Embed Size (px)
Citation preview
Oreochromis niloticus
Cichlidae
Oreochromis
niloticus
GCBligh and Dyer
Mono Unsaturated Fatty Acids)
(Poly Unsaturated Fatty Acids)
(Saturated Fatty Acids)
EPA
DHA
EPADHA
36/
D
ownl
oade
d fr
om is
fj.ir
at 3
:51
+04
30 o
n M
onda
y S
epte
mbe
r 7t
h 20
20
[ D
OI:
10.
2209
2/IS
FJ.
2017
.109
995
]
.
Crappie
(Tucker & Robinson, 1990)
TilapiaSaratherodon
Oreochromis
Oreochromis
Sarotherodon
Oreochromis niloticus Oreochromis
mossambieus
Oreochromis
niloticus
CH3(CH3)nCOOH
n=n
(n-9)(n-3)
(n-6)
Jucieli et
(al., 2008
Jucieli et al., 2008.
Jucieli et al., 2008.
.(Jucieli et al., 2008)
et al., 1960)(Shewan
Dow
nloa
ded
from
isfj.
ir at
3:5
1 +
0430
on
Mon
day
Sep
tem
ber
7th
2020
[
DO
I: 1
0.22
092/
ISF
J.20
17.1
0999
5 ]
Bligh and Dyer
ISO 5509 (2000)
BF3
GasChromatographyVariancp-3800
(120m 0.25mm SGEBP 70)
FID
AOAC, 1984.
.(AOAC, 1984
AOAC, 1984
Excel
(ANOVA)
Dow
nloa
ded
from
isfj.
ir at
3:5
1 +
0430
on
Mon
day
Sep
tem
ber
7th
2020
[
DO
I: 1
0.22
092/
ISF
J.20
17.1
0999
5 ]
Larsen et al., 2010.
C
C
C
C
SFA)
SFA
CC
C
C
cC
C
MUFA)
C
C
(PUFA)
C18:2c
e b d a c b
b c e d d a
d
c
b
a
d
c
a
b
a
d
a
c
P<
Dow
nloa
ded
from
isfj.
ir at
3:5
1 +
0430
on
Mon
day
Sep
tem
ber
7th
2020
[
DO
I: 1
0.22
092/
ISF
J.20
17.1
0999
5 ]
C12:0
C14:0
C15:0
C16:0
C17:0
C18:0
C20:0
C22:0
C24:0
SFA
C14:1
C15:1
C16:1
C17:1
C18:1c
C18:1t
C20:1
MUFA
C18:2t
C18:2c
C18:3t
C18:3n3
C18:3n6
C18:4n3
C20:4n3
C20:4n6
C20:5n3**
C22:5n3
C22:5n6
C22:2n3
C22:6n3*
OTHERS
PUFA
n-6
n-3
*DHA= C22:6n3; **EPA = C20:5n3; n=
D
ownl
oade
d fr
om is
fj.ir
at 3
:51
+04
30 o
n M
onda
y S
epte
mbe
r 7t
h 20
20
[ D
OI:
10.
2209
2/IS
FJ.
2017
.109
995
]
:
C12:0 C14:1 C18:2t
C14:0C15:1C18:2c
C15:0C16:1C18:3t
C16:0C17:1C18:3n3
C17:0C18:1cC18:3n6
C18:0C18:1tC18:4n3
C20:0C20:1C20:4n3
C22:0 C20:4n6
C24:0 C20:5n3
C22:5n3
C22:5n6
C22:2n3
C22:6n3
OTHERS
SFA
MUFAPUFA
d
c
b
e
a
f
a
b
c
d
e
f
e
d
d
b
c
a
PDow
nloa
ded
from
isfj.
ir at
3:5
1 +
0430
on
Mon
day
Sep
tem
ber
7th
2020
[
DO
I: 1
0.22
092/
ISF
J.20
17.1
0999
5 ]
D
ownl
oade
d fr
om is
fj.ir
at 3
:51
+04
30 o
n M
onda
y S
epte
mbe
r 7t
h 20
20
[ D
OI:
10.
2209
2/IS
FJ.
2017
.109
995
]
b
cdea
a
b
b
c
a
b
dcea
b
b
b
b
a
b
d
c
e
a
P
Turkkan
Dicentrarchus labrax
Larsen
Oncorhynchus tshawytscha
Gokoglu
Jucieli
(Rhamdia quelen)
Dow
nloa
ded
from
isfj.
ir at
3:5
1 +
0430
on
Mon
day
Sep
tem
ber
7th
2020
[
DO
I: 1
0.22
092/
ISF
J.20
17.1
0999
5 ]
Larsen et al., 2010.
Turkkan
Larsen
Gokoglu
Jucieli
Moradi
(Parastromateus niger)
.
Turkkan
Gokoglu
D
ownl
oade
d fr
om is
fj.ir
at 3
:51
+04
30 o
n M
onda
y S
epte
mbe
r 7t
h 20
20
[ D
OI:
10.
