Composition of Lipids and Proteins of Deboned Minced and Filleted White Sucker (Catostomus Commersoni)

Mai, J.; Kinsella, John E.

doi:10.1111/j.1745-4514.1980.tb00779.x

Cited by 14 publications

(11 citation statements)

References 25 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…These results are consistent with the erstwhile work done on the White Sucker fish, which indicated higher DHA and EPA, and lower AA. [62][63][64] Our results confirm the well known fact that fish is an omega--3 rich food choice because of its primary source of essential fatty acids and dem--onstrate that presented analytical protocol can be used for assessing the nutritional value of fish products in simple and relatively fast manner. Clinical data analysis Using the validated SPME method, fatty acid changes were monitored in seven patients.…”

Section: Equationsupporting

confidence: 83%

Application of Solid Phase Microextraction for Quantitation of Polyunsaturated Fatty Acids in Biological Fluids

et al. 2014

View full text Add to dashboard Cite

Development of a straightforward strategy for simultaneous quantitative analysis of nonesterified fatty acids (NEFA) species in biofluids is a challenging task because of the extreme complexity of fatty acid distribution in biological matrices. In this study, we present a direct immersion solid phase microextraction method coupled to liquid chromatography--mass spectrometry platform (DI--SPME--HPLC--ESI --MS ) for determination of unconjugated fatty acids (FA) in fish and human plasma. The proposed method was fully validated according to bioanalytical method validation guidelines. The LOD and LOQ were in the range of 0.5--2 and 5--12 ng/ml, respectively, with a linear dynamic range of 100 fold for each compound. Absolute and relative matrix effects were comprehensively evaluated and found to be in the acceptable range of 91--116%. The affinity constant (K a ) of individual FAs to protein albumin was determined to be 9.2×10 4 to 4.3×10 5 M -1 . The plasma protein binding (PPB%) was calculated, and found to be in the range of 98.0--99.7% for different polyunsaturated fatty acids (PUFAs). The PUFAs under study were found at a high concentration range in fish plasma, whereas only a few were within quantification range in control human plasma. The method was successfully applied for monitoring PUFA changes during the operation in plasma samples obtained from patients undergoing cardiac surgery with the use of cardiopulmonary bypass (CPB). The most significant contribution induced by surgery was noticed in the concentration level of α--linolenic acid (18:3, ALA), arachidonic acid (20:4, AA), and docosahexanoic acid (22:6, DHA) soon after administration of CPB in all cases.

show abstract

Section: Equationsupporting

confidence: 83%

Application of Solid Phase Microextraction for Quantitation of Polyunsaturated Fatty Acids in Biological Fluids

et al. 2014

View full text Add to dashboard Cite

show abstract

“…Thus, determination of FFA levels can be a good index to indicate influence of lipolytic enzymes on fish lipid and other meat products (Aubourg, 2001). Accumulation of free fatty acids in fish flesh brings about unfavorable taste and tissue damages due to bonding to protein of flesh (Mai and Kinsella, 1980). In this study, FFA level in fillets increased during preservation.…”

Section: Discussionmentioning

confidence: 93%

The Influence of Different Dietary Carbohydrate to Lipid Ratios on Some Qualitative Characteristics of Fillets of Beluga (Huso huso) During Refrigeration

Shábanpour

Asghari

Pakravan

2013

Journal of Aquatic Food Product Technology

View full text Add to dashboard Cite

In this study, juvenile beluga (Huso huso) were fed diets containing different carbohydrate to lipid ratios for 5 months. At the end of the culture period, proximate compositions of the fish carcasses (moisture, protein, fat, and ash) were measured. Then, qualitative changes in the fishes were evaluated during 24-days refrigeration (4 • C), along with changes in their total volatile bases nitrogen (TVN), thiobarbituric acid (TBA), free fatty acids (FFA), pH, and muscle texture profile analysis. The results of proximate analysis of the carcasses showed that moisture, protein, and ash of the carcasses increased significantly (p < 0.05) with higher carbohydrate to lipid ratio, but fat content of the carcasses decreased significantly (p < 0.05). Further, during refrigeration, TVN, TBA, and FFA increased significantly in all the samples (p < 0.05), but these changes did not follow the same pattern in all the treatments. Tissue hardness decreased during preservation. Although pH changes in the fillets were low, they were significant and without a clear-cut pattern. The results showed that use of different carbohydrate to lipid ratios in diet does not lead to clear-cut changes in qualitative characteristics of beluga fillets during refrigeration.

show abstract

“…Lipid oxidation products and FFA formed during frozen storage of fishery products are known to influence the solubility of proteins (Srikar et al ., ). Accumulation of FFA is said to contribute to off flavour of the product and damage texture by complexion with muscle proteins (Mai & Kinsella, ). Jeyasekaran et al .…”

Section: Resultsmentioning

confidence: 99%

“…Exposure of fish to ambient temperature accelerated the oxidation process (Mai & Kinsella, 1980). Hoyland & Taylor (1991) noted correlation between TBARS and sensory assessment.…”

Section: Peroxide Valuementioning

confidence: 99%

Deterioration due to delayed icing and its impacts on the nutritional quality of Malabar travally (Carangoides malabaricus)

Jeyasanta

Prakash

Carol

et al. 2012

Int J of Food Sci Tech

View full text Add to dashboard Cite

Summary Effect of delayed icing of the fish Carangoides malabaricus was assessed using chemical and microbial methods to determine the impacts on the nutritional quality and sensory changes. The shelf life of the fishes iced immediately after harvest had a shelf life of 18 days, whereas the delay of icing for 4, 6, 8 and 10 h shortened the shelf life to 14, 10, 6 and 3 days respectively. The spoilage indicators, such as trimethylamine nitrogen, Total volatile basic nitrogen, free fatty acids, peroxide value, thiobarbituric acid and pH values, significantly increased (P < 0.05) during the storage period of fishes with delayed icing. The total bacterial count also increased during the storage period and due to quality deterioration, the protein and lipid contents were found significantly low (P < 0.05). This study showed that chemical and microbial changes of the sample are well correlated with nutritional and sensory qualities so that immediate icing is important for maintaining the quality and shelf life of C. malabaricus.

show abstract

Composition of Lipids and Proteins of Deboned Minced and Filleted White Sucker (Catostomus Commersoni)

Cited by 14 publications

References 25 publications

Application of Solid Phase Microextraction for Quantitation of Polyunsaturated Fatty Acids in Biological Fluids

Application of Solid Phase Microextraction for Quantitation of Polyunsaturated Fatty Acids in Biological Fluids

The Influence of Different Dietary Carbohydrate to Lipid Ratios on Some Qualitative Characteristics of Fillets of Beluga (Huso huso) During Refrigeration

Deterioration due to delayed icing and its impacts on the nutritional quality of Malabar travally (Carangoides malabaricus)

Contact Info

Product

Resources

About