scholarly journals Proximate Composition and Nutritional Attributes of Ready-to-Cook Catfish Products

Foods ◽  
2021 ◽  
Vol 10 (11) ◽  
pp. 2716
Author(s):  
John M. Bland ◽  
Casey C. Grimm ◽  
Peter J. Bechtel ◽  
Uttam Deb ◽  
Madan M. Dey
Keyword(s):  
Fatty Acid ◽  
Amino Acid ◽  
Lipid Content ◽  
Nutrient Content ◽  
Area Ratio ◽  
Atherogenic Index ◽  
Surface Area Ratio ◽  
Fish Products ◽  
Fatty Acid Constituent ◽  
Thrombogenic Index

To increase the demand for U.S. farm-raised catfish, five healthy, convenient ready-to-cook products were developed to expand consumers’ options beyond basic fresh or frozen fillets. Five new catfish products were produced, consisting of one hundred samples of each, including three size-types of Panko-breaded fish products (strips, center cuts of regular fillets, and center cuts from Delacata fillets) and two marinated products (sriracha and sesame-ginger). The breaded products were to be prepared by baking for convenience over traditional frying methods, while the marinated products were to be microwaved as healthy and convenient products. The nutrient content of the samples was analyzed, including protein, moisture, fat, fiber, ash, and carbohydrate, as well as minerals, amino acid, and fatty acid constituent content, with associated atherogenic index (AI) and thrombogenic index (TI), showing unique differences between the Panko-breaded and marinated products. In addition, a trend was observed showing an increase in moisture, protein, ash, and carbohydrate percentages, and a decrease in lipid content related to the volume-to-surface-area ratio, having the order of strips < standard fillets < Delacata fillets.

scholarly journals Fatty Acid-Related Health Lipid Index of Raw and Fried Nile Tilapia (Oreochromis niloticus) Fish Muscle

2021 ◽  
Vol 2021 ◽  
pp. 1-9
Author(s):  
Aemiro Tadesse Zula ◽  
Derese Tamiru Desta
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Nutritive Value ◽  
Fish Muscle ◽  
Atherogenic Index ◽  
Easy Access ◽  
Nile Tilapia Oreochromis Niloticus ◽  
Peroxidizability Index ◽  
Thrombogenic Index ◽  
Lipid Index

Fried food consumption is popular in most parts of the world including Ethiopia. Among many fried products available in Ethiopia, fried fish is most commonly consumed in Hawassa Town due to the easy access to the fish from the lake. Recently, there is growing concern among fryers to recycle the oil while frying fish. However, there is limited evidence about the frying effect on the fatty-acid-related health lipid index of fried fish. Thus, the study was aimed to determine the fatty acid profile and the fatty-acid-related health lipid of raw and fried fish. Raw and fried fish were taken from the Hawassa open fish market. Fatty acid profiles were analyzed using a gas chromatography-mass spectrophotometer (GCMS), and the health lipid index was determined by calculation using the recommended formula. JMP pro 13 version software was used for data analysis. Our result showed that raw fish had a high amount of essential fatty acid, nutritive value index, hypocholesterolemic ratio, and peroxidizability index. In contrary to this, the fried fish had a high amount of trans-fatty acids, nonessential fatty acids, atherogenic index, and thrombogenic index. In conclusion, the fried fish loses its fatty-acid-related nutritional quality in uncontrolled frying conditions. Therefore, frying needs to be controlled, as it risks human health otherwise.

scholarly journals Evaluation of fatty acid profile and naturalness of butter marketed in Bulgaria

2021 ◽  
Vol 13 (3) ◽  
pp. 313-319
Author(s):  
N. Naydenova
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Saturated Fatty Acids ◽  
Health Indicators ◽  
Atherogenic Index ◽  
The European Union ◽  
Trade Network ◽  
Oxidation Reduction ◽  
Oxidation Reduction Potential ◽  
Thrombogenic Index

Abstract. The predominant influence on the structural-mechanical characteristics (hardness, brittleness, etc.) and the chemical parameters (acidity, oxidation-reduction potential, etc.) of butter is exerted by its lipid composition. The aim of the study was to establish the fatty acid composition of some Bulgarian brands of butter and those imported from abroad, offered in the trade network of Bulgaria, in connection with their naturalness and health indicators. Five brands of butter produced in Bulgaria and imported from countries in the European Union were tested three times. The content of saturated fatty acids in the studied Bulgarian brands of butter varied from 66.16 to 75.15%, and for brands of butter imported from EU countries they varied in a significantly narrower range - from 67.51 to 72.49%. The amount of short-chain saturated fatty acids is higher for EU-imported butter brands. The data for the identification characteristics of all tested samples from the trade network of the country meet the requirements for naturalness of butter. The atherogenic index of butter varied from 2.56 to 3.26 for the imported brands of butter and from 2.41 to 3.70 for the Bulgarian ones, and the thrombogenic index from 1.49 to 2.36 for the imported brands, and from 1.44 to 2.17 for the Bulgarian ones, respectively.

