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Naomichi Ishige - One of the best experts on this subject based on the ideXlab platform.
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Chemical components of fermented Fish Products
Journal of Food Composition and Analysis, 1992Co-Authors: Tadashi Mizutani, Akimitsu Kimizuka, Kenneth Ruddle, Naomichi IshigeAbstract:The average chemical composition (by percentage) of 47 typical Southeast Asian fermented Fish Products was compared with published data for that of fermented plant materials. The components found in Fish sauce and shrimp paste were fairly similar to those found in soy sauce and soy bean paste. While both Products had salty and amino acid substances, Fish product contained neither a sour substance nor a sweet substance in contrast to soy product. No major differences in the umami ("good-taste imparting") amino acids (primarily glutamic acid) were found among sauces produced from different Fish species. Glutamic acid, closely related to umami substance, was produced as a relatively stable amino acid without any secondary decomposition during fermentation. Proline, arginine, and serine, which are amino acids found in Fish protein, were not detected in several samples. © 1992.
Binaya Bhushan Nayak - One of the best experts on this subject based on the ideXlab platform.
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Relative abundance of halophilic archaea and bacteria in diverse salt-fermented Fish Products
Lwt - Food Science and Technology, 2019Co-Authors: Sanath Kumar, Binaya Bhushan NayakAbstract:Abstract Fermented Fish that contain over 20% salt are expected to harbor extremely halophilic microorganisms. In the present study, salt-fermented Fish samples (n = 105) which included fermented Indian shad, mackerel, anchovies, seer Fish, pomfret and others collected from different locations in India were analyzed for the presence of extremely halophilic microorganisms using culture methods. The salt (NaCl) content in majority of the Products was over 20% and the moisture content ranged from 28 to 57%. Three different halophilic media, each with 20 and 25% salt, were used for the enumeration and isolation of halophilic archaea and bacteria. Of 1635 isolates obtained from different media, 1198 and 437 were confirmed to be halophilic archaea and bacteria, respectively using 16S rRNA genes-specific PCR. Overall, archaea and bacteria represented 74.5% and 25.4% of the total halophilic microbial communities, respectively suggesting the predominance of archaea across a wide range of fermented Fish Products. The results of this study emphasize that the halophilic archaea have a dominant role in the fermentation process of Fish and may contribute significantly to flavor, health benefits and bioactivities associated with fermented Fish Products.
Dengfwu Hwang - One of the best experts on this subject based on the ideXlab platform.
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histamine contents of fermented Fish Products in taiwan and isolation of histamine forming bacteria
Food Chemistry, 2006Co-Authors: Yunghsiang Tsai, Liangtan Chien, Dengfwu HwangAbstract:Abstract Twenty-seven imported fermented Fish Products from Southeast Asian countries and sold in the supermarkets in Taiwan, including Fish sauce, Fish paste and shrimp paste, were tested to determine the occurrence of histamine and histamine-forming bacteria. The levels of pH, salt content, total volatile basic nitrogen, trimethylamine, and aerobic plate count in all samples ranged from 4.8% to 6.5%, 16.2% to 45.3%, 51 to 275 mg/100 g, 5.4 to 53.9 mg/100 g and 1.0 to 4.2 log CFU/g, respectively. The average content for each of eight different biogenic amines in all samples was less than 90 ppm, except for histamine which has an average content of 394 ppm in Fish sauce, 263 ppm in Fish paste, and 382 ppm in shrimp paste. Most of the tested fermented Fish Products (92.6%) had histamine levels greater than the FDA guideline of 50 ppm, while seven of them (25.9%) contained >500 ppm of histamine. Although Bacillus coagulans and Bacillus megaterium were identified as the two histamine-producing bacteria capable of producing 13.7 and 8.1 ppm of histamine, respectively, in trypticase soy broth broth supplemented with 1.0% l -histidine, they were not determined to be the main contributors to histamine accumulation in these fermented Fish Products.
Maria Adamczyk - One of the best experts on this subject based on the ideXlab platform.
