Changes In Proximate Composition Research Articles

Changes in tissue composition in Brazilian mojarraEugerres brasilianus(Cuvier, 1830) females at different stages of gonadal development as a starting point for development of broodstock diets

Summary Thie study evaluated the changes in proximate composition and fatty acid profile in the muscle, liver and ovarian tissues of wild-caught Brazilian mojarra Eugerres brasilianus females during sexual maturation as a starting point for the development of broodstock diets. A total of 114 females captured in the Santa Cruz Canal, Itapissuma, PE, north-eastern Brazil, from August 2012 to April 2013, were classified into four stages of gonadal development by histological analyses. Ovarian protein and total lipid levels increased with maturation, and a simultaneous decrease in liver protein and lipid levels was observed. The levels of arachidonic acid (ARA, 20:4n-6), eicosapentaenoic acid (EPA, 20:5n-3), docosapentaenoic acid (DPA, 22:5n-3) and docosahexaenoic acid (DHA, 22:6n-3) also increased in the ovary as the gonadal development proceeded; they represented 96.4% of the total highly unsaturated fatty acids (HUFA) in the ovaries of fully mature females. These findings highlight the need to include protein and lipid-rich sources containing n-6 HUFA, particularly ARA, and n-3 HUFA (EPA, DPA and DHA) in the diets of Brazilian mojarra breeders.

PROXIMATE ANALYSIS OF FORAGE SORGHUM CULTIVARS WITH DIFFERENT DOSES OF NITROGEN AND SEED RATE

In this study, change in proximate composition in forage sorghum cultivars as influenced by nitrogen (N) fertilization and seed rate harvested at different growth stages was planned through field experiments during consecutive years. Three forage sorghum cultivars viz., JS-2002, JS-263 and Chakwal sorghum were sown under three N levels (0, 60 and 120 kg ha-1 ) by using three seed rates i.e. 75, 100 and 125 kg ha-1 . Results showed that all individual effect of treatments had a variable influence on quality of sorghum cultivars. JS2002 had higher crude protein content (CP), crude protein yield (CPY), crude fibre (CF), crude fibre yield (CFY), ether extractable fats (EE), total ash content (TA) and organic matter (OM) whilst JS-263 produced greater nitrogen free extract (NFE) than other cultivars. Increasing N rates (0 to 120 kg ha-1 ) raised all above mention bio-chemical attributes but not NFE. Similarly, increased seed rate enhanced accumulation of CP, CF, EE, TA, CPY and CFY while caused reduction of OM and NFE. Genotypic variations may have influenced the accumulations of these traits however, differences were not significant. In conclusion, sorghum cultivar JS-2002 seeded at 75 kg ha-1 with 120 kg N ha-1 application produced better quality forage under subtropical conditions

Role of potato and tapioca in low fat ice cream

Studies were conducted to ascertain the suitability of utilizing the natural carbohydrate based fat replacers, potato and tapioca in LFI formulations. The LFI formulations was prepared from toned milk by substituting potato at 10, 15, 20 and 25% and tapioca at 5, 10, 15 and 20%. The changes in proximate composition, Vitamin-C content, overrun and sensory parameters were studied. The results obtained revealed that LFI formulation containing 20% potato and 15% tapioca received higher consumer acceptance. It was observed that substitution of potato and tapioca attributed to enrichment of vitamin-C and improved overrun remarkably in all test formulations. It could be concluded that tapioca substituted LFI formulation can be effectively used as a natural fat replacer at 15% levels as it exactly replaces milk fat and improves the sensory attributes and overrun. But all potato substituted LFI formulation showed mild grittiness and sandiness. Keywords: Low fat, ice cream, fat substitute, Overrun, vitamin-c enrichment

Desarrollo del ensilado del alga Gracilaria chilensis para la alimentacion del abalon rojo Haliotis rufescens

In Chile, the main input used as food for abalone is seaweeds Gracilaria chilensis and Macrocystis pyrifera. These seaweeds undergo a remarkable low availability in autumn and winter, which entails a considerable increase in prices, having to depend on supplies from increasingly remote areas of abalone farms and eventually generating indirect ecological impacts in their populations. As a general objective it was proposed to develop and evaluate seaweed G. chilensis silage for feeding red abalone (Haliotis rufescens), determining the amount of leachate generated during the process, the change in proximate composition of the algae, preference and consumption of G. chilensis silage by red abalone. A silage product of good physical, chemical and conservation characteristics, and well accepted by the abalone, was achieved.

