Fatty acids of a salami-type sausage made of Baltic herring fillets, pork and lard

1998 ◽  
Vol 207 (4) ◽  
pp. 276-280 ◽  
Author(s):  
H. Kallio ◽  
T. Lehtinen ◽  
P. Laakso ◽  
R. Tahvonen
Keyword(s):  
Fatty Acids ◽  
Baltic Herring

scholarly journals Enzyme-Assisted Extraction of Fish Oil from Whole Fish and by-Products of Baltic Herring (Clupea harengus membras)

Foods ◽  
2021 ◽  
Vol 10 (8) ◽  
pp. 1811
Author(s):  
Ella Aitta ◽  
Alexis Marsol-Vall ◽  
Annelie Damerau ◽  
Baoru Yang
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Fish Oil ◽  
Crude Oil ◽  
Proteolytic Enzymes ◽  
Clupea Harengus ◽  
Omega 3 Fatty Acids ◽  
Omega 3 ◽  
Baltic Herring ◽  
By Products

Baltic herring (Clupea harengus membras) is one of the most abundant commercially caught fish species from the Baltic Sea. Despite the high content of fat and omega-3 fatty acids, the consumption of Baltic herring has decreased dramatically over the last four decades, mostly due to the small sizes and difficulty in processing. At the same time there is an increasing global demand for fish and fish oil rich in omega-3 fatty acids. This study aimed to investigate enzyme-assisted oil extraction as an environmentally friendly process for valorizing the underutilized fish species and by-products to high quality fish oil for human consumption. Three different commercially available proteolytic enzymes (Alcalase®, Neutrase® and Protamex®) and two treatment times (35 and 70 min) were investigated in the extraction of fish oil from whole fish and by-products from filleting of Baltic herring. The oil quality and stability were studied with peroxide- and p-anisidine value analyses, fatty acid analysis with GC-FID, and volatile compounds with HS-SPME-GC-MS. Overall, longer extraction times led to better oil yields but also increased oxidation of the oil. For whole fish, the highest oil yields were from the 70-min extractions with Neutrase and Protamex. Protamex extraction with 35 min resulted in the best fatty acid composition with the highest content of eicosapentaenoic acid (EPA; 20:5n-3) and docosahexaenoic acid (DHA; 22:6n-3) but also increased oxidation compared to treatment with other enzymes. For by-products, the highest oil yield was obtained from the 70-min extraction with Protamex without significant differences in EPA and DHA contents among the oils extracted with different enzymes. Oxidation was lowest in the oil produced with 35-min treatment using Neutrase and Protamex. This study showed the potential of using proteolytic enzymes in the extraction of crude oil from Baltic herring and its by-products. However, further research is needed to optimize enzymatic processing of Baltic herring and its by-products to improve yield and quality of crude oil.

scholarly journals Effect of fishing season on the fatty acid profile of Baltic herring

2020 ◽  
Vol 79 (OCE2) ◽  
Author(s):  
Janusz Pomianowski ◽  
Tomasz Żmijewski ◽  
Adam Wiżk
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Fatty Acid Profile ◽  
Unsaturated Fatty Acids ◽  
Clupea Harengus ◽  
Acid Mixture ◽  
Experimental Sample ◽  
Fishing Season ◽  
Baltic Herring ◽  
Chloroform Methanol

