Ramachandran, A; Sankar, T V(Society of Fisheries Technologists (India), 2001)
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Abstract:
Total biochemical composition of freshwater major carps, Labeo rohita -(r9hu); Catla catla
(catla); Cirrltinus tnrigala (mrigal), in relation to size was evaluated . The water soluble
nitrogen fraction constituted about 21% of the tota l nitro gen . Salt so luble fraction
constituted 55 - 60% of the total nitrogen. Non-protein nitrogen represented 12% of the
total nit rogen in all the cases except mri gal of small size (9.36%). The insoluble connec tive
tissu e contributed to 2-3 per cent of tota l nitrogen . The monounsaturated fatty acid s (MUFA)
formed 31-39% of the total fatty acids and 60-68% of the MUFA in freshwat er carps was
CI 8:1. The esse ntial amino acids contributed to 41 to 51% of the total amino acid s in
freshwater major carps. Arom atic amino acid content was sligh tly higher compared to
marine fishe s while the proportion of proline was less. Varia tions in compos ition in rela tion
to size are discu ssed . The autolytic activi ty was significantly higher in small fish in all
the three species
Arun Augustine; Dr. Valsamma Joseph(Cochin University of Science and Technology, April 10, 2015)
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Abstract:
Fatty acids are the basic building blocks fats and lipids are made of. Fatty
acids found in foods and fats stored in the body are mainly in the form oftriacylglycerols (TAGs), a glycerol molecule backbone to which three (termed sn-1;
sn-2 and sn-3), often different, fatty acids are attached Figure 1-1 (A). Fatty acids are
made up of a backbone of carbon atoms, with a carboxyl group (COOH) at one end
[the delta (Δ) end] and a methyl group (CH3) at another end [the omega (ω) or n-end]
(Figure 1-1 (B). Hydrogen atoms are joined to the sequence of carbon atoms, forming
a hydrocarbon chain. Carbon chain length and presence and absence of a double bond
between the carbon atoms influence the characteristics of a fatty acid such as melting
point and digestibility. Based on the bonding nature, they are divided into saturated
fatty acid (SFA)- carbons in the fatty acid chain are linked by single bonds;
monounsaturated fatty acid (MUFA)- only one double bond present in fatty acid
chain and polyunsaturated fatty acid (PUFA) more than one double bond present in
the fatty acid chain