Determination of proximate composition, shelf life and fatty acid profiles of breaded kilka (Clupeonella cultriventris) during frozen storage

The present study aimed production of a new product with various texture and sensory properties in chase of the impetus for increasing human consumption considering suitable resources of Kilka fish in Caspian Sea. Following deheading, gutting, and brining, common Kilka were battered in two different formulations, i.e. simple batter and tempura batter, via automated predusting machinery and then, they were fried through flash frying for 30 seconds at 170°C in sunflower oil after they were breaded with bread crumbs flour. The products were subjected to continuous freezing at -40°C and were kept at -18°C in cold storage for four months once they were packed. Chemical composition (protein, fat, moisture, and ash), fatty acid profiles (29 fatty acids), chemical indices of spoilage (peroxide value, thiobarbituric acid, free fatty acids, and volatile nitrogen), and microbial properties (total bacteria count and coliform count) were compared in fresh and breaded Kilka at various times before frying (raw breaded Kilka), after frying (zero-phase), and in various months of frozen storage (phases 1, 2, 3, and 4). Organoleptic properties of breaded Kilka (i.e. odor, taste, texture, crispiness, cohesiveness of batter) and general acceptability in the phases 0, 1, 2, 3, and 4 were evaluated. The results obtained from chemical composition and fatty acid profiles in common Kilka denoted that MUFA, PUFA, and SFA were estimated to be 36.96, 32.85, and 29.12 g / 100g lipid, respectively. Levels of ù-3 and ù-6 were 7.6 and 1.12 g / 100 gr lipid, respectively. Docosahexaonoic acid (20.79%) was the highest fatty acid in PUFA group. ù-3/ù-6 and PUFA/SFA ratios were 7.6 and 1.12, respectively. The high rates of the indices and high percentage of ù-3 fatty acid in common Kilka showed that the fish can be considered as invaluable nutritional and fishery resources and commonsensical consumption of the species may reduce the risk of cardiovascular diseases. Frying breaded Kilka affected overall fat and moisture contents so that moisture content in fried breaded Kilka decreased significantly compared to raw breaded Kilka, while it was absolutely reverse for fat content. Overall fat content in tempura batter treatment was significantly lower than that of simple batter treatment (P≤0.05). Presence of hydrocolloids, namely proteins, starch, gum, and other polysaccharides, in tempura batter may prohibit moisture evaporation and placement with oil during frying process in addition to boosting water holding capacity through confining water molecules. During frying process, fatty acids composition of breaded Kilka with various batters changed so that rates of some fatty acids such as Palmitic acid (C16:0), Stearic acid (C18:0), Oleic acid (C18:1 ù-9cis), and linoleic acid (C18:3 ù-3) increased considerably following frying; however, ù-3/ù-6, PUFA/SFA, and EPA+DHA/C16:0 ratios (Polyan index) decreased significantly after frying. ù-3/ù-6, PUFA/SFA, and EPA+DHA/C16:0 ratios in tempura batter treatment were higher than those of simple batter treatment which is an indicator of higher nutritional value of breaded Kilka with tempura batter. Significant elevations were found in peroxide, thiobarbituric acid, and free fatty acids in fried breaded Kilka samples compared to raw samples which points to fat oxidation during cooking process. Overall microorganism count and coliform count decreased following heating process. Both breaded Kilka samples were of high sanitation quality at zero-phase according to ICMSF Standard. The results acquired from organoleptic evaluation declared that odor, cohesiveness, and general acceptability indices, among others, had significant differences between the treatments (P≤0.05). In all evaluated properties, breaded Kilka with tempura batter in different phases gained higher scores than breaded Kilka with simple batter. During cold storage of various treatments of breaded Kilka, total lipid content, PUFA, MUFA, ù-3, ù- 3/ù-6, PUFA/SFA, Polyen index decreased significantly. The mentioned reductions in addition to significant elevation of spoilage indices, namely peroxide, thiobarbituric acid, and free fatty acids, during frozen storage, indicate to oxidation and enzymatic mechanism activity during frozen storage of breaded Kilka. Considering sensory evaluation at the end of the fourth month and TVB-N contents exceeded eligible rate in the fourth month, shelf life of the products during frozen storage was set to be three months at -18°C. The results obtained from statistical tests indicate to better quality of breaded Kilka processed with tempura batter compared to simple batter in terms of organoleptic evaluation, spoilage indices, and high quality of fat in various sampling phases.

