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Original Articles

Science opens new horizons for marine lipids in human nutrition

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Pages 105-138 | Published online: 03 Nov 2009

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Xiaoxiao Sun, Huayang Guo, Kecheng Zhu, Nan Zhang, Wenbo Yu, Na Wu, Shigui Jiang & Dianchang Zhang. (2018) Feed type regulates the fatty acid profiles of golden pompano Trachinotus ovatus (Linnaeus 1758). Journal of Applied Animal Research 46:1, pages 60-63.
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Oğuz Taşbozan, Mahmut Ali Gökçe & Celal Erbaş. (2016) The effect of different growing conditions to proximate composition and fatty acid profiles of rainbow trouts (Oncorhynchus mykiss). Journal of Applied Animal Research 44:1, pages 442-445.
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Gülgün F. Ünal Şengör, Didem Üçok Alakavuk & Ş. Yasemin Tosun. (2013) Effect of Cooking Methods on Proximate Composition, Fatty Acid Composition, and Cholesterol Content of Atlantic Salmon (Salmo salar). Journal of Aquatic Food Product Technology 22:2, pages 160-167.
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Mahmood Naseri & Masoud Rezaei. (2012) Lipid Changes During Long-Term Storage of Canned Sprat. Journal of Aquatic Food Product Technology 21:1, pages 48-58.
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Mohamed Kacem, Mohamed Sellami, Wassim Kammoun, Fakher Frikha, Nabil Miled & Faouzi Ben Rebah. (2011) Seasonal Variations in Proximate and Fatty Acid Composition of Viscera of Sardinella aurita, Sarpa salpa, and Sepia officinalis from Tunisia. Journal of Aquatic Food Product Technology 20:2, pages 233-246.
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Z. Tzikas, E. Papavergou, N. Soultos, I. Ambrosiadis & Sp. Georgakis. (2009) Quality Loss of Mediterranean Horse Mackerel (Trachurus mediterraneus) Skinned Fillets Kept Under Vacuum During Frozen Storage. Journal of Aquatic Food Product Technology 18:3, pages 266-283.
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GeorgeM. Pigott. (1990) Flavors and acceptance of formulated seafood products. Food Reviews International 6:4, pages 661-679.
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Articles from other publishers (83)

Tianli Ma, Zhijun Liu, Yongchun Ge, Xiaodong Jiang & Qingsong Hu. (2022) Trash fish facilitates protection against the deterioration in nutritional quality of adult female Chinese mitten crabs Eriocheir sinensis during winter . Aquaculture Research 53:5, pages 2015-2028.
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Qiufeng Sun, Xiaodong Jiang, Wenjie Hou, Jie He, David S. Francis & Xugan Wu. (2022) Ovarian fullness affects biochemical composition and nutritional quality of female swimming crab Portunus trituberculatus. Journal of Food Composition and Analysis 106, pages 104271.
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F. A. Rayhan, A. S. Pamitran, Yanuar & M. P. Patria. (2020) Investigating the performance of ice slurry system and the growth of ice crystals using seawater. Journal of Mechanical Science and Technology 34:6, pages 2627-2636.
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Udaya N. Wanasundara, P.K. Janitha P.D. Wanasundara & Fereidoon Shahidi. 2005. Bailey's Industrial Oil and Fat Products. Bailey's Industrial Oil and Fat Products 1 32 .
N Grkovic, M Dimitrijevic, V Teodorovic, N Karabasil, D Vasilev, S Stajkovic & B Velebit. (2019) Factors influencing mussel (Mytilus galloprovincialis) nutritional quality. IOP Conference Series: Earth and Environmental Science 333:1, pages 012062.
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Yooeun Chae, Dasom Kim, Mi-Jung Choi, Youngjae Cho & Youn-Joo An. (2019) Impact of nano-sized plastic on the nutritional value and gut microbiota of whiteleg shrimp Litopenaeus vannamei via dietary exposure. Environment International 130, pages 104848.
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Hela Cherifi, Leila Chebil Ajjabi & Saloua Sadok. (2018) Nutritional value of the Tunisian mussel Mytilus galloprovincialis with a special emphasis on lipid quality. Food Chemistry 268, pages 307-314.
