Comparison of Proximate, Fatty Acid and Amino Acid Compositions of Various Types of Fish Roes

Mol, Sühendan; Turan, Sabahat

doi:10.1080/10942910701611170

Cited by 54 publications

(53 citation statements)

References 18 publications

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“…The proximate composition of the beluga roe, both cultivated and wild, were within the range reported for sturgeon roe by other researchers (Table 1) [25,26]. However the fatty acid profile of the cultivated and wild sturgeon roes was different and it is likely that the reduced levels of polyunsaturated fatty acids negatively affected fertilization ratio in the cultivated beluga sturgeon.…”

Section: Fatty Acid Profile Chemical Composition and Fertilization Rsupporting

confidence: 51%

“…The results of fatty acid profiles in current study showed significant differences between wild and domestic beluga roes (Table 1) Turan [26] reported that palmitic acid was the most abundant SAFA in beluga caviar compare to other sturgeons caviar. While there is no available data comparing cultivated beluga and wild roe.…”

Section: Fatty Acid Profile Chemical Composition and Fertilization Rmentioning

confidence: 88%

“…The fatty acid composition of the female gonad is greatly affected by the dietary fatty acid content, which in turn significantly influences egg quality within a short period of time. A positive correlation has been observed between the levels of n-3 HUFA in the diet and the eggs with the EPA concentration being more readily affected by dietary n-3 HUFA than DHA (docosahexaenoic acid) [9].Because egg quality is an important limiting factor in the mass production of fish larvae essential in aquaculture operations [27], attempts have been made to use lipid and fatty acid content as indicators of egg quality.The results of fatty acid profiles in current study showed significant differences between wild and domestic beluga roes (Table 1) Turan [26] reported that palmitic acid was the most abundant SAFA in beluga caviar compare to other sturgeons caviar. While there is no available data comparing cultivated beluga and wild roe.…”

mentioning

confidence: 88%

“…Relatively high amounts of palmitic acid (16:00) have been observed in cultured gulf sturgeon (Acipenser oxyrinchus desotoi) muscle [11] compared to the muscle of wild sturgeon. Mol Turan [26] reported that palmitic acid was the most abundant SAFA in beluga caviar compare to other sturgeons caviar. While there is no available data comparing cultivated beluga and wild roe.…”

Section: Fatty Acid Profile Chemical Composition and Fertilization Rmentioning

confidence: 99%

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Fatty acid and Amino acid Profiles of Domestic and Wild Beluga (Huso huso) Roe and Impact on Fertilization Ratio

Ovissipour¹,

Rasco²

2011

J Aquac Res Development

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A comparison of the fatty acid, amino acid and proximate composition between the roe of wild and cultivated beluga (Huso huso) sturgeon from Iran are presented here. The fatty acid profile varied between wild and cultivated sturgeons but there was no differences observed for proximate composition and amino acid profile. The wild sturgeon roe contained higher amounts of n-3 fatty acids particularly eicosapentaenoic acid (20:5n-3, EPA) (wild: 2.9%, cultivated: 1.24%) and docosahexaenoic acid (22:6n-3, DHA) (wild: 5.1%, cultivated: 2.38%). Linolenic and linoleic acids were the predominant fatty acids in roe from cultivated beluga, a reflection of diet and also a likely physiological adaptation to a higher temperature environment. Low levels of PUFA in cultivated sturgeon negatively affected fertilization and hatching ratios which were significantly lower than for the wild fish. Hence, in order to culture beluga, feed with higher fatty acid with more n-3 is necessary to reach high quality roe and fertilization and hatching ratio. parameters, have been used to determine egg quality, which are also affected by a nutritional deficiency in broodstock diets. Indeed, one of the major nutritional factors that have been found to significantly affect reproductive performance in fish is the dietary essential fatty acid content [9]. Selective retention of DHA has also been found during embryogenesis and during starvation denoting the importance of this fatty acid for the developing embryo and larvae.At present, studies available on lipid composition of cultured sturgeons are somewhat limited in the sense that they do not provide a comparison of cultured and wild beluga roe or meat [10][11][12][13][14][15][16]. Here, a comparison of the chemical composition (chemical, fatty acid and amino acid profiles) of the roe from farmed and wild caught beluga (H. huso) from the same watershed in the southern Caspian Sea is presented and how this may affect egg survival is presented. Materials and Methods Egg collectionWild beluga (H. huso) (Female: TL = 240 ± 40 cm, weight = 95 ± 7 kg; Male: TL = 180 ± 20 cm, weight = 82 ± 5 kg) were captured during their spawning season (February-March) on the south eastern coast of the Caspian Sea between Gorgan and Sari using gillnets fishing method and taken to the Marjani Hatchery Center (Gorgan, Iran). Eggs collected for the recruitment program were recovered from live fish that had been transferred to this hatchery. After 24 h adaptation, 50 g eggs from each five ovulating females were collected using surgically method, placed into separate 20 ml plastic containers and immediately frozen in liquid nitrogen. Simultaneously, ovulated eggs from cultured beluga (Female: TL = 190.6 ± 12.5 cm, weight = 94.6 ± 9.3 kg; Male: 160 ± 10 cm, weight: 73 ± 6 kg ) were collected at the Rajaee Sturgeon Hatchery Center, in Sari, Iran in 2009, a culture facility about 120 km far from Marjani and eggs were recovered from three females as described above. These fish had been reared in fresh, warm (19 ± 2ºC) ar...

