Fish fats

Although sterols exist as cholesterol in most food and food products including meat, fish, fats and oils, and milk (Kushiro et al., 1980), certain shellfish contain six other analogs of sterol, including 22-frans-24-norcholesta-5,22-diene-3b-ol, 22-dehydrocholesterol,... 

Distell Industries (1993) has developed hand-held instruments for the measurement of fat content in fish and meat. The technology evolved from the knowledge that the dielectric loss factor of fish has a reasonably linear dependence on water content (Ohlsson et al. 1974). In fish, fat accumulates at the expense of water and protein, making estimation of fat content based on water content practical (Kent 1990). In meat products, fat accumulation is independent of water and protein, i.e., it is additive, and thus makes the calculation of fat based on water amount more difficult. A hand-held meat instrument has been developed, but requires calibration depending on the type of meat measured. 

A Total Diet Study carried out in the UK in 1993 detected low levels of a range of individual phthalates in composite samples of carcass meat, poultry, eggs and milk.69 Only low levels (generally < 0.07 mg/kg) were found. Total phthalate was determined (by conversion of any phthalate in the samples to dimethyl phthalate) in carcass meat, eggs, meat products, offals, poultry, fish, fats and oils, milk and milk products. Each food group was found to contain total phthalate in a range between 0.5 and 8.8 mg/kg. This difference may be due to the presence of phthalate monoester metabolites, which would be included in the analytes. The dietary exposures of even 97.5th percentile consumers were estimated to be within the TDIs for DEHP, BBP and DBP. 

The study of the dynamics of fatness links the particular stock to the basic characteristics that influence the productivity of the ecosystem. It is much more difficult to define the relationship between fish fatness and the biomass of plankton. This is because current techniques for sampling deal solely with residual biomass, but not with the production generated by the most important components of the ecosystem. In addition, these techniques do not take into account factors such as elimination occurring at different trophic levels, so the lipid contents and numbers of fish - the final link in the chain - are the most reliable integrated characteristics of the condition of the ecosystem. Fatness of the fish also identifies rich feeding grounds, such as the north-western part of the Black Sea adjoining the mouth of the Danube. 

Kayama, M. (1986). Fish fanning and aquaculture. Can we modify fish fat with more EPA Journal of the Faculty of Applied Science, Hiroshima University 25,19-28. 

Shubnikov, D.A. (1959). On the applicability of data about fish fatness and blood components in scouting for Atlanto-Scandinavian herring in summer time (In Russian). Rybnoye Khozyaistvo 1959 (3), 12-14. 

Mercola, J. 2003. Fish fat in infant formula cuts heart disease in later life. Br. Med J. 326, 953-955. 

The fish fats that appear to convey heart-healthly benefits are the omega-3 fatty acids EPA and DHA. Their potential for lowering... 

Meat/fish Fat removal, flavour increase Meat and fish products... 

Hill (1979) published some recommendations for the analysis of PBO and pyreform residues in milk, fish, fat and meat of several animals using GLC and I LC, while Nijhuis nl. (1982, 1984) published an HPLC method for detection in milk, The latter method described the dean-up and concentration treatment on Florisil or Sep-Pak CLs and the final determination of PBO with a C,s column and methanolAvatcr eluent,... 

Ziemlanski, S., Wartanowicz, M., Panczenko-Kresowska, B., Budzynska-Topolowska, J., Zelakiewicz, K., and Kofakowska, A. (1991). Effect of variously oxidized marine fish fat on guinea pig organism, Acta Alimentaria Polonica, 17(2), 159. 

Nowadays, process of finding new sources of (b-3 PUFAs has been continuing. Their major commercial sources are fish and fish fat. EPA and DHA produced from fish oil are used as nutraceuticals and functional ingredients in industrial foods. However, their wide usage as food additives is limited for the t)q)ical fishy smell, disagreeable taste, and... 

Kuriki, K., et al. (2006) Risk of colorectal cancer is linked to erythrocyte compositions of fatty acids as biomarkers for dietary intakes of fish, fat, and fatty acids. Cancer Epidemiology, Biomarkers Prevention, 15, 1791-1798. 

Flesh, fowl, fish Fats and oils Fillers Feed Fiber... 

Various polyunsaturated fatty acids of nutritional interest may alter this metabolism in different ways. One way is to affect the oxygenation of arachidonic acid, a second way is to affect cell functions through their own metabolites. Among these, two fatty acids found in substantial amounts in fish fat are of particular interest. They are eicosapentaenoic acid (EPA) or 20 5 o)3 and docosahexaenoic acid (DHA) or 22 6 0)3. EPA is closely related to arachidonic acid, with an additional double bound between carbon 17 and 18. In contrast, DHA is quite different it has two additional carbons and six double bounds at different positions [4, 7, 10, 13, 16, 19]. This difference will not allow it to compete with arachidonic acid oxygenation as EPA does. 

