Flavor Profiles of 17 Species of North Atlantic Fish

A modified traditional Flavor Profile? method was used by a trained panel to develop sensory profiles of the cooked muscle of 17 species of North Atlantic fish. Species were characterized for aroma and flavor total intensity, amplitude, order and intensity of character notes, and aftertaste. This information provides a data base for grouping species according to similarities in their characteristics. Flavor data were analyzed by cluster procedures and revealed four distinct groupings characterized by: (1) less than moderate total flavor intensity with a shellfish note; (2) less than moderate total flavor intensity with an earthy note; (3) a moderate flavor intensity with fish oil, gamey and sour notes; (4) high total flavor intensity with fish oil, sour, and stronger gamey notes.     

6种野生鱼肌肉营养成分分析与评价

为探讨同一水域生长野生鱼的营养成分,采用生化分析方法对密云水库鲤鱼（Cyprinus carpio）、鲫鱼（Carassius auratus）、草鱼（Ctenopharyngodon idella）、青鱼（Mylopharyngodon piceus）、翘嘴鲌（Erythroculter ilishaeformis）和鳊鱼（Parabramis pekinensis）肌肉的常规营养成分、矿物质、氨基酸和脂肪酸含量进行分析。结果表明,青鱼粗蛋白含量最高（21.25%）,鲫鱼含量最低（17.70%）;翘嘴鲌粗脂肪含量最高（5.73%）,鳊鱼含量最低（1.18%）。6种鱼富含矿物质K、Na、Ca、Mg、P及Fe、Mn、Zn、Se,为优质的高钾低钠膳食来源。人体必需氨基酸均占氨基酸总量的40.00%以上,鲜味氨基酸占37.53%~39.21%,谷氨酸含量均为最高。鲤鱼、鲫鱼、草鱼、青鱼、翘嘴鲌和鳊鱼肌肉中分别检出22、17、20、22、24和19种脂肪酸,饱和脂肪酸、单不饱和脂肪酸和多不饱和脂肪酸相对含量差异较大。结果表明6种鱼均为优良的蛋白质来源,氨基酸组成合理,有益矿物质和脂肪酸丰富,营养价值高。     

Freshness Assessment of Six New England Fish Species Using the Torrymeter

Six New England marine species, yellowtail flounder (Limanda ferruginea), whiting (Merluccius bilinearis), scup (Stenotomus chrysops), butterfish (Peprilus triacanthus), mackerel (Scomber scombrus) and herring (Clupea harenqus), were stored on ice whole, dressed or skin-on fillets and tested for freshness using the GR Torrymeter. Whole forms of flounder, whiting, scup and butterfish were examined for odor and general appearance. Torrymeter variability and linear relationships during the storage period were established. While the total pattern of Torrymeter decline followed a polynomial regression, quality curves had linear portions with significant correlation coefficients up to 7–8 days of storage. The rate of deterioration of fatty fish was faster than for flounder or scup. A significant linear correlation existed between sensory data and Torrymeter values.     

Peanut Hull Flour as a Potential Source of Dietary Fiber

Peanut hull flour (PHF) was prepared from two types of peanuts and subsequently analyzed and evaluated as a dietary fiber source. The yield of PHF from the sheller-run hulls ranged from 15–33%. The PHF averaged 47.3% crude fiber. The neutral detergent fiber content was 78.1% and consisted of 25.5% lignin, 18.0% hemicellulose, and 34.6% cellulose. Fourteen elements were determined in the ash: P, Ca, Mg, and K were present in the highest concentrations. Holding capacities were 3.1g water/g flour and 1.7g oil/g flour. Cation exchange capacity was 1.0 meq/g flour; emulsifying capacity, 26.6 ml oil/g flour. Gross energy content was 4.57 Kcal/g, but about 0.52 Kcal/g would be available in the monogastric digestive system. Toasting caused a slight darkening of the flour and the flours had a slight peanut flavor. Thus, PHF seems to have potential for use as dietary fiber.     

Sensory Evaluation of the Texture and Appearance of 17 Species of North Atlantic Fish

A standardized sensory methodology for evaluating the texture and appearance of fin fish was developed as part of a new retail marketing strategy for fisheries products proposed by the National Marine Fisheries Service of the U.S. Department of Commerce. This methodology is based on the evaluation of eight texture and appearance attributes of fish, using a 7-point category scale. The method was applied to an evaluation of 17 species of North Atlantic fish to provide a data base for grouping species according to similarities and dissimilarities in their sensory characteristics. The obtained data were analyzed by cluster analytic procedures and revealed several distinct groupings of fish. Multidimensional unfolding of the data resulted in a two-dimensional “fish map” that can be used to schematically represent the sensory relationships among species.     

