Effects of Culinary Methods on Nutritional Characteristics of the Edible Shellfish Noah’s Ark (Arca noae L., 1758) from Tunisian Coasts

Bivalves are known for their high nutritional value and are considered a healthy food for human consumption. The effect of different cooking methods (steaming, boiling, grilling, and frying) on proximate and fatty acid composition of Arca noae (Bivalvia: Linnaeus 1758) were determined. The comparison of raw and cooked Ark shell showed that the cooking had considerable effects on the nutritional quality of this species. Significant changes in moisture (%), protein (mg/g of flesh), total lipid (mg/g of flesh), and fatty acid composition (mg/g dry weight) were observed after cooking as compared to fresh Ark shell (p < 0.05). However, the analysis of malondialdehyde (MDA) and peroxide value (PV) showed that all cooking treatments led to lipid oxidation. Steaming, boiling, and grilling were found to be a suitable and healthier cooking processes for A. noae, since they conserve the amount of n-3 PUFA better as compared to frying.     

Seasonal Changes in Proximate Composition and Fatty Acid Profile of Pufferfish (Lagocephalus sceleratus Gmelin, 1789) from the Mediterranean Sea of Turkey

This study represents a first report on the proximate composition and fatty acid profile of Lagocephalus sceleratus from the Mediterranean Sea as well as seasonal changes and sexual differences. Significant variations in the proximate composition were observed during the months of the study (p < 0.05). The highest moisture, fat, protein, and ash contents were found to be 78.47, 0.33, 21.62, and 1.63%, respectively. Total saturated and monounsaturated fatty acid values were similar throughout the year despite individual variations of 24.22–29.46 and 7.87–13.94%, respectively. However, significant variations were observed in total polyunsaturated fatty acids as well as significant differences between sexes (p < 0.05) with some exceptions. The major fatty acid was found as docosahexaenoic acid (DHA), between 24.17 and 32.65%. Due to the low fat content of this species, the highest eicosapentaenoic acid (EPA) + DHA values were calculated as 80.93 mg/100 g of edible muscle. The results indicated that this species contains high nutritional properties in terms of protein content and fatty acid values.     

中国鲳成鱼和幼鱼肌肉生化成分的比较分析

利用常规肌肉生化成分测试方法测定了中国鲳成鱼和幼鱼肌肉的一般生化成分、氨基酸和脂肪酸含量。结果表明,中国鲳成鱼和幼鱼肌肉中的一般生化成分均具有显著性差异。除水分外,成鱼肌肉的粗灰分、粗蛋白和粗脂肪含量均显著性高于幼鱼(P<0.05)。中国鲳成鱼和幼鱼肌肉中含有包括色氨酸和牛磺酸在内的18种氨基酸,总量分别为78.68%和72.92%(质量分数,干样),其中包括人体必需氨基酸8种,总量分别为33.26%和31.05%,分别占氨基酸总量的42.28%和42.58%;中国鲳成鱼和幼鱼的必需氨基酸组成比例基本符合FAO/WHO的标准。中国鲳成鱼和幼鱼的限制性氨基酸均为色氨酸和蛋氨酸+胱氨酸,必需氨基酸指数分别为62.16和77.68,4种鲜味氨基酸含量分别为28%和26.44%(干样)。中国鲳成鱼和幼鱼肌肉中脂肪酸种类丰富,成鱼肌肉含有饱和脂肪酸(SFA)7种,单不饱和脂肪酸(MUFA)5种,多不饱和脂肪酸(PUFA)8种;而幼鱼肌肉中SFA8种,MUFA6种,PUFA7种。中国鲳成鱼和幼鱼肌肉中EPA含量较低,分别占肌肉脂肪酸的2.49%和4.86%;而DHA较高,分别占肌肉脂肪酸的10.26%和16.23%。中国鲳成鱼和幼鱼必需氨基酸的A/E值较为接近,大小顺序均为:赖氨酸>亮氨酸>精氨酸>缬氨酸>异亮氨酸>苏氨酸>苯丙氨酸>蛋氨酸>组氨酸>色氨酸。     

Seasonal Variations in Proximate and Fatty Acid Composition of Viscera of Sardinella aurita,Sarpa salpa,and Sepia officinalis from Tunisia

Seasonal variations of the proximate composition and fatty acid profiles in viscera from Sardinella aurita, Sarpa salpa, and Sepia officinalis were studied. Significant seasonal variations were observed in the amounts of moisture, lipid, protein, and ash between species. Viscera protein content undergoes large fluctuations. This tendency is different from results observed for the edible parts or for the whole body of many marine species. Ash content also showed significant differences. Lipid contents varied with seasons, in a proportionally inverse manner to water contents. Fatty acid composition showed significant differences from October to December. Interestingly, the highest total omega-3 contents were comparable to many commercial marine fish oils.     