In the traditional process for fish surimi production, the fish flesh is washed on large screens and the oil is washed through the screens. This process is suitable for the separation of the liquid oil from fish however, solid fats (such as occur in red meat) would not separate in this way but would remain on the screens with the water-insoluble proteins. Red meat also contains higher levels of fat than white fish. Fat separation from meat is therefore more difficult than from fish. Separation can be carried out using flotation and skimming however, this introduces further steps into the process and increases processing times. 

One attempt to classify fish fats (Lambertsen, 1978) is exemplified in Table 10.5. The percentages of as few as eight fatty acids of marine oils and lipids add up to about 80% of those present at 2-3% or more. Nutritionists may request 18 0, 18 2, 18 3 and 20 4, so 12 fatty acids have also been employed. Compared to lard, beef or sheep fats (see above), fish oils are considered highly unsaturated. One of the common trading standards of fish oils is the iodine value (IV). The iodine values of the monoethylenic fatty acids are 90 for 18 1 and 420 for 20 5n-3. Because of the extreme differences in IV for the typical two types of acids in Table 10.5, it was possible (Ackman, 1966) to develop an empirical formula percent polyunsaturated fatty acids = 10.7 + 0.337 (iodine value of oil—100). Table 10.6 shows the applicability of this formula. Since one of the objectives of the preparation of encapsulated fish oil products is to deliver 20 5n-3 and 22 6n-3 (Ackman et al., 1989 Sagredos, 1992), the iodine value is an easily utilized index of the suitability of raw materials for this or other uses. 

Lambertsen, G. (1978) Fatty add compositions of fish fats. Comparisons based on eight fatty acids. Fiskeridir. Skr., Ser. Emoering. 1(4), 105-116. 

Fish is as useful a source of good quality protein as meat (Table 13.2) and is richer in vitamins A and D. Fish, however, vary considerably in their fat content. Lean white fish contain less than 1% and fat fish such as herrings and salmon up to 15%. Fish fat usually contains relatively high concentrations of polyunsaturated fatty acids. Both hard and soft roes are rich in both protein and nucleic acids. Fish supplies about the same amount of the nutritionally important members of the vitamin B complex as does meat. 

Gage, S. H., and P. A. Fish Fat digestion, absorption and assimilation in man and animals as determined by the dark-field microscope and a fat soluble dye. Amer. J. Anat. 34,1 (1924). Gitlin, D., and D. Cornwell Plasma lipoprotein metabolism in normal individuals and nephrotic children. J. din. Invest. 35, 706 (1956). 

These nonfatty fish (fat content <1%, cf. Table 13.5) are usually marketed fresh, whole and gutted, and many have the head and/or skin removed or be filleted. The Atlantic cod (Gadus morhua) is considered the most important food fish of Northern Europe. Classified according to... 

Fish fat and liver (liver oil) are significant sources of fat-soluble vitamins, A and D. Also present are vitamins E (tocopherol) and K. The water-soluble vitamins, thiamine, riboflavin and niacin, occur in relatively high amounts, while others are present only in low amounts. 

Modified from Weber PC (1989) Are we whaf we eat Fatty acids in nutrition and in cell membranes cell functions and disorders induced by dietary conditions. In Fish, Fats and your Health, Report no. 4, pp. 9-18. Norway Svanoybukt Foundation. 

Less well known is the fact that the consumption of fish protein, independently of the effect exerted by fish fat, has been related to a decrease in the risk of atherogenic vascular diseases. In fact, it has been demonstrated that diets in which fish is the only source of protein increase the blood levels of high-density lipoprotein relative to those resulting from diets based on milk or soy proteins. 

In this chapter, the utilization of biofuels in conventional diesel engines is considered. The use of cmde jatropha oil (CJO), degummed jatropha oil (DJO), pure plant oils (PRO), and biodiesels produced from cmde palm oil, jatropha curcas, coconut oil, kapok nut oil, and cat-fish fat in neat form (100% biodiesel) together with various blends of biodiesel with conventional diesel are described. In addition, the use of mixed biodiesel derived from different raw materials is also considered as a possible solution for improving the quality of biodiesels. 

Utilization of biodiesel B5-based cat-fish fat in diesel engines... 

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