Taurine content of raw and processed fish fillets/portions |
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Authors: | T Ronan Gormley Tanja Neumann John D Fagan Nigel P Brunton |
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Affiliation: | (1) Ashtown Food Research Centre, Teagasc, Dublin 15, Ireland |
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Abstract: | The health benefits of seafood are well recognised and fish and fish products are increasingly being advocated as functional
foods. Taurine is also well recognised as beneficial to cardiovascular health, and seafood is a good source of this compound.
This study investigated the taurine content of different fish species and also the use of vacuum tumbling and injection procedures
for introducing additional taurine into fish. The taurine content of fish purchased in supermarkets was in the order plaice
(146), cod (108), mackerel (78) and farmed salmon (60 mg/100 g fresh weight). Spot-sample tests on 14 other fish species showed
a wide range (6–176 mg/100 g fresh weight) in taurine contents. Vacuum tumbling and injection in/with a taurine/sodium tripolyphosphate
solution were used successfully to enrich tuna cubes (800 mg/100 g fresh weight) and salmon sides (891 mg/100 g fresh weight),
respectively, with taurine thus making them (potentially) functional foods. The added taurine was well retained in processed
tuna cubes and did not adversely affect the sensory acceptability of the samples. Taurine retention in cooked taurine-enriched
tuna cubes was best for grilling followed by microwave heating and steaming. |
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Keywords: | Taurine Health Fish Enrichment Functional food |
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