wet weight in herring in 1973-1985 (n = 3115) and 4.3 ng/g in 1986-1992 (n = 371); 14 ng/g in sprat in 1971-1985 (n = 939); 6.4 ng/g in salmon in 1976-1982 (n = 151); 14 ngig in eel in 1981-1982 (n = 480); 200 ng/g m cod-liver in 1973-1978 (n = 72) and 85 ng/g in 1979-1990 (n = 918); 0.65 ng/g in cod in 1981-1992 (n = 527); 2.2 ng/g in flatfishes in 1974-1992 (n = 396); 0.96 ng/g in perches in 1983-1992 (n = 70) and 2.8 ng/g in other fish species in 1981-1992 (n = 192). The intake of HCBz has been assessed for 60 to 92 ng/person/day in the years 1973-1985 and from 45 to 56 ng/person/day (mean 52 ng) in 1989-1996, while of PCBz for 7.8 to 11 ng/person/day (mean 9.4 ng) in 1989-1996.

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Wielkosc spozycia pozostalosci dieldryny zawartej w rybach i przetworach rybnych w Polsce

67%

Falandysz J.

Roczniki Państwowego Zakładu Higieny

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1999

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tom 50

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nr 3

233-239

Przedstawiono i omówiono opublikowane na przestrzeni lat 1970-1998 wyniki oznaczeń pozostałości dialdryny w rybach bałtyckich i produktach spożywczych z nich otrzymywanych. Oszacowano wielkość spożycia dieldryny zawartej w rybach i produktach rybnych kraju.

20

Changes in total PCB content in selected fish products during hot- and cold smoking

67%

Witczak A., Ciereszko W.

Acta Ichthyologica et Piscatoria

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2006

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tom 36

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nr 1

Background. Stability and high bioaccumulation coefficients of polychlorinated biphenyls (PCB) in aqueous organisms may constitute a health hazard for their consumers (it is really the potential toxicity of PCBs that determine their hazard—not stability). As the fish are mostly eaten in the form of processed products, the influence of technological processes and different methods of cooking on changes in the levels of toxic compounds in final products is of great importance and may be helpful for appropriate processing. Since smoked fish products are in great demand in Poland, the goal of this study was to determine changes in total PCB content in herring fillets during hot smoking and in hot and cold smoked mackerel fillets. Materials and Methods. Herring fillets were hot smoked under industrial conditions, whereas mackerel fillets were cold- and hot smoked. Analyses were carried out using a capillary gas chromatograph coupled with a mass spectrometer GC-MS (HP 6890/5973) with a HP-5 column. Results. The hot smoking process affected the loss of total PCB content in mackerel and herring fillets, with its highest value in the first hour of partial drying. The main factor determining the changes in the content of these compounds in wet matter and lipids was their escape in co-distillation with water vapour. The increase of their content, in the final stage of hot smoking and during the whole cold smoking process, was caused by contamination of fish fillets with polychlorinated biphenyls present in the curing smoke. Conclusion. From the toxicological point of view the process of hot smoking, is much healthier for people because it causes the reduction of total PCB content in final smoked products. Cold smoked mackerel is much more popular on the Polish market for its stronger taste and aromatic smell. However, lengthy exposure to smoke in low temperature increased the total PCB content in cold smoked fish. The consumption of these products should be limited based on these results.

Ograniczanie wyników

Effects of processing methods on the content of minerals in fish products