scholarly journals Oxidative Changes of Lipids during Microwave Heating of Minced Fish Flesh in Catering

2009 ◽  
Vol 27 (Special Issue 1) ◽  
pp. S17-S19 ◽  
Author(s):  
E. Abd El-Moneim Mahmoud ◽  
J. Dostálová ◽  
D. Lukešová ◽  
M. Doležal
Keyword(s):  
Fatty Acid ◽  
Microwave Heating ◽  
Lipid Fraction ◽  
Fatty Acid Content ◽  
Acid Value ◽  
Fish Muscle ◽  
Atlantic Mackerel ◽  
Fish Flesh ◽  
Heating Treatment ◽  
Minced Fish

The influence of microwave heating (microwave oven Electrolux, 2450 MHz, 400 W) from 8 up to 24 min on the oxidation and fatty acid composition of lipids of common carp (<I>Cyprinus carpio</I>) and Atlantic mackerel <I>(Scomber scombrus</I>) minced fish flesh were studied. The heating treatment at all conditions reduced moisture and therefore, increased lipid and dry matter contents. The isolated lipids were subjected to the following analyses: peroxide value, acid value and content of conjugated dienes (by absorbance at 232 nm). The free fatty acid content in the lipid fraction of the fish flesh was significantly reduced by cooking. Conjugated diene levels in fish muscle increased and peroxide values decreased for all cooked samples. Changes in fatty acids composition were only small.

scholarly journals Fatty Acid Composition and Oxidative Stability of the Lipid Fraction of Skin-On and Skinless Fillets of Prussian Carp (Carassius gibelio)

Animals ◽  
2020 ◽  
Vol 10 (5) ◽  
pp. 778
Author(s):  
Piotr Skałecki ◽  
Agnieszka Kaliniak-Dziura ◽  
Piotr Domaradzki ◽  
Mariusz Florek ◽  
Monika Kępka
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Oxidative Stability ◽  
Lipid Fraction ◽  
Fatty Acid Content ◽  
Calorific Value ◽  
Thiobarbituric Acid ◽  
Acid Value ◽  
Prussian Carp ◽  
Carassius Gibelio

The aim of the study was to compare the fatty acid profile and content and the oxidative stability of the lipid fraction of Prussian Carp (Carassius gibelio) fillets with and without skin. Carp specimens were obtained in spring from a fish farm located in the Lublin Voivodeship. The research material consisted of skin-on (n = 12) and skinless (n = 12) fillets (hand-filleted). Their chemical composition (water, ash, protein, and fat content), calorific value, and nutritional quality index (NQI) were analysed, as well as their fatty acid content and profile. The oxidative stability of the lipids was assessed on the basis of the peroxide value (PV), thiobarbituric acid reactive substances (TBARS) value, and the content of the conjugated dienes and trienes (CD and CT), while determination of the degree of fat hydrolysis was based on the acid value (AV) and free fatty acids (FFA). The Carp fillet with skin contained significantly (p ≤ 0.01) more fat (by 2.69 pp) and calories (by 92.16 kJ∙100 g−1) than the skinless fillet, and over three times as much n-3 polyunsaturated fatty acids (n-3 PUFA), including eicosapentaenoic (EPA) and docosahexaenoic (DHA) acids. In the skin-on fillet, the lipid oxidation and hydrolysis parameters were significantly higher, but did not deviate from the values specified for fresh fish and/or fish fit for consumption.

scholarly journals Effect of Pork Meat Replacement by Fish Products on Fatty Acid Content, Physicochemical, and Sensory Properties of Pork Pâtés

2020 ◽  
Vol 11 (1) ◽  
pp. 188
Author(s):  
Piotr Skałecki ◽  
Agnieszka Kaliniak-Dziura ◽  
Piotr Domaradzki ◽  
Mariusz Florek ◽  
Ewa Poleszak ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Acid Content ◽  
Raw Materials ◽  
Fatty Acid Content ◽  
Calorific Value ◽  
Thiobarbituric Acid ◽  
Acid Value ◽  
Sensory Properties ◽  
Control Group

