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Comparison of Fat Composition and Chemical Properties of Fat Extracts Between Fish Fillets of Selected Warm-Water and Cold-Water Fish

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Comparison of Fat Composition and Chemical Properties of Fat Extracts Between Fish Fillets of Selected Warm-Water and Cold-Water Fish 1968 Bioscience Journal Original Article COMPARISON OF FAT COMPOSITION AND CHEMICAL PROPERTIES OF FAT EXTRACTS BETWEEN FISH FILLETS OF SELECTED WARM-WATER AND COLD-WATER FISH COMPARAÇÃO DA COMPOSIÇÃO DA GORDURA E PROPRIEDADES QUÍMICAS DOS EXTRATOS DE GORDURA ENTRE FILÉ DE PEIXE DE ÁGUA QUENTE E DE ÁGUA FRIA Siti Nadzirah HUSSIN1; Azrina AZLAN1,2,3*; Hock Eng KHOO1,3 ; Noor Atiqah Aizan ABDUL KADIR1; Muhammad Rizal RAZMAN4 1. Department of Nutrition and Dietetics, Faculty of Medicine and Health Sciences University Putra Malaysia, Selangor, Malaysia; 2. Laboratory of Analysis and Authentications, Halal Products Research Institute, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia; 3. Research Centre of Excellence for Nutrition and Non-Communicable Diseases, Faculty of Medicine and Health Sciences, Universiti Putra Malaysia, Selangor, Malaysia; 4. Research Centre for Sustainability Science and Governance (SGK), Institute for Environment and Development (LESTARI), Universiti Kebangsaan Malaysia (UKM), 43600 UKM Bangi, Selangor, Malaysia ABSTRACT: The purpose of this study was to determine and compare fat composition and chemical properties of fish fillets of selected warm-water fish obtained from Straits of Malacca. A cold water fish, namely salmon was used for comparison. Moisture content, crude fat, fatty acids composition and chemical characteristics of fish fillets of Yellowstripe scad, Japanese threadfin bream and salmon were determined. Japanese threadfin bream fillet had highest moisture and crude fat contents, followed by fillets of Yellowstripe scad and salmon. A significantly strong and negative correlation was found between moisture and crude fat contents of these fish fillets. Fillets of Japanese threadfin bream and Yellowstripe scad also had higher total saturated fatty acids than total unsaturated fatty acids. Although salmon fillet had lowest percentage of saturated fatty acids, it had highest monounsaturated fatty acids and polyunsaturated fatty acids (PUFA) compared with the two warm-water fish. Palmitic acid and oleic acid were the major fatty acids in the fish fillets. Chemical properties of the oils extracted from the warm-water fish fillets were varied compared to salmon. The selected warm-water fish fillets offer favorable fatty acids composition and chemical properties, which can potentially be used as good sources of PUFA. KEYWORDS: Chemical properties. Japanese threadfin bream. Salmon. Saturated fatty acid. Unsaturated fatty acid. Yellowstripe scad. INTRODUCTION from the diet because it cannot be produced by human body (RUBIO-RODRÍGUEZ et al., 2010). Fish is a common source of protein that is Fish is also known to be a rich source of regularly consumed by everyone all over the world, eicosapentaenoic acid (EPA) and docosahexaenoic especially in Southeast Asian region (AGUSA et al., acid (DHA) (HARRIS, 2004; MAQSOOD et al., 2007). According to the online commentary of 2012), where these fatty acids have several health Maritime Institute of Malaysia on maritime issues, benefits (SWANSON et al., 2012). Malaysia is identified as one of the highest fish- Yellowstripe scad and Japanese threadfin consuming countries in Asia with the consumption bream are warm-water fish having the highest total of more than 40 kg/capita/year. Over the years, PUFA especially DHA (NURNADIA et al., 2013). demand for fish and fish consumption has increased Therefore, these two types of fish were selected for from 20 kg in 1970 to 54 kg in 2010 (TEH, 2012). determination of fat composition and chemical Nutritional composition of fish varies properties. There are also limited studies on among different types of fish (OSMAN et al., 2001; chemical properties of the oils extracted from these NUR AIRINA; JAMALUDIN, 2012). Fish does not fish fillets. Hence, understanding of fat acids only provide a good protein and a variety of vitamin composition and chemical properties of oils and mineral in our diet, it is also an excellent source extracted from the fish fillets helps to estimate of fat especially polyunsaturated fatty acids oxidation value of the fish oil (DAVE et al., 2014). (DEEPIKA et al., 2014). Fish contains a high level Studies related to fatty acids composition and of polyunsaturated fatty acid (PUFA). PUFA is chemical properties of different types of warm- known as essential fatty acid. It needs to be obtained water fish are needed because the fish have high Biosci. J., Uberlândia, v. 35, n. 6, p. 1968-1978, Nov./Dec. 2019 Received: 18/06/18 http://dx.doi.org/10.14393/BJ-v35n6a2019-42782 