caa a22 4500 463156145 CHVBK 20180406164734.0 cr unu---uuuuu 170326e20070901xx s 000 0 eng 10.1007/s00217-006-0489-4 doi (NATIONALLICENCE)springer-10.1007/s00217-006-0489-4 Taurine content of raw and processed fish fillets/portions [Elektronische Daten] [T. Gormley, Tanja Neumann, John Fagan, Nigel Brunton] 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 (60mg/100g fresh weight). Spot-sample tests on 14 other fish species showed a wide range (6-176mg/100g fresh weight) in taurine contents. Vacuum tumbling and injection in/with a taurine/sodium tripolyphosphate solution were used successfully to enrich tuna cubes (800mg/100g fresh weight) and salmon sides (891mg/100g 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. Springer-Verlag, 2006 Taurine nationallicence Health nationallicence Fish nationallicence Enrichment nationallicence Functional food nationallicence Gormley T. Ashtown Food Research Centre, Teagasc, Dublin 15, Ireland aut Neumann Tanja Ashtown Food Research Centre, Teagasc, Dublin 15, Ireland aut Fagan John Ashtown Food Research Centre, Teagasc, Dublin 15, Ireland aut Brunton Nigel Ashtown Food Research Centre, Teagasc, Dublin 15, Ireland aut European Food Research and Technology Springer-Verlag 225/5-6(2007-09-01), 837-842 1438-2377 225:5-6<837 2007 225 217 https://doi.org/10.1007/s00217-006-0489-4 text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s00217-006-0489-4 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Gormley T. Ashtown Food Research Centre, Teagasc, Dublin 15, Ireland aut NATIONALLICENCE 700 1- Neumann Tanja Ashtown Food Research Centre, Teagasc, Dublin 15, Ireland aut NATIONALLICENCE 700 1- Fagan John Ashtown Food Research Centre, Teagasc, Dublin 15, Ireland aut NATIONALLICENCE 700 1- Brunton Nigel Ashtown Food Research Centre, Teagasc, Dublin 15, Ireland aut NATIONALLICENCE 773 0- European Food Research and Technology Springer-Verlag 225/5-6(2007-09-01), 837-842 1438-2377 225:5-6<837 2007 225 217 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer