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标题：Effect of Traditional Drying Methods on Proximate Composition, Fatty Acid Profile, and Oil Oxidation of Fish Species Consumed in the Far‐North of Cameroon
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作者：Noël Tenyang ; Roger Ponka ; Benard Tiencheu 等
期刊名称：Global Challenges
印刷版ISSN：2056-6646
电子版ISSN：2056-6646
出版年度：2020
卷号：4
期号：8
页码：1-8
DOI：10.1002/gch2.202000007
语种：English
出版社：John Wiley & Sons, Ltd
摘要：AbstractThe purpose of this study is to evaluate the effects of two traditional drying methods on proximate composition, lipid oxidation, and fatty acid composition of two freshwater fish species from Maga Lake in Cameroon. As shown by the results, these two methods significantly (p< 0.05) decrease moisture content in the two fish species while ash and lipid content significantly increases (p< 0.05). The highest content of proteins is obtained for sun‐dried fish. Analysis also reveals that these two drying methods accelerate lipid oxidation by increasing peroxide value and total oxidation value. Smoking and sun drying decrease polyunsaturated fatty acid/saturated fatty acid andn‐3/n‐6 ratios of the two fish oils. The higher percentages of unsaturated fatty acid present in raw samples are responsible for the major changes in fatty acid profile occurring during drying methods. It is concluded that based on lipid oxidation, sun‐drying is found to be the better method to dry fish.Mullet (Liza falcipins) and carp fish (Oreochromis niloticus) from Maga Lake of Cameroon are a good source of proteins and lipids. During processing, lipid, protein, and ash contents increase. High ash in dried fish is in accordance with their high minerals content. Increase consumption of these fish can help to prevent many diseases to the consumers, and protein deficiencies.
关键词：fatty acidsfood compositionfreshwater fishlipid oxidation