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Physicochemical and microbiological characteristics of fresh Indian mackerel, spotted sardine and yellowtail scad, from Eritrea Red Sea waters
... More-over, these fish are largely incorporated into animal feed rather than human use. 6 Fish is a food of excellent nutritional value, providing high quality protein, essential fatty and a wide variety of vitamins and minerals compared to other animals. 7 Though fish is highly perishable, preservation of fish by drying and processing into value added food products can contribute significantly to lengthen the period of fish accessibility for all classes of people to be a source of animal protein and minerals such as calcium and phosphorous. ...
... 3 It is a fact that, the few amount resource which is exploited suffers different problems due to the lack of proper preservation technology, which have an effect on the quality and safety. 6 Moreover small pelagic fish, such as anchovies, and sardine are processed into fishmeal, however the consumers not only those who are leaving very far from the coast area of the sea, but also those are very close to the coastal zone could not be beneficiaries from fish and its products. In spite of the ample aquatic resource, fish consumption rate is almost negligible and these problems have enormous implications on the efficient and effective utilization of the fishery resources as well as the products. ...
... It's content is highly dependent on several factors such as fish species, time of fishing and feeding habit. 6 Lean fish, like cod fish, generally have between zero and two percent fat content whereas fatty fish, such as sardine, anchovies have sixteen per cent fat. The fat content of which is grew in ponds varies widely depending on the feed used. ...
Fish are one of the most important foods in the human diet because of its high nutritional
quality. They are a rich source of two important n-3 PUFAs: eicosapentaenoic acid
(EPA) and docosahexaenoic acid (DHA). Which can prevent many types of diseases.
Consuming small pelagic fish whole could contribute significantly to reducing the
level of micronutrient and protein malnutrition. Small pelagic fish products are more
affordable and could, therefore, meet the needs of every group of consumers. Preservation could secure the availability of fish and its products throughout a year. Preservation of fish by drying and processing into value-added food products can contribute greatly to extend the period of fish availability for all classes consumers to be a source of animal protein. Sustain available of the marine resource has a high contribution towards nutritional intake and health of consumers. Despite the huge resource of Eritrean Red Sea (80,000 metric tons per year), the utilization is very low (0.5-1kg per person per year) and these problems have great implications on the efficient and effective utilization of the resources. The present work reviewing the possibility of increasing fish consumption rate being highlighted on perspectives of small pelagic fish preservation, nutritional and healthy aspects of fish, value-added products, as well as history and exploitation of Eritrean Red Sea.
... The pH values of RSF, SFPC and LGWF were in a fresh condition. Freshness of fish and fish products can be influenced by pH value because loss of their freshness can in turn affect bacterial growth [41,44]. The microbiological safety of the RSF, SFPC and LGWF was ascertained through the assessment of microbiological parameters, including TPC and TFC (cfu/g), as indicated in Table 1. ...
... All, these quality parameters play vital role for acceptance of fish products. Tsighe et al. [44] reported that free fatty acids are a product of hydrolytic rancidity, involving the breakdown of triglycerides into their components (fatty acids and glycerol). These liberated fatty acids can create a rancid odor and off-flavor in the fish, leading to rejection by the consumer. ...
... The low variation could be attributed to fat content recorded in the present study. Nishimoto et al. [57], Beltagi et al. [39] and Tsighe et al. [44] highlighted that the TBARS value are used to estimate secondary oxidative products, which are more stable than the primary oxidative products and is a helpful indicator of fish quality that it mainly used for evaluation of oil stability and monitoring of deterioration during fish storage. Table 4 also indicates microbial safety of wheat biscuit control and biscuits with inclusion of SFPC to wheat flour at 5, 7 and 10% levels. ...
... More-over, these fish are largely incorporated into animal feed rather than human use. 6 Fish is a food of excellent nutritional value, providing high quality protein, essential fatty and a wide variety of vitamins and minerals compared to other animals. 7 Though fish is highly perishable, preservation of fish by drying and processing into value added food products can contribute significantly to lengthen the period of fish accessibility for all classes of people to be a source of animal protein and minerals such as calcium and phosphorous. ...
... 3 It is a fact that, the few amount resource which is exploited suffers different problems due to the lack of proper preservation technology, which have an effect on the quality and safety. 6 Moreover small pelagic fish, such as anchovies, and sardine are processed into fishmeal, however the consumers not only those who are leaving very far from the coast area of the sea, but also those are very close to the coastal zone could not be beneficiaries from fish and its products. In spite of the ample aquatic resource, fish consumption rate is almost negligible and these problems have enormous implications on the efficient and effective utilization of the fishery resources as well as the products. ...
... It's content is highly dependent on several factors such as fish species, time of fishing and feeding habit. 6 Lean fish, like cod fish, generally have between zero and two percent fat content whereas fatty fish, such as sardine, anchovies have sixteen per cent fat. The fat content of which is grew in ponds varies widely depending on the feed used. ...
Fish are one of the most important foods in the human diet because of its high nutritional quality. They are a rich source of two important n-3 PUFAs: eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). Which can prevent many types of diseases. Consuming small pelagic fish whole could contribute significantly to reducing the level of micronutrient and protein malnutrition. Small pelagic fish products are more affordable and could, therefore, meet the needs of every group of consumers. Preservation could secure the availability of fish and its products throughout a year. Preservation of fish by drying and processing into value-added food products can contribute greatly to extend the period of fish availability for all classes consumers to be a source of animal protein. Sustain available of marine resource has high contribution towards nutritional intake and health of consumers. Despite the huge resource of Eritrean Red Sea (80,000 metric tons per year), the utilization is very low (0.5-1kg per person per year) and these problems have great implications on the efficient and effective utilization of the resources. The present work reviewing the possibility of increasing fish consumption rate being highlighted on perspectives of small pelagic fish preservation, nutritional and healthy aspects of fish, value-added products, as well as history and exploitation of Eritrean Red Sea.
... They prefer warm waters, where they swim in massive schools. Small pelagic fish account for one-third of the world's marine fish production and make a huge contribution to the global economy, livelihoods, and nutrition, especially protein supply [17]. ...
... A study by [36] found very few samples contaminated with E. coli, Salmonella spp., or S. aureus. Similar results were obtained in Eritrea [17]. This agree with our results for Salmonella spp. or S. aureus, but in our study, noncompliance with E. coli standards was found in 14 samples (10.37%). ...
Mauritania acquired the status of a lower-middle-income country in 2014. Economic development has relied primarily on fishing and mining. Fish is an important element in achieving adequate nutrition in these countries. But foodborne chemical and microbial hazards that may be present in fish are a major concern. The purpose of this study was to evaluate the microbiological and biochemical properties of fresh sardines (Sardinella maderensis). Totally, 135 samples were collected when boats arrived at the landing site and at the four main market sites. Microbiological and biochemical parameters were tested. Samples taken just after the arriving of the boats, almost always met quality standards. But when samples were taken on the markets, a high proportion of samples showed values of microbiological parameters higher than permissible limits. TVBN and TMA that result from the degradation of fish proteins, exceeded the authorized values in approximately 20% of the samples. Our findings suggest that postharvest contamination is the main health risk. Ensuring the cold chain, improving hygienic conditions in markets, and training vendors in food safety are the main challenges to be faced to reduce public health risks.
