scholarly journals Effects of Boiling and Smoking on the Proximate Composition and Oil Quality of a Commercially Important Freshwater Fish (Chrysichthys nigrodigitatus) from Nkam River in Cameroon

2018 ◽  
Vol 7 (6) ◽  
pp. 59
Author(s):  
Djopnang Djimbie Justin ◽  
Tchoumbougnang François ◽  
Tomedi-Tabi Eyango Minette ◽  
Womeni Hilaire Macaire ◽  
Tonfack Djikeng Fabrice ◽  
...  
Keyword(s):  
Freshwater Fish ◽  
Proximate Composition ◽  
Nutritive Value ◽  
Oil Quality ◽  
The Other ◽  
Human Beings ◽  
Omega 3 ◽  
Omega 6 ◽  
Raw Fish

The effects of boiling and smoking on the proximate composition and lipids quality of a freshwater fish (Chrysichthys nigrodigitatus) collected from Nkam River in Cameroon were investigated. Fresh fish was filled, boiled or smoked and then, aliquoted for analyses. One portion was dried at 50 °C and ground into flour for the proximate composition determination. The other portion was served for lipids extraction using the Bligh and Dyer method. The extracted oil was characterized physico-chemically using chemical indexes and GC/FID. Moisture, protein, ash and lipid contents of raw fish were 80.67±4.18, 64.42±1.51, 10.90±0.42 and 22.06±5.40 % dm respectively. The changes in dry matter, protein and ash contents were found to be statistically significant (P<0.05) after smoking. The most important mineral of this fish was the Potassium (7017.54-8771.93 mg/kg). Except the calcium and phosphorus contents which decreased with the treatments, the amount of the other detected minerals was significantly increased. It was also found that these technological treatments significantly increased (P<0.05) the free fatty acids and hydroperoxides formation in oil, while it decreased its iodine value. The fatty acid profile of untreated and treated fish revealed her richness in Palmitic (22.91-34.76%), Oleic (12.83-23.55%), Stearic (11.29-14.81%), Linoleic (LA) (ω6) (2.83-6.75%), Arachidonic (ω6) (2.50-6.64%) and Docosahexaenoic (DHA) (ω3) (1.56-12.31%) acids. The ratio PUFA/SFA of raw fish (0.47) was severely reduced by the smoking (0.26) while it increases after boiling (0.61). This fish contain appreciable levels of Omega-6 PUFA, suggesting that it could be used as a source of healthy diet for human beings. These findings may also be beneficial for the fish industry, nutritionists and researchers who were striving to improve the nutritive value, processing and marketing of selected fish species.

scholarly journals The effect of different fat content fish feed on the production parameters and meat quality of the hybrid striped bass

2013 ◽  
pp. 33-37
Author(s):  
Péter Juhász ◽  
Péter Bársony ◽  
Éva Csorvási ◽  
István Szűcs ◽  
Judit Remenyik ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Striped Bass ◽  
Nutritive Value ◽  
Fat Content ◽  
Fish Feed ◽  
Hybrid Striped Bass ◽  
Omega 3 ◽  
Feed Conversion ◽  
Omega 6

The interspecific ’hybrid striped bass’ is the result of cross breeding. Their offspring have got good chances of growth and tolerate extreme water temperatures and the content of dissolute oxygen more than their parents. Furthermore, they are more resistant to diseases. Therefore, the hybrid is perfectly suitable for intensive fishery production. Our experiment lasted for seven weeks. We analysed the indices of growth and production of the hybrid as the consequence of nurturing them with two feeds of high nutritive value during this period. We examined the content of fat and of fatty acids in the flesh of these fish. There were no considerable differences in terms of weight gain, feed conversion ratio and uneven growth between the two groups, while survival was less likely among the the fish which had consumed more fat. We demonstrated, examining the flesh of the individuals which had consumed feed containing lower fat content, that it was fattier and contained more dry matter than those that had been fed of higher fat content. Besides, the content of omega-3 and omega-6 fatty acids was higher in the fish that had consumed less lipids.

