scholarly journals Slaughter yield and fatty acid profiles of fillets of pike (Esox lucius L.) caught before and after spawning

2015 ◽  
Vol 23 (4) ◽  
pp. 231-235 ◽  
Author(s):  
Zdzisław Zakęś ◽  
Renata Pietrzak-Fiećko ◽  
Mirosław Szczepkowski ◽  
Monika Modzelewska-Kapituła ◽  
Barbara Jankowska
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Fatty Acid Profile ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Fish Meat ◽  
Before And After ◽  
Group A ◽  
Group B ◽  
The Impact

Abstract The aim of the study was to determine the impact pike fishing season (before spawning in fall (group A) and after spawning in spring (group B)) had on the slaughter yield and fillet fatty acid profile. The slaughter yield of fillets with skin and skinned fillets from the group B fish was significantly lower (by approximately 7.5% of body weight). The fatty acid profile of the fish meat from the groups examined differed significantly. The fillets of pike caught before spawning were dominated by unsaturated fatty acids (UFA), while those from fish caught after spawning had mainly saturated fatty acids (SFA). The share of polyunsaturated fatty acids (PUFA) in the fillets of fish that had spawned was sixfold lower, and the n-3 PUFA differences were nearly ninefold. The content of eicosapentaenoic (EPA) and docosahexaenoic (DHA) fatty acids in fillets of fish that had spawned was ninefold lower than in those that had not yet done so. Consequently, the ratio of n-3 PUFA/n-6 PUFA in pike from group A was over three times higher than that in the fish that had spawned (2.61 vs 0.82). Fillets from pike that have spawned are a significantly poorer source of valuable fatty acids for consumers.

scholarly journals Karakteristik dan Profil Asam Lemak Minyak Ikan dari Kepala dan Tulang Ikan Tuna (Thunnus albacares)

2020 ◽  
Vol 9 (1) ◽  
pp. 10-19
Author(s):  
Daniel A N Apituley ◽  
Raja Bonan Dolok Sormin ◽  
Esterlina E E M Nanlohy
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Fish Oil ◽  
Iodine Number ◽  
Fatty Acid Profile ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Monounsaturated Fatty Acids ◽  
Acid Number ◽  
Thunnus Albacares

This study was aimed to determine the physical and chemical quality as well as the fatty acid profile of fish oil from the waste of the head and the bones of Thunnus albacares. An experimental method was applied in this research. Observed variables included yield, density, acid number, saponification value, iodine number, TBA value, as well as fatty acid profile. The results showed that the physical characteristics of the oil from the head and bone of the fish, i.e., yield 12,11% and 9.85%, density 0.92 mg/mL, and 0.90 mg/mL, respectively. The chemical characteristics of the oil from head and bones of tuna were acid number 2.10 mg KOH/g and 2.88 mg KOH/g, iodine number 88.80 mg KOH/g and 77.67 mg KOH/g; saponification number 178.80 mg KOH/g and 145.50 mg KOH/g, TBA values 1.80 mg KOH/kg and 1.29 mg KOH/kg, subsequently. Unsaturated fatty acids were found to dominate oil from the head and bones of tuna. Tuna head contained 25 types of fatty acids consisting of 10 types of saturated fatty acids (SFA) 20.8% w/w, seven types of monounsaturated fatty acids (MUFA) 11.92% w/w, eight polyunsaturated fatty acids (PUFA) 35.98% w/w. In comparison, tuna bones contained 26 types of fatty acids consisting of 11 SFA 19.69% w/w, seven MUFA 10.80% w/w, and 8 PUFA 26.21% w/w. Keywords: fatty acid, fish oil, Thunnus albacares, waste of head and bone   ABSTRAK Penelitian ini bertujuan untuk mengetahui kualitas fisik maupun kimiawi serta profil asam lemak minyak limbah ikan dari kepala dan tulang ikan tuna (Thunnus albacares). Metode yang digunakan adalah metode eksperimen. Parameter yang diamati yaitu: rendemen, berat jenis minyak, bilangan penyabunan, bilangan iodin, bilangan Tiobarbituric Acid (TBA) serta profil asam lemak. Hasil penelitian menunjukkan karakteristik fisik dari kepala dan tulang ikan berturut-turut adalah: rendemen 12,11 dan 9,85%; berat jenis minyak 0,92 mg/mL dan 0,90 mg/mL. Karakteristik kimia dari kepala dan tulang ikan tuna adalah berturut-turut: bilangan asam 2,10 mg KOH/g dan 2,88 mg KOH/g; bilangan iod 88,80 mg KOH/g dan 77,67 mg KOH/g; bilangan penyabunan 178,80 mg KOH/g dan 145,50 mg KOH/g; nilai TBA 1,80 mg KOH/kg dan 1,29 mg KOH/kg. Asam lemak tidak jenuh mendominasi minyak dari kepala maupun tulang ikan Tuna. Kepala ikan tuna mengandung 25 jenis asam lemak terdiri dari 10 jenis asam lemak jenuh (SFA) 20,8% w/w, 7 jenis lemak tak jenuh tunggal (MUFA) 11,92% w/w, 8 asam lemak tak jenuh jamak (PUFA) 35,98% w/w; sedangkan tulang ikan Tuna mengandung 26 jenis asam lemak terdiri dari 11 SFA 19,69% w/w, 7 MUFA 10,80% w/w, dan 8 PUFA 26,21% w/w. Kata kunci: asam lemak, minyak ikan, Thunnus albacares, limbah tulang dan kepala

