The Effect of Thermal Treatment Method on Fatty Acid Composition in Northern Pike (Esox lucius) Fillets

The aim of the present study was to investigate the effect of thermal treatment methods, such as microwave cooking, steaming, and shallow pan-frying on fatty acids composition in northern pike fillets. All methods of thermal treatment increased fat content in the fillets. Microwave cooking decreased the proportion of saturated fatty acids and increased the proportion of total, n-3, and n-6 polyunsaturated fatty acids as compared with fresh fillets. Steam cooking did not affect the proportion of saturated, monounsaturated, and polyunsaturated fatty acids, whereas pan-frying significantly increased the proportion of monounsaturated and n-6 polyunsaturated fatty acids. All cooked fillets, regardless of the thermal treatment used, had acceptable n–6/n–3 ratio; however, microwave cooking enabled fish products to obtain more beneficial n-6/n-3 ratio than frying. Due to high polyunsaturated fatty acids content and low n-6/n-3 ratio, microwave cooking may be recommended for preparing wild pike fillets in households.     

Effects of cage fish farming on phytoplankton community structure,biomass and primary production in an aquaculture area in the middle Adriatic Sea

In this study, we investigated the physical, chemical and biological parameters of the water column at two stations under different trophic conditions during a 1‐year period (from September 2005 to September 2006) in an aquaculture area. The investigation was performed monthly at a station inside the fish farm in Maslinova Bay (middle Adriatic Sea, Croatia) and at a control station located in the Hvar Channel in the vicinity of the farm. The results showed that the concentrations of dissolved nutrients were slightly enhanced at the farm station in comparison with the control station, although those differences were not statistically significant, nor were the differences in oxygen saturation recorded during the investigation period. As opposed to the chemical parameters, considerably higher deviations were recorded for biological parameters as demonstrated by a significant increase in phytoplankton biomass and primary production (measured in situ) at the farm station, particularly during the summer season. Phytoplankton community structure analysis showed that the phytoplankton composition at the farm was mostly determined by seasonal changes rather than by the influence of fish farming. In Maslinova Bay, no causal links were identified between increased biomass and the appearance of toxic species.