... They prefer warm waters, where they swim in massive schools. Small pelagic fish account for one-third of the world's marine fish production and make a huge contribution to the global economy, livelihoods, and nutrition, especially protein supply [17]. ...
... A study by [36] found very few samples contaminated with E. coli, Salmonella spp., or S. aureus. Similar results were obtained in Eritrea [17]. This agree with our results for Salmonella spp. or S. aureus, but in our study, noncompliance with E. coli standards was found in 14 samples (10.37%). ...
Mauritania acquired the status of a lower-middle-income country in 2014. Economic development has relied primarily on fishing and mining. Fish is an important element in achieving adequate nutrition in these countries. But foodborne chemical and microbial hazards that may be present in fish are a major concern. The purpose of this study was to evaluate the microbiological and biochemical properties of fresh sardines (Sardinella maderensis). Totally, 135 samples were collected when boats arrived at the landing site and at the four main market sites. Microbiological and biochemical parameters were tested. Samples taken just after the arriving of the boats, almost always met quality standards. But when samples were taken on the markets, a high proportion of samples showed values of microbiological parameters higher than permissible limits. TVBN and TMA that result from the degradation of fish proteins, exceeded the authorized values in approximately 20% of the samples. Our findings suggest that postharvest contamination is the main health risk. Ensuring the cold chain, improving hygienic conditions in markets, and training vendors in food safety are the main challenges to be faced to reduce public health risks.
... They prefer warm waters, where they swim in massive schools. Small pelagic fish account for one-third of the world's marine fish production and make a huge contribution to the global economy, livelihoods, and nutrition, especially protein supply [17]. ...
... A study by [36] found very few samples contaminated with E. coli, Salmonella spp., or S. aureus. Similar results were obtained in Eritrea [17]. This agree with our results for Salmonella spp. or S. aureus, but in our study, noncompliance with E. coli standards was found in 14 samples (10.37%). ...
Mauritania acquired the status of a lower-middle-income country in 2014. Economic development has relied primarily on fishing and mining. Fish is an important element in achieving adequate nutrition in these countries. But foodborne chemical and microbial hazards that may be present in fish are a major concern. The purpose of this study was to evaluate the microbiological and biochemical properties of fresh sardines (Sardinella maderensis). Totally, 135 samples were collected when boats arrived at the landing site and at the four main market sites. Microbiological and biochemical parameters were tested. Samples taken just after the arriving of the boats, almost always met quality standards. But when samples were taken on the markets, a high proportion of samples showed values of microbiological parameters higher than permissible limits. TVBN and TMA that result from the degradation of fish proteins, exceeded the authorized values in approximately 20% of the samples. Our findings suggest that postharvest contamination is the main health risk. Ensuring the cold chain, improving hygienic conditions in markets, and training vendors in food safety are the main challenges to be faced to reduce public health risks.
... They prefer warm waters, where they swim in massive schools. Small pelagic fish account for one-third of the world's marine fish production and make a huge contribution to the global economy, livelihoods, and nutrition, especially protein supply [17]. ...
... A study by [36] found very few samples contaminated with E. coli, Salmonella spp., or S. aureus. Similar results were obtained in Eritrea [17]. This agree with our results for Salmonella spp. or S. aureus, but in our study, noncompliance with E. coli standards was found in 14 samples (10.37%). ...
Mauritania acquired the status of a lower-middle-income country in 2014. Economic development has relied primarily on fishing
and mining. Fish is an important element in achieving adequate nutrition in these countries. But foodborne chemical and
microbial hazards that may be present in fish are a major concern. The purpose of this study was to evaluate the
microbiological and biochemical properties of fresh sardines (Sardinella maderensis). Totally, 135 samples were collected when
boats arrived at the landing site and at the four main market sites. Microbiological and biochemical parameters were tested.
Samples taken just after the arriving of the boats, almost always met quality standards. But when samples were taken on the
markets, a high proportion of samples showed values of microbiological parameters higher than permissible limits. TVBN and
TMA that result from the degradation of fish proteins, exceeded the authorized values in approximately 20% of the samples.
Our findings suggest that postharvest contamination is the main health risk. Ensuring the cold chain, improving hygienic
conditions in markets, and training vendors in food safety are the main challenges to be faced to reduce public health risks.
... They prefer warm waters, where they swim in massive schools. Small pelagic fish account for one-third of the world's marine fish production and make a huge contribution to the global economy, livelihoods, and nutrition, especially protein supply [17]. ...
... A study by [36] found very few samples contaminated with E. coli, Salmonella spp., or S. aureus. Similar results were obtained in Eritrea [17]. This agree with our results for Salmonella spp. or S. aureus, but in our study, noncompliance with E. coli standards was found in 14 samples (10.37%). ...
Mauritania acquired the status of a lower-middle-income country in 2014. Economic development has relied primarily on fishing and mining. Fish is an important element in achieving adequate nutrition in these countries. But foodborne chemical and microbial hazards that may be present in fish are a major concern. The purpose of this study was to evaluate the microbiological and biochemical properties of fresh sardines (Sardinella maderensis). Totally, 135 samples were collected when boats arrived at the landing site and at the four main market sites. Microbiological and biochemical parameters were tested. Samples taken just after the arriving of the boats, almost always met quality standards. But when samples were taken on the markets, a high proportion of samples showed values of microbiological parameters higher than permissible limits. TVBN and TMA that result from the degradation of fish proteins, exceeded the authorized values in approximately 20% of the samples. Our findings suggest that postharvest contamination is the main health risk. Ensuring the cold chain, improving hygienic conditions in markets, and training vendors in food safety are the main challenges to be faced to reduce public health risks.
... Pelagic fish refers to fish that live and occupy the upper surface and, in the water, below 200 m in depth. They are among the largest habitat of marine fish, which account for the development of the global economy of marine ecosystems (Barange et al., 2009;Tsighe et al., 2018). In addition, small pelagic fish contribute to the total annual world fisheries catch of approximately 20%-25% (ICES, 2012). ...
... The previous study has reported fat content for different species of fresh anchovies, ranging from 1.62 -3.50 g/100 g (Table 1), with the highest value, being from the species Engraulis anchoita. However, this difference may be due to feeding habits and time of catch, the season of capture, sexual maturity and geographical region (Abraha et al., 2018;Tsighe et al., 2018). In the same species, the fat content can also vary according to age variation and sexual maturity (Memon et al., 2010 ...
