THE FREE FATTY ACID CONTENT OF FISH OIL: THE EFFECT OF LIME ADDITION ON THE REDUCTION OF THE FREE FATTY ACID CONTENT OF FISH OIL DURING THE FISH MEAL AND OIL PRODUCTION PROCESS

Addition of small amounts of calcium hydroxide (slaked lime) to fish, press liquor or polishing water in the fish meal and oil production process leads to a considerable reduction in the free fatty acid content of the resulting fish oil.     

EFFECT OF COOKING OIL TYPE ON FINAL CHOLESTEROL CONTENT AND FATTY ACID COMPOSITION OF GROUND BEEF

The purpose of this study was to compare three oils for extraction of cholesterol when used to cook ground beef and to determine the effect of oil type on fatty acid composition of the ground beef. Ground beef (30 % fat) was cooked in 1 L of corn, canola or palm oil at 100–110C and then rinsed with 500 ml of boiling water, which significantly decreased ether-extractable fat. Control hamburger was skillet-fried without any added oil. Total lipids were extracted and analyzed for fatty acid composition and cholesterol content. Changes in fatty acid composition of residual fat on the meat after cooking reflected those of the oils used for cooking. Cholesterol was significantly lower in all oil-cooked hamburger than in the control. In conclusion, cooking ground beef in any of the three vegetable oils will extract cholesterol, and the lipid remaining after a boiling water rinse will contain fatty acids characteristic of the cooking oil.     

EFFECT OF LACTIC ACID FERMENTATION OF CASSAVA ON FUNCTIONAL AND SENSORY CHARACTERISTICS OF FUFU FLOUR

The effects of lactic acid fermentation of cassava on the functional and sensory characteristic of fufu flour were investigated. Two strains of Lactobacillus plantarum were used as starter cultures for the fermentation of cassava to fufu for 96   h. The resultant wet fufu samples were dried at 65C in a cabinet dryer for 48   h, and were analyzed for functional and sensory characteristics.
Fermentation reduced the water-binding capacity of the fufu flour from 176.6% to between 118 and 125%. The pasting characteristics of the traditional and starter culture-fermented fufu flour samples were not significantly different from that of the unfermented cassava flour. When subjected to sensory evaluation, the traditional and starter culture-fermented cassava fufu flour were not significantly different in terms of color, odor and texture, but the cassava fufu flour produced, using starter culture SL19, had the highest overall acceptability ( P <  0.05).

PRACTICAL APPLICATIONS

Traditionally, processing of cassava to fufu is usually carried out by using the old stock from a previous fermentation to initiate the fermentation of a new batch. This old method usually results in fufu that has a strong odor that may not be acceptable to some consumers. The use of starter culture like Lactobacillus plantarum will reduce the strong odor of fufu ; this will increase its acceptability by consumers and ensure the overall quality. Also, the functional properties of fufu are not affected. The development of lactobacilli strains could help in optimizing the traditional processes, therefore increasing the economic returns.     

FATTY ACID COMPOSITION AND TOCOPHEROL CONTENT OF AMAZONIAN PALM OILS

The characteristics of oils recovered from seeds of Astrocaryum chambira and A. urostachys have been evaluated. The gas chromatographic analyses showed that lauric and myristic acids are predominant fatty acids accounting for 50.8–52.3 and 26.2–28.1% of the total, respectively; thus, resembling closely to palm kernel stearines. Tocotrienols were the major antioxidants present in both Astrocaryum chambira and A. urostachys Kernel oils. Application of these oils in the confectionery industry without use of any fractionation techniques is recommended.     

EFFECT OF WASHING ON THE AMINO ACID COMPOSITION AND CONNECTIVE TISSUE CONTENT OF SEAL MEAT

Effects of washing on the amino acid composition and connective tissue content of mechanically separated seal meat (MSSM) was studied. Aqueous washing of MSSM resulted in a considerable decrease in histidine, and to a lesser extent, leucine, lysine, phenylalanine, taurine and valine content of the samples. However, the concentration of glycine, proline, hydroxyproline and hydroxylysine, and dominant components of connective tissues, was increased. Thus, the predicted PER values of washed meats decreased by up to 11.7%, and the content of connective tissues in the final product was increased by a factor of approximately four. The lipid and hemoprotein content of washed seal meat was decreased by 30% and 68%, respectively.     

TUDIES ON THE FATTY ACID COMPOSITION OF HOP EXTRACT

Studies on fatty acids composition of hop extract obtained from Vurtenberg hop by extraction with a threecomponent mixture was carried out. It has been established that the content of fatty acids in hop extract is 0.3% ±5%. Fatty acids composition was determined by Gas-chromatographic analysis. The presence of the following unsaturated fatty acids has been proven: C_16:1; C_18:1; C_18:2; C_18:3; C_20:1 which represent about 40% of the general content of fatty acids in the extract.     

EFFECT OF VITAMIN E SUPPLEMENTATION ON INTRA- AND INTERMUSCULAR FATTY ACID COMPOSITION OF AWASSI LAMBS

This research was carried out to determine the effects of vitamin E supplementation on inter- and intramuscular fatty acid composition in meat of Awassi lambs. Lambs were divided into two groups, control (CG) and experimental (VG), at the beginning of the fattening period. The CG and VG lambs were fed the same concentrate and hay. The VG also received a supplement of 45 mg vitamin E (DL-α tocopheryl acetate) per lamb per day for the 75-day fattening period prior to slaughter. After slaughtering, carcasses were stored at 4 0.5C for 24 h. Then , M. longissimus dorsi (LD) muscles were excised from carcasses, and the intra- and intermuscular fats from LD muscles were used as study material. Results showed that vitamin E supplementation had no significant effect on fatty acid composition in intra- and intermuscular fats (P < 0.05). Fatty acid content in intramuscular fats were different than those in intermuscular fats (P < 0.01) except for lauric (C₁₂), linoleic (C_18:2) and linolenic (C_18:3) acids (P < 0.05). Total saturated fatty acids in the intramuscular fats were lower than in intramuscular fats (P < 0.01). In addition, the majority of fatty acids, both intramuscular and intermuscular, in Awassi lambs were oleic (C_18:1), palmitic (C₁₆ and stearic (C₁₈) acids.     

