Lipid content in herring (Clupea harengus L.)—influence of biological factors and comparison of different methods of analyses: solvent extraction, Fatmeter, NIR and NMR

Nielsen, Durita; Hyldig, Grethe; Nielsen, J. Rasmus; Nielsen, Henrik Hauch

doi:10.1016/j.lwt.2004.07.010

Cited by 44 publications

(36 citation statements)

References 31 publications

(42 reference statements)

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“…They can be sorted in three categories, namely, morphometric, bioenergetic and biochemical indices. While some studies demonstrated a correlation between bioenergetic (measure of the relative amount of fat in one fat depot, mainly in muscles) and biochemical indices (Nielsen et al, 2005;Trudel et al, 2005;Vogt et al, 2002) or between biochemical and morphometric indices (Brown and Murphy, 2004;Pangle and Sutton, 2005), the use of three types of indices differs in terms of both methodology and meaning of the term condition. Morphometric indices are indirect and based on the assumption that for a given size, heavier individuals are in a better condition (Green, 2001).…”

Section: Introductionmentioning

confidence: 99%

“…While several authors recommended validating indirect indices against direct measurements of condition, only few studies have investigated the accuracy of indirect indices for fish. When these validations were realized, significant relationships between biochemical and morphometric indices were sometimes missing (McPherson et al, 2011;Nielsen et al, 2005), pointing out that morphometric condition indices were not always indicative of energy reserves.…”

Section: Introductionmentioning

confidence: 99%

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Measurement and analysis of small pelagic fish condition: A suitable method for rapid evaluation in the field

Brosset¹,

Fromentin²,

Ménard³

et al. 2015

Journal of Experimental Marine Biology and Ecology

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As condition is a key variable in population dynamics (especially for survival, growth and reproduction), the use of well-defined and accurate fish condition indices is capital. In particular, condition indices (morphometric, bioenergetic and biochemical) have never been compared and validated for the European anchovy Engraulis encrasicolus, the European pilchard Sardina pilchardus and the European sprat Sprattus sprattus. The accuracy of two indirect methods, the morphometric relative condition index K n and the bioenergetics index determined with the Distell Fish Fatmeter was investigated by comparing with a direct measure of relative lipid content carried out with a thin layer chromatography-flame ionization detector. Estimations from the fatmeter correlated quite well with the relative lipid contents of all species, regardless of the reproductive period (R 2 = 0.69 for anchovy, R 2 = 0.75 for sprat and R 2 = 0.48 for sardine). K n correlated more poorly with relative lipid content (R 2 = 0.22 for anchovy and R 2 = 0.41 for sardine, ns for sprat), especially during the reproductive period, pointing out the difficulty for such an index to precisely reflect changes in fat allocation. During the reproductive period, changes in K n could reflect other processes, such as changes in protein content. Therefore, these different types of commonly used indices do not reflect exactly the same type of energy stores. The high repeatability of the fatmeter was brought to light, so that only one measurement on each fish side may be necessary to evaluate the relative lipid content of a small pelagic fish. Finally, fatmeter measurements were not affected by freezing storage up to one month for anchovy (R 2 = 0.66) and sardine (R 2 = 0.90), making it possible to use frozen samples of both commercial and scientific survey. In contrast, the freezing storage for sprat should be avoided. Based on this study, the Fatmeter appears to be a suitable indirect method to assess condition and fat content of sardine and anchovy on a large number of individuals.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Measurement and analysis of small pelagic fish condition: A suitable method for rapid evaluation in the field

Brosset¹,

Fromentin²,

Ménard³

et al. 2015

Journal of Experimental Marine Biology and Ecology

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“…and availability of the NMR instruments and developing strong awareness within the scientific and industrial community. Cod and salmon [58] Quantification of lipids Salmon [9,16] Herring [14] Non-destructive measurements of fat content Live salmon [18] Simultaneous determination of protein, fat, and moisture…”

Section: Discussionmentioning

confidence: 99%

“…The use of this valuable technique can easily be extended to study product and quality related changes faced during fish processing and subsequent storage such as marinating, salting, heating, chilling, freezing, pressure treatment, and modified atmosphere packaging (MAP) etc. [9][10][11][12][13][14][15][16].…”

Section: Water Lipids and Othersmentioning

confidence: 99%

An Emerging Powerful Technique: NMR Applications on Quality Assessments of Fish and Related Products

Bekiroğglu

2010

Handbook of Seafood Quality, Safety and Health Applications

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“…The reason for this might be that a noteworthy amount of the fatty acids are transferred via the fish to the fresh water during the desalting step. It should be noted that the comparison between the four types of brines is not straightforward, as the fat content in herring can vary from 1.3% to 25.7% [31] and the fat content of the initial herring raw material used was not measured. Hence, even though herring producer prefers high-fat herring, variations occur among the supplied raw material, and between these four products which were produced from different herring batches.…”

Section: Proximate Composition Analysismentioning

confidence: 99%

Chemical Characterization, Antioxidant and Enzymatic Activity of Brines from Scandinavian Marinated Herring Products

Gringer

Osman

Nielsen³

et al. 2014

J Food Process Technol

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Brines generated during the last marination step in the production of marinated herring (Clupea harengus) were chemically characterized and analyzed for antioxidant and enzyme activities. The end-products were vinegar cured, spice cured and traditional barrel-salted herring with either salt or spices. The chemical characterization encompassed pH, dry matter, ash, salt, fatty acids, protein, polypeptide pattern, iron and nitrogen. The antioxidant activity was tested with three assays measuring: iron chelation, reducing power and radical scavenging activity. The enzymatic activity for peroxidase and protease were also tested. Results revealed that the brine can contain up to 56.7 mg protein/ mL, up to 20.1 mg fatty acid/mL, good antioxidant activity, high amounts of the antioxidative amino acids lysine, alanine, and glycine, and high enzymatic activity. The potential of using the protein-rich fraction with biological activity from brines from the marinated herring production was demonstrated in this work.

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Lipid content in herring (Clupea harengus L.)—influence of biological factors and comparison of different methods of analyses: solvent extraction, Fatmeter, NIR and NMR

Cited by 44 publications

References 31 publications

Measurement and analysis of small pelagic fish condition: A suitable method for rapid evaluation in the field

Measurement and analysis of small pelagic fish condition: A suitable method for rapid evaluation in the field

An Emerging Powerful Technique: NMR Applications on Quality Assessments of Fish and Related Products

Chemical Characterization, Antioxidant and Enzymatic Activity of Brines from Scandinavian Marinated Herring Products

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