- citati u SCIndeksu: 0
- citati u CrossRef-u:[3]
- citati u Google Scholaru:[
 ]
- posete u poslednjih 30 dana:19
- preuzimanja u poslednjih 30 dana:14
|
|
|
2014, vol. 55, br. 1, str. 1-7
|
|
Polinezasićene masne kiseline u mesu ribe i njihov značaj za zdravlje ljudi
Polyunsaturated fatty acids in the fish meat and their significance for human health
aVeterinarski specijalistički institut 'Subotica', Subotica bUniverzitet u Beogradu, Fakultet veterinarske medicine, Srbija cInstitut za higijenu i tehnologiju mesa, Beograd, Srbija dVeterinarski zavod 'Slaven d.o.o', Banja Luka, Republika Srpska, Bosna i Hercegovina
e-adresa: natasakilibarda@gmail.com
Sažetak
Pravilna ishrana ima veliki značaj u kvalitetu života ljudi. Nutritivni i zdravstveni značaj koji se postiže upotrebom ribe i proizvoda od ribe u ishrani je jedan od razloga za neprestani rast potražnje za tim proizvodima na tržištu. Ono što ribu, kao namirnicu, čini posebno privlačnom za potrošača jeste, pored povoljnog sadržaja proteina, minerala i vitamina i to što je veoma bogat izvor masnih kiselina, od kojih se pojedine smatraju esencijalnim, jer se ne mogu sintetisati u samom organizmu. Utvrđeno je da masti riba sadrže 17-21% zasićenih i 79-83% nezasićenih masnih kiselina. Od nezasićenih masnih kiselina, u mesu ribe, značajne su količine linolne, linoleinske, arahidonske kiseline, EPA (eicosapentaenoic acid; EPK, eikozapentaenska kiselina) i DHA (docasahexaenoic acid; DHK, dokozaheksaenska kiselina), koje se smatraju esencijalnim, jer, kao kofaktori metabolizma, imaju funkciju u održavanju povoljnog zdravstvenog stanja organizma ljudi.
Abstract
Proper nutrition is very important for the quality of life. Nutritional and health significance of the use of fish and fish products in the diet is one of the reasons for the continuous increase in demand for such products in the market. What makes fish as a food stuff, particularly attractive for the consumer is, in addition to favourable contents of protein, minerals and vitamins, the fact that it is a very rich source of fatty acids, of which some are considered essential because they can not be synthesized in the body. It has been found that fish fat contains 17-21% of saturated and 79-83% of unsaturated fatty acids. Significant quantities of following unsaturated fatty acids are present in fish meat: linoleic, linolenic, arachidonic acids, EPA (eicosapentaenoic acid; EPA) and DHA (docasahexaenoic acid; DHA), which are considered to be essential, because, as cofactors of metabolism, they have a function in maintaining a favorable health status of the human organism.
|
|
|
|
Reference
|
|
|
Ackman, R.G. (1980) Fish lipids. u: Connell J.J. [ur.] Advances in fish science and technology, Farnham, Surrey: Fishing News (Books) Ltd, Part 1, 86-103
|
|
|
Anonymous (2003) Nutritional aspects of fish. Dublin: Bord Iascaigh Mhara/Irish Sea Fisheries Board, P.O. Box No. 12, Crofton Road; www.bim.ie
|
|
|
Baltić, Ž.M., Teodorović, V. (1997) Higijena mesa, riba, rakova i školjki, udžbenik. Beograd: Veterinarski fakultet
|
|
|
Baltić, Ž.M., Tadić, R. (2001) Proizvodnja i potrošnja mesa riba u svetu i kod nas. Tehnologija mesa, 42, 5-6, 345-357
|
|
2
|
Baltić, Ž.M., Nedić, D., Dragićević, D. (2003) Meso i zdravlje ljudi. Veterinarski žurnal Republike Srpske, 3, 3-4, 131-138
|
|
|
Belak, L., Gaćina, N., Radić, T. (2005) Tehnologija hrane. Šibenik: Visoka škola za turistički menadžment
|
|
6  
|
Burger, J., Gochfeld, M. (2009) Perceptions of the risks and benefits of fish consumption: Individual choices to reduce risk and increase health benefits. Environmental Research, 109(3): 343-349
|
|
|
Connor, E.W. (2000) Importance of n-3 fatty acids in health and disease. American Journal of Clinical Nutrition, 71, 171S-175S
|
|
3
|
Ćirković, M., Jovanović, B., Maletin, S. (2002) Ribarstvo - biologija, tehnologija, ekologija, ekonomija. Novi Sad: Poljoprivredni fakultet - Departman za stočarstvo
|
|
|
Domingo, J.L. (2007) Omega-3 fatty acids and the benefits of fish consumption: Is all that glitters gold?. Environment International, 33(7): 993-998
|
|
|
Genuis, S.J. (2008) To sea or not to sea: Benefits and risks of gestational fish consumption. Reproductive Toxicology, 26(2): 81-85
|
|
|
Holub, D.J., Holub, B.J. (2004) Omega-3 fatty acids from fish oils and cardiovascular disease. Molecular and Cellular Biochemistry, 263(1/2): 217-225
|
|
|
Hunter, B.J., Roberts, D.C. (2000) Potential impact of the fat composition of farmed fish on human health. Nutrition Research, 20(7): 1047-1058