Glicerina bruta na dieta de ovinos confinados: Composição centesimal e perfil de ácidos graxos do longissimus dorsi

The aim was to evaluate the centesimal composition and fatty acids profile of longissimus dorsi of wethers fed diets with increasing levels (0; 2.65; 5.33 e 8.06% in dry matter) of crude glycerin (CG). Were used 20 crossbred, castrated lambs Dorper x St. Ines, with 24 ± 2.0 kg of weight, housed in individual pens. The experimental design was completely randomized with four treatments and five replications. Diet samples were collected to fatty acids profile analyses. After 84 days of assessment and data collection, the animals were slaughtered. Longissimus dorsi samples were collected and frozen for subsequent analysis of fatty acids by gas chromatography. There was no effect of treatments on the ash content and protein, however, there was influence (P<0.05) on the lipid content and moisture. The fatty acids which had the highest percentages in meat were stearic and oleic acids respectively. These acids were not influenced (P>0.05) by increasing levels of crude glycerin in the diet. There was decreased linear effect (P<0.05) for palmitic fatty acid (16:0) and quadratic effect (P<0.05) for myristic acid (14:0) as a function of increasing glycerin levels in diet. The glycerin addition in the diets affected quadratically (P<0.05) the total polyunsaturated fatty acid (PUFA) and omega 6. There was increasing linear effect (P<0.05) for the sum of total conjugated linoleic acid (CLA) and PUFA / SFA ratio. Were not affected by increasing levels of glycerin in the diet the total saturated fatty acids (SFA), monounsaturated fatty acids, omega 3 family and 6 omega/omega 3 ratio. The inclusion of glycerin yielded changes in proximate composition and fatty acid profile of the meat, but these changes did not alter the meat quality.

Effects of germination on chemical composition and antioxidant activity of flaxseed (<em>Linum usitatissimum</em> L) oil

The present study was carried out to determine the changes in proximate composition and physicochemical characteristics of flaxseed during germination. Flaxseed was germinated for 4 days and observations were taken every day throughout the study. Changes in the seed reserve and antioxidant activity were determined during germination. The oil content of the cultivar decreased from 35.10 to 27.22%. During the germination period, the total protein content increased to 23.84%. Germinated flaxseed showed significantly higher unsaturated as compared to saturated fatty acid ratios and higher calculated oxidizability (Cox) values. The Saponification value ranged from 182 to 192 mg KOH·g –1 oil during germination. The highest peroxide value (2.4 mequiv O 2 ·kg −1 oil) was observed at the end of germination. The unsaponifiable contents ranged from 1.62 to 1.18%. The oxidation value of the oil samples were statistically in the same range (4.1–6.4%). After 4 days of germination, oil stability was reduced to 1.0 h. The increase in ascorbic acid content was steady. Total phenolic acid contents differed significantly. The greatest concentration was detected in non germinated flaxseed oil. Germinated Flaxssed oil showed an important free radical scavenging activity towards 1-1-diphenyl-2-picrylhydrazyl (DPPH) free radicals.

