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1.
H. Kallio T. Lehtinen P. Laakso R. Tahvonen 《Zeitschrift für Lebensmitteluntersuchung und -Forschung A》1998,207(4):276-280
The fatty acid composition of "fish wurst", a fermented salami-type sausage made of pork, lard and Baltic herring fillets
(Clupea harengus var. membras) was investigated. Changes in the proportions of the 35 most abundant fatty acids were examined throughout the 1-month ripening
period followed by a 4-month storage period. The fat composition of the product was stable (32–35%) and retained the characteristics
of the main ingredients: oleic acid (37.4%, mean of three production batches) palmitic acid (23.7%) and linoleic acid (10.7%)
from lard and fish, stearic acid (11.7%) mainly from lard, and palmitoleic acid (3.0%) and long-chain (C20–C24), polyunsaturated
fatty acids (c.a. 6%) mainly from fish. During the 4-week ripening period a statistically significant increase (P≤0.05) was detected in the proportions of minor fatty acids only, i.e. eicosenoic acid (20 : 1n-9), eicosadienoic acid (20 : 2n-6),
docosadienoic acid (22 : 2n-6) and docosatrienoic acid (22 : 3n-3). During the 4-month storage of the ripe sausage, the fatty
acid composition stabilized. Only the proportion of stearic acid increased significantly during storage, from 11.7% to 12.5%.
Received: 23 January 1998 / Revised version: 1 April 1998 相似文献
2.
Pilar Hernández J. L. Navarro Fidel Toldrá 《Zeitschrift für Lebensmitteluntersuchung und -Forschung A》1999,208(2):110-115
Samples of longissimus dorsi muscle from pigs were vacuum-packed and stored at –18 °C for a 6-month period. The quantity
of total lipids, non-polar lipids, phospholipids and cholesterol remained unchanged during storage. However, there was a decrease
(1.4%) in the polyunsaturated fatty acid percentage of the phospholipid fraction after 6 months of frozen storage, mainly
due to the decrease in linoleic fatty acid. Nevertheless, there was no change in fatty acid composition of the non-polar lipid
fraction. Phosphatidylethanolamine was the phospholipid most affected during the frozen storage, with a significant decrease
from an intial percentage of 26.6% to 23.0% after 6 months of storage. Important activities of muscle lipolytic enzymes were
still recovered after the storage, which explains the continuous release of free fatty acids reported during the process,
with a net increase of 50.6 mg/100 g dry matter. The highest release of free fatty acids was reported during the 1st month
of frozen storage. At the 6th month of frozen storage the compositions of both the free fatty acid and phospholipid fractions
were similar. With respect to oxidation, the thiobarbituric acid test number showed a slight increase during the process while
the peroxide value remained unchanged.
Received: 16 March 1998 / Revised version: 17 June 1998 相似文献
3.
Amino acid and fatty acid compositions and nutritional quality of muscle in the pomfret, Pampus punctatissimus 总被引:2,自引:0,他引:2
The pomfret, Pampus punctatissimus, is an important fisheries resource in China, but little is known about its amino acid and fatty acid compositions. Pomfret muscle contained 18.6% crude protein and 4.95% crude fat. Pomfret protein has a well-balanced amino acid composition, with high amounts of glutamic acid (114 mg/g), lysine (82.8 mg/g), leucine (76.7 mg/g), and aspartic acid (76.0 mg/g). Twenty two fatty acids were found in pomfret oil and saturated fatty acids were the most abundant (48.3%). Palmitic acid (16:0) was the dominant fatty acid, followed by oleic acid (18:1), DHA (22:6n-3), myristic acid (14:0) and stearic acid (18:0), with percentages of 30.5, 26.3, 12.2, 7.37 and 6.86, respectively. The ratio of n-3/n-6 polyunsaturated fatty acids (PUFAs) was 8.04; thus, pomfret muscle is rich in n-3 PUFA. 相似文献
4.
