Quantitative and qualitative identification of the fatty acids in
Persian sturgeon tissue and Effect of long term freezing on them
( Acipenser persicus )
Hedayati , M.F. ( 1 ) * , Moini , S. ( 2) , Amini , R (3)
Abstract:
In this investigation after extraction and methylation of the lipids from Persian sturgeon (Acipenser persicus) tissues in fresh and frozen , the identification of fatty acids in was performed by gas chromatography .
The results showed that the amounts of unsaturated fatty acids in fresh and frozen samples were 88.95 % and 79.63 % respectivly.
In fresh tissues the amounts of oleic, alpha-linolenic and docosahexanoic were 45.11 % , 2.80 % and 2.21 % respectivly and these were the most important polyunsaturated fatty acids.
After twelve months of cold storing at –22 ºC the amounts of these fatty acids decreased to 40.27 % , 1.65 % and 1.43 % respectively .
Key Words: Acipenseridae, Fatty Acids, Freezing , Caspian Sea
( 1 )Assist. Prof. of Fisheries Dept., Azad University
Po Box : 163 Ghaemshahraemshahr, I.R. IRAN . E – maile : Persiafish@Yahoo.com
( 2 ) Associat. Prof. of Agriculture Faculty, Tehran University , IRAN .
(3) Iranian Fisheries Company , Aquaculture Dept., Tehran , IRAN
The Surveying of biological specialties of longtail tuna
(Thunnus tonggol)
Dr. M. Hedayati fard
Asist. Prof. of Fisheries Dept. in Azad University of Qaemshahr : PO Box : 163 , IRAN
Abstract :
Tuna fishes ( Scomberidea ) are of the most valuable industrial aquatics of the world’s water. The fame of different types of can made with them is so great that even effects on the canned products of the other nutrition.
In Oman Sea and to some extent Persian Gulf 5 important species of this valuable family are living and immigrating.
Among them, longtail tuna, has most amount of fish catching in Iran. Biological specialties and apparent characteristics of this fish have been under survey of many of fisheries science and industries experts. So that, because of differences with the other species of Scombridae family in different parts of the world, in apparent, chromatology, systematic specialties, biological and ecological have been considered.
In this research, after fishing some kinds of longtail tuna from Oman Sea and Hormoz strain, it’s biological parameters have been tested so that it’s diet is carnivorous and usually eats the fishes, crustacean and mollusca. This fish ,is on the average, 75 to 80 cm. tall that at the age of 5 to 6 years , reaches the maximum amount .The long tail tuna , is full grown at the age of 2 and it’s sexual ratio is 1:1, and it’s spawning is done in August to October annually. It’s local fishing in Iranian water are Drift Gill Net and other local fishing equipments, and also there are industrial ways such as Purse Sine.
Fishing region of longtail tuna, is almost in all fishing areas of southern coasts of Iran specially in Oman sea , from Hormoz strain to Chabahar and Pozm gulfs .Long tail tuna fishing is done during all the year but in warm months of the year has more increase.
According to these specialties and in comparison with the researches in other world fishing areas of longtail tuna, strengthens this theory that this fish in southern waters of Iran is the individual among it’s species .
Key world : Tuna fish , longtail tuna (Tunnus tonggol) , biology , Oman Sea , Persian Gulf
I want to know more information about longtail tuna including:
1.feeding
2.culture system
3.present practices
4.disease
I hope I'll get the information as soon as possible because i have to submit this assignment on 20Feb05.tq
Surveying of Tow Different Dietary Effects On The Growths of Cultural Beluga Larves ( Huso huso )
M. Hedayati fard? ?, M. Yousefian ? & R. Amini ?
1 - Assist. Prof. of Fisheries Scien. & Techn. , Azad University , Ghaemshahr P.O Box : 163 IRAN
Tel :+98 21 - 8023441 , +98 111 - 2254022 E - mail : Pesriafish@yahoo.com
2 - Assist. Prof. of Iranian Fisheries Research Organization
3 – Senior Export , Iranian Fisheries Co.
Abstract _ According to the importance of Sturgeon Fishes in fisheries industries, nowadays, the culture of them in pond fisheries is done. Sturgeon fishes have high importance and great food value both because of valuable Caviar product and light (white) meat .
In present research, the primary culture of Beluga ? is done by two different kinds of dietaries, so that the water of Teijin River ( in Mazandaran Province ) in estuary (with salinity 7 to 8 promiles) for the growth of Beluga larves in ponds is used.
