Influences of sex and seasons on levels of heavy metals in tissues of green tiger shrimp (Penaeus semisulcatus de Hann, 1844)

Seasonal changes in heavy metal (Ag, Cr, Ni, Pb, Cu, Fe, Zn) concentrations in muscle, gill, hepatopancreas and gonad tissues of both male and female green tiger shrimp (Penaeus semisulcatus) from Iskenderun Bay (Northern East Mediterranean Sea, Turkey) were measured for a year period by using ICP-AES. The relationships in various heavy metal concentrations in organs were compared according to sex and seasons. Heavy metal content varied with type of metals, seasons and sex. Accumulations also differed significantly in certain organs. Metal concentrations (as μg g⁻¹ w.w.) were highest in male gonads whereas lowest in the muscle of all shrimp species. From the human consumption point of view, heavy metal concentrations except for copper in male and female green tiger shrimp’s muscle were below the admissible limits. Thus, precautions should be taken on account of higher content of heavy metals as well as in other organs that could be affected by industrial pollution.     

Comparative studies on chemical composition and thermal properties of black tiger shrimp (Penaeus monodon) and white shrimp (Penaeus vannamei) meats

Chemical composition and thermal properties of meat from two species of shrimps, black tiger shrimp (Penaeus monodon) and white shrimp (Penaeus vannamei), were comparatively studied. White shrimp meat had higher protein and ash contents than had black tiger shrimp meat (p < 0.05). Fractionation of nitrogenous constituents revealed that myofibrillar protein was the major component in the muscles; myosin heavy chain (MHC) and actin were the predominant proteins. White shrimp meat comprised higher stromal protein with greater pepsin-soluble collagen and insoluble collagen contents than did black tiger shrimp meat. Muscle proteins from black tiger shrimp, especially MHC, had higher thermal stability than those from white shrimp as indicated by the higher transition temperature (T_max) as well as the lower inactivation rate constant (K_D). Phospholipid was the predominant lipid (72–74%) in both shrimps, followed by triglyceride. Polyunsaturated fatty acids were found as the major fatty acids with the range of 42.2–44.4%. DHA (22:6)/EPA (20:5) ratio in black tiger shrimp (2.15) was higher than that in white shrimp (1.05). Mg was the dominant mineral in both shrimps. Ca and Fe were also found at high concentrations. Arginine was the most abundant amino acid, while leucine, isoleucine and proline were predominant in both shrimps. Glutamic acid and glycine contents were greater in black tiger shrimp meat; however, white shrimp meat had higher hydroxyproline content. Different compositions might govern the different characteristics as well as thermal properties of both species.     

Variations in proximate composition and fatty acid profiles of Baltic sprat (Sprattus sprattus balticus)

The variability of the proximate composition and fatty acid profiles in samples of sprat (Sprattus sprattus balticus) from the southern Baltic Sea were studied in relation to the catch season and location, individual fish size, and sex. Fatty acid profiles depended on such features as fish size and lipid content, which depend on the season of the year in which the fish were caught. No differences in fatty acid profiles were noted between the sexes in the individuals examined. Studies on fish lipids are necessary as fish lipids are important in the prevention of cardiac disease. One of the chief advantages of fish lipids that is relevant to the prevention of cardiac disease is their n−3 to n−6 fatty acid ratio. The most advantageous ratio of these fatty acids was noted in sprat that were the smallest in length.     

Proximate composition and mineral contents in aqua cultured sea bass (Dicentrarchus labrax), sea bream (Sparus aurata) analyzed by ICP-MS

The proximate composition and mineral contents of aqua cultured sea bass (Dicentrarchus labrax) and sea bream (Sparus aurata) of Aegean Sea were investigated. There were significant differences between moisture, fat and ash contents of the two species. Sodium, potassium, calcium, magnesium, manganese, iron, zinc and iodine values for sea bass and sea bream were significantly different (p < 0.05).     

Influence of processing, storage time, and pasteurisation upon the tocopherol and amino acid contents of treated green table olives

The effect of the processing system, storage time, and pasteurisation on the contents of tocopherols and individual amino acids was determined in alkali-treated green table olives. Olives were processed following three different systems (Spanish-style, short-process, and Picholine-style), together with two modified preparations of Spanish-style (without-washing process and olives packed with fermentation brine). Processing and pasteurisation had no effect on the -tocopherol and -tocopherol contents, but significant losses of both tocopherols were found after 12 months of storage. Calculation of protein quality of each product was made from its amino acid composition. The chemical score of treated green table olives, evaluated using the FAO reference protein for adults, ranged from 46 to 60%, the limiting amino acid being lysine. With the exception of lysine, amino acids can be considered to be stable during green olive processing, storage, and pasteurisation.     