Fatty acid composition of Anchoviella and Thrissocleus

A study was made to elucidate fatty acid composition of Anchoviella and Thrissocleus, and bring to light similarities with other clupeids. The results are tabulated. The polyunsaturated fatty acids, eicosapentaenoic acid and docosahexaenoic acid, are the 2 major fatty acids in the phospholipid fraction of both fish. Myristic, palmitic and stearic acids are the major components of the nonphosphorylated fraction.

Evaluation of SP1001 (Pelargonic Acid) in Combination with Glyphosate on Cattail and Alligatorweed

Cattail (Typha latifolia L.) is a common and troublesome weed in shallow, freshwater environments throughout the United States. Alligatorweed (Alternanthera philoxeroides (Mart.)Griseb.), in spite of the introduction and success of several insects as biological controls, remains a troublesome we4ed in a a number of locations in the Southeast where there are frequent human disturbances (e.g., insecticide spraying, mechaniceal removal, etc.) and/or weather conditions that affect the life cycle of the insects (Kay1992, Vogt et al. 1992). Both of these weeds routinely are managed by foliar applications of the herbicide, glyphosate [N-(phosphonomethyl)glycine]. Regrowth and reinfestation of previously treated areas usually necessitates additional herbicide application during subsequent years. A new product that could enhance the activity of glyphosate on these weeds would be useful in their management. In 1997, SePRO Corp. initiated t4esting of an experimental compound, SP1001, to determine its efficacy either as a herbicide or as an adjuvant to boost the activity of glyphosate for use in aquatic sites. The objective of this study was to evaluate the potential for using SP1001 as an adjuvant to replace surfactants customarily used during application of glyphosate for control of cattail and alligatorweed.

Influence of Dilute Acetic Acid Treatments on Survival of Monoecious Hydrilla Tubers in the Oregon House Canal, California

Hydrilla (Hydrilla verticillata (L.f.)Royle), a serious aquatic weed, reproduces through formation of underground tubers. To date, attacking this life-cycle stage has been problematic. The purpose of this study was to measure the impact of exposure to dilute acetic acid on monoecious hydrilla tubers under field conditions. In this field experiment, treatments were acetic acid concentration (0, 2.5, or 5%) and sediment condition (perforated or not perforated). Each of 60, 1x1 m plots (in the Oregon House Canal) were randomly assigned to one treatment. Two weeks after treatment, we collected three samples from each plot. One was washed over 2 mm wire mesh screens to separate tubers from sediment. Relative electrolyte leakage was measured for one tuber from each plot. Five additional tubers from each plot were placed in a growth chamber and sprouting monitored for four weeks. A second sample from each plot was placed in a plastic tub and placed in an outdoor tank, filled with water. These samples were monitored for tuber sprouting. Relative electrolyte leakage increased significantly for tubers exposed to 2.5% or 5% acetic acid. Effects on tubers in perforated sediment were reduced. Exposure to acetic acid inhibited tuber sprouting by 80 to 100%, in both chamber and outdoor tests. These results confirm findings from earlier laboratory/greenhouse experiments, and suggest that this approach may be useful in the management of hydrilla tuber banks in habitats where the water level can be lowered to expose the sediments.