中华绒螯蟹池塘套养与温室养殖的中华鳖雄体生物学指数和营养成分比较

分别取中华绒螯蟹(Eriocheir sinensis)池塘套养和温室养殖中华鳖(Trionyx sinensis)雄体(分别简称为"套养鳖"和"温室鳖")各5只,解剖取四肢肌肉、裙边和肝脏,分析和比较两种鳖的生物学指数,可食组织常规营养成分、氨基酸含量和脂肪酸组成的差异。结果显示:(1)温室鳖裙边指数(SI)和肝体比(HSI)均显著高于套养鳖(P0.05)。(2)套养鳖肌肉灰分和裙边水分含量均显著高于温室鳖,而裙边蛋白含量则以温室鳖较高(P0.01),套养鳖和温室鳖其余常规营养成分均无显著差异(P0.05)。(3)温室鳖肌肉和裙边中的大部分氨基酸、总必需氨基酸(∑EAA)和总氨基酸(TAA)含量显著高于套养鳖,半胱氨酸含量及EAA/TAA以套养鳖较高(P0.05);套养鳖和温室鳖肌肉和裙边中的必需氨基酸评分(EAAS)较为接近,而EAAS平均值以套养鳖较高。(4)温室鳖肌肉C18:1n9、C18:1n7及单不饱和脂肪酸(∑MUFA)总量显著高于套养鳖,而C22:6n3、总多不饱和脂肪酸(∑PUFA)、∑n-3PUFA、总高度不饱和脂肪酸(∑HUFA)含量及n-3/n-6以套养鳖较高(P0.05);就裙边而言,除温室鳖C17:0和C20:2n6含量显著高于套养鳖外(P0.05),其余脂肪酸含量均无显著差异(P0.05)。综上可见,中华鳖在两种养殖模式下均具有较高的营养价值。     

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.     

野生、池塘及工厂化养殖马口鱼肌肉营养成分的比较

为获知野生、池塘及工厂化养殖马口鱼肌肉营养成分的差异,实验分析了野生、池塘及工厂化养殖马口鱼的形态学指标、肌肉营养成分、氨基酸含量、脂肪酸含量、理化特性及重金属含量。结果显示,野生马口鱼肌肉中苯丙氨酸、天冬氨酸、必需氨基酸总量、非必需氨基酸总量及滴水损失显著高于池塘马口鱼;野生马口鱼脏体比、肌肉粗蛋白、支链氨基酸/芳香族氨基酸、C16:0及熟肉率显著低于工厂化马口鱼,但水分、甲硫氨酸、含硫氨基酸、C18:3n6、饱和脂肪酸、铅、镉和铜的含量显著高于工厂化马口鱼;野生马口鱼肥满度、肌肉中缬氨酸、亮氨酸、苏氨酸、赖氨酸、异亮氨酸、谷氨酸、酪氨酸、精氨酸、氨基酸总量、半必需氨基酸总量、鲜味氨基酸、苦味氨基酸、呈味氨基酸、C20:0、C20:2、C22:2、C22:1n9及C20:5n3的含量与工厂化马口鱼无显著性差异。研究表明,相比野生和池塘养殖,工厂化养殖可以提高马口鱼肌肉粗蛋白、氨基酸总量、C20:5n3、熟肉率及滴水损失,减少饱和脂肪酸、镉 、铅及铜,是一种较优的马口鱼养殖模式。     

中国北方野生雄绒螯蟹成蟹可食率和生化成分分析

比较了2017年10月由我国绥芬河、图们江和辽河采集的质量为80～160 g的野生雄绒螯蟹成蟹的组织系数、总可食率、可食组织中一般化学组成及脂肪酸组成.试验结果显示:(1)3个种群雄体性腺指数、肝胰腺指数和出肉率差异显著,但3个种群总可食率无显著差异(P>0.05).(2)就性腺而言,图们江种群水分含量最高,绥芬河种群...     