EFFECT OF PHORONE ON ACCUMULATION AND FATTY ACID COMPOSITION OF SURFACE LIPID OF APPLE DURING STORAGE

Phorone added to apples after harvest stimulated the rate of accumulation of surface lipid and decreased the rate of water loss when fruit were stored at 0°C but had the opposite effect in fruit stored at 5, 10 or 20°C where lipid accumulation was inhibited and water loss enhanced. The fatty acid composition of surface lipid from phorone-treated fruit showed a higher proportion of linoleic acid at all temperatures. For oleic and linolenic acids, a differential effect of storage temperature occurred with phorone-treated fruit at 0°C developing a lower proportion of oleic acid and a higher proportion of linolenic acid compared to control fruit whereas at 5° and 20°C the reverse occurred.     

温度对海洋微藻生长及脂肪酸组成的影响

研究了不同温度下,三角褐指藻和等鞭金藻生长及脂肪酸组成.结果表明,三角褐指藻的最适生长温度为20℃,而等鞭金藻的最适生长温度为25℃.无论是三角褐指藻的EPA还是等鞭金藻的DHA,均随着培养温度的升高而下降.低温有利于三角褐指藻积累EPA和PUFAs,但PUFAs含量（W/W）在10-20℃之间差异不显著（P＞0.05）.虽然等鞭金藻DHA含量随着温度的上升而下降,但PUFAs在20℃时含量（W/W）最高,为10.5%.不同海洋微藻不仅具有不同的生长温度,且最适PUFAs合成的温度也不同.     

发酵方式及起始pH值对泡菜亚硝酸盐及硝酸盐含量的影响

以甘蓝为主要原料,采用自然发酵、陈泡菜卤水发酵、乳酸菌接种发酵以及调整起始腌渍液的pH值等发酵工艺,对泡菜腌渍过程中pH值变化、硝酸盐及亚硝酸盐的消长变化规律及影响因素进行了研究和分析.     

酸碱挤压联合作用对膳食纤维组成的影响

研究了酸碱预处理与挤压联合对大豆纤维进行加工的作用，结果表明：酸的浓度和强度以及碱浓度和水的数量对可溶性纤维（SDF）的转化都有利。变化主要发生在半纤维素部分，而纤维素所受影响很小。     

LIPID CONTENT AND FATTY ACID COMPOSITION IN THE GREEN-LIPPED MUSSEL PERNA VIRIDIS (L.)

The lipid content and fatty acid profile in soft tissue of the green-lipped mussel Perna viridis, a widely distributed tropical and subtropical bivalve species, were investigated. The total and neutral lipid contents were 6.17 ± 0.71 and 2.71 ± 0.42 mg per 100 mg dw, respectively. The content of docosahexaenoic acid (DHA, C22:6n-3) was 24.38 ± 2.50 mg/g dw whereas eicosapentaenoic acid (EPA, C20:5n-3) was present at 12.29 ± 2.12 mg/g dw. These two fatty acids were also at the top high percentage among all the fatty acids, with 38.06 ± 0.86% and 17.89 ± 1.24% (w/w) in total lipids and 34.64 ± 2.74% and 20.33 ± 1.05% (w/w) in neutral lipids, respectively. Therefore, green-lipped mussel is a rich source of DHA and EPA, the two n-3 polyunsaturated fatty acids that are beneficial to human health and nutrition.     

INFLUENCE OF DIETARY MENHADEN FISH OIL ON FATTY ACID COMPOSITION OF THE EGG

The influence of menhaden fish oil and other oils on the fatty acid composition of the egg was studied. Diets containing 1.5% menhaden oil, 1.5% corn oil and no oil added were fed to 50 hens. The menhaden oil diet increased the composition of C_14:0, C_16:1, C_18:1, C_18:3w3, C_20:5w3 and C_22:6w3 in the eggs but decreased C_18:2w6 and C_20:4w6 compared with the corn oil diet. The concentration of C_20:5w3 was greater than C_22:6w3 in menhaden oil, but more C_22:6w3 was found in eggs than C_22:6w3. A significant increase in total w-3 PUFAs (polyunsaturated fatty acids) occurred in the eggs after feeding the menhaden oil diet for 5 days and the concentration continued to increase through day 15. Dietary fats tend to produce a fatty acid pattern in eggs similar to that of the diet and varies with the oil source concentration. Most fatty acid profiles in egg yolks were altered within 15 days after hens began to consume test diets.     

环境因子对球等鞭金藻脂肪酸含量和组成的影响

用气相色谱法分析了不同的光照强度、通气量及不同生长时间下生长的球等鞭金藻的脂肪酸组成及含量.结果表明,不同环境因素下生长的微藻,其脂肪酸组成及不饱和程度有差异.一定范围内高光照有利于总不饱和脂肪酸（TUFA）的积累,尤其有利于二十二碳六烯酸（DHA）和亚麻酸含量的增加,但是过高的光照反而不利于不饱和脂肪酸含量的增加;高的通气速率有利于TUFA及DHA含量的增加,当通气量为3 vvm时TUFA和DHA的含量均达到最大,并且DHA的含量一般在对数生长初期即达到最大,而TUFA含量则在稳定期后才达到最大.