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Characteristics of Food Nutrition Components of Common Stalked Barnacle Pollicipes mitella
Abstract
Common stalked barnacle Pollicipes mitella is a filter-feeding crustacean that attaches itself to the surfaces of rocks in the ocean intertidal zone. Pollicipes mitella is one of about a dozen species of goose barnacle that are gathered commercially for human consumption. In Portugal and Spain, they are a widely consumed and expensive delicacy known as "Percebes (Pollicipes pollicipes )". However, common stalked barnacle is less popular in Korea, and information on its nutritional component is not yet available. In the present study, we analyzed the proximate and fatty acid compositions and mineral content of common stalked barnacle (muscle and cirrus). The muscle and cirrus of common stalked barnacle were 15.1% and 14.3% protein, and 3.31% and 1.81% lipid, respectively. The prominent fatty acids in the muscle and cirrus were 22:6n-3 (docosahexaenoic acid, DHA), 16:0, 20:5n-3 (eicosapentaenoic acid, EPA), 18:0, 18:1n-9, 16:1n-7 and 14:0. In particular, common stalked barnacle contained high levels of n-3 polyunsaturated fatty acids, such as DHA (25.4-25.6%) and EPA (14.7-15.1%), and low levels of the n-6 fatty acid, 20:4n-6 (1.2-1.3%). Common stalked barnacle contained a relatively large amount of Zn (10-42 mg/100 g) in its muscle and cirrus.
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The nutritional compositions of 34 edible seaweed products of the Laminaria sp., Undaria pinnatifida, Hizikia fusiforme and Porphyra sp. varieties were analyzed.This study determined amino acid and fatty acid (FA) distributions and contents of protein, fat, and total fibre of these seaweed varieties. In general, the marine macroalgae varieties tested demonstrated low lipid contents with 2.3 ± 1.6 g/100 g semi-dry sample weight (s.w.) and proved to be a rich source of dietary fibre (46.2 ± 8.0 g/100 g s.w). The pure protein content of seaweed products varied widely (26.6 ± 6.3 g/100 g s.w. in red algae varieties and 12.9 ± 6.2 g/100 g s.w. in brown algae varieties). All essential amino acids were detected in the seaweed species tested and red algae species featured uniquely high concentrations of taurine when compared to brown algae varieties. Interestingly, the FA distribution of seaweed products showed high levels of n-3 FA and demonstrated a nutritionally ideal n-6/n-3 FA ratio. The predominante FA in various seaweed products was eicosapentaenoic acid (C20:5, n-3) which was at concentrations as high as 50% of total FA content.
Lipid decomposition studies in frozen fish have led to the development of a simple and rapid method for the extraction and purification of lipids from biological materials. The entire procedure can be carried out in approximately 10 minutes; it is efficient, reproducible, and free from deleterious manipulations. The wet tissue is homogenized with a mixture of chloroform and methanol in such proportions that a miscible system is formed with the water in the tissue. Dilution with chloroform and water separates the homogenate into two layers, the chloroform layer containing all the lipids and the methanolic layer containing all the non-lipids. A purified lipid extract is obtained merely by isolating the chloroform layer. The method has been applied to fish muscle and may easily be adapted to use with other tissues.
To demonstrate more concretely the biogenesis of fish highly unsaturated acids (higher polyunsaturated acids), the following model experiment of an aquatic food chain with special reference to fatty acid conversion was performed. The system employed for this food chain experiment was Chaetoceros simplex → Artemia sarina → Lebistes reticulatus.
The highly unsaturated acids were not detected in Chaetoceros oil, but in Artemia oil, arachidonic and eicosapentaenoic acids were found and in guppy oil in addition to these, docosatetraenoic, docosapentaenoic and docosahexaenoic acids were also characterized.
Comparing the two groups of guppies which were raised at 17±1°C and 24±1.5°C water temperatures with Artemia cultured in Chaetoceros medium, the lower temperature group contained a larger amount of docosahexaenoic acid.