scholarly journals PERBEDAAN SUHU PENGOLAHAN DENGAN METODE STEAM JACKETED SEDERHANA TERHADAP MUTU MINYAK DARI LIMBAH KEPALA IKAN MACKEREL Different Processing Temperatures of Simple Steam Jacketed Method toward Quality of Crude Fish Oil from Head Wasteof Mackerel

2016 ◽  
Vol 11 (2) ◽  
pp. 78
Author(s):  
Rukmana Rahayu Lestari ◽  
Ratna Ibrahim ◽  
Putut Har Riyadi
Keyword(s):  
Fatty Acid ◽  
Free Fatty Acid ◽  
Fish Oil ◽  
Iodine Value ◽  
Peroxide Value ◽  
Acid Value ◽  
Omega 3 ◽  
Oil Processing ◽  
Omega 6

ABSTRAK   Proses pengolahan minyak ikan kasar dengan metode steam jacketed di salah satu perusahaan pengolahan hasil perikanan menggunakan bahan baku campuran limbah padat pengalengan ikan Mackerel dengan suhu yang tinggi 90-100 °C menghasilkan produk yang belum memenuhi persyaratan mutu minyak ikan secara nasional. Penelitian ini bertujuan untuk mengetahui pengaruh perbedaan suhu pengolahan minyak ikan kasar ≤ 85 °C dari kepala ikan Mackerel tanpa insang dengan metode steam jacketed sederhana terhadap mutu produknya serta untuk mengetahui suhu dan lama waktu pengolahan yang menghasilkan minyak ikan kasar yang memenuhi persyaratan mutu secara nasional maupun internasional. Materi penelitian berupa kepala ikan Mackerel tanpa insang. Penelitian dilakukan dengan metode eksperimental laboratoris. Percobaan dirancang dengan Rancangan Percobaan Kelompok dengan perlakuan suhu berbeda (85 °C, 75 °C, dan 65 °C). Masing-masing perlakuan diulang tiga kali. Variabel mutu yang diamati adalah asam lemak bebas, bilangan peroksida, bilangan iod, kadar air, rendemen dan nilai sensori, serta uji profil asam lemak untuk produk yang terbaik. Data dianalisis menggunakan ANOVA dan perbedaan diantara perlakuan diuji dengan Uji Tukey. Hasil penelitian menunjukkan bahwa perbedaan suhu pengolahan minyak ikan kasar dari kepala ikan Mackerel tanpa insang dengan metode steam jacketed sederhana memberikan pengaruh berbeda nyata terhadap nilai asam lemak bebas, bilangan peroksida, bilangan iod, dan rendemen, tetapi tidak menyebabkan perbedaan nyata terhadap nilai sensori. Mutu produk terbaik yaitu produk yang diolah pada suhu 65 °C selama 20 menit, produk tersebut mengandung asam lemak omega-3 dan omega-6.   Kata kunci: Kepala ikan Mackerel, Minyak ikan kasar, Steam jacketed sederhana     ABSTRACT  The process of crude fish oil processing using the steam jacketed method in a fish product processing company which uses the raw material of solid mixed waste of canned Mackerel at 90-100 °C result in the products which have not fulfilled the requirement of national fish oil quality. The purpose of this research is to figure out the effect of processing temperature difference in the processing of crude fish oil below or at 85 °C from gill-less Mackerel fish head using the simple steam jacketed method on the quality of the processing products. This research is also intended to figure out the temperature and duration for the processing which produces the crude fish oil to fulfill both national and international quality standard.The research materials were gill-less Mackerel fish heads. The research was conducted using laboratory experimental method. The experiments were designed into Randomized Block Design with difference temperatures (85 °C, 75 °C, and 65 °C). Each of the temperature treatments was made in triplicate. The quality variables to be observed were free fatty acid value, peroxide value, iodine value, moisture content, yield and sensory value. The quality variables which made the best treatment was then tested using the fatty acid profile test for the best crude fish oil product. The data obtained were analyzed using ANOVA, and the difference among the treatments were tested using HSD test.The research result showed that the temperature difference in crude fish oil processing from gill-less Mackerel fish heads using the simple steam jacketed method gave significantly different effect on free fatty acid value, peroxide value, iodine value, and yield. However, did not give significantly different effect on sensory value. The best product quality was obtained from the product which was processed at 65 °C for 20 minutes, the product contains fatty acid omega-3 and omega-6. Keywords: Crude fish oil, Mackerel fish head, Simple steam jacketed method

scholarly journals 139 Nutrigenetics/Nutrigenomics: Nutrient-gene interactions in humans and animals