The aim of the study was to assess the influence of the addition of fish raw materials (roe or fish meat) on the quality and nutritional value of pork pâtés. The control group (n = 4) consisted of pork pâtés, I experimental group (n = 6) of pâtés with 20% addition of roe (perch and pike), and II group of pâtés with 20% addition of fish (perch and pike meat) (n = 6). The pâtés’ pH, color, and profiled texture analysis were instrumentally measured and water, protein, fat, ash, and fatty acid content were determined by reference methods. To assess the oxidative stability of lipids the measurement of peroxide number, thiobarbituric acid reactive substances and content of conjugated dienes and trienes was used. The degree of fat hydrolysis was determined on the basis of acid value. Sensory analysis was carried out using the scaling method, taking into account 12 unit quality characteristics. Products with roe and meat contained less fat (accordingly 15.9% and 14.1%) and showed lower calorific value (accordingly 225.6 and 208.6 kcal/100 g) compared to pork pâtés (20.2% of lipids, 267 kcal/100 g). Moreover, the addition of fish raw materials improved the index of nutritional quality for protein (from 3.2 to 3.9) and beneficially reduced the nutritional index for fat (from 2.2 to 1.9). Fish constituents modified, to a certain extent, the color, texture, and sensory properties of pâtés, while maintaining full acceptability in consumer assessment. The addition of fish roe significantly increased the healthful quality by improving the fatty acid profile of pâtés, in which the significantly highest content of n-3 fatty acids, including eicosapentaenoic and docosahexaenoic acids (accordingly 252.21, 43.17, and 107.94 mg/100 g product), as well the highest concentration of saturated branched chain fatty acids were determined (18.75 mg/100 g product).

scholarly journals Post-mortem storage conditions and cooking methods affect long-chain omega-3 fatty acid content in Atlantic mackerel (Scomber scombrus)

2021 ◽  
Vol 359 ◽  
pp. 129828
Author(s):  
Fany Sardenne ◽  
Eleonora Puccinelli ◽  
Marie Vagner ◽  
Laure Pecquerie ◽  
Antoine Bideau ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Fatty Acid Content ◽  
Storage Conditions ◽  
Cooking Methods ◽  
Post Mortem ◽  
Omega 3 ◽  
Omega 3 Fatty Acid ◽  
Atlantic Mackerel ◽  
Scomber Scombrus ◽  
Long Chain

scholarly journals Manipulating meat quality and composition

1999 ◽  
Vol 58 (2) ◽  
pp. 363-370 ◽  
Author(s):  
J. D. Wood ◽  
M. Enser ◽  
A. V. Fisher ◽  
G. R. Nute ◽  
R. I. Richardson ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Volatile Compounds ◽  
Meat Quality ◽  
Fatty Acid Content ◽  
Acid Value ◽  
Muscle Fibres ◽  
Muscle Weight ◽  
Oxidative Breakdown

Meat quality describes the attractiveness of meat to consumers. The present paper focuses on two major aspects of meat quality, tenderness and flavour. Both aspects of quality can be influenced by nutrition, principally through its effects on the amount and type of fat in meat. In several countries, high levels of intramuscular fat (marbling fat), i.e. above 30 g/kg muscle weight inlongissimus, are deemed necessary for optimum tenderness, although poor relationships between fat content and tenderness have generally been found in European studies, where fat levels are often very low, e.g. below 10 g/kg in UK pigs. Muscle lipid may be a marker for red oxidative (type 1) muscle fibres which are found at higher concentrations in tender muscles and carcasses. Nutritional treatment can be used to manipulate the fatty acid content of muscle to improve nutritional balance, i.e. increase the polyunsaturated (PUFA) : saturated fatty acid value and reduce then−6 :n−3 PUFA value. Increasing PUFA levels may also change flavour because of their greater susceptibility to oxidative breakdown and the generation of abnormal volatile compounds during cooking. This situation particularly applies to then−3 PUFA which are the most unsaturated meat lipids. In pigs, a concentration of 3 mg α-linolenic acid (18 : 3)/100 mg in muscle and fat tissue fatty acids can easily be achieved by including whole linseed in the diet. This level has led to abnormal odours and flavours in some studies, but not in others. In cattle and sheep, feeding whole linseed raised 18 : 3 concentrations in muscle fatty acids from about 0.7 mg/100 mg to > 1 mg/100 mg. As with pigs, this diet also increased levels of long-chainn−3 PUFA formed from 18 : 3, including eicosapentaenoic acid (20 : 5). Although this increase led to greater oxidative breakdown of lipids during storage and the generation of large quantities of lipid-derived volatile compounds during cooking, there were no deleterious effects on odour or flavour. When 18 : 3 levels are raised in lamb and beef because of grass feeding, the intensity of the flavours increases in comparison with grain-fed animals which consume and deposit relatively more linoleic acid (18 : 2). In ruminants, very high levels of 18 : 2 produced by feeding protected oil supplements cause the cooked beef to be described as oily, bland or pork-like.