Wild Prunus Fruit Species as a Rich Source of Bioactive Compounds

Sugars, organic acids, carotenoids, tocopherols, chlorophylls, and phenolic compounds were quantified in fruit of 4 wild growing Prunus species (wild cherry, bird cherry, blackthorn, and mahaleb cherry) using HPLC‐DAD‐MSn. In wild Prunus, the major sugars were glucose and fructose, whereas malic and citric acids dominated among organic acids. The most abundant classes of phenolic compounds in the analyzed fruit species were anthocyanins, flavonols, derivatives of cinnamic acids, and flavanols. Two major groups of anthocyanins measured in Prunus fruits were cyanidin‐3‐rutinoside and cyanidin‐3‐glucoside. Flavonols were represented by 19 derivatives of quercetin, 10 derivatives of kaempferol, and 2 derivatives of isorhamnetin. The highest total flavonol content was measured in mahaleb cherry and bird cherry, followed by blackthorn and wild cherry fruit. Total phenolic content varied from 2373 (wild cherry) to 11053 mg GAE per kg (bird cherry) and ferric reducing antioxidant power antioxidant activity from 7.26 to 31.54 mM trolox equivalents per kg fruits.     

Cholesterol and Fatty Acid Content in Three Species of Crab Found in the Northwest Atlantic

Three species of crab, deep-sea red crab, Geryon quinquedens, rock crab, Cancer irroratus, and Jonah crab, Cancer borealis, were examined for sterol and fatty acid content in the cooked muscle. Cholesterol was the major sterol in all three species. The 20:5w3 was the predominant poly-unsaturated fatty acid for all the crabs.     

Fish Oil in Glaucoma Treatment: From Biological Functions to Clinical Potential

Glaucoma is the leading cause of irreversible vision loss worldwide, and multiple risk factors influence its pathogenesis and progression, including age, increased intraocular pressure (IOP), low-grade inflammation, oxidative stress, and ocular blood flow deficits. IOP-lowering therapy is currently the most effective way to control glaucoma progression; however, due to insufficient response and persistent retinal neural degeneration, the result may not always be satisfactory. In recent decades, fish oil, an omega-3 dietary supplement, is reported to be beneficial to glaucoma patients, but its efficiency and underlying mechanisms remain unclear. Intriguingly, glaucoma patients have lower omega-3 fatty acid blood levels, especially docosahexaenoic acid and eicosapentaenoic acid. Dietary omega-3 supplementation in patients may normalize levels of fatty acid and, thereby, enhance their effects. Therefore, fish oil may serve as an area of new focus for glaucoma treatment studies. In this review, the study summarizes the roles of active ingredients in fish oil in delaying glaucoma development, including lowering IOP, regulating blood supply, alleviating inflammation, and diminishing oxidative stress, with a view to promoting the development of the clinical management of glaucoma.     

Maillard Reaction Products as Encapsulants for Fish Oil Powders

The use of Maillard reaction products for encapsulation of fish oil was investigated. Fish oil was emulsified with heated aqueous mixtures comprising a protein source (Na caseinate, whey protein isolate, soy protein isolate, or skim milk powder) and carbohydrates (glucose, dried glucose syrup, oligosaccharide) and spray‐dried for the production of 50% oil powders. The extent of the Maillard reaction was monitored using L*, a*, b* values and absorbance at 465 nm. Encapsulation efficiency was gauged by measurement of solvent‐extractable fat and the oxidative stability of the fish oil powder, which was determined by assessment of headspace propanal after storage of powders at 35 °C for 4 wk. Increasing the heat treatment (60 °C to 100 °C for 30 to 90 min) of sodium caseinate‐glucose‐glucose syrup mixtures increased Maillard browning but did not change their encapsulation efficiency. The encapsulation efficiency of all heated sodium caseinate‐glucose‐glucose syrup mixtures was high, as indicated by the low solvent‐extractable fat in powder (<2% powder, w/w). However, increasing the severity of the heat treatment of the sodium caseinate‐glucose‐glucose syrup mixtures reduced the susceptibility of the fish oil powder to oxidation. The increased protection afforded to fish oil in powders by increasing the temperature‐time treatment of protein‐carbohydrate mixtures before emulsification and drying was observed irrespective of the protein (sodium caseinate, whey protein isolate, soy protein isolate, or skim milk powder) and carbohydrate (glucose, glucose/dried glucose syrup, or oligosaccharide/dried glucose syrup) sources used in the formulation. Maillard reaction products produced by heat treatment of aqueous protein‐carbohydrate mixtures were effective for protecting microencapsulated fish oil and other oils (evening primrose oil, milk fat) from oxidation.     

