Oxidative Stability of Common Kilka (Clupeonella cultriventris caspia) Oil Supplemented with Microwave Extracted Ghure (Unripe Grape) Marc Extract

The objective of this study was to evaluate the effect of microwave extracted Ghure (unripe grape) marc extract on common kilka (Clupeonella cultriventris caspia) oil oxidation during accelerated storage. The antioxidant activity of Ghure marc extract was compared with those of α-tocopherol and BHT. The Ghure marc extract significantly reduced the peroxide and p-anisidine value of kilka oil. Even though the effect of Ghure marc extract on reducing the oxidation of kilka oil was similar to the effect of BHT, it was functionally more effective than α-tocopherol. Generally, Ghure marc extract could be considered as a potential source of natural antioxidants, with inexpensive costs, for improving the oxidative stability of kilka oil.

Abbreviations: AA, Antioxidant activity; AOP, Antioxidant power; AV, p-Anisidine value; CUPRAC, Cupric ion reducing antioxidant capacity; DHA, Docosahexaenoic acid; EPA, Eicosapentaenoic acid; FIC, Ferrous ion chelating; GME, Ghure marc extract; FRAP, Ferrous ion reducing antioxidant power; KO, Kilka oil; IP, Induction period; MAE, Microwave-assisted extraction; MUFA, Monounsaturated fatty acid; PUFA, Polyunsaturated fatty acid; PV, peroxide value; PF, Protection factor; RSA, Radical scavenging activity; SFA, Saturated fatty acids; TFC, Total flavonoid content; TPC, total phenolic content TV, totox value.     

Proximate Composition,Cholesterol, and Fatty Acid Content of Brown Shrimp (Crangon crangon L. 1758) from Sinop Region,Black Sea

Proximate composition, cholesterol, and fatty acid content of brown shrimp (Crangon crangon L. 1758) harvested from the Sinop region of the Black Sea in Turkey was determined. Crude protein, lipid, moisture, and ash contents were 18.47 ± 0.09 g/100 g, 0.95 ± 0.05 g/100 g, 79.21 ± 0.01 g/100 g, and 1.39 ± 0.01 g/100 g, respectively. Cholesterol content was 173.56 ± 0.24 mg/100 g. Fatty acid composition was 33.04% saturated (SFAs), 22.17% monounsaturated (MUFAs), and 29% polyunsaturated (PUFAs). Among the SFAs, palmitic acid (C16:0) was predominant at 20.69% of the total fatty acid composition. Oleic acid (C18:1) was the predominant MUFA (14.25%), and the highest PUFAs were eicosapentaenoic acid (EPA, C20:5n-3) and docosahexaenoic acid (DHA, C22:6n-3), contributing 41% and 32% to the total PUFA content of the lipids, respectively. Thrombogenicity (TI) and atherogenicity (AI) index values were 0.31 and 1.34, respectively. The highest essential amino acids were leucine, lysine, valine, and isoleucine; while the highest levels of non-essential amino acids were aspartic acid, glutamic acid, glycine, and alanine, respectively.     

Lipid Changes During Long-Term Storage of Canned Sprat

Lipid changes during canning and 3-years storage of oil and brine canned sprat were studied. Thermal treatment during precooking and sterilization produced an increase in free fatty acid content. Secondary oxidation product showed a considerable increase in canned samples after storage time. A significant increase was found by comparing the fluorescence shift measured in both canned samples with cooked fish. The fluorescence compound in both filling media was increased after 3 years. Oil canning affected the sprat fatty acids composition. Results showed the amount of saturated fatty acids (SFA), monounsaturated fatty acids (MUFA), and Σω3 significantly decreased in oil canned samples. However, the polyunsaturated fatty acids (PUFA) and Σω6 had the opposite behavior. The latter effect was more marked with increased storage time. Results showed the amount of SFA, MUFA, PUFA, and Σω3 did not alter in brine canned samples. After storage, the amount of MUFA and Σω3 decreased, and the content of SFA increased in brine canned samples.     