scholarly journals Fatty acid profile variations after exposure to textile industry effluents in Indian Major Carps

2024 ◽  
Vol 84 ◽  
Author(s):  
Zulqurnain ◽  
S. Sultana ◽  
T. Sultana ◽  
S. Mahboob
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Fatty Acid Profile ◽  
Fish Species ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Water Bodies ◽  
Untreated Wastewater ◽  
Indian Major Carps ◽  
Major Carps

Abstract Indian major carps are the widely consumed fish species of Pakistan, being a cheap source of proteins and unsaturated fatty acids, they are good for cardiovascular health. Water pollution due to discharge of untreated industrial waste water into water bodies contaminates this precious source of nutrients. The present study therefore, was aimed to assess deterioration of fatty acid profile of three Indian major carp species due to different concentrations of industrial wastes. The water samples were collected from the river Chenab at the site where it receives industrial wastewater via Chakbandi drain. After exposure to 1.5%, 3.0%, and 4.5% dilutions of collected water in different aquaria it was observed that proportion of unsaturated fatty acids in selected fish species were decreased significantly as the intensity of the dose increased (P < 0.05). Conversely the level of saturated fatty acids increased with the increasing dose of treatment (P < 0.05). These findings suggest that untreated wastewater not only deteriorate the fatty acid profile of aquatic animals but also these toxic substances can reach human body through fish meat and pose further health hazards. Therefore, it is highly recommended that industrial effluents should be treated before they are dumped into water bodies.

scholarly journals Moisture, Fat and Fatty Acid Profile of Beef Dendeng in Malang City

2021 ◽  
Vol 16 (1) ◽  
pp. 32-41
Author(s):  
Siti Resita Dijayanti ◽  
Djalal Rosyidi ◽  
Herly Evanuarini
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Moisture Content ◽  
Fatty Acid Profile ◽  
Water Activity ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Fat Content ◽  
National Standard ◽  
Chemical Characteristics

