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Nutritional value of fish soup from cultured rainbow trout (Oncorhyncus mykiss, Walbaum, 1792)

Year 2022, Volume: 7 Issue: 3, 289 - 296, 30.09.2022
https://doi.org/10.35229/jaes.1077734

Abstract

This study represents new information on the nutritional value of soup prepared from cultured Rainbow trout (Oncorhyncus mykiss). The proximate contents of soup were represented by 87.56% moisture, 7.22% protein, 1.59% crude fat, 0.07% carbohydrate, 1.17% dietary fibre and 2.44% ash. The energy value was calculated as 48.0 kcal/100g. Amino acid values were in the range of 183.5-1128.5mg/100g while mineral contents were varied as 0.6µg/g-19.5mg/g. The value of polyunsaturated fatty acids (PUFA) was higher than saturated fatty acids (SFA). Total PUFA and eicosapentaenoic acid + docosahexaenoic acid (EPA+DHA) were observed as 37.2 and 7.2%, respectively. These values corresponded to the values of 673.3 and 123.2 mg/100g of the edible portion of the soup within the same respect. The results of this study demonstrated that a portion of trout soup would almost cover daily recommended n-3 PUFA intake, however, higher amounts are required for the necessary levels of EPA+DHA. The vitamin B12 content was well above the recommended levels. The values of α and β tocopherols were observed as 272.0 and 1131.0 µg/100g (wwb), respectively. This study indicates that trout soup has a good nutritional value for human consumption for a healthy diet.

Supporting Institution

Scientific and Technological Research Council of Turkey (TÜBİTAK) and Slovenia Research Agency (ARRS)

Project Number

TOVAG 213O112 and BI-SLO-TR-14-16/08)

