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http://krishi.icar.gov.in/jspui/handle/123456789/38061| Title: | Fatty Acid Composition of Thermally Processed Milkfish (Chanos chanos) |
| Other Titles: | Not Available |
| Authors: | Adepoju, M.A. Omitoyin, B.O. Ajani, E.K. Mohan, C.O. Asha, K.K. Suseela Mathew |
| ICAR Data Use Licennce: | http://krishi.icar.gov.in/PDF/ICAR_Data_Use_Licence.pdf |
| Author's Affiliated institute: | Food Technology Department, Federal Institute of Industrial Research,Oshodi, Lagos. Nigeria Department of Aquaculture and Fisheries Management, University of Ibadan, Nigeria ICAR::Central Institute of Fisheries Technology |
| Published/ Complete Date: | 2017 |
| Project Code: | Not Available |
| Keywords: | Milkfish retort sterilization PUFA Eicosapentaenoic acid Docosahexaenoic acid Linoleic acid |
| Publisher: | Nigerian Institute of Food Science and Technology |
| Citation: | Adepoju, M.A., Omitoyin, B.O., Ajani, E.K., Mohan, C.O., Asha, K.K., Suseela Mathew (2017) Fatty acid composition of thermally processed milkfish (Chanoschanos). Nigerian Food Journal, 35(2): 62-70. |
| Series/Report no.: | Not Available; |
| Abstract/Description: | The lipid profile of smoked, retort pouched milkfish (Chanos chanos) steaks were evaluated. Dressed milkfish steaks were brined in 2% brine solution and thereafter smoked at 700C for 2 h. Samples were processed in two forms of dry-pack and in oil medium using refined sunflower oil. Linoleic acid (LA) was the major constituent of the filling medium and the unsaturated fatty acid content of the oil was 88.65%. This led to samples processed in oil to have high PUFA (51.18%) and LA (33.40%). PUFA Eicosapentaenoic acid (EPA) and Docosahexaenoic acid (DHA) decreased after processing. The values in the raw sample before processing were 7.91% and 16.83% respectively, these decreased after processing to 5.99%, 4.08% and 3.73 for EPA and 14.96%, 11.79% and 7.96% for DHA. This study indicated that retort sterilization using smoking as a pretreatment had significant effect on fatty acid composition of milkfish. Though EPA and DHA reduced after processing, essential fatty acids LA and ALA increased. Despite the changes that were observed in the fatty acid composition of milkfish after processing, the ratio of omega-3 fatty acids to omega-6 fatty acid was within the acceptable standard recommended by WHO. |
| Description: | Not Available |
| ISSN: | 0189-7241 |
| Type(s) of content: | Research Paper |
| Sponsors: | Not Available |
| Language: | English |
| Name of Journal: | Nigerian Food Journal |
| Volume No.: | 35(2) |
| Page Number: | 62-70 |
| Name of the Division/Regional Station: | Not Available |
| Source, DOI or any other URL: | Not Available |
| URI: | http://krishi.icar.gov.in/jspui/handle/123456789/38061 |
| Appears in Collections: | FS-CIFT-Publication |
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