Impact of Microfiltration on Particle Size Distribution, Volatile Compounds and Protein Quality of Pasteurized Milk during Shelf Life

The effects of microfiltration on particle size, volatiles, protein quality and proximate compositions in pasteurized milk were studied over 7 days at 4°C. Changes in proximate compositions, pH, particle size, amino acids and volatile compounds of microfiltered and pasteurized milk (MPM) and pasteurized milk (PM) were evaluated. The MPM had lower values of proteins and total solids, and possessed higher particle size compared with PM. The D10 and D50 in MPM were individually reduced by 8.3% and 3.1% from day 0 to 7, and there were no differences for the D90. Sixty-one and 65 compounds were identified in the MPM and PM, respectively. The total contents of aliphatic hydrocarbons and alcohols in MPM decreased with storage length, while those of hydrocarbons, ketones, phenols, nitrogenous compounds and sulfide in PM increased with storage time. Other compounds clearly started to increase on day 4 and were reduced markedly by day 7. After 7 days, aliphatic hydrocarbons and alcohols decreased by 21.8% and 47.3% in MPM, while hydrocarbons, ketones and sulfide increased by 57%, 5.4% and 35.4% in PM, respectively. At the same storage time, the hydrocarbons, alcohols, aldehydes, acid and ketones were less in MPM than in PM. MPM had higher EAAI, BV and ePER values. These highlighted that microfiltration changes the compositions of volatiles and improves protein quality and stability during MPM shelf life.

Proximate composition of household waste and applicability of waste management technologies by source separation in Hanoi, Vietnam

The organic fraction of municipal solid wastes in Southeast Asia, which has a high moisture content, accounts for a large proportion of total waste. Local governments need to pay adequate attention to the composition of wastes to determine alternative waste management technologies. This study proposed the use of a triangle diagram to describe changes in proximate composition and rates of successful source separation of municipal solid waste and to identify technical challenges about alternative waste management technologies such as incineration, composting, and refuse-derived fuel production based on physical and proximate composition analysis of household waste sampled in Hanoi, Vietnam, as a case study. The analysis indicated the effectiveness of different types of source separation as well as different levels of successful achievement of source separation as an adjustment mechanism for the proximate composition of waste. Proper categorization of wastes for source separation is necessary for the appropriate use of alternative waste management technologies. The results showed that, at a source separation rate of just greater than 0.52 in a three-way separation scheme, the waste separated as combustible waste would be suitable for incineration with energy recovery. Based on well-designed schemes of source separation, alternative waste management technologies can be applied.

Changes in proximate composition and oil characteristics during flaxseed development

Atmospheric Pressure Photoionization-Mass Spectrometry (APPI-MS) and High Performance Liquid Chromatography (HPLC) are the two analytical methods that were used to characterize Triacylglycerols (TAGs) during flaxseed development. The HPLC method of the oils showed the presence of 15 TAG species. In contrast to the HPLC chromatograms, the APPI-MS showed 17 peaks of TAG. APPI-MS is more rapid than the HPLC method (11 min). The iodine value of the oils showed a gradual increase, while the oil stability continuously decreased. Proximate composition during flaxseed development revealed that flaxseed is potentially a good source of dietary energy and protein. At full maturity, flaxseed contained 37% oil and 24% protein on a dry-weight basis; albumin was the major storage protein (53% of total storage proteins) followed by globulin (33%) and glutelin fractions (11%). Prolamins had the lowest percentage with 3%. α-amylase activity was higher in the mature seeds than the young ones.

English

Cauliflower leaves are rich in β-carotene and iron and has highest waste index. Therefore, an attempt was made to utilize its leaves in value added product, thus reducing the wastage. The malted wheat flour was blended with cauliflower leaf powder in the ratios of 10, 20 and 30% for the development of biscuits. The developed products were stored for 90 days to ascertain the changes in proximate composition and sensory characteristics. The highest moisture, crude protein, crude fibre and ash content of 1.68, 9.49, 13.32 and 1.49% were recorded in biscuits prepared from 70:30: malted wheat flour: cauliflower leaf powder, respectively. However, 100:00: whole wheat flour: cauliflower leaf powder recorded highest value of crude fat (21.96%). On the basis of sensory evaluation, biscuits prepared from 90:10: malted wheat flour: cauliflower leaf powder was adjudged the best with regard to their acceptability and storability. Key words: Cauliflower leaves, biscuits, malted wheat, β-carotene, iron, protein, fibre.

