Effect of Magnesium Sulphate and Cryoprotective Agents on Free Fatty Acid Formation in Cold-Stored Fish Muscle

1969 ◽  
Vol 26 (8) ◽  
pp. 2237-2240 ◽  
Author(s):  
R. E. E. Jonas
Keyword(s):  
Fatty Acid ◽  
Rainbow Trout ◽  
Free Fatty Acid ◽  
Storage Period ◽  
Fish Muscle ◽  
Significant Inhibition ◽  
Salmo Gairdneri ◽  
Cryoprotective Agents ◽  
Ringer’S Solution ◽  
Regular Increase

Rainbow trout (Salmo gairdneri) muscle was stored in 5% MgSO4 in Ringer's solution, 15% dimethyl sulphoxide in Ringer's solution, and 6% dextran in 0.9% NaCl, at −10 C for periods of 2, 4, 8, and 12 weeks. The regular increase in free fatty acid (FFA) content was used as an index of muscle degradation. For the 12-week storage period at −10 C, the FFA content varied from 17.9 μmoles in fresh muscle to a maximum of 222 μmoles/100 g muscle for nonimmersed muscle. Samples immersed in MgSO4 solution alone showed a consistent statistically significant inhibition in FFA formation when compared with immersed and nonimmersed muscle controls. Immersion in DMSO produced the least visual deterioration in appearance, colour, and firmess of texture.

scholarly journals Determination of some chemical and quality parameters of changes in turkish Sari Ulak monocultivar extra virgin olive oil during 12 months of storage

2018 ◽  
Vol 12 (3) ◽  
Author(s):  
E. Ghanbari Shend ◽  
D. Sivri Ozay ◽  
M . T. Ozkaya ◽  
N. F. Ustunelc
Keyword(s):  
Fatty Acid ◽  
Free Fatty Acid ◽  
Olive Oil ◽  
Peroxide Value ◽  
Fatty Acid Content ◽  
Virgin Olive Oil ◽  
Storage Period ◽  
Extra Virgin Olive Oil ◽  
Processing Unit ◽  
Uv Absorbance

In this study Turkish monocultivar extra virgin olive oil (EVOO) “Sarı Ulak” was extracted by using the Mobile Olive Oil Processing Unit (TEM Oliomio 500-2GV, Italy). Changes in minor and major components and quality characteristics, free fatty acid content, peroxide value and UV absorbance value, were surveyed during a year’s storage period. “Sarı Ulak” olive oil samples were classified as EVOO according to the trade standards of the International Olive Council (IOC) based on free fatty acid, peroxide value, K232 and ΔK values up to the eighth month of the storage period. The results have shown that color values of EVOO changed from green to yellow slowly while UV absorbance values changed during storing. Total polyphenol content of extra virgin olive oil decreased from 205.17 ppm to 144.29 ppm during a year’s storage. Luteolin was the most abundant phenolic compound, and its concentration changed from 184.33 ppm to 115.06 ppm. Apigenin concentration was differed from 2.67 to 1.06 ppm during storing. The initial level of α-tocopherol contents was 184.51 ppm, it decreased to 147 ppm at the end of storage time. After 12 months of storing, about 20 % of α-tocopherol content was destroyed. The amounts of phenolic and tocopherol isomers decreased during storage as expected.

Glycerylphosphorylcholine and Related Compounds in Rainbow Trout Muscle Stored at −4 C

1967 ◽  
Vol 24 (2) ◽  
pp. 273-280 ◽  
Author(s):  
R. E. E. Jonas ◽  
E. Bilinski
Keyword(s):  
Fatty Acids ◽  
Rainbow Trout ◽  
General Trend ◽  
Fish Muscle ◽  
Enzymic Activity ◽  
Salmo Gairdneri ◽  
Threefold Increase ◽  
Free Choline ◽  
Related Compounds ◽  
Trout Muscle

Glycerylphosphorylcholine in rainbow trout (Salmo gairdneri) muscle stored at −4 C showed an increase from 36 μmoles/100 g in fresh muscle to 46 μmoles/100 g after 2 weeks. During longer periods of storage an approximately threefold increase in concentration took place, reaching 123 and 105 μmoles/100 g muscle after 9 and 17 weeks. Liberation of free choline was found to take place after 6 weeks of storage. There was very little change in the concentration of choline after 6 weeks storage when the value was approximately 100 μmoles/100 g. The release of free fatty acid during cold storage showed a general trend, which was similar to the formation of glycerylphosphorylcholine, but quantitatively the changes were more pronounced. Free fatty acids amounted to 45 μmoles/100 g in fresh muscle and rose to a plateau of approximately 1200 μmoles/100 g after 9 weeks of storage. The results are discussed in relation to the enzymic activity present in fish muscle.