Simultaneous Extraction and Fractionation of Fish Oil from Tuna By-Product Using Supercritical Carbon Dioxide (SC-CO2)

ABSTRACT

Fish oil was extracted and simultaneously collected into six fractions based on molecular weight and the chain length of triglycerides in terms of fatty acid constituents without splitting of the triglycerides, using supercritical carbon dioxide (SC-CO₂) at optimized conditions of 40 MPa, 65°C, and a flow rate 3 mL min^?1. In each type of fractionation, the first fraction (F1) was rich in saturated fatty acids (SFA; 52.57 to 61.26%), followed by monounsaturated fatty acids (MUFA; 22.17 to 23.22%) and polyunsaturated fatty acids (PUFA; (0.54 to 20.37%); the sixth fraction (F6) was rich in PUFA (48.93%), followed by MUFA (33.59%) and SFA (13.61%). It was obvious that short-chain fatty acids were extracted at an earlier fraction; therefore, the latter fractions were dominant in long-chain fatty acids, especially MUFA and PUFA. Thus, omega-3 fish oil (last three fractions) was successfully separated to be used as a value-added health product.     

黄颡鱼早期发育阶段受精卵和鱼体脂肪酸组成变化

研究了黄颡鱼受精卵孵化期间和仔鱼发育阶段脂肪含量和脂肪酸的组成变化规律.采用常规化学分析方法和气相色谱法对黄颡鱼从鱼卵受精开始至仔鱼孵化后未投饵的7 d内的脂肪含量和脂肪酸组成进行测定.结果表明,受精卵在整个孵化期间脂肪含量有下降趋势.受精卵中不饱和脂肪酸含量大于饱和脂肪酸含量.受精卵在整个孵化期间各种脂肪酸含量无明显变化.仔鱼孵化后,鱼体总脂肪含量急剧下降,总脂含量从0日龄的4.57%降低到7日龄的0.75%.仔鱼在饥饿期间鱼体脂肪酸组成发生明显变化,单不饱和脂肪酸含量下降最为明显,尤其是C18:1.仔鱼在饥饿期间,脂肪酸按n-9>n-6>n-3顺序被先后利用,黄颡鱼仔鱼发育阶段主要以单不饱和脂肪酸作为能量代谢基质,而C20:4n6(AA)和C22:6n3(DHA)优先于C20:5n3(EPA)被保存下来.     

An Invasive Shrimp Species,Machrobrachium nipponense,in Anzali Wetland Demonstrated a Potential Source for Commercial Fishing

ABSTRACT

The proximate content, fatty acids composition, and nutritional quality index (NQI) of Macrobrachium nipponense at three habitats in the Anzali wetland in Iran were investigated as a potential source for human consumption. The highest amounts of protein, lipid, ash, and energy contents in muscle of M. nipponense were showed in autumn (non-reproductive season) (p < 0.05). The main monounsaturated fatty acids (MUFA) were oleic acid (C18:1 n9 C, C18:1 ω9 T) and palmitoleic acid (C16:1). Moreover, the main polyunsaturated fatty acids (PUFA) were docosahexaenoic acid (DHA, C22:6 n3), eicosapentaenoic acid (EPA, C20:5n3), arachidonic acid (ARA, C20:4 n6), linoleic acid (LA, C18:2 ω6), and α-linolenic acid (ALA, C18:3 n3). The predominant individual saturated fatty acid (SFA) was palmitic acid (0.07–13.4%), while oleic acid (14.7–26.3%), EPA (3.5–12.7%) and linoleic acid (0.04–14.9%) represented the most abundant individual MUFA and PUFA in M. nipponense. The highest mean value of EPA+DHA (14.0), n3/n6 (1.02), ΣMUFA/ΣSFA (1.05), ΣPUFA/ΣSFA (1.04), and EPA/DHA (3.8) ratios in M. nipponense was in autumn. The range of atherogenicity index (AI) and thrombogenicity index (TI) was much lower, from 0.42 to 0.6 and from 0.33 to 0.57, respectively, in terms of season. The results obtained in the present study show that M. nipponense is an excellent nutritional food source in the Anzali wetland.     

