ABSTRACT
Background: The tuna industry is one of the most essential sectors in global food production. Nevertheless, commercial meat known as "tuna loin" holds the utmost significance in producing and marketing its various products. Regrettably, fractions like tail and head meat have been overlooked and wasted due to their comparatively lower commercial value. Despite possessing notable technological value, this meat is typically reutilized into animal feed through flour production, missing the chance to create alternative high-value food products. Objective: This study aimed to develop and evaluate the sausages produced with the underutilized cuts of tuna (tail and head meat). Methods: The tuna utilized were Big-eye (Thunus obesus) and Skip-jack (Katsuwonus pelamis lineaus). Three (3) different types of sausages were formulated using 100% of Big-eye (BE), 100% of Skip-jack (SJ) tuna meat, and 100% of beef/pork meat (Control). The sausage pH changes during storage at 4 ± 1oC were analyzed and compared with the control. Proximal, microbiological, and sensory characteristics were evaluated. Results: The pH of sausages showed that the values tended to decrease in control, while this value increased in two types of tuna. The formulated tuna sausages yielded 72% moisture, 18% protein, 4.1% lipid, 0.4% ash, 0.4 % fiber, and 4.5% carbohydrates. Sensory attributes showed excellent acceptance regarding color, smell, flavor, and texture. Overall acceptability was qualified as "liked," and the acceptability index ranged from 76% to 86%. During the refrigeration storage, the microbiological analyses indicated that the total coliform count was < 3 CFU/g. Escherichia coli, Staphylococcus aureus, and mesophilic aerobic bacteria in tuna sausage showed absence during 24 days of storage. Conclusion: Using tuna tail and head meat enabled the development of gel-type emulsified products (sausages) that exhibited good nutritional, sensory, and microbiological quality
Antecedentes: La industria atunera se erige como uno de los sectores más importantes en la producción mundial de alimentos. Sin embargo, entre sus diversos productos, la carne comercial conocida como "lomo de atún" ostenta la mayor importancia tanto en su producción como en su comercialización. Lamentablemente, fracciones de carne provenientes de la cola y la cabeza se han desperdiciado debido a su reducido valor comercial. A pesar de poseer un notable valor tecnológico, esta carne normalmente es utilizada en la alimentación animal mediante la producción de harina, perdiendo la oportunidad de desarrollar productos alimenticios alternativos con alto valor nutricional. Objetivo: Este estudio tuvo como objetivo desarrollar y evaluar salchichas producidas con carne subutilizada de atún (carne de cola y cabeza). Métodos: Las especies de atún utilizadas fueron Big-eye (Thunus obesus) and Skip-jack (Katsuwonus pelamis lineaus). Se formularon tres (3) tipos diferentes de salchichas usando 100 % de carne de atún Big-eye (BE), 100 % de Skip-jack (SJ) y 100 % de carne de res/cerdo (Control). Se analizaron los cambios de pH en las salchichas durante el almacenamiento a 4 ± 1 oC y se compararon con el Control. También se evaluaron la composición proximal, calidad microbiológica y atributos sensoriales. Resultados: El pH mostró que los valores tendieron a disminuir en relación a la muestra Control, mientras que este valor aumentó en los dos tipos de salchicha con carne de atún. Las salchichas con carne de atún mostraron un 72 % de humedad, 18 % de proteína, 4,1 % de lípidos, 0,4 % de ceniza, 0,4 % de fibra, 4,5 % de carbohidratos. Los atributos sensoriales mostraron buena aceptabilidad de los parámetros de color, olor, sabor y textura. La aceptabilidad general se calificó como "me gusta" y el índice de aceptabilidad osciló entre el 76 % y el 86 %. Durante el periodo de almacenamiento en refrigeración, los análisis microbiológicos indicaron que el recuento de coliformes totales fue < 3 UFC/g. No se evidenció la presencia de Escherichia coli, Staphylococcus aureus y bacterias aerobias mesófilas durante 24 días de almacenamiento. Conclusión: El aprovechamiento de la carne de la cola y cabeza del atún permitió desarrollar productos emulsionados tipo gel (embutidos) que exhibieron buena calidad nutricional, sensorial y microbiológica.
Subject(s)
Humans , Tuna , Food Industry , Microbiological Techniques , Nutritive ValueABSTRACT
Abstract The impact of fish oil concentration on the oxidative stability of microcapsules through the spray drying process using chitosan and maltodextrin as wall material was studied. Emulsions were prepared with different Tuna fish oil (TFO) content (TFO-10%, TFO20%, TF030% TF0-40%) while wall material concentration was kept constant. Microencapsulated powder resulting from emulsion prepared with high fish oil load have high moisture content, wettability, total oil and low encapsulation efficiency, hygroscopicity and bulk tapped density. Oxidative stability was evaluated periodically by placing microcapsules at room temperature. Microcapsules prepared with TFO-10% presented high oxidative stability in terms of peroxide value (2.94±0.04) and anisidine value (1.54±0.02) after 30 days of storage. It was concluded that optimal amounts of fish oil for microencapsulation are 10% and 20% using chitosan and maltodextrin that extended its shelf life during study period.
Resumo Foi estudado o impacto da concentração de óleo de peixe na estabilidade oxidativa de microcápsulas por meio do processo de secagem por atomização, utilizando quitosana e maltodextrina como material de parede. As emulsões foram preparadas com diferentes teores de óleo de atum (TFO) (TFO-10%, TFO20%, TF030% TF0-40%), enquanto a concentração de material de parede foi mantida constante. O pó microencapsulado resultante da emulsão preparada com alta carga de óleo de peixe tem alto teor de umidade, molhabilidade e óleo total e baixa eficiência de encapsulação, higroscopicidade e densidade extraída a granel. A estabilidade oxidativa foi avaliada periodicamente colocando microcápsulas à temperatura ambiente. As microcápsulas preparadas com TFO-10% apresentaram alta estabilidade oxidativa em termos de valor de peróxido (2,94 ± 0,04) e valor de anisidina (1,54 ± 0,02) após 30 dias de armazenamento. Concluiu-se que as quantidades ideais de óleo de peixe para microencapsulação são de 10% e 20% usando quitosana e maltodextrina que prolongaram sua vida útil durante o período de estudo.
