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  • 1
    Electronic Resource
    Electronic Resource
    Quantification of cholesterol oxidation products in commercial fish meals and their formation during storage (2000)
    Oxford, UK : Blackwell Science Ltd
    Aquaculture research 31 (2000), S. 0 
    Details
    ISSN: 1365-2109
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
    Notes: Twenty-two samples of commercial fish meals from Norway, Chile and Peru were analysed for cholesterol and oxysterols using gas chromatography. Cholesterol content ranged from 25.2 to 64.8 g kg−1 total lipids. Detectable levels of the oxysterols 7β-hydroxycholesterol and 7-ketocholesterol were found and their identity was confirmed by gas chromatography-mass spectrometry. Samples of fish meal exhibited wide variability in oxysterols content, 7β-hydroxycholesterol ranging from 3.9 to 105.6 mg kg−1 total lipids (0.4–9.4 mg kg−1 dry matter) and 7-ketocholesterol from 2.0 to 56.2 mg kg−1 total lipids (0.2–5.0 mg kg−1 dry matter). The formation of 7β-hydroxycholesterol and 7-ketocholesterol in one sample of Norse LT94 fish meal stored at room temperature was also studied. Oxysterol content increased during the first 42 days of storage by about 350% and then decreased with further storage. The low amount of oxysterols measured indicates a limited degree of cholesterol oxidation in commercially available fish meals.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1046/j.1365-2109.2000.00504.x
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  • 2
    Electronic Resource
    Electronic Resource
    Aspartic acid racemization in fish meal as induced by thermal treatment (1996)
    Oxford, UK : Blackwell Publishing Ltd
    Aquaculture nutrition 2 (1996), S. 0 
    Details
    ISSN: 1365-2095
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
    Notes: The effect of heat treatment during fish meal processing on amino acid racemization was studied. The hydrolysis-induced racemization rate (R) and the d-isomer content in the sample before hydrolysis (I) were differentiated by means of deuterium labelling and gas chromatography-mass spectrometry (GC-MS) analysis in selected ion monitoring mode. A preliminary experiment on laboratory-made herring meals cooked at 125°C for different time intervals showed aspartic acid (Asp) as the only amino acid with significant racemization before hydrolysis. Aspartic acid racemization rate appeared to be a nearly linear function of the duration of thermal treatment (R2= 0.93; P 〈 0.01). Analyses were carried out on several samples of commercial fish meals from different origin. Low-temperature-dried fish meals had a d-Asp content, expressed as I= 100 [d-isomer concentration before hydrolysis / (d- +l-isomer concentration before hydrolysis)], at less than 1%, while the d-isomer content of high-temperature dried fish meals exceeded 2%. Differences between the two commercial categories were statistically significant (P 〈 0.001). Further studies are required in order to evaluate the effects of d-Asp in protein of fish feeds and the role of the raw material and processing parameters in inducing amino acid racemization in protein of fish meals.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2095.1996.tb00014.x
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    Paper (German National Licenses)
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  • 3
    Electronic Resource
    Electronic Resource
    Effects of dietary lipid sources on flavour volatile compounds of brown trout (Salmo trutta L.) fillet (2004)
    Berlin, Germany : Blackwell Verlag GmbH
    Journal of applied ichthyology 20 (2004), S. 0 
    Details
    ISSN: 1439-0426
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Biology , Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
    Notes: The high cost and unpredictable availability of fish meal and fish oil (FO) forced feed mill companies to look for alternative ingredients for aquafeeds. In this study, the effects of alternative dietary lipid sources [FO as control, canola oil (CO), oleine oil (OO), poultry fat (PF) and pork lard (PL)] in trout feed on flavour volatile compounds occurring in brown trout (Salmo trutta L.) fillet were evaluated after 70 days of feeding (rearing temperature 14.6°C). Total amounts of volatile compounds identified were higher for fillets of fish fed diets containing only FO as lipid sources. Total amount of alcohols and aldehydes of the fillets were linearly directly related to the percentage content of polyunsaturated fatty acids (PUFA) n-3 of brown trout flesh. The use of alternative dietary lipid sources, modifying the fillet fatty acids composition, affect the total amount of volatile compounds and, changing the relative amount of each volatile compound, affect the flavour of the fish flesh.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1046/j.0175-8659.2003.00522.x
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    Paper (German National Licenses)
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