scholarly journals The Nutritional Profiles of Five Important Edible Insect Species From West Africa—An Analytical and Literature Synthesis

2021 ◽  
Vol 8 ◽  
Author(s):  
Jacob P. Anankware ◽  
Benjamin J. Roberts ◽  
Xavier Cheseto ◽  
Isaac Osuga ◽  
Vincent Savolainen ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Amino Acid ◽  
Crude Protein ◽  
Dry Matter ◽  
Fatty Acid Content ◽  
Nutrient Content ◽  
Insect Species ◽  
Edible Insects ◽  
Edible Insect ◽  
Interspecific Differences

Background: Undernutrition is a prevalent, serious, and growing concern, particularly in developing countries. Entomophagy—the human consumption of edible insects, is a historical and culturally established practice in many regions. Increasing consumption of nutritious insect meal is a possible combative strategy and can promote sustainable food security. However, the nutritional literature frequently lacks consensus, with interspecific differences in the nutrient content of edible insects generally being poorly resolved.Aims and methods: Here we present full proximate and fatty acid profiles for five edible insect species of socio-economic importance in West Africa: Hermetia illucens (black soldier fly), Musca domestica (house fly), Rhynchophorus phoenicis (African palm weevil), Cirina butyrospermi (shea tree caterpillar), and Macrotermes bellicosus (African termite). These original profiles, which can be used in future research, are combined with literature-derived proximate, fatty acid, and amino acid profiles to analyse interspecific differences in nutrient content.Results: Interspecific differences in ash (minerals), crude protein, and crude fat contents were substantial. Highest ash content was found in H. illucens and M. domestica (~10 and 7.5% of dry matter, respectively), highest crude protein was found in C. butyrospermi and M. domestica (~60% of dry matter), whilst highest crude fat was found in R. phoenicis (~55% of dry matter). The fatty acid profile of H. illucens was differentiated from the other four species, forming its own cluster in a principal component analysis characterized by high saturated fatty acid content. Cirina butyrospermi had by far the highest poly-unsaturated fatty acid content at around 35% of its total fatty acids, with α-linolenic acid particularly represented. Amino acid analyses revealed that all five species sufficiently met human essential amino acid requirements, although C. butyrospermi was slightly limited in leucine and methionine content.Discussion: The nutritional profiles of these five edible insect species compare favorably to beef and can meet human requirements, promoting entomophagy's utility in combatting undernutrition. In particular, C. butyrospermi may provide a source of essential poly-unsaturated fatty acids, bringing many health benefits. This, along with its high protein content, indicates that this species is worthy of more attention in the nutritional literature, which has thus-far been lacking.

scholarly journals Nutrient Composition of Eel Anguilla bicolor bicolor and Anguilla marmorata

2018 ◽  
Vol 21 (3) ◽  
pp. 504 ◽  
Author(s):  
Ikromatun Nafsiyah ◽  
Mala Nurilmala ◽  
Asadatun Abdullah
Keyword(s):  
Oleic Acid ◽  
Fatty Acid ◽  
Amino Acid ◽  
Vitamin A ◽  
Glutamic Acid ◽  
Essential Amino Acid ◽  
Chemical Properties ◽  
Nutrient Content ◽  
Monounsaturated Fatty Acid ◽  
Anguilla Marmorata

Eel (Anguilla sp.) is a highly nutritious Indonesian marine commodity. However, information on the eel nutrient content in Indonesia is still limited. This study was aimed to determine chemical properties of Indonesian eels,Anguilla bicolor bicolor and A. marmorata. Proximate, amino acid, fatty acid, and vitamin A analysis were carried out on the fresh eel. The A. bicolor bicolor  ontained 65.51% of moisture, 1.34% of ash, 16.78% of protein, 13.26% of fat, and 3.1% of carbohydrate. Meanwhile, results on A. marmorata showed it contained 57.17% of moisture, 1.09% of ash, 17.30% of protein, 21.35% of fat, and 3.12% of carbohydrate. Leucine and glutamic acid represented the highest essential and non-essential amino acid of both A. bicolor bicolor and A. marmorata, respectively. The highest saturated and monounsaturated fatty acid were palmitate and oleic acid for A. bicolor bicolor as well as A. marmorata. The content of vitamins in A. marmorata was higher than in A. bicolor bicolor.

scholarly journals The nutritional content of bilih fish (Mystacoleucus padangensis blkr) eggs waste as source of fish feed material

