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The purpose of this study was to evaluate the effect of commercial probiotic Lactobacillus on fatty acids profile of common carp fish (Cyprinus carpio). Three treatments contain zero (control), 10³ CFUg-1 and 106 CFUg-1 probiotic Lactobacillus which were grown. The fish fatty acid profile was measured by Murph method. The results showed that the use of commercial probiotic Lactobacillus causes to change fish fatty acid profile, so that the amount of saturated fatty acids significantly was decreased with feed probiotic. The highest unsaturated fatty acids (MUFA) were observed in treatment A which was higher than the control treatment. For unsaturated fatty acids level (HUFA), was no significant difference between the control and other treatments (p< 0.05), while for control treatment was significantly higher than fish feed with the probiotics. The ω-3 fatty acids content for diet contain probiotics was higher than the control treatment. The ω-6 fatty acids in experimental treatments compared to the control treatment were decreased but there was no significant difference. [ABSTRACT FROM AUTHOR]

In this study changes in fatty acids profile during frozen storage at -18°C for (Pampus argenteus) and (Sparidentex hasta), caught from the Persian Gulf (Bandar Deylam) were studied. Changes in saturated fatty acids (SFAs), monounsaturated fatty acids (MUFAs), polyunsaturated fatty acids (PUFAs), EPA+DHA/C16, n-3/n-6 and high unsaturated fatty acids (HUFA) were investigated during 95 days storage at -18°C. Twenty fatty acids were found in (Pampus argenteus) with high percentage of saturated fatty acids (44.06%), polyunsaturated fatty acids (32.17%), high unsaturated fatty acids (27.8%) and monounsaturated fatty acids (22.62%) and for (Sparidentex hasta) found high percentage of PUFA(41.39%), HUFA (37.35%), SFA (36.42%) and MUFA (21.76%). The percentage of Fatty acids of SFA and PUFA in fish Sparidentex Hasta during this study did not show a significant difference. The percentage of MUFA fatty acids and HUFA during the freezing period were varied so that the maximum amounts of MUFA and HUFA were found on 65 and 0 day respectively. The fish Pampus Argenteus were found also the highest percentage of fatty acids of SFA, PUFA and HUFA during freezing on the days 65 and 35, but for MUFA no significant difference during freezing. Percentage of palmitic acid were found (28.06% and 23.72%), stearic acid (7.84% and 10.21%) in Silver pomfret and Progies respectively. The major unsaturated fatty acids of Silver pomfret and Progies were determined as DHA (19.87% and 22.57%), oleic acid (15.02% and 14.55%) respectively. As a result of the frozen storage (up to 95 days), fatty acid groups such as polyunsaturated, high unsaturated and n-3 polyunsaturated, as well as in the n-3/n-6 ratio were decreased and it means that the nutritional value of Silver pomfret and Progies has decreased. [ABSTRACT FROM AUTHOR]

The purpose of present research was to investigate the effect of different storage periods on nutrients composition of the two the fish species. In the present study, proximate composition, energy values and oil indexes of two the fish species Scomber australasicus and Scomberomorus guttatus were determined. The lipid content of the fresh S. guttatus was found significantly higher than the S. australasicus ( p  < .05). The S. australasicus after 2 months storage found lowest calorie value (275.5 kcal/kg). The calorie values of S. australasicus after 4 months storage was 292.5 kcal/kg and for S. guttatus after 6 months storage (375.70 kcal/kg) found highest. The number of acidic and peroxide for both types of fish after 2 months storage found 2.66 mg KOH/g and 4.22 meqO 2 /kg for S. australasicus , and found 2.47 mg KOH/g and 3.76 meqO 2 /kg for S. guttatus which were lowest compared to the other two treatments. The storage periods after the canning process led to a decrease in protein and moisture contents and increase in the lipid content of the canned tuna. The calorie level was related to the parameters such as fat level of the processed S. guttatus after 6 months storage which lead to high calorie level (375.70 kcal/kg -1 ), while processed S. australasicus after 2 months storage with lower fat content (15.1%) had lower energy value (275.5 kcal/kg -1 ). The highest acidic, and peroxide value for treatment 6 months storage for canned fish S. guttatus was 4.34 ± 0.36 mg KOH/g, and 5.74 ± 0.25 (meqO 2 /kg), while for S. australasicus was 4.21 ± 0.34 mg KOH/g, and 6.67 ± 0.23 (meqO 2 /kg), It can be concluded for fish 6 months storaged S. guttatus , shelf life increased the and can be stored for several years., Competing Interests: The authors do not have any conflict of interest to declare., (© 2023 The Authors. Food Science & Nutrition published by Wiley Periodicals LLC.)