Influence of Dilute Acetic Acid Treatments on American Pondweed Winter Buds in the Nevada Irrigation District, California

American pondweed ( Potamogeton nodosus Poir.) is commonly found in northern California irrigation canals. The purpose of this study was to test the hypothesis that exposure of American pondweed winter buds to dilute acetic acid under field conditions would result in reduced subsequent biomass.

Proximate composition and fatty acid and cholesterol content of 22 species of northwest Atlantic finfish

The moisture, fat, ash, fatty acid profile, and cholesterol content are reported for cooked and raw fillets from 22 species of finfish found in the Northwest Atlantic. All but nine species had 1%or less fat. Ocean perch and a spring sampling of mackerel and wolffiSh had about 2% fat, followed by yellowfin tuna, whiting, silver hake, butterfish, and a summer -sampling of mackerel and wolffish with a range of 3-7% fat. Herring had a range of 5-12% fat representing a winter sampling on the low end and summer sampling on the high end of the range. Bluefin tuna (a summer sampling) contained the most fat with a high of 23% fat. Omega-3 fatty acids were present in excess of omega-6 fatty acids. The fattier fISh supplied the most omega-3 fatty acids per gram of tissue. The mean cholesterol content for all species was 57 ± 16 mg/l00 g raw tissue. Finfish from the Northwest Atlantic would appear to fit into the regime for a healthy heart, being low in fat and cholesterol and rich in omega-3 fatty acids.(PDF file contains 42 pages.)

Proximate composition, energy, fatty acid, sodium, and cholesterol content of finfish, shellfish, and their products

This document contains data concerning the proximate composition and energy, fatty acid, sodium, and cholesterol content of finfish, shellfish, and their products as listed in 228 articles published between the years of 1976 and 1984. Also included is a systematic index of the species as referenced in this document listed alphabetically by scientific name. (PDF file contains 60 pages.)

Proximate and fatty acid composition of 40 southeastern U.S. finfish species

This report describes the proximate compositions (protein, moisture, fat, and ash) and major fatty acid profiles for raw and cooked samples of 40 southeastern finfish species. All samples (fillets) were cooked by a standard procedure in laminated plastic bags to an internal temperature of 70'C (lS8'F). Both summarized compositional data, with means and ranges for each species, and individual sample data including harvest dates and average lengths and weights are presented. When compared with raw samples, cooked samples exhibited an increase in protein content with an accompanying decrease in moisture content. Fat content either remained approximately the same or increased due to moisture loss during cooking. Our results are discussed in reference to compositional data previously published by others on some of the same species. Although additional data are needed to adequately describe the seasonal and geographic variations in the chemical compositions of many of these fish species, the results presented here should be useful to nutritionists, seafood marketers, and consumers.(PDF file contains 28 pages.)

The Affects of acid mine drainage on the water quality, and benthic macroinvertebrate and fish population in streams in Maryland

The purpose of this study was to measure and evaluate relationships between populations of benthic macroinvertebrates and fish, as well as variations in water quality in streams affected by acid Mine drainage. (PDF contains 21 pages)

Protein and amino acid requirements of warm-water fishes: a tool to efficient and low-cost fish feed production in Nigeria

Numerous investigations have utilized various semi-purified and purified diets to estimate the protein and amino acid requirements of several temperate fishes. The vast literature on the protein and amino acid requirements of fishes has continued to omit that of the tropical warm water species. The net effect is that fish feed formulation in Nigeria have relied on the requirement for temperate species. This paper attempts to review the state of knowledge on the protein amino acid requirements of fishes with emphasis on the warm water species, the methods of protein and amino acid requirement determinations and the influence of various factors on nutritional requirement studies. Finally evidence are presented with specific examples on how requirements of warm water fishes are different from the temperate species and used this to justify why fish feed formulation in Nigeria are far from being efficient

Transport of pollutants through the water and subsurface soil using simulated acid rain