Seasonal variation in the fatty acid composition of three Mediterranean fish – sardine (Sardina pilchardus), anchovy (Engraulis encrasicholus) and picarel (Spicara smaris)

The total fat contents and the fatty acid compositions of three common Mediterranean fish, namely sardine (Sardina pilchardus), anchovy (Engraulis encrasicholus) and picarel (Spicara smaris) were determined at bimonthly intervals for a one-year period. The purpose of this work was to study the seasonal variation of the fatty acids in the three fish that are some of the best sources of n − 3 fatty acids. The fat and fatty acid content of the investigated fish species show a significant seasonal dependency. Two of the fish (anchovy and picarel) have the highest fat content during the late winter – spring period. On the other hand, sardine shows the highest fat concentrations during the spring-early summer period. The fish that showed the highest variation in fatty acid composition was the anchovy. The sardine was found to be the best source of n − 3 fatty acids during the one-year period (35.35 g/100 g fatty acids). Finally the picarel had the highest oleic acid content (on average, 13.89/100 g fatty acids).     

Change in proximate, amino acid and fatty acid contents in muscle tissue of rainbow trout (Oncorhynchus mykiss) after cooking

Changes in proximate, amino acid and fatty acid composition of farmed, commercially important rainbow trout (Oncorhynchus mykiss) after conventional and microwave cooking were analysed. Rainbow trouts cooked in microwave ovens had statistically significant higher total protein, total fat, and ash than electrical oven‐cooked samples. The amounts of essential and nonessential amino acids were not different between cooking methods, but the difference between raw and cooked samples was significant. Lysine, leusine, methionine, threonine, valine, arginine and histidine were found most in microwave‐cooked rainbow trouts whereas isoleucine, tyrosine and phenylalanine were found most in electrical oven‐cooked samples. As total saturated fatty acid and total monounsaturated fatty acids amount were not statistically different between the cooking methods, the difference between raw and cooked fillets was found statistically significant (P < 0.05). There was no statistically significant difference between raw and cooked fillets in total n‐3 and n‐6 contents.     

Seasonal changes of fatty acids of cuttlefish Sepia officinalis L. (Mollusca: Cephalopoda) in the north eastern Mediterranean sea

The total lipids and seasonal variations in the fatty acids of the mantle of cuttlefish (Sepia officinalis) captured in the north eastern Mediterranean were investigated and the mantle was found to be a good source of polyunsaturated fatty acids (ω3 PUFAs, in particular). In all seasons, the major fatty acids in the cuttlefish mantle were observed to be palmitic acid (16:0), stearic acid (18:0), eicosapentaenoic acid (EPA, 20:5ω3) and docosahexaenoic acid (DHA, 22:6ω3). A comparison of the saturated fatty acid (29.5–36.8%), monounsaturated fatty acids (7.81–9.84%) and polyunsaturated fatty acids (43.7–49.6%) of the cuttlefish mantle revealed that polyunsaturated fatty acids (PUFA) constituted the highest proportion. The levels of DHA in the cuttlefish mantle in autumn, winter, spring and summer were 27.6%, 28.5%, 29.5% and 23.9%, while those of EPA were 16.8%, 15.4%, 14.7% and 13.9%, respectively.     

Variations in lipid and fatty acid contents in different body parts of Black Sea whiting,Merlangius merlangus euxinus (Nordmann, 1840)

Whiting is a commercially important fish species of the world. This study demonstrates monthly variations in lipid and fatty acid (FA) contents of muscle, liver and roes of Black Sea whiting, Merlangius merlangus euxinus. Significant changes occurred in lipid contents between months (P < 0.05) with the highest values representing in liver 33.8–64.5%. Total polyunsaturated fatty acids (PUFA) in all groups were higher than total saturated and monounsaturated FAs with significant variations between months (P < 0.05). The highest PUFA of muscles, livers and roes were 60.0, 45.9 and 50.9%, respectively. The main FA was docosahexaenoic acid (DHA) of muscle tissue and roes, while oleic acid was the major FA in livers. Although about 164–357 g in muscle tissue or 224–392 g of whiting roe are necessary to consume to cover 1 g day^?1 of eicosapentaenoic acid (EPA)+DHA for a healthy diet, only as low as 5.5–10.0 g of liver would be enough to cover the same amount of daily EPA+DHA requirement. The results indicated that whiting livers constitute a rich and underexploited source of polyunsatured FAs. Furthermore, the results may aid further research on the nutritional studies, the physiology and stock management of whiting species.     

