{"refrec":{"BRefID":337761,"RR":"<b>Afé, O.H.I.; Assogba, M.F.; Anihouvi, D.G.H.; Boukari, B.-S.; Douny, C.; Kpoclou, Y.E.; Fagla, B.A.; Igout, A.; Mahillon, J.; Anihouvi, V.B.; Scippo, M.-L.; Hounhouigan, D.J.</b> (2020). Consumption and physico-chemical characteristics of smoked and smoked-dried fish commonly produced in South Benin and contribution to recommended nutrient intakes. <i>Food Science & Nutrition 8(9)</i>: 4822-4830. <a href=\"https://hdl.handle.net/10.1002/fsn3.1763\" target=\"_blank\">https://hdl.handle.net/10.1002/fsn3.1763</a>","BEntID":334385,"PublicFlag":1,"CheckedFlag":1,"wosflag":1,"vabbflag":1,"RefStringPartII":". <i>Food Science & Nutrition 8(9)</i>: 4822-4830. <a href=\"https://hdl.handle.net/10.1002/fsn3.1763\" target=\"_blank\">https://hdl.handle.net/10.1002/fsn3.1763</a>","DocTypID":8,"DocType":"Journal article","MarineFlag":0,"FreshFlag":0,"BrackishFlag":0,"TerrestrialFlag":0,"Authorstring":"Afé, O.H.I.; Assogba, M.F.; Anihouvi, D.G.H.; Boukari, B.-S.; Douny, C.; Kpoclou, Y.E.; Fagla, B.A.; Igout, A.; Mahillon, J.; Anihouvi, V.B.; Scippo, M.-L.; Hounhouigan, D.J.","OrigTitleTranslFlag":0,"Authorstringtrunc":"Afé, O.H.I. <i>et al.</i>","Englishabstract":"The work aims to assess the consumption and the physico-chemical characteristics of smoked fish and smoked-dried fish commonly produced and consumed in the South Benin. The consumption data were obtained from a survey involving 250 consumers, conducted in selected production localities of the Southern part of Benin, where 36 samples of smoked fish and smoked-dried fish were collected. The highest protein contents (dry matter) were recorded in <i>Cypselurus cyanopterus</i> (85.1 ± 2.3%) and <i>Sphyraena barracuda</i> (84.5 ± 4.2%), while the highest lipid contents were recorded in <i>Scomber scombrus</i> (39.0 ± 9.2%) and <i>Ethmalosa fimbriata</i> (22.1 ± 6.3%). Smoked and smoked-dried fish produced in South Benin contained 0.1%–12.5% (of total fatty acids) eicosapentaenoic acid and 0.1%–33.2% docosahexaenoic acid, which are the most abundant omega 3 polyunsaturated acids in these fish products. The median consumption of smoked fish (60.2 g/day) and smoked-dried fish (18.2 g/day) contributed for 112% (281.1 mg) and 72% (180.4 mg), respectively, to the adult daily recommended intake of sum of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) (250 mg/day). The daily protein intake related to the consumption of smoked fish and smoked-dried fish corresponded to 36% and 24%, respectively, of the recommended intake suggested by European Food Safety Authority (0.8 g/kg.bw/day).","AbstractOtherLang":null,"BibLvlCode":"AS","StandardTitle":"Consumption and physico-chemical characteristics of smoked and smoked-dried fish commonly produced in South Benin and contribution to recommended nutrient intakes","OrigTitleLangCode":"en","OrigTitleLangCodeExtended":"eng","OrigTitleLangID":15,"DateLastModified":{"date":"2024-12-10 01:33:17.368041","timezone_type":1,"timezone":"+01:00"},"UserAccessRight":null,"UserAccID":null,"AuthorKeywords":"EPA and DHA; macronutrient daily intake; Omega 3 and Omega 6; traditional smoking","OtherDescriptors":null,"Notes":null,"AnaPub":2020,"MonPub":null,"DateUpdate":"2022-10-13","DateCreate":"2021-05-17","SecASFANote":null,"ConfID":null,"PeerRev":1,"VlizCoreFlag":1,"WoScode":"WOS:000549769300001","VABBcode":null,"OpenAcc":1,"Handle":"10.1002/fsn3.1763"},"refs":null,"anarec":{"AnaID":337761,"PubliDate":2020,"Pagination":"4822-4830","XtraPublOfAnaID":null,"ISBN":null,"Volume":"8","Issue":"9","BRefMon":null,"BRefMonRR":null,"BRefXtra":null,"BRefXtraRR":null,"SerBRefID":268328,"SerRR":"Food Science & Nutrition. 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