Influence of dietary nucleotides supplementation on growth,body composition and fatty acid profile of Beluga sturgeon juveniles (Huso huso)

Effect of different levels (0%, 0.15%, 0.25%, 0.35% and 0.50%) of Optimûn, a commercial nucleotide (NT) product, on the growth performance, body composition and fatty acid profile of juvenile Beluga sturgeon (Huso huso) (12.57 ± 0.5 g) was investigated over a 62‐day period. This experiment was done in fifteen 600 L tanks, each stocked with 30 fish. Fish fed nucleotide showed significantly better growth performance (P < 0.05). Incorporation of 0.25% and 0.35% NT resulted in whole body protein content elevation, but the other proximate composition indices were not influenced by dietary nucleotide treatments. There were significant differences in saturated fatty acids (SFA) and total unsaturated fatty acids (TUFA) levels among fish fed on different experimental diets, while monounsaturated fatty acids, polyunsaturated fatty acids (PUFA), n‐3 PUFA, n‐6 PUFA, n3/n6 and eicosapentaenoic acid + docosahexaenoic acid were not influenced by NT. The results showed that diet supplementation with 0.35% Optimûn (NT) enhance growth performance, also administration of 0.25% and 0.35% affected chemical composition, as well as decreased SFA/TUFA ratio of Beluga juvenile.     

Effect of amylase on growth,survival and proximate composition of the Polychaete,Perinereis cultrifera (Grube, 1840)

The effect of amylase on growth performance, survival rate and proximate composition of Perinereis cultrifera was investigated. The amylase produced by Bacillus sp. was added to polychaete basal diets at three concentrations such as 50, 100 and 150 mg kg^?1 in experiments I, II and III, respectively. After 90 days, polychaete receiving the diets supplemented with enzymes at 150 mg kg^?1 showed significantly better growth performance and survival rate than those fed the basal diet (Control). Among these experimental animals, the maximum protein, lipid, carbohydrate and ash contents were recorded in experiment III, whereas moisture content was maximum in control and minimum in experiment III. The essential fatty acids such as palmitic acid (C16:0), margaric acid (C17:0), stearic acid (C18:0) and arachidonic acid (C20:4ω‐6) occurred at higher concentration in experiment group than in control. Thus, the amylase produced by Bacillus sp. significantly influenced growth, survival rate and proximate composition of P. cultrifera which has importance in aquaculture industry.     

Assessment and comparison of proximate,fatty acid and mineral composition of six edible portions of South African cultured yellowtail (Seriola lalandi)

A whole fillet (A) and five distinct anatomical portions within a fillet (B–F) of South African farmed yellowtail were assessed for proximate, fatty acid and mineral composition. Within the whole fillet, moisture, protein, fat and ash accounted for 71%, 21%, 5% and 1% of the proximate composition respectively. Considerable inter‐muscular variation in nutritional composition was observed, however, the dorsal section (portions B and D) was most representative of the proximate, fatty acid and mineral composition of the whole yellowtail fillet and may be used in future studies. High variability in mineral and essential fatty acid content was observed and no one portion could be considered to contain a superior nutrient complex. South African farmed yellowtail can be considered a semi‐oily fish (5.3% fat) with relatively high levels of PUFA detected (PUFA > SFA > MUFA) primarily located in the dorsal and caudal sections. This study provided important information regarding the nutritional composition of South African reared yellowtail as well as recommendations regarding the sub‐sampling of specific portions for future nutrient composition studies.     

Seasonal Changes in Hoki (Macruronus novaezelandaie)

Abstract

Biological condition factors and proximate composition of hoki (Macruronus novaezelandaie) white muscle, dark muscle and liver vary considerably between individual fish and with season. Seasonal changes in the gonads and liver were correlated with concomitant changes in proximate composition of white muscle, dark muscle and liver. In white muscle there was an inverse relationship between protein and moisture content, while in dark muscle and the liver the inverse relationship was between lipid and moisture. These seasonal changes in proximate composition can be related to hoki's breeding cycle and have a direct effect on yields, quality and storage stability of products made from hoki.     

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.     