The Variations in Proximate Chemical Composition and Fatty Acid Profile in Different Parts of the Thornback Ray (Raja clavata) Caught from Black Sea,Turkey

Proximate chemical composition and fatty acid (FA) profile of different parts and sexes of ray (Raja clavata) were compared. The proximate values of liver samples significantly differed from other body parts (p < 0.05). Pectoral fin had the highest moisture, protein, and ash contents (78.6, 20.5, and 1.2%, respectively). The highest fat content (39.7%) was observed for liver samples. A significant variation was also observed between sexes in terms of proximate and FA values (p < 0.05). The levels of saturated (SFA), monounsaturated (MUFA), and polyunsaturated fatty acids (PUFA) varied between 27.1–32.1, 14.9–19.0, and 34.3–39.5%, respectively, in total fatty acid methyl esters (FAME). The highest total PUFA and docosahexaenoic acid (DHA) values were observed in the edible portion of liver for both sexes due to high contents of fat, despite the low values of % total FAME in comparison with other body parts. Significant variations among FA levels were observed for different body parts (p < 0.05). The highest DHA and eicosapentaenoic acid (EPA) values were found in the edible portion of the liver and calculated as 6.8 and 2.3 g/100 g, respectively, indicating the importance of utilizing the liver of this species.     

The Effects of Season and Site of Catch on Morphometric Characteristics,Mineral Content,and Fatty Acids of Sardines (Sardina pilchardus) Caught on the Algerian Coast

The variation of morphometrics, mineral content, and fatty acid composition of sardines was determined in relation to season and site of catch in the Mediterranean Sea. Sardines were caught in two regions of the Algerian coast: Mostaganem and Béni-Saf. In both sites, the contents of phosphorus (223 and 211 mg 100 g^?1) and sodium (95 and 10 mg 100 g^?1) were higher in June than in February. Total lipid content was related to the season, being low in winter (2.9%) and high in summer (11.3%). The fatty acid composition shows a high content of polyunsaturated fatty acids (PUFA) dominated by n-3 fatty acids eicosapentaenoic acid (EPA C20:5 n-3; 10%) and docosahexaenoic acid (DHA C22:6n-3; 25%). However, the content of n-6 fatty acids was relatively low both in winter (3.4%) and summer (4.7%). The saturated fatty acid (SFA) content was appreciable in sardines, which range from 34% to 37% according to season. This is in agreement with the literature related to the Mediterranean sardine.     

Comparative fatty acid profiles of wild and farmed tropical freshwater fish rohu (<Emphasis Type="Italic">Labeo rohita</Emphasis>)

The proximate composition of the whole body and the fatty acid composition of the liver, muscle, eye and brain of wild and cultured rohu (Labeo rohita) were analyzed. The cultured species was found to have significantly (P < 0.05) higher lipid contents than its wild counterpart. The saturated (SFA) and monounsaturated (MUFA) fatty acid contents were significantly higher in the cultured species, whereas the n-6 and n-3 polyunsaturated fatty acid (PUFA) levels were higher in the wild species. Fatty acids C16:0 and C18:1 n-9 were the principal fatty acids of the SFAs and MUFAs, respectively, identified in the analyses. Docosahexaenoic acid, eicosapentaenoic acid, and arachidonic acid were the predominant PUFAs in both groups, and all three were found to be present at significantly (P < 0.05) higher levels in the wild species. Erucic acid (C22:1 n-9), which was the predominant fatty acid (30.76%) in the feed, was detected only at low levels in muscle (0.30%), liver (1.04%) and eye (1.28%) of cultured fish tissue.     

