Biochemical composition of three Tunisian silverside (fish) populations caught in open sea, lagoon and island coasts

Fatty acid and amino acid profiles were determined in three silverside populations caught in Tunisian waters Atherina boyeri (open sea), Atherina lagunae (lagoon) and Atherina sp. (island coasts). Saturated fatty acids reached in total lipids 43.54%, 36.96% in marine and 33.64% in insular silverside and A. lagunae, in which eicosapentaenoic acid, docosahexaenoic acid and linoleic acid were the prominent fatty acids. The n-3/n-6 index showed a significant level indicating a tendency to accumulate n-3 fatty acids in A. boyeri and A. lagunae and n-6 fatty acids in Atherina sp. Total amino acid content ranged from 528 to 588 mg/g crude protein, in which, glutamic acid was the most abundant. Methionine had the lowest essential amino acid score in A. boyeri and Atherina sp. (0.73 and 0.71, respectively)while tryptophan had the lowest in A. lagunae (0.07)

Efectos de los procesos de ahumado sobre el valor nutricional y la composición de ácidos grasos de la lucioperca (Sander lucioperca)

This study aimed to estimate the nutritional quality of Sander lucioperca fillets and alterations in lipid quality following hot and cold smoking processes. Our results revealed that the total fat content of zander fillets was 1.86 g/100g. Polyunsaturated fatty acids (PUFAs) were higher than saturated and monounsaturated fatty acids in fresh tissue samples. Arachidonic, docosahexaenoic and eicosapentaenoic acids were the most abundant PUFAs. Differences in the fatty acid compositions of the smoked and fresh fillet were significant, with a decrease in (PUFAs) in the proportion of total fatty acids. The fatty acid profile of the neutral lipids was unchanged after the cold smoking process, whereas PUFAs decreased significantly during both smoking processes, especially the hot smoking process. Our findings showed a partial alteration of polar lipids. Both smoking treatments produced lipoperoxidation and lipid oxidation in the fillets. Other investigational smoking conditions should be tested to reduce such oxidation and hydrolysis in fillets, which could be susceptible to off-flavors and off-odors.Este estudio tuvo como objetivo estimar la calidad nutricional de los filetes de lucioperca y las alteraciones en la calidad de los lípidos tras el proceso de ahumado en caliente y en frío. Nuestros resultados revelaron que el contenido total de grasa de los filetes de lucioperca fue de 1.86 g/100 g. Los ácidos grasos poliinsaturados (PUFA) fueron más altos que los ácidos grasos saturados y monoinsaturados en muestras de tejido fresco. Los ácidos grasos araquidónico, docosahexaenoico y eicosapentaenoico fueron los PUFA más abundantes. Las diferencias en la composición de ácidos grasos del filete ahumado y fresco fueron significativas, con una disminución de la proporción (PUFA) en los ácidos grasos totales. El perfil de ácidos grasos de los lípidos neutros se mantuvo sin cambios en el proceso de ahumado en frío, mientras que los PUFA disminuyeron significativamente durante ambos procesos de ahumado, especialmente en el proceso de ahumado en caliente. Nuestros resultados mostraron una alteración parcial de los lípidos polares. Ambos tratamientos de ahumado indicaron lipo-peroxidación y oxidación de lípidos en los filetes. Otras condiciones de ahumado se deben probar en investigación para reducir dicha oxidación e hidrólisis en los filetes, que podrían ser responsables de sabores y olores desagradables

Composición bioquímica y potencial antioxidante del pepino del mar Mediterráneo comestible Holothuria tubulosa

The sea cucumber or holothurian is a marine species which has been prized in some Asian coun­tries for its nutritional qualities. The purpose of this work was to study the biochemical composition and free radical scavenging and antioxidant activities of Holothuria tubulosa tegument from the Bizerta lagoon in north­ern Tunisia. The obtained data demonstrated that the extract of sea cucumber teguments exhibited high bio­chemical levels (such as moisture 80.77%, protein 7.07%, lipids 10.21%, energy value 13.64 Kcal/g ww), and an important nutritional value (including n-3/n-6: 2.11, EPA+DHA: 20.96, AI: 1.38 and TI: 0.54). High anti­oxidant activities were recorded in the integument by the radical scavenging tests of ABTS and DPPH as well as by the total antioxidant capacity and the FRAP in comparison with the BHT standard. Our results showed that H. Tubulosa tegument has high nutritional value with high antioxidant activities and could be considered a nutraceutical product.El pepino de mar o la holoturia es una especie marina apreciada en algunos países asiáti­cos por sus cualidades nutricionales. El propósito de este trabajo fue estudiar la composición bioquímica y las actividades antioxidantes y de eliminación de radicales libres del tegumento de Holothuria tubulosa de la laguna de Bizerta, en el norte de Túnez. Los datos obtenidos demuestran que el extracto de tegumentos de pepino de mar mostró altos niveles bioquímicos (como humedad 80,77%, proteína 7,07%, lípidos 10,21%, valor energético 13,64 Kcal/gww) y un valor nutricional importante (incluyendo n-3/ n-6: 2,11, EPA+DHA: 20,96, AI: 1,38 y TI: 0,54). Se registraron altas actividades antioxidantes en el tegumento mediante las pruebas de eliminación de radicales de ABTS y DPPH, así como por la capacidad antioxidante total y el FRAP, y esto, en comparación con el estándar BHT. Nuestros resultados mostraron que el tegumento de H. Tubulosa tiene un valor nutricional importante con una alta actividad antioxidante y podría considerarse un producto nutracéutico