Fillet Quality and Processing Attributes of Postsmolt Atlantic Salmon,Salmo salar,Fed a Fishmeal‐free Diet and a Fishmeal‐based Diet in Recirculation Aquaculture Systems

Many studies have evaluated the adequacy of alternate ingredient diets for Atlantic salmon, Salmo salar, mainly with focus on fish performance and health; however, comprehensive analysis of fillet quality is lacking, particularly for salmon fed these diets in recirculation aquaculture systems (RAS). To this end, a study was conducted comparing fillet quality and processing attributes of postsmolt Atlantic salmon fed a fishmeal‐free diet (FMF) versus a standard fishmeal‐based diet, in replicate RAS. Mean weight of Atlantic salmon fed both diets was 1.72 kg following the 6‐mo trial and survival was >99%. Diet did not affect (P > 0.05) processing and fillet yields, whole‐body proximate composition(fat, moisture, protein), fillet proximate composition, cook yield, fillet texture, color, or omega‐3 fatty acid fillet content, including eicosapentaenoic acid and docosahexaenoic acid levels. Whole‐body ash content was greater in salmon fed the FMF diet. The FMF diet resulted in a wild fish‐in to farmed fish‐out ratio of 0:1 per Monterey Bay Aquarium's Seafood Watch criteria due to its fishmeal‐free status and use of lipids from fishery byproduct. Overall, fillet quality and processing attributes were generally unaffected when feeding a diet devoid of fishmeal to postsmolt Atlantic salmon cultured in RAS. [Correction added on 7 September 2017, after first online publication: the P value in Abstract has been changed from “P < 0.05” to “P > 0.05”.].     

Effects of exogenous dietary enzyme on growth, body composition, and fatty acid profiles of cultured great sturgeon Huso huso fingerlings

The effects of enzyme supplementation on growth, body proximate, and fatty acid composition of great sturgeon Huso huso fingerlings were investigated. Multienzyme (Kemin^?) was added to diet in different concentrations (0, 250, 500, 750, and 1,000 mg/kg). Fingerlings were randomly stocked in tanks and fed with the experimental diets three times a day at 5–10% body weight for 46 days. Fingerlings fed diets containing 250 mg/kg exogenous enzyme exhibited higher weight gain and specific growth rate. This level of enzyme in the diet significantly improved feed conversion ratio. Body protein and moisture decreased slightly when fish fed with enzyme-supplemented diets while fat increased. Fingerlings fed with 500 mg/kg enzyme in diet had higher contents of n-3 essential fatty acids and lower n-6/n-3 fatty acid ratio. Optimum growth performance in great sturgeon fingerlings can be obtained by 250 mg/kg multienzyme in the diet.     

Effect of dietary protein content on growth rate,survival and body composition of juvenile cauque river prawn,Macrobrachium americanum (Bate 1868)

We determined the effect of four concentrations of dietary crude protein, 30.7, 37.2, 41.8 and 46.8% on growth rate, survival and body composition of the juvenile cauque river prawn (Macrobrachium americanum). The prawns were hatched in the laboratory from the spawn of one wild ovigerous female. Prawns consuming 37.2% crude protein reached a final weight of 0.58 g (feed conversion ratio of 2.15), which was significantly better than the other treatments. Survival was 100% in all treatments. Protein content in the diets had no significant effect on whole body proximate composition and amino acid profile. Juveniles consuming the 37.2% crude protein diet grew faster than those fed the other diets. Specific growth rate was adjusted to the two‐slope broken‐line regression analysis model to estimate the optimal protein requirement. In conclusion, these results demonstrated that the 37.2% protein level diet is optimal for juvenile cauque river prawn M. americanum in the experimental conditions of this study.     

The effects of Spirulina platensis meal on proximate composition,fatty acid profile and lipid peroxidation of rainbow trout (Oncorhynchus mykiss) muscle

This study evaluated the effects of diets containing 0, 25, 50, 75 and 100 g kg^?1 Spirulina platensis on proximate composition, fatty acid profile and lipid peroxidation of rainbow trout (Oncorhynchus mykiss). Supplementation of S. platensis did not change moisture and protein contents, but fish fed 50 and 100 g kg^?1 S. platensis had lower muscle lipid content than those fed control diet (P < 0.05). Fish fed 100 g kg^?1 of S. platensis contained lower percentages of saturated and monounsaturated fatty acid and a higher percentage of polyunsaturated fatty acid than those fed control diet (P < 0.05). The n‐3/n‐6 ratio of the fatty acid increased and muscle atherogenic and thrombogenic indices were significantly decreased as the dietary supplement of S. platensis increased. Furthermore, lipid peroxidation of the fillet significantly decreased with increasing dietary S. platensis at 4 °C and at ?20 °C (P < 0.05). The results of this study show that supplementation of S. platensis to the diet improves muscle quality of the rainbow trout.     