Content of amino acids in raw and frozen broad beans (Vicia faba var. major) seeds at milk maturity stage,depending on the processing method

The aim of the present work was to evaluate the amino acid content in products obtained from broad bean seeds, at the milk maturity stage, and the quality of the protein in broad beans. The investigation included raw seeds, fresh seeds cooked to consumption consistency and two kinds of frozen products prepared for consumption: which were obtained using the traditional method (blanching the seeds before freezing) and the ready-to-eat type (cooking the seeds before freezing). Compared with the raw material, a similar (α = 0.01) content of amino acids in 100 g of the product was found in cooked fresh seeds. The seeds obtained from the ready-to-eat frozen product prepared for consumption contained higher amounts of all the amino acids than the traditional frozen product, and contained higher levels of some amino acids than were found in the product cooked from fresh seeds. Expressing the results per 16 g of N, the differences in the content of amino acids were much smaller. The limiting amino acid was cysteine with methionine (CS 74-86), the EAA index varying within the range 109–118.     

Fermentation and cooking of sicklepod (Cassia obtusifolia) leaves: changes in chemical and amino acid composition, antinutrients and protein fractions and digestibility

Sicklepod leaves after fermentation and drying are commonly known as Kawal in Sudan. Investigation of the samples showed that the dry matter, oil, fibre and carbohydrates fluctuated during processing. The protein content of Algenina increased to 30.01% while that of Zalngy decreased to 24.32%. Cooking increased the ash content to 19.55% and 20.04% for Algenina and Zalngy samples respectively. For both samples the total energy was decreased to 221.59 and 227.39 kcal per 100 g for the samples respectively. The first limiting amino acid is lysine with a score of 73.9. Although cooking of the sample increased lysine score to 76.00 but still is a limiting amino acid. Sulphur amino acids are the second limiting of Zalngy. The protein fractions fluctuated during processing. Cooking of the samples decreased polyphenols to 890.01 and 620.58 mg per 100 g and phytate to 77.90 and 146.28 mg per 100 g for the samples respectively. However, tannin content increased to 1183.65 and 977.65 mg per 100 g for the samples respectively. For Algenina sample the protein digestibility increased to 50% after cooking but for Zalngy it decreased to 30%.     

Seasonal changes in the fatty acids of gilthead sea bream (<Emphasis Type="Italic">Sparus aurata</Emphasis>) and white sea bream (<Emphasis Type="Italic">Diplodus sargus</Emphasis>) captured in Iskenderun Bay,eastern Mediterranean coast of Turkey

Seasonal variations in the fatty acid compositions of gilthead sea bream (Sparus aurata) and white sea bream (Diplodus sargus), captured in Iskenderun Bay, Eastern Mediterranean of Turkey, were investigated. Results from studying the composition over all seasons showed that the basic saturated, monounsaturated and polyunsaturated fatty acids for gilthead sea bream and white sea bream were palmitic acid (16:0), oleic acid (18:1) and docosahexaenoic acid (DHA, 22:63). The other main fatty acids for both species were myristic acid (14:0), stearic acid (18:0), palmitoleic acid (16:1), linoleic acid (18:26) (especially in autumn and winter for gilthead sea bream), and eicosapentaenoic acid (EPA, 20:53). Gilthead sea bream and white sea bream exhibited seasonal fluctuations in their fatty acid contents. EPA ratios in gilthead sea bream in the autumn, winter, spring and summer were 5.42%, 4.69%, 5.20% and 4.27%, whereas the ratios in white sea bream in autumn, spring and summer were found to be 5.03%, 4.53% and 6.97%, respectively. DHA ratios in gilthead sea bream in autumn, winter, spring and summer were 15.37%, 14.16%, 9.51% and 7.07%, whereas the ratios in white sea bream in autumn, spring and summer were found to be 11.49%, 20.17% and 7.74%, respectively. The present study suggests that the daily consumption of either 100 g of gilthead sea bream captured in any season or 100 g white sea bream captured in spring or summer could meet peoples needs for EPA+DHA fatty acids.     

