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Nutritional Composition Changes in Alaska Pollock (Gadus Chalcogrammus) During and Between Bering Sea a and B Seasons

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Nutritional Composition Changes in Alaska Pollock (Gadus Chalcogrammus) During and Between Bering Sea a and B Seasons AN ABSTRACT OF THE THESIS OF Clara Hintermeister for the degree of Master of Science in Food Science and Technology presented on October 10, 2017. Title: Nutritional Composition Changes in Alaska Pollock (Gadus chalcogrammus) During and Between Bering Sea A and B Seasons. Abstract approved: ______________________________________________________ Christina A. Mireles DeWitt Alaska pollock (Gadus chalcogrammus) is a schooling whitefish native to the Bering Sea that is prized for its fillets, surimi, roe, and milt. Fillets are frequently used for popular products such as fish and chips. If collected, roe and milt are commonly exported to South Korea and Japan. However, no markets currently exist for roe and milt in the United States. The Alaska pollock fishery is one of the largest and most sustainably managed in the world. The fish are caught during two seasons in the year, season A and season B, which correspond to pre- and post-spawning periods in the fish reproductive cycle. To date, there has been no in-depth published data on seasonal changes in the composition of Alaska pollock fillets, roe and milt. In fact, there has been little data published on milt composition at all. This study found that the nutritional composition of Alaska pollock changes significantly from season A to season B, with only small changes within seasons. Fillets were higher quality in season B, with significantly higher protein, fat, vitamin D, omega-3 fatty acids, and essential amino acid index (EAAI) scores than in season A (p<0.05). Remarkably, the 1% increase in fat in season B correlated to a 20% increase in vitamin A, 99% increase in vitamin D and a 34 % increase in omega-3 fatty acids. The fat content in roe increased 71% from season A to season B, which correlated to significant increase in omega-3 and omega-6 fatty acids (p<0.05). However, vitamin D in roe decreased from the start to end of season A, with significant differences between Feb 3 and Mar 31 catch dates (p<0.05). Vitamin D content was significantly lower (64%) in season B than in season A (p<0.05). Milt composition remained remarkably consistent throughout season A, with only sporadic changes in fat, moisture and ash content (p<0.05). No other compositional changes were observed. Mineral content in fillets, roe and milt did not change significantly by catch date or season. On a dry basis, roe and milt have high protein, vitamin, mineral and omega-3 content, which could allow for the development of new nutritional supplements or functional ingredients. ©Copyright by Clara Hintermeister October 10, 2017 All Rights Reserved Nutritional Composition Changes in Alaska Pollock (Gadus chalcogrammus) During and Between Bering Sea A and B Seasons. by Clara Hintermeister A THESIS submitted to Oregon State University in partial fulfillment of the requirements for the degree of Master of Science Presented October 10, 2017 Commencement June 2018 Master of Science thesis of Clara Hintermeister presented on October 10, 2017 APPROVED: Major Professor, representing Food Science and Technology Head of the Department of Food Science and Technology Dean of the Graduate School I understand that my thesis will become part of the permanent collection of Oregon State University libraries. My signature below authorizes release of my thesis to any reader upon request. Clara Hintermeister, Author ACKNOWLEDGEMENTS From family and friends to the faculty and staff of Oregon State University, thank you to everyone who has supported me during this journey. In particular, I would like to acknowledge the following people: Dr. Christina DeWitt, for her endless support, encouragement, and knowledge. I couldn’t have asked for a better mentor. Give Rocket some belly rubs for me! Dr. Jae Park, Dr. Jung Kwon, and Dr. Claudia Hase for taking time out of their busy schedules to be on my committee. Sue Hansell and Craig Holt for always being there to help. Silvana Harikedua, Ryan Smith, Megan Ooi, and Peter Scruggs for helping me with lab work and always putting a smile on my face. Everyone who has been at the seafood lab over the past few years for making my time in Astoria enjoyable and memorable. Michael Haupt for always going above and beyond to support me, make me laugh, and keep me on track. CONTRIBUTION OF AUTHORS Dr. Christina DeWitt was involved with project design, results interpretation, and editing of each chapter. Dr. Quentin Fong was involved with the design of the project presented in Chapter 3. Silvana Harikedua, Ryan Smith, Megan Ooi, and Peter Scruggs were involved with data collection for Chapter 3. TABLE OF CONTENTS Page 1 Introduction ..