Seasonal Changes in Proximate Composition and Fatty Acid Profile of Pufferfish (Lagocephalus sceleratus Gmelin, 1789) from the Mediterranean Sea of Turkey

This study represents a first report on the proximate composition and fatty acid profile of Lagocephalus sceleratus from the Mediterranean Sea as well as seasonal changes and sexual differences. Significant variations in the proximate composition were observed during the months of the study (p < 0.05). The highest moisture, fat, protein, and ash contents were found to be 78.47, 0.33, 21.62, and 1.63%, respectively. Total saturated and monounsaturated fatty acid values were similar throughout the year despite individual variations of 24.22–29.46 and 7.87–13.94%, respectively. However, significant variations were observed in total polyunsaturated fatty acids as well as significant differences between sexes (p < 0.05) with some exceptions. The major fatty acid was found as docosahexaenoic acid (DHA), between 24.17 and 32.65%. Due to the low fat content of this species, the highest eicosapentaenoic acid (EPA) + DHA values were calculated as 80.93 mg/100 g of edible muscle. The results indicated that this species contains high nutritional properties in terms of protein content and fatty acid values.

Effect of sexual maturation and triploidy on chemical composition and fatty acid content of energy stores in female rainbow trout, Oncorhynchus mykiss

Sexual maturation is an energy and nutrient demanding physiological process that alters growth efficiency and compromises muscle quality in many food fish species. Lipid mobilization supplies energy required for this process. To study the effect of sexual maturation on lipid mobilization in female rainbow trout on a high nutritional plane, fish growth, egg development, proximate composition, and fatty acid composition of muscle, liver, visceral fat, and gonads were determined for diploid (2N; fertile) and triploid (3N; sterile) females from July 2008 thru March 2009, when most 2N females ovulated. Previously, we reported there were minimal differences in most growth measurements between the 2N and 3N fish in this study, but there were changes in muscle proximate composition and visceral fat stores. Here, we report changes in proximate composition of liver, gonads, visceral adipose tissue, and fatty acid composition of these tissues and muscle during sexual maturation of 2N females with 3N females serving as the control. Similar and distinct patterns of change in fatty acids were observed between tissues of 2N and 3N fish, and among different tissues as the 2N fish were maturing. Highly unsaturated, long chain fatty acids appear to play an important role in gonadogenesis, either as a source of energy or for deposition in eggs to support offspring development and survival. Differences in growth and preferential mobilization of fatty acids are observed when fish are on a high nutritional plane compared to more typical, lower nutritional regimens.

Total Lipids, Lipid Classes, and Fatty Acids of Newly Settled Red King Crab (Paralithodes camtschaticus): Comparison of Hatchery-Cultured and Wild Crabs

Little is known about the nutrition or lipid metabolism of cold-water crabs, particularly in the North Pacific. We undertook a 2-part study to understand more completely the energetics and nutritional requirements of juvenile red king crab (RKC; Paralithodes camtschaticus). First, we investigated changes in proximate composition, total lipids (TLs), lipid classes, and fatty acids (FAs) throughout a molt cycle (C4–C5). Trends in lipid parameters were described by a 3-part piecewise linear regression with 3 distinct stages: (1) a postmolt phase (∼0–7 days), (2) an intramolt stage (∼7–24 days), and (3) a premolt stage (∼24–33 days). Significant intramolt differences in TLs indicated that caution should be taken when comparing crabs of unknown molt stage in future aquaculture and ecological experiments. However, little variability was found in the proportional FA composition of crabs, indicating that the intramolt stage has little effect on the interpretation of FA biomarkers. During a second investigation, we examined differences in lipid classes and FAs from cultured and wild RKC. We found significantly higher proportions of the essential fatty acids (EFAs) 20:5n-3 (EPA) and 20:4n-6 (AA) in wild crabs compared with cultured animals at the same stage. Furthermore, higher proportions of bacterial markers and lower proportions of Zooplankton FA markers were found in wild than in hatchery-reared crabs. Here, we provide the first baseline data for future dietary studies on juvenile cold-water crabs. We suggest that an initial EFA ratio for DHA:EPA:AA of 5:8:1 could be used as a starting point for controlled dietary studies on the effect of EFAs on juvenile growth, molt success, and survival.