Accepted: 10/12/18 1969 Comparison of fat composition… HUSSIN, S. N. et al. DHA and EPA that suitable for pharmaceutical and Determination of moisture content food industrial use. Also, cold water fish could have Moisture content of the fish fillets was different chemical properties compared to the warm determined according to the method described by water fish. Therefore, this study aimed to compare AOAC Method 930.15 (AOAC, 2000). Briefly, 5.0 fat composition and chemical properties of fillets of g of fresh fish fillet was weighed and added into an selected warm-water fish and salmon. aluminum disc, and were dried in a laboratory oven at 105°C for 3 h. The covered disc and its dried MATERIAL AND METHODS sample were weighed and moisture content was calculated using the equation as follows: Chemicals and reagents Moisture content (%) = All chemicals and reagents used were of analytical and gas chromatography grades. Petroleum ether, methanol, chloroform, 95% ethanol and n-hexane were purchased from R & M Extraction of crude fat Marketing (Essex, UK). Butylated hydroxytoluene Standard Soxhlet method was used for (BHT), sodium methoxide, cyclohexane, glacial extraction of crude fat according to the method acetic acid and Wijs solution were purchased from described by AOAC 948.15 (AOAC, 2000). Briefly, Merck Malaysia (Selangor, Malaysia). Potassium 1 g of fresh fish fillet was weighed and extracted iodide, sodium iodide, sodium thiosulphate with 250 mL of petroleum ether for 8 h (heating rate (Na S O ), potassium hydroxide (KOH), 2 2 3 of 150 drop/min) on a Soxhlet instrument. The flask phenolphthalein indicator, starch indicator and and its dried sample were weighed and crude fat sodium hydroxide were obtained from Sigma- value was calculated using the equation as follows: Aldrich Malaysia (Selangor, Malaysia). 37- component fatty acid methyl esters (FAME) mix standard 47885-U (Supelco, Germany) was used as Crude Fat (%) = the external standard for determination of fatty acids composition. Lipid extraction for analysis of fatty acids and chemical properties Preparation of samples Extraction of lipid was done based on the Fillets of Yellowstripe scad, Japanese method described by BLIGH and DYER (1959) threadfin bream and salmon were purchased from a with some modifications. Briefly, 30 g fish fillet local supermarket in Selangor, Malaysia. Prior to was homogenized with a mixture of 60 mL of purchasing, all fish samples were checked for methanol and 30 mL of chloroform for 2 min. One sample freshness by observing the texture of the fish part of chloroform (30 mL) were added to the fillets. Our expert panel evaluated the freshness of mixture and stirred for 30 sec before addition of 30 all fish samples. The assessment was measured mL of distilled water. To minimize oxidation, the through “finger method”, by pressing on the fillet of extracted fats were kept in the solvent containing fish by finger. This assessment is an indication of 0.05% BHT in amber glass bottles, flushed with the suitability for further processing and is mainly nitrogen, and wrapped with aluminum foils to avoid dependent on the firmness (CHENG et al. 2014). light exposure. Additionally, all fish samples in the market were well handled and kept at cold storage at 4◦C. Preparation of fatty acid methyl esters Yellowstripe scad (n = 5) weighed 50-100g g and Fatty acid methyl esters (FAMEs) were length range from 16 to 20 cm, Japanese threadfin prepared by pipeting the extracted fat (0.1 mL) into bream (n = 5) weighed 100-230 g and length range clean 10-mL screw-top glass bottles and diluted from 18 to 25 cm and salmon (n = 2) weighed 1200- using 1 mL of hexane before addition of 0.5 mL of 2000 g and length range from 60 to 84 cm were sodium methoxide. The mixture was homogenized purchased to obtain fish fillets. To obtain fish fillet, by vortex for 15 sec. Clear upper phase layer was the fish were beheaded, gutted, skinned, washed and removed, filtered using a 0.45 µm syringe filter and filleted. All samples were sealed in different plastic transferred to a gas chromatography (GC) vial bags before kept at −80°C prior to analysis. before gas chromatography analysis. Triplicate analytical samples were obtained for each experiment for the validity and accuracy of the results. Biosci. J., Uberlândia, v. 35, n. 6, p. 1968-1978, Nov./Dec. 2019 http://dx.doi.org/10.14393/BJ-v35n6a2019-42782 1970 Comparison of fat composition… HUSSIN, S. N. et al. Gas chromatography determination of fatty Peroxide value acids Peroxide value (PV) was measured using Gas chromatography (GC) was used to AOCS Official Method Cd 8-53 (AOCS, 1990a). determine methyl esters of FAMEs and fish fillets, Briefly, 2 g of the filtered fish oil was weighed into which was according to the method described by a 250 mL Erlenmeyer flask. Approximately 30 mL NURNADIA et al. (2013). A capillary gas of acetic acid-chloroform solution (3:