To identify the food component characteristics of seven oysters(four cultured oysters and two wild oysters Crassostrea gigas and one dendely lamellated oyster Ostrea denselamellos Korean name beotgul) in Korea, the proximate, fatty/amino acid, mineral compositions, texture, color, chemical and taste compounds were investigated. The proximate compositions were not significantly different between cultured and wild oysters, whereas beotgul had lower levels of crude protein, ash and lipid content, and a higher carbohydrate content. The amino nitrogen contents of the three main types were 232.8-258.2, 160.5-213.9, and 218.5 mg/100 g, respectively, and the salinities were 1.5-1.7, 1.5-1.8, and 0.9%, respectively. Regarding the muscle texture, the shearing forces were 95-114, 105-132, and 170 g, respectively. Amounts of total amino acids of cultured, wild oysters and beotgul were 9,004-10,198, 8,165-8,942, and 7,767 mg/100 g, respectively. The major amino acids were aspartic acid (Asx), glutamic acid (Glx), proline, alanine, leucine, phenylalanine, lysine and arginine. Regarding inorganic ions, beotgul had much lower Fe and S contents than the cultured and wild oysters. The major fatty acids of cultured and wild oysters were 16:0, 18:0, 16:1n-9, 18:1n-9, 22:1n-9, 16:4n-3, 20:5n-3, and 22:6n-3, and there was little difference between the two. Beotgul had a higher polyenes ratio, i.e., 20:5n-3, and a lower monoenes ratio than the cultured and wild oysters. The free amino acid contents of cultured, wild oysters and beotgul extracts were 1,444-1,620, 1,017-1,277, and 1,144 mg/100 g, respectively, and the major free amino acids were taurine, glutamic acid, glycine, alanine, tryptophan, ornithine, and lysine. There was a little difference in the glycine, tryptophan, ornithine, and arginine contents.
Protein, lipid classes, and fatty acid composition, including n-3 highly unsaturated fatty acids (HUFAs), were analyzed in the soft parts, which we differentiated as the adductor muscles and 'other portions,' from the cultured pearl oyster after the pearl was harvested and before the nucleus was grafted to evaluate the nutritional qualities of the soft parts. Total lipid content was higher in the other portions of the soft parts () than in the adductor muscles () in both pearl oyster samples, whereas protein content was higher in the latter () than in the former (; P
A procedure based on headspace solid-phase microextraction (HS-SPME) and GC–MS analysis was developed to investigate the volatile organic compounds (VOCs) of Atlantic shellfish species. The experimental conditions (fiber coating, sample volume, time and temperature of incubation) were optimized for the extraction of VOCs from shellfish. The incubation of a Carboxen/Polydimethylsiloxane (CAR-PDMS) fiber with 6 mL of saline aqueous extract heated at 80 °C for 30 min gave the most effective and accurate extraction of the analytes. Under these experimental conditions, thermal degradations of volatiles that could be occurred during the extraction process were not observed. The method was validated in terms of linearity, repeatability, inter-day precision, recovery and sensitivity. Then, the optimized method was applied to study the volatile profile of mussels (Mytilus galloprovincialis), pullet carpet shells (Venerupis pullastra), oysters (Ostrea edulis), pod razor shells (Ensis ensis), common cockle (Cerastoderma edule) and goose barnacle (Pollicipes cornucopia). The results showed significant differences in the volatile profile, resulting some of the compound characteristic for the shellfish species. The fatty acid profile has been also investigated and the occurrence of non methylen interrupted fatty acids (NMI) in these species was related with specific volatiles. The present investigation provides the first VOC description of Atlantic E. ensis, V. pullastra, C. edule and P. cornucopia and highlights the important contribution of SPME methodology to identify volatile markers of the natural flavor of seafood, which are useful for the evaluation of origin and represent a starting point to find useful volatiles as freshness markers before commercialization or changes due to processing.
Lipid decomposition studies in frozen fish have led to the development of a simple and rapid method for the extraction and purification of lipids from biological materials. The entire procedure can be carried out in approximately 10 minutes; it is efficient, reproducible, and free from deleterious manipulations. The wet tissue is homogenized with a mixture of chloroform and methanol in such proportions that a miscible system is formed with the water in the tissue. Dilution with chloroform and water separates the homogenate into two layers, the chloroform layer containing all the lipids and the methanolic layer containing all the non-lipids. A purified lipid extract is obtained merely by isolating the chloroform layer. The method has been applied to fish muscle and may easily be adapted to use with other tissues.Lipid decomposition studies in frozen fish have led to the development of a simple and rapid method for the extraction and purification of lipids from biological materials. The entire procedure can be carried out in approximately 10 minutes; it is efficient, reproducible, and free from deleterious manipulations. The wet tissue is homogenized with a mixture of chloroform and methanol in such proportions that a miscible system is formed with the water in the tissue. Dilution with chloroform and water separates the homogenate into two layers, the chloroform layer containing all the lipids and the methanolic layer containing all the non-lipids. A purified lipid extract is obtained merely by isolating the chloroform layer. The method has been applied to fish muscle and may easily be adapted to use with other tissues.
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