Changes in Moisture, Protein, and Fat Content of Fish and Rice Flour Coextrudates during Single-Screw Extrusion Cooking

Changes in proximate composition of fish and rice flour coextrudates like moisture, protein, and fat content were studied with respect to extrusion process variables like barrel temperature, x 1 (100–200 °C); screw speed, x 2 (70–110 rpm); fish content of the feed, x 3 (5–45%); and feed moisture content, x 4 (20–60%). Experiments were conducted at five levels of the process variables based on rotatable experimental design. Response surface models (RSM) were developed that adequately described the changes in moisture, protein, and fat content of the extrudates based on the coefficient of determination (R 2) values of 0.95, 0.99, and 0.94. ANOVA analysis indicated that extrudate moisture content was influenced by x 4, protein content by x 1 and x 3, and fat content by x 3 and x 4 at P < 0.001. Trends based on response surface plots indicated that the x 1 of about 200 °C, x 2 of about 90 rpm, x 3 of about 25%, and x 4 of about 20% minimized the moisture in the extrudates. Protein content was maximized at x 1 of 100 °C, x 2 > 80 rpm, x 3 of about 45%, and x 4 > 50%, and fat content was minimized at x 1 of about 200 °C, x 2 of about 85–95 rpm, x 3 < 15%, and x 4 of about >50%. Optimized process variables based on a genetic algorithm (GA) for minimum moisture and fat content and maximum protein content were x 1 = 199.86, x 2 = 109.86, x 3 = 32.45, x 4 = 20.03; x 1 = 199.71, x 2 = 90.09, x 3 = 15.27, x 4 = 58.47; and x 1 = 102.97, x 2 = 107.67, x 3 = 44.56, x 4 = 59.54. The predicted values were 17.52%, 0.57%, and 46.65%. Based on the RSM and GA analysis, extrudate moisture and protein content was influenced by x 1, x 3, and x 4 and fat content by x 2, x 3, and x 4.

Fingerlings and marketable size rainbow trout (Oncorhynchus mykiss): Proximate composition, cholesterol content and fatty acid profile in fillets

Rainbow trout (Onchorhynchys mykiss) is well known fish species in the nature. Changes in proximate composition of fish meat are associated with age and size of fish. Cholesterol content in animal tissues is associated with feeding method and quality of food, in spite of regulatory mechanism of cholesterol synthesis and absorption. Objective of this study was determination and comparison of proximate composition, cholesterol content and fatty acid profile of fingerlings and marketable size rainbow trout from aquaculture. Samples of fingerlings (average mass of 99 g and length of 18.6 cm) and marketable size rainbow trout (average mass of 229 g and length of 23.3 cm) were collected in August 2010, in the fishpond 'Ribnik', Mrkonjic city, Republic Srpska - Bosnia and Herzegovina. Fingerlings and marketable size rainbow trout were fed complete mixture of similar composition for both fish categories (fish products, oils and fats, cereal products and oil seeds). Obtained results showed that there was no statistically significant difference (p> 0.05) in the content of total lipids (3.81%, fingerlings and 4.17%, marketable size trout) and ash (1.27%, fingerlings and 1.29%, marketable size trout). Higher protein content was determined in marketable size trout fillets (18.69%), as well as lower water content (75.40%) compared to their content in fingerlings (17.72% proteins and 77.11% water). Cholesterol content was 82.59 mg/100g (fingerlings) and 70.12 mg/100g (marketable size trout). Statistically significant differences (p 0.05) in content of total n-6 fatty acids in fingerlings (16.76%) and marketable size fish (17.58%). Higher quantities of n-3 PUFA in fingerlings (17.17%) and commercial trout (19.20%) and lower quantities of n-6 PUFA (16.76% in fingerlings and 17.58% in marketable size trout) resulted in favourable n-3/n-6 ratio (1.02 in fingerlings and 1.09 in commercial trout). Content of eicosapentaenoic acid (EPA, C20:5 n-3) and docosahexaenoic acid (DHA, C22:6 n-3) was 2.78% and 8.21% in fingerlings and 3.36% and 9.29% in marketable size fish, respectively. Content of EPA+DHA in total fatty acids was 10.99% in fingerlings and 12.65% in marketable size rainbow trout. By consumption 200 g of this fish intake of desirable fatty acids, EPA and DHA, is 0.84 g in fingerlings, and 1.06 g in marketable size rainbow trout, which is in accordance with recommendation of the American Heart Association for persons with cardiovascular disease (daily intake: in total 1g EPA and DHA). Trout growth was accompanied by increase of the protein content, decrease of the water content and increase in content of PUFA especially n-3 essential fatty acids. Due to significant content of proteins and unsaturated fatty acids and lower amounts of fat, rainbow trout can be considered as one of the most valuable food stuffs in human nutrition.