宁波地区桃花水母的脂肪酸组成研究

2004年10月、2005年7月于浙江省宁波市七塔寺、江北区、天童寺采得多个桃花水母标本.用GC/MS法分析后的结果表明,三地桃花水母总脂含量平均值为16.30%.共检测到加种脂肪酸,饱和脂肪酸(SFA)8种、单不饱和脂肪酸(MUFA)5种,多不饱和脂肪酸(PUFA)7种.其中PUFA含量最高,占总脂肪酸的44.37%～50.59%,而SFA和MUFA分别占总脂肪酸的33.96%～39.14%和11.32%～21.67%.     

察尔森水库细鳞斜颌鲴营养成分分析及评价

本试验对察尔森水库细鳞斜颌鲴(Plagiognathops microlepis)肌肉营养成分进行了分析及评价。试验采用常规营养成分分析法对细鳞斜颌鲴肌肉一般营养成分、氨基酸组成、脂肪酸组成进行了测定。结果表明:细鳞斜颌鲴肌肉中水分含量为79.31%、粗蛋白含量为16.56%、粗脂肪含量为0.94%、灰分含量为1.13%、总糖含量为0.38%。细鳞斜颌鲴肌肉共检出18种氨基酸,其中必需氨基酸(EAA)8种,非必需氨基酸(NEAA)10种,总氨基酸(TAA)含量为16.28%,EAA含量为6.72%,NEAA含量为9.56%;EAA/TAA(41.29%)及EAA/NEAA(70.32%)均在FAO/WHO推荐值以上。氨基酸评分(AAS)和化学评分(CS)结果是第一限制性氨基酸均为色氨酸(Trp),而第二限制性氨基酸,AAS是苏氨酸(Thr),CS是苯丙氨酸+酪氨酸(Phe+Tyr)。细鳞斜颌鲴肌肉共检出21种脂肪酸,其中7种饱和脂肪酸(SFA)、3种单不饱和脂肪酸(MUFA)、11种多不饱和脂肪酸(PUFA),分别占脂肪酸总量的25.22%、22.02%、37.76%;C20∶5n3(EPA)含量为11.87%,C22∶6n3(DHA)含量为11.55%。从营养分析结果来看,细鳞斜颌鲴是一种营养价值极高的食用鱼类。     

Effect of dietary saturated and monounsaturated fatty acids in juvenile barramundi Lates calcarifer

Barramundi (Lates calcarifer), a catadromous teleost of commercial interest, perform well when fed a wide range of dietary oils. However, the range of alternative oils now being explored is typically rich in saturated and monounsaturated fatty acids (SFA and MUFA). In this study, the response of juvenile barramundi (47.0 g per fish initial weight) fed isolipidic and isoenergetic diets with 82 g kg^?1 added oil was tested. The experimental test diets had a 2 : 1 or 1 : 2 ratio of SFA to MUFA (SFA‐D and MUFA‐D, respectively) compared to a control diet (CTRL‐D) fed for 8 weeks. The diets containing mostly olive oil (dietary MUFA‐D) and mostly refined palm oil (dietary SFA‐D) did not impact the growth performance or feed utilization parameters of the barramundi. The in vivo beta‐oxidation activity was consistent with the dietary fatty acid composition, with the most dominant FA being heavily beta‐oxidized. Together, the in vivo whole‐body mass balance of fatty acids showed that n‐3 long‐chain polyunsaturated fatty acids (LC‐PUFA) were most efficiently utilized in the SFA‐D‐ and MUFA‐D‐fed fish. This study provides evidence that additional dietary MUFA and SFA are suitable lipid classes for juvenile barramundi and they are both equally efficient at sparing LC‐PUFA from an oxidative fate.     