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Section: Fatty Acid Profile Chemical Composition and Fertilization Rsupporting

confidence: 51%

Section: Fatty Acid Profile Chemical Composition and Fertilization Rmentioning

confidence: 88%

mentioning

confidence: 88%

Section: Fatty Acid Profile Chemical Composition and Fertilization Rmentioning

confidence: 99%

See 2 more Smart Citations

Fatty acid and Amino acid Profiles of Domestic and Wild Beluga (Huso huso) Roe and Impact on Fertilization Ratio

Ovissipour¹,

Rasco²

2011

J Aquac Res Development

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“…Cantoni, Bianchi, Renon, and Beretta (1975) stated that salmon roes showed high protein contents, and this composition suits particularly for human and animal consumption, and this statement was also corroborated by Bledsoe et al (2003). Fish roes offer quality protein with high biological value and are a rich source of glutamic acid, lysine, serine, and aspartic acid (Bledsoe et al, 2003;Mol & Turam, 2008). According to Moriya et al (2007), salmon roes contain significantly more docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA) than tuna and sardine oils.…”

Section: Resultsmentioning

confidence: 85%

<b>Caviar substitute produced from roes of rainbow trout (<i>Oncorhynchus mykiss</i>)

et al. 2016

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ABSTRACT. The caviar substitute is obtained from processed fish roe, resulting in a product similar to the authentic caviar, prepared with sturgeon roe. The objective of this study was to develop a caviar substitute from roes of rainbow trout, Oncorhynchus mykiss. Four treatments were tested and we followed the steps of saline wash, drain, immersion in saline solution containing lactic acid for pH adjustment (4.3 to 4.5), salt addition (1.5 or 3%), traditional pasteurization or fast heat treatment, cooling and storage (0 to 4°C). The products were subjected to the physical, chemical, microbiological and sensory analyses and showed stability and safety for consumption up to 180 days in storage under refrigeration (0 to 4°C). Consumers showed preference for product containing 1.5% NaCl and subjected to fast heat treatment. The results suggest that caviar substitute developed with rainbow trout roes presents potential to production.Keywords: heat treatment, safety for consumption, stability. Sucedâneo de caviar produzido com ovas de truta arco-íris (Oncorhynchus mykiss)RESUMO. O sucedâneo de caviar é obtido a partir de ovas de peixe processado, resultando em um produto análogo ao caviar legítimo, preparado com ovas de esturjão. O objetivo deste estudo foi desenvolver o sucedâneo de caviar de ovas de truta arco-íris, Oncorhynchus mykiss. Foram testados quatro tratamentos para o produto, seguindo as etapas de lavagem em solução salina, drenagem, imersão em solução salina adicionada de ácido lático para ajuste do pH (4,3 a 4,5), adição de sal (1,5 ou 3%), pasteurização tradicional ou tratamento térmico rápido, resfriamento e armazenamento (0 a 4°C). Os produtos, submetidos a análises físico-químicas, microbiológica e sensorial, apresentaram-se estáveis e seguros para o consumo até 180 dias, em estocagem sob refrigeração. Os consumidores apresentaram preferência pelo produto com 1,5% de NaCl e submetido ao tratamento térmico rápido. Os resultados sugerem que sucedâneo de caviar desenvolvido com ovas de truta arco-íris apresenta potencial para produção.Palavras-chave: tratamento térmico, segurança para consumo, estabilidade.

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Marine Oils

Bimbo

2020

Bailey's Industrial Oil and Fat Products

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Mankind has consumed or used, directly or indirectly, marine oils for thousands of years. There are indirect references to them in the Book of Tobit in the Bible. Hippocrates (460–370 BC) first recorded the medicinal use of fish oils, and Pliny the Elder in the first century (23–79 AD) recorded the use of dolphin liver oil as a remedy for chronic skin eruptions. The ancient Egyptians, Babylonians, Greeks, Assyrians, and many other cultures after them used animal liver as a treatment for night blindness. Assyrian medical texts (700 BC) thought night blindness could be cured by application of liver to the eyes. They used the extracted oil and ate the cooked liver. The Greeks shifted the recommendation from topical application to eating liver, soaked in honey. The choice of the animal was influenced by its availability in the community. Thus, we could assume that in maritime cultures, fish livers would also have been used as a remedy. The oils were consumed in Greece in the fourth and fifth centuries BC, and during the Roman period (27 BC–393 AD). Norway was recovering herring oil by primitive pressing during the Viking Period (800–1300 AD). Cod liver oil was used as a food by the Vikings as far back as (about 700–1100 AD). The marine oils category has now expanded beyond fish to include single‐cell organisms and transgenic plants. This article will explore all these categories, some old, some very old, some new, and some very new.

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Comparison of Proximate, Fatty Acid and Amino Acid Compositions of Various Types of Fish Roes

Cited by 54 publications

References 18 publications

Fatty acid and Amino acid Profiles of Domestic and Wild Beluga (Huso huso) Roe and Impact on Fertilization Ratio

Fatty acid and Amino acid Profiles of Domestic and Wild Beluga (Huso huso) Roe and Impact on Fertilization Ratio

<b>Caviar substitute produced from roes of rainbow trout (<i>Oncorhynchus mykiss</i>)

Marine Oils

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