2209
2/IS
FJ.
2017
.109
995
]
EPADHA
AOAC, 1984. Officials methods of analysis. Association
of Official Analytical Chemists. Washington D.C.,
USA.
Bligh A.C. and Dyer W.J., 1959. A rapid method of
total lipid extraction and purification. Canadian
Journal of Biochemistry and Physiology, 37:911-
917.
Gokoglu N., Yerlikaya P. and Cengiz E., 2004. E ects
of cooking methods on the proximate composition
and mineral contents of rainbow trout
(Oncorhynchus mykiss). Food Chemistry,
84:9 22.
Dow
nloa
ded
from
isfj.
ir at
3:5
1 +
0430
on
Mon
day
Sep
tem
ber
7th
2020
[
DO
I: 1
0.22
092/
ISF
J.20
17.1
0999
5 ]
Jucieli W., Vivian C.B., Cristiane P.R., Andre de
M.V. and Tatiana E., 2008. Effect of different
cooking methods on the oxidation, proximate
and fatty acid composition of silver catfish
(Rhamdia quelen) fillets. Food Chemistry,
106:140-146.
Larsen D., Young Quek S. and Eyres L., 2010. Effect
of cooking method on the fatty acid pro le of New
Zealand King salmon (Oncorhynchus
tshawytscha). Food Chemistry, 119:785 790
Moradi Y., Bakar J., Syed Muhamad S.H. and Che
Man Y., 2009. Effect of different final cooking
method on physic-chemical properties of breaded
fish fillets. American Journal of Food technology,
4:136-145.
Shewan J.M., Hobbs G. and Hodgkiss W., 1960. The
Pseudomonas and Achromobacter groups of
bacteria in the spoilage of marine white fish.
Journal of Applied Bacteriology, 23:463-468
Tucker C.S. and Robinson E.H., 1990. Channel fat
fish farming handbook.van Nostran Reinhold, New
York, USA.
Turkkan A.U., Cakli S. and Kilinc B., 2008. Effects of
cooking methods on the proximate composition
and fatty acid composition of seabass
(Dicentrarchus labrax Linnaeus 1758). Food and
bioproducts processing, 86:163 166.
Dow
nloa
ded
from
isfj.
ir at
3:5
1 +
0430
on
Mon
day
Sep
tem
ber
7th
2020
[
DO
I: 1
0.22
092/
ISF
J.20
17.1
0999
5 ]
Iranian Scientific Fisheries Journal Vol. 20, No. 2, Summer 2011
The effect of different methods on fatty acid composition
of Tilapia, Oreochromis niloticus, fillets
Ghauomi Jooyani A.(1)*; Khoshkhoo Zh.(2); Motallebi A.A.(3) and Moradi Y.(4)
1,2- Faculty of Marin Science and Technology, Islamic Azad University, # 49, Shahid Fallahi Ave.,
Tehran, Iran
3,4- Iranian Fisheries Research Organization, P.O.Box: 14155-6116 Tehran, Iran
Received: February 2011 Accepted: July 2011
Keywords: Tilapia, Fatty acids, Processing, Nutritional value
Abstract Tilapia, a perch fish from Cichlidae family has witnessed a vast and fast growth in artificial
culture due to simple and inexpensive procedures for the practice. One of the most important farm species is considered to be the Nile Tilapia (Oreochromis niloticus). The effects of different cooking methods on fatty acid composition and nutritional value of Tilapia fish fillet were evaluated. The cooking methods included: Red off, microwave, oven cooking, barbecue, boiled water and raw treatment. The protein content was assessed using the Kjeldahl method, moisture was evaluated through dry method, fat and ash through Soxhlet and electric furnace methods. To measure the composition of fatty acids, Gas-chromatography method (GC) was applied, and the Bligh and Dyer method of extraction and identification of fatty acids was implemented. The results showed that applying different curing methods caused moisture loss of 1-9%, 2-12% increase in protein content, fat reduction of 0.2-4.2% (excluding the red off treatment in which fat increased by about 0.5%), increase in ash of 0.7-0.15%, reduction of Mono Unsaturated Fatty Acids between 1-6% and increase in Poly Unsaturated Fatty Acids between 0.5-14%. The rate of saturated fatty acids showed an increase of 0.6-1.6% in all treatments with the exception of baking and red off treatments. The results indicated the lowest change (about 0.2%) in EPA, in the microwave and grilled fillet treatments and the highest change (0.7%) in the red off fillets compared to raw samples. The minimum change in DHA was observed in the oven-cooked fillets (0.45%) and the maximum change (2.5%) in the red off fillets. The highest EPA and DHA were found as 1.33 and 3.32% in samples cooked in oven. Results showed that the ratio of 6/ 3 increased in the red off samples compared to other treatments.
*Corresponding author
Dow
nloa
ded
from
isfj.
ir at
3:5
1 +
0430
on
Mon
day
Sep
tem
ber
7th
2020
[
DO
I: 1
0.22
092/
ISF
J.20
17.1
0999
5 ]