Temperature Effects on Mercury Accumulation, Toxicity, and Metabolic Rate in Rainbow Trout (Salmo gairdneri)

1973 ◽  
Vol 30 (4) ◽  
pp. 485-492 ◽  
Author(s):  
J. C. MacLeod ◽  
E. Pessah
Keyword(s):  
Rainbow Trout ◽  
Metabolic Rate ◽  
Mercuric Chloride ◽  
Accumulation Rate ◽  
Chloride Concentration ◽  
Fish Muscle ◽  
Salmo Gairdneri ◽  
Mercury Toxicity ◽  
Time To Death ◽  
Magnification Factors

Mercury toxicity in rainbow trout fingerlings was related to temperature and chemical formulation of the mercury. At 10 C, the 24-hr TLm concentration (median tolerance limit) for mercuric chloride (HgCl2) was approximately 30 times that for phenyl mercuric acetate (PMA). The 96-hr TLm values for mercuric chloride at 5, 10, and 20 C were 0.40, 0.28, and 0.22 mg Hg/liter. The velocity of mortality, (V = reciprocal of time to death in hours), was linearly related to temperature. For a mercuric chloride concentration of 0.5 mg Hg/liter, V =.002 +.0023t, where t = temperature in centigrade degrees.Temperature also affected accumulation rate of mercury in the fish muscle. At 5, 10, and 20 C a mercuric chloride concentration of 0.1 mg Hg/liter in the water produced biological magnification factors (conc. in fish ÷ conc. in water) of 4, 10, and 22 ×, respectively, PMA produced higher magnification factors of 80–100 × at 10 C.Active metabolic rate, though increased by higher temperatures, was depressed by mercuric chloride, and higher temperatures augmented the depressant effect.

Proteins in Fish Muscle. 13. Lipid Hydrolysis

1959 ◽  
Vol 16 (1) ◽  
pp. 43-52 ◽  
Author(s):  
W. J. Dyer ◽  
Doris I. Fraser
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Free Fatty Acid ◽  
Free Fatty Acids ◽  
Fish Muscle ◽  
Taste Panel ◽  
Temperature Dependent ◽  
Fatty Fish ◽  
Lipid Hydrolysis

Lipid hydrolysis with formation of free fatty acids occurs rapidly in frozen cod fillets at +10°F, and slowly at −10°F. In fatty fish the free fatty acid development is slower but still temperature dependent. It appears that when appreciable lipid hydrolysis occurs on storage usually the actomyosin extractability, as well as taste panel scores, decreases. Contrary to most previous results, there was no loss in actomyosin extractability or taste panel acceptability up to a year and a half in the frozen cod at −10°F.

scholarly journals Molecular species composition of the major phospholipids in brain and retina from rainbow trout (Salmo gairdneri). Occurrence of high levels of di-(n-3)polyunsaturated fatty acid species

1989 ◽  
Vol 264 (3) ◽  
pp. 909-915 ◽  
Author(s):  
M V Bell ◽  
D R Tocher
Keyword(s):  
Fatty Acid ◽  
Rainbow Trout ◽  
Species Composition ◽  
Polyunsaturated Fatty Acid ◽  
Molecular Species ◽  
Salmo Gairdneri ◽  
Nervonic Acid ◽  
Molecular Species Composition ◽  
Fatty Acid Species ◽  
The Brain

The molecular-species compositions of the diacyl classes of the major phospholipids from the brain and retina of rainbow trout (Salmo gairdneri) were determined. A total of 46 possible species was identified. Didocosahexaenoyl species were major components of phosphatidylcholine (PC), phosphatidylethanolamine (PE) and phosphatidylserine (PS) from retina, comprising 14.1, 41.3 and 28.3% of the respective totals. This species was also abundant in PE and PS from brain, accounting for 14.9 and 19.9% of the totals respectively. Small amounts of di-polyunsaturated fatty acid species [C22:6(n-3) with C20:5(n-3), and C22:6(n-3) with C22:5(n-3)] were also found in these phospholipids. Phosphatidylinositol (PI) from both tissues contained no di-polyunsaturated fatty acid species. Retinal PI contained 40.1% C18:0-C20:4(n-6) with 14.9% of C18:0-C20:5(n-3); brain PI contained 42.3% of C18:0-C20:5 and 10.4% of C18:0-C20:4 species. Brain PC contained a substantial amount of nervonic acid-containing species with the pair C18:1-C24:1/C24:1-C18:1 comprising 8.9% of the total.

Effect of Frying Time and Temperature on the Functional Properties of Carrot Pomace, Pulse Powder and Rice Flour–Based Extrudates

2014 ◽  
Vol 10 (1) ◽  
pp. 139-147 ◽  
Author(s):  
Aamir Hussain Dar ◽  
Harish Kumar Sharma ◽  
Navneet Kumar
Keyword(s):  
Fatty Acid ◽  
Free Fatty Acid ◽  
Peroxide Value ◽  
Storage Period ◽  
Beta Carotene ◽  
Rice Flour ◽  
Oil Absorption ◽  
Frying Temperature ◽  
Frying Time ◽  
Optimized Conditions

Abstract The extrudates prepared under the optimized conditions of flour proportion (rice flour, pulse powder and carrot pomace), moisture content, screw speed and die temperature, were fried at temperatures of 170, 180, 190 and 200°C and for a time of 5, 10 and 15 s. Based on sensory characteristics, the selected product was stored for a period of 6 months in metalized polypropylene and evaluated for free fatty acid, peroxide value, hardness, crispiness, colour and beta carotene. The increase in colour L-values, b-values, oil absorption and decrease in colour a-values in carrot pomace–based rice extrudates was observed with the increase in frying temperature and time. The product obtained at 180°C for 15 s was rated better. The decrease in free fatty acid, colour L-values, b-values, crispiness and beta carotene and increase in peroxide value, hardness and colour a-values in carrot pomace–based rice extrudates was observed with the increase in storage period. However, the quantitative change in attributes suggested the acceptability of the product even after the storage of 6 month.

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