The mobility of heavy metals (Zn, Cd, Pb and Ni) was studied in the laboratory acidic leaching two different soils around Ibadan with simulated acid rain. The sampling was carried out from two different sites viz: Orogun and Ilupeju respectively. For Orogun site a depth of 128cm was reached (consisting of four horizons). Different length of polyvinyl chloride (PVC) pipes were cut for different soil horizon depth as observed on the field. The PVC pipes were packed with requires masses of soil. This is then leached using simulated acid rain of different pH of 2.0, 4.0, 6.0 and 8.0 after spiking with known volume of standard solution of metals of interest. It was found that simulated acid rain enhanced the mobility of metals in solution. The pH, Cation Exchange capacity, % clay and organic matter were found to contributed majority to the mobility of metals. Generally as observed, the mobility of metal was to follow the order Zn>Ni>Pb>Cd as the soil is becoming more acidic

Some observations on the absence of bacteria from acid waters in northwest England

This brief report concentrates on the effect of low pH on the initial stages of decomposition and the conditioning of incoming particulate carbon or detritus by microbes, particularly certain genera of filamentous bacteria. Although many previous reports have concentrated on bacterial decomposition processes, little attention has been given to the composition of the bacterial community and the role of its component parts, particularly in nutrient-poor waters which are provided with sources of organic carbon and reducing power in the form of poor quality detritus.

For the determination of iron (II) and total iron with 2,2'-dipyridyl in mineral waters. Reduction of iron (III) with ascorbic acid [Translation from: Zeitschrift fur Analytische Chemie 209 340-341, 1965]

The determination of bi- and trivalent iron in proximity, in mineral waters has gained in significance, on biological and technical grounds. This short paper describes the procedure of the determination of bivalent iron and total iron in a water sample.

Acid precipitation and its effects on aquatic systems in the English Lake District

There is no evidence of an increase in the acidity (lower pH or alkalinity) of water-bodies in the Lake District over the last 50 years. Brown trout occur in acid streams and upland tarns where pH is 4.5-5.2 throughout the year. Their occurrence in such waters in Britain and Ireland has been known for most of this century and there is no previous evidence of harmful effects on salmonid fisheries, though numbers of fish are naturally low. However, many benthic invertebrates that are common in hill-streams where pH is above 5.7 do not occur in more acid streams. This phenomenon occurs in the headwaters of several western rivers in Cumbria. It is not a recent response to "acid rain". Harmful effects of pH are undoubtedly more pronounced in waters that are poor in other dissolved ions. Low concentrations of sodium, potassium, calcium and chloride are especially important and may limit the distributions of some aquatic animals even where pH is above 5.7. The concentration of sulphate ions is usually relatively high but this is not important to the fauna; concentrations are at least two times higher in productive alkaline water-bodies than they are in unproductive acid waters.

Ontogenetic and temporal variability in the fat content and fatty acid composition of Atlantic herring (Clupea harengus) from the Bay of Fundy, Canada

Atlantic herring (Clupea harengus) is an ecologically and economically valuable species in many food webs, yet surprisingly little is known about the variation in the nutritional quality of these fish. Atlantic herring collected from 2005 through 2008 from the Bay of Fundy, Canada, were examined for variability in their nutritional quality by using total lipid content (n=889) and fatty acid composition (n=551) as proxies for nutritional value. A significant positive relationship was found between fish length and total lipid content. Atlantic herring also had significantly different fatty acid signatures by age. Fish from 2005 had significantly lower total lipid content than fish from 2006 through 2008, and all years had significantly different fatty acid signatures. Summer fish were significantly fatter than winter fish and had significantly different fatty acid signatures. For all comparisons (ontogenetic, annual, and seasonal) percent concentrations of omega-3, -6, and long-chain monounsaturated fatty acids were the most important for distinguishing between the fatty acid signatures of fish. This study underscores the importance of quantifying variation in prey quality synoptically with prey quantity in food webs over ontogenetic and temporal scales when evaluating the effect of prey nutritional quality on predators and on modeling trophic dynamics.