References

  • Ankrah, E.K. & Dovle, F.E. (1973). Chemical composition of some soups and stews of Ghana. Journal of the Science of Food and Agriculture. 24 (4): 407-412. DOI: 10.1002/jsfa.2740240409
  • Anonymous. (2007). High speed analysis of amino acids by pre-column derivatization, Shimadzu Corporation, Application data sheet High Performance Liquid Chromatography No.7, No.8. Retrieved on July 1, 2021 from Shimadzu website: https://shimadzu.com.au/sites/default/files/HPLC_AminoAcid_pre_column_deriv2_datasheet_8a_en.pdf>
  • AOAC. (1980). Official methods of analysis 13th ed. Official methods 7.009. and 2.507. Association of Official Analytical Chemists, Washington, DC.
  • AOAC. (1995a). Official methods of analysis. Official methods 985.14. Association of Official Analytical Chemists. Gaithersburg, MD.
  • AOAC. (1995b). AOAC Official Method 991.43 Total, soluble, and insoluble dietary fibre in foods. Official Methods of Analysis. Supplement March 1995. Cereal Foods, Chapter 32, p. 7-9.
  • CFS. (2020). Benefits of fish soup consumption. Center for Food Safety, Hong Kong, China. Retrieved on July 2, 2021 from the website: https://www.cfs.gov.hk/english/programme/programme_rafs/RIB_fish_soup_consumption.html
  • Chaiyapechara, S. & Kennethk, M.L. (2003). Proximate composition, lipid oxidation, and sensory characteristics of fillets from rainbow trout Oncorhynchus mykiss fed diets containing 10% to 30% lipid. Journal of the World Aquaculture Society. 34: 266-277. DOI: 10.1111/j.1749-7345.2003.tb00065.x
  • Chan, W., Brown, J.M. & Buss, D. (1994). Miscellaneous foods: Supplement to the composition of foods. Royal Society of Chemistry and the Ministry of Agriculture, Fisheries, and Food, Cambridge, London.
  • Dimova, N. (2003). RP-HPLC Analysis of Amino acids with UV-Detection, Bulgarian Academy of Science, Tome 56, No 12. Bibliographic Code: 2003CRABS..56l..75D.
  • Eitenmiller, R.R., Ye, L. & Landen, W.O. Jr. (2008). Vitamin analysis for health and food Sciences, 2nd ed. New York: CRC Press.
  • Erkan, N., Selçuk, A. & Özden, O. (2010). Amino acid and vitamin composition of raw and cooked horse mackerel. Food Analytical Methods. 3, 269-275. DOI:10.1007/s12161-009-9108-x
  • FAO. (2020). Retrieved on May 23, 2020 from the FAO website: http://www.fao.org/fishery/statistics/global-aquaculture-production/en
  • FISHBASE, 2020. Retrieved on February 2, 2020 from the FISHBASE website: http://fishbase.org/summary/oncorhynchus-mykiss.html
  • Food Standards Agency. (2002). McCance and Widdowson’s the composition of foods. Compiled by: Roe, M.A., Finglas, P.M. and Church, S.M. 6th summary ed. Cambridge: Royal Society Chemistry.
  • Gheshlaghi, R., Scharer, J.M., Moo-Young, M. & Douglas, P.L. (2008). Application of statistical design for the optimization of amino acids separation by reverse-phase HPLC. Analytical Biochemistry, 383, 93-102. DOI: 10.1016/j.ab.2008.07.032
  • Gogus, U. & Smith, C. (2010). n-3 Omega fatty acids: a review of current knowledge. International Journal of Food Science and Technology, 45, 417-436. DOI: 10.1111/j.1365-2621.2009.02151.x
  • Greenfield, H. & Southgate, D.A.T. (2003). Assuring the quality of analytical data, Food Composition Data, Part 2, Roma, Italy: FAO.
  • Guggisberg, D., Risse, M.C. & Hadorn, R. (2012). Determination of vitamin B12 in meat products by RP-HPLC after enrichment and purification on an immunoaffinity column. Meat Science. 90, 279-283. DOI: 10.1016/j.meatsci.2011.07.009
  • Guillou, A, Saucy, P., Khalil, M. & Adambounou, L. (1995). Effects of dietary vegetable and marine lipid on growth, muscle fatty acid composition and organoleptic quality of flesh of brook charr (Salvelinus fontinalis). Aquaculture, 136, 351-362. DOI: 10.1016/0044-8486(95)00053-4.
  • HMSO. (1994). Nutritional aspects of cardiovascular disease. Report on health and social subjects. N. 46. London. UK: Department of Health. HMSO.
  • Hosseinzadeh Sahafi, H., Masaeli, S., Alizadeh, M., Negarestan, H. & Naji, T. (2013). A study on growth parameters, blood factors and proximate composition of rainbow trout (Oncorhynchus mykiss) cultured in underground brackish and freshwater. Iranian Journal of Fisheries Science. 12(4), 836-842. DOI: 10/1834/37407