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Fajri A Rayhan, Yanuar & Agus S Pamitran. (2018) Effect of initial seawater concentration on forming ice slurry for thermal energy storage in fishing vessel. E3S Web of Conferences 67, pages 01001.
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Chandravathany Devadason, Chamila Jayasinghe, Ramiah Sivakanesan, Samanthika Senarath, Fumiaki Beppu & Naohiro Gotoh. (2016) Comparative Analysis of Lipid Content and Fatty Acid Composition of Commercially Important Fish and Shellfish from Sri Lanka and Japan. Journal of Oleo Science 65:7, pages 543-556.
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Meriam Tir, Imen Rebeh, Khaoula Telahigue, Tarek Hajji, Hssan Mejri & Mhamed El Cafsi. (2015) Seasonal Variation of the Chemical Content and Fatty Acid Composition of Mantle and Tentacle of Male and Female Sepia officinalis. Journal of the American Oil Chemists' Society 92:11-12, pages 1643-1650.
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Griselda Herman Natadiputri, Antonius Suwanto & Hyung Kwoun Kim. (2015) One-step transesterification reaction using methanol-stable lipase for omega-3 fatty acid ethyl ester production. Journal of the Korean Society for Applied Biological Chemistry 58:2, pages 195-202.
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Ramazan Mert, Sait Bulut & Muhsin Konuk. (2014) The effects of season on fatty acid composition and ω3/ω6 ratios of northern pike (Esox lucius L., 1758) muscle lipids. Chinese Journal of Oceanology and Limnology 33:1, pages 70-76.
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Victoria Ikutegbe & Francis Sikoki. (2014) Microbiological and biochemical spoilage of smoke-dried fishes sold in West African open markets. Food Chemistry 161, pages 332-336.
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Magnea G. Karlsdottir, Kolbrun Sveinsdottir, Hordur G. Kristinsson, Dominique Villot, Brian D. Craft & Sigurjon Arason. (2014) Effects of temperature during frozen storage on lipid deterioration of saithe (Pollachius virens) and hoki (Macruronus novaezelandiae) muscles. Food Chemistry 156, pages 234-242.
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Naresh Kumar Mehta, K. Elavarasan, A. Manjunatha Reddy & B. A. Shamasundar. (2011) Effect of ice storage on the functional properties of proteins from a few species of fresh water fish (Indian major carps) with special emphasis on gel forming ability. Journal of Food Science and Technology 51:4, pages 655-663.
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Glenda Fratini, Isabel Medina, Paola Lupi, Anna Messini, Manuel Pazos & Giuliana Parisi. (2013) Effect of a finishing period in sea on the shelf life of Pacific oysters (C. gigas) farmed in lagoon. Food Research International 51:1, pages 217-227.
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Da-Wen SunMaría Méndez & José Abuín. 2012. Thermal Food Processing. Thermal Food Processing 249 272 .
Minia S. Rey, José M. Miranda, Santiago Aubourg & Jorge Barros-Velázquez. (2012) Improved microbial and sensory quality of clams (Venerupis rhomboideus), oysters (Ostrea edulis) and mussels (Mytilus galloprovincialis) by refrigeration in a slurry ice packaging system. International Journal of Food Science & Technology 47:4, pages 861-869.
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Minia Sanjuás Rey, Bibiana García-Soto, José R. Fuertes-Gamundi, Santiago Aubourg & Jorge Barros-Velázquez. (2012) Effect of a natural organic acid-icing system on the microbiological quality of commercially relevant chilled fish species. LWT - Food Science and Technology 46:1, pages 217-223.
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Sagar C. Mandal, Mahinder P. S. Kohli, Pronob Das, Soibam K. Singh, Sukham Munilkumar, Kamal Sarma & Kartik Baruah. (2011) Effect of substituting live feed with formulated feed on the reproductive performance and fry survival of Siamese fighting fish, Betta splendens (Regan, 1910). Fish Physiology and Biochemistry 38:2, pages 573-584.
