Skałecki Piotr, Kaliniak-Dziura Agnieszka, Domaradzki Piotr, Florek Mariusz, Kępka Monika
Institute of Quality Assessment and Processing of Animal Products, Faculty of Animal Sciences and Bioeconomy, University of Life Sciences in Lublin, Akademicka 13, 20-950 Lublin, Poland.
Animals (Basel). 2020 Apr 30;10(5):778. doi: 10.3390/ani10050778.
The aim of the study was to compare the fatty acid profile and content and the oxidative stability of the lipid fraction of Prussian Carp () fillets with and without skin. Carp specimens were obtained in spring from a fish farm located in the Lublin Voivodeship. The research material consisted of skin-on (n = 12) and skinless (n = 12) fillets (hand-filleted). Their chemical composition (water, ash, protein, and fat content), calorific value, and nutritional quality index (NQI) were analysed, as well as their fatty acid content and profile. The oxidative stability of the lipids was assessed on the basis of the peroxide value (PV), thiobarbituric acid reactive substances (TBARS) value, and the content of the conjugated dienes and trienes (CD and CT), while determination of the degree of fat hydrolysis was based on the acid value (AV) and free fatty acids (FFA). The Carp fillet with skin contained significantly ( ≤ 0.01) more fat (by 2.69 pp) and calories (by 92.16 kJ∙100 g) than the skinless fillet, and over three times as much n-3 polyunsaturated fatty acids (n-3 PUFA), including eicosapentaenoic (EPA) and docosahexaenoic (DHA) acids. In the skin-on fillet, the lipid oxidation and hydrolysis parameters were significantly higher, but did not deviate from the values specified for fresh fish and/or fish fit for consumption.
本研究的目的是比较有皮和无皮欧洲鲫鱼鱼片脂质部分的脂肪酸谱、含量及氧化稳定性。春季从位于卢布林省的一个养鱼场获取鲤鱼样本。研究材料包括带皮鱼片（n = 12）和去皮鱼片（n = 12）（手工切片）。分析了它们的化学成分（水分、灰分、蛋白质和脂肪含量）、热值和营养质量指数（NQI），以及它们的脂肪酸含量和谱。基于过氧化值（PV）、硫代巴比妥酸反应性物质（TBARS）值以及共轭二烯和三烯（CD和CT）的含量评估脂质的氧化稳定性，而基于酸值（AV）和游离脂肪酸（FFA）测定脂肪水解程度。带皮鲤鱼片的脂肪含量（高2.69个百分点）和热量（高92.16 kJ∙100 g）显著高于（P≤0.01）去皮鱼片，n-3多不饱和脂肪酸（n-3 PUFA）含量是去皮鱼片的三倍多，包括二十碳五烯酸（EPA）和二十二碳六烯酸（DHA）。带皮鱼片中，脂质氧化和水解参数显著更高，但未偏离新鲜鱼和/或适合食用的鱼所规定的值。