  • Institute of Medicine. (1998). Food and nutrition board. Dietary reference intakes: Thiamin, riboflavin, niacin, vitamin B6, folate, vitamin B12, pantothenic acid, biotin, and choline. Washington, DC: National Academy Press.
  • Jakobsen, J. & Knuthsen, P. (2014). Stability of vitamin D in foodstuffs during cooking. Food Chemistry 148, 170-174. DOI: 10.1016/j.foodchem.2013.10.043
  • Jeyakumari, A., Christin J., Zynudheen, A.A. & Anandan R. (2016). Quality evaluation of fish soup powder supplemented with carrageenan. International Journal of Environmental Science and Technology. 5(6), 4362-4369. DOI: 10/123456789/41115
  • Mendéz, M.I.M. & Abuín, J.M.G. (2012). Thermal processing of fishery products. Chapter 10. In: Sun, D.W. (Ed.). Thermal Food Processing: New Technologies and Quality Issues, 2nd ed. p. 249-272, London: CRC press.
  • Merrill, A.L. & Watt, B.K. (1973). Energy value of foods: basis and derivation. Agricultural Handbook No. 74. United States: Department of Agricultural, Washington, Dc, USA.
  • National Academy of Sciences. (2019). Retrieved on January 24, 2020 from: https://www.nap.edu/resource/25353/030519DRISodiumPotassium.pdf http://www8.nationalacademies.org/onpinews/newsitem.aspx?RecordID=25353
  • Obiakor-Okeke, P.N., Obioha, B.C. & Onyeneke, E.N. (2014). Nutrient and sensory evaluation of traditional soups consumed in Igbere community in Bende local government area, Abia State, Nigeria. International Journal of Food Sciences and Nutrition. 3(5), 370-379. DOI: 10.11648/j.ijnfs.20140305.12
  • Öz, M. & Dikel, S. (2015). Comparison of body compositions and fatty acid profiles of farmed and wild rainbow trout (Oncorhynchus mykiss). Trends in Food Science and Technology. 3(4), 56-60. DOI: DOI:10.13189/fst.2015.030402
  • Prevc, T., Levart, A., Cigić, I.K., Salobir, J., Ulrih, N.P. & Cigić, B. (2015). Rapid estimation of tocopherol content in linseed and sunflower oils- Reactivity and assay. Molecules. 20(8), 14777-14790. DOI: 10.3390/molecules200814777
  • R-Biopharm Easy-Extract Vitamin B12. (2011). Application of immunoaffinity columns for analysis of vitamin B12 by HPLC, Date of Manufacture, 08 November 2011.
  • Sokal, R.R., & Rohlf, F.J. (1987). Introduction to Biostatistics. 2nd ed. W.H. Freeman and Co., New York. ISBN: 0‐7167‐1806‐7.
  • Stanković, D., Crivelli, A.J. & Snoj, A. (2015). Rainbow trout in Europe: introduction, naturalization, and impacts, Reviews in Fisheries Science and Aquaculture. 23(1), 39-71. DOI: 10.1080/23308249.2015.1024825
  • Strobel, C., Jahreis, G. & Kuhnt, K. (2012). Survey of n-3 and n-6 polyunsaturated fatty acids in fish and fish products. Lipids in Health and Disease. 2, 11-144. DOI: 10.1186/1476-511X-11-144
  • Trbović, D., Vranić, D. Djinovic-Stojanović, J., Matekalo-Sverak, V., Djordjević, V., Spirić, D., Babić, J., Petronijević, R. & Spirić, A. (2012). Fatty acid profile in rainbow trout (Oncorhynchus mykiss) as influenced by diet. Biotechnology in Animal Husbandry. 28 (3), 563-573. DOI: 10.2298/BAH1203563T
  • Tolasa, S., Cakli, S., Kisla, D. & Dincer, T. (2012). Quality and shelf-life assessment of pasteurized trout soup during refrigerated storage. J. Aquat. Food Prod. Technol. 21(4), 321-329. DOI: 10.1080/10498850.2011.595054
  • Tufan B., Başçinar N. & Köse S. (2016). Comparison of proximate composition and fatty acid profile of on growing and wild Mediterranean horse mackerel (Trachurus mediterraneus). Journal of Aquatic Food Product Technology. 25: 1284-1300. DOI: 10.1080/10498850.2015.1056398
  • Udari, A.H.G.S., Wickramasinghe, I. & Attygalle, M.V.E. (2015). Development of an omega 3 enriched instant soup powder from Sardinella longiceps. International Journal of Engineering Sciences and Research Technology. 4 (8), 644-652.
  • USDA. (2019). Retrivied on December 24, 2019, from the website: https://ndb.nal.usda.gov/ndb
  • Weihrauch, J. L., Posati, L. P., Anderson, B. A. & Exler, J. (1977). Lipid conversion factors for calculating fatty acid contents of foods. Journal of the American Oil Chemists' Society, 54(1): 36-40. DOI: 10.1007/BF02671370
  • Zhang, G., Zheng, S., Feng, Y., Shen, G., Xiong, S. & Du, H. (2018). Changes in nutrient profile and antioxidant activities of different fish soups, before and after simulated gastrointestinal digestion. Molecules, 23: 1965. DOI: 10.3390/molecules23081965