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Fish Products available in polish market assessment of the nutritive value and human exposure to dioxins and other contaminants
Chemosphere, 2009Co-Authors: Zygmunt Usydus, Maria Adamczyk, Joanna Szlinderrichert, Lucyna Polakjuszczak, Katarzyna Komar, Malgorzata Malesaciecwierz, Wieslawa RuczynskaAbstract:Chemical analyses were performed on one hundred and twenty of the most popular varieties of Fish Products (smoked Fish, salted Fish, and marinated Fish) of the Fish market in Poland. The contents of the nutritive substances of Fish Products (protein, micro- and macronutrients, vitamins A(1), D(3), E, and fatty acids) and the chosen contaminant (toxic metals--mercury, cadmium, lead, arsenic; dioxin/furans--PCDDFs; dioxin-like PCB--dl-PCBs; seven congeners of polybrominated diphenyl ethers--PBDEs; organochlorine pesticides--SigmaDDT, HCB, SigmaHCH and marker polychlorinated biphenyls--PCB(7)) levels were determined. It was confirmed that Fish Products are a good source of digestible proteins, iodine, selenium, and vitamin D(3). The fundamental nutritive benefit of processed Fish lies in its highly beneficial fatty acid composition, which is what imparts them healthy nutritive qualities. The high content of long-chain polyunsaturated fatty acids (LC-PUFAs), which is not noted in other food Products, is particularly important. The majority of contaminants studied were present in low levels. The possible threats, particularly in the case of pregnant/nursing women and young children, can pose the levels of dioxin/furans (PCDD/Fs) and dioxin-like (dl-PCBs) in smoked Baltic salmon and smoked sprat, elevated in a relation to particular requirements concerning the content of sum of PCDD/Fs and dl-PCBs in Fish (8pg WHO-TEQg(-1)). The health benefits and risks stemming from consumption of Fish Products were determined according to the Provisional Tolerable Weekly Intake (PTWI) for chosen contaminants (Cd, Hg, As, PCDD/Fs+dl-PCB) and the quantity of ingredients that render a Fish diet healthy based on data from the EFSA Journal [EFSA (European Food Safety Authority), 2005. Opinion of the scientific panel on contaminants in the food chain on a request from the European Parliament related to the safety assessment of wild and farmed Fish. EFSA J. 236, 1-118]. In regard of high content of LC-PUFAa and other nutritive ingredients, Fish Products available in Polish market may be considered as healthy food. However, many authors point at contaminants (methylmercury, PCDD/Fs) occurring in Fish and Fish Products as on potential health problem, and emphasize that the amount of that hazardous substances should be limited in human diet.
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Protein quality and amino acid profiles of Fish Products available in Poland
Food Chemistry, 2009Co-Authors: Zygmunt Usydus, Joanna Szlinder-richert, Maria AdamczykAbstract:Chemical analyses were carried out on 18 of the most popular varieties of Fish Products in the Polish market (canned, smoked, salted and marinated Fish of different species), produced by the largest manufacturers and distributors in the country. The contents of the nutritive substances in the Fish Products (proteins, amino acids, and fats) were determined. To assess the nutritional quality of proteins in these Products, the protein digestibility was determined, which ranged from 77.0% to 98.7%, and the amino acid composition of each of these groups of Products was compared with that of a standard protein recommended by the World Health Organization (WHO). In addition, protein digestibility-corrected amino acid scores (PDCAAS) were calculated. Relative to the WHO protein standard, most of the Fish Products tested scored very high, with values ranging between 0.9 and 1.0. This study confirmed that in terms of both quantity and quality, Fish Products in the Polish market could serve as a significant source of essential amino acids and that the sulphur-containing essential amino acids and lysine present in Fish Products could supplement the corresponding deficiency in plant proteins. However, it was also indicated that drastic thermal processes, such as sterilisation, could influence the protein digestibility.
Zygmunt Usydus - One of the best experts on this subject based on the ideXlab platform.
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Functional Properties of Fish and Fish Products: A Review
International Journal of Food Properties, 2012Co-Authors: Zygmunt Usydus, Joanna Szlinder-richertAbstract:This article presents a review on the functional constituents of Fish and Fish Products originating from different basins. In recent years, increasing attention has been focused on the significance of polyunsaturated fatty acids in human nutrition. Polyunsaturated fatty acids are classed according to the position of the first double bond in omega-3 polyunsaturated fatty acids and omega-6 polyunsaturated fatty acids. The omega-3 family includes the fatty acids eicosapentaenoic acid and docosahexaenoic acid. The acids eicosapentaenoic acid and docosahexaenoic acid are focused on in this article because of their importance in reducing the risks of cardiovascular disorders. In addition, the article highlights other functional components (essential amino acids, vitamin D3, selenium) whose levels in Fish are higher than in other foodstuffs. The presented data show, that in addition to nutritive effects, Fish and Fish Products contribute to a decreased incidence of diseases. Fish and Fish Products also contribut...
