Geographical and seasonal differences in lipid composition and relative weight of by-products from gadiform species

Falch, Eva; Rustad, Turid; Jónsdóttir, Rosa; Shaw, N.B.; Dumay, Justine; Bergé, Jean‐Pascal; Arason, Sigurjón; Kerry, Joseph P.; Sandbakk, Marit; Aursand, Marit

doi:10.1016/j.jfca.2005.12.004

Cited by 47 publications

(45 citation statements)

References 23 publications

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“…White and red muscle fats levels decreased significantly ( P < 0.05) from winter to summer (3.72 to 1.7% and 6.46 to 4.38%, respectively); however, viscera lipids levels showed a significant increase in the same period (3.57 to 7.37%). The maximum lipid content in viscera was found in autumn (12.15%), which is significantly higher than in the viscera of the other gadiform species (Falch et al. 2006).…”

Section: Resultsmentioning

confidence: 68%

THE INFLUENCE OF SEASON ON LIPID CONTENT AND FATTY ACIDS PROFILE OF EUTHYNNUS ALLETTERATUS FILLETS AND BY‐PRODUCTS

Selmi

Sadok

2010

Journal of Muscle Foods

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The seasonal lipid variation and fatty acids compositions were assessed in white and red muscles, head, viscera, liver and gonads of little tuna Euthynnus alletteratus. Lipid contents showed a significant variation (P < 0.05) throughout the year, the maximum level was found in the liver during winter season (27.28 g/100 g). The lowest fat contents were found in gonads during the winter and spring seasons, with levels of 1.56 and 1.49 g/100 g, respectively. White and red muscle fat levels increased significantly from winter to summer; viscera lipids, however, showed a significant decrease during the same period. Generally, the increase of the polyunsaturated fatty acids percentage in most organs was usually accompanied with a decrease of saturated fatty acids. It was shown that lipid content was higher in the head and liver compared to other compartments, and the fatty acid composition in the different organs of little tuna was significantly influenced by spawning and season. All lipids extracted contained significant amounts of docosahexaenoic acid and eicosapentaeneoic acid, which have various physiological functions. PRACTICAL APPLICATIONS Most of the available literature showed little information about biochemical composition of fillets and by‐products of some fish species and are, therefore, not complete for industrial purposes as application in food or feed nutriment. The practical application of this study was performed by the determination of fatty acids levels of little tuna fillets (white and red muscles) and by‐products (head, viscera, liver and gonads) to further explain the evolution of lipid and fatty acids throughout the year. Finally, this manuscript may provide some valuable information for other scientists working in the field of food technology.

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Section: Resultsmentioning

confidence: 68%

THE INFLUENCE OF SEASON ON LIPID CONTENT AND FATTY ACIDS PROFILE OF EUTHYNNUS ALLETTERATUS FILLETS AND BY‐PRODUCTS

Selmi

Sadok

2010

Journal of Muscle Foods

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“…(Sen 2005). Although seasonal changes can effect the TL content in wild caught marine and fresh water fishes (Sen 2005; Mathews 2009) and their by products (Falch et al . 2006), similar changes may not be prominent in case of aquacultured varities of marine or freshwater fishes.…”

Section: Resultsmentioning

confidence: 99%

Potential of Seafood Industry Byproducts as Sources of Recoverable Lipids: Fatty Acid Composition of Meat and Nonmeat Component of Selected Indian Marine Fishes

Kumar¹,

Swapna²,

Bhaskar³

et al. 2011

Journal of Food Biochemistry

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Lipids from different body components (head, meat and waste) of three commercial varieties of Indian marine fishes‐Pink perch (Nemipterus japonicus), Indian mackerel (Rastrelliger kanagurta) and Indian oil sardine (Sardinella longiceps) were analyzed for lipid class distribution and fatty acid profile. Total lipid (TL) content was in the range of 4.3–13.6% (wet weight basis [wwb] ) in head, 2.53–10.97% (wwb) in meat and 2.7–15.1% (wwb) in waste. The highest TL was in sardine waste (14.1%). Among all the body components of different fishes, neutral lipipids (NL) were higher in head (83.2–89.2%). Fatty acid composition revealed higher concentration of palmitic acid among the saturated fatty acids in TL of all the fishes, irrespective of the body components. In case of unsaturated fatty acids (UFAs), eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) were found in higher concentrations. The potential of nonmeat components of marine fishes as sources for recovery of UFAs is highlighted by this study. PRACTICAL APPLICATIONS The health benefits of fish oil especially EPA and DHA are well documented. Fish oil has several applications including pharmaceutical, feed and nutraceutical applications. With dwindling fish catches and increasing demand for food fishes, alternatives for fish oil are a need of the hour. Lipids recovered from processing by products of commercial fishes are better alternatives to fish oil and can effectively contribute towards sufficing the demand for fish oils in the aqua‐ or livestock feed industries. The present work mainly highlights the importance of processing byproducts/wastes as alternative sources of fish oil.

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“…FAO estimates postharvest losses to be 25% of the catch. The amount of by‐products in fish vary depending on species, size, season and fishing ground (Falch et al. , 2006).…”

Section: Amounts Of By‐productsmentioning

confidence: 99%

“…When viscera are included, by‐products represent up to two‐thirds of the weight of round cod (Mackie, 1974; Slizyte et al. , 2005b; Falch et al. , 2006).…”

Section: Amounts Of By‐productsmentioning

confidence: 99%

Possibilities for the utilisation of marine by‐products

Rustad

Storrø

Šližytė

2011

Int J of Food Sci Tech

275

229

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Fish industry by-products can account for up to 75% of the catch depending on postharvest or industrial preparation processes. Different terms such as 'fish waste', 'by-product' and 'rest raw materials' have been used. The review gives an overview of value-added processes that provide an alternative to low-profit uses such as silage, fish meal and mince. The preparation of different by-product fractions such as fish blood, marine lipids, omega-3 fatty acids, fish protein fractions and bioactive components with nutraceutical potential, i.e. antioxidants and bioactive peptides, is considered. There are several future opportunities for the preparation of high-value by-products such as enzymes, minerals and other bioactive substances including hydroxyapatite, phosphorus, taurine and creatine. Both regulatory status and future market potential need to be considered. In addition, there is a need for technologies that maintain good quality by-products and 'simple' processes to produce bulk products for further refining.

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Geographical and seasonal differences in lipid composition and relative weight of by-products from gadiform species

Cited by 47 publications

References 23 publications

THE INFLUENCE OF SEASON ON LIPID CONTENT AND FATTY ACIDS PROFILE OF EUTHYNNUS ALLETTERATUS FILLETS AND BY‐PRODUCTS

THE INFLUENCE OF SEASON ON LIPID CONTENT AND FATTY ACIDS PROFILE OF EUTHYNNUS ALLETTERATUS FILLETS AND BY‐PRODUCTS

Potential of Seafood Industry Byproducts as Sources of Recoverable Lipids: Fatty Acid Composition of Meat and Nonmeat Component of Selected Indian Marine Fishes

Possibilities for the utilisation of marine by‐products

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