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Da-Wen SunJacek Jaczynski, Reza Tahergorabi, Angela Hunt & Jae Park. 2011. Handbook of Frozen Food Processing and Packaging, Second Edition. Handbook of Frozen Food Processing and Packaging, Second Edition 343 386 .
Bibiana García‐Soto, Minia Sanjuás, Jorge Barros‐Velázquez, José R. Fuertes‐Gamundi & Santiago P. Aubourg. (2010) Preservative effect of an organic acid‐icing system on chilled fish lipids. European Journal of Lipid Science and Technology 113:4, pages 487-496.
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O. B. Citil, E. Tulukcu & A. Kocak. (2011) A comparative study of the fatty-acid composition of Sesamum indicum oil obtained from different provinces in Turkey. Chemistry of Natural Compounds 47:1, pages 98-100.
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O. B. Citil & K. K. Tekinsen. (2011) A comparative study on fatty-acid composition of salep obtained from some Orchidaceae species. Chemistry of Natural Compounds 46:6, pages 943-945.
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Mahmood Naseri, Masoud Rezaei, Sohrab Moieni, Hedayat Hosseni & Soheil Eskandari. (2010) Effect of different precooking methods on chemical composition and lipid damage of silver carp (Hypophthalmichthys molitrix) muscle. International Journal of Food Science & Technology 45:10, pages 1973-1979.
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Y. Kara, A. Kocak, O. B. Citil & E. Tulukcu. (2010) A comparative study of the fatty acid composition and lipid content of Salvia sclarea. Chemistry of Natural Compounds 46:4, pages 612-614.
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Victoria Álvarez, Xesús Feás, Jorge Barros-Velázquez & Santiago P. Aubourg. (2009) Quality changes of farmed blackspot seabream ( Pagellus bogaraveo ) subjected to slaughtering and storage under flow ice and ozonised flow ice . International Journal of Food Science & Technology 44:8, pages 1561-1571.
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Alicia Rodríguez, Nicolás Carriles, José M. Gallardo & Santiago P. Aubourg. (2009) Chemical changes during farmed coho salmon (Oncorhynchus kisutch) canning: Effect of a preliminary chilled storage. Food Chemistry 112:2, pages 362-368.
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H.-G. TANG, T.-X. WU, ZH.-Y. ZHAO & X.-D. PAN. (2008) BIOCHEMICAL COMPOSITION OF LARGE YELLOW CROAKER (PSEUDOSCIAENA CROCEA) CULTURED IN CHINA. Journal of Food Quality 31:3, pages 382-393.
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Afolabi Frederick Eleyinmi, Peter Sporns & David C. Bressler. (2008) Nutritional composition of Gongronema latifolium and Vernonia amygdalina . Nutrition & Food Science 38:2, pages 99-109.
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Ines Lehmann & Santiago P. Aubourg. (2008) Effect of previous gutting on rancidity development in horse mackerel (Trachurus trachurus) during frozen storage at −20 °C. International Journal of Food Science & Technology 43:2, pages 270-275.
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Malco C. Cruz-Romero, Joseph P. Kerry & Alan L. Kelly. (2008) Fatty acids, volatile compounds and colour changes in high-pressure-treated oysters (Crassostrea gigas). Innovative Food Science & Emerging Technologies 9:1, pages 54-61.
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Vanesa Losada, Jorge Barros-Velázquez & Santiago P. Aubourg. (2007) Rancidity development in frozen pelagic fish: Influence of slurry ice as preliminary chilling treatment. LWT - Food Science and Technology 40:6, pages 991-999.
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Nathalie Souchet & Serge Laplante. (2007) Seasonal variation of Co-enzyme Q10 content in pelagic fish tissues from Eastern Quebec. Journal of Food Composition and Analysis 20:5, pages 403-410.
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George M. Pigott. 2001. Kirk-Othmer Encyclopedia of Chemical Technology. Kirk-Othmer Encyclopedia of Chemical Technology.
A. Lugasi, V. Losada, J. Hóvári, V. Lebovics, I. Jakóczi & S. Aubourg. (2007) Effect of pre-soaking whole pelagic fish in a plant extract on sensory and biochemical changes during subsequent frozen storage. LWT - Food Science and Technology 40:5, pages 930-936.
