Nutritional composition of raw and fried big-scale sand smelt (Atherina boyeri) from trasimeno lake. Issue 1 (2nd January 2019)

• Record Type: Journal Article
• Authors: Dal Bosco, Alessandro; Mattioli, Simona; Mancini, Simone; Cartoni Mancinelli, Alice; Cotozzolo, Elisa; Castellini, Cesare
• Is Part Of: Italian journal of animal science. Volume 18:Issue 1(2019)
• Page Start: 608
• Page End: 614
• Publication Date: 2019-01-02
• Subjects: Big-scale sand smelt -- nutritional quality -- fried -- fatty acids -- oxidative status; Animal culture -- Periodicals; Livestock -- Italy -- Periodicals; Veterinary medicine -- Italy -- Periodicals; Animal culture; Livestock; Veterinary medicine; Italy; Periodicals; Periodicals; 636.005
• DOI: 10.1080/1828051X.2018.1548915
• Languages: English
• ISSNs: 1828-051X

Abstract

Abstract: The aim of this research was to investigate the nutritional composition of raw and fried big-scale sand smelt ( Atherina boyeri ) from Trasimeno Lake. Four hundred big-scale sand smelts were caught with nets and analysed immediately. We created a total of 20 batches with 20 whole fish in each batch. Ten batches were analysed as raw samples, while the other 10 batches were analysed after being fried in sunflower oil at a temperature of 190 °C for 3 min (deep fat frying). The pH, proximate composition, fatty acid profile, oxidative stability and nutritional indexes of both groups were assessed. As expected, cooking strongly influenced the characteristics of the meat, mainly in terms of lipids, which were seven times greater in the fried product due to the oil. Frying also affected the fatty acid profile of the meat because oil absorption caused a significant increase in oleic and linoleic acids. Furthermore, we found a slight reduction in long chain n-3 fatty acids (eicosapentaenoic and docosahexaenoic acids). Frying increased oxidative processes and decreased the nutritional value of sand smelt. The obtained results can be considered preliminary because the effects of the fishing season and different physiological phases of sand smelt require further analytical confirmation. Highlights: The aim of the research was to investigate the nutritional composition of raw and fried big-scale sand smelt ( Atherina boyeri ) from Trasimeno Lake. The fried big-scale sand smelt had a meat lipids content 7-times greater than the control, due to the oil adsorbition. Frying increased oxidative processes and decreased the nutritional value of big-scale sand smelt.