Dimitrios S. Lenas Dimitrios J. Triantafillou Soumela Chatziantoniou Cosmas Nathanailides 《Journal für Verbraucherschutz und Lebensmittelsicherheit》2011,19(3):435-440
Historically farmed fish were frequently found to exhibit a lower ratio of n3/n6 fatty acids compared to wild fish. This study
compares the proximate and fatty acid composition of wild and cultured gilthead sea bream fish from a lagoon in NW Greece.
Wild fish contained less fat and showed different fatty acid profiles. Farmed fish exhibited threefold higher concentrations
of linoleic acid (C18:2n-6) in muscle and twofold in visceral fat. Their muscle tissue contained higher levels of saturated
fatty acids and higher ratios of eicosapentaenoic acid/docosahexaenoic acid (0.49 ± 0.04 vs. 0.03 ± 0.01; Ρ < 0.001). Wild fish exhibited lower levels of muscle n-3 fatty acids (15.87 ± 0.82 vs. 19.89 ± 1.06; P < 0.001) but a higher ratio of n-3/n-6 (2.22 ± 0.14 vs. 1.64 ± 0.10, Ρ < 0.001). These results emphasize the need to further explore dietary manipulation of fatty acid content as a method of improving
the fatty acid profile and maximise the health benefits of consuming farmed fish. 相似文献
5.
Pilar Hernández J. L. Navarro Fidel Toldrá 《Zeitschrift für Lebensmitteluntersuchung und -Forschung A》1999,41(11):110-115
Samples of longissimus dorsi muscle from pigs were vacuum-packed and stored at –18 °C for a 6-month period. The quantity of total lipids, non-polar lipids, phospholipids and cholesterol remained unchanged during storage. However, there was a decrease (1.4%) in the polyunsaturated fatty acid percentage of the phospholipid fraction after 6 months of frozen storage, mainly due to the decrease in linoleic fatty acid. Nevertheless, there was no change in fatty acid composition of the non-polar lipid fraction. Phosphatidylethanolamine was the phospholipid most affected during the frozen storage, with a significant decrease from an intial percentage of 26.6% to 23.0% after 6 months of storage. Important activities of muscle lipolytic enzymes were still recovered after the storage, which explains the continuous release of free fatty acids reported during the process, with a net increase of 50.6 mg/100 g dry matter. The highest release of free fatty acids was reported during the 1st month of frozen storage. At the 6th month of frozen storage the compositions of both the free fatty acid and phospholipid fractions were similar. With respect to oxidation, the thiobarbituric acid test number showed a slight increase during the process while the peroxide value remained unchanged. 相似文献
6.
In this research, fatty acid composition and total trans fatty acid contents of six types of biscuit produced by four different Turkish companies were determined by capillary gas-liquid
chromatography. Total fat contents of the biscuit samples ranged between 8.5% and 26.0%. The highest fat content was determined
in sesame biscuits (average 24.4%) and the lowest in petit beurre biscuits (average 13.5%). Total fat contents varied even
for the same type of biscuit as a result of the use of different recipes by each company. The major fatty acids in the samples
were C16 : 0, C18 : 0, trans C18 : 1, C18 : 1, trans C18 : 2 and C18 : 2. Depending on the biscuit type, total unsaturated fatty acid contents were between 52.1% and 72.8%. The ranges of total trans fatty acid contents in biscuit types were petit beurre 1.9–29.0%, sesame 15.0–23.1%, baby 3.0–30.5%, oat 17.6–22.4%, cocoa
1.5–22.9% and finger 1.0–24.7%. It is clear from the results that the percentage of trans fatty acids in the total fat content is significant because of the use of hydrogenated vegetable oils in biscuit production.
Received: 26 July 1999 / Revised version: 9 September 1999 相似文献
7.
Omega-3 Fatty Acids in Lake Superior Fish 总被引:2,自引:0,他引:2
Proximate analysis and fatty acid composition of eight commercially important species of Lake Superior fish were determined. Palmitic acid (C16:0) was the predominant saturated fatty acid, accounting for 68–79% of total saturated acids. Oleic acid (C18:1) was the most abundant monounsaturated fatty acid. Linoleic acid (C18:2), linolenic acid (C18:3), eicosapentaenoic acid (C20:5) and docosahexaenoic acid (C22:6) were the predominant polyunsaturated fatty acids. Brining, smoking and refrigerated storage caused a reduction in total lipid, but only a small loss in n-3 fatty acids. The data revealed that most Lake Superior fish examined were excellent sources of polyunsaturated fatty acids with very high levels of omega-3 (n-3) fatty acids, especially eicosapentaenoic and docosahexaenoic acids. 相似文献
8.