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Fish Products available in polish market assessment of the nutritive value and human exposure to dioxins and other contaminants
Chemosphere, 2009Co-Authors: Zygmunt Usydus, Maria Adamczyk, Joanna Szlinderrichert, Lucyna Polakjuszczak, Katarzyna Komar, Malgorzata Malesaciecwierz, Wieslawa RuczynskaAbstract:Chemical analyses were performed on one hundred and twenty of the most popular varieties of Fish Products (smoked Fish, salted Fish, and marinated Fish) of the Fish market in Poland. The contents of the nutritive substances of Fish Products (protein, micro- and macronutrients, vitamins A(1), D(3), E, and fatty acids) and the chosen contaminant (toxic metals--mercury, cadmium, lead, arsenic; dioxin/furans--PCDDFs; dioxin-like PCB--dl-PCBs; seven congeners of polybrominated diphenyl ethers--PBDEs; organochlorine pesticides--SigmaDDT, HCB, SigmaHCH and marker polychlorinated biphenyls--PCB(7)) levels were determined. It was confirmed that Fish Products are a good source of digestible proteins, iodine, selenium, and vitamin D(3). The fundamental nutritive benefit of processed Fish lies in its highly beneficial fatty acid composition, which is what imparts them healthy nutritive qualities. The high content of long-chain polyunsaturated fatty acids (LC-PUFAs), which is not noted in other food Products, is particularly important. The majority of contaminants studied were present in low levels. The possible threats, particularly in the case of pregnant/nursing women and young children, can pose the levels of dioxin/furans (PCDD/Fs) and dioxin-like (dl-PCBs) in smoked Baltic salmon and smoked sprat, elevated in a relation to particular requirements concerning the content of sum of PCDD/Fs and dl-PCBs in Fish (8pg WHO-TEQg(-1)). The health benefits and risks stemming from consumption of Fish Products were determined according to the Provisional Tolerable Weekly Intake (PTWI) for chosen contaminants (Cd, Hg, As, PCDD/Fs+dl-PCB) and the quantity of ingredients that render a Fish diet healthy based on data from the EFSA Journal [EFSA (European Food Safety Authority), 2005. Opinion of the scientific panel on contaminants in the food chain on a request from the European Parliament related to the safety assessment of wild and farmed Fish. EFSA J. 236, 1-118]. In regard of high content of LC-PUFAa and other nutritive ingredients, Fish Products available in Polish market may be considered as healthy food. However, many authors point at contaminants (methylmercury, PCDD/Fs) occurring in Fish and Fish Products as on potential health problem, and emphasize that the amount of that hazardous substances should be limited in human diet.
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Protein quality and amino acid profiles of Fish Products available in Poland
Food Chemistry, 2009Co-Authors: Zygmunt Usydus, Joanna Szlinder-richert, Maria AdamczykAbstract:Chemical analyses were carried out on 18 of the most popular varieties of Fish Products in the Polish market (canned, smoked, salted and marinated Fish of different species), produced by the largest manufacturers and distributors in the country. The contents of the nutritive substances in the Fish Products (proteins, amino acids, and fats) were determined. To assess the nutritional quality of proteins in these Products, the protein digestibility was determined, which ranged from 77.0% to 98.7%, and the amino acid composition of each of these groups of Products was compared with that of a standard protein recommended by the World Health Organization (WHO). In addition, protein digestibility-corrected amino acid scores (PDCAAS) were calculated. Relative to the WHO protein standard, most of the Fish Products tested scored very high, with values ranging between 0.9 and 1.0. This study confirmed that in terms of both quantity and quality, Fish Products in the Polish market could serve as a significant source of essential amino acids and that the sulphur-containing essential amino acids and lysine present in Fish Products could supplement the corresponding deficiency in plant proteins. However, it was also indicated that drastic thermal processes, such as sterilisation, could influence the protein digestibility.