Does drying preserve the nutritional quality of small freshwater fish without excessive concentrations of heavy metals?
The potential of drying to preserve the nutritional quality of a small freshwater fish Henicorhynchus siamensis was assessed. Drying time to reach moisture content and water activity of 10 g/100g and 0.65 ranged from 55 h at 50 °C to 20 h at 80 °C, respectively. Dried fish powder is rich in macronut...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
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Elsevier
2023-01-01
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| Series: | Current Research in Food Science |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2665927123000576 |
| _version_ | 1797798010508279808 |
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| author | Sengly Sroy Sylvie Avallone Adrien Servent Sokneang In Elodie Arnaud |
| author_facet | Sengly Sroy Sylvie Avallone Adrien Servent Sokneang In Elodie Arnaud |
| author_sort | Sengly Sroy |
| collection | DOAJ |
| description | The potential of drying to preserve the nutritional quality of a small freshwater fish Henicorhynchus siamensis was assessed. Drying time to reach moisture content and water activity of 10 g/100g and 0.65 ranged from 55 h at 50 °C to 20 h at 80 °C, respectively. Dried fish powder is rich in macronutrients (protein, lipid and ash) and essential minerals (calcium, phosphorus, iron and zinc) due to water removal and despite lipid loss. It is still rich in polyunsaturated fatty acids although docosahexaenoic acid was reduced except at 60°C. Vitamin A was rapidly degraded and manganese was concentrated at high level. However, mean score for the nutritional adequacy of the 15 nutrients (SAIN) and score of nutrients to limit (LIM) show that the fish powder can be used as a food ingredient for example in the formulation of fish snack or instant soup. With the abundance of Henicorhynchus siamensis, dried fish powder from this species could contribute to food security in Cambodia, especially vulnerable people in rural areas. |
| first_indexed | 2024-03-13T03:57:00Z |
| format | Article |
| id | doaj.art-7474e3b55faa431c9bf0bcbad2a1ee22 |
| institution | Directory Open Access Journal |
| issn | 2665-9271 |
| language | English |
| last_indexed | 2024-03-13T03:57:00Z |
| publishDate | 2023-01-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Current Research in Food Science |
| spelling | doaj.art-7474e3b55faa431c9bf0bcbad2a1ee222023-06-22T05:05:05ZengElsevierCurrent Research in Food Science2665-92712023-01-016100489Does drying preserve the nutritional quality of small freshwater fish without excessive concentrations of heavy metals?Sengly Sroy0Sylvie Avallone1Adrien Servent2Sokneang In3Elodie Arnaud4QualiSud, Univ Montpellier, CIRAD, Institut Agro, Université d'Avignon, Université de La Réunion, Montpellier, France; Faculty of Chemical and Food Engineering, Institute of Technology of Cambodia, Phnom Penh, CambodiaQualiSud, Univ Montpellier, CIRAD, Institut Agro, Université d'Avignon, Université de La Réunion, Montpellier, FranceQualiSud, Univ Montpellier, CIRAD, Institut Agro, Université d'Avignon, Université de La Réunion, Montpellier, France; CIRAD, UMR Qualisud, F-34398, Montpellier, FranceFaculty of Chemical and Food Engineering, Institute of Technology of Cambodia, Phnom Penh, CambodiaQualiSud, Univ Montpellier, CIRAD, Institut Agro, Université d'Avignon, Université de La Réunion, Montpellier, France; CIRAD, UMR Qualisud, F-34398, Montpellier, France; Corresponding author. CIRAD, UMR QUALISUD, TA B-95/16, 73 rue Jean-Francois Breton, 34398 Montpellier Cedex 5, France.The potential of drying to preserve the nutritional quality of a small freshwater fish Henicorhynchus siamensis was assessed. Drying time to reach moisture content and water activity of 10 g/100g and 0.65 ranged from 55 h at 50 °C to 20 h at 80 °C, respectively. Dried fish powder is rich in macronutrients (protein, lipid and ash) and essential minerals (calcium, phosphorus, iron and zinc) due to water removal and despite lipid loss. It is still rich in polyunsaturated fatty acids although docosahexaenoic acid was reduced except at 60°C. Vitamin A was rapidly degraded and manganese was concentrated at high level. However, mean score for the nutritional adequacy of the 15 nutrients (SAIN) and score of nutrients to limit (LIM) show that the fish powder can be used as a food ingredient for example in the formulation of fish snack or instant soup. With the abundance of Henicorhynchus siamensis, dried fish powder from this species could contribute to food security in Cambodia, especially vulnerable people in rural areas.http://www.sciencedirect.com/science/article/pii/S2665927123000576Tonle Sap LakeNutritional profilingMicronutrients |
| spellingShingle | Sengly Sroy Sylvie Avallone Adrien Servent Sokneang In Elodie Arnaud Does drying preserve the nutritional quality of small freshwater fish without excessive concentrations of heavy metals? Current Research in Food Science Tonle Sap Lake Nutritional profiling Micronutrients |
| title | Does drying preserve the nutritional quality of small freshwater fish without excessive concentrations of heavy metals? |
| title_full | Does drying preserve the nutritional quality of small freshwater fish without excessive concentrations of heavy metals? |
| title_fullStr | Does drying preserve the nutritional quality of small freshwater fish without excessive concentrations of heavy metals? |
| title_full_unstemmed | Does drying preserve the nutritional quality of small freshwater fish without excessive concentrations of heavy metals? |
| title_short | Does drying preserve the nutritional quality of small freshwater fish without excessive concentrations of heavy metals? |
| title_sort | does drying preserve the nutritional quality of small freshwater fish without excessive concentrations of heavy metals |
| topic | Tonle Sap Lake Nutritional profiling Micronutrients |
| url | http://www.sciencedirect.com/science/article/pii/S2665927123000576 |
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