ABSTRACT
Abstract The impact of fish oil concentration on the oxidative stability of microcapsules through the spray drying process using chitosan and maltodextrin as wall material was studied. Emulsions were prepared with different Tuna fish oil (TFO) content (TFO-10%, TFO20%, TF030% TF0-40%) while wall material concentration was kept constant. Microencapsulated powder resulting from emulsion prepared with high fish oil load have high moisture content, wettability, total oil and low encapsulation efficiency, hygroscopicity and bulk tapped density. Oxidative stability was evaluated periodically by placing microcapsules at room temperature. Microcapsules prepared with TFO-10% presented high oxidative stability in terms of peroxide value (2.94±0.04) and anisidine value (1.54±0.02) after 30 days of storage. It was concluded that optimal amounts of fish oil for microencapsulation are 10% and 20% using chitosan and maltodextrin that extended its shelf life during study period.
Resumo Foi estudado o impacto da concentração de óleo de peixe na estabilidade oxidativa de microcápsulas por meio do processo de secagem por atomização, utilizando quitosana e maltodextrina como material de parede. As emulsões foram preparadas com diferentes teores de óleo de atum (TFO) (TFO-10%, TFO20%, TF030% TF0-40%), enquanto a concentração de material de parede foi mantida constante. O pó microencapsulado resultante da emulsão preparada com alta carga de óleo de peixe tem alto teor de umidade, molhabilidade e óleo total e baixa eficiência de encapsulação, higroscopicidade e densidade extraída a granel. A estabilidade oxidativa foi avaliada periodicamente colocando microcápsulas à temperatura ambiente. As microcápsulas preparadas com TFO-10% apresentaram alta estabilidade oxidativa em termos de valor de peróxido (2,94 ± 0,04) e valor de anisidina (1,54 ± 0,02) após 30 dias de armazenamento. Concluiu-se que as quantidades ideais de óleo de peixe para microencapsulação são de 10% e 20% usando quitosana e maltodextrina que prolongaram sua vida útil durante o período de estudo.
Subject(s)
Animals , Fish Oils , Chitosan , Powders , Tuna , Oxidative StressABSTRACT
RESUMEN Los alimentos de origen marino se caracterizan en general por su alto contenido en ácidos eicosapentaenoico (EPA) y docosahexaenoico (DHA), dos ácidos grasos poliinsaturados de la familia n-3 con funciones esenciales en el organismo humano. En Chile, las conservas de pescado, entre ellas el atún enlatado, son una de las formas principales de consumo de alimentos del mar. En este trabajo se analizaron los perfiles de ácidos grasos y se estimaron varios índices de calidad nutricional de distintas conservas de lomos de atún en agua y en aceite vegetal disponibles en supermercados de Santiago de Chile. Las cantidades de EPA+DHA encontradas oscilaron entre 184 y 310 mg/100 g y entre 110 y 336 mg/100 g en las conservas de atún en agua y en aceite, respectivamente. El ácido graso más abundante en las conservas de atún en agua fue el DHA, mientras que en las conservas en aceite fue el ácido linoleico, perteneciente a la familia n-6. Los índices de calidad lipídica del pescado (FLQ) y aterogénico (IA) fueron más altos en las conservas de atún en agua que en las de atún en aceite, mientras que la relación ácidos grasos hipocolesterolémicos/hipercolesterolémicos (HH) presentó valores mayores en el atún enlatado en aceite. El índice trombogénico (IT) fue en general más alto en las conservas de atún en aceite.
ABSTRACT Foods from marine origin are known to have a high content of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), two polyunsaturated fatty acids from the n-3 family with essential roles in the human organism. Canned fish, including tuna, is one of the main formats to consume marine foods in Chile. In this work, samples of canned tuna in water and in oil available in supermarkets of Santiago de Chile were analysed to elucidate their fatty acid composition and to estimate several indexes of nutritional quality related to the lipid fraction of such foods. The amounts of EPA+DHA ranged between 184 and 310 mg/100 g and between 110 and 336 mg/100 g for canned tuna in water and oil, respectively. DHA was the most abundant fatty acid in canned tuna in water, whereas linolenic acid (an n-6 fatty acid) was found to be the most abundant in canned tuna in oil. The Fish Lipid Quality (FLQ) and atherogenic index (AI) reached higher values in canned tuna in water than in canned tuna in oil, whereas the ratio hypocholesterolemic/hypercholesterolemic fatty acids (HH) was higher in canned tuna in oil. The thrombogenic index (TI) was generally higher for canned tuna in oil.
ABSTRACT
Street foods are seen as a public health problem due to lack of infrastructure and basic services, difficulty in controlling the plethora of street food sales operations due to their diversity, their mobility, and their temporary nature. The objective of this study is to show the impact of the consumption of two street foods (Garba with tuna and rice with eggplant sauce) consumed in Côte d'Ivoire on the health of the Ivorian population. To contribute to the nutritional and health security of the population, the consumption of these dishes has been demonstrated in young Wistar rats (Rattus norvegicus). Thus, we hypothesized that the consumption of these street foods would have a deleterious effect on consumer health. However, five days 20 young rats of male and female sexes aged 50±5 days and weighing an average of 55±5 g were acclimatized and fed on a formulated isocaloric diet rich in herring fish (Clupea harengus) animal protein. After the acclimatization phase, four batches of rats of five rats per cage were fed respectively with diets (DWP, CDHF, GWTF and RES). The results showed that juvenile rats fed the CDHF and RES diet gained a lot of weight (5.66 ± 0.34 g/d and 5.16 ± 0.58 g/d) while those fed the GWTF diet had a progressive, slow weight gain. (2.32 ±0.23 g/d) and batch of rats fed without protein (DWP) observed considerable weight loss (-1.07±0.06 g/d). In terms of biological value, the results demonstrate that rats fed the RES diet have a higher protein availability (84.23 ±0.02%) than rats fed the GWTF diet (54.31 ±0.06 %). It follows from this analysis that it is necessary to combine GWTF with other protein-rich foods to compensate for the nutritional deficits caused by its ingestion. In young rats fed experimental diets, biometric research on vital organs (heart, liver, spleen and kidneys) revealed no abnormalities.