Effects of sodium bicarbonate containing traces of citric acid in combination with sodium chloride on yield and some properties of white shrimp (Penaeus vannamei) frozen by shelf freezing, air-blast and cryogenic freezing

Effects of sodium bicarbonate with traces of citric acid in combination with sodium chloride on yield, freezing time, freezing rate, freezing loss and cutting force of white shrimp frozen by shelf, air-blast and cryogenic freezing with/without precooking were investigated. Shelf freezing was done at −40 °C ± 2 °C while air-blast freezing was carried out at −35 °C ± 2 °C, and cryogenic freezing was done at −35 °C, −40 °C and −60 °C. The freezing loss in the non-treated samples was 8.25, 4.6-5.84 and 1.92-3.48 g/100 g fresh shrimp for peeled samples frozen without precooking and increased to 21.85, 17.54-26.97, 17.92-20.31 g/100 g fresh shrimp in the precooked samples frozen by shelf, air-blast and cryogenic freezing, respectively. The treatment of sodium bicarbonate containing traces of citric acid at 4 g/100 ml with sodium chloride at 3 g/100 ml lead to the increase of yield thus reduced the freezing loss by about 6.83-10.28 and 6.41-12.4 g/100 g fresh shrimp for the frozen-thawed samples frozen as uncooked and cooked products, respectively. The toughening of shrimp was observed while sodium bicarbonate containing traces of citric acid treatment with sodium chloride could reduce the texture change occurred during the freezing.     

The effects of gender,age and region on macro- and micronutrient contents and fatty acid profiles in the muscles of roe deer and wild boar in Mecklenburg-Western Pomerania (Germany)

Samples of M. longissimus were collected from a total of 203 feral roe deer (n = 118) and wild boar (n = 85) in two regions of Mecklenburg-Western Pomerania (Germany). The muscle lipid saturated fatty acid proportions of roe deer and wild boar ranged between 33 and 49 g/100 g total fatty acids and 31 and 35 g/100 g total fatty acids, respectively. The total n − 3 PUFA proportions in roe deer muscle varied between 8.0 and 14 g/100 g fatty acids, and in wild boar muscle between 2.6 and 6.0 g/100 g fatty acids. The major vitamin E homologue, α-tocopherol, was determined to be between 5.8 and 13.1 mg/kg in roe deer muscles. Lower levels between 1.2 and 4.7 mg/kg were measured in wild boar muscles. The iron and zinc concentrations in roe deer and wild boar muscle ranged from 26.3 to 33.9 mg/kg and from 17.0 to 21.7 mg/kg, and from 13.6 to 39.3 mg/kg and 18.1 to 31.9 mg/kg, respectively.     

Characteristics of lipid components,fatty acid distributions and triacylglycerol molecular species of adzuki beans (Vigna angularis)

Fatty acid (FA) distributions and molecular species of triacylglycerols (TAG) isolated from total lipids extracted from adzuki beans (Vigna angularis) were analysed by a combination of AgNO₃-TLC and GC, and were investigated in relation to the content of endogenous antioxidants determined by HPLC. δ-Tocopherol was present in the highest concentration (30.5 mg/kg beans), and γ-tocopherol in small amounts (12.8 mg/kg beans). The major lipid components were phospholipids (74.3%), TAG (13.5%), hydrocarbons (4.6%) and steryl esters (4.0%), whilst other components were also present in minor proportions (0.5–1.3%). Seventeen different molecular species were detected. The major TAG components were SMD (5.0%), S₂T (19.2%), SD₂ (13.7%), SMT (9.3%), MD₂ (4.5%), SDT (7.0%), D₃ (8.8%) and ST₂ (15.8%) (where S, M, D, and T denote a saturated FA, a monoene, a diene, and triene, respectively). These results would be useful to both consumers and producers for manufacture of traditional adzuki foods in Japan.     

Pepsinogen and pepsin from the stomach of smooth hound (Mustelus mustelus): Purification,characterization and amino acid terminal sequences

Pepsinogen from the stomach of smooth hound (Mustelus mustelus) was purified to homogeneity by 20–70% ammonium sulphate precipitation, Sephadex G-100 gel filtration and DEAE-cellulose anion exchange chromatography with a 9.4-fold increase in specific activity and 38.36% recovery. Upon activation at pH 2.0, M. mustelus pepsinogen was converted to active form in one-step pathway. Molecular weights of the purified pepsinogen and the active pepsin were estimated to be 40,000 and 35,000 Da using SDS-PAGE and gel filtration, respectively. The optimum pH and temperature for the pepsin activity were pH 2.0 and 40 °C, respectively, using haemoglobin as a substrate. Activity was completely inhibited by Pepstatin A but not by phenylmethylsulphonyl fluoride, a serine-protease inhibitor and ethylenediaminetetraacetic acid, a metalloenzyme inhibitor. The N-terminal amino acid sequences of the first 15 amino acids of the activation segment of the pepsinogen and the first 20 amino acids of the active pepsin were LLRVPLRKGKSTLDV and ATEPLSNYLDSSYFGDISIG, respectively. M. mustelus pepsinogen, which showed high homology to rat C pepsinogen, had Thr-Leu-Asp sequence at amino acid positions 12–14 not found in all pepsinogen sequences. A remarkable substitution was found in the activation segment of M. mustelus pepsinogen: the Arg-13 conserved in all gastric proteinases, whose sequences are known, is replaced by Leu-13.     