Healthcare-associated infections in a tunisian university hospital: From analysis to action

Introduction: our study was conducted, in university hospital center (UHC) Farhat Hached of Sousse (city in Tunisian center-east), within healthcare-associated infections (HAI) epidemiological surveillance (ES) program,  based, among others, on HAI regular prevalence surveys. Our objectives are to resituate HAI prevalence rate and to identify their risk factors (RF) in order to adjust, in our hospital, prevention programs.Methods: it is a transversal descriptive study, including all patients who had been hospitalized for at least 48 hours, measuring prevalence of HAI a “given day”, with only one passage by service. Risk factors were  determined using Epiinfo 6.0, by uni-varied analysis, then, logistic  regression stepwise descending for the variables whose pResults: the study focused on 312 patients. Infected patients prevalence was 12.5% and that of HAI was 14.5 %. Infections on peripheral venous catheter (PVC)  dominated (42.2%) among all HAI identified. HAI significant RF were neutropenia (p<10-4) for intrinsic factors, and PVC for extrinsic factors (p=0,003). Conclusion: predominance of infections on PVC should be subject of specific prevention actions, including retro-information strategy, prospective ES, professional practices evaluation and finally training and increasing awareness of health personnel with hygiene measures. Finally,  development of a patient safety culture with personnel ensures best adherence to hygiene measures and HAI prevention

Efecto de procesos de ahumado frío y caliente y la adición de extracto polifenólico natural de Dunaliella salina sobre la calidad bioquímica y la vida útil de filetes de Sander lucioperca almacenados durante 90 días

The effects of cold and hot smoking and the addition of Dunaliella salina polyphenol extract on the biochemical quality and shelf-life of Sander lucioperca fillets after storage for 90 days at 0-4 °C were examined. The results showed a significant increase in protein, lipid, free fatty acid, and 1,1-diphenyl-2-picrylhydrazyl contents, and a decrease in peroxide and thiobarbituric acid reactive substances, and volatile base nitrogen levels in cold (CSF) and hot (HSF) smoked fillets covered with or without extract and stored for 1, 20, and 90 days compared to fresh fillets (FF). Saturated and monounsaturated fatty acids exhibited a significant increase in FF and CSF and HSF covered with or without extract. The total polyunsaturated fatty acids revealed a significant decrease in FF and CSF and HSF with or without extract. Therefore, cold and hot smoking and polyphenol extract improved the biochemical quality and storage shelf-life of fillets for 90 days at 0-4 °C.Se examinaron los efectos del ahumado en frío y en caliente y la adición de extracto de polifenoles de Dunaliella salina sobre la calidad bioquímica y la vida útil de filetes de Sander lucioperca almacenados durante 90 días a 0-4 °C. Los resultados mostraron un aumento significativo en los contenidos de proteínas, lípidos, ácidos grasos libres y 1,1-difenil-2-picrilhidrazilo, y una disminución en las sustancias reactivas de peróxido y ácido tiobarbitúrico, y los niveles de nitrógeno básico volátil en frío (LCR) y caliente (HSF) de filetes ahumados cubiertos con o sin extracto y almacenados durante 1, 20 y 90 días en comparación con los filetes frescos (FF). Los ácidos grasos saturados y monoinsaturados exhibieron un aumento significativo en FF y LCR y HSF cubiertos con o sin extracto. Los ácidos grasos poliinsaturados totales revelaron una disminución significativa en FF y CSF y HSF con o sin extracto. Por lo tanto, el ahumado en frío y en caliente y el extracto de polifenoles mejoraron la calidad bioquímica y la vida útil durante el almacenamiento de los filetes durante 90 días a 0-4 °C