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Cholesterol Oxidation in Fish and Fish Products
Author(s) -
Dantas Natalie Marinho,
Sampaio Geni Rodrigues,
Ferreira Fernanda Silva,
Labre Tatiana da Silva,
Torres Elizabeth Aparecida Ferraz da Silva,
Saldanha Tatiana
Publication year - 2015
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/1750-3841.13124
Subject(s) - docosahexaenoic acid , food science , eicosapentaenoic acid , cholesterol , fish <actinopterygii> , polyunsaturated fatty acid , fish products , chemistry , lipid oxidation , fish oil , human health , biochemistry , biology , fatty acid , fishery , antioxidant , medicine , environmental health
Fish and fish products are important from a nutritional point of view due to the presence of high biological value proteins and the high content of polyunsaturated fatty acids, especially those of the n‐3 series, and above all eicosapentaenoic acid and docosahexaenoic acid. However, these important food products also contain significant amounts of cholesterol. Although cholesterol participates in essential functions in the human body, it is unstable, especially in the presence of light, oxygen, radiation, and high temperatures that can cause the formation of cholesterol oxidation products or cholesterol oxides, which are prejudicial to human health. Fish processing involves high and low temperatures, as well as other methods for microbiological control, which increases shelf life and consequently added value; however, such processes favor the formation of cholesterol oxidation products. This review brings together data on the formation of cholesterol oxides during the preparation and processing of fish into food products which are recognized and recommended for their nutritional properties.