Eight fish species common to the Pacific Northwest coastal waters were categorised according to total lipids in a ranking from lean fish (e.g. walleye pollock) to oily fish (e.g. herring) species. Comprehensive fatty acid signatures were compared on both the relative proportion of total fatty acids and the proportion of total carcass lipid content. Generally, fish species from the Pacific coast had a relatively high proportion of n-3 highly polyunsaturated fatty acids (n-3 HUFAs), of which more than 80% was accounted for by C20:5n-3 (EPA) and C22:6n-3 (DHA), with species-specific and lower proportions of oleic acid (C18:1n-9) and palmitic acid (C16:0) also dominating. The MUFA contents of fish were lower (P < 0.05) in the lipids of lean and low-fat fish compared to those of fattier species. In contrast, higher (P < 0.05) proportions of polyunsaturated fatty acids (PUFAs) existed in the low-fat species with DHA contents ranging from 18% to 29% in the low-fat fish and from 8% to 10% in the fattier fish, such as herring and capelin. Expressing the same fatty acid content data in terms of absolute amount of fatty acids (e.g. gFA/100 g wet tissue) showed that both EPA and DHA contents in the flesh of pollock and hake were indeed many fold lower than those found in fatty fish, such as herring. The findings confirm that it is important that both the total lipid content and the fatty acid composition of these Pacific fish food sources be considered when making evaluations on the nutritional quality. 相似文献
9.
Fructose, glucose, and sucrose as the major soluble sugars, and citric, malic, and ascorbic acids as the major organic acids were determined by HPLC, and palmitic acid (16:0) and stearic acid (18:0), oleic acid (18:1), linoleic acid (18:2n-6) and linolenic acid (18:3n-3) as the major fatty acids were determined by GC in medlar (Mespilus germanica 'Dutch') fruit. The compositional changes of these constituents were monitored during the post harvest period of commercially sold Dutch form throughout its rapid ripening (fruit softening-darkening). Sucrose was highest at 1 WAH (228.4 mg/100 g fresh wt) and then decreased, remaining very low at 4 WAH (1.4 mg/100 g fresh wt). As for the levels of fructose and glucose, their levels shifted up to 2230.8 and 845.2 mg/100 g fresh wt at 2 and 3 WAHs, then the levels lessened to their lowest concentration. The levels of the three acids were high at the beginning, except malic acid level at 2 WAH, all acids leveled off through the latter weeks of post harvest period. In the fruit studied, the levels of saturated palmitic acid (16:0) and stearic acid (18:0), and unsaturated oleic acid (18:1), linoleic acid (18:2n-6) and linolenic acid (18:3n-3) were most abundant fatty acids detected throughout medlar ripening (pulp softening and darkening). The level of palmitic and stearic acids as well as the level of linoleic and linolenic acids were the highest at 1 WAH and then suddenly decreased as the medlar soften and the pulp becomes slightly (2 WAH) and fully (3 WAH) brown through 2 and 4 WAHs. In addition to these prominent fatty acids, a remarkable decrease was also obtained in the content of some other fatty acids (C10-15, C16:1, C20-24). 相似文献
10.
The effects of fatty acid composition, two packaging methods (vacuum and 20% CO2/80% N2) and storage under refrigeration for 210 days were evaluated on a dry fermented sausage (salchichón), manufactured with raw material enriched in monounsaturated or polyunsaturated fatty acids. Fatty acid composition was determined on sausage mixtures and on ripened sausages and lipid oxidation and colour stability was determined on ripened sausage at different times during storage. The modification of fatty acid composition of the sausages raised the nutritional quality, slightly affecting the colour properties. Dry fermented sausages enriched in polyunsaturated and monounsaturated fatty acids presented higher lipid oxidation values than the control ones. Both packaging methods (vacuum and 20% CO2/80% N2) during 210 days of chilled storage had minor effects on the colour and the lipid oxidation stability. 相似文献
11.