Chia Seed as a Source of Oil, Polysaccharide, and Protein

Chia seed, Salvia polystachya, was analyzed as a source of oil, polysaccharide, and protein for possible use by the food industry. Seeds were found to contain 30% oil of which more than 90% was composed of triglycerides. The fatty acid composition of the oil was found to consist mostly of C16:0, C18:0, C18:2 and C18:3. The protein content of chia seed was found to be 23.4%. A very viscous polysaccharide was isolated from the seeds. Acid hydrolysis followed by gas liquid chromatographic analysis demonstrated that xylose and arabinose were the major constituents of the polysaccharide. Seeds were found to contain niacin, riboflavin, and thiamin at a concentration of 83, 2 and 14 μg/g seed, respectively. Spectrochemical analysis showed the presence of eleven elements with calcium, potassium, and phosphorus being the most prominent. The percentage of unsaturated fatty acids, the concentration of protein and the viscosity of the polysaccharide in chia seeds would indicate that further research should be conducted to investigate possible food uses for these seeds.     

鱼油替代菜籽油对蛋鸡生产性能及脂质代谢的影响

试验共设四个组，对照组含3％菜油，试验组分别含2％菜油＋1％鱼油、1％菜油＋2％鱼油和3％鱼油，研究日粮鱼油替代菜籽油对蛋鸡产蛋性能、蛋品质和脂质代谢的影响。结果表明，蛋黄中ALA、DHA含量以2％鱼油添加组最高，分别比对照组提高32．88％（P〈0．05）和22．49％（P〉0．05），EPA含量以1％鱼油添加组最高，比对照组提高13．48（P〈0．05）；添加鱼油组蛋黄TC含量升高（P〉0．05），TG变化不明显，MDA含量升高（P〉0．05）；血清TC含量升高，以3％鱼油添加量组最高，比对照组提高3．55％（P〈0．05），2％、3％鱼油添加组TG含量降低，分别比对照组下降12，52％（P〉0．05）和51．18％（P〈0．05）；血清HDL—C含量升高，LDL—C含量降低，SOD、MDA含量有所降低，蛋重以2％和3％鱼油添加组显著低于对照组（P〈0．05），蛋壳强度分别比对照组提高13．79％（P〉0．05）、41．72％（P〈0．05）和32．37％（P〉0．05）。研究表明，蛋鸡日粮中添加鱼油可以提高ω-3PUFA在蛋黄中的沉积，影响机体的脂质代谢，同时伴随脂质过氧化物合成增加，但对产蛋性能无明显影响。综合各种指标，蛋鸡日粮中以2％的鱼油添加量为佳。     

Utilization of Lactoferrin as an Iron-Stabilizer for Soybean and Fish Oil

ABSTRACT: We investigated the oxidative stability of soybean oil and fish oil fortified with iron solubilized by lactoferrin (FeLF). Oxidative stability was evaluated by measuring the induction period of the Rancimat test. The induction time of soybean oil added FeCl₃ was decreased; however, that of added FeLF was not. This effect of lactoferrin was also observed in the iron-catalyzed oxidation offish oil at temperatures ranging from 50°C to 120°C, and at concentrations of iron ranging from 0 to 500 ppm. Thus, lactoferrin is considered useful as a natural iron stabilizer for food products containing polyunsaturated fatty acids.     

Growth of the Acid-Tolerant Fungus Scytalidium acidophilum as a Potential Source of Single-Cell Protein

An acid-tolerant fungus, Scytalidium acidophilum, was cultivated in peat extract for potential use as a single-cell protein (SCP) source. In shake flask fermentations with a 0.3% yeast extract diluted peat extract medium, it was found that the best conditions for growth occurred at pH 2.0 and 25°C. The maximum biomass concentration was produced after 10 days, with no significant differences for agitation rates between 100 and 200 rpm. Microbial contamination was not observed in nonaseptic operations. The protein content and amino acid composition of the mycelium produced compares with those reported for S. acidophilum grown in other fermentation media. The advantages of growing S. acidophilum in acid peat extract are presented.     