scholarly journals PENGARUH ABU PELEPAH PISANG SEBAGAI KATALISATOR BASA PADAT TERHADAP ANGKA ASAM PRODUK BIODIESEL

Konversi ◽  
2013 ◽  
Vol 2 (1) ◽  
pp. 14
Author(s):  
Primata Mardina ◽  
Aldipo Prayudi ◽  
Mirza Chumaidi
Keyword(s):  
Fatty Acid ◽  
Free Fatty Acid ◽  
Rice Bran ◽  
Free Fatty Acid Content ◽  
Rice Bran Oil ◽  
Fatty Acid Content ◽  
Acid Value ◽  
Solid Base ◽  
Base Catalyst ◽  
Solid Base Catalyst

Penggunaan minyak dedak padi mentah dengan kandungan asam lemak bebas yang tinggi akan menghasilkan biodiesel dengan kandungan impurities yang tinggi jika dibuat dengan reaksi transesterifikasi berkatalisator basa homogen. Untuk meminimalisasi kandungan impurities dalam produk biodiesel, maka digunakan katalisator basa padat yang berasal dari bahan alam yaitu abu pelepah pisang. Tujuan dari penelitian ini adalah untuk mengetahui pengaruh konsentrasi abu pelepah pisang sebagai katalisator basa padat terhadap banyaknya kandungan asam lemak bebas sebagai impurities dalam produk biodiesel. Biodiesel dibuat dengan cara mencampurkan minyak dedak padi mentah, metanol dan abu pelepah pisang dalam labu leher tiga yang dilengkapi dengan piringan pemanas, pengaduk magnet dan pendingin balik. Sistem dijaga suhunya pada 60oC dan molar rasio antara metanol dan minyak dedak mentah sebesar 6:1. Proses pembuatan biodiesel ini menggunakan konsentrasi katalisator sebesar 1%, 2% dan 3%w/w minyak dengan pengambilan waktu sampel 30, 60 dan 90 menit. Hasil penelitian menunjukkan bahwa penambahan konsentrasi abu pelepah pisang menghasilkan kecenderungan yang positif terhadap kandungan asam lemak bebas dalam produk biodiesel, yang dinyatakan dengan semakin menurunnya nilai angka asam. Angka asam terkecil adalah 76,1885 mg KOH/gram sampel terjadi pada konsentrasi katalisator 3%w/w untuk waktu reaksi 90 menit.  Keywords: biodiesel, katalisator basa padat, angka asam The effect of ash from pseudo stem of banana as base solid catalyst on free fatty acid content in biodiesel product from crude rice bran oil was investigated. The base solid-catalyzed transesterification for synthesis of biodiesel from crude rice bran oil was carried out in a laboratory scale reactor. The reaction temperature and stirring speed were maintained constant at 60oC and 400 rpm for 30, 60 and 90 minutes.  Molar ratio of metanol to crude rice bran oil was 6:1 and the concentration of catalyst was 1% , 2% and 3% based weight of oil. The results showed that the addition of concentration of  solid base catalyst brought positive trend on free fatty acid content in biodiesel, which expressed by the declining of the acid value. The smallest acid value was 76.1885 mg KOH/gram at 3% w/w catalyst for 90 minutes of reaction time.Keywords: biodiesel, solid base catalyst, acid value.

scholarly journals Evaluation of The Antioxidant Potentials of African Nutmeg (Monodora Myristica) Extraction Palm Oil Stability

