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Waiprib Y, Ingrungruengluet P, Worawattanamateekul W. Nanoparticles Based on Chondroitin Sulfate from Tuna Heads and Chitooligosaccharides for Enhanced Water Solubility and Sustained Release of Curcumin. Polymers (Basel) 2023; 15:polym15040834. [PMID: 36850119 PMCID: PMC9965308 DOI: 10.3390/polym15040834] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/31/2022] [Revised: 02/02/2023] [Accepted: 02/06/2023] [Indexed: 02/11/2023] Open
Abstract
This study aimed to separate chondroitin sulfate (CS) from the heads of skipjack tuna (Katsuwonus pelamis) and yellowfin tuna (Thunnus albacares), by-products derived from canned tuna processing, via a biological process. The use of 1% w/w papain and an incubation time of 48 h resulted in a degree of hydrolysis of 93.75 ± 2.94% and a CS content of 59.53 ± 1.77 mg/100 g. The FTIR spectra of extracted CS products exhibited identical functional groups found in commercially available CS. The molecular weights of CS extracted from skipjack and yellowfin tuna heads were 11.0 kDa and 7.7 kDa, respectively. Subsequently, a CH:CS ratio of 3:2 for CS and chitooligosaccharides (CH) was chosen as the optimal ratio for the preparation of spherical nanoparticles, with %EE, mean particle size, PDI, and zeta potential values of 50.89 ± 0.66%, 128.90 ± 3.29 nm, 0.27 ± 0.04, and -12.47 ± 2.06, respectively. The CU content was enhanced to 127.21 ± 1.66 μg/mL. The release of CU from this particular nanosystem involved mainly a drug diffusion mechanism, with a burst release in the first 3 h followed by a sustained release of CU over 24 h. The DPPH and ABTS scavenging activity results confirmed the efficient encapsulation of CU into CHCS nanoparticles. This study will provide a theoretical basis for CS derived from tuna head cartilages to be used as a functional component with specific functional properties in food and biomedical applications.
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Affiliation(s)
- Yaowapha Waiprib
- Department of Fishery Products, Faculty of Fisheries, Kasetsart University, Bangkok 10900, Thailand
- Center for Advanced Studies for Agriculture and Food (CASAF), Kasetsart University Institute for Advanced Studies, Kasetsart University, Bangkok 10900, Thailand
- Correspondence: ; Tel.: +66-814592125
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Protein Recovery of Tra Catfish ( Pangasius hypophthalmus) Protein-Rich Side Streams by the pH-Shift Method. Foods 2022; 11:foods11111531. [PMID: 35681281 PMCID: PMC9180071 DOI: 10.3390/foods11111531] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2022] [Revised: 05/18/2022] [Accepted: 05/20/2022] [Indexed: 11/17/2022] Open
Abstract
Increasing protein demand has led to growing attention being given to the full utilization of proteins from side streams in industrial fish processing. In this study, proteins were recovered from three protein-rich side streams during Tra catfish (Pangasius hypophthalamus) processing (dark muscle; head-backbone; and abdominal cut-offs) by an optimized pH-shift process. Physicochemical characteristics of the resulting fish protein isolates (FPIs) were compared to industrial surimi from the same raw material batch. The pH had a significant influence on protein extraction, while extraction time and the ratio of the extraction solution to raw material had little effect on the protein and dry matter recoveries. Optimal protein extraction conditions were obtained at pH 12, a solvent to raw material ratio of 8, and an extraction duration of 150 min. The resulting FPI contained <10% of the fat and <15% of the ash of the raw material, while the FPI protein recovery was 83.0−88.9%, including a good amino acid profile. All FPIs had significantly higher protein content and lower lipid content than the surimi, indicating the high efficiency of using the pH-shift method to recover proteins from industrial Tra catfish side streams. The FPI made from abdominal cut-offs had high whiteness, increasing its potential for the development of a high-value product.