The objective of this study was to determine the chemical characteristics of sliced beef dendeng and ground beef dendeng circulating in Malang city, i.e., fat content, fatty acid profile, moisture content, water activity and total calories. The quantitative descriptive analysis was used as research design. The data obtained were analyzed statistically by using the calculation formula according to the method used. The sliced dendeng and ground dendeng circulating in Malang city was used as sample. Beef dendeng circulating in Malang city had a fat content of 3.43-6.77%, moisture content of 19.56-27.50%, water activity of 0.69-0.84, and total calories of 93.38-136.77 kcal. The sliced beef dendeng with the best chemical characteristics (closed to national standard) was tested for fatty acid profile analysis. About 37 fatty acids were identified, consisting of 19 saturated fatty acids and 18 unsaturated fatty acids. It was concluded that both types of beef dendeng circulating in Malang city had different fat content, fatty acid profile, moisture content, water activity and total calories. These differences were influenced by raw materials, spices and processing used.

scholarly journals The Evaluation of Fatty Acid Profile in the Diet of Patients in Psycho-neurological Hospitals

2020 ◽  
Vol 44 (339) ◽  
pp. 27-31
Author(s):  
Ilze Beitane ◽  
Alla Marisheva
Keyword(s):  
Mental Health ◽  
Fatty Acids ◽  
Fatty Acid ◽  
Fatty Acid Profile ◽  
Trans Fatty Acids ◽  
Neurological Diseases ◽  
Saturated Fatty Acids ◽  
Pufa Content ◽  
Unsaturated Fat ◽  
The Impact

AbstractThere is a strong correlation between diet and mental health, and malnutrition can contribute to the development of various psycho-neurological diseases. Fatty acid profile plays an important role in the treatment of psycho-neurological diseases; therefore, the aim of the current study was to evaluate fatty acid profile in the diet of patients in three Latvian psycho-neurological hospitals. Latvian psycho-neurological hospitals submitted a detailed one-week menu. The information in the menus was processed using the Fineli program. Each menu identified the composition of fatty acids.The average fat concentration in different hospital menus ranged from 74.8 g to 96.1 g per day, where the concentration of saturated fatty acids ranged from 37.5 g to 47.7 g per day and the unsaturated fat concentration ranged from 35.9 g to 47 g per day. The n-3 PUFA content was consistent with the recommendations of a healthy individual, but it did not meet the needs of patients in a psycho-neurological hospital. The total eicosapentaenoic acid and docosahexaenoic acid concentration in the hospital menus ranged from 0.03 to 0.13 g, which was significantly lower than recommended, whereas LA and ALA concentration in hospital menus is close to optimal. The trans-fatty acids concentration in hospital menus did not exceed 2.5 g per day, with the exception of one day in hospital No. 2.The impact of diet on the treatment of psycho-neurological diseases in Latvian psycho-neurological hospitals has not been sufficiently assessed.

scholarly journals Impact of Concentrate Level and Stage of Lactation on Fatty Acid Composition in Goat Milk

2019 ◽  
Vol 50 (3) ◽  
pp. 171-175 ◽  
Author(s):  
K. Novotná ◽  
M. Ptáček ◽  
M. Fantová ◽  
L. Nohejlová ◽  
L. Stádník ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Milk Fat ◽  
Saturated Fatty Acids ◽  
Goat Milk ◽  
Monounsaturated Fatty Acids ◽  
Stage Of Lactation ◽  
Grazed Pasture ◽  
Group A ◽  
The Impact

Abstract The impact of different amounts of concentrate and stage of lactation on fatty acid profile in milk fat was measured in 30 lactating Nubian goats. The ration included medium-quality hay, grazed pasture and concentrate feed (mashed barley, oats and beet pulp at 1:1:1 wet weight ratios). Half of the goats (group A) received 1.2 kg whereas group B received 1.0 kg of concentrate daily. Milk samples were taken 3 times during lactation. The total amounts of saturated fatty acids (SFA) increased gradually during lactation while polyunsaturated (PUFA) and monounsaturated fatty acids (MUFA) decreased. Group A had lower SFA but higher concentrations of MUFAs and PUFAs at all 3 samplings. Nubian goats fed more concentrate had FA ratios presumably more suitable for consumers of milk and milk products.