低盐碱池塘养殖雅罗鱼及其杂交种肌肉营养成分分析

本研究旨在为池养雅罗鱼肌肉营养成分的评定和规模化配合饲料的配制提供基础数据。选取达里湖瓦氏雅罗鱼(Leuciscus waleckii,简称DL)、松花江瓦氏雅罗鱼(L.waleckii,简称SHJ)、高体雅罗鱼(L.idus,简称GT)以及种内杂交种(达里湖瓦氏雅罗鱼♀×松花江瓦氏雅罗鱼♂,简称DS)和种间杂交种(达里湖瓦氏雅罗鱼♀×高体雅罗鱼♂,简称DG)各15尾,每种鱼等量分成3组,测定其背部肌肉的一般营养成分、氨基酸和脂肪酸含量。结果显示:1)除水分含量无明显差异外,5种养殖雅罗鱼的灰分、粗蛋白和粗脂肪的含量均出现明显差异(P0.05)。其中DS杂交的灰分(1.77%)含量显著高于其他4种雅罗鱼(1.16%~1.22%),粗脂肪含量(7.23%)显著高于其双亲组合(DL 4.31%,SHJ 4.22%)及含量最低的DG杂交(3.32%),表现出超亲的杂种优势;5种养殖雅罗鱼具有较高的蛋白质含量(17.05%~18.80%),其中DG和DL的蛋白质含量明显高于其他3种养殖群体(P0.05),显示出较强的杂种优势;2)5种雅罗鱼肌肉中均测定出18种氨基酸,氨基酸总量(TAA)介于73.058%~79.289%,DG和DL的TAA含量、AAS、CS及EAAI指数均高于其他3种雅罗鱼,与其粗蛋白的测定结果相符,表明母本DL将其高蛋白的遗传特性很好地遗传给了子代,进一步证明了杂种优势;3)5种雅罗鱼肌肉中均检测到23种脂肪酸,饱和脂肪酸(SFA)、单不饱和脂肪酸(MUFA)和多不饱和脂肪酸(PUFA)含量分别为15.03%~19.06%、49.15%~53.92%和27.54%~29.40%,PUFA/SFA比值介于1.53~1.83;SFA和PUFA含量较高的是GT和DL,而MUFA含量较高的是DG和DS两个杂交种。综上所述,5种盐碱池塘养殖雅罗鱼的肌肉营养成分较均衡,属优质蛋白质;杂交选育可以有效改善杂交种的肌肉营养品质,获得的高脂高蛋白的DS杂交和低脂高蛋白的DG杂交可以满足不同的市场需求。     

罗非鱼不同组织脂肪酸含量的分析

分别取罗非鱼(Oreochromis niloticus)的肉、脂肪、肝、眼和皮等组织,用氯仿-甲醇(2∶1,v/v)提取,以C17∶0为内标物,利用气相色谱-质谱法(GC/MS)分析了各组织脂肪酸种类及含量。结果显示:罗非鱼各种组织中含有16种脂肪酸,富含多不饱和脂肪酸。脂肪组织中的脂肪酸含量最高,其次是眼睛、肝脏、鱼肉和鱼皮;各组织中饱和脂肪酸(SFA)含量为202~8869 mg/kg,主要为棕榈酸(C16∶0)和硬脂酸(C18∶0);单不饱和脂肪酸(MUFA)含量为293~11219 mg/kg,主要为棕榈油酸(C16∶1)和油酸(C18∶1);多不饱和脂肪酸(PUFA)含量为362~8293 mg/kg,主要是亚油酸(C18∶2)、亚麻酸(C18∶3)和二十二碳六烯酸(DHA,C22∶6);n-6/n-3为1.20~2.46。     