The purpose of this study was to evaluate the nutritional quality and concentration of heavy and toxic metals in the fresh and canned tuna Thunnus tonggol at different storage periods. The content of iron, zinc, copper, mercury, and also macronutrient compounds in the Iranian fresh and canned tuna fish and the effects of thermal processing and subsequent storage on metal contents were evaluated using atomic absorption spectroscopy. The results showed that the levels of iron, zinc, copper, and mercury after the 6th, 9th, and 11th months of storage were 26.52, 10.83, 6.22, and 0.04 mg/kg, respectively. The concentrations of iron, zinc, copper, and mercury in the fresh fish were 11.03, 7.11, 1.71, and 0.03 mg/kg, respectively. The results of the statistical analysis of the samples showed that canning process and sterilization by autoclave increased the contents of elements except mercury to a significant level ( p  < .05). The results showed that the amount of fat significantly increased in all samples after storage ( p  < .05), but the ash and protein content significantly decreased ( p  < .05). The moisture content significantly increased ( p  < .05) except for the 9th month of storage. The obtained results showed that the energy value after 6 months of storage was the highest (297.53 kcal/100 g). The results showed that the bioaccumulation of copper, iron, zinc, and mercury in the fresh and canned muscles was lower than the standard concentration recommended by the FAO and WHO. This type of fish was a high-quality food source and it was safe after 11 months of storage and was suitable for human consumption. Therefore, the consumption of Iranian canned tuna can be safe for human health despite the possible contamination with heavy metals., Competing Interests: The authors do not have any conflict of interest., (© 2023 The Authors. Food Science & Nutrition published by Wiley Periodicals LLC.)

The Lethrinus lentjan fish is economically and nutritionally important in Iran. Therefore, knowledge of their chemical composition can help in the development of functional foods. In the present study, proximate and fatty acid compositions were determined in fresh and marinated Lethrinus lentjan fish . Fatty acids were identified by gas chromatography. The 24 pieces of fresh L. lentjan fish with an average weight of 470 ± 125 g were prepared. After removing wastes, the fish fillet was placed in a dish containing acetic acid, salt, garlic, and red pepper. The marinade product contained n-6PUFA (7.94%) and n-3PUFA (3.46%). The results showed that moisture content in the marinade sample decreased, while fat, protein, and ash contents increased and carbohydrate content was also decreased compared to the raw sample. The marinating process increased PUFA percentage (19.32%) and ratio of PUFA and SFA (0.61). The fresh and processed samples showed superior nutritional quality and the lowest h/H ratio, but AI and TI ratios were relatively favorable ( p  < .05). The thrombogenicity index (TI) (0.46) and atherogenicity index (AI) (3.56) were more than the recommended in terms of risk of coronary heart disease. It can be concluded that fresh and processed fish samples represent an excellent source of high-quality fat, demonstrating that this fish species' freshwater can be considered optimal for human consumption., Competing Interests: The authors do not have any conflict of interest., (© 2022 The Authors. Food Science & Nutrition published by Wiley Periodicals LLC.)