ABSTRACT
RESUMEN Objetivo El objetivo de este trabajo fue determinar la concentración de mercurio total (HgT) y metilmercurio (MeHg) en atún enlatado que se distribuye en la ciudad de Montería (Córdoba, Colombia). Materiales y Métodos Se analizaron 160 muestras de cuatro marcas diferentes, identificadas como A, B, C y D y comercializadas de agosto a noviembre de 2017. Mensual-mente se realizó un muestreo simple por atributo. El HgT y el MeHg fueron determinados usando un equipo DMA-80 (marca Milestone) y cromatógrafo de gases (Perkin Elmer Autosystem XL). Resultados El promedio de HgT y MeHg fue 0,589 ± 0,163 y 0,536 ± 0,148 ug/g, respectivamente. La mayor concentración de HgT y MeHg en atún se presentó en la marca B (HgT: 0,792 ± 0,165; MeHg: 0,725 ± 0,127). Conclusiones La evaluación del riesgo a la salud debido al consumo de atún enlatado, basado en la ingesta semanal estimada (ESI), sugiere que el consumo de atún de las diferentes marcas no asocia posibilidad de riesgo en la salud al grupo de adultos de la población (APG), al presentar valores por debajo de la ingesta semanal tolerable (3,2 μg/ kg/semana). Mientras que para los grupos de niños (N) y mujeres en edad fértil (MEF) representa riesgo para la salud el consumo del atún enlatado de la marca B, con la cual se superaría la ingesta semanal tolerable de 1,6 ug/kg/semana. Por lo tanto, se recomienda un monitoreo continuo de mercurio total y metilmercurio en atún enlatado.
ABSTRACT Objective The objective of this work was to determine the concentration of total mercury (THg) and methylmercury (MeHg) in canned tuna, distributed in supermarkets a city Caribbean coast, Colombia. Materials and Methods We analyzed 160 samples from four different brands identified as A, B, C and D marketed from August to November 2017. Simple sampling by attribute was carried out monthly. The THg and MeHg were determined using a DMA-80 Direct Mercury Analysis System-Milestone and a gas chromatograph Autosystem XL Perkin Elmer. Results The average of THg and MeHg was 0,589 ± 0,163 and 0,536 ± 0,148 μg/g, respectively. The highest concentration of THg and MeHg in tuna was presented by the B mark (HgT: 0,792 ± 0,165, MeHg: 0,725 ± 0,127). Conclusions The health risk assessment due to the consumption of canned tuna, based on the estimated weekly intake (EWI), suggests that the consumption of tuna from the different brands does not associate the possibility of health risk in the group of adults of the population (GAP), when presenting values below the tolerable weekly intake (3,2 μg/kg/ week). While for the groups of children (CH) and women of childbearing age (WCHA) the consumption of canned tuna of the B brand represents a risk to health, when the tolerable weekly intake exceeds 1,6 μg/kg/ week. Therefore, continuous monitoring of Hg-T and Hg-Me in tuna is recommended.
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Introducción: En los ambientes marinos del Pacífico de Costa Rica, la actividad pesquera por la flota cerquera internacional es importante debido a su amplio alcance y fuerte impacto. Objetivo: Evaluar la distribución espacial de la captura de atún aleta amarilla y especies no objetivo por esa flota, y posibles correlaciones con variables ambientales y pesqueras. Métodos: Aplicamos estadísticas geoespaciales y modelos de regresión múltiple en datos de la Comisión Interamericana del Atún Tropical, del 2002 al 2011. Utilizamos una grilla del tamaño de la Zona Económica Exclusiva (ZEE) con 1 124 celdas de 22 x 22 km (unidad de análisis), para un total de 11 240 celdas-año. Resultados: El atún mediano (presumiblemente inmaduro en su mayoría), delfines, mantas y rayas fueron capturados mayormente dentro del Domo Térmico (noreste de la ZEE). Las más altas capturas de atún pequeño (inmaduro en su totalidad), tiburones, picudos, dorado, peto y diversas especies pequeñas, ocurrieron en el extremo sur. El atún grande (maduro) fue capturado especialmente en el centro de la ZEE, hacia el este del Área Marina de Manejo Montes Submarinos y el Parque Nacional Marino Isla del Coco. Los atunes, dorado, delfines, mantas y rayas mostraron gran fidelidad de sitio por asociación con variables geográficas y ambientales, a la vez que el atún pequeño estuvo asociado a lances sobre objetos flotantes y el atún grande a lances sobre delfines. La heterogeneidad de las especies no objetivo probablemente escondió la mayoría de las correlaciones. Conclusiones: La pesca está afectando los niveles tróficos más altos y es necesario un diseño de zonificación ajustado para proteger mejor el domo térmico y considerar la susceptibilidad al uso de redes de cerco.
Introduction: In the Pacific marine ecosystems of Costa Rica, fishing activity by the international purse-seine fleet is important for its wide scope and large impact. Objective: To evaluate the spatial distribution of the catch of yellowfin tuna and non-target species by this fleet, and possible correlates with environmental and fishing variables. Methods: We applied geospatial statistics and multiple regression models to Inter-American Tropical Tuna Commission data, covering from 2002 to 2011. We used a grid the size of the Exclusive Economic Zone (EEZ) with 1 124 cells of 22 x 22 km (unit of analysis), for a total of 11 240 year-cells. Results: The medium tuna (presumably immature for the most part), dolphins, mantas and rays dominated catches within the Thermal Dome (Northeast of the EEZ). Small tuna (all immature), sharks, billfishes, dorado, wahoo, and various small species were caught mostly in the extreme South. Large tuna (mature) was caught specially in the zone center, towards the east of the Submarine Mounts Marine Management Area and the Isla del Coco National Marine Park. Tuna, dorado, dolphins, mantas and rays showed high site fidelity due to their association with geographic and environmental variables, at the time small tuna was associated with sets on floating objects, and big tuna was associated with sets on dolphins. The heterogeneity of non-target species probably hid most correlations. Conclusions: Fishing is affecting the highest trophic levels and an adjusted zoning design is needed to better protect the thermal dome and to take into account susceptibility to the use of purse seines.
