食品加工および技術ジャーナル

概要

Physicochemical Characterization and Nutritional Quality of Fish By-Products: In vitro Oils Digestibility and Synthesis of Flavour Esters.

Nabil Smichi, Nadia Kharrat, Neila Achouri, Youssef Gargouri, Nabil Miled and Ahmed Fendri

Three fish species (Annular sea bream, sardine and golden grey mullet) were examined as the most Tunisian fishes consumed and could be used as a valuable bio-resource. The fillet and the pyloric caeca from these fish have been investigated for their proximate composition, minerals, nutritional quality and oil physicochemical properties. Fish fillets and viscera showed higher macro-mineral concentrations. Moreover, unsaturated fatty acids were found to be predominant over the saturated ones. The lipid health indexes and the predominance of PUFAs acids in all studied fish could meet people’s needs. Interestingly, a higher stability of polyene, peroxide values and carotenoids were observed during the storage for 30 days at -20°C, which allows higher oils stability. In vitro digestibility model showed that fish oils were efficiently hydrolyzed by pancreatic lipase, which suggests the higher assimilation of fish oils by consumers. Furthermore, fish lipases revealed an acceptable potential to produce aromatic esters.