2019 ◽  
Vol 97 (Supplement_3) ◽  
pp. 134-135
Author(s):  
Artemis P Simopoulos
Keyword(s):  
Cardiovascular Disease ◽  
Fatty Acids ◽  
Fatty Acid ◽  
Genetic Variants ◽  
Genetic Variant ◽  
Fatty Acid Desaturase ◽  
Omega 3 Fatty Acids ◽  
Human Beings ◽  
Omega 3 ◽  
Omega 6

Abstract Human beings evolved on a diet that was balanced in the omega-6 and omega-3 essential fatty acids to which their genes were programmed to respond. Studies on gene-nutrient interactions using methods from molecular biology and genetics have clearly shown that there are genetic differences in the population, as well as differences in the frequency of genetic variations that interact with diet and influence the growth and development of humans and animals, as well as overall health and chronic disease. Nutrigenetics refers to studies on the role of genetic variants and their response to diet. For example, persons with genetic variants in the metabolism of omega-6 and omega-3 fatty acids have different levels of arachidonic acid (AA) and eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) based on the type of genetic variant in the Fatty Acid Desaturase 1 (FADS1) and Fatty Acid Desaturase 2 (FADS2). At the same level of linoleic acid (LA) and alpha-linolenic acid (ALA) a person with a genetic variant that increases the activity of the FADS1 will have a higher AA in the red cell membrane phospholipids and a higher risk for obesity and cardiovascular disease. Nutrigenomics refers to how nutrients (diets) influence the expression of genes. For example, diets rich in omega-3 fatty acids, EPA and DHA decrease the expression of inflammatory genes and as a result decrease the risk of obesity and cardiovascular disease. Thus, through studies on Nutrigenetics/Nutrigenomics nutritional science stands at its “golden threshold” where personalized nutrition is the future, to improve an individual’s health.

scholarly journals UV Spectrophotometry Applied to the Quantification of Omega-3, -6 and -9 in Fresh Tissues of Wild and Farmed Tambaqui

2020 ◽  
Vol 8 (12) ◽  
pp. 183-195
Author(s):  
Cidiane Oliveira ◽  
Judes Santos ◽  
Raniere Garcez Sousa
Keyword(s):  
Nutritional Quality ◽  
Ultraviolet Absorption ◽  
Wild Fish ◽  
The Other ◽  
Uv Spectrophotometry ◽  
Omega 3 ◽  
Healthy Foods ◽  
Absorption Spectrophotometry ◽  
Omega 6 ◽  
Amazonas State

The demand for healthy foods has also increased the demand for wild and farmed tambaqui since it is a fish rich in omega-3, -6 and -9. To determine which of the two types of fish has the best nutritional quality and thus test the hypothesis that there are no nutritional differences between the groups of fish evaluated, the method of ultraviolet absorption spectrophotometry was used. For this, tambaqui from different environments (wild and farmed) were obtained in the states of Amazonas and Rondonia, Brazil. The fish groups showed differences in the concentrations of omega-3, -6 and -9 (ANOVA, F (8.30) = 16.213, and p < 0.01), both between states and between environments. The wild fish of the Amazonas state presented the best quality meat, and exhibited the highest concentrations of omega-3 (0.223 g ± 0.05 g) and omega-9 (0.208 g ± 0.04 g), which also implies the presence of omega-6, while the other group of fish exhibited the lowest values of omega in their composition.

scholarly journals Impact of modified industrial wet pressing on the quantity and quality of Nile perch oil extracted from the viscera.

