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  Effect of Season on Vitamin E, Fatty Acid Profile, and Nutritional Value of Fish By-Products from Cod, Saithe, Ling and Haddock Species Caught in Southern Irish Coastal Waters
 
 
Titel: Effect of Season on Vitamin E, Fatty Acid Profile, and Nutritional Value of Fish By-Products from Cod, Saithe, Ling and Haddock Species Caught in Southern Irish Coastal Waters
Auteur: Malone, C.
Shaw, N. B.
Kerry, J. P.
Verschenen in: Journal of aquatic food product technology
Paginering: Jaargang 13 (2004) nr. 3 pagina's 127-149
Jaar: 2004-11-08
Inhoud: The value of fish is largely dependent on fillet size and species but greater value could be obtained by finding commercial uses for the remaining fish frame, particularly fish by-products. Vitamin E and polyunsaturated fatty acids, particularly docosahexaenoic acid (DHA) and eicosapentaenoic (EPA), are of economic importance to the food and pharmaceutical industries and are available for extraction from fish waste. The objective of this study was to compare α-tocopherol levels and the fatty acid profile from several demersal species (cod, ling, saithe and haddock, n = 15) caught in Irish coastal waters over a one-year period (2001). α-Tocopherol levels in samples of liver, viscera and cut-off (any residual flesh from belly flap) were extracted and subsequently measured by high performance liquid chromatography (HPLC). Total fatty acids were extracted and determined by gas chromatography (GC). Results indicated that a-tocopherol levels in liver were higher (P < 0.05) than those in viscera or cut-off. Regardless of species, α-tocopherol levels were found in the following order: liver > viscera > cut-off. In general, α-tocopherol levels were highest in autumn and lowest in spring. Overall, percent free fatty acid levels recorded in liver and viscera samples were higher (P < 0.05) than those in cut-off samples. Percent free fatty acid varied significantly (P < 0.05) with each season, and was generally greater in autumn samples. An inverse relationship was observed between percent fat and moisture levels recorded in this study. The major fatty acids identified in each fish species and each by-product were 16:0 (palmitic), 18:0 (stearic), 18:1 (oleic) 20:5n-3 (eicosapentaenoic acid, EPA) and 22:6n-3 (docosahexaenoic, DHA). The highest percent of total identified fatty acids were reported in the autumn catch, including the highest EPA and DHA levels. Overall, liver samples had the highest levels of EPA and DHA.
Uitgever: Taylor & Francis
Bronbestand: Elektronische Wetenschappelijke Tijdschriften
 
 

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