Nutritional and Chemical Composition of By-Product Fractions Produced from Wet Reduction of Individual Red Salmon (<i>Oncorhynchus nerka</i>) Heads and Viscera

Wu, Ted H.; Nigg, Jonathan D.; Stine, Jesse J.; Bechtel, Peter J.

doi:10.1080/10498850.2011.557524

Cited by 19 publications

(14 citation statements)

References 24 publications

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“…For all samples, K and Na were the most abundant macronutrients with contents ranging from 170 to 181.3 mg/100 g for M. mustelus and S. acanthias , respectively. A similar trend was reported for red salmon viscera and ray liver (Sellami et al, ; Wu, Nigg, Stine, & Bechtel, ). Among the analyzed micronutrients, Fe was the most abundant and the highest concentration was found in the M. mustelus liver (3.75 mg/100 g) (Table ).…”

Section: Resultssupporting

confidence: 84%

Characterization of liver oils from three species of sharks collected in Tunisian coasts: In vitro digestibility by pancreatic lipase

Achouri¹,

Smichi

Kharrat³

et al. 2017

J Food Biochem

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The increase in world fish lipid request has made necessary the search for new fish species rich in polyunsaturated fatty acid (PUFA) that could be used as raw material for oil production. In this study, liver oils from the deep-sea sharks Mustelus mustelus, Squalus acanthias, and Rhinobatos cemiculus were extracted and analyzed to describe their lipids characteristics. Lipid contents of shark livers ranged from 64.245 to 69.57%. Among minerals, potassium and sodium were the most abundant while unsaturated fatty acids (FAs) were dominant exceeding 55% of the total FAs.Omega-3 PUFA (x-3 PUFA) profiles exhibited a dominance of eicosapentaenoic acid and docosahexaenoic acid. This study suggests that shark livers, actually considered as waste, may be an attractive source of x-3 PUFAs and a good source of carotenoids and phenolic compounds. Practical applicationsThe production of EPA and DHA concentrates from residual sources of marine oils has unexplored potential of use in food industry and oil-based nutraceutical production for obtaining health benefits can be achieved. The economic activities of fish residues can reduce inappropriate excessive fishing, reducing imports of fish oils while contributing to the ecosystem balance.in vitro digestibility, lipids, nutritional quality, polyunsaturated fatty acids, radical scavenging activity, sharks by-products

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Section: Resultssupporting

confidence: 84%

Characterization of liver oils from three species of sharks collected in Tunisian coasts: In vitro digestibility by pancreatic lipase

Achouri¹,

Smichi

Kharrat³

et al. 2017

J Food Biochem

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“…For all samples, K and Na were the most abundant macronutrients and the highest values (153.7 ± 3.20 mg/ 100 g and 115.86 ± 6.28 mg/100 g, respectively) were observed for R. marginata liver. Similar tendency was reported by Wu et al (2011) for the viscera of red salmon indicating K and Na levels of 120 and 50 mg/100 g, respectively. Among the analyzed micronutrients, Fe was the most abundant element and the highest concentrations were detected in the livers of D. pastinaca (4.30 ± 0.27 mg/100 g) and R. marginata (3.92 ± 0.31 mg/100 g).…”

Section: Mineral Contentsupporting

confidence: 86%

Lipid composition and antioxidant activity of liver oils from ray species living in Tunisian coasts

Sellami

Rebah

Gargouri

et al. 2018

Arabian Journal of Chemistry

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The proximate composition, fatty acid profiles, physicochemical properties and radical scavenging activities of liver oil from three ray species, Dasyatis pastinaca, Dasyatis violacea and Rhinoptera marginata, were investigated. Lipid contents of D. pastinaca (58.27%) and D. violacea (57.33%) were significantly high compared to those of R. marginata (10.90%). Among minerals, K and Na were the most abundant elements and the highest values were observed for R. marginata (153.7 and 115.86 mg/100 g, respectively). The fatty acid profiles exhibited a dominance of unsaturated fatty acids exceeding 65% of the total fatty acids. C16:0, C18:0 and C14:0 were the major saturated fatty acids. The most abundant monounsaturated fatty acids were C18:1 (10.88-21.98%) and C16:1 (4.47-23.95%). Interestingly, omega-3 polyunsaturated fatty acid profiles exhibited a dominance of eicosapentaenoic acid (3.36-5.51%) and docosahexaenoic acid (9.07-30.50%). D. pastinaca contained the highest carotenoid and total phenolic content accompanied with the strongest free radical scavenging abilities. This study suggests that ray livers which were actually wasted, could be used as new raw material for omega-3 polyunsaturated fatty acid oil production and a good source of carotenoids and phenolic compounds.

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“…The second most abundant amino acid was glutamic acid at about 10%, followed by proline at about 7% (Table 3). According to the report of Wu et al. (2001), the high level of glycine and proline in the hydrolysates was related to the great amount of connect tissue protein in tuna backbone.…”

Section: Resultsmentioning

confidence: 99%

“…The second most abundant amino acid was glutamic acid at about 10%, followed by proline at about 7% (Table 3). According to the report of Wu et al (2001), the high level of glycine and proline in the hydrolysates was related to the great amount of connect tissue protein in tuna backbone. Moreover, the essential amino acids in the hydrolysates exceeded the human adult requirements suggested by the Food and Agricultural Organization ⁄ World Health Organization (FAO ⁄ WHO).…”

Section: Proteolysismentioning

confidence: 99%

Enzymatic hydrolysates from tuna backbone and the subsequent Maillard reaction with different ketohexoses

Zeng

Zhang

Guan

et al. 2012

Int J of Food Sci Tech

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Summary Enzymatic hydrolysates from tuna backbone were prepared, and the subsequent Maillard reaction with rare sugars (d‐psicose, d‐sorbose and d‐tagatose) was investigated. The hydrolysates were found to contain a large number of short peptides under 1000 Da and were good sources of essential amino acids. In assays of free radical scavenging activity and reducing power, the Maillard reaction products from rare sugars, especially d‐tagatose, performed better than that from d‐fructose. After heating at 55 °C for 48 h, the scavenging capacity of the hydrolysates for 1,1‐diphenyl‐2‐picryl‐hydrazyl radicals improved by 8.9‐ and 16‐fold in the presence of d‐fructose and d‐tagatose. Hence, hydrolysates with high nutrient contents could be prepared from fish by‐products via proteolysis, and the Maillard reaction of rare sugars may greatly promote the antioxidant activity of the hydrolysates.

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Nutritional and Chemical Composition of By-Product Fractions Produced from Wet Reduction of Individual Red Salmon (Oncorhynchus nerka) Heads and Viscera

Cited by 19 publications

References 24 publications

Characterization of liver oils from three species of sharks collected in Tunisian coasts: In vitro digestibility by pancreatic lipase

Characterization of liver oils from three species of sharks collected in Tunisian coasts: In vitro digestibility by pancreatic lipase

Lipid composition and antioxidant activity of liver oils from ray species living in Tunisian coasts

Enzymatic hydrolysates from tuna backbone and the subsequent Maillard reaction with different ketohexoses

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