2019 ◽  
Author(s):  
DENNIS OTIENO ◽  
Nyaboke Hilda ◽  
Cyprian Odoli ◽  
Nyamweya Chrispine ◽  
Christopher Aura
Keyword(s):  
Fish Oil ◽  
Oil Quality ◽  
Maximum Yield ◽  
Extraction Process ◽  
Effect Of Temperature ◽  
Nile Perch ◽  
Omega 3 ◽  
Pressing Method ◽  
Wet Pressing

Global fish oil production is between 1 to 1.25 million tones and primarily exploiting fatty fish such as menhaden, herring, pilchards, anchovy, and sardine among others. The main producing countries include Japan, USA, Chile and Peru. Yet, fish oil from developing countries end up as bio waste since only the flesh is utilized. This paper discusses a simple approach for utilizing the fish bio waste to produce oil andhow the oil quality and quantityis impacted by the extraction process. The visceral organs were collected from fish filleting factory and markets in Kisumu town and oil extracted by modified wet pressing method adopted from Blight and Dyer (1959). The effect of temperature and serial washing on the oil quality and quantity was assessed from extraction temperatures at800C, 900C, 950C and 970C, while employing three serial washing using distilled water and pineapple juice. The quality of the oil produced was then determined based on the proportion of omega -3, vitamin A and E, peroxide value, iodine value and free fatty acids. Statistical analysis was conducted using R-data analysis software at P&lt;0.05 and ANOVA to determine significance. Results indicate that maximum extraction efficiency was achieved at 800C for 30 minutes where 157.66g of oil was extracted, when compared to 156.56g at 90ºC,156.49g at 95ºC,155.84g at 97ºC from a tissues of 171.25gin each case. It was concluded that the temperature manipulation procedures as per this study was reliable to produce maximum yield and can be adopted by oil producing plants. The study targets to utilize fish-biowaste which is dumped in aquatic systems that depletes dissolved oxygen levels in such ecosystems.

scholarly journals Effectiveness of the use of an omega 3 and omega 6 combination(EquazenTM) in paediatric patients with refractory epilepsy

2011 ◽  
Vol 17 (4) ◽  
pp. 148-153 ◽  
Author(s):  
Eduardo Javier Barragán-Pérez ◽  
Irene Heredia-Barragán ◽  
Rosana Huerta-Albarran
Keyword(s):  
Fatty Acids ◽  
Refractory Epilepsy ◽  
Ionic Currents ◽  
Omega 3 ◽  
Omega 6 ◽  
Control Objective ◽  
The Mean ◽  
Satisfactory Clinical Response

INTRODUCTION: Epilepsy is considered a health problem. 85% of patients are satisfactorily controlled with antiepileptic drugs (AEDs) and 15% have refractory seizures. The combination of omega 3 and omega 6 fatty acids (EquazenTM) can contribute to changes in ionic currents and to stabilization of neurotransmitter's function resulting in cell membrane equilibrium. These changes lead to potential seizure control. OBJECTIVE: To compare efficacy and safety in the treatment of refractory epilepsy with a supplement combining EPA, DHA (omega 3 fatty acids) and GLA (omega 6 fatty acids). METHODS: We reviewed patients from the Neurology Department of the Children's Hospital of Mexico who have refractory epilepsy, evaluating clinical characteristics of seizures, number of seizures and AEDs. 792 mg of EPA, DHA and GLA per day (6 capsules of EquazenTM) were administrated for four weeks in order to assess the frequency of seizures as well as tolerability and probable side effects. RESULTS: The study was conducted with a total of 13 patients with follow-up four weeks after the start of supplementation. We obtained a satisfactory clinical response with ≥ 80% decrease in the daily number of seizures in more than 60% of patient. The mean of number of seizures over all patients was reduced significantly from 26.61±37.2 to 5.92 daily. In addition a significant improvement in the neurocognitive capacity was observedin all patients. CONCLUSION: The co-adjuvant supplementation with EquazenTM may result in a reduction of the number of seizures in refractory epilepsy having in addition significant impact on neurocognitive aspects. To enhance the quality of life of epileptic patient supplementation with a specific combination of EPA, DHA and GLA should be reconsidered.

scholarly journals The Effect of Processing Temperature of Simple Steam Jacket on The Quality of White Spotted Whipray Rays Liver Oil