秋季不同时期上市中华绒螯蟹可食率和品质比较

为全面了解中华绒螯蟹（Eriocheir sinensis）可食率和品质差异,对秋季不同时期上市的中华绒螯蟹可食率和品质进行了比较。在种植了伊乐藻（Elodea nuttallii）的池塘中,按照生态健康养殖的方法,养殖中华绒螯蟹扣蟹至成蟹。采用解剖和生化组成分析等方法探究秋季不同时期中华绒螯蟹的可食率、常规营养成分、脂肪酸和游离氨基酸组成及其含量。结果表明：（1）不论是雌体还是雄体,9月和10月肝胰腺指数（HSI）和性腺指数（GSI）均存在显著性差异（P<0.05）,出肉率（MY）、总可食率（TEY）和肥满度（CF）则无显著性差异（P>0.05）。仅HSI指标9月高于10月,其余指标均是10月较高。（2）9月和10月常规营养成分无显著差异项（P>0.05）较多,但雌体肝胰腺中水分、总脂,性腺中总脂,肌肉中水分和粗蛋白含量存在显著性差异（P<0.05）;雄体性腺中粗蛋白、总脂、灰分,肌肉中总脂含量存在显著性差异（P<0.05）。（3）9月和10月成蟹肝胰腺中仅1种脂肪酸含量差异显著（P<0.05）,占比为1/52,其余脂肪酸含量均无显著差异（P>0.05）;性腺中仅2种脂肪酸显著差异（P<0.05）,占比为2/52,其余均无显著性差异（P>0.05）;肌肉中11种脂肪酸显著差异（P<0.05）,占比为11/52,其余均无显著差异（P>0.05）。（4）9月和10月成蟹性腺中1种游离氨基酸显著差异（P<0.05）,占比为1/52,其余均无显著性差异（P>0.05）;肌肉中仅雄体牛磺酸（Tau）、丙氨酸（Ala）和亮氨酸（Leu）差异显著（P<0.05）,占比为3/52,其余均无显著性差异（P>0.05）。综上所述,中华绒螯蟹10月GSI、MY、TEY和CF高于9月,常规营养成分存在一定差异,性腺中脂肪酸和游离氨基酸含量差异较小,而肌肉中脂肪酸含量差异较大。整体上10月中华绒螯蟹可食率和品质要优于9月。     

中国近海日本鳗鲡玻璃鳗体组织营养成分及氨基酸、脂肪酸组成的比较

为了解日本鳗鲡玻璃鳗的早期营养需求，分别对中国近海6个不同地点玻璃鳗体组织一般营养成分、氨基酸和脂肪酸含量进行了分析。结果显示，野生玻璃鳗体组织中水分含量为78.62%±2.03%，干重基础下粗蛋白质含量为69.08%±0.64%、粗脂肪含量为11.96%±1.33%、粗灰分含量为11.45%±1.30%。在台州、舟山、南通和东台4个采样点的样品中，水分含量无显著差异，而粗蛋白含量以舟山点最高、粗脂肪含量最低，并且舟山点样品肠道内发现可见内容物。玻璃鳗样品中氨基酸含量以谷氨酸、天门冬氨酸、赖氨酸、亮氨酸最高，半胱氨酸最低；除舟山点外，各采样点氨基酸含量无明显差异。不同洄游地点玻璃鳗组织中脂肪酸含量均以C16:0、 C18:1n9、 C20:5n3(EPA)、 C22:5n3、 C22:6n3(DHA)为主要成分，其中EPA和DHA共占脂肪酸总量的31.59%±1.00%，不同洄游地点样品必需脂肪酸含量差异明显。研究表明，必需氨基酸、必需脂肪酸对于玻璃鳗的正常生长存活具有重要意义。此外，对比不同地点营养物质组成及稚鱼饵料理论需求量分析，推测舟山点海洋环境中包含更适合玻璃鳗稚鱼摄食的食物，...     

A Review on Fish Lipid: Composition and Changes During Cooking Methods

Fish lipids are known to be beneficial for human health since they are rich in eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). This benefit can be affected by some processing or cooking methods. The effects of different cooking methods on lipid content and fatty acid composition of different fish species have been previously studied. In this article, the fish lipid characteristics and their changes during different cooking methods were reviewed. The fat content and fatty acid composition of fish vary according to the species, season, and environmental conditions. The fish lipid characteristics also change during different cooking processes. Frying generally gives higher changes in the fish lipid composition than other cooking methods. For example, frying results in higher losses of DHA and EPA (compared to other cooking methods). Further, the lipid changes occurring during frying depend on the fat content of the fish, the frying oil composition, and the type of frying technology.