Gökkuşağı Alabalığından elde edilen balık çorbasının besin değeri (Oncorhyncus mykiss, Walbaum, 1792)

Year 2022, Volume: 7 Issue: 3, 289 - 296, 30.09.2022
https://doi.org/10.35229/jaes.1077734

Abstract

Bu çalışma Gökkuşağı alabalığından (Oncorhyncus mykiss) hazırlanan balık çorbasının besin değeri hakkında yeni bilgiler sunmaktadır. Hazırlanan balık çorbasının besin kompozisyonu %87.56 nem, %7.22 protein, %1.59 ham yağ, %0.07 karbonhidrat, %1.17 diyet lifi ve %2.44 kül olarak tespit edilmiştir. Enerji değeri ise 48.0 kcal/100g olarak hesaplanmıştır. Amino asit değerleri 183,5-1128.5mg/100g aralığında iken mineral içerikleri ise 0.6µg/g-19,5mg/g olarak değişim göstermiştir. Çoklu doymamış yağ asitlerinin (PUFA) değeri, doymuş yağ asitlerinden (SFA) daha yüksek olarak belirlenmiştir. Toplam PUFA ve eikosapentaenoik asit + dokosaheksaenoik asit (EPA+DHA) sırasıyla %37.2 ve %7.2 olarak gözlenmiştir. Bu değerler aynı zamanda çorbanın yenen kısmının 673.3 ve 123.2 mg/100g değerlerine tekabül etmektedir. Çalışma sonuçlarına göre, bir porsiyon alabalık çorbasının günlük önerilen n-3 PUFA ihtiyacını hemen hemen karşılayacağı, ancak gerekli EPA+DHA seviyeleri için daha yüksek miktarlara ihtiyaç olduğunu göstermiştir. B12 vitamini içeriği ise önerilen seviyelerin çok üzerinde bulunmuştur. α ve β tokoferol değerleri ise sırasıyla 272.0 ve 1131.0 µg/100g (wwb) olarak belirlenmiştir. Bu çalışma, alabalık çorbasının insanların sağlıklı beslenmesini destekleyici zengin besin içeriğine sahip bir ürün olduğunu ortaya koymaktadır.

Project Number

TOVAG 213O112 and BI-SLO-TR-14-16/08)