Many studies showed that the nutritional value and the fish spoilage changed during handle and processing. In this research, 20 pieces of the Kotr fish were purchased from Behbahan market. After washing the fish, some as whole fish were frozen (sample A) and some were descaled and emptied and without salt frozen (sample B) and some were immersed in saltwater with 4% concentrations (sample C), 8% (sample D) and 12% (sample E) which then frozen. After 30 days of freezing, samples were transferred to the laboratory to measure fatty acids profile, spoilage indices, proximate composition, and microbial load. The results showed that the percentage of saturated fatty acids in whole fish was significantly lower than the other treatments. However, the percentage of omega-3, omega-6, and MUFA and PUFA fatty acids in different samples did not show a significant difference, but the ratio between DHA/EPA fatty acids changed significantly. Spoilage indexes in Sphyraena jello fillet had a significant difference in process methods. The amount of the indexes decreased with the addition of salt. The addition of salt and the abdominal emptying of S. jello resulted in a change in the fat content of the fish fillet, but did not a significant effect on protein, moisture, and ash content of fish fillet. The number of sycrophile bacteria in treatment A was 158 × 10 3 Cfu/g, which was higher than the other treatments. The lowest level was observed in salted 12% sample. It can be concluded that abdominal emptying and immersion of the Kotr fish in saltwater can lead to preserve the nutritional value and decrease the spoilage indices and increase the shelf life of the product., Competing Interests: The authors do not have any conflict of interest., (© 2020 The Authors. Food Science & Nutrition published by Wiley Periodicals LLC.)

The improved atmosphere within the packages with low o 2 concentration, and high concentration of co 2 has been shown to significantly long time the shelf life of suitable fish at freezer. Vacuum packing is known to be as one of the methods of extending the shelf life of seafood. The purpose of the present study is to scrutinize the effect of vacuum packaging on oxidative spoilage indexes in fish Lethrinus atkinsoni fillet under freezing at -18°C in 0, 20, and 40 days. To this end, it was initially purchased 20 kg fish from a conventional market in Behbahan, Khuzestan Province, Iran. The total remaining fish after washing and waste removal was divided into packages of 150 g as the required samples and kept in a freezer. The fillets were divided into two groups: The first group was packed in polyethylene bags under vacuum, and the other group was considered as a case of treatment control, kept in freezer at -18°C. The results showed progress spoilage indexes in samples packed in vacuum during 0, 20, and 40 days found lower than control treatment with significant different ( p  < .05). The peroxide and thiobarbituric acid and free fatty acids contents decreased in frozen samples in 20 and 40 days in vacuum, but pH value increased. The results showed packed samples in freezing and in vacuum conditions, were a suitable method for low lipid oxidation in the L. atkinsoni fillets which led to the samples' extended shelf life. It is concluded that packaging in vacuum as combined with freezing treatment prevails over freezing in individual by an acceptable long-term fish shelf preservation., Competing Interests: The authors do not have any conflict of interest., (© 2020 The Authors. Food Science & Nutrition published by Wiley Periodicals LLC.)

Background: Physical exercise can induce imbalance of different cytokines by leading them towards an inflammatory and immunosuppressive milieu. Fish-oil (FO) supplementation may modulate the mentioned skewed balance following intense exercise. Therefore, we decided to investigate the effect of intense physical exercise and FO supplementation on cytokine production and helper T (Th) cell phenotype in male elite paddlers., Subjects and Methods: Male elite paddlers consumed 6 g/day of either FO capsules (n=11) containing 3.6 g long chain n-3 polyunsaturated fatty acids (1.2 g docosahexaenoic acid and 2.4 g eicosapentaenoic acid) or placebo capsules (n=11) for 4 weeks. The paddlers simultaneously undertook a program of increasing exercise. Blood samples were taken from all the subjects 48 h before and after the 4 weeks of supplementation., Results: Our results show that while FO supplementation decreases the production of tumor necrosis factor (TNF)-α and interleukin (IL)-1β in the elite paddlers, it increases the production of IL-6. On the other hand, while there was no change in IL-4 secretion, the production of interferon (IFN)-γ was significantly decreased after 4 weeks FO consumption. We also showed that the production of IL-10 was significantly higher in the FO group compared to the placebo. Finally, we found that fish-oil consumption shifts the balance between Th cells towards Th2 phenotype during intensive exercise., Conclusion: Our results suggest that the consumption of n-3 polyunsaturated fatty acids during intense exercise can induce the anti-inflammatory and immunosuppressive cytokine networks that are associated with a reduced Th1/Th2 ratio in elite paddlers., (Copyright © 2015 Elsevier Ltd. All rights reserved.)