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Kong D, Sun D, Qiu R, Zhang W, Liu Y, He Y. Rapid and nondestructive detection of marine fishmeal adulteration by hyperspectral imaging and machine learning. SPECTROCHIMICA ACTA. PART A, MOLECULAR AND BIOMOLECULAR SPECTROSCOPY 2022; 273:120990. [PMID: 35183858 DOI: 10.1016/j.saa.2022.120990] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/13/2021] [Revised: 01/26/2022] [Accepted: 01/31/2022] [Indexed: 06/14/2023]
Abstract
Pure fishmeal (PFM) from whole marine-origin fish is an expensive and indispensable protein ingredient in most aquaculture feeds. In China, the supply shortage of domestically produced PFM has caused frequent PFM adulteration with low-cost protein sources such as feather meal (FTM) and fishmeal from by-products (FBP). The aim of this study was to develop a rapid and nondestructive detection method using near-infrared hyperspectral imaging (NIR-HSI) combined with machine learning algorithms for the identification of PFM adulterated with FTM, FBP, and the binary adulterant (composed of FTM and FBP). A hierarchical modelling strategy was adopted to acquire a better classification accuracy. Partial least squares discriminant analysis (PLS-DA) and support vector machine (SVM) coupled with four spectral preprocessing methods were employed to construct classification models. The SVM with baseline offset (BO-SVM) model using 20 effective wavelengths selected by successive projections algorithm (SPA) and competitive adaptive reweighted sampling (CARS) achieved classification accuracy of 100% and 99.43% for discriminating PFM from the adulterants (FTM, FBP) and adulterated fishmeal (AFM), respectively. This study confirmed that NIR-HSI offered a promising technique for feed mills to identify AFM containing FTM, FBP, or binary adulterants.
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Affiliation(s)
- Dandan Kong
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China; Key Laboratory of Spectroscopy Sensing, Ministry of Agriculture and Rural Affairs, Hangzhou 310058, China
| | - Dawei Sun
- Institute of Agricultural Equipment, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China
| | - Ruicheng Qiu
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China; Key Laboratory of Spectroscopy Sensing, Ministry of Agriculture and Rural Affairs, Hangzhou 310058, China
| | - Wenkai Zhang
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China; Key Laboratory of Spectroscopy Sensing, Ministry of Agriculture and Rural Affairs, Hangzhou 310058, China
| | - Yufei Liu
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China; Key Laboratory of Spectroscopy Sensing, Ministry of Agriculture and Rural Affairs, Hangzhou 310058, China
| | - Yong He
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China; Key Laboratory of Spectroscopy Sensing, Ministry of Agriculture and Rural Affairs, Hangzhou 310058, China.
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Changes in Protein and Non-Protein Nitrogen Compounds during Fishmeal Processing—Identification of Unoptimized Processing Steps. Processes (Basel) 2022. [DOI: 10.3390/pr10040621] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/04/2023] Open
Abstract
Quality changes of protein and non-protein nitrogen compounds during industrial fishmeal processing of fatty pelagic species (mackerel/herring rest material blend, MHB) and lean fish (whole blue whiting, BW) were studied to identify processing steps that require optimization to allow production of products for human consumption. Samples from protein-rich processing streams throughout the fishmeal production were analyzed for proximate composition, salt soluble protein content (SSP), biogenic amines (BA), total volatile basic nitrogen (TVB-N), trimethylamine (TMA), and dimethylamine (DMA). Mass flows throughout processing were balanced based on the total mass and proximate composition data. The quality of the final fishmeal products was highly dependent on the fish species being processed, indicating that the processes require optimization towards each raw material. The chemical composition changed in each processing step, resulting in different properties in each stream. Most of the non-protein nitrogen compounds (including BA, TVB-N, TMA, and DMA) followed the liquid streams. However, the concentrate contributed less than 20% to the produced fishmeal quantity. Mixing of this stream into the fishmeal processing again, as currently carried out, should thus be avoided. Furthermore, the cooking, separating, and drying steps should be optimized to improve the water and lipid separation and avoid the formation of undesired nitrogen compounds to produce higher-value products intended for human consumption.
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Nguyen TT, Heimann K, Zhang W. Protein Recovery from Underutilised Marine Bioresources for Product Development with Nutraceutical and Pharmaceutical Bioactivities. Mar Drugs 2020; 18:E391. [PMID: 32727001 PMCID: PMC7460389 DOI: 10.3390/md18080391] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/19/2020] [Revised: 07/24/2020] [Accepted: 07/24/2020] [Indexed: 01/07/2023] Open
Abstract
The global demand for dietary proteins and protein-derived products are projected to dramatically increase which cannot be met using traditional protein sources. Seafood processing by-products (SPBs) and microalgae are promising resources that can fill the demand gap for proteins and protein derivatives. Globally, 32 million tonnes of SPBs are estimated to be produced annually which represents an inexpensive resource for protein recovery while technical advantages in microalgal biomass production would yield secure protein supplies with minimal competition for arable land and freshwater resources. Moreover, these biomaterials are a rich source of proteins with high nutritional quality while protein hydrolysates and biopeptides derived from these marine proteins possess several useful bioactivities for commercial applications in multiple industries. Efficient utilisation of these marine biomaterials for protein recovery would not only supplement global demand and save natural bioresources but would also successfully address the financial and environmental burdens of biowaste, paving the way for greener production and a circular economy. This comprehensive review analyses the potential of using SPBs and microalgae for protein recovery and production critically assessing the feasibility of current and emerging technologies used for the process development. Nutritional quality, functionalities, and bioactivities of the extracted proteins and derived products together with their potential applications for commercial product development are also systematically summarised and discussed.