Anchovies are the small pelagic fish that belongs to the family of Engraulidae dominant all over the Indo-Pacific region, which account for human consumption and as feed for other larger fish. Anchovies are rich in macronutrients and micronutrients such as protein, carbohydrate, fat and amino acids. In addition, anchovy is composed of well-balanced amino acid compositions containing eight essential amino acids and eight non-essential amino acids. The nutritive value of anchovies has become the reason for numerous food applications. Proximate analysis is vital in the food industry for the development and quality controls of food products. Knowledge and information regarding the proximate composition of fish are essential in the food processing technology of fish products at commercial and industrial scales. Additionally, this review highlights both conventional and innovative anchovy-based food items. The review demonstrated that anchovies have several possible breakthroughs in the food industry, as shown by their proximate composition and the amino acid profiles used in various food items.
... and 1.5-1.7% (Bae & Lim, 2012;García-Moreno et al., 2016;Morales-Medina et al., 2016;Tsighe et al., 2018). In this sense, the protein content in herring muscle was higher relative to the other sardine species, suggesting its potential use as a substrate in the production of protein hydrolysates; however, the chemical composition (mainly in terms of moisture and lipids) of marine species varies according to the season of capture, location, size, sex, nutritional status, and stage of the reproductive cycle (Bae & Lim, 2012;Tsighe et al., 2018). ...
... (Bae & Lim, 2012;García-Moreno et al., 2016;Morales-Medina et al., 2016;Tsighe et al., 2018). In this sense, the protein content in herring muscle was higher relative to the other sardine species, suggesting its potential use as a substrate in the production of protein hydrolysates; however, the chemical composition (mainly in terms of moisture and lipids) of marine species varies according to the season of capture, location, size, sex, nutritional status, and stage of the reproductive cycle (Bae & Lim, 2012;Tsighe et al., 2018). Table 2 also shows the proximate contents of freeze-dried protein hydrolysates. ...
Pacific thread herring (Ophistonema libertate) muscle was hydrolyzed with Alcalase for the preparation of protein hydrolysates. The effect of enzyme concentration (EC; 1% and 3%), pH (8 and 9) and temperature (40°C and 50°C) on some biochemical properties and antioxidant activity (AOXA) was determined. The degree of hydrolysis (DH) ranged between 9.6% and 33.1%. The highest DH was obtained with the following conditons: EC of 3%, pH 9 and temperature of 50°C; however, the highest AOXA measured by DPPH (183.7 µmol TE/mg), FRAP (0.98 µmol TE/mg), and ABTS (144.9 µmol TE/mg) was obtained at EC of 3%, pH 8 and temperature of 50°C. These also exhibited a higher percentage of peptides of MW lower than 1.35 kDa and high concentrations of anionic and cationic amino acids. These results suggest that protein hydrolysates from Pacific thread herring muscle have a potential for application in the formulation of functional food.
... The pH value was determined by using a pH meter (Hanna, pH 213, Italy) (Tsighe et al., 2018). The titratable acidity was assessed by titration with sodium hydroxide (0.1 M) with phenolphthalein as indicator and expressed in g of lactic acid in 100 g of fresh samples (Horwitz, 2002). ...
... Five grams of samples were diluted 10 times with distilled water, then homogenized for 1 hour. The pH meter electrode was then placed into the blended sample, and the pH values of each sample were recorded at room temperature (Tsighe et al., 2018). Total acidity was determined using the titration method described in AOAC manual 935.57, which was titrated with 0.1 N NaOH using phenolphthalein as the indicator and expressed in g lactic acid per 100 g of fish (Safety et al., 2012). ...
... pH value 5 g of raw and salted sardine fish samples were homogenized with 50 ml of distilled water and filtered using filter paper. The pH value of filtrate was measured using digital pH meter according to the method of [16]. ...
... The protein content in our study was similar to that of Li et al. (2020), who found proteins between 15% and 22%. Tsighe et al. (2018) published data on the amount of protein in fresh yellowtail scad (Atule mate) (17.05%), spotted sardine (Amblygaster sirm) (19.76%), and Indian mackerel (Rastrelliger kanagurta) (21.29%). Species differences are due to changes in the environment, catch season, diet, and migration. ...
The objective of the study was to determine the effect of freezing at-18°C on the histological structure and some physicochemical and microbiological indicators of carp (Cyprinus carpio) dorsal and abdominal muscles. The muscles showed damage after freezing once and twice, but they were more significantly deformed and destructured after double freezing. Water content, crude protein, and fat showed no significant differences between fresh carp and carp frozen once and twice. Water activity of the abdominal and dorsal muscles showed significant differences (p < 0.001) after freezing. Significant differences (p < 0.05) were also found in the ash content of the abdominal and dorsal muscles after freezing. The total number of microorganisms and Enterobacteriaceae did not show significant differences (p > 0.05) between fresh carp and carp frozen once and twice. The histolo-gical study showed clear morphological differences between muscle fibers of fresh carp (Cyprinus carpio) and carp frozen once and twice. Muscles are damaged to a greater extent after double freezing. Freezing affected water activity and ash content. The microbiological indicators of carp do not change significantly after storage for 30 days in a frozen state.
... Five g of sample was homogenized with distilled water. pH was measured by using a pH meter (Hanna, pH 213, Italy) (Tsighe et al., 2018). Titratable acidity was determined by titration method with 0.1N NaOH using phenolphthalein as indicator and expressed in g lactic acid per 100 g of fish (Horwitz, 2002). ...
Freshwater fishes from the Tonle Sap Lake are used in several programs to improve the nutritional status of children and pregnant women. Our aim was to characterize the overall nutritional profile and heavy metal contents of ten freshwater fish species. The lipid contents ranged from 1.4 to 10.0 g/100 g and fish can be considered rich in omega 3. The vitamin A content was ten times higher in small fish eaten whole than in fillets of large fish; the same applies to the Fe and Zn contents, but to a lesser extent. Mn, As and Pb contents were over the maximum permissible levels in several fishes. According to SAIN and LIM classification, the ten fish species belong to the food groups recommended for health. However, when heavy metals were integrated in LIM, seven species were ranked into the food to consume in small quantities. Globally, the most interesting fish species was Henicorhynchus siamensis.
... moisture and 1.4-1.75% ash values were reported [35,36]. Nutritional values of fish varies according to gender, age, fishing season and environmental factors. ...
The influence of water extracts of Spirulina platensis and Chlorella vulgaris (1%) on sensory, chemical and microbiological changes was investigated in vacuum packaged sardine fillets at 4 ± 1 °C for 15 days. Mineral content and bioactive chemical components of microalgae samples were also detected by ICP-MS and GC–MS, respectively. The results showed that S. platensis and C. vulgaris were rich in mineral. Main components in the extracts of C. vulgaris and S. platensis were 3,5-dichloro-6- nitrocholestane (31.74%) and dioctylamine (67.64%), respectively. The extracts prolonged sensorial shelf life of sardine for 3 days although S. platensis group was more preffered than C. vulgaris. These microalgae extracts delayed lipid oxidation and inhibited bacterial growth apart from Gram-positive lactic acid bacteria in sardine meat. The study result revelaed that both extracts can be used as antioxidant and antimicrobial additives to maintain sensory characteristic of sardine fish.