Subject(s)
Animals , Tuna , Perciformes/growth & development , Fishing Industry , Zoning , Costa Rica , FishesABSTRACT
Resumen: La intoxicación escombroide es ocasionada por el consumo de ciertos tipos de pescado (de la familia Scombridae), comúnmente el atún, los cuales acumulan grandes concentraciones de histamina cuando los procedimientos de refrigeración son inadecuados, ocasionando en quienes los consumen síntomas muy similares a los de una alergia alimentaria, por lo que es frecuente que no se diagnostique correctamente. Generalmente, los síntomas desaparecen en pocas horas y no suelen ser graves, excepto algunos casos descritos en la literatura especializada, de hipotensión, broncoespasmo, dificultad respiratoria, taquicardia supraventricular e, incluso, infarto agudo de miocardio. Este fue, precisamente, el caso de una mujer que ingresó al servicio de urgencias de un hospital de tercer nivel de Medellín a los pocos minutos de haber ingerido atún con una sintomatología típica de la intoxicación, pero con taquicardia supraventricular, una de sus manifestaciones graves y atípicas.
Abstract: Scombroid poisoning is caused by the consumption of certain types of fish (from the Scombridae family), especially tuna. Due to inadequate refrigeration procedures, these fish have high levels of histamine which generate symptoms similar to those of a food allergy in their consumers, so it is frequently underdiagnosed. It is self-limited in a few hours and the symptoms are usually not serious, except for specific cases reported in the literature of hypotension, bronchospasm, respiratory distress, tachyarrhythmias, and even acute myocardial infarction. We report here the case of a woman admitted to the emergency department of a third level hospital in Medellín a few minutes after eating tuna with the typical symptoms of intoxication, as well as tachyarrhythmias, a serious and atypical manifestation.
Subject(s)
Tuna , Foodborne Diseases , Arrhythmias, Cardiac , HistamineABSTRACT
Skipjack tuna (Katsuwonus pelamis) belongs to the Scombridae family to determine the consistencycharacteristics of tuna fish loins for 28th days at frozen (−18 ± 2°C) storage. The biochemical, microbial, andsensory quality were analyzed by association of official analytical chemists method, plate count, and QualityIndex method (QIM), respectively. Protein, lipid, and moisture content were found to decrease significantly(p < 0.05) over the study period. Nonetheless, the values of ash, total volatile base nitrogen, tri-methyl aminenitrogen, pH, and peroxide increased significantly (p < 0.05). After 28 days of frozen storage, the total bacterialload in tuna fish loins was reduced from 3.8 × 105 to 3.3 × 104 colony forming unit/g. Total coliforms reducedfrom 113 to 5 Most Probable Number (MPN)/g, fecal coliforms declined to undetectable level from 13 MPN/g,and total Salmonella sp. also decreased from 1 MPN/g to unnoticeable, respectively. Organoleptically tunaloins were found in excellent condition up to 14th days although remained acceptable up to 28th days of thestudy period. The present findings should that the skipjack tuna loins can be retained under an acceptable limitfor human consumption at frozen storage conditions up to 28th days.
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Aims: The study aims to explore the enterotoxigenic Escherichia coli (ETEC) strains isolated from tuna loins and flakes produced in Côte d’Ivoire and identify their biotypes. Study Design: Tuna loins and flakes were obtained from two industries located in Abidjan. Samples of about 500 g frozen tuna were collected in a polyethylene bag and labelled. Samples were stored in an ice box and sent to the laboratory for determination of virulence genes.. Place and Duration of Study: The study was conducted at Central Laboratory for Food Hygiene and Agribusiness, LANADA, Abidjan and Laboratory of Biotechnology and Food Microbiology, Department of Food Science and Technology, University of Nangui Abrogoua Abidjan, Côte d’Ivoire during June 2013 to September 2013. Methodology: 460 Escherichia coli strains isolates were analysed for the presence of diarrhoea-associated genes (elt and est) by multiplex PCR using specific primers and for the biotyping of ETEC strains based on the characters highlighted with the API 20E gallery. Results: Forty-four isolates (21 from tuna loins and 23 from tuna flakes) were identified for ETEC, including 22 positive for elt, 8 positive for est and 14 positive for both elt and est. Four biotypes (biotype 1, 2, 3 and 4) were observed in this study. Biotype 2 [LDC (-), ODC (-)] was the most prevalent in the strains with frequencies of 56.8% followed by biotype 1 (31.8%), biotype 3 (6.8%) and biotype 4 (4.5%). Conclusion: This study revealed the presence of different biotypes diarrhoeagenic E. coli (ETEC) and potential public health risks if tuna products are not properly cooked.
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Introducción. En la tuna existen compuestos antioxidantes, pero, se desconoce si hay en el ayrampo. Objetivo. Determinar la capacidadantioxidante de Opuntia apurimacensis (ayrampo) y de Opuntia ficus-indica (tuna). Diseño. Estudio analítico observacional. Lugar.Laboratorio de Bioquímica Clínica y Nutricional, Centro de Investigación de Bioquímica y Nutrición, Facultad de Medicina, UniversidadNacional Mayor de San Marcos, Lima, Perú. Material biológico. Fruta fresca (ff) de Opuntia apurimacensis (ayrampo) y Opuntia ficusindica(tuna). Intervenciones. En los extractos acuosos se realizaron determinaciones de vitamina C, polifenoles totales y capacidadantioxidante (FRAP). Los resultados se analizaron mediante la prueba de Mann-Whitney, con 95% de confianza. Principales medidasde resultados. Concentración de vitamina C y polifenoles totales; capacidad antioxidante. Resultados. El ayrampo presentó mayorconcentración de vitamina C (49,9 y 36,1 mg de ácido ascórbico/100 g ff), mayor concentración de polifenoles totales (107,3 y68,7 mg de equivalente ácido gálico/100 g ff) y mayor capacidad antioxidante (1,1 y 0,7 mmoles de Fe- II/100 g ff) que la tuna. Elayrampo mostró mayor correlación entre la capacidad antioxidante y la vitamina C (0,91 y 0,56), mientras que, la tuna tuvo mayorcorrelación entre la capacidad antioxidante y los polifenoles totales (0,98 y 0,82). Conclusiones. El ayrampo presentó mayor capacidadantioxidante que la tuna.