Development and quality evaluation of quick cooking dhal—A convenience product

Owing to rapid urbanization and more women joining the workforce, use of ready-to-eat and ready-to-use convenience foods is gaining increasing popularity. Women require dhal that cooks fast and increases in volume when cooked. In an attempt to prepare quick cooking dhal from pigeon pea, variety UPAS 120 was milled, pre-treated with sodium chloride solution (1%), flaked and dried. The quick cooking dhal was packed in three packaging materials, namely, high molecular weight high density polyethylene (HMHDPE), high density polyethylene (HDPE) and laminated pouches. The quality evaluation of the prepared flakes with respect to the cooking quality attributes, changes in proximate composition, free fatty acid (FFA) and peroxide value (PV) were carried out during storage at ambient temperature (8-36°C) at regular intervals for a period of 10months. During storage, quick cooking dhal packed in laminated pouches performed better than samples stored in other pouches with respect to the changes in the overall quality and acceptability of the product.

Effect of Pre-Treatment with Plant Powders on the Nutrient Composition of Maize Grain Zea Mays Infested by Weevil Sitophilus zeamais Motsch

Quality deterioration in maize grain as judged by changes in proximate composition caused by S. zeamais after three months post infestation was determined by proximate analyses of the maize grain before and after the infestation. Fifty grammes of maize were treated with 0.5 g and 1.0 g of each plant powder (i.e. kernel of Azadiracta indica, bulb of Allium sativa, rhizome of Zingiber officinale, leaves of Nicotiana tabacum and Ocimum basilicum and along with conventional insecticide, Coopex). The results showed that the percentage total protein determined by the estimate of total nitrogen content did not decrease much after three months of post infestation. The percentage ash in the maize grain decreased with storage period. The percentage fibre was higher in the untreated control (7.02%), than on the treated grains (3.23%). The percentage carbohydrate however, decreased (69.85%) with increase in infestation period. The minerals content in infested grains decreased substantially due to insect feeding. The findings have indicated that all the tested materials have potentials of reducing effect of S. zeamais on the nutritional composition of maize grains at 1.0g of powder/50g of grains, but A. indica is more efficacious. KEYWORDS: S. zeamais, Plant, powder, Nutritional composition

INFLUENCE OF FROZEN PERIOD ON THE PROXIMATE COMPOSITION AND MICROBIOLOGICAL QUALITY OF NILE TILAPIA FISH (OREOCHROMIS NILOTICUS)