The limited resources and inappropriate knowledge on effective utilization of available resources like fisheries in Eritrea have been resulting in severe malnutrition, especially among children. Dura Milk Kebkebe (DMK)-a traditional weaning food-is one of the improved weaning foods used as a food supplement for infants and children in addition to breastfeeding. A highly nutritive instant diet with maize and carrot fortified with fish powder from inshore Lizardfish has been prepared to aim to ensure the availability of low-cost weaning food in Eritrea. The nutritional composition of developed food contained proteins 19.50±1.58g, carbohydrates 52.50±3.15g, fats 6.03±2.19g, fiber 4.84±1.15g, and ash 3.26±0.98 per 100g of dry weight. The fatty acid profile of the developed weaning food has shown 1.71±1.11g of polyunsaturated fatty acids, 2.26±0.05g of monounsaturated fatty acids 2.06±1.51 of saturated fatty acids per 100g of sample with a potential nutritional value which was found better than DMK. The microbiological analysis of the weaning food has also shown within the recommended level of ISO food standards. Finally, it is learned that the developed weaning food was nutritious, microbiologically safe, and has gained acceptance from the consumers at organoleptic attributes. Due to the paucity of appropriate weaning food in developing countries like Eritrea, this product can be a good alternative to minimize malnutrition.
On‐board Brazilian sardinella (Sardinella brasiliensis) conservation system based on cooling in ice, but in recent years, fishing boats have been applying immersion in chilled brine as a storage system on‐board. This study evaluated this system concerning physicochemical quality (total volatile bases, pH, histamine, moisture) of the fish and cation concentrations. Offshore (on‐board) data were collected (total storage time, over time temperature, fish mass captured by bid, load capacity in use and available) to assess the efficiency and viability. The results showed that this system is useful in maintaining the physicochemical quality of the fish since the samples met the quality standards required by law. Data showed high levels of sodium in fish muscle, which are strongly influenced by the immersion time, suggesting the need for standardization of the method considering the risks associated with consumption of foods with high levels of sodium.
The edible parts of fishes (fleshes with / without skeleton) as well as the by-products (heads and viscera) are processed into two types of powders intended for human consumption and aqua feeding respectively. Sardine fleshes were blanched in water (100 °C, 30 s), air-dried at different temperatures (50, 60 and 70 °C) and then ground to fine powders. Sardines by-products were cooked in water (90 °C, 20 min), air-dried at 75 °C and then ground to fine powder. The drying kinetics of fleshes and by-products were evaluated and fitted to five mathematical models. The effects of pretreatments and drying temperatures on the physicochemical, techno-functional properties (water and oil retention capacities), microbiological quality and quality degradation indicators (biogenic amines, TVB-N and TBARS) of the obtained powders were examined. Results showed that drying of fleshes and by-products occurred in the falling rate period. The examined models were found to fit adequately to the experimental data with the exception of two term model. Drying and blanching do not affect protein content. Even though these operations lead to decreased fat and mineral contents, the obtained powders are rich on protein and ω-3 fatty acids (EPA and DHA). Microbiological analysis showed that drying of blanched sardine flesh at 60 °C and cooked by-products at 75 °C provides safe end-products.
The objective of this study was to compare the quality of meat from scaly and mirror varieties of local population carp (Cyprinus carpio L.). The experiment was carried out with two of fish: cultivated in conventional system - the carp was fed with 4.5 kg wheat per kg of fish growth and cultivated in organic system – the carp was fed with natural food from the ponds.
In comparison to the conventional systems, the meat obtained from organic cultivated carp (Cyprinus carpio L.), was with 0.2 – 0.4 more alkaline pH; 1.5 – 2.0% higher water holding capacity; 0.7 – 1.3% higher total lipid content; 2.4 - 4.1% higher PUFAs concentration; 0.13 – 0.14 % higher lypolitical activity; 10.8 - 23.3% higher color redness (a*); 1.1 - 6.7% lower brightness of the color (L*) and 52.7 - 72.7% lower color yellowness (b*). The organic cultivated fresh and grill carp meat were assessed with 19 to 34% higher overall sensory scores resp. fish. The cultivation of carp in conventional system can be successfully replaced by organic cultivation.
Knowledge of fish proximate composition is essential to estimate energy value and to plan appropriate industrial and commercial processing. The highest fat content was found in viscera of spotted sardinella (7.30%) and head of goldstrip sardinella (4.43%). The highest protein content was found in whole part (19.57%) and meat (17.99%) of spotted sardinella and whole part of goldstrip sardinella (22.32%). Viscera of spotted sardinella (A.sirm) had the highest fatty acids, that is palmitic acid (19.98%), oleic acid (5.97%) and DHA (21.32%). The highest fatty acid contents in goldstrip sardinella (S.gibbosa) were palmitic acid (15.93%), palmitoleic acid (5.35%) and DHA (12.18%).
Pangasianodon hypophthalmus (sutchi catfish) is a fresh water catfish extensively being cultured in the South East Asian countries in the recent years. The present study provides the first report on the effects of gutting on the quality characteristics of aquacultured sutchi catfish stored in ice. pH of whole ungutted and gutted catfish didn't show significant difference (p > 0.05) during ice storage period. Total Volatile Base Nitrogen (TVB-N), Alpha Amino Nitrogen (AAN), Free Fatty Acids (FFA) and Thio Barbituric Acid Reactive Substance (TBARS) were lower in gutted fish compared to whole ungutted fish at any particular day during ice storage. However, gutted fish expressed higher rate of primary lipid oxidation than ungutted fish. Textural degradation of the fish muscle as indicated by hardness, cohesiveness, springiness and chewiness was lower in gutted fish. Results of sensory evaluation revealed that gutting has significantly improved the sensory quality of the fish. However, microbiological analysis revealed higher Total Plate Count (TPC) and Enterobactereaceae count in gutted fish. The shelf life of gutted and whole ungutted sutchi cat fish as determined by microbiological analysis was 16-18 days and 18-20 days respectively while storage in ice.
Three body condition indices were compared in three small pelagic fish species.•Bioenergetic index (fatmeter) correlated well with biochemical lipid estimation.•The morphometric index appears more integrative and reflects more than just lipids.•Fatmeter repeatability was high and frozen storage did not affect its measurements.•The fatmeter allows the quick and accurate tracking of the lipid of small pelagic fish.
