How much does it cost sushi meal exotic characteristics and its beneficial fatty acids composition?

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62157124%3A16270%2F17%3A43875707" target="_blank" >RIV/62157124:16270/17:43875707 - isvavai.cz</a>

Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

How much does it cost sushi meal exotic characteristics and its beneficial fatty acids composition?

Popis výsledku v původním jazyce

The aim of the research was to estimate potentially beneficial sushi meal fatty acids (FAs) profile in comparison with seafood, how FAs of sushi meal can be affected by inclusion of fried seafood and how FAs profile of sushi meal differs from consumers? perception. FAs composition were evaluated in the samples of nigiri and maki sushi samples prepared with three different seafood species (Salmo salar, Thunnus albacares, Penaeus vannamei) and in seafood samples (Thunnus alalunga, Penaeus monodon, Oncorhynchus gorbuscha, Salmo salar). Examined two sushi types cannot be considered respectful sources of ?-linolenic FA (C18:3n3), eicosapentaenoic (C20:5n3, EPA), docosahexaenoic (C22:6n3, DHA) FAs and n3 unsaturated fatty acids (USFAs). Observing studies concerning sushi consumers? preferences and comprehension about sushi meal beneficial FAs profile can be concluded that many consumers are misled by sushi meal exotic characteristics.

Název v anglickém jazyce

How much does it cost sushi meal exotic characteristics and its beneficial fatty acids composition?

Popis výsledku anglicky

The aim of the research was to estimate potentially beneficial sushi meal fatty acids (FAs) profile in comparison with seafood, how FAs of sushi meal can be affected by inclusion of fried seafood and how FAs profile of sushi meal differs from consumers? perception. FAs composition were evaluated in the samples of nigiri and maki sushi samples prepared with three different seafood species (Salmo salar, Thunnus albacares, Penaeus vannamei) and in seafood samples (Thunnus alalunga, Penaeus monodon, Oncorhynchus gorbuscha, Salmo salar). Examined two sushi types cannot be considered respectful sources of ?-linolenic FA (C18:3n3), eicosapentaenoic (C20:5n3, EPA), docosahexaenoic (C22:6n3, DHA) FAs and n3 unsaturated fatty acids (USFAs). Observing studies concerning sushi consumers? preferences and comprehension about sushi meal beneficial FAs profile can be concluded that many consumers are misled by sushi meal exotic characteristics.

Druh

D - Stať ve sborníku

CEP obor

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OECD FORD obor

21101 - Food and beverages

Projekt

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Návaznosti

V - Vyzkumna aktivita podporovana z jinych verejnych zdroju

Rok uplatnění

2017

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název statě ve sborníku

Sborník XLIII. konference o jakosti potravin a potravinových surovin - Ingrovy dny 2017

ISBN

978-80-7509-476-6

ISSN

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e-ISSN

neuvedeno

Počet stran výsledku

9

Strana od-do

88-96

Název nakladatele

Mendelova univerzita v Brně

Místo vydání

Brno

Místo konání akce

Brno

Datum konání akce

1. 3. 2017

Typ akce podle státní příslušnosti

CST - Celostátní akce

Kód UT WoS článku

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