Effects of superheated steam processing on common buckwheat grains: Lipase inactivation and its association with lipidomics profile during storage

2020 ◽  
Author(s):  
Lijuan Wang ◽  
Libo Wang ◽  
Ju Qiu ◽  
Zaigui Li
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Lipase Activity ◽  
Superheated Steam ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Common Buckwheat ◽  
Lipid Nutrition ◽  
Before And After ◽  
Steam Processing

Abstract Background: Buckwheat deteriorates easily during storage, resulting loss of nutrients, rancidity flavor and poor consumer acceptability. Superheated steam (SS) was used to inactivate lipase of common buckwheat grains in this study, in order to retard lipid hydrolytic rancidity and maintain lipid nutrition of common buckwheat.Methods: Buckwheat grains were treated with SS at 110-200°C, for 0-7 min and SS treatment parameters were optimized by moisture content and lipase activity. The changes in free fatty acid (FFA) and lipase activity of SS-treated and untreated buckwheat during 12 weeks storage at 4°C, 25°C and 50°C were determined. Meanwhile, the effects of SS treatment on fatty acid compositions and lipidomics profile of buckwheat before and after storage were also evaluated. Moreover, the associations of hydrolytic rancidity with lipase activity and lipidomics profile were analyzed.Results: SS processing at 170 °C for 5 min was proved to be an effective method for buckwheat stabilization. Better stabilities based on lower FFA accumulation and lipase activity were observed in SS-treated buckwheat samples during storage. Meanwhile, SS could suppress oxidation of unsaturated fatty acids (UFA) in buckwheat, significantly retard the increase of saturated fatty acids (SFA) and the decrease of polyunsaturated fatty acids (PUFA) during storage. Moreover, the lipidomics profile results indicated that SS processing could retard the increased hydrolysis and oxidation of sulfoquinovosyl diacylglycerol (SQDG), phosphatidylethanolamine (PE), phosphatidylserine (PS) and lysophosphatidic acid (LPA) during storage.Conclusion: Thus, SS processing could effectively inactivate lipase, suppress UFA oxidation, change glycerolipids (GLs) and glycerophospholipids (GPs) subclass metabolism, and consequently retard hydrolytic rancidity and lipid nutrition loss of buckwheat during storage. This work was first time to demonstrate the application of SS processing for the effective quality control of buckwheat during storage.

Fatty acid profile comparison and hygienic quality of cow and camel (Camelus dromedarius) milk in Algeria

2018 ◽  
pp. 413
Author(s):  
Amel Meribai ◽  
Fawzi Rostane Meklati ◽  
Amel Kouidri ◽  
Abdelouahab Nouani
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Fatty Acid Profile ◽  
Milk Fat ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Camel Milk ◽  
Cow Milk ◽  
Hygienic Quality

The objective of this work was to investigate the fatty acid composition and assess hygienic quality of the Algerian camel milk from Targui breed, then to compare obtained results with cow milk in local rearing conditions. Sampling was performed over three months at a rate of one sample per month. The physicochemical analyzes carried out revealed that the Targui camel milk had averages values of 6.33 ± 0.15 for the pH, acidity equal to 18.50 ± 0.02 °D, and 1030.40 ± 1.08 for density. The total dry extract and the fat levels were lower than those of cow milk. In addition, results of fatty acid profile analysis from camel milk revealed a relatively low level of saturated fatty acids (SFAs) compared to cow milk, palmitic acid (C16:0) being the predominant fatty acid in both milks. The content of unsaturated fatty acids (UFAs) was significantly higher in camel milk fat compared with cow milk, with higher total monounsaturated fatty acids (MUFAs) rate in camel milk. Oleic acid (C18:1 n9) was in the same proportions, and the most abundant unsaturated fatty acid in both species. However, no significantly difference was observed between PUFAs levels of camel and cow milk. Linoleic acid (C18:2 n6) was the most represented polyunsaturated fatty acid in both milks with similar proportions. In contrast, the content of α-linolenic acid (C18:3 n3) was significantly (p<0.001) higher in cow milk than in camel one.

