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  • 1
    Electronic Resource
    Electronic Resource
    Pectinesterase extraction from papaya
    Amsterdam : Elsevier
    Food Chemistry 47 (1993), S. 183-185 
    Details
    ISSN: 0308-8146
    Source: Elsevier Journal Backfiles on ScienceDirect 1907 - 2002
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1016/0308-8146(93)90241-7
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    Paper (German National Licenses)
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  • 2
    Electronic Resource
    Electronic Resource
    Purification and molecular properties of papaya pectinesterase
    Amsterdam : Elsevier
    Food Chemistry 49 (1994), S. 373-378 
    Details
    ISSN: 0308-8146
    Source: Elsevier Journal Backfiles on ScienceDirect 1907 - 2002
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1016/0308-8146(94)90007-8
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  • 3
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    Proximate and fatty acid composition of liver and fatty tissue of patincatfish (Pangasianodon hypophthalmus) (2018)
    Details
    Publication Date: 2021-05-19
    Description: The visceral storage fat and liver of patin catfish (Pangasianodon hypophthalmus) are normally discarded, which incurs cost and can cause environmental pollution. However, these may be potential sources to extract fish oil. The proximate and fatty acid compositions of liver and fatty tissue of patin catfish were investigated to evaluate the suitability of these by-products for extracting fish oil. Fat was extracted using a low temperature solvent extraction method. The average fat content of fatty tissue and liver of females were 77.64 and 11.71%, respectively, whereas in males this was73.23 and 9.59%, respectively. Fatty acids found in the extracted oil of these byproducts were C12:0, C14:0, C14:1, C16:0, C16:1, C18:0, C18:1, C18:2, C18:3, C18:4, C20:0, C20:1, C20:4, C20:5, and C22:6.The major fatty acids presented in these tissues were palmitic (C16:0), oleic (C18:1n-9), and linoleic acid (C18:2 n-6). The total amount of polyunsaturated fatty acids of liver from male and female patin catfish were 13.31 and 13.30%, respectively, whereas in the fatty tissue these were11.64 and 12.09%, respectively. The n-3 to n-6 ratios of liver and fatty tissue of females were 1.61and 0.95, respectively, whereas in male fish these were 1.31 and 1.05, respectively. Results of this study indicated that the liver and fatty tissues of patin catfish are suitable sources of fish oil specifically due to the presence of monounsaturated and n-3 polyunsaturated fatty acids.
    Description: Published
    Keywords: Biology ; Physiology ; Pangasianodon hypophthalmus ; Catfish ; Fatty acid ; Liver ; Fatty tissue ; Tissues ; Liver
    Repository Name: AquaDocs
    Type: Journal Contribution , Refereed
    Format: pp.541-549
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  • 4
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    The impact of lipid content, cooking and reheating on volatile compounds found in narrow-barred Spanish mackerel (Scomberomorous commerson) (2021)
    In:  http://aquaticcommons.org/id/eprint/22426 | 18721 | 2018-04-06 22:22:56 | 22426 | Iranian Fisheries Science Research Institute
    Details
    Publication Date: 2021-07-05
    Description: Effects of four cooking methods (microwave cooking, grilling, steaming and shallow fat frying) and reheating by microwave on volatile profile in S. commerson were evaluated. Thirty compounds were identified in GC-MS analysis of raw samples. The number of volatile compounds had increased to 36, 46, 45 and 45 compounds in microwave cooked, grilled, steamed and shallow fat fried samples, respectively. Total concentrations of volatile had increased from 72.80 to 111.06, 74.25, 112.19 and 92.37 μg/kg, respectively. The concentration and new flavor compounds were increased by chill-reheating, due to the fast oxidation. The concentration of alcohol and aldehydes increased significantly (P〈0.05). The hexanal amount also increased in all samples and indicated a marked development of warmed-over flavor. Quantitative and qualitative (P〈0.05) differences were observed in volatile compounds between raw and cooked samples.