2011 ◽  
Vol 10 (1) ◽  
pp. 74
Author(s):  
Hafrijal Syandri
Keyword(s):  
Fatty Acid ◽  
Vitamin E ◽  
Amino Acid ◽  
Vitamin A ◽  
Vitamin C ◽  
Nutrient Content ◽  
Fish Growth ◽  
Fish Feed ◽  
Fish Eggs ◽  
Local Material

<p>The purpose of study was to know nutrient content of bilih fish <em>Mystacoleucus padangenesis</em> Blkr eggs meal to provide basic information for local material based fish feed development. The eggs were collected from fishermen. Parameters observed were proximate (protein, fat, moisture and ash), minerals (mangan and zinc), amino acid total, fatty acid, and vitamins (A, C and E) levels. The study showed that bilih fish eggs meal contained protein 22,44-59,90%, fat 12,67-18,09%, moisture 7,33-10,62%, ash 3,25-5,43%, amino acid total 14,57-27, 50%, fatty acid 0,24-0,53%, mangan 1,38-1,66 mg/100 g, zinc 22,39-24,73 mg/ 100 g, vitamin  A 188,95-218,44 mg/100 g, vitamin C  10,42-18,08  mg/100 g and  vitamin  E 8,64-10,39 mg/100 g samples. It can be concluded that the egg meal of bilih fish is potentially be used as an enrichment ingredients of diet to improve fish growth and reproduction. </p> <p>Keywords:<em> Bilih fish eggs, proximate, amino acid, fatty acid, minerals, vitamin</em></p> <p><em> </em></p> <p>ABSTRAK</p> <p>Tujuan dari penelitian adalah untuk mengetahui kandungan nutrisi tepung telur ikan bilih <em>Mystacoleucus</em><em> </em><em>padangenesis</em> Blkr sebagai informasi dasar dalam pengembangan pakan ikan menggunakan bahan lokal. Telur dikumpulkan dari nelayan.  Parameter yang diamati adalah proksimat (protein, lemak, air dan abu), mineral (mangan dan seng), total asam amino, asam lemak, dan vitamin (A, C, E). Hasil penelitian menunjukkan bahwa tepung telur ikan bilih mengandung protein 22,44-59,90%, lemak 12,67-18,09%, air 7,33-10,62%, abu 3,25-5,43%, asam amino total 14,57-27, 50%, asam lemak 0,24-0,53%, mangan 1,38-1,66 mg /100 g , seng 22,39-24,73 mg/100 g, vitamin A 188,95-218,44 mg/100 g, vitamin C 10,42-18,08 mg/100 g dan vitamin E 8,64-10,39 mg/100 g sampel. Sebagai kesimpulan adalah bahwa tepung telur ikan bilih memiliki potensi untuk digunakan sebagai bahan pengkayaan pakan untuk meningkatkan pertumbuhan dan reproduksi ikan.</p> <p>Kata kunci: telur ikan bilih, proksimat, asam amino, asam lemak, mineral, vitamin</p>

scholarly journals Mare’s Milk from a Small Polish Specialized Farm—Basic Chemical Composition, Fatty Acid Profile, and Healthy Lipid Indices

Animals ◽  
2021 ◽  
Vol 11 (6) ◽  
pp. 1590
Author(s):  
Grażyna Czyżak-Runowska ◽  
Jacek Antoni Wójtowski ◽  
Romualda Danków ◽  
Daniel Stanisławski
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Chemical Composition ◽  
Birth Order ◽  
Fatty Acid Profile ◽  
Age Structure ◽  
Atherogenic Index ◽  
Milk Samples ◽  
Stage Of Lactation ◽  
Bulk Tank

The objective of this study was to determine the chemical composition, fatty acid profile, and values of healthy indices of milk from a specialized farm of Polish Coldblood mares of different ages, birth orders, and lactation stages. Milk samples (n = 48) were collected for analysis in weeks 10, 15, and 25 of lactation from mares aged between five and 14 years. The study showed that the stage of lactation has a significant effect on the fatty acid (FA) profile of the milk produced on the farm. The highest concentration of monounsaturated and polyunsaturated FAs was found in milk produced from the 15th week of lactation. The milk was also characterized by low values of atherogenic and thrombogenic indices, which indicate the health benefits of milk with respect to the content of fatty acids and their potential to prevent or cause atherosclerosis and thrombosis. The study also found a significant correlation between the number of foalings (birth order), the fatty acid profile, and atherogenic index of milk produced on the farm. The findings from the study indicate that it is possible to modify the fatty acid profile of bulk tank milk through appropriate management of the age structure of the herd of mares. To confirm this dependence, the study will be continued on a larger group of mares.

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