AbstractMarine fish are a good source of unsaturated fatty acids, high nutritional value protein, vitamins and minerals. Baltic herring is one of the most frequently caught fish in Poland(1). It was demonstrated that the fishing season has an effect on the content of individual fatty acid fractions(2).The aim of the study was to analyse the fatty acid profile of Baltic herring flaps originating from two fishing seasons.The study material were flaps of Baltic herring (Clupea harengus) originating from two fishing seasons (April-June following spawning and October-December prior to spawning). For each fishing season, six batches of raw material were examined (n = 6). From each batch, flaps were taken from ten fish. The flaps were comminuted and thoroughly mixed to prepare an experimental sample from which adequate weights of analytical samples were taken. The quantitative and qualitative analysis of the fatty acid composition was conducted following the cold muscle lipid extraction with a mixture of chloroform : methanol (2:1). Fatty acid methylation was carried out with a chloroform : methanol : sulphuric acid mixture (100:100:1). The separation of fatty acids was performed by gas chromatography. A one-factor variance analysis method with Duncan's test (P ≤ 0.05) was used to evaluate the variation of mean values.The fishing season does not significantly affect the content of saturated and unsaturated fatty acids. Differences were found during the analysis of the individual groups of unsaturated acids. The amount of monounsaturated fatty acids in herring before spawning (25.27%) was significantly lower than that after spawning (35.91%) (P ≤ 0.05). The content of polyunsaturated fatty acids before spawning (43.99%) was significantly higher than that after spawning (33.49%) (P ≤ 0.05). Most changes in the fatty acid profile occur in the highly unsaturated fatty acids (HUFA). The most important change due to the health-promoting properties for humans is an increase in the amount of EPA from 6.24% to 9.84% after and before spawning, respectively. Analogous changes were demonstrated for DHA, whose amount increased from 9.64% to 24.56%. The obtained results demonstrate a more favourable fatty acid profile in herring caught before spawning.

Effects of Season and Processing on Oil Content and Fatty Acids of Baltic Herring (Clupeaharengusmembras)

2000 ◽  
Vol 48 (12) ◽  
pp. 6085-6093 ◽  
Author(s):  
Tarja Aro ◽  
Raija Tahvonen ◽  
Tomi Mattila ◽  
Johanna Nurmi ◽  
Terhi Sivonen ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Oil Content ◽  
Baltic Herring

Comparison of the fatty acids in Baltic herring and available plankton feed

1985 ◽  
Vol 82 (4) ◽  
pp. 699-705 ◽  
Author(s):  
Reino R. Linko ◽  
Jukka K. Kaitaranta ◽  
Riitta Vuorela
Keyword(s):  
Fatty Acids ◽  
Baltic Herring

A retrospective study of fatty acid composition in Baltic herring (Clupea harengus membras) caught at three locations in the Baltic Sea (1973–2009)

2017 ◽  
Vol 75 (1) ◽  
pp. 330-339 ◽  
Author(s):  
Ylva Lind ◽  
Tiina Huovila ◽  
Reijo Käkelä
Keyword(s):  
Fatty Acids ◽  
Baltic Sea ◽  
Principal Component ◽  
Clupea Harengus ◽  
The Baltic Sea ◽  
Baltic Herring ◽  
Spatial Changes ◽  
Environmental Specimen ◽  
The One ◽  
The Baltic

Abstract Fatty acids (FAs) were analysed in Baltic herring (Clupea harengus membras) stored in the Swedish Environmental Specimen Bank for up to 40 years. The purpose was to evaluate the retrospective use of FA signatures to detect temporal and spatial changes in the Baltic ecosystem. Fish from northern and central Baltic captured in the 1970s, the 1980s, in 1990, 2000, and 2009 and stored at − 25 °C were analysed. From the 1980s and onward herring from the south Baltic were included. A total of 55 FA and 4 alkenyl chains (detected as dimethyl acetals) were identified, and 28 of these (present at > 0.5% by weight) were used in evaluation of the data. The amount of some 20–22 carbon polyunsaturated fatty acids (PUFA) was related to time with lower amounts in older samples while other PUFAs were not related to time. Principal component analysis with saturated FAs and monounsaturated FAs showed similar sample groupings as the one obtained by including the PUFAs. The differences found in herring FA in this longitudinal study could be attributed to location of sampling, year of collection and storage time. However, the clearly distinguishable pattern in the FA composition in herrings from different locations in the Baltic Sea seen at all decades indicate that this technique can be used retrospectively.

Fatty acids of long chain length in baltic herring lipids

1970 ◽  
Vol 47 (2) ◽  
pp. 42-46 ◽  
Author(s):  
Reino R. Linko ◽  
Hannu Karinkanta
Keyword(s):  
Fatty Acids ◽  
Chain Length ◽  
Baltic Herring ◽  
Long Chain

Fatty Acids and Glycerides

1979 ◽  
Vol 7 (4) ◽  
pp. 813-814
Author(s):  
J. L. HARWOOD
Keyword(s):  
Fatty Acids
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