Syrian Kaissy cv olive fruit (SKOF) was irradiated (0, 1, 2, and 3 kGy). Oils were extracted from irradiated and un-irradiated olive fruits. Fatty acid profiles of Syrian Kaissy cv olive oil (SKOO) were measured by gas chromatography immediately after irradiation and after 6, 12, 24, and 36 months of storage. Results of the study showed that composition of fatty acids of SKOO were determined as palmitic (C16:0) (14.69%), palmitoleic acid (C16:1) (1.18%), stearic (C18:0) (2.19), oleic (C18:1) (68.94%), linoleic (C18:2) (12.22%), and linolenic acid (C18:3) (0.79%). The fatty acid composition of SKOO contains a healthy mixture of all the types of saturated mono-unsaturated and poly-unsaturated fatty acids. The data showed an increase (p < 0.05) in the percentage of the total saturated fatty acids and decrease (p < 0.05) in the percentage of the total unsaturated fatty acids of SKOO during storage. In general, there were no significant (p > 0.05) differences in fatty acids compositions of both oils extracted from irradiated and un-irradiated SKOF. 相似文献
12.
Caprine cheese with probiotic strains: the effects of ripening temperature and relative humidity on proteolysis and lipolysis 总被引:3,自引:0,他引:3
Ana M. P. Gomes M. Luz P. C. Silva F. X. Malcata 《Zeitschrift für Lebensmitteluntersuchung und -Forschung A》1998,207(5):386-394
The effects of ripening temperature, relative humidity and time on chemical and textural characteristics of a 'probiotic'
goat's milk cheese were examined. The experimental layout followed a 23 factorial design, with all possible combinations of 5 °C and 10 °C (ripening temperature), 85% and 95% (ripening relative
humidity) and 1 day and 70 days (ripening time). All proteolytic indices measured (water-soluble nitrogen, trichloroacetic
acid-soluble nitrogen and phosphotungstic acid-soluble nitrogen) were enhanced with increased ripening temperature to a greater
extent than with increased ripening relative humidity; the increase in phosphotungstic acid-soluble nitrogen was the most
significant. Free fatty acid concentrations in cheeses were not influenced by ripening relative humidity but increased with
ripening temperature and time. A higher ripening temperature and a lower relative humidity gave rise to firmer cheeses. Postulated
empirical models have provided a good fit to the experimental data set generated; such models were able to predict a decrease
of 25 days in ripening time with no impairment of either proteolytic or lipolytic indices if a cheese were to be ripened at
10 °C (rather than 5 °C) and 95% relative humidity.
Received: 23 March 1998 相似文献
13.
Fatty acid composition of green crab (Carcinus mediterraneus) from the Tunisian mediterranean coasts 总被引:1,自引:0,他引:1
Green crab (Carcinus mediterraneus) was analysed for proximate and fatty acid composition. The yields of crab claw meat and hepatopancreas were 24.9–26.1% and 8.8–9.2%, respectively. Crude protein (NX6.25) and crude fat contents of crab claw meat were 17.8–18.2% and 0.85–1%, respectively, on a dry weight basis, while those of hepatopancreas were 13–14% and 21.8–22.7%, respectively. The fatty acid (FA) profiles were significantly different between claw meat, and hepatopancreas of the crab. The percentage of total saturated fatty acids was higher in the hepatopancreas (25.15–26.24% of total FAs) than in the claw meat (22.58–23.49% of total FAs). The main saturated fatty acids were palmitic acid (16:0) and stearic acid (18:0). Palmitic acid represented 11.5–12.45% and 11–11.5% of the total FAs in the hepatopancreas and in the claw meat, respectively. The percentages of stearic acid were 7.8–8.3% and 7–7.3% in the hepatopancreas and in the claw meat, respectively. Meanwhile, oleic acid (18:1) was the dominant monounsaturated fatty acid which represents 16.15–16.85% and 15.4–15.7% of the hepatopancreas and the claw meat total FAs, respectively. The dominant PUFA was arachidonic acid (20:4n-6) in both claw meat and hepatopancreas. The content of arachidonic acid (20:4n-6) was higher in the hepatopancreas (13–13.5%) than in the claw meat (10.5–11.8%). 相似文献
14.