scholarly journals Addition of Palm Oil in Diet of Dairy Ewes Reduces Saturates Fatty Acid and Increases Unsaturated Fatty Acids in Milk

2018 ◽  
Vol 46 (1) ◽  
pp. 10 ◽  
Author(s):  
Anderson Elias Bianchi ◽  
Talyta Zortea ◽  
Chrystian Jassana Cazzarotto ◽  
Gustavo Machado ◽  
Luis Gustavo Pellegrini ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Lipid Metabolism ◽  
Fatty Acid Profile ◽  
Palm Oil ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Dairy Sheep ◽  
Milk Samples ◽  
Sheep Milk

Background: Sheep milk production is becoming an important alternative in the agricultural sector. It is used principally to produce fine cheeses, yogurts, and ice creams, and these produced from sheep’s milk are beneficial to human health. Previous study with palm oil shows increase in fat levels in sheep’s milk. Our hypothesis for increased fat in milk is that palm oil increases lipid metabolism as well as tissue reserves. Sheep consuming this palm oil will have a change in the fatty acid profile of milk, increasing levels of unsaturated fatty acids. Therefore, the aim of this study was to determine the levels of cholesterol and triglycerides, as well as fatty acid profile of milk these ewes fed of palm oil.Materials, Methods & Results: Thirty-six lactating sheep were divided in four groups (n = 9), with each group receiving various concentrations of palm oil in diet (0%, 2%, 4%, and 6% which corresponds to T 0, 2, 4 and 6, respectively). The diets in each treatment were isoproteic and isoenergetic. The experiment lasted 120 days, and blood and milk samples were collected on days 60 and 12 of the experiment. Blood was collected for seric analysis of lipid metabolism. Was collected milk samples and analyzed the content of saturated fatty acids (SFAs), monounsaturated fatty acids (MUFA), and polyunsaturated fatty acids (PUFA). An increase (P < 0.05) in triglyceride and coleterol levels in the serum of the animals that received the highest concentrations of palm oil in the diet (T4 and T6). The centesimal composition of fat, lactose, and protein in milk was not different at days 60 and 120 (P > 0.05) between groups, but numerically the animals in T4 and T6 had higher percentage of fat in milk. A decrease in milk SFA levels was observed on day 120 at T6. There was a significant reduction in caproic acid, caprylic acid, hendecanoic acid, lauric acid, and pentadecyl acid. The levels of palmitic acid (C16:0) increased when compared with the control group. Also at 150 days, it was observed a reduction in the percentage of area capric acid and myristic acid in animals that had higher doses of calcium salts in the diet, different from stearic acid, which increased. A variability in MUFA levels was observed during the evaluated periods, i.e. heptadecenoic acid decreased on days 60 and 120 for animals of T6; an increased content of elaidic acid was observed on day 60, and levels of vaccenic acid decreased on day 120 at 6% palm oil. A decrease in PUFA levels was observed on day 60 at T6, specifically a significant reduction in alpha-linolenic and arachidonic acid, as well as levels of conjugated linoleic acid 1 decreased on day 120 for animals supplemented with 6% of palm oil.Discussion: The addition of plama oil in the diet of dairy sheep increased seric levels of triglycerides and cholesterol, as well as positively altered the composition of fatty acids in milk, making a product healthier to the consumer. This study showed that the addition of 2% and 4% palm oil in the feed of dairy sheep promoted a decrease in several SFAs associated with coronoary heart disease after 60 days of treatment. On the other hand, the addition of 6% palm oil promoted an increase of total SFA levels after 60 days of treatment, while decreaseing total PUFA levels. This can be considered harmful to consumers, since several SFA are associated with coronary heart diseases, and several PUFA are linked with reductions in inflammation, stroke, oxidative stress and hepatic disorders. In summary, the consumption of sheep milk who received the diets with 2% and 4% of palm oil can exert beneficial effects for consumers, and may be an option for farmers to increase the milk yield of sheep, and to reduce the profile of saturated fatty acids in milk.