To assess if they were within the safety limits for human consumption, the Cd, Cu, Pb, and Zn contents of fish muscles, bought from separate stalls of the fish markets of nine cities of NW Mexico, were determined by atomic absorption spectrophotometry. Considering all fish and markets, the mean contents were Zn: 23.23 ± 5.83, Cu: 1.72 ± 0.63, Cd: 0.27 ± 0.07, and Pb: 0.09 ± 0.04 µg/g (dry weight). Cu, Zn, and Pb did not reach levels of concern for human consumption, but the high Cd values determined in Mazatlán (Mugil cephalus: 0.48 ± 0.15; Diapterus spp.: 0.57 ± 0.33; Lutjanus spp.: 0.72 ± 0.12; small shark: 0.87 ± 0.19 µg/g dry weight) indicate that this was the only metal of concern for human health because the daily individual consumption of fish muscle to reach the PTDI would be within 0.27 and 0.41 kg.
Present study deals with the production of low cost salted and dried product from anchovy fish (Stolephorus spp.) using traditional technology application of different inhibitory factors to achieve a reasonable shelf life at ambient tropical temperature. Microbial safety, nutrient retention and product quality in terms of flavor and texture after rehydration have been tested. This product has been subjected to storage studies, with respect to product quality and microbial status. It can be kept well for a period of 5 weeks. The quality changes during storage are; decrease in sensory scores for the overall acceptance and also for the individual attributes. Increase in nitrogenous components such as Total Volatile Bases Nitrogen (TVB-N), Tri Methyl Amine Nitrogen (TMA-N) and Alpha Amino Nitrogen (AAN) was obtained with the advancement of the storage period. The lipid quality of the fish showed gradual increase in Preoxide Value (PV) and Free Fatty Acid (FFA) accompanied by decrease in flavor and odor scores. Activity of microorganisms showed a marginal increase with increase in storage period.
Mazumder M. S. A., Rahman M. M., Ahmed A. T. A., Begum M. and Hossain M. A.2008. Proximate Composition of Some Small Indigenous Fish Species (SIS) in Bangladesh. Int. J. Sustain. Crop Prod. 3(3):18-23 The proximate biochemical composition of some small indigenous fish species i. e. Mola (Amblypharyngodon mola), Chapila (Gudusia chapra), Punti (Puntius chola), Chanda (Chanda nama), Batashi (Pseudeutropius atherinoides) and Kajuli (Ailia coila) were analyzed. Major nutrient compositions of raw muscles like protein, fat, moisture, ash were estimated. Proximate compositions were found to be varied among the species. Protein was estimated in A. mola (18.46 %), G. chapra (15.23 %), P. chola (14.08%), C. nama (18.26%), P. atherinoides (15.84%) and in A. coila (16.99%) respectively. Fat content was recorded as 4.10%, 5.41%, 3.05%, 1.53%, 2.24% and 3.53% respectively in the six species of fish. The highest level of moisture content was found in C. nama (78.62%) and the lowest was in A. coila (65.88%). The percentage of ash content was highest in C. nama (3.92%) and lowest in G. chapra (1.55%). The present findings revealed that the highest protein content was recorded as in A. mola ((18.46 %) but the fat was highest in G. chapra (5.41%). The overall nutrient contents of studied small indigenous fishes were observed as higher or equal to those of larger fish species.
Male goldeye, Hiodon alosoides, grew faster, matured earlier, and had a shorter lifespan than females as did exploited compared with unexploited populations. Instantaneous growth rates of the body organs and tissues were usually higher in the male than in the female. The proportion of fat to the total constituents in the muscle, liver, gut, and carcase of female and the gut and carcase of male goldeye declined with age while that in the ovary increased. The proportion of protein in the body tissues and organs of both sexes remained approximately constant with age. Ash content increased in the carcase of older females and males. Glycogen concentration in the liver varied extensively and was considered as indicator of stress and unrelated to aging processes. Between the ages of 10 and 16 yr the energy content of the female soma increased by 44% whereas the energy content of the ovary increased by 121%. The ovary selected essential fatty acids at the expense of the soma.
Wara, a Nigerian soft cheese, was produced from cow milk using different crude coagulants obtained from (1) the juice of Calotropis procera, (2) an aqueous solution of calcium chloride, (3) an aqueous solution of alum and (4) steep waste water from pap production. The objective of this study was to evaluate the effect of these coagulants on the yield, proximate analysis, mineral composition, energy content, in vitro multienzyme protein digestibility and sensory evaluation of Wara. The result revealed no significant difference (p≤0.05) in the yield of the cheese (31.5-32.5%) from the different coagulants. The protein (25.56%), Mn (0.23), Zn (1.9) of Calotropis procera coagulated cheese was significantly higher (p≤0.05) than that of other coagulants. However, it had the least value in energy (6.5 cal g -1), K (26.04), Ca (22.5) and Na (16.98). The steep water coagulated cheese gave a significantly higher (p≤0.05) fat (21.9%), Fe (1.7), Mg (54.3), K(56.5), Ca(43.6), Na (45.2), energy (8.1 cal g -1) and in vitro multienzyme protein digestibility (86.3-92.6%) than the cheese produced by other coagulants. Calcium chloride coagulated cheese had the lowest content of protein (17.85%), Fe (0.993), Zn (0.785) and in vitro multienzyme protein digestibility (80.7-83.6%). Alum coagulated cheese had a high content of protein (23.64%), Fe (1.583), Ca (36.9) and Na (31.4). The results obtained from sensory evaluation showed that Calotropis procera coagulated cheese gave the best coagulum. The locally used coagulant in Nigeria for cheese production, steep waste water, appears to be promising because of its high content of minerals, though the sensory quality could be improved.
Ten fresh fish samples of different species ( Mugil cephalus, Setipinna phasa, Coilia dussumieri, Scatophagus argus, Sillanopsis panijus, Arius caelatus, Hilsa ilisha, Polynemus paradiseus, Platicephalus indicus and Pelamys chiliensis ) collected from Kuakata, Bangladesh were assessed biochemically (proximate composition, total volatile basic nitrogen, tri-methyl amine and pH). Moisture content of fresh fish varied over a range from 65.33 to 78.92%. Likewise, protein (8.58 to 19.06%), fat (6.12 to 12.99%) and ash (1.07 to 8.41%) content indicated wide variation in the ten fresh fish analysed. TVB-N and TMA-N values of fresh fish were found ranging between 10.92 ± 0.23 to 25.75 ± 0.80 mg N 100 g<SUP>-1</SUP> and 7.70 ± 0.67 to 18.50 ± 0.77, respectively. The values of pH of the samples ranged from 7.03 ± 0.05 to 6.7 ± 0.07.
