Fatty acids in fish and beef and their nutritional values: a review.
This review aims to summarize the latest developments and recent knowledge regarding the fatty acids in fish and beef, their profiles and nutritional values. The paper covered the types of different fatty acids such as unsaturated fatty acids (UFA), polyunsaturated fatty acids (PUFA), especially t...
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| Format: | Article |
| Language: | English English |
| Published: |
Wfl Publisher
2009
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| Subjects: | |
| Online Access: | http://psasir.upm.edu.my/id/eprint/14732/ http://psasir.upm.edu.my/id/eprint/14732/1/Fatty%20acids%20in%20fish%20and%20beef%20and%20their%20nutritional%20values.pdf |
| _version_ | 1848842475718836224 |
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| author | Abbas, Kassim Ali A., Mohamed Bakar, Jamilah |
| author_facet | Abbas, Kassim Ali A., Mohamed Bakar, Jamilah |
| author_sort | Abbas, Kassim Ali |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | This review aims to summarize the latest developments and recent knowledge regarding the fatty acids in fish and beef, their profiles and nutritional
values. The paper covered the types of different fatty acids such as unsaturated fatty acids (UFA), polyunsaturated fatty acids (PUFA), especially
the omega-3 in different fish species. The study also summarized the nutritional values of the fatty acids as compared to those in other animal species.
However, the strategies influencing the fatty acid composition of beef were also reflected. The study revealed that many fatty fishes were found as
excellent sources of UFA and PUFA, especially the omega-3. On the other hand, beef was proposed major source of saturated fat in a diet. The quality
attributes of beef meat such as tenderness, juiciness, and flavor intensity have been shown to be affected by the chemical properties and lipid content.
Moreover, increasing dietary omega-3 fatty acid intakes for potential health benefits for protecting against cardiovascular diseases was recommended.
This work may assist the researchers and scientists to have a clear picture about what have been achieved earlier and what critical work should be
conducted in future. |
| first_indexed | 2025-11-15T07:59:44Z |
| format | Article |
| id | upm-14732 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English English |
| last_indexed | 2025-11-15T07:59:44Z |
| publishDate | 2009 |
| publisher | Wfl Publisher |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-147322015-11-24T02:22:11Z http://psasir.upm.edu.my/id/eprint/14732/ Fatty acids in fish and beef and their nutritional values: a review. Abbas, Kassim Ali A., Mohamed Bakar, Jamilah This review aims to summarize the latest developments and recent knowledge regarding the fatty acids in fish and beef, their profiles and nutritional values. The paper covered the types of different fatty acids such as unsaturated fatty acids (UFA), polyunsaturated fatty acids (PUFA), especially the omega-3 in different fish species. The study also summarized the nutritional values of the fatty acids as compared to those in other animal species. However, the strategies influencing the fatty acid composition of beef were also reflected. The study revealed that many fatty fishes were found as excellent sources of UFA and PUFA, especially the omega-3. On the other hand, beef was proposed major source of saturated fat in a diet. The quality attributes of beef meat such as tenderness, juiciness, and flavor intensity have been shown to be affected by the chemical properties and lipid content. Moreover, increasing dietary omega-3 fatty acid intakes for potential health benefits for protecting against cardiovascular diseases was recommended. This work may assist the researchers and scientists to have a clear picture about what have been achieved earlier and what critical work should be conducted in future. Wfl Publisher 2009 Article PeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/14732/1/Fatty%20acids%20in%20fish%20and%20beef%20and%20their%20nutritional%20values.pdf Abbas, Kassim Ali and A., Mohamed and Bakar, Jamilah (2009) Fatty acids in fish and beef and their nutritional values: a review. Journal of Food, Agriculture and Environment, 7 (3 - 4). 37 - 42. ISSN 1459-0255 http://www.isfae.org/scientficjournal/2009/issue3/abstracts/abstract7.php Fatty acids. English |
| spellingShingle | Fatty acids. Abbas, Kassim Ali A., Mohamed Bakar, Jamilah Fatty acids in fish and beef and their nutritional values: a review. |
| title | Fatty acids in fish and beef and their nutritional values: a review. |
| title_full | Fatty acids in fish and beef and their nutritional values: a review. |
| title_fullStr | Fatty acids in fish and beef and their nutritional values: a review. |
| title_full_unstemmed | Fatty acids in fish and beef and their nutritional values: a review. |
| title_short | Fatty acids in fish and beef and their nutritional values: a review. |
| title_sort | fatty acids in fish and beef and their nutritional values: a review. |
| topic | Fatty acids. |
| url | http://psasir.upm.edu.my/id/eprint/14732/ http://psasir.upm.edu.my/id/eprint/14732/ http://psasir.upm.edu.my/id/eprint/14732/1/Fatty%20acids%20in%20fish%20and%20beef%20and%20their%20nutritional%20values.pdf |