The rationale of the study was to investigate the influence of frozen period on quality of fish fillet. The proximate composition and microbiological analyses were carried out at 15 days interval on tilapia fish fillets during frozen storage. It was found that the protein, moisture and ash contents decreased significantly (P < 0.05) during the entire storage period. However, the fat content increased from 0.37 ± 0.01 to 0.56 ± 0.01 g/100 g of fillet. The total volatile bases nitrogen and pH values also increased significantly The total bacterial load in fresh fillets was reduced from 2.57 × 106 to 8.2 × 105 cfu/g after 90 days of frozen storage. The total coliforms decreased from 460 to 23 MPN/g and the fecal coliforms decreased from 23 MPN/g to undetectable level, respectively. Thus, a significant quality loss was observed for tilapia during storage. However, the present frozen conditions retained the fish material under acceptable microbiological conditions for human consumption. PRACTICAL APPLICATIONS The main challenge that fish industries face in developing countries like Ethiopia is to comply with consumer expectations, particularly on product quality. The quality of fresh fish is one of the key factors that govern the shelf life of the final product at low temperature preservation. The Ethiopian fish production and marketing enterprise is vested with the responsibility of inland fisheries processing and marketing. The enterprise, without any scientific basis, labeled the frozen tilapia fish shelf life to be 9 months. Therefore, the aim of this study was to investigate the low-temperature (−18C) preservation technique practiced by the enterprise in order to evaluate the influence of frozen period on quality of a fish fillet. The results on changes in proximate composition and microbial load of Nile tilapia fish fillet enabled to determine the frozen period of a fish fillet that can be fit for human consumption devoid of deterioration. The results can also be used for further investigation and detailed research is required to help commercial processors beyond 90 days of frozen storage.

SEASONAL CHANGES IN PROXIMATE COMPOSITION OF ANCHOVY AND STORAGE STABILITY OF ANCHOVY OIL

ABSTRACT Changes in proximate composition of anchovy were investigated during the catching season from October to March. In addition, stability of anchovy oil depending on storage temperature and time were studied. During the recent study, water, fat, protein and ash content of anchovy varied between 65.9–74.0%, 9.0–15.3%, 12.8–16.4% and 1.7–2.2%, respectively. The anchovy oil stored at 4C was found to be unacceptable for consumption at the end of the 90th day of storage according to peroxide, acid, unsaponifiable matter and thiobarbituric acid values. An identical sample stored at−18C was acceptable for 120 days of storage, but eventually became unacceptable after that.PRACTICAL APLICATIONSAnchovy has a great economic importance for the Turkish fishery industry. Approximately 42% of the annual catch of anchovy is used in fish meal and oil production in Turkey (SIS 2002). Therefore, the proximate composition of anchovy and seasonal changes have fundamental importance for consumers, manufacturers and wholesalers, because it is important for consumers to know what they eat, for manufacturers to figure out how they manage long storage stability for their products, and for wholesalers to buy equivalent of their payment. An important issue that has attracted attention of the manufacturers is the storage life of fish oil. Therefore, the results presented in this study are expected to be useful for the fish oil industry in Turkey or even in other countries processing anchovy into fish oil.

Changes in myoglobin content and proximate compositions of the dorsal ordinary muscles of full-cycle cultured Pacific bluefin tuna Thunnus orientalis (Temminck et Schlegel) with body size

We investigated the changes in myoglobin (Mb) content and proximate compositions of the cephalad parts of the dorsal ordinary muscles (Ce-DOM) of full-cycle cultured (FC) Pacific bluefin tuna [body length: 42.6-115.4 cm, body weight (BW): 1.7-38.4 kg, killed from July 2004 to October 2005]. The Mb content of Ce-DOM increased (P<0.01) until a BW of 7.0 kg was reached. However, the Mb content of Ce-DOM had a wide variety above a BW of 7.0 kg. On the other hand, the moisture, protein and ash contents of Ce-DOM of FC tuna decreased (P<0.05 and 0.01) with an increase in BW. However, the lipid content of Ce-DOM increased gradually above about a BW of 20.0 kg. Furthermore, the Mb content in protein of the Ce-DOM of FC tuna increased with an increase in BW. These results indicated that the increase in Mb content of Ce-DOM of FC tuna was not related to changes in proximate composition between a BW of 1.7 and 38.4 kg.