This study analyzed the chemical composition of the dorsal muscle tissue of Hypophthalmus edentatus, in particular, fatty acids of the lipidic fraction, and its relationship with the biological variables and the capture period. The average values for moisture, ash, protein and total lipids were 63.15, 1.11, 14.27 and 17.24%, respectively. In the lipidic fraction, 35 fatty acids were identified, the most abundant being: 16:0, 18:1omega9, 18:0, 16:1omega7, 18:3omega3, DHA and EPA. The totals of respectively saturated, monounsaturated and polyunsaturated fatty acids were 41.15, 35.30 and 23.88%. The PUFA/SFA ratio was equal to 0.68 and the omega3/ omega6 ratio equal to 1.98. The PCA demonstrated that the long chain PUFAs contributed positively to the formation of the first axis. The CCA showed some effects of the biological factors (weight, reproductive cycle, sex) and the capture period on the variation of total lipids and some fatty acids.
Fish is a food of excellent nutritional value, providing high-quality protein rich in essential amino acids, and a wide variety of minerals, including phosphorus, magnesium, iron, zinc, and iodine in marine fish. Depending on their lipid content fish are classified as lean, semifatty, or fatty. Fish oils in fatty fish such as salmon, tuna, mackerel, and sardine are the richest source of polyunsaturated fatty acids such as eicosapentaenoic acid (C20:5) and docosahexaenoic acid (C22:6). Also, fish is generally a good source of the B vitamins and, in the case of fatty species, of A and D vitamins. Fish also has a nonprotein nitrogen fraction that plays a major role in fish quality.
Twenty three marine fin fishes landed in Thoothukudi Coast of India were examined for their proximate and major mineral composition to determine their nutrition value. The average moisture content ranged from 67.23 to 80.48%. Majority of fishes (69%) had the average protein contents between 15 to 20%. Coral reef fishes of the genera, Lutjanus, Nemipterus and Scolopsis had high protein content (>21%).The fat content varied widely from 0.24 to 14.72%, with Leiognathus dussumieri being the most fatty fish (14.72 %). The average ash contents of most of 87% of fishes were < 2% and two species, Nemipterus japonicus and Epinephelus areolatus had high values of 3.92% and 3.79%, respectively. Most of fishes are rich source of phosphorus. A Species of Lutjanus and Epinephelus had high iron and calcium contents. The total energy value seemed too high for Leiognathus dussumieri (174 kcal) and Dussumieri acuta (150 kcal), mainly due to their fat contents
Unlike pure chemical substances, which always have the same composition, the musculature of a fish enfolds a variety of constantly changing interactive systems. The balance between these systems can vary widely without causing the death of the fish but, after capture and killing, the variations are often found to have influenced the acceptability of the flesh as food for human consumption. They can also affect its suitability for processing.
Cowpea leaves form an important part of the diet for many Kenyans, and they are normally consumed after a lengthy cooking process leading to the inactivation of peroxidase (POD) that could be used as an indicator for the potential shelf life of the vegetables. However, color degradation can simultaneously occur, leading to poor consumer acceptance of the product. The kinetics of POD in situ thermal (for thermal treatments in the range of 75 to 100 °C/120 min) inactivation showed a biphasic first‐order model, with Arrhenius temperature dependence of the rate constant. The kinetic parameters using a reference temperature ( T ref ) of 80 °C were determined for both the heat‐labile phase ( k ref = 11.52 ± 0.95 × 10 ⁻² min ⁻¹ and E a of 109.67 ± 6.20 kJ/mol) and the heat‐stable isoenzyme fraction ( k ref = 0.29 ± 0.07 × 10 ⁻² min ⁻¹ and E a of 256.93 ± 15.27 kJ/mol). Color degradation (L*, a*, and b* value) during thermal treatment was investigated, in particular as the “a*” value (the value of green color). Thermal degradation (thermal treatments between 55 and 80 °C per 90 min) of the green color of the leaves followed a fractional conversion model and the temperature dependence of the inactivation rate constant can be described using the Arrhenius law. The kinetic parameters using a reference temperature ( T refC = 70 °C) were determined as k refC = 13.53 ± 0.01 × 10 ⁻² min ⁻¹ and E aC = 88.78 ± 3.21 kJ/mol.
The results indicate that severe inactivation of POD (as an indicator for improved shelf life of the cooked vegetables) is accompanied by severe color degradation and that conventional cooking methods (typically 10 min/100 °C) lead to a high residual POD activity suggesting a limited shelf life of the cooked vegetables.
This study was undertaken to determine the concentrations of Copper (Cu) Zinc (Zn) and Iron (Fe) in edible muscle of 3 fish species, Mullet (Mugil auratus), Sefid (Rutilus frisii kuturri) and Common Carp (Cyprinus carpio) collected from 4 fishing sites (Chaloos, Anzali, Roodsar and Fereidonkenar) of Iranian coastal waters of the Caspian Sea. The concentration of the metals was measured by Atomic Absorption Spectrophotometry (AAS) and reported as mg kg"' dry weight of muscle. The mean concentrations of Cu in muscles of Mullet, Sefid and Common Carp were 3.14, 3.69 and 3.39 mg kg"1, respectively. Zn levels in the same species were 43.46, 37.99 and 73.81 mg kg"1 and for Fe values were 81.11, 73.59 and 94.78 mg kg"1, respectively. Concentrations of Zn and Fe were significantly (p<0.05) affected by the species and sites and were significantly higher in Common Carp. The measured elements of the investigated fish were in permissible safety levels for human consumption.
Nutritional composition of four marine fish species (horse mackerel, garfish, golden mullet, and shad), constitute to 25% of the total marine fish production in Turkey, was examined monthly during the catching season (October through March). Among fish species studied; horse mackerel, garfish, and golden mullet revealed increases in protein up to 35% until December and then a dramatic decrease in January up to 30%. Fat content was also found increasing until December in horse mackerel and garfish, and a sudden decrease was observed in January. Protein content varied between 13.0-19.8% among the species studied on fresh weight basis. The lowest protein content was found to be in horse mackerel, 14.8% and the highest in garfish, 16.9%. The results showed that shad gives the highest energy upon consumption due to high fat content, throughout four months from December to March. Fat content of garfish and golden mullet was found to below compared to other species studied Consequently, energy values of these two species were low, 479 and 460 kj/100 g, respectively.
The presence of mercury, cadmium and lead has been studied in raw and processed fish and shellfish of the main traded species in Galicia (Spain) from at least 40 commercial outlets between January 2002 and October 2003. The results show that, according to European legislation, the products on the market are generally "safe", although the high levels of mercury in swordfish and shark are notable, with 22% of samples (n = 37) over the limit. We also indicate the relatively important contribution to mercury ingestion of widely consumed species, such as tuna, with 25% of samples (n = 378) over 0.25 mg kg(-1). Cadmium was over the limit (1.0 mg kg(-1)) in 15% of the tested cephalopods (n = 79) and 29% of Chlamys sp. bivalves (n = 17).
