Nutritional profile of nigiri sushi meal and the usage of citrate synthase activity as freshness parameter

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62157124%3A16270%2F20%3A43878642" target="_blank" >RIV/62157124:16270/20:43878642 - isvavai.cz</a>

Výsledek na webu

<a href="http://jifro.ir/article-1-2034-en.html" target="_blank" >http://jifro.ir/article-1-2034-en.html</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.22092/ijfs.2020.122924" target="_blank" >10.22092/ijfs.2020.122924</a>

Jazyk výsledku

angličtina

Název v původním jazyce

Nutritional profile of nigiri sushi meal and the usage of citrate synthase activity as freshness parameter

Popis výsledku v původním jazyce

The aim of the study was to access the influence of nigiri sushi meal ingredients ratio on its weight, nutritional profile, physic-chemical characteristics (crude protein, lipid content, ash content, salt content, phosphorus content and thiobarbituric acid assay) and to estimate the usage of citrate synthase activity as freshness index of seafood used for sushi preparation. Nutrition composition of nigiri sushi is highly influence by rice/seafood ratio. Inclusion of processed seafood in sushi can influence significantly weight and consequently nutritional profile of nigiri sushi meal as well. Shrimp cooking resulted in 16.45+-3.29% weight loss in whole non-deveined shrimp and 13.03+-3.40% in non-deveined shrimp tail. Nigiri sushi meal prepared with salmon and tuna fish can be recognized as good sources of seafood. Nigiri sushi meal can be considered as a low-calorie meal (nigiri salmon: 716.13+-24.18 kJ/100g; nigiri tuna: 638.12+-10.64 kJ/100g; nigiri shrimp: 672.06+-8.72 kJ/100g) but on the contrary it cannot be considered as low salt content meal (nigiri salmon: 0.97+-0.04%; nigiri tuna: 0.89+-0.10%; nigiri shrimp: 1.06+-0.13%). Citrate synthase activity (CSA) increases after each freezing/thawing cycle and at the end (4th cycle) were 5.29+-0.67 mu mol/mL/min and 6.67+-0.63 mu mol/mL/min in tuna and salmon samples, respectively. CSA can be recognized as reliable enzymatic kit indicator for fish freshness determination in nigiri sushi meal.

Název v anglickém jazyce

Nutritional profile of nigiri sushi meal and the usage of citrate synthase activity as freshness parameter

Popis výsledku anglicky

The aim of the study was to access the influence of nigiri sushi meal ingredients ratio on its weight, nutritional profile, physic-chemical characteristics (crude protein, lipid content, ash content, salt content, phosphorus content and thiobarbituric acid assay) and to estimate the usage of citrate synthase activity as freshness index of seafood used for sushi preparation. Nutrition composition of nigiri sushi is highly influence by rice/seafood ratio. Inclusion of processed seafood in sushi can influence significantly weight and consequently nutritional profile of nigiri sushi meal as well. Shrimp cooking resulted in 16.45+-3.29% weight loss in whole non-deveined shrimp and 13.03+-3.40% in non-deveined shrimp tail. Nigiri sushi meal prepared with salmon and tuna fish can be recognized as good sources of seafood. Nigiri sushi meal can be considered as a low-calorie meal (nigiri salmon: 716.13+-24.18 kJ/100g; nigiri tuna: 638.12+-10.64 kJ/100g; nigiri shrimp: 672.06+-8.72 kJ/100g) but on the contrary it cannot be considered as low salt content meal (nigiri salmon: 0.97+-0.04%; nigiri tuna: 0.89+-0.10%; nigiri shrimp: 1.06+-0.13%). Citrate synthase activity (CSA) increases after each freezing/thawing cycle and at the end (4th cycle) were 5.29+-0.67 mu mol/mL/min and 6.67+-0.63 mu mol/mL/min in tuna and salmon samples, respectively. CSA can be recognized as reliable enzymatic kit indicator for fish freshness determination in nigiri sushi meal.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

40103 - Fishery

Projekt

—

Návaznosti

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Rok uplatnění

2020

Kód důvěrnosti údajů

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

Název periodika

Iranian Journal of Fisheries Sciences

ISSN

1562-2916

e-ISSN

—

Svazek periodika

19

Číslo periodika v rámci svazku

6

Stát vydavatele periodika

IR - Íránská islámská republika

Počet stran výsledku

16

Strana od-do

2954-2969

Kód UT WoS článku

000600344000014

EID výsledku v databázi Scopus

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