The fatty acid composition of three raw and cooked freeze-dried common bean varieties (Phaseolus vulgaris), namely enjevec, Semenarna 22 and Cipro, and of the lentil (Lens esculenta), var. Anicia, was determined and the influence of storage on their composition was studied. Analyses of fatty acid composition were conducted by in situ transesterification and capillary column gas-liquid chromatography. In raw milled beans average values of about 16% saturated fatty acids (SAT), 6% monosaturated fatty acids (MUFA) and 78% polyunsaturated fatty acids (PUFA) were found. Somewhat different values of 15% of SAT, 25% MUFA and 60% PUFA were found in lentil. In cooked beans the content of all fatty acids was slightly decreased. In cooked lentil the decrease was almost 50%, but the ratios of SAT, MUFA and PUFA in both cases were practically the same. After two years of storage at 4 °C the fatty acid content in raw milled beans was unchanged, but altered in cooked ones. The amounts of linoleic (18:2, n-6) and -linolenic (18:3, n-3) acid decreased, but myristic (14:0), margaric (17:0) and arachidic (20:0) acids increased. It was found that freeze-dried cooked beans, prepared from raw seed beans, kept 2.5 years at 10 °C, have practically the same fatty acid composition as freeze-dried cooked beans 0.5 year after harvesting. 相似文献
15.
16.
Worawan Panpipat 《LWT》2008,41(3):483-492
Oxidative stability of emulsion sausages prepared from African walking catfish (AF: Clarias gariepinus) and rohu (RH: Labeo rohita) fortified with three levels of the refined tuna oil (2%, 6%, and 10%) with 150 μg KI/100 g sample and without KI was investigated. The control was prepared using 20% soybean oil and without KI. Samples were vacuum-packed and stored at 4 °C. Iodine content decreased approximately 14% after cooking and remained constant throughout storage. Sausages fortified with tuna oil showed higher level of n-3 (eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA)), but lower level of n-6 fatty acids (P<0.05) than the control. The ratio of n-6 to n-3 fatty acids of all samples decreased with an increase of tuna oil addition and was stable throughout 4 weeks of storage. Degradation of linoleic (LA) and linolenic acid (LNA) mainly occurred in the samples added 2% tuna oil whereas samples fortified with higher tuna oil (6-10%) exhibited higher loss of EPA and DHA. Hydroperoxide (HPV) and thiobarbituric reactive substances (TBARS) values were increased as addition level of tuna oil increased. Textural properties were not affected during storage at 4 °C for up to 4 weeks (P<0.05). Based on lipid stability results, 2% fortification of the refined tuna oil was recommended for emulsion sausage prepared from both species. Addition of 150 μg KI/100 g had no effect on lipid oxidation of fish sausages (P<0.05). 相似文献
17.
Dimitrios S. Lenas Dimitrios J. Triantafillou Soumela Chatziantoniou Cosmas Nathanailides 《Journal für Verbraucherschutz und Lebensmittelsicherheit》2011,6(4):435-440
Historically farmed fish were frequently found to exhibit a lower ratio of n3/n6 fatty acids compared to wild fish. This study compares the proximate and fatty acid composition of wild and cultured gilthead sea bream fish from a lagoon in NW Greece. Wild fish contained less fat and showed different fatty acid profiles. Farmed fish exhibited threefold higher concentrations of linoleic acid (C18:2n-6) in muscle and twofold in visceral fat. Their muscle tissue contained higher levels of saturated fatty acids and higher ratios of eicosapentaenoic acid/docosahexaenoic acid (0.49?±?0.04 vs. 0.03?±?0.01; ???<?0.001). Wild fish exhibited lower levels of muscle n-3 fatty acids (15.87?±?0.82 vs. 19.89?±?1.06; P?<?0.001) but a higher ratio of n-3/n-6 (2.22?±?0.14 vs. 1.64?±?0.10, ???<?0.001). These results emphasize the need to further explore dietary manipulation of fatty acid content as a method of improving the fatty acid profile and maximise the health benefits of consuming farmed fish. 相似文献
18.