2015 ◽  
Vol 18 (1) ◽  
Author(s):  
Wahyu Nur Widiyanto ◽  
Ratna Ibrahim ◽  
Apri Dwi Anggo
Keyword(s):  
Fatty Acids ◽  
Poor Quality ◽  
Processing Method ◽  
Quality Data ◽  
Processing Temperature ◽  
Omega 3 ◽  
Fish Liver ◽  
Omega 6 ◽  
High Temperature Steam

The application of high temperature steam jacket system in the industrial fish liver processing makes the product is of poor quality. The quality data of Rays liver oil processed by simple jacket steam with temperature above 80°C are currently not available. This research aimed to determine temperature of simple steam jacket processing method to the quality of White Spotted Whipray Rays liver oil. The differences of processing temperatures affected significantly the value of free fatty acid, peroxide, and yield; but did not affected significantly on the water content and the organoleptic value specification products except on turbidity. The most optimum processing temperature of Rays liver oil was at 60 °C for 20 minutes with the content of free fatty acids 0.68%, the peroxide 0,57 meq/kg, and the moisture of the oil 0%. The product had yield 37.88%, the sensory value 7.97 ≤ μ ≤ 8.35 and omega-3: 23.44%, as well as omega-6: 10.19%. Keywords: Fish liver oil, simple steam jacket, temperature

scholarly journals A Comparison and Evaluation of the Views and Arguments of Commentators and Scholars About the Quality of Torment of Metamorphosis

2021 ◽  
Vol 8 (3) ◽  
pp. 230
Author(s):  
Abdullah Mir Ahmadi ◽  
Hossein Turkman ◽  
Parvaneh Naqdalian
Keyword(s):  
Content Analysis ◽  
The Other ◽  
Human Beings ◽  
Accurate Approximation ◽  
Special Group ◽  
The People

The torment of metamorphosis is one of the traditions of divine correction that afflicts a person or special group following religious and moral deviations. Such a tradition is reported in the verses of the Qur'an in two ways: One of them is apparent metamorphosis that belonged to the people of Israel Who suffered it for disobeying the ban on fishing and using trickery. And the other is spiritual metamorphosis that is general and not belong to a particular nation and all human beings are suffered to it. Many verses with different words have reminded of the second type of torment. There is disagreement among the commentators of Sunni and the Shiite about the formal metamorphosis of the children of Israel. This difference has led to three views among them with different arguments. The Wise Men, especially the followers of Sadra's wisdom, while adhering to the appearances of verses and hadiths, based on the theory of divine metempsychosis and the type of types, it provides a more accurate approximation that includes external and internal metamorphosis. These views are based on the sequence of the bodies of the population and attention to the middle type and the lower genius. In this research, by means of content analysis. We will examine and evaluate the views and reasons of commentators and scholars about the quality and types of metamorphosis.

scholarly journals Fatty Acid Profile of Captive Barb Fish (Barbonymus balleroides)

2020 ◽  
Vol 19 ◽  
pp. 00016
Author(s):  
Syahfitri Anita ◽  
Haryono Haryono ◽  
Gema Wahyudewantoro
Keyword(s):  
Fatty Acid ◽  
Fatty Acid Profile ◽  
Natural Habitat ◽  
Omega 3 ◽  
Farmed Fish ◽  
Unsaturated Fat ◽  
Fa Composition ◽  
Omega 6 ◽  
Nutrition Source

Barbonymus balleroides or barb fish is a freshwater fish that threaten by overexploitation and overfishing in their natural habitat. Our continuous investigation showed that fat content of barb fish that has been maintained in our pond facility for more than 1 year was decreasing. Since fatty acid (FA) is important property for farmed fish therefore it is essential to evaluate fatty acid profile of flesh and byproduct of captive Barb Fish. Captive fishes were originated from two different locations, Serayu River, Banjarnegara and Cipunagara River, Cianjur. FA composition of flesh and byproduct of fishes were analyzed using Gas Chromatography. Result showed that both flesh and byproduct of both origin contained good quality of FA particularly omega 3 and omega 6 and other beneficial unsaturated fat, omega 9. However captive barb fish showed lower FA composition than wild barb fish that could be influenced by its feed and other environmental parameter. The high composition of FA in barb fish byproduct indicated its potency to be utilized further for nutrition source. This study showed the needed to make further improvement in barb fish cultivation so that it could produces high quality farmed fish.

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