Chemical Characterization of Liver Lipid and Protein from Cold‐Water Fish Species
ABSTRACT: The largest US harvests of marine fish for human consumption are from Alaska waters. Livers from these fish are combined with other fish offal and made into fish meal and oil or discarded. The purpose of this study was to characterize liver lipids and proteins from important commercial spe...
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crwiley:10.1111/j.1750-3841.2006.00076.x 2024-06-23T07:56:13+00:00 Chemical Characterization of Liver Lipid and Protein from Cold‐Water Fish Species Bechtel, Peter J. Oliveira, Alexandra C.M. 2006 http://dx.doi.org/10.1111/j.1750-3841.2006.00076.x https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1111%2Fj.1750-3841.2006.00076.x en eng Wiley http://onlinelibrary.wiley.com/termsAndConditions#vor Journal of Food Science volume 71, issue 6 ISSN 0022-1147 1750-3841 journal-article 2006 crwiley https://doi.org/10.1111/j.1750-3841.2006.00076.x 2024-06-04T06:38:32Z ABSTRACT: The largest US harvests of marine fish for human consumption are from Alaska waters. Livers from these fish are combined with other fish offal and made into fish meal and oil or discarded. The purpose of this study was to characterize liver lipids and proteins from important commercial species including walleye pollock (WP), pink salmon (PS), Pacific halibut (PH), flat head sole (FS), and spiny head rock fish (RF), and underutilized species including arrow tooth flounder (AF) and big mouth sculpin (BS). Liver lipid content ranged from 50.3% in WP to 3.3% in PS. Protein content ranged from 7.7% in WP to 18.4% in BS. PS livers had the highest content of ω‐3 fatty acids at 336 mg/g of oil and AF had the lowest content at 110 mg/g of oil. There were significant differences in the content of 9 amino acids with methionine and lysine values ranging from 2.66% to 3.43% and 7.19% to 9.45% of the total amino acids, respectively. Protein from the cold water marine fish livers was of high quality and the oils contained substantial quantities of ω‐3 fatty acids. Fish livers had distinct chemical properties and can be used for the development of unique food ingredients. Article in Journal/Newspaper Pink salmon Alaska Wiley Online Library Pacific Journal of Food Science 71 6 |
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Wiley Online Library |
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crwiley |
language |
English |
description |
ABSTRACT: The largest US harvests of marine fish for human consumption are from Alaska waters. Livers from these fish are combined with other fish offal and made into fish meal and oil or discarded. The purpose of this study was to characterize liver lipids and proteins from important commercial species including walleye pollock (WP), pink salmon (PS), Pacific halibut (PH), flat head sole (FS), and spiny head rock fish (RF), and underutilized species including arrow tooth flounder (AF) and big mouth sculpin (BS). Liver lipid content ranged from 50.3% in WP to 3.3% in PS. Protein content ranged from 7.7% in WP to 18.4% in BS. PS livers had the highest content of ω‐3 fatty acids at 336 mg/g of oil and AF had the lowest content at 110 mg/g of oil. There were significant differences in the content of 9 amino acids with methionine and lysine values ranging from 2.66% to 3.43% and 7.19% to 9.45% of the total amino acids, respectively. Protein from the cold water marine fish livers was of high quality and the oils contained substantial quantities of ω‐3 fatty acids. Fish livers had distinct chemical properties and can be used for the development of unique food ingredients. |
format |
Article in Journal/Newspaper |
author |
Bechtel, Peter J. Oliveira, Alexandra C.M. |
spellingShingle |
Bechtel, Peter J. Oliveira, Alexandra C.M. Chemical Characterization of Liver Lipid and Protein from Cold‐Water Fish Species |
author_facet |
Bechtel, Peter J. Oliveira, Alexandra C.M. |
author_sort |
Bechtel, Peter J. |
title |
Chemical Characterization of Liver Lipid and Protein from Cold‐Water Fish Species |
title_short |
Chemical Characterization of Liver Lipid and Protein from Cold‐Water Fish Species |
title_full |
Chemical Characterization of Liver Lipid and Protein from Cold‐Water Fish Species |
title_fullStr |
Chemical Characterization of Liver Lipid and Protein from Cold‐Water Fish Species |
title_full_unstemmed |
Chemical Characterization of Liver Lipid and Protein from Cold‐Water Fish Species |
title_sort |
chemical characterization of liver lipid and protein from cold‐water fish species |
publisher |
Wiley |
publishDate |
2006 |
url |
http://dx.doi.org/10.1111/j.1750-3841.2006.00076.x https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1111%2Fj.1750-3841.2006.00076.x |
geographic |
Pacific |
geographic_facet |
Pacific |
genre |
Pink salmon Alaska |
genre_facet |
Pink salmon Alaska |
op_source |
Journal of Food Science volume 71, issue 6 ISSN 0022-1147 1750-3841 |
op_rights |
http://onlinelibrary.wiley.com/termsAndConditions#vor |
op_doi |
https://doi.org/10.1111/j.1750-3841.2006.00076.x |
container_title |
Journal of Food Science |
container_volume |
71 |
container_issue |
6 |
_version_ |
1802649183347277824 |