This study was conducted to determine the proximate composition and four micronutrients (Cd, Cu, Mn and Zn) of Indian Mackerel (Rastrelliger kanagurta), Eel (Monopterus albus) and Cockle (Anadara granosa). All fish and shellfish were purchased from local fish market in Kuantan city. All samples of each species were mixed and divided into two groups based on random selection. Each group were again divided into 3 sub-groups which were considered as replications. The first group were kept uncooked. The second group were fried in a beaker of 400 mL palm cooking oil capacity at a temperature approximately of 180 degrees C for a 15 min period. Both raw and fried samples were analysed following standard methods to determine protein, lipid, ash, moisture, carbohydrate, Cd, Cu, Mn and Zn contents. Results showed that protein content was higher in Indian mackerel and eel than cockle while overall Cd, Cu, Mn and Zn contents were higher in cockle than Indian mackerel and eel. Therefore, fish is better than shellfish in the nutritional point of view. Fried fish and shellfish had very high fat content. Therefore, frying cannot be recommended to prepare a healthy diet. More research is needed including all cooking methods of fish to know the nutritional changes by each cooking method. Fish contains many important fatty acids and amino acids which might be lost during frying. Therefore, future study should include the effects of different cooking methods on amino acids and fatty acids compositions of fish and shellfish.
A procedure has been developed that uses atomic absorption spectrometry to analyse sulphide materials for Cu, Fe, Pb and Zn. The measurements are performed on solutions containing ammonium acetate, which is used to dissolve lead sulphate formed by oxidation during decomposition of the samples in the presence of nitric acid. To avoid calibration errors it is necessary to use standard Fe solutions that contain sulphate, prepared from sulphide samples of known Fe content. When more than 0.1%m/m of the metal is present in the sample the relative accuracy of the analysis is within ±2%.
The growth of young sockeye salmon (Oncorhynchus nerka) was studied at temperatures ranging from 1 to 24 C in relation to rations of 0, 1.5, 3, 4.5, and 6% of dry body weight per day, and at an "excess" ration. Optimum growth occurred at approximately 15 C for the two highest rations, shifting progressively to a lower temperature at each lower ration. The maximum growth rate for sockeye 5–7 months old was 2.6%/day; that for fish 7–12 months old was 1.6%/day. At 1 C a ration of 1.5%/day was sufficient to provide for a maximum growth rate of 0.23%/day. The maintenance ration was found to increase rapidly above 12 C, amounting to 2.6%/day at 20 C. No growth took place at approximately 23 C despite the presence of excess food.Isopleths for gross and net food-conversion efficiencies were calculated. A maximum gross efficiency of 25% occurred in a small area with a center at 11.5 C and a ration of 4.0%/day; a maximum net efficiency of 40% occurred within a range of 8–10 C for rations of 1.5%/day down to 0.8%/day, the maintenance level.Gross body constituents changed in response to the imposed conditions, varying in extreme from 86.9% water, 9.4% protein, and 1.0% fat for starved fish at 20 C to 71.3% water, 19.7% protein, and 7.6% fat on an excess ration at 15 C.It is concluded on the basis of growth and food-conversion efficiency that temperatures from 5 to 17 C are most favorable for young sockeye, and that a general physiological optimum occurs in the vicinity of 15 C.
The effect of ice storage on the properties of proteins from green mussel (Perna viridis) has been investigated. Ice storage of green mussel for a period of 19 days revealed a marginal increase in moisture and decrease in total nitrogen content. There was significant reduction (P < 0.05) in non-protein nitrogen content and calcium activated adenosine triphosphatase enzyme activity. The solubility of the total proteins in high ionic strength buffer decreased marginally. The ice storage of green mussel had a significant effect on association-dissociation/denaturation phenomenon of proteins as revealed by gel filtration profile, reduced viscosity values and sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE) pattern. The dynamic viscoelastic behaviour of green mussel meat in the temperature range of 30-90 °C revealed higher storage modulus (G′) values at a later part of ice storage. The emulsion capacity of green mussel did not show significant variation (P < 0.05) during ice storage. Copyright © 2006 Society of Chemical Industry
The shelf-life of iced sardine (Sardina pilchardus) was studied. The main changes which take place in raw fish were investigated by means of organoleptic assessments, chemical analyses (total volatile nitrogen (TVB-N), trimethylamine (TMA-N), trimethylamine oxide (OTMA-N) and hypoxanthine) and physical measurements (GR Torrymeter readings and pH). The influence of both seasonal changes and fat deterioration were also considered. The results obtained indicate that TVB-N and TMA-N parameters are not good freshness indicators for this species, but Torrymeter readings and hypoxanthine values can be used as indicators of freshness. However, they must always be confirmed by a sensory evaluation. From the different combinations tried, the most highly significant degree of correlation was obtained between sensory evaluation and Torrymeter readings.
The quality and shelf life of whole ungutted and gutted sardines (Sardina pilchardus) stored in ice were studied. The changes in the fish were investigated by sensory assessments, chemical analyses and microbiological analyses. The sensory scores of uneviscerated and gutted sardines stored in ice at +4 °C were 7 days. The chemical indicators of spoilage, total volatile basic nitrogen and trimethylamine values of gutted sardine increased very slowly, whereas for whole ungutted samples higher values were obtained reaching a final value of 15.03–29.23 mg per 100 g and 2.36–4.16 mg per 100 g, respectively (day 9). Peroxide and thiobarbituric acid values remained lower for whole ungutted sardine samples until day 9 of storage, whereas for gutted fish were higher. The level of histamine exceeded the legal limit in whole ungutted sardine after 7 days of storage in ice, during which sardines were rejected by the sensory panel. Mesophilic aerobic bacteria count, H2S-producing bacteria, sulphide reducing anaerobe Clostridias, Enterobacteriaceae count of whole ungutted sardine samples are higher than gutted sardine samples during the storage. Psychrotrophic bacteria counts of the two groups were not different. The limits of microbiological data were not exceeded throughout the storage in both the groups’ samples.
Brazilian sardines (Sardinella brasiliensis) are the main fishery resource commercialized in Brazil. The traditional forms of storage and cooking (frozen and grilling) and its relation to changes of the fatty acids, cholesterol and cholesterol oxidation products (COP) formation were evaluated. Fresh sardines presented an important content of PUFA n-3 fatty acids (11.4±0.5 of eicosapentaenoic acid (EPA) and 16.7±0.3 of docosahexaenoic acid (DHA), g/100 g of the oil), that decreased significantly during processing, as well as the total cholesterol amount, with concomitant formation of cholesterol oxides. The cholesterol oxides determined in sardine samples were 19-hydroxycholesterol, 22(S)-hydroxycholesterol, 24(S)-hydroxycholesterol, 25-hydroxycholesterol, 25(R)-hydroxycholesterol and 7-ketocholesterol, being the main product the 19-hydroxycholesterol. High variations of the total COP contents (19.4±0.4–177.9±1.2 μg/g) was found during the experiment. Cholesterol oxides levels showed a negative correlation (r⩾0.84) with cholesterol, DHA and EPA content by principal components analysis, whereas cholesterol oxides levels increased while cholesterol, EPA and DHA values decreased in sardines grilled or storage for 120 days.
