NUTRITIONAL DECLARATION OF RAW AND PROCESSED FILLETS OF BOLSENA LAKE WHITEFISH (COREGONUS LAVARETUS L.)

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S. MATTIOLI
University of Perugia
http://orcid.org/0000-0001-5063-6785
A. DAL BOSCO
E. ZINGONE
D. RANUCCI
C. CASTELLINI
R. BRANCIARI

Keywords

Abstract

The aim of the study was to investigate and compare the nutritional value of raw and processed fillets (marinated and smoked) of whitefish from Bolsena Lake (Italy). The study was carried out in collaboration with the “Lago vivo” Fisherman Cooperative using 40 whitefish caught by net. The chemical composition showed increased nutrient (protein, lipid and carbohydrate) concentration with processing due to dehydration. Regarding the fatty acid profile of fillets, marinating was associated with higher levels of n-6 PUFAs, whereas the smoked and raw fillets showed higher concentrations of ?-linolenic, eicosapentaenoic (EPA) and docosahexaenoic (DHA) acids. Whitefish ?llets were characterized by high nutritional value and good oxidative stability, mainly as smoked products.

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pdf (Inglese)
Pubblicato
Sep 27, 2017
DOI: https://doi.org/10.14674/IJFS-736

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Come citare
MATTIOLI, S., DAL BOSCO, A., ZINGONE, E., RANUCCI, D., CASTELLINI, C., & BRANCIARI, R. (2017). NUTRITIONAL DECLARATION OF RAW AND PROCESSED FILLETS OF BOLSENA LAKE WHITEFISH (COREGONUS LAVARETUS L.). Italian Journal of Food Science, 29(4). https://doi.org/10.14674/IJFS-736
Fascicolo
V. 29 N. 4 (2017): ITALIAN JOURNAL OF FOOD SCIENCE
Sezione
Paper

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Come citare

MATTIOLI, S., DAL BOSCO, A., ZINGONE, E., RANUCCI, D., CASTELLINI, C., & BRANCIARI, R. (2017). NUTRITIONAL DECLARATION OF RAW AND PROCESSED FILLETS OF BOLSENA LAKE WHITEFISH (COREGONUS LAVARETUS L.). Italian Journal of Food Science, 29(4). https://doi.org/10.14674/IJFS-736