    Keywords: Chemistry ; Fisheries ; Scomberomorous commerson ; Fish volatile compounds ; Cooking ; Chill-Reheating ; GC-MS ; Malaysia ; Iran
    Repository Name: AquaDocs
    Type: article , TRUE
    Format: application/pdf
    Format: application/pdf
    Format: 336-345
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  • 5
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    Refined oil production from patin catfish (Pangasianodon hypophthalmus) by-products (2021)
    In:  http://aquaticcommons.org/id/eprint/22789 | 18721 | 2018-05-22 19:21:46 | 22789 | Iranian Fisheries Science Research Institute
    Details
    Publication Date: 2021-07-10
    Description: In this study, oil was extracted from the liver and visceral fat of Patin (Pangasianodon hypophthalmus) and refined. The yield of oil after refining was 49.98%. The major yield loss (34.20%) happened during the degumming procedure. Fatty acids found in the crude and refined oil were C12:0, C14:0, C14:1, C16:0, C16:1, C18:0, C18:1, C18:2, C18:3, C18:4, C20:0, C20:1, C20:4, C20:5, and C22:6. The dominant saturated, monounsaturated and polyunsaturated fatty acids were C16:0, C18:1 n-9, and C18:2 n-6, respectively. The total amounts of monounsaturated fatty acids did not change significantly during refining procedure (p〉0.05), whereas the total amount of saturated and polyunsaturated fatty acids changed significantly (p〈0.05). The n-3 to n-6 ratios of crude, degummed, neutralized, bleached, and deodorized oils were 1.11, 1.06, 1.05, 1.02, and 1.01, respectively.
    Keywords: Chemistry ; Fisheries ; Byproduct ; Fish oil refining ; Fatty acid composition ; n-3 fatty acids ; Fish processing ; Malaysia
    Repository Name: AquaDocs
    Type: article , TRUE
    Format: application/pdf
    Format: application/pdf
    Format: 457-466
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  • 6
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    Proximate and fatty acid composition of liver and fatty tissue of patin catfish (Pangasianodon hypophthalmus) (2021)
    In:  http://aquaticcommons.org/id/eprint/22707 | 18721 | 2018-05-16 19:00:07 | 22707 | Iranian Fisheries Science Research Institute
    Details
    Publication Date: 2021-07-09
    Description: The visceral storage fat and liver of patin catfish (Pangasianodon hypophthalmus) are normally discarded, which incurs cost and can cause environmental pollution. However, these may be potential sources to extract fish oil. The proximate and fatty acid compositions of liver and fatty tissue of patin catfish were investigated to evaluate the suitability of these by-products for extracting fish oil. Fat was extracted using a low temperature solvent extraction method. The average fat content of fatty tissue and liver of females were 77.64 and 11.71%, respectively, whereas in males this was 73.23 and 9.59%, respectively. Fatty acids found in the extracted oil of these byproducts were C12:0, C14:0, C14:1, C16:0, C16:1, C18:0, C18:1, C18:2, C18:3, C18:4, C20:0, C20:1, C20:4, C20:5, and C22:6. The major fatty acids presented in these tissues were palmitic (C16:0), oleic (C18:1 n-9), and linoleic acid (C18:2 n-6). The total amount of polyunsaturated fatty acids of liver from male and female patin catfish were 13.31 and 13.30%, respectively, whereas in the fatty tissue these were 11.64 and 12.09%, respectively. The n-3 to n-6 ratios of liver and fatty tissue of females were 1.61 and 0.95, respectively, whereas in male fish these were 1.31 and 1.05, respectively. Results of this study indicated that the liver and fatty tissues of patin catfish are suitable sources of fish oil specifically due to the presence of monounsaturated and n-3 polyunsaturated fatty acids.
    Keywords: Biology ; Fisheries ; Catfish ; Fatty acid ; Liver ; Fatty tissue ; Biology ; physiology ; Malaysia ; Pangasianodon hypophthalmus ; patin catfish
    Repository Name: AquaDocs
    Type: article , TRUE
    Format: application/pdf
    Format: application/pdf
    Format: 541-549
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  • 7
    facet.materialart.
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    Refined oil production from patin catfish (Pangasianodon hypophthalmus) by-products (2018)
    Details
    Publication Date: 2021-05-19
    Description: In this study, oil was extracted from the liver and visceral fat of Patin (Pangasianodon hypophthalmus) and refined. The yield of oil after refining was 49.98%. The major yield loss (34.20%) happened during the degumming procedure. Fatty acids found in the crude and refined oil were C12:0, C14:0, C14:1, C16:0, C16:1, C18:0, C18:1, C18:2, C18:3, C18:4, C20:0, C20:1, C20:4, C20:5, and C22:6. The dominant saturated, monounsaturated and polyunsaturated fatty acids were C16:0, C18:1 n-9, and C18:2 n-6, respectively. The total amounts of monounsaturated fatty acids did not change significantly during refining procedure (p〉0.05), whereas the total amount of saturated and polyunsaturated fatty acids changed significantly (p〈0.05). The n-3 to n-6 ratios of crude, degummed, neutralized, bleached, and deodorized oils were 1.11, 1.06, 1.05, 1.02, and 1.01, respectively.
    Description: Published
    Keywords: Fish processing ; Pangasianodon hypophthalmus ; Patin catfish ; Byproduct ; Fish oil refining ; Fatty acid composition ; n-3 fatty acids
    Repository Name: AquaDocs
    Type: Journal Contribution , Refereed
    Format: pp.457-466
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