References

  • Ankrah, E.K. & Dovle, F.E. (1973). Chemical composition of some soups and stews of Ghana. Journal of the Science of Food and Agriculture. 24 (4): 407-412. DOI: 10.1002/jsfa.2740240409
  • Anonymous. (2007). High speed analysis of amino acids by pre-column derivatization, Shimadzu Corporation, Application data sheet High Performance Liquid Chromatography No.7, No.8. Retrieved on July 1, 2021 from Shimadzu website: https://shimadzu.com.au/sites/default/files/HPLC_AminoAcid_pre_column_deriv2_datasheet_8a_en.pdf>
  • AOAC. (1980). Official methods of analysis 13th ed. Official methods 7.009. and 2.507. Association of Official Analytical Chemists, Washington, DC.
  • AOAC. (1995a). Official methods of analysis. Official methods 985.14. Association of Official Analytical Chemists. Gaithersburg, MD.
  • AOAC. (1995b). AOAC Official Method 991.43 Total, soluble, and insoluble dietary fibre in foods. Official Methods of Analysis. Supplement March 1995. Cereal Foods, Chapter 32, p. 7-9.
  • CFS. (2020). Benefits of fish soup consumption. Center for Food Safety, Hong Kong, China. Retrieved on July 2, 2021 from the website: https://www.cfs.gov.hk/english/programme/programme_rafs/RIB_fish_soup_consumption.html
  • Chaiyapechara, S. & Kennethk, M.L. (2003). Proximate composition, lipid oxidation, and sensory characteristics of fillets from rainbow trout Oncorhynchus mykiss fed diets containing 10% to 30% lipid. Journal of the World Aquaculture Society. 34: 266-277. DOI: 10.1111/j.1749-7345.2003.tb00065.x
  • Chan, W., Brown, J.M. & Buss, D. (1994). Miscellaneous foods: Supplement to the composition of foods. Royal Society of Chemistry and the Ministry of Agriculture, Fisheries, and Food, Cambridge, London.
  • Dimova, N. (2003). RP-HPLC Analysis of Amino acids with UV-Detection, Bulgarian Academy of Science, Tome 56, No 12. Bibliographic Code: 2003CRABS..56l..75D.
  • Eitenmiller, R.R., Ye, L. & Landen, W.O. Jr. (2008). Vitamin analysis for health and food Sciences, 2nd ed. New York: CRC Press.
  • Erkan, N., Selçuk, A. & Özden, O. (2010). Amino acid and vitamin composition of raw and cooked horse mackerel. Food Analytical Methods. 3, 269-275. DOI:10.1007/s12161-009-9108-x
  • FAO. (2020). Retrieved on May 23, 2020 from the FAO website: http://www.fao.org/fishery/statistics/global-aquaculture-production/en
  • FISHBASE, 2020. Retrieved on February 2, 2020 from the FISHBASE website: http://fishbase.org/summary/oncorhynchus-mykiss.html
  • Food Standards Agency. (2002). McCance and Widdowson’s the composition of foods. Compiled by: Roe, M.A., Finglas, P.M. and Church, S.M. 6th summary ed. Cambridge: Royal Society Chemistry.
  • Gheshlaghi, R., Scharer, J.M., Moo-Young, M. & Douglas, P.L. (2008). Application of statistical design for the optimization of amino acids separation by reverse-phase HPLC. Analytical Biochemistry, 383, 93-102. DOI: 10.1016/j.ab.2008.07.032
  • Gogus, U. & Smith, C. (2010). n-3 Omega fatty acids: a review of current knowledge. International Journal of Food Science and Technology, 45, 417-436. DOI: 10.1111/j.1365-2621.2009.02151.x
  • Greenfield, H. & Southgate, D.A.T. (2003). Assuring the quality of analytical data, Food Composition Data, Part 2, Roma, Italy: FAO.
  • Guggisberg, D., Risse, M.C. & Hadorn, R. (2012). Determination of vitamin B12 in meat products by RP-HPLC after enrichment and purification on an immunoaffinity column. Meat Science. 90, 279-283. DOI: 10.1016/j.meatsci.2011.07.009
  • Guillou, A, Saucy, P., Khalil, M. & Adambounou, L. (1995). Effects of dietary vegetable and marine lipid on growth, muscle fatty acid composition and organoleptic quality of flesh of brook charr (Salvelinus fontinalis). Aquaculture, 136, 351-362. DOI: 10.1016/0044-8486(95)00053-4.
  • HMSO. (1994). Nutritional aspects of cardiovascular disease. Report on health and social subjects. N. 46. London. UK: Department of Health. HMSO.
  • Hosseinzadeh Sahafi, H., Masaeli, S., Alizadeh, M., Negarestan, H. & Naji, T. (2013). A study on growth parameters, blood factors and proximate composition of rainbow trout (Oncorhynchus mykiss) cultured in underground brackish and freshwater. Iranian Journal of Fisheries Science. 12(4), 836-842. DOI: 10/1834/37407
  • Institute of Medicine. (1998). Food and nutrition board. Dietary reference intakes: Thiamin, riboflavin, niacin, vitamin B6, folate, vitamin B12, pantothenic acid, biotin, and choline. Washington, DC: National Academy Press.
  • Jakobsen, J. & Knuthsen, P. (2014). Stability of vitamin D in foodstuffs during cooking. Food Chemistry 148, 170-174. DOI: 10.1016/j.foodchem.2013.10.043