scholarly journals Influence of season and feeding intensity on the fatty acid composition of wild cobia (Rachycentron canadum, Linnaeus, 1766) in the Dungun coast, Malaysia

2017 ◽  
Author(s):  
Taofik Ademola Babatunde ◽  
S. M. Nurul Amin ◽  
Fatimah Md Yusoff ◽  
Aziz Arshad ◽  
Yuzine B Esa ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Unsaturated Fatty Acids ◽  
Environmental Variability ◽  
Saturated Fatty Acids ◽  
Nutritional Composition ◽  
Omega 3 ◽  
Feeding Intensity ◽  
Rachycentron Canadum ◽  
The Impact

Cobia, Rachycentron canadum, is an important recreational marine fish of growing popularity in the aquaculture industry. Knowledge of the impact of environment on their fatty acids (FAs) utilization may contribute to the understanding their feeding in culture condition especially as cobia is been considered for low salinity culture. This study investigates the variations in the fatty acid contents of cobia from Dungun coast, Malaysia with respect to the changes in seasons and feeding intensity. Saturated fatty acids (FAs) comprised the majority of FAs in muscle, followed by monoenes, total poly-unsaturated fatty acids (PUFAs) (n-3) and then total PUFAs (n-6) with no seasonal variation in the quantity. A similar trend was observed in liver but total saturated FAs was significantly higher during the inter-monsoon while total monoenes significantly accumulate during monsoon. During low feeding intensity, there was a significant accumulation of PUFAs (n-6) in the muscle tissue (P < 0.05). Gut content analyses showed that cobia significantly increased the consumption of mollusks during the inter-monsoon (P < 0.05), although bony fishes dominated their diet throughout the year with no significant seasonal differences (P > 0.05). Our results suggest that cobia lipids are composed of a significant quantity of omega-3 and omega-6 FAs, which are considered to have important health benefits. While the environmental variability especially salinity fluctuations and prey abundance that accompany seasonal changes have a significant impact on the nutritional composition of cobia in Malaysian waters, their nutritional quality is maintained.

scholarly journals Physicochemical Properties, Lipid and Fatty Acid Profile of “Batuan” [Garcinia binucao (Blco.) Choisy] Seed Oil

2015 ◽  
pp. 11-22
Author(s):  
Elizabeth Quevedo ◽  
Laura Pham ◽  
Florinia Merca ◽  
Antonio Laurena
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Physicochemical Properties ◽  
Fatty Acid Profile ◽  
Room Temperature ◽  
Seed Oil ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Industrial Applications ◽  
Minor Amount

The seed oil of “batuan” [Garcinia binucao (Blco.) Choisy] fruit, an indigenous, lesser known, and with promising economic potential, was characterized to evaluate its quality and potential for product development. Using standard AOAC methods, thin layer chromatography and gas chromatography, the physicochemical properties, lipid and fatty acid profile were determined. Oil yield from “batuan” seeds was high. The extracted oil was yellowish white, soft solid at room temperature. Iodine value, acid value, and peroxide value of the seed oil were low while saponification value was high. Lipid presents in “batuan” seed oil is mostly triglycerides while diglycerides are in low amount. Unsaponifiable matter (<1.0%) was abundant in sterol, squalene and beta-carotene, and minor amount of Vit. A palmitate, and-tocopherols. Stearic (C18:0), oleic (C18:1), and palmitic (C16:0) acids were the major fatty acids while arachidic, linoleic and linolenic acids constitute the minor components. “Batuan” seed oil contained more saturated fatty acids than the unsaturated fatty acids which could be responsible for its being a soft solid at room temperature. Results of this study show that “batuan” seed oil is of good quality and could be a potential source of valuable oil for food and other industrial applications.

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