Introduction. The cactus pear contains antioxidant compounds, but it is unknown if these exist in the ayrampo. Objective. To determinethe antioxidant capacity of Opuntia apurimacensis (ayrampo) and Opuntia ficus-indica (cactus pear). Design. Analytical observationalstudy. Location. Laboratory of Clinical Biochemistry and Nutrition, Research Center of Biochemistry and Nutrition, Faculty of Medicine,Universidad Nacional Mayor de San Marcos, Lima, Peru. Biological material. Fresh fruit (ff) of both Opuntia apurimacensis (ayrampo)and Opuntia ficus-indica (cactus pear). Interventions. Determination of vitamin C, polyphenols and antioxidant capacity (FRAP) wereperformed in both fruits aqueous extracts. Results were analyzed using the Mann-Whitney U test with 95% confidence. Main outcome measures. Concentration of vitamin C and polyphenols; antioxidant capacity (FRAP). Results. Compared to the cactus pear, ayrampopresented the highest concentration of vitamin C (49.9 and 36.1 mg ascorbic acid/100 g ff), highest concentration of total polyphenols(107.3 and 68.7 mg gallic acid equivalent/100 g ff) and highest antioxidant capacity (1.1 and 0.7 mmol of Fe-II/100 g ff). Ayramposhowed the highest correlation between antioxidant capacity and vitamin C (0.91 and 0.56), and the prickly pear the higher correlationbetween antioxidant capacity and total polyphenols (0.98 and 0.82). Conclusions. Ayrampo showed higher antioxidant capacitycompared to cactus pear.
Subject(s)
Humans , Antioxidants , Plant Extracts , Fruit , Opuntia , Polyphenols , Ascorbic Acid , Observational Studies as TopicABSTRACT
Aeromonas hydrophila and Campylobacter jejuni are bacteria of emerging importance in public health. However, little has been published about fish contaminated by these pathogens. The present study aimed to verify the presence of Aeromonas hydrophila and Campylobacter jejuni in fresh tuna samples (Thunnus spp.) caught off the coast of Santa Catarina State and distributed in the wholesale market of São Paulo/SP. A total of 85 tuna fillet samples were collected and examined by PCR and bacteriological analyses. Aeromonas spp. was detected in 11/85 (13%) samples, with 10/11 (90.9 %) being confirmed as Aeromonas hydrophila by PCR. Campylobacter spp. was found in 10/85 (11.7%) samples, 10/10 (100%) identified as Campylobacter jejuni by PCR and conventional biochemical analyses. Both pathogens were found in 2/85 (2.3%) samples. This is the first report on the contamination of fresh tuna by Campylobacter jejuni and Aeromonas hydrophila in Brazil. In addition to show that tuna can be a vehicle for transmission of pathogens when consumed raw, it emphasizes the importance of further studies to support the control these pathogens in fish...
Aeromonas hydrophila e Campylobacter jejuni são bactérias de importância emergente em saúde pública, porém com escassos trabalhos publicados na área de pescado. O presente estudo investigou a presença de Aeromonas hydrophila e Campylobacter jejuni em amostras de atum (Thunnus spp.) fresco, capturados no litoral de Santa Catarina e distribuídos no comércio atacadista de São Paulo, SP. Foram colhidas 85 amostras de filé de atum e processadas por análises bacteriológicas e PCR. Do total, 11/85 (13%) amostras foram positivas para Aeromonas spp., sendo 10/11 (90,9%) confirmadas como Aeromonas hydrophila pela PCR. Para Campylobacter spp., 10/85 (11,7%) foram positivas, sendo 10/10 (100%) identificadas como Campylobacter jejuni pelas provas bioquímicas tradicionais e PCR ressaltando-se que duas (2/85 - 2,3%) amostras de atum albergavam ambos os patógenos. Trata-se do primeiro relato no Brasil de contaminação de atum fresco por Campylobacter jejuni e Aeromonas hydrophila, indicando que este alimento ingerido in natura pode ser um veículo de transmissão de agentes patogênicos, ressaltando-se a importância de estudos adicionais que deem suporte ao controle desses microrganismos em pescado consumido cru...
Subject(s)
Animals , Aeromonas hydrophila/isolation & purification , Raw Foods/microbiology , Tuna/microbiology , Campylobacter jejuni/isolation & purification , Polymerase Chain Reaction/veterinaryABSTRACT
El género Prorocentrum Ehrenberg, incluye 81 especies, 21 son consideradas formadoras de florecimientos algales nocivos, de las cuales aproximadamente nueve especies producen toxinas. Considerando lo anterior, el objetivo de este trabajo consistió en determinar la distribución y abundancia de las especies del género Prorocentrum durante un ciclo anual, en dos estaciones de muestreo ubicadas dentro del ámbito de las granjas atuneras y en una estación fuera de la influencia de las granjas en la Bahía de La Paz, Golfo de California. Las muestras de agua se recolectaron mensualmente (junio 2006-mayo 2007) con una botella van Dorn en diferentes niveles de profundidad. En San Juan de La Costa (SC) se recolectaron en superficie 25 y 50 m, en Rancheros del Mar (RM) en superficie, 15, y 30 m, y en El Mogote (M) solo en superficie. A lo largo del ciclo anual, en las granjas atuneras en la Bahía de La Paz, se registraron 12 especies: P. compressum, P. dactylus, P. emarginatum, P. gracile, P. lima, P. micans, P. minimum, P. rhathymum, P. rostratum, P. shikokuense, P. triestinum y P. vaginula, de las cuales, ocho son formadoras de florecimientos algales. El estudio de los florecimientos de Prorocentrum se ha vuelto importante ya que estos han sido relacionados por su impacto nocivo en los ecosistemas.
The genus Prorocentrum Ehrenberg includes 81 marine species, of which 21 are considered causative agents of harmful algal blooms, and approximately 9 species produce toxins. The objectives of this study were to determine distribution and abundance of Prorocentrum species during an annual cycle at two sampling sites within tuna farms near San Juan de La Costa (SC), Rancheros del Mar (RM) and at a station without the influence of these farms located off El Mogote (M), in the Bahia de la Paz, Gulf of California. Samples were taken monthly (June 2006-May 2007) at different depths at SC (0.25 and 50 m), at the RM (0.15 and 30 m) and at El Mogote (0 m) with a van Dorn bottle. The results showed a total of twelve species in the annual cycle: P. compressum, P. dactylus, P. emarginatum, P. gracile, P. lima, P. micans, P. minimum, P. rhathymum, P. rostratum, P. shikokuense, P. triestinum and P. vaginula, of which the first eight form blooms. The study of Prorocentrum blooms became important because they have been linked to widespread harmful ecosystem impacts.