Meat quality,proximate composition and muscle fatty acid profile of young llamas (Lama glama) supplemented with hay or concentrate during the dry season

Thirty llamas were used to study the effect of a 90 day feed supplementation on meat quality, chemical composition and muscle fatty acid profile. Treatments were: GR = llama on native pasture until slaughter; GR + SH = like GR, but with overnight free access to barley/alfalfa hay; and GR + SC = like GR, but with overnight free access to a wheat bran/sorghum grain concentrate. The supplementation had no effect on postmortem pH and temperature decline in the Longissimus lumborum muscle (LLM), cooking losses nor Warner–Bratzler shear force values (P > 0.05). Meat from GR + SC llama had higher fat content in LLM (P < 0.05) compared to GR and GR + SH llama. Intramuscular fat from GR + SH llama showed higher (P < 0.01) proportions of polyunsaturated fatty acids, higher (P < 0.05) polyunsaturated fatty acids/saturated fatty acids and desirable fatty acids ratio, lower (P < 0.05) omega-6/omega-3 (n − 6/n − 3) ratio, and higher (P < 0.01) conjugated linoleic acid.     

Chemical composition,fatty acid content and antioxidant potential of meat from goats supplemented with Moringa (Moringa oleifera) leaves,sunflower cake and grass hay

The present study determined the chemical composition, fatty acid (FA) content and antioxidant capacity of meat from goats supplemented with Moringa oleifera leaves (MOL) or sunflower cake (SC) or grass hay (GH). The meat from goat supplemented with MOL had higher concentrations of total phenolic content (10.62 ± 0.27 mg tannic acid equivalent E/g). The MOL significantly scavenged 2,2′-azino-bis-3-ethylbenzothiazoline-6-sulfonic-acid (ABTS) radical to 93.51 ± 0.19% (93.51 ± 0.19%) and 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical to 58.95 ± 0.3% than other supplements. The antioxidative effect of MOL supplemented meat on catalase (CAT), reduced glutathione (GSH), superoxide dismutase (SOD) and lipid oxidation (LO) was significantly (P < 0.05) higher than other meat from goat feed on grass hay or those supplemented with sunflower seed cake. The present study indicated that the anti-oxidative potential of MOL may play a role in improving meat quality (chemical composition, colour and lipid stability).     

Influence of grapevine leafroll associated viruses (GLRaV-2 and -3) on the fruit composition of Oregon Vitis vinifera L. cv. Pinot noir: Free amino acids,sugars, and organic acids

Individual free amino acids, yeast assimilable amino acid (YAN) content, ammonia, organic acids, and simple sugars of berries from vines infected with GLRaV-2 or -3 were compared with paired vines free of these viruses. Samples were taken from two commercial vineyards during two growing seasons (2005 and 2006), with three different rootstock/scion combinations. Vines infected with GLRaV-2 did not differ significantly from their healthy counterparts in individual free amino acids, ammonia, or YAN content. Vines infected with GLRaV-3 were significantly lower in valine and methionine from Vitis riparia rootstock/‘Pinot noir’ clone 114 (VY2a) samples, and lower in glutamic acid from self-rooted/‘Pinot noir’ clone Pommard (VY2b) samples, compared to samples from their healthy counterparts. Samples from VY2b (self-rooted/‘Pinot noir’ clone Pommard) infected vines had significantly lower levels of malic acid and total organic acids compared to samples from their healthy counterparts. There were no significant differences between healthy and infected vines from all three rootstock/scion pairs in ammonia or free amino acids in samples taken during the weeks before ripening and at commercial harvest. This is the first study to report the influence of GLRaV-2 and -3 on ‘Pinot noir’ berries nitrogen (N) compounds significant to fermentation. Individual free amino acids may be inferior to phenolic compounds as indicators of GLRaV infection status.