  • Jeyakumari, A., Christin J., Zynudheen, A.A. & Anandan R. (2016). Quality evaluation of fish soup powder supplemented with carrageenan. International Journal of Environmental Science and Technology. 5(6), 4362-4369. DOI: 10/123456789/41115
  • Mendéz, M.I.M. & Abuín, J.M.G. (2012). Thermal processing of fishery products. Chapter 10. In: Sun, D.W. (Ed.). Thermal Food Processing: New Technologies and Quality Issues, 2nd ed. p. 249-272, London: CRC press.
  • Merrill, A.L. & Watt, B.K. (1973). Energy value of foods: basis and derivation. Agricultural Handbook No. 74. United States: Department of Agricultural, Washington, Dc, USA.
  • National Academy of Sciences. (2019). Retrieved on January 24, 2020 from: https://www.nap.edu/resource/25353/030519DRISodiumPotassium.pdf http://www8.nationalacademies.org/onpinews/newsitem.aspx?RecordID=25353
  • Obiakor-Okeke, P.N., Obioha, B.C. & Onyeneke, E.N. (2014). Nutrient and sensory evaluation of traditional soups consumed in Igbere community in Bende local government area, Abia State, Nigeria. International Journal of Food Sciences and Nutrition. 3(5), 370-379. DOI: 10.11648/j.ijnfs.20140305.12
  • Öz, M. & Dikel, S. (2015). Comparison of body compositions and fatty acid profiles of farmed and wild rainbow trout (Oncorhynchus mykiss). Trends in Food Science and Technology. 3(4), 56-60. DOI: DOI:10.13189/fst.2015.030402
  • Prevc, T., Levart, A., Cigić, I.K., Salobir, J., Ulrih, N.P. & Cigić, B. (2015). Rapid estimation of tocopherol content in linseed and sunflower oils- Reactivity and assay. Molecules. 20(8), 14777-14790. DOI: 10.3390/molecules200814777
  • R-Biopharm Easy-Extract Vitamin B12. (2011). Application of immunoaffinity columns for analysis of vitamin B12 by HPLC, Date of Manufacture, 08 November 2011.
  • Sokal, R.R., & Rohlf, F.J. (1987). Introduction to Biostatistics. 2nd ed. W.H. Freeman and Co., New York. ISBN: 0‐7167‐1806‐7.
  • Stanković, D., Crivelli, A.J. & Snoj, A. (2015). Rainbow trout in Europe: introduction, naturalization, and impacts, Reviews in Fisheries Science and Aquaculture. 23(1), 39-71. DOI: 10.1080/23308249.2015.1024825
  • Strobel, C., Jahreis, G. & Kuhnt, K. (2012). Survey of n-3 and n-6 polyunsaturated fatty acids in fish and fish products. Lipids in Health and Disease. 2, 11-144. DOI: 10.1186/1476-511X-11-144
  • Trbović, D., Vranić, D. Djinovic-Stojanović, J., Matekalo-Sverak, V., Djordjević, V., Spirić, D., Babić, J., Petronijević, R. & Spirić, A. (2012). Fatty acid profile in rainbow trout (Oncorhynchus mykiss) as influenced by diet. Biotechnology in Animal Husbandry. 28 (3), 563-573. DOI: 10.2298/BAH1203563T
  • Tolasa, S., Cakli, S., Kisla, D. & Dincer, T. (2012). Quality and shelf-life assessment of pasteurized trout soup during refrigerated storage. J. Aquat. Food Prod. Technol. 21(4), 321-329. DOI: 10.1080/10498850.2011.595054
  • Tufan B., Başçinar N. & Köse S. (2016). Comparison of proximate composition and fatty acid profile of on growing and wild Mediterranean horse mackerel (Trachurus mediterraneus). Journal of Aquatic Food Product Technology. 25: 1284-1300. DOI: 10.1080/10498850.2015.1056398
  • Udari, A.H.G.S., Wickramasinghe, I. & Attygalle, M.V.E. (2015). Development of an omega 3 enriched instant soup powder from Sardinella longiceps. International Journal of Engineering Sciences and Research Technology. 4 (8), 644-652.
  • USDA. (2019). Retrivied on December 24, 2019, from the website: https://ndb.nal.usda.gov/ndb
  • Weihrauch, J. L., Posati, L. P., Anderson, B. A. & Exler, J. (1977). Lipid conversion factors for calculating fatty acid contents of foods. Journal of the American Oil Chemists' Society, 54(1): 36-40. DOI: 10.1007/BF02671370
  • Zhang, G., Zheng, S., Feng, Y., Shen, G., Xiong, S. & Du, H. (2018). Changes in nutrient profile and antioxidant activities of different fish soups, before and after simulated gastrointestinal digestion. Molecules, 23: 1965. DOI: 10.3390/molecules23081965
There are 41 citations in total.

Details

Primary Language English
Journal Section Articles
Authors

Bekir Tufan 0000-0001-7039-308X

Matevz Pompe 0000-0002-4029-802X

Marjan Veber This is me 0000-0001-9342-6091

Drago Kocar This is me 0000-0002-6835-840X

Sevim Köse This is me 0000-0001-6029-0458

Project Number TOVAG 213O112 and BI-SLO-TR-14-16/08)
Publication Date September 30, 2022
Submission Date March 24, 2022
Acceptance Date June 15, 2022
Published in Issue Year 2022 Volume: 7 Issue: 3

Cite

APA Tufan, B., Pompe, M., Veber, M., Kocar, D., et al. (2022). Nutritional value of fish soup from cultured rainbow trout (Oncorhyncus mykiss, Walbaum, 1792). Journal of Anatolian Environmental and Animal Sciences, 7(3), 289-296. https://doi.org/10.35229/jaes.1077734


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