ABSTRACT
Introducción: Las enfermedades hepáticas de evolución crónica degenerativa, constituyen una de las causas de morbilidad y mortalidad a nivel mundial. Objetivos: Determinar el efecto hepatoprotector del zumo de fruta del Opuntia ficus indica (tuna) variedad morada, en ratas con intoxicación hepática inducidas por paracetamol. Diseño: analíticos experimental. Lugar: Centro de Investigación de Bioquímica y Nutrición. Participantes y materiales: se utilizaron 36 ratas machos con un peso de 269 g ±22 g. Intervenciones: el zumo se obtuvo mediante un extractor casero. La inducción fue realizada con paracetamol a la dosis de 400 mg/kg vía peroral. Principales medidas de resultados: alanina aminotransferasa (ALT U/L), aspartato amino transferasa (AST U/L), gamma glutamil transferasa (GGT U/L), bilirrubina directa, indirecta y total (mg/L), albumina sérica (g/dL), proteínas totales séricas (g/dL), especie reactiva al ácido tiobarbitúrico (TBARS suero nmol/mL e hígado nmol/g) e índice hepático (%). Resultados: la administración del zumo de Opuntia ficus indica "tuna" variedad morada redujo de forma significativa actividad del ALT en los tres grupos tratados, solo en el grupo VI la reducción fue significativa para el AST y GGT, comparados con el grupo II. Los grupos tratados con zumo de tuna V y VI expresaron concentraciones superiores a los encontrados en el grupo II, siendo esto significativo, sin embargo los niveles de proteínas totales no mostraron variaciones significativas entre ellos. Los grupos IV y V expresaron concentraciones menores de bilirrubina total respecto al grupo II, pero sin embargo los niveles de bilirrubina directa en estos grupos fueron del 31,54% y 41,67% respectivamente. Los niveles de TBARS en tejido hepático en los tres grupos tratados con zumo mostraron concentraciones inferiores al grupo II, los mismos resultados se observan en la concentración de TBARS en suero, respecto al grupo II. El índice hepático fue menor en los grupos IV y VI. Conclusiones: el zumo de Opuntia de ficus indica "tuna" variedad morada, presentó efecto hepatoprotector, expresados en vario de los indicadores del daño hepático.
Subject(s)
Animals , Rats , Plants, Medicinal , Opuntia , Hepatoprotector Drugs , Chemical and Drug Induced Liver Injury , Peru , Models, AnimalABSTRACT
Tuna are highly prized in Oriental cuisine, and the bigeye tuna (Thunnus obesus) is of great commercial importance. Quality is assessed by the tuna meat quality, freshness, texture and fat, which can be altered by factors inherent to capture, such as days of onboard storage, months of the year, whether the catch was living or dead, fish weight and year. These factors were correlated to identify those that affect quality. We obtained data from nine vessels, from January 2007 to April 2010, creating an information bank of 21,908 bigeye tuna. Fish quality and parameters were related using multiple linear regression analysis, in which the variables were included in the model by a stepwise procedure (F>4). We found that live catch, heavier fish and fewer days of storage positively affected the quality, and that there is a seasonality of quality related to biological factors, which are not amenable to control...
Os atuns são peixes muito apreciados na culinária oriental, e a albacora-bandolim (Thunnus obesus) é de grande importância comercial. A qualidade do atum é avaliada pela qualidade da carne, frescor, textura e gordura, a qual pode ser alterada por fatores inerentes à captura, tais como: dias de armazenamento a bordo, meses do ano, capturado vivo ou morto, peso e ano. Esses fatores foram correlacionados para se identificarem aqueles que afetam a qualidade da carne. Foram obtidos dados de nove embarcações, de janeiro de 2007 a abril de 2010, e criou-se um banco de informações de 21.908 atuns. A qualidade do pescado e os parâmetros foram relacionados utilizando-se análise de regressão linear múltipla, em que as variáveis foram incluídas no modelo de stepwise (F> 4). Descobriu-se que captura do animal vivo, peixe mais pesado e menos dias de armazenamento afetaram positivamente a qualidade da carne e que há uma sazonalidade da qualidade relacionada a fatores biológicos que não são passíveis de controle...
Subject(s)
Animals , Tuna/classification , Food Quality , Food Storage , Meat , Regression Analysis , Body Weight , Fishing IndustryABSTRACT
Acid-soluble collagen (ASC) and pepsin-soluble collagen (PSC) from the spine (ASC-SP and PSC-SP) and skull (ASC-SK and PSC-SK) of the skipjack tuna, Katsuwonus pelamis, were successfully isolated and characterized. The yields of ASC-SP, PSC-SP, ASC-SK and PSC-SK were (2.47 ± 0.39)%, (5.62 ± 0.82)%, (3.57 ± 0.40)%, and (6.71 ± 0.81)%, respectively, on the basis of dry weight. The four collagens contained Gly (330.2-339.1 residues/1 000 residues) as the major amino acid, and their imino acid contents were between 168.8 and 178.2 residues/1 000 residues. Amino acid composition, SDS-PAGE, and FTIR investigations confirmed that ASC-SP and ASC-SK were mainly composed of type I collagen, and had higher contents of high-molecular weight cross-links than those of PSC-SK and PSC-SP. The FTIR investigation also certified all the collagens had triple helical structure. The denaturation temperatures of ASC-SK, PSC-SK, ASC-SP, and PSC-SP were 17.8, 16.6, 17.6, and 16.5 °C, respectively. All isolated collagens were soluble at acidic pH (1-5) and lost their solubilities when the NaCl concentration was above 2% (W/V). The isolated collagens from the spines and skulls of skipjack tuna could serve as an alternative source of collagens for further application in food, cosmetic, biomedical, and pharmaceutical industries.