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Vanesa Losada, Jorge Barros-Velázquez, José M. Gallardo & Santiago P. Aubourg. (2006) Effect of previous slurry ice treatment on the quality of cooked sardine (Sardina pilchardus). European Food Research and Technology 224:2, pages 193-198.
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Ting Sun, Zhimin Xu & Witoon Prinyawiwatkul. (2006) FA composition of the oil extracted from farmed atlantic salmon ( Salmo salar L.) viscera . Journal of the American Oil Chemists' Society 83:7, pages 615-619.
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Óscar Rodríguez, Jorge Barros-Velázquez, Carmen Piñeiro, José M. Gallardo & Santiago P. Aubourg. (2006) Effects of storage in slurry ice on the microbial, chemical and sensory quality and on the shelf life of farmed turbot (Psetta maxima). Food Chemistry 95:2, pages 270-278.
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Carmen Pineiro, Raquel Bautista, Oscar Rodriguez, Vanesa Losada, Jorge Barros-Velazquez & Santiago P. Aubourg. (2005) Quality retention during the chilled distribution of farmed turbot (Psetta maxima): effect of a primary slurry ice treatment. International Journal of Food Science and Technology 40:8, pages 817-824.
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Shwu-Tzy Wu, Shih-Tsung Yu & Liang-Ping Lin. (2005) Effect of culture conditions on docosahexaenoic acid production by Schizochytrium sp. S31. Process Biochemistry 40:9, pages 3103-3108.
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Manuel Pazos, Jos? Manuel Gallardo, Josep Llu?s Torres & Isabel Medina. (2005) Activity of grape polyphenols as inhibitors of the oxidation of fish lipids and frozen fish muscle. Food Chemistry 92:3, pages 547-557.
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Udaya N. Wanasundara, P. K. J. P. D. Wanasundara & Fereidoon Shahidi. 2005. Bailey's Industrial Oil and Fat Products. Bailey's Industrial Oil and Fat Products.
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Santiago P. Aubourg, Carmen Pi?eiro, Jos? M. Gallardo & Jorge Barros-Velazquez. (2005) Biochemical changes and quality loss during chilled storage of farmed turbot (Psetta maxima). Food Chemistry 90:3, pages 445-452.
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Carmen Piñeiro, Jorge Barros-Velázquez & Santiago P. Aubourg. (2004) Effects of newer slurry ice systems on the quality of aquatic food products: a comparative review versus flake-ice chilling methods. Trends in Food Science & Technology 15:12, pages 575-582.
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Mehmet Çelik, Canan Türeli, Mustafa Çelik, Yasemen Yanar, Ünal Erdem & Aygül Küçükgülmez. (2004) Fatty acid composition of the blue crab (Callinectes sapidus Rathbun, 1896) in the north eastern Mediterranean. Food Chemistry 88:2, pages 271-273.
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Santiago P. Aubourg, Carmen Piñeiro & M Jesús González. (2004) Quality loss related to rancidity development during frozen storage of horse mackerel ( Trachurus trachurus ) . Journal of the American Oil Chemists' Society 81:7, pages 671-678.
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Antonella De Leonardis & Vincenzo Macciola. (2004) A study on the lipid fraction of Adriatic sardine filets ( Sardina pilchardus ) . Food / Nahrung 48:3, pages 209-212.
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Santiago P. Aubourg, Francisco Pérez‐Alonso & José M. Gallardo. (2004) Studies on rancidity inhibition in frozen horse mackerel ( Trachurus trachurus ) by citric and ascorbic acids . European Journal of Lipid Science and Technology 106:4, pages 232-240.
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S. AUBOURG, A. LUGASI, J. HÓVÁRI, C. PIÑEIRO, V. LEBOVICS & I. JAKÓCZI. (2006) Damage Inhibition During Frozen Storage of Horse Mackerel ( Trachurus trachurus ) Fillets by a Previous Plant Extract Treatment . Journal of Food Science 69:2.
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