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Affiliation(s)
| | - Kirsten Heimann
- Centre for Marine Bioproducts Development, College of Medicine and Public Health, Flinders University, Health Science Building, Sturt Road, Bedford Park, Adelaide, SA 5042, Australia;
| | - Wei Zhang
- Centre for Marine Bioproducts Development, College of Medicine and Public Health, Flinders University, Health Science Building, Sturt Road, Bedford Park, Adelaide, SA 5042, Australia;
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Prihanto AA, Nurdiani R, Bagus AD. Production and characteristics of fish protein hydrolysate from parrotfish ( Chlorurus sordidus) head. PeerJ 2019; 7:e8297. [PMID: 31890351 PMCID: PMC6934333 DOI: 10.7717/peerj.8297] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/04/2019] [Accepted: 11/26/2019] [Indexed: 11/24/2022] Open
Abstract
BACKGROUND Fish byproducts are commonly recognized as low-value resources. In order to increase the value, fish byproducts need to be converted into new products with high functionality such as fish protein hydrolysate (FPH). In this study, FPH manufactured from parrotfish (Chlorurus sordidus) heads using different pH, time and sample ratio was investigated. METHODS Hydrolysis reactions were conducted under different pHs (5, 7, and 9) and over different durations (12 and 24 h). Control treatment (without pH adjustment (pH 6.4)) and 0 h hydrolsisis duration were applied. Hydrolysates were characterized with respect to proximate composition, amino acid profile, and molecular weight distribution. The antioxidant activity of the hydrolysate was also observed. RESULTS The pH and duration of hydrolysis significantly affected (p < 0.05) the characteristics of FPH. The highest yield of hydrolysate (49.04 ± 0.90%), with a degree of hydrolysis of 30.65 ± 1.82%, was obtained at pH 9 after 24 h incubation. In addition, the FPH had high antioxidant activity (58.20 ± 0.55%), with a high level of essential amino acids. Results suggested that FPH produced using endogenous enzymes represents a promising additive for food and industrial applications.
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Affiliation(s)
- Asep A. Prihanto
- Department of Fishery Product Technology, Faculty of Fisheries and Marine Science, Brawijaya University, Malang, East Java, Indonesia
- BIO-SEAFOOD Research Unit, Brawijaya University, Malang, East Java, Indonesia
| | - Rahmi Nurdiani
- Department of Fishery Product Technology, Faculty of Fisheries and Marine Science, Brawijaya University, Malang, East Java, Indonesia
- BIO-SEAFOOD Research Unit, Brawijaya University, Malang, East Java, Indonesia
| | - Annas D. Bagus
- BIO-SEAFOOD Research Unit, Brawijaya University, Malang, East Java, Indonesia
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Aquaculture and by-products: Challenges and opportunities in the use of alternative protein sources and bioactive compounds. ADVANCES IN FOOD AND NUTRITION RESEARCH 2019; 92:127-185. [PMID: 32402443 DOI: 10.1016/bs.afnr.2019.11.001] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Abstract
There is a growing concern about chronic diseases such as obesity, diabetes, hypertension, hypercholesterolemia, cancer and cardiovascular diseases resulting from profound changes in the western lifestyle. Aquaculture by-products are generated in large quantities and they can be profitably recycled through their bioactive compounds used for health or food supplements. Improving waste utilization in the field of aquaculture is essential for a sustainable industry to prevent or minimize the environmental impact. In this sense fish by-products are a great source of protein and omega-3 polyunsaturated fatty acids which are particularly studied on Atlantic salmon or rainbow trout. Fish protein hydrolysate (FPH) obtained from chemical, enzymatical and microbial hydrolysis of processing by-products are being used as a source of amino acids and peptides with high digestibility, fast absorption and important biological activities. Omega-3 polyunsaturated fatty acids, eicosapentaenoic (EPA) and docosahexaenoic (DHA) from fish discards have been reported to decrease postprandial triacylglycerol levels, reduction of blood pressure, platelet aggregation and the inflammatory response. Crustacean by-products can also be used to produce chitosan with antioxidant and antimicrobial activity for food and pharmaceutical industries and carotenoids with important biological activity. Seaweeds are rich in bioactive compounds such as alginate, carrageenan, agar, carotenoids and polyphenols with different biological activities such as antioxidant, anticancer, antidiabetic, antimicrobial or anti-inflammatory activity. Finally, regarding harvest microalgae, during the past decades, they were mainly used in the healthy food market, with >75% of the annual microalgal biomass production, used for the manufacture of powders, tablets, capsules or pills. We will report and discuss the present and future role of aquaculture by-products as sources of biomolecules for the design and development of functional foods/beverages. This chapter will focus on the main bioactive compounds from aquaculture by-products as functional compounds in food and their applications in biomedicine for the prevention and treatment of diseases.