不同生长时期红螯螯虾肌肉和肝胰腺内氨基酸和脂肪酸变化分析

为了研究不同生长时期红螯螯虾(Cherax quadricarinatus)肌肉和肝胰腺内脂肪酸和氨基酸的动态变化,选取90 d (第二性征未发育)、140 d (第二性征发育成熟)和180 d (性腺发育成熟)的红螯螯虾,分别测定其肌肉和肝胰腺内氨基酸和脂肪酸的含量。结果显示,90 d红螯螯虾肌肉中的必需氨基酸总量显著高于其他2个时期(P<0.05);而红螯螯虾肝胰腺内必需氨基酸总量和非必需氨基酸总量均随着日龄增加而逐渐下降。比较不同生长时期肌肉中脂肪酸含量发现,随着日龄增长,饱和脂肪酸(SFA)含量呈下降趋势;而单不饱和脂肪酸(MUFA)含量呈先上升后下降的变化趋势,140 d含量最高[(25.69±0.42)%];多不饱和脂肪酸(PUFA)含量呈上升的变化趋势。肝胰腺中SFA含量在 3个生长时期内无显著性差异(P>0.05),MUFA含量呈先上升后下降的变化趋势,140 d含量最高[(37.44±0.59)%],而PUFA含量变化与MUFA正好相反。营养价值评估结果显示,180 d (可上市销售)的红螯螯虾肌肉内必需氨基酸指数(49.96%)高于联合国粮农组织/世界卫生组织(FAO/WHO)评分模式(31.50%)和全鸡蛋蛋白质模式(43.10%),是较为理想的优质食物蛋白源。由上可知,在不同生长时期,肌肉和肝胰腺中的氨基酸、脂肪酸的主要消耗不同,研究结果对了解不同生长时期红螯螯虾营养需求、开发红螯螯虾配合饲料提供了参考依据。     

干燥方法及保存条件对小球藻粉脂肪酸含量和种类组成的影响

研究了低温烘干、真空冻干和微波干燥3种干燥方式对蛋白核小球藻粗脂肪、脂肪酸含量和种类组成的影响及不同保存条件下脂肪酸的变化规律。试验结果表明,低温烘干藻粉的粗脂肪含量明显低于真空冻干藻粉和微波干燥藻粉。3种干燥方式对小球藻脂肪酸含量无显著影响,但藻粉颜色明显不同。藻粉脂肪酸含量与鲜藻之间无显著差异。在小球藻粉保存过程中,脂肪酸种类组成保持不变。藻粉在常温(14.5～18.5℃)下保存半年、4℃下保存1年时,多不饱和脂肪酸含量显著减少,饱和脂肪酸和单不饱和脂肪酸含量显著增加。在-24℃下保存1年时,各脂肪酸含量无明显变化。     

Fatty Acid Profiles of Different Shrimp Species: Effects of Depth of Catching

The aim of this study was to investigate fatty acid profiles of different shrimp species caught from deep water and shallow water. The shrimp species investigated in the study were Aristeus antennatus, Aristeomorpha foliacea, Plesionica martia, Parapenaeus longirostris, and Plesionica edwardsi from deep water; and Metapenaeus monoceros, Penaeus semisulcatus, Penaeus kerathurus, and Penaeus japonicus from shallow water.

Fatty acid composition of shrimps varied. The main fatty acids were C18:1n9, C16:0, C25:6n3, C22:5n3, and C18:0. Saturated, monounsaturated, and polyunsaturated fatty acid (PUFA) contents of P. longirostris, P. edwardsi, and M. monoceros were markedly different, respectively. The ratio of n6/n3 of the edible tissue of M. monoceros was found to be 0.795, whereas this value was 0.152 in A. foliacea. Among the species studied, the highest docosahexaenoic acid + eicosapentaenoic acid value was found for P. kerathurus. The levels of PUFAs of shallow water shrimps (ranging from 33.44 to 42.77%) were found to be higher than those of deep water shrimps (ranging from 29.68 to 33.95%). Marine animals in the upper water layers gain nutrition through phytoplankton which provides n-3 PUFA depending on solar energy. Shallow water shrimp species provide a satisfying amount of PUFA.     