Subject(s)
Animals , Acids , Chemistry , Amino Acids , Collagen , Chemistry , Collagen Type I , Chemistry , Hydrogen-Ion Concentration , Molecular Structure , Molecular Weight , Pepsin A , Chemistry , Skull , Chemistry , Sodium Chloride , Solubility , Spine , Chemistry , Temperature , TunaABSTRACT
Indonesia contributed about 4 percent of total global fresh and frozen tuna exports, exporting about 65.5 tones in 2007, valued at US$ 150 million. The determination of total arsenic fish and fish product has not been standardized in Indonesia. To get an accurate result of total arsenic measurement in tuna fish is very difficult, it is due to the relatively low concentration of total arsenic in the sample and the characteristic of organic arsenic species (arsenobetain). Arsenobetaine in particular, are not decomposed to arsenate, which can lead to serious error in quantification when a hydride generator step is additionally used in the analysis scheme. This research covers the performance evaluation of three methods of sample preparation. Determination of total arsenic concentration is done by using hydride generator quartz furnace atomic absorption spectrophotometry (HG-QFAAS) and ICP-MS, and being validated using CRM DORM-2 and DORM-3. The sample preparation and measurement method obtained were expected to be used as an alternative method for determination of total arsenic in tuna fish sample. Abbreviations: HG-QF-AAS: hydride generator quartz cell flame atomic absorption spectrophotometer, ICPMS: inductively coupled plasma mass spectrophotometer.
ABSTRACT
Objective: a study was conducted to evaluate two sources of omega-3 (n-3) fatty acid enrichment, namely a trout by-product meal (TBPM) and tuna fish oil (TFO), as potential sources for egg yolk n-3 enrichment. Methods: Seventy-27 week old commercial layers were assigned to each of seven dietary treatments, as follows. Group 1: control; group 2: 5% TBPM; group 3: 10% TBPM; group 4: 15% TBPM; group 5: 20% TBPM; group 6: 2% TFO; and group 7: 3% TFO. The experimental diets were fed for 28 days. Results: no effect on production parameters was caused by the experimental diets. All diets containing TBPM or TFO significantly (p<0.05) increased n-3 egg yolk fatty acid content. Dietary levels of 5-20% TBPM increased egg yolk n-3 content between 1.97 and 3.54 times compared with control eggs. TFO levels of 2% and 3% increased the n-3 egg yolk content 3.37 and 4.13 times, respectively, compared with control eggs. The n-6/n-3 ratio in egg yolk lipids was significantly (p<0.05) decreased by the experimental diets. The n-6/n-3 ratio in control eggs was 16.79 compared with ratios ranging from 4.34 to 8.11 in enriched eggs. Conclusions: the results showed that both TBPM and TFO are good sources of n-3 fatty acid enrichment in eggs. Further studies are required in order to determine the effects of TBPM and TFO inclusion on the organoleptic quality of eggs.
Objetivo: se realizó un estudio para evaluar dos potenciales fuentes de enriquecimiento de ácidos grasos omega-3 (n-3) en yema de huevo: ensilaje de vísceras de trucha (TBPM) y aceite de atún (TFO). Métodos: un total de 70 gallinas de postura de 27 semanas se asignaron a siete tratamientos dietarios, así: grupo 1: control; grupo 2: 5% TBPM; grupo 3: 10% TBPM; grupo 4: 15% TBPM; grupo 5: 20% TBPM; grupo 6: 2% TFO y grupo 7: 3% TFO. Las dietas experimentales se suministraron durante 28 días. Resultados: no se encontraron efectos sobre los parámetros productivos a causa de las dietas experimentales, pero todas las dietas suplementadas con TBPM o TFO causaron un aumento significativo (p<0.05) en el contenido de n-3 de la yema. La suplementación de 5-20% de TBPM causó un incremento de n-3 de 1.97 a 3.54 veces, comparado con el contenido de n-3 de los huevos control. La suplementación de 2% y 3% de TFO incrementó en contenido de n-3 en 3.37 y 4.13 veces, respectivamente. La relación n-6/n-3 en los lípidos de la yema aumentó significativamente en las dietas experimentales siendo esta relación de 16.79 en los huevos control y de 4.34-8.11 en los huevos de gallinas suplementadas con las fuentes de n-3. Conclusiones: los resultados del presente estudio demuestran que tanto el TBPM como el TFO constituyen fuentes apropiadas de enriquecimiento de huevos con ácidos grasos n-3. Se requieren más estudios para determinar los efectos de estas materias primas en la calidad organoléptica del huevo.
Objetivo: Foi realizado um estudo para avaliar duas fontes potenciais de enriquecimento de ômega-3 (n-3) na gema de ovo: silagem de vísceras de truta (TBPM) e óleo de atum (TFO). Métodos: Um total de 70 galinhas poedeiras de 27 semanas, foram atribuídas a sete tratamentos dietéticos: grupo 1: controle, grupo 2: 5%TBPM, grupo 3: 10% TBPM, grupo 4: 15% TBPM, grupo 5: 20% TBPM, grupo 6: 2% TFO e grupo 7: TFO 3%. As dietas experimentais foram subministradas durante 28 dias. Resultados: Não foram encontradas diferencias nos parâmetros de produção por causa das dietas experimentais, mas todas as dietas suplementadas com TFO ou TBPM causaram um aumento significativo (p<0.05) no conteúdo de n-3 da gema. A suplementação de 5-20% de TBPM causou um aumento de n-3 de 1.97 a 3.54 vezes, em comparação com o conteúdo de n-3 do controle. A suplementação de 2% e 3% de TFO aumentou o conteúdo de n-3 em 3.37 e 4.13 vezes, respectivamente. A relação n-6/n-3 nos lipídios da gema aumentou significativamente nas dietas experimentais, sendo esta relação de 16.79 nos ovos do controle e de 4.43 a 8.11 em ovos de galinha suplementados com fontes de n-3. Conclusões: Os resultados deste estudo demonstram que o TFO e o TBPM são fontes apropriadas de enriquecimento de ovos com n-3 ácidos graxos. Mais estudos são necessários para determinar os efeitos dessas matérias primas na qualidade organoléptica do ovo.