2018 ◽  
Vol 1 (2) ◽  
pp. 126-135
Author(s):  
B.M. Mofio ◽  
O.Z. Adeyanju
Keyword(s):  
Fatty Acid ◽  
Free Fatty Acid ◽  
Lipid Oxidation ◽  
Palm Oil ◽  
Free Fatty Acid Content ◽  
Acid Content ◽  
Fatty Acid Content ◽  
Acid Value ◽  
Oil Stability ◽  
Monodora Myristica

Palm Oil contains high content of carotenoids and is a rich source of vitamin E consisting of tocopherols and tocotrienols which are well known nutritional antioxidants. Lipid oxidation has seriously limited the stability of palm oil resulting in rancidity. Therefore this work evaluates the antioxidant potential of Monodora myristica (African nutmeg) on Palm oil stability. Monodora myristica extract was obtained by maceration technique using n-hexane as solvent. Equal volumes of Palm oil obtained from one source were treated with different volumes (0.2ml, 0.4ml, 0.6m, 0.8m, 1.0ml) of African Nutmeg extract using syringe. Two experimental groups were prepared. A group were placed under the sun (S.S) and the other group in a room (S.R) for a period of two weeks. These treated oil samples were analyzed by titration, on weekly basis to determine the free fatty acid content and acid value. Results obtained showed that for the two groups of treated Palm oil, the free fatty acid content and acid value increased significantly (P<0.05 and P<0.01) at lower volumes of extract and as the period (week) extends. The free fatty acid content and acid value of oil samples treated with higher extract volumes decreased significantly (P<0.05 and P<0.01) for both groups (S.S and S.R). However all the values were higher than pre-treatment values. Hence, Monodora myristica extract reduces effect of lipid oxidation on palm oil and consequently increases its stability.

scholarly journals THE CONTENT OF FATTY ACIDS IN INDONESIA’S FISH OIL

2014 ◽  
Vol 6 (1) ◽  
Author(s):  
Indra T Maulana ◽  
Sukraso Sukraso ◽  
Sophi Damayanti
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Fish Oil ◽  
Acid Content ◽  
Fatty Acid Content ◽  
Acid Value ◽  
Buffer Size ◽  
Fish Oils ◽  
Omega 3 ◽  
Peroxide Values

<p>Study of fatty acid content was conducted in six Indonesian fish oils taken from Surabaya, Sorong, Garut, Banyuwangi, and  fish oil standard. The acid and peroxide values were a main parameters which affecting the quality of the fish oil. These parameters were set using the method stated on the SNI No. 01-3555-1998. The oil containing omega-3 such as EPA and DHA is beneficial for health. The study of fatty acid content in six fish oils were analyzed by GCMS Shimadzu QP 2010 ULTRA with FID Detector. RTX-5 were used as a column (diphenyl dimethyl polysiloxane  as a solid buffer, size length 30 m, diameter 0,25 mm, and He as a gas mobile phase).  The results showed that acid values for oil 1, 2, 3, 4, 5, and 6 were 0.55%, 0.50%, 0.48%, 0.55%, 0.48%, and 0.58%, respectively. While the peroxide values were 5.67, 4.72, 4.45,5.01, 4.85, and 5.27 meq/kg, respectively. GCMS analysis showed that fish oil 1, 2, 3, and 4  very dominant containing squalene of  29.45%, 32.34%, 21.07%, and 43.49%, respectively. While oil 6 contained EPA of 8.97% and DHA 6.56%, and that was the highest compared with other oils. However, oil 6 also contained a trans fatty acids i.e., elaidic acid of 26.8% and trans-13-docosanoic acid of 0.9%. For comparison, natural oil 5 was rich of linoleic acid  (39.58%).  The GCMS's analysis results proved that the oil 6 made from lemuru had a big potency to be developed for an Indonesian fish oil export comodity.</p> <p>Keywords: fish oil, EPA, DHA, squalena, GCMS, acid value, peroxide value</p>

Variations du contenu lipidique occasionnées par la carence en pyridoxine du milieu nutritif de Ceratocystis ulmi

1984 ◽  
Vol 62 (1) ◽  
pp. 102-104
Author(s):  
Y. Dalpé
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Lipid Fraction ◽  
Fatty Acid Content ◽  
Neutral Lipid Fraction ◽  
Polar Lipid Fraction ◽  
Polyunsaturated Fatty Acid Content ◽  
Synthetic Growth Medium ◽  
Total Disappearance ◽  
Synthetic Growth