Effects of grape Vitis vinifera seed oil supplementation on growth,survival, fatty acid profiles,antioxidant contents and blood parameters in rainbow trout Oncorhynchus mykiss

In this study, effects of grape Vitis vinifera seed oil supplementation (0, 250 mg, 500 mg, 1,000 mg/kg feed) for 60 days on rainbow trout Oncorhynchus mykiss juveniles were investigated. The average final fish weights were not different between the control group and 500 mg/kg feed group (p > .05), but 250 mg/kg feed group were lower than those of the control group, and 1,000 mg/kg feed group were higher than those of the control group. Although the SFA, MUFA and n3 ratios of the control group were higher than that of the other groups, no statistical difference was found. The highest fatty acids in the fish were palmitic acid C 16: 0 in the SFA group and C 18: 1n‐9 and docosahexaenoic acid C 22: 6n‐3 in the PUFA group. The EPA ratio was significantly increased in all groups compared with the control group. The DHA ratio was significantly higher in the control group than in the experimental groups, and there was no difference between the experimental groups. Urea were significantly lower in the 250 mg/kg feed group. Total protein and aspartate aminotransferase were significantly increased in the 1,000 mg/kg feed group. Only the 1,000 mg/kg feed group showed an increase in antioxidant activities, and this concentration also yielded positive results in terms of growth performance, survival rates, fatty acid composition and antioxidant enzyme activities in rainbow trout juvenile and can be used as a natural feed additive.     

黑斑原(鮡)肌肉脂肪酸及无机盐组成特征分析

为探究黑斑原肌肉营养成分,合理开发和保护利用黑斑原种质资源,分析采自西藏自治区日喀则市昂仁县境内(N 29°27′58.72″,E 86°54′36.06″)体质量为(158.92±24.10) g的黑斑原肌肉脂肪酸和无机盐组成成分。试验结果显示,黑斑原肌肉(鲜样)中含有16种脂肪酸,其中总饱和脂肪酸8种,总量为1015.7 mg/kg,单不饱和脂肪酸2种,总量为494.4 mg/kg,多不饱和脂肪酸6种,总量为1148.3 mg/kg,必需脂肪酸含量为108.37 mg/kg,二十碳五烯酸和二十二碳六烯酸含量为960.08 mg/kg。黑斑原肌肉的致动脉粥样硬化指数和血栓形成指数分别为0.40和1.18。黑斑原肌肉中共检出无机盐元素19种,其中K含量最高,为4061.23 mg/kg,V含量最低,为0.01 mg/kg,其中Ca∶P为1∶164,Na∶K为0.33∶1。对黑斑原肌肉中部分无机盐元素进行了风险评估,Zn元素风险指数最大,最大风险指数为16.13%~39.53%,Se元素的风险指数最小,最大风险指数为0.02%~0.03%,所评估的几种无机盐元素风险指数均在安全范围之内。综上,黑斑原肌肉中多不饱和脂肪酸含量丰富,无机盐元素含量丰富,具有较高的食用和保健价值。     

Nutritional Composition and Thermal Properties of Goldstripe Sardinella (Sardinella gibbosa) Fillets and By-Products

Fish is a nutritious food for the whole family and a good source of protein and n-3 fatty acids. The fish-processing industry produces tonnes of fish-processing waste and by-products annually. Disposal of untreated by-products of the fish-processing industry may cause environmental pollution. Sardinella gibbosa or goldstripe sardinella is commonly used in surimi and fish cracker productions in Malaysia. However, data on the nutritional composition of goldstripe sardinella fillets (GSF) and by-products (GSB) remain limited. The objectives of this study are to determine the nutritional composition and thermal properties of fillets and by-products of S. gibbosa. Results showed that the protein and moisture contents of GSF were higher than GSB. Conversely, the ash and fat levels of GSF were lower than GSB. Levels of saturated fatty acids (SFA) in GSF and GSB were higher than monounsaturated fatty acids (MUFA) and polyunsaturated fatty acids. Palmitic acid and oleic acid were the major SFA and MUFA found in GSF and GSB. Both GSF and GSB contain higher percentages of DHA and EPA. Melting and crystallization profiles of the oil from S. gibbosa fillets were similar to by-product oil, which was related to their fatty acid content.