Gel Properties of Surimi from Various Fish Species as Affected by Moisture Content

Torsion, punch, and color tests as affected by moisture content were evaluated for surimi from pollock, Pacific herring, arrowtooth flounder, and Pacific whiting. Torsion stress and strain decreased linearly with increased moisture content but strain values were less sensitive to moisture than were stress values. This finding enabled mathematical normalization of torsion stress and strain values rather than adjusting the moisture content of samples prior to testing. Punch test results, while linearly related to moisture content, were not as consistent as torsion test results. The L* and whiteness increased with higher moisture content, but changes in a* and b* values were not consistent for surimi from different species.     

微细化淀粉作鱼油微胶囊壁材的研究

通过使用微细化淀粉替代阿拉伯胶作为壁材,以自制的鱼油为芯材,采用喷雾干燥法制备微胶囊。以乳化稳定性为指标,对微胶囊生产过程中淀粉微细化程度、不同替代量、乳化温度对乳液稳定性的影响进行研究。结果表明,10h微细化淀粉,替代量为60％,明胶添加量为10％,乳化温度为65℃时,乳液的稳定性较好。     

Instrumental Texture Parameters as Freshness Indicators in Five Farmed Brazilian Freshwater Fish Species

The aim of this study was to assess the chemical quality and instrumental texture parameters, as well as their relationships, of five Brazilian freshwater fish species stored at 4 °C for 6 days. In general, ammonia, TCA-soluble peptides, and biogenic amine values increased with storage time, attributed to the advance of the deterioration process. Ammonia and TCA-soluble peptide concentrations correlated positively with the increase of putrescine, spermine, and histamine. Putrescine production began during the first days of storage, while cadaverine was produced later. Spermine and spermidine showed variable behavior, increasing and decreasing, respectively. With regard to the instrumental texture parameters, firmness, hardness, and chewiness decreased at the beginning of the storage period, whereas an increase was observed in springiness. All instrumental texture parameters demonstrated high correlations with ammonia and TCA-soluble peptides. The increase in certain biogenic amines (putrescine, cadaverine, and spermine) seems to correlate well with decreases observed in firmness, hardness, and chewiness. In addition, a strong relationship was observed between the initial days of storage and instrumental texture parameters, while a significant correlation between the end of the storage and the chemical quality analyses was verified. Firmness, hardness, chewiness, and cohesiveness were considered parameters with high potential in the evaluation of fish freshness during the first days of storage, whereas the chemical quality analyses and springiness were considered important for later evaluation of fish quality. Therefore, instrumental texture parameters may be used as quality indicators in the evaluation of freshwater fish freshness.     

余甘子的保健功能及其作为食品资源的潜力

余甘子(Phyllanthusemblica)是一种具有较高的食用和药用价值的植物果实。其风味独特,营养丰富,含有多种对人体有益的活性物质,具有抗氧化、抗肿瘤等保健作用,是一种极具潜力的食品资源,被联合国卫生组织指定为在全世界推广种植的三种保健植物之一。     

Petals of Aztec Marigold, Tagetes erecta, as a Source of Pigment for Avian Species

SUMMARY—The deposition of the pigments of Aztec marigold petal was determined in the egg and tissue of laying hens fed 33–66 and 99 mg of the pigments per kg of low pigment diet. Thirty-three mg pigment per kg of feed produced yolk color which is considered acceptable to the consumer. With an increase in the amount of pigment in the feed, color deposition in the organs increased, but efficiency of utilization was lowered.     

酵母浸膏-海藻酸钠-壳聚糖为壁材制备鱼油微囊的研究

采用酵母浸膏.海藻酸钠.壳聚糖为壁材,以自制南海低值鱼鱼油为芯材,采用层-层(LBL)组装技术制备鱼油微胶囊产品.以产品的外形、粒径大小、含油量、产率、效率、缓释性能作为评价指标,对以酵母浸膏.海藻酸钠.壳聚糖为壁材制备鱼油微胶囊的最佳工艺条件进行了优化.结果表明:以酵母浸膏.海藻酸钠.壳聚糖为壁材制备鱼油微胶囊产品其技术指标优于以壳聚糖.海藻酸钠为壁材制备鱼油微胶囊产品技术指标,每吨鱼油微胶囊产品可节约成本5000元左右.