The larves was divided into two groups; and the first group, only by Gammarous of Caspian Sea and the second group by a food compound of kilka and dry food of trout were fed.
After primary culture, during one month, the second group of Beluga larves showed a better weight and lengthwise growth in comparison with the first group .
So that the lengthwise growth of them was 1.09 cm and their weight was 1.14 gr more than the Beluga larves of the first group .
The results were significant at a level of 95 % .
So the dietary of second group (the compound food) was suggested as a suitable primary food Bluga laves .
In this surveying , there was a comparison with other researches .
Key World : Sturgeon Fish , Fish culture , Beluga , Dietary , Caspian Sea
Processing of fried marinade from common carp (Cyprinus carpio)
and its cold storing
Hedayati fard M.*1 and Ghaemi N.R. 2
1 - Assist. Prof. of Fisheries Scien. & Techn. , Islamic Azad University , Ghaemshahr
Tel : 021 - 8023441 , 0111 - 2254022 Pesriafish@yahoo.com
2 – Bs.C In Fisheries Sciences
Summary :
Marinade is a semi-preserved product wich is made with the addition of acetic acid , salt ingraeliant and spices to the fish.
As the resalt of lowering of pH and water activity due to presece of acetic acid and salt the decaying actions of the microbial , chemical and biochemical in the marinade are slow done or stopped .
The study on the rate of pH , TVN , PV (Peroxide) and microbial count and mycotic count type of fried marinade during 45 days of this experiments showed that pH in the tride marinades after 12 days reach to the less than 3 and in most of products the bacteria and mycotic growth was negligable . TVN rates for the fried carp marinade was 6.77 mg/ 100gr and PV rate for the fride marinade was 0.421 meq /kg .
Keywords : Seafood products , common carp Cyprinus carpio , Marinade , shelf life , packaging
Fatty Acids Composition in Fresh and Frozen
Sevruga*Tissues
Hedayati , M.F. ( 1 ) * , Moini , S. ( 2)
( 1 )Assist. Prof. of Fisheries Dept., Azad University Po Box : 163 Ghaemshahr, I.R. IRAN . E – maile : Persiafish@Yahoo.com
( 2 ) Associat. Prof. of Agriculture Faculty, Tehran University , IRAN .
Abstract:
In this work after extraction and methylation of the lipids from Sevrjuga (Acipenser stellatus) tissues in fresh and frozen stages , the identification of fatty acids in these samples was done by Gas Chromatography .
The results of this investigation showed that the amounts of Unsaturated fatty acids in fresh and frozen samples were 84.41 % and 79.88 % .
In fresh tissues the amount of Oleic acid was 43.71 % , Alpf-Linolenic acid was 7.75 % and Ecosapanthanoic acid was 5.36 % .
These were the most important Polyunsaturated fatty acids. But after four months of freezing at –30 ºC the amounts of these fatty acids descreased to 41.30 % , 4.65 % and 4.00 % respectively .
These resuls were subjected to tests of tukey and variance analysis .The results were significant at a level of 95 % .
Key Words:Acipenseridae, Lipids, Fatty Acids, Freezing and Caspian Sea.
Acipenser stellatus*
FATTY ACIDS COMPOSITION IN FRESH AND FROZEN SEVRJUGA STURGEON TISSUES Acipenser stellatus
Masoud Hedayati fard
Assist. Prof. of Fisheries Dept., Azad University , Po Box : 163, Ghaemshahr, Mazandaran, Iran, E-mail : Persiafish@yahoo.com
Introduction
Sturgeon make a very important group in the fishes and 90% of its stocks are found in Caspian Sea. Many researches and projects about the best way of consuming of sea foods and the way of processing of them, in the world and also in Iran have been done (Hall, 1997 and Hedayati fard, 2003) .The most important fish oils especially sevrjuga sturgeon is the extensive presence of unsaturated fatty acids in their fillet tissues fat. Also primitive surveys about the compound of fatty acids of sturgeon fishes and the effects of dietary during the culture has been done (Chen et al., 1995 ), but the quantitative and qualitative compound of these acids in many spices of this family is still unknown, specially the effect of shelf life in industrial cold storages on the compound of these material is being considered in this study.
Materials and Methods
The 200 samples of sevrjuga fish have been caught from the Iranian coasts of Caspian Sea and after biometry and sampling the fresh tissues of different parts of the fish, were sent to the cold storage. After extraction and methylation of the lipids ( AOAC ,2000) from Sevrjuga Sturgeon tissues in fresh and frozen stages , the identification of fatty acids in these samples was done by Gas Chromatography .The shelf time was 12 month , while the temperature of the used was -24 oc .
Results
The results of this investigation showed that the amounts of Unsaturated fatty acids in fresh and frozen samples were 84.41 % and 77.46 % respectivly .
In fresh tissues the amount of oleic acid was 43.71 % , Alpha-linolenic acid was 7.75 % and Docosahexanoic acid (DHA) was 3.53 % .
These were the most important Polyunsaturated fatty acids. But after one year of freezing at –24 ºC the amounts of these fatty acids decreased to 41.39 % , 1.06 % and 2.46 % respectively .
In the fresh tissue of sevrjuga , total average of fatty acids of ?-3 was 16.64 % and the fatty acids of ?-6 was 3.9 % . and the ratio of ? -3/? -6 for fresh fish was 4.26 and in frozen fish was 1.26 %. These results were subjected to tests of tukey and variance analysis .
Discussion
By comparison the taken result of fatty acids composition in the sevrjuga tissue , we understand that the unsaturated fatty acids are so greater. In this survey the average amount of oleic (C18:1) by 43.71 % and palmitoleic (C16:1) by 20.16% was the most and saturated fatty acids of miristic (C14:0) by the average of 1.83% had the least amount in comparison with other studied fatty acids of sevrjuga tissue .
The present research indicates that the sevrjuga tissue has a great amount of long chain fatty acids and unsaturated fatty acids like series of 3.9 % ?-6 and 16.64 % ?-3, as great levels of these acids are found in the sevrjuga tissue .
The series of ?-3 among unsaturated fatty acids with several double bonds has more presence in this fish tissue. This point was considered in some researches too (Chen et al.,1995, Xu et al,. 1993 and Isuyev and Musayev ,1989) .
The amount of fat and also the quantity of fatty acids of Sturgeon fishes changes according to the fishing season and also in different developmental conditions, during the year.
So that , in the Russian sturgeon during the cdevelopment of the fish after 118 hours after fecundity, the amount of fatty acids of EPA increases to 1.44 % (5.93 to 7.37%) and DHA increases 2.38 % (6.34 to 8.72) (Isuyev and Musayev, 1989) .
Tablet 2 , The comparison of averages of fatty acids in different sturgeon
(gr. per 100 gr. lipid)
A. transmontanus A. oxyrhynchus A. guldenstaedti A. stellatus Fatty acid
- 1.43 2.81 1.83 Miristic
- 25.90 21.74 7.39 Palmitic
- - 7.46 20.16 Palmitoleic
- 2.61 8.71 1.44 Stearic
- 35.70 21.06 43.71 Oleic
18.56 0.40 2.00 3.39 Linoleic
1.41 0.26 - 7.75 a-linolenic
2.34 1.36 1.97 0.51 Arachidonic
2.81 1.78 6.62 5.36 EPA
5.24 6.10 1.46 3.53 DHA
The comparison of amount of fatty acids in Sturgeons ,defines the relation of its varies with the fishes species and also the condition of its growth, so well (tablet 1) .
We wish this survey, could show a part of nutritional and health value of fish .
References
1 – AOAC , 2000. Official methods of analysis of the association of official analytical chemists , 14th. ed., Sidney Williams . Washington , D.C.
2 - Chen.l.C, Chapman.F.A, Wei.C.l, portier. K.M & Okeefe. S.F-1995.Differentiation of cultured and wild sturgeon (A .oxyrinchus) based on fatty acid composition, Jour. of Food Science, 60(3):631-635.
3 – Hedayati fard, M., 2003 . Fish and Sherimp processing technology . Persia fisheries industries Co. publ., Iran, 120 pp.
Acknowledgment
To Mrs. Z. Jamali , Dr. A. Keyvan, Dr. M. Yousefian, and M. Gholamipour , and also Persia Fisheries Industries Co. , for their scientifical helps .
I flew last month over the caspian sea, from Paris -France to New delhi, what a wonderful sight. I'm trying know to recognize the towns and mountains, rivers i saw through tiny drawings i made during the flight. best regards Yves.monteil@tele2.fr
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