ABSTRACT
Numerosos estudios han sido enfocados a los ingredientes naturales para mantener la calidad y la vida útil de los alimentos. Los ingredientes biodegradables, tales como hidrocoloides y proteínas pueden ser utilizados para cubrir filetes de pescado con el objetivo de suprimir los cambios de calidad durante el almacenamiento en congelación. En la actualidad se han venido desarrollando empaques comestibles, como el glaseado con hidrocoloides, (gelatina, carragenina), que además de cumplir sus funciones como película protectora del alimento, son económicos, pueden ser ingeridos por el consumidor sin riesgo de toxicidad, ayudan a preservar las características organolépticas del producto, proporcionar características nutricionales y, por ser biodegradables contribuyen a la conservación del ambiente. El objetivo del presente estudio fue evaluar la incorporación de hidrocoloides al glaseado de lomos de atún como una alternativa de empaque. Cortes de atún fueron glaseados incorporándole soluciones de carragenina 0,05, y 0,15%, y gelatina al 0,5, 1%. Los cortes fueron de 15 cm3, congelados a -30ºC y glaseados con los tratamientos mencionados sumergiéndose la muestra de atún en las soluciones a 0 ºC por 30 segundos y luego almacenados a -10ºC por 0, 15 y 30 días. Los resultados del análisis proximal, las proteínas solubles, rancidez oxidativa, y color mostraron que todas las muestras glaseadas con hidrocoloides mantienen sus características y protege al lomo de atún ante la pérdida de humedad y retrasa la degradación de las proteínas. De igual manera la carragenina mostró un mejor desempeño como empaque a concentraciones de 0,05% en comparación con la gelatina.
Numerous studies have been focused to natural ingredients to maintain the quality and shell life of foods. Edibles coating, biodegradable ingredients, such as hydrocolloids and proteins can be used for coating fish with the purpose to suppress changes of quality during frozen storage. At the present time several developing of edibles packing, like glaze using hydrocolloids, (gelatin, carrageen, starch), that besides acts as protective film for food, they are economic, can be ingested by the consumer without toxicity risk, help to preserve organoleptics and nutritional characteristics of the product and, being biodegradable they contribute to the conservation of the atmosphere. The objective of the present study was to evaluate the incorporation of hydrocolloids in the glazing tuna process as alternative of packing, to enhance its physical and chemical characteristics. Samples of tuna was glazed incorporating to its solutions of carrageen at 0.05, 0,1 and 0.15%, and gelatin at 0.5, 1%. The samples were shaped as square (15 cm3), frozen al -30ºC and glazed incorporating hydrocolloids submerging the sample its solutions at 0 ºC by 30 seconds and storage at -10ºC by 0, 15 and 30 days. Proximal analysis results, soluble proteins, TBA, and color showed that all the samples glazed with hydrocolloids decrease deterioration of the tuna products respect to samples glazed without hydrocolloids; concluding that glazing adding hydrocolloids protects tuna for loss humidity and delays degradation of proteins. Moreover, carrageen shows to a better performance at the concentrations of 0.05% compared with the gelatin and the starch.
Subject(s)
Animals , Chondrus , Food Packaging/methods , Frozen Foods/analysis , Gelatin , Seafood/analysis , Tuna , ColloidsABSTRACT
Heat induced color change kinetics in a tuna-vegetable mixture was evaluated by measuring color parameter "L" (Hunter-Lab) and 5-hydroxi-methyl-furfural (5-HMF) accumulation. For this purpose small reusable stainless steel TDT cans were used and the kinetic studies performed in a temperature range characteristic of thermal processing of low acid canned foods (110-125°C). The color parameter L was better described by a pseudo zero order while a pseudo first order reaction was found for 5-HMF accumulation, indicating the progression of the Maillard reaction during heating. In both cases, temperature dependence of the rate constants followed the Arrhenius relationship, with Ea= 92.0 and 38.9kJ·mol-1 for lightness L and for 5-HMF accumulation, respectively. The color parameter L was more sensitive to temperature changes than 5-HMF accumulation, and therefore is suggested for evaluation of heat induced color changes in this product.
Se evaluó la cinética del cambio de color inducido por el calor en una mezcla de atún con vegetales mediante la medición del parámetro de color "L" (Hunter-Lab) y la acumulación de 5-hidroxi-metil-furfural (5-HMF). Los estudios cinéticos se llevaron a cabo en un rango de temperatura característico del procesamiento térmico de alimentos de baja acidez (110-125°C), empleando envases TDT reutilizables. El parámetro de color L tuvo un mejor ajuste a una cinética de pseudo orden cero, mientras que la acumulación de 5-HMF se ajustó a una cinética de pseudo orden uno, indicando el desarrollo de la reacción de Maillard durante el calentamiento. En ambos casos, la dependencia de la constante de la velocidad de reacción con la temperatura se ajustó a la ecuación de Arrhenius con Ea= 92,0 y 38,9kJ·mol-1 para la luminosidad L y para la acumulación de 5-HMF, respectivamente. El parámetro de color L fue más sensible a los cambios de temperatura que la acumulación de 5-HMF y por consiguiente se sugiere para la evaluación de los cambios de color inducidos por el calor en este producto.
Foi avaliada a cinética da mudança de cor induzido pelo calor em uma mistura de atum com vegetais mediante a medição do parâmetro de cor "L" (Hunter-Lab) e a acumulação de 5-hidroxi-metil-furfural (5-HMF). Os estudos cinéticos foram levados a efeito em uma faixa de temperatura característica do processamento térmico de alimentos de baixa acidez (110-125°C), empregando envases TDT reutilizáveis. O parâmetro de cor L teve um melhor ajuste a uma cinética de pseudo ordem zero, enquanto que a acumulação de 5-HMF foi ajustada a uma cinética de pseudo ordem um, indicando o desenvolvimento da reação de Maillard durante o aquecimento. Em ambos os casos, a dependência da constante de velocidade de reação com a temperatura foi ajustada à equação de Arrhenius com Ea= 92,0 y 38,9kJ·mol-1 para a luminosidade L e para a acumulação de 5-HMF, respectivamente. O parâmetro de cor L foi mais sensível às mudanças de temperatura que a acumulação de 5-HMF e, por tanto, é sugerido para a avaliação das mudanças de cor induzidas pelo calor em este produto.