|
|
1
|
Huss, H.H. (1988) Fresh fish quality and quality changes. Rome: Food and Agriculture Organization of the United Nations
|
|
|
Innis, S. (2007) Omega-3 Fatty acid deficiency among consumption pregnant women: Section II-E - Health benefits of fish. u: The National forum on contaminants in fish, Proceedings of, Environmental protection agency
|
|
|
Kang, X.J., Leaf, A. (2000) Prevention of fatal cardiac arrhythmias by polyunsaturated fatty acids. American Journal of Clinical Nutrition, 71, 202S-207S
|
|
|
Konig, A., Bouzan, C., Cohen, J., Connor, W., Krisetherton, P., Gray, G., Lawrence, R., Savitz, D., Teutsch, S. (2005) A Quantitative Analysis of Fish Consumption and Coronary Heart Disease Mortality. American Journal of Preventive Medicine, 29(4): 335-346
|
|
|
Kremer, J.M. (2000) n-3 fatty acid supplements in rheumatoid arthritis. American Journal of Clinical Nutrition, 71, 349S-351S
|
|
6
|
Kris-Etherton, P.M., Harris, W.S., Appel, L.J. (2002) AHA scientific statement: Fish consumption, fish oil, omega-3 fatty acids, and cardiovascular disease. Circulation, 106:2747
|
|
|
Kris-Etherton, P.M., Hill, A.M. (2008) n-3 Fatty Acids: Food or Supplements?. Journal of the American Dietetic Association, 108(7): 1125-1130
|
|
1
|
Lunn, J., Theobald, H.E. (2006) The health effects of dietary unsaturated fatty acids. Nutrition Bulletin, 31(3): 178-224
|
|
|
Ljubojević, D., Ćirković, M., Đorđević, V., Trbović, D., Vranić, D., Novakov, N., Mašić, Z. (2013) Hemijski sastav, sadržaj holesterola i sastav masnih kiselina šarana (Cyprinus carpio) iz slobodnog izlova, poluintenzivnog i kaveznog sistema gajenja. Tehnologija mesa, vol. 54, br. 1, str. 48-56
|
|
|
Mason, P. (2000) Fish oils- an update. Pharmaceutical Journal, 265, 720-724
|
|
|
Mcgregor, J.A., Allen, K.G., Harris, M.A. (2001) The omega-3 story: Nutritional prevention of preterm birth and other adverse pregnancy outcomes. Obsterial gynecological survey, 56 1, 1-13
|
|
|
Morris, M.C. (2007) Fish, n-3 fatty acids and dementia: Section II-E - Health benefits of fish. u: The National forum on contaminants in fish, Proceedings of, Environmental protection agency
|
|
|
Olsen, S.F. (2002) Low consumption of seafood in early pregnancy as a risk factor for preterm delivery: prospective cohort study. BMJ, 324(7335): 447-450
|
|
|
Riediger, N.D., Othman, R.A., Suh, M., Moghadasian, M.H. (2009) A Systemic Review of the Roles of n-3 Fatty Acids in Health and Disease. Journal of the American Dietetic Association, 109(4): 668-679
|
|
3
|
Sidhu, K.S. (2003) Health benefits and potential risks related to consumption of fish or fish oil. Regulatory Toxicology and Pharmacology, 38(3): 336-344
|
|
10
|
Spirić, A., Trbović, D., Vranić, D., Đinović, J., Petronijević, R., Milijašević, M., Janković, S., Radičević, T. (2009) Uticaj masnih kiselina u hrani na sastav masnih kiselina i količinu holesterola kod kalifornijske pastrmke (Oncorhynchus mykiss). Tehnologija mesa, vol. 50, br. 3-4, str. 179-188
|
|
|
Stolyhwo, A., Kolodziejska, I., Sikorski, Y.E. (2006) Long chain polyunsaturated fatty acid in smoked Atlantic mackerel and Baltic sprats. Food Chemistry, (94): 585-595
|
|
1
|
Sveinsdóttir, K., Martinsdóttir, E., Green-Petersen, D., Hyldig, G., Schelvis, R., Delahunty, C. (2009) Sensory characteristics of different cod products related to consumer preferences and attitudes. Food Quality and Preference, 20(2): 120-132
|
|
|
Šumić, Z. (2008) Masne kiseline. Tehnologija hrane, Internet magazin. http://www.tehnologi jahrane.com/hemijahrane/ masne-kiseline
|
|
|
Tarr, H.L.A. (1954) Microbiological deterioration of fish post mortem, its detection and control. Bacteriol Review, 18, 1, 1-15
|
|
|
Trbović, D., Marković, Z., Petronijević, R., Milijašević, M., Spirić, D., Vranić, D., Spirić, A. (2013) Promene hemijskog i masnokiselinskog sastava mesa šarana u toku poluintenzivnog uzgoja. Tehnologija mesa, vol. 54, br. 1, str. 39-47
|
|
|
Valfré, F., Caprino, F., Turchini, G.M. (2003) The Health Benefit of Seafood. Veterinary Research Communications, 27: 507-512
|
|
1
|
Vranić, D., Trbović, D., Đinović, J., Mažić, Z., Spirić, D., Milićević, D., Spirić, A. (2010) Nutritivna vrednost kalifornijske pastrmke (Oncorhynchus mykiss) i šarana (Cyprinus carpio) iz akvakulture. Tehnologija mesa, vol. 51, br. 2, str. 159-168
|
|
|
Zatsick, N.M., Mayket, P. (2007) Fish Oil: Getting to the Heart of It. Journal for Nurse Practitioners, 3(2): 104-109
|
|
|
|
|