Iko Afé Ogouyôm Herbert, Assogba Mahunan François, Anihouvi Dona Gildas Hippolyte, Boukari Ben-Sadek, Douny Caroline, Kpoclou Yénoukounmè Euloge, Amoussou Fagla Balbine, Igout Ahmed, Mahillon Jacques, Anihouvi Victor Bienvenu, Scippo Marie-Louise, Hounhouigan Djidjoho J
Laboratory of Food Analysis Department of Food Sciences Faculty of Veterinary Medicine Fundamental and Applied Research for Animals and Health (FARAH) Veterinary Public Health University of Liège Liège Belgium.
Laboratory of Food Sciences School of Nutrition and Food Sciences and Technology Faculty of Agronomic Sciences University of Abomey-Calavi Jericho Cotonou Benin.
Food Sci Nutr. 2020 Jul 19;8(9):4822-4830. doi: 10.1002/fsn3.1763. eCollection 2020 Sep.
The work aims to assess the consumption and the physico-chemical characteristics of smoked fish and smoked-dried fish commonly produced and consumed in the South Benin. The consumption data were obtained from a survey involving 250 consumers, conducted in selected production localities of the Southern part of Benin, where 36 samples of smoked fish and smoked-dried fish were collected. The highest protein contents (dry matter) were recorded in (85.1 ± 2.3%) and (84.5 ± 4.2%), while the highest lipid contents were recorded in (39.0 ± 9.2%) and (22.1 ± 6.3%). Smoked and smoked-dried fish produced in South Benin contained 0.1%-12.5% (of total fatty acids) eicosapentaenoic acid and 0.1%-33.2% docosahexaenoic acid, which are the most abundant omega 3 polyunsaturated acids in these fish products. The median consumption of smoked fish (60.2 g/day) and smoked-dried fish (18.2 g/day) contributed for 112% (281.1 mg) and 72% (180.4 mg), respectively, to the adult daily recommended intake of sum of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) (250 mg/day). The daily protein intake related to the consumption of smoked fish and smoked-dried fish corresponded to 36% and 24%, respectively, of the recommended intake suggested by European Food Safety Authority (0.8 g/kg.bw/day).
这项工作旨在评估贝宁南部常见的烟熏鱼和熏干鱼的消费量及其理化特性。消费数据来自对250名消费者进行的一项调查，该调查在贝宁南部选定的生产地区进行，共收集了36份烟熏鱼和熏干鱼样本。蛋白质含量最高（干物质）的是[具体鱼名1]（85.1±2.3%）和[具体鱼名2]（84.5±4.2%），而脂质含量最高的是[具体鱼名3]（39.0±9.2%）和[具体鱼名4]（22.1±6.3%）。贝宁南部生产的烟熏鱼和熏干鱼含有0.1%-12.5%（占总脂肪酸）的二十碳五烯酸和0.1%-33.2%的二十二碳六烯酸，它们是这些鱼产品中最丰富的ω-3多不饱和酸。烟熏鱼（60.2克/天）和熏干鱼（18.2克/天）的消费量中位数分别占成人每日二十碳五烯酸（EPA）和二十二碳六烯酸（DHA）推荐摄入量总和（250毫克/天）的112%（281.1毫克）和72%（180.4毫克）。与烟熏鱼和熏干鱼消费相关的每日蛋白质摄入量分别相当于欧洲食品安全局建议摄入量（0.8克/千克体重/天）的36%和24%。