The effect of fat content on chemical traits related to dry-curing process (pH, moisture and water activity), color and textural properties and changes of free fatty acids and amino acids compositions during the processing of foal dry-cured sausages were studied. For this purpose, three batches (20 units per batch) of dry fermented sausages with different pork back fat content (5%, 10% and 20%) were manufactured; low fat (LF), medium fat (MF) and high fat (HF), respectively. Samples at 0days (mix before stuffing), and after 7, 14, 28, 42 and 49days of ripening were taken. The fat level affected color and textural parameters at the end of the process, showing dry-cured foal sausage with the higher level of fat, the highest values of luminosity and the least hardness. No significant differences (P>0.05) among batches were detected on total viable counts, lactic acid bacteria and Microccaceae during the process. Regarding lipolysis and lipid oxidation it can be deduced that the increase in the fat level encouraged the production of free fatty acids and 2-thiobarbituric acid reactive substances. At the end of the ripening individual free fatty acids followed this order: oleic, palmitic, linoleic and stearic acid, representing 82-95% of the total free fatty acids. Final level of TBARS index was in the worst case of 1.23mg MDA/kg of sausage. On the contrary, the batch with lesser fat content showed the highest levels of free amino acids at the beginning and at the end of the process, showing final values of 1.6%. 相似文献
19.
Exposure to low storage temperature induces changes in electrolyte leakage and fatty acids composition, in a way depending on the plant tissue. Those changes alter the response of the fruit to storage conditions. The influence of storage temperature on ripening, fatty acids composition and electrolyte leakage of ‘Hayward’ kiwifruit were investigated. Harvested fruit were stored at 0, 5, 10, 15 and 20 °C for 5, 12 and 17 days. Measurements of SSC, firmness, flesh colour, fatty acid composition and electrolyte leakage were performed during the experiment. Kiwifruit did not fully ripen during the 17 days storage at any temperature. The major fatty acid component in ‘Hayward’ kiwifruit consisted of linolenic, followed by oleic, palmitic, linoleic and stearic acid. Membrane permeability and unsaturated/saturated fatty acid ratio increased during storage in all treatments. The highest increase was during the first 5 days and at the lowest temperatures. The increase in unsaturated/saturated fatty acid ratio was caused mainly by a decrease in palmitic and an increase in oleic acids. Stearic, linoleic and linolenic acids had insignificant changes during storage. The main increase in electrolyte leakage and unsaturated/saturated fatty acid ratio occurred during the first storage days and at lower temperatures, probably as a response of the tissue to an adaptation to the new stress storage conditions. 相似文献
20.
《食品工业科技》2013,(05):100-104
以草鱼的肝脏和脂肪(1∶1)混合物为原料,采用稀碱水解法制备草鱼鱼油,研究草鱼鱼油提取条件对其特性的影响,并分析其脂肪酸的组成。结果表明,提取条件对鱼油的提取率、碘价、酸价、过氧化值和含皂量影响很大,以它们为指标得出的最佳工艺条件为:经绞肉机绞碎后的肝脏和脂肪糜与水1∶1混合后,在45℃下水浴5min,用NaOH溶液(1∶1,W/V)调至pH10.0,加入鱼糜质量分数10%的4%NaCl溶液,在60℃下盐析5min,离心分离鱼糜后,取上清液得到鱼油,在该条件下鱼油的得率为84.81%±0.56%。经脱酸脱胶后精制的鱼油用气相色谱分析,得出鱼油中含有16∶0、18∶1n-9、20∶5n-3(DHA)和22∶6n-3(EPA)等22种脂肪酸,其中饱和脂肪酸占30%左右,硬脂酸含量最高,占18.5%左右;不饱和脂肪酸占60%左右,油酸含量最高,占18.6%,EPA含量约0.7%,DHA含量约0.5%。 相似文献