Pyridoxin deficiency of the synthetic growth medium results on four of the five strains of the studied Ceratocystis ulmi in an increase (6.9 to 18.8%) of the lipid content of the mycelium. This increase mainly affects the neutral lipid fraction. The analysis of fatty acids shows a significative decrease, both in the neutral and the polar lipid fraction, of the polyunsaturated fatty acid content, and in some cases the total disappearance of the linolenic acid.

scholarly journals The effect of drying temperature of milk thistle seeds on quality and bioactive compounds in the lipid fraction

2020 ◽  
Vol 57 (11) ◽  
pp. 4003-4013
Author(s):  
Sylwia Marszałkiewicz ◽  
Aleksander Siger ◽  
Marzena Gawrysiak-Witulska ◽  
Dominik Kmiecik ◽  
Magdalena Rudzińska
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Lipid Fraction ◽  
Acid Value ◽  
Raw Material ◽  
Milk Thistle ◽  
Drying Temperature ◽  
Air Cooler ◽  
Cold Pressed

Abstract Milk thistle oils are available on the market and appeal to consumers because of their healthy properties as cold-pressed oils. The raw material for producing such oils is purchased from a range of domestic and foreign sources. The aim of this work was to determine the effect of drying temperature on the peroxide value, acid value, fatty acid composition, tocopherol and phytosterol contents in the lipid fraction extracted from milk thistle seeds. The seeds were purchased in three different farms and were dried in a thin layer at 40 °C, 60 °C, 80 °C, 100 °C, 120 °C, and 140 °C. The level of phytosterols and the fatty acid composition were determined using GC-FID, while tocopherols concentrations were determined using HPLC. The study showed that the quality of seeds used in the production of oil varies. The drying of milk thistle seeds using air cooler than 80 °C caused no statistically significant changes in AV, p-AnV, phytosterol levels, tocopherols, or SFA levels. Drying temperatures in the 100–140 °C range caused significant losses of phytosterols and tocopherols and also resulted in changes in fatty acid composition. When seeds were dried at 140 °C, phytosterol levels dropped by 19–23%, tocopherols by 10–23%, MUFA by 30%, and PUFA by 11%.

scholarly journals Heating Quality and Stability of Aqueous Enzymatic Extraction of Fatty Acid-Balanced Oil in Comparison with Other Blended Oils

2014 ◽  
Vol 2014 ◽  
pp. 1-8 ◽  
Author(s):  
Yang Li ◽  
Dan Li ◽  
Baokun Qi ◽  
Sami Rokayya ◽  
Wenjun Ma ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Trans Fatty Acid ◽  
Fatty Acid Content ◽  
Acid Value ◽  
Heating Time ◽  
Oil Degradation ◽  
Aqueous Processing ◽  
Enzymatic Extraction ◽  
Aqueous Enzymatic Extraction ◽  
Acid Ratio

The heating performance of enzyme-assisted aqueous processing-extracted blended oil (EAEPO), hexane-extracted blended oil (HEBO), and three kinds of blended oils was investigated by varying the heating times. Oil degradation was monitored by analysis of the acid value (AV), peroxide value (PV),p-anisidine value (p-AV), color, and trans-fatty acid composition. The fatty acid ratios of EAEPO, HEBO, and the three kinds of blended oils were very similar (0.27 : 1.03 : 0.96, 0.27 : 1.08 : 1.16, 0.27 : 0.65 : 0.8, 0.27 : 0.6 : 0.84, and 0.27 : 0.61 : 0.79, resp.). The AV and color increased in proportion to the heating time for all the oils. There was a rapid increase in the PV andp-AV of EAEPO and HEBO after heating for only 1 h, whereas the other three blended oils showed a rapid increase after heating for 2 h or 6 h. Despite the highest trans-fatty acid content found for HEBO, this content was relatively low and remained low up to a heating time of 8 h. It was found that after heating, a fatty acid ratio relatively close to its ideal value (0.27 : 0.48 : 0.49) was maintained by EAEPO, which indicates that EAEPO is tolerant to heat treatment and is suitable for maintaining a healthy diet.

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