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Li W, Liu Y, Jiang W, Yan X. Proximate Composition and Nutritional Profile of Rainbow Trout ( Oncorhynchus mykiss) Heads and Skipjack tuna ( Katsuwonus Pelamis) Heads. Molecules 2019; 24:E3189. [PMID: 31480782 PMCID: PMC6749204 DOI: 10.3390/molecules24173189] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/04/2019] [Revised: 08/28/2019] [Accepted: 08/31/2019] [Indexed: 02/05/2023] Open
Abstract
In order to evaluate the application potential of rainbow trout (Oncorhynchus mykiss) heads and skipjack tuna (Katsuwonus pelamis) heads; proximate composition, amino acids, fatty acids, carnosine, and anserine contents were analyzed in this study. Rainbow trout heads showed significantly higher protein (29.31 g/100 g FW, FW is abbreviation of fresh weight) and lipid (6.03 g/100 g FW) contents than skipjack tuna heads (18.47 g/100 g FW protein and 4.83 g/100 g FW lipid) (p < 0.05). Rainbow trout heads and skipjack tuna heads exhibited similar amino acid composition. Essential amino acids constituted more than 40% of total amino acids in both rainbow trout head and skipjack tuna head. The fatty acid profile was different between rainbow trout heads and skipjack tuna heads. Rainbow trout heads mainly contained 38.64% polyunsaturated fatty acids (PUFAs) and 38.57% monounsaturated fatty acids (MUFAs), whereas skipjack tuna heads mainly contained 54.46% saturated fatty acids (SFAs). Skipjack tuna heads contained 4563 mg/kg FW anserine and 1761 mg/kg FW carnosine, which were both significantly higher than those of rainbow trout heads (p < 0.05). These results demonstrate that both rainbow trout heads and skipjack tuna heads may be used as materials for recycling high-quality protein. Meanwhile, rainbow trout heads can be used to extract oil with high contents of unsaturated fatty acids, while skipjack tuna heads may be a source for obtaining carnosine and anserine.
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Affiliation(s)
- Weinan Li
- Key Laboratory of Key Technical Factors in Zhejiang Seafood Health Hazards, Institute of Innovation & Application, Zhejiang Ocean University, Zhoushan 316022, China
- Laboratory of Seafood Processing, Innovative and Application Institute, Zhejiang Ocean University, Zhoushan 316022, China
| | - Yu Liu
- Key Laboratory of Key Technical Factors in Zhejiang Seafood Health Hazards, Institute of Innovation & Application, Zhejiang Ocean University, Zhoushan 316022, China
- Laboratory of Seafood Processing, Innovative and Application Institute, Zhejiang Ocean University, Zhoushan 316022, China
| | - Wei Jiang
- Key Laboratory of Key Technical Factors in Zhejiang Seafood Health Hazards, Institute of Innovation & Application, Zhejiang Ocean University, Zhoushan 316022, China.
- Laboratory of Seafood Processing, Innovative and Application Institute, Zhejiang Ocean University, Zhoushan 316022, China.
| | - Xiaojun Yan
- Laboratory of Seafood Processing, Innovative and Application Institute, Zhejiang Ocean University, Zhoushan 316022, China.
