Proximate Composition and Fatty Acid and Cholesterol Content of Squid, Loligo pealei and Illex illecebrosus

Abstract

The wide range of cholesterol values given in the literature for LO&J pealei and Illex iflecebrosus is confusing to people who arc designing low cholesterol diets for health purposes. These species were analyzed for proximate composition, fatty acid content, and cholesterol content in order to provide information to consumers and health care profcssionals. A sampling of both species of squid over a 2-yr period rcvealed that cholesterol values ranged from about 110 mg up to 450 mg/lOOg raw tissue with no apparent correlation with season or location of catch. The wide range of values, thercforc, seems to reflect natural occurences.Omega-3 fatty acids make up over 50% of the total fatty acids, but these squid, because they are low in fat (about lS%), contribute only about OSg of these fatty acids per IOOg in the diet.

Impact of the environmental factors on the total cholesterol content in the meat of freshwater fish of Poland

“…The same results were obtained by Orban et al (2006) for whitefish (Coregoninae subfamily). Krzynowek et al (1989) confirmed that the environmental conditions, especially water temperature, pollution and photoperiod, have an effect on the cholesterol concentration in the fish meat. In organisms living in deeper and colder waters, higher cholesterol content is determined physiologically.…”

“…Similar results were obtained by Oehlenschläger (2006), who confirmed no statistically significant differences in the cholesterol content in the meat of cod collected from five different places of the Baltic Sea. As Krzynowek et al (1989) analyzed, cholesterol concentration in the meat can vary between individuals of one species of fish, living in the same area of the country and having similar eating habits. Oehlenschläger (2006) showed that the tropical fish meat may be a richer source of cholesterol, in contrast to individuals collected from low temperate climate.…”

“…Ljubojević et al (2013b) As numerous studies confirm, the cholesterol content of fish meat is not correlated with the fat content in their body. Krzynowek et al (1989) analyzed the cholesterol content in 22 species of northwest Atlantic finfish and showed differences in the cholesterol content from 43 mg·100 g -1 (red hake, Urophycis chuss W.) to 80 mg·100 g -1 (ocean pout, Zoarces americanus). Most fish had a low fat concentration in the meat, and low content of cholesterol, but there were specimens with large amounts of fat and had a low cholesterol level.…”

“…Oehlenschläger (2006) analyzed 70 fish species and confirmed interspecies differences in the cholesterol content. The same results demonstrated Krzynowek et al (1989) and Ljubojević et al (2013a).The aim of the work was to determine the total cholesterol content in the meat of Prussian carp (Carassius auratus gibelio), perch (Perca fluviatilis L.), sander (Sander lucioperca L.) and ruffe (Gymnocephalus cernua L.) collected from Lake Gopło and Lake Góreckie and to compare the cholesterol content between females and males of ruffe caught in different seasons from Lake Gopło.…”

Effect of Poor Handling on the Nutritional Composition of Some Imported Frozen Fishes in Nigeria

“…Data obtained from the current results revealed that the moisture percentage ranged between 55.25 and 61.41%. Judith and Jenny (1987) reported the moisture content of 69.5% and 64.0% for S. scombrus (frozen) and T. trachurus (Raw) respectively. However, the moisture content recorded on all the three species in station I was higher than the station II.…”