Freshness assessment of European eel (Anguilla anguilla) stored in ice and in boxes without ice at 3 ± 1 °C was assessed by sensory, chemical (total volatile basic nitrogen (TVB-N), thiobarbituric values (TBA), peroxide value (PV), free fatty acid (FFA), and pH) and microbiological (total viable counts, TVC) methods. The limit for sensory acceptability of eel stored in ice was ∼12–14 days, and ∼5–7 days at 3 ± 1 °C. TVB-N level of about ≥10 mg TVB-N 100 g−1 flesh could be regarded as the limit of acceptability. PV values and the release of FFA increased during storage in ice and at 3 ± 1 °C but the increases were greater at 3 ± 1 °C. Values of pH showed no statistically significant (P > 0.05) changes for eel stored in ice and at 3 ± 1 °C. Water losses of fillets stored at at 3 ± 1 °C were higher (P < 0.05) than those stored in ice. TBA values were found to fluctuate under both storage conditions. This study shows that sensory analysis of eel correlated well with microbiological analysis. The acceptability of eel decreased as TVB-N, FFA, PV and TVC values increased.
The paper examines the main constrains in stimulating extent of production driven supply chains, that could able to transform into market driven supply chain management.; Questionnaires, were developed and administered to marketing agents using purposive sampling, with the application of Porter’s diamond of national competitive advantage. Red sea being underexploited resource; and it is unique opportunity for the development of the country (MOF, 1997). However, this comparative advantage has never been converted to competitive advantage. Comparing to the percentage of fish population with in 100km from the coastal, Eritrea has the larger fish resource concentration in the region (73%). However, the sector has never made significant contribution to the country food security. The study confirms that all the role payers in the fish market chain and policy makers need to take a strategic approach, in identifying target markets, and ways to build strong and sustainable production. Moreover, all stack holder in the sector needs to formulate how to move up to: the value chain; niche marketing opportunity; converting comparative into competitive advantage; specifically focus on the services revolution; and overcoming technical and structural barriers.
Public interest in the health benefits of seafood lipids, or of fish oils, is a most unusual phenomenon because for once the recommendations of health authorities to "eat more fish" are in accord with newer and popular attitudes. Media exploitation of the more sensational health aspects is also generally in favor of more consumption of seafood. The public is however still confused by the multitude of species of fish and shellfish available, and in a quandary over whether fatty fish are risky in terms of calories or cholesterol, or of more benefit than lean fish in terms of omega-3 fatty acids. Most direct questions on how much omega-3 fatty acids are useful in the diet of an average individual may never be answerable until long term studies with humans are carried out. It does appear that marine fish can be broken down into four convenient categories: lean (including shellfish), low fat, medium fat and high fat; and in this review it is suggested that these could contribute, per 100 grams, respectively about 250, 750, 1000 and 2000 mg of total C20 + C22 omega-3 fatty acids. This intake can compare favorably with the alternative of commonly available fish oil capsules. Moreover this survey shows that at present the composite of total omega-3 fatty acids in fish and shellfish may contain roughly equal proportions of the functionally effective eicosapentaenoic acid, and of docosahexaenoic acid with its as yet unknown long-term biochemical effects, or be biased in favor of more of the latter. To assist the public, nutritionists, dietitians, and researchers this review discusses the distribution of fat in edible fish muscle, the classes of lipids encountered, and the major fatty acids of health interest. Included are limited numbers of analyses from parts of the world other than North America.
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.
In vitro studies of ovarian follicle maturation and ovulation in teleost fishes typically are conducted within a narrow range (7.5-7.8) of constant external (medium) pH, although there is evidence that pH can influence ovulation. Therefore, this study with Atlantic croaker investigated the effects of external pH on hormonally regulated in vitro maturation and ovulation as well as changes in the pH of ovarian fluid during in vivo maturation and ovulation. For the in vitro experiments, follicles were first incubated with human chorionic gonadotropin (hCG) to induce maturational and ovulatory competencies, and then with maturation-inducing hormone (MIH) to induce completion of maturation and ovulation. At a constant external pH within the range of 7.0-8.2, the lower pH levels (7.0-7.3) generally inhibited or slowed down hormonally induced maturation and ovulation whereas higher pH (7.6-8.2) facilitated these processes. When ovarian follicles were incubated at a constant pH of 7.6 during the priming incubation with hCG, changing the external pH during the incubation with MIH had relatively little effect on oocyte maturation or ovulation. Thus, the inhibitory effect of constant low levels of external pH (7.0-7.3) on maturation and ovulation may be primarily due to disruptions in the gonadotropin-dependent acquisition of maturational and ovulatory competencies. The pH of ovarian fluid remained constant at 8.5 during in vivo ovarian follicle maturation and ovulation. Subsequent in vitro tests showed that external pH of 8.5 enhances hormonally induced maturation and ovulation relative to pH of 7.6. These observations suggest that attention should be paid to the pH of incubation media used in basic research and in biotechnological applications relying on in vitro maturation and ovulation in teleosts. Further, an understanding of the physiological significance of the enhancing effect of alkaline pH on maturation and ovulation will require determination of the intrafollicular pH around the oocyte during the periovulatory period.
The aim of this work was to determine the concentrations of some essential and toxic elements in the muscle of ten species of commercial fish consumed in Portugal. We combined two different techniques for determination of the elements--energy-dispersive X-ray fluorescence (EDXRF) was used to quantify K, Ca, Fe, Zn, Se, Rb, and Sr and flame atomic-absorption spectrometry for analysis of Cr, Ni, Cu, Cd, Hg, and Pb. The latter technique was used because of its higher sensitivity, because these elements were not detected by EDXRF. The results obtained show a similar pattern for the trace elements. K and Ca are present at the highest concentrations in all the samples studied, from 0.6-1.3% and from 0.04-0.08%, respectively, followed by Zn, Fe, Sr, Se, and Rb. Sr is present at higher concentrations than Rb in all the species studied except meagre. Concentrations of the elements in octopus do not follow this pattern--Fe is present at a higher concentration than Zn. Low concentrations of Cr (0.66-1.5 microg g(-1)), Ni (0.11-0.24 microg g(-1)), Cd (0.01-0.08 microg g(-1)), Hg (0.49-2.74 microg g(-1)), and Pb (0.02-0.06 microg g(-1)) were observed in all the samples analysed. The concentration of Hg was highest in Helicolenus dactylopterus--5.4 microg g(-1) in one sample.
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- J Murray
- J R Burt
Murray, J., Burt, J.R., 2001. The Composition of Fish. Torry Advisory Note No. 38.
Ministry of Technology, Torry Research Station, U.K, pp. 14.