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Sellami M, Ben Rebah F, Gargouri Y, Miled N. Lipid composition and antioxidant activity of liver oils from ray species living in Tunisian coasts. ARAB J CHEM 2018. [DOI: 10.1016/j.arabjc.2014.07.010] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023] Open
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Achouri N, Smichi N, Kharrat N, Rmili F, Gargouri Y, Miled N, Fendri A. Characterization of liver oils from three species of sharks collected in Tunisian coasts: In vitro digestibility by pancreatic lipase. J Food Biochem 2017. [DOI: 10.1111/jfbc.12453] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
Affiliation(s)
- Neila Achouri
- Laboratoire de Biochimie et de Génie Enzymatique des Lipases, ENIS; Route de Soukra; BPW 1173-3038 Sfax Tunisie
| | - Nabil Smichi
- Laboratoire de Biochimie et de Génie Enzymatique des Lipases, ENIS; Route de Soukra; BPW 1173-3038 Sfax Tunisie
- Enzymologie Interfaciale et Physiologie de la Lipolyse, Chemin Joseph Aiguier; CNRS, Aix-Marseille Université; Marseille France
| | - Nadia Kharrat
- Laboratoire de Biochimie et de Génie Enzymatique des Lipases, ENIS; Route de Soukra; BPW 1173-3038 Sfax Tunisie
| | - Fatma Rmili
- Laboratoire de Biochimie et de Génie Enzymatique des Lipases, ENIS; Route de Soukra; BPW 1173-3038 Sfax Tunisie
| | - Youssef Gargouri
- Laboratoire de Biochimie et de Génie Enzymatique des Lipases, ENIS; Route de Soukra; BPW 1173-3038 Sfax Tunisie
| | - Nabil Miled
- Laboratoire de Biochimie et de Génie Enzymatique des Lipases, ENIS; Route de Soukra; BPW 1173-3038 Sfax Tunisie
| | - Ahmed Fendri
- Laboratoire de Biochimie et de Génie Enzymatique des Lipases, ENIS; Route de Soukra; BPW 1173-3038 Sfax Tunisie
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Gencbay G, Turhan S. Proximate Composition and Nutritional Profile of the Black Sea Anchovy (Engraulis encrasicholus) Whole Fish, Fillets, and By-Products. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2016. [DOI: 10.1080/10498850.2014.945199] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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Hong H, Fan H, Wang H, Lu H, Luo Y, Shen H. Seasonal variations of fatty acid profile in different tissues of farmed bighead carp (Aristichthys nobilis). Journal of Food Science and Technology 2013; 52:903-11. [PMID: 25694699 DOI: 10.1007/s13197-013-1129-1] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 07/22/2013] [Accepted: 07/26/2013] [Indexed: 11/24/2022]
Abstract
Bighead carp (Aristichthys nobilis) is one of the major farmed species of freshwater fish in China. Byproduct volume of bighead carp is significant at up to 60 % of whole fish weight. A better understanding of the nutritional composition is needed to optimize the use of these raw materials. The objective of this research was to characterize seasonal variations of fatty acid profile in different tissues (heads, bones, skin, scales, viscera, muscle and fins) of farmed bighead carp. The fatty acid composition of farmed bighead carp varied significantly with seasons and tissues. The highest lipid content was determined in viscera while the highest EPA and DHA composition were observed in muscle compared to the other tissues. Significantly higher ΣEPA+DHA (%) was recorded in all tissues in summer (June) when compared with those of the other three seasons (p < 0.05). The n-3/n-6 fatty acid ratios in summer ranged from 3.38 to 3.69, nearly three times the ratios of the other three seasons. The results indicated that farmed bighead carp caught in summer could better balance the n-3 PUFA needs of consumers. The byproducts of bighead carp can be utilized for the production of fish oil.
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Affiliation(s)
- Hui Hong
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing Higher Institution Engineering Research Center of Animal Product, P. O. Box 112, Beijing, 100083 China
| | - Hongbing Fan
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing Higher Institution Engineering Research Center of Animal Product, P. O. Box 112, Beijing, 100083 China
| | - Hang Wang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing Higher Institution Engineering Research Center of Animal Product, P. O. Box 112, Beijing, 100083 China
| | - Han Lu
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing Higher Institution Engineering Research Center of Animal Product, P. O. Box 112, Beijing, 100083 China
| | - Yongkang Luo
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing Higher Institution Engineering Research Center of Animal Product, P. O. Box 112, Beijing, 100083 China
| | - Huixing Shen
- College of Science, China Agricultural University, Beijing, 100083 China
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Zeng Y, Zhang X, Guan Y, Sun Y. Enzymatic hydrolysates from tuna backbone and the subsequent Maillard reaction with different ketohexoses. Int J Food Sci Technol 2012. [DOI: 10.1111/j.1365-2621.2012.02973.x] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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