………………………………………………………………………………………………….. 1 2 Literature Review.……………………………………………………………………………………………. 3 2.1 Alaska Pollock……………………………………………………….…………………………… 3 2.1.1 Basic Information…………………………………………………………………………. 3 2.1.2 Alaska Pollock Fishery…………………………………………………………….……. 4 2.1.3 Economic Impacts……………………………………………………………………….. 5 2.2 Utilization of Alaska Pollock……...………………………………………………………. 6 2.2.1 Current Commercially Available Products…………………...………………. 6 2.2.1.1 Fillets………………………….……………………………………………………. 6 2.2.1.2 Surimi and Surimi Seafood……………………………………………….. 8 2.2.1.3 Roe………………………………………………………………………………….. 9 2.2.1.4 Milt…………………………………………………………………………………. 11 2.2.1.5 Fish Meal and Fish Oil…………………………………………….……….. 11 2.2.2 Products Being Developed or Researched…………………………………… 13 2.3 Nutritional Composition of Alaska Pollock……..…..……………………………. 15 2.3.1 Whole Fish………………………………………………………………………………….. 15 2.3.2 Fillets………………………………………………………………………………………….. 16 2.3.3 Roe…………………………………………………………………………………………….. 17 2.3.4 Milt…………………………………………………………………………………………..… 17 2.4 Analytical Methods………………………………………………….………………………. 18 TABLE OF CONTENTS (Continued) Page 2.4.1 Fat……………………………………………...................................................... 18 2.4.2 Protein………………………………………………………………………………….……… 21 2.4.3 Moisture……………………………………………………………………………………... 25 2.4.4 Ash……………………………………………………………………………………..………. 25 2.4.5 Fat-Soluble Vitamins……………………………………………………………..……. 27 2.4.6 Fatty Acids………………………………………………………………………………..… 29 2.4.7 Amino Acids………………………………………………………………………..…..…. 30 2.4.8 Minerals……………………………………………………………………………………… 32 2.5 Dietary Importance………………………………………...…………………………..….. 32 2.5.1 Roles in the Body…………………………………………………………………….…. 32 2.5.1.1 Protein and Amino Acids……………………………………………..…. 32 2.5.1.2 Fat and Fatty Acids..………………………………………….………..….. 34 2.5.1.3 Fat Soluble Vitamins…………………………………………………..….. 36 2.5.1.4 Minerals…………………………………………………………………..……. 37 2.5.2 Recommended Consumption……………………………………..…………..… 39 3 Nutritional Composition Changes in Alaska Pollock (Gadus chalcogrammus) During and Between Bering Sea A and B Seasons……………………………………..…….. 41 3.1 Abstract……………………………………………………………………………..…..……… 42 3.2 Practical Application….....…………………………………………………………....… 42 3.3 Introduction………………………………………………………………………………..... 43 3.4 Materials and Methods……………………………………………………………….… 45 TABLE OF CONTENTS (Continued) Page 3.5 Results and Discussion………………………………………………………..…………..... 51 3.6 Conclusion…………………………………………………………………………………………. 61 3.7 References…………………………………………………………………………………………. 63 4 General Conclusion……………………………………………………………………………………..…… 79 Bibliography ……………………………………………………………………………………..……………….. 81 Appendices …………………………………………………………………………………………………..…… 92 LIST OF FIGURES Figure Page 1. Figure 3.1 - HPLC chromatograms from Alaska pollock fillets, roe, and milt. The different wavelengths were overlaid. Vitamin A was viewed at 325 nm, vitamins D2 and D3 were viewed at 265 nm, and vitamin E was viewed at 296 nm ……………………………………………………………………………………………………………..… 77 2. Figure 3.2 - Principle component analysis component scores comparing the amino acid composition of fillets, roe, and milt. Samples labeled 1 are from Feb 3, 2 are from Feb 17, 3 are from Mar 3, 4 are from Mar 16, 5 are from Mar 31, 6 are from Jul 15, and 7 are from Aug 15.………………………………………….....………….…. 78 LIST OF TABLES Table Page 2.1 Recommended Daily Intake (RDI) of vitamins and minerals relevant to Alaska Pollock for adults and children ages 4 and older............................................... 39 2.2 Daily Reference Value (DRV) of food macronutrients for adults and children ages 4 and older……………………………………………………………………………………………. 40 3.1a Mean values of Alaska Pollock fillet, roe, and milt proximate composition on a wet basis throughout Seasons A and B in 2015……………………………………….………. 68 3.1b Mean values of Alaska Pollock fillet, roe, and milt proximate composition on a dry basis throughout Seasons A and B in 2015…………………………………………….…… 69 3.2 Mean values of Alaska Pollock fillet, roe, and milt vitamin content per serving on a wet basis and % daily values (% DV) throughout the A and B Seasons in 2015. The serving size for fillets was 85 g, and the serving size for both roe and milt was 15 g…………………………………………………………………………………………………………………..… 70 3.3 Total saturated fatty acids (SFA), omega-3 fatty acids, omega-6 fatty acids, omega-9 fatty acids, and undifferentiated monounsaturated fatty acids (MUFA) on a mg/ serving basis of Alaska pollock fillets, roe and milt during and between seasons A and B in the Bering Sea. Servings sizes were 85 g for fillets and 15 g for roe and milt………………………………………………………………………………………………………… 71 3.4 Amino acid scores for essential amino acids and the essential amino acid index (EAAI) for Alaska pollock fillets, milt and roe by catch date and season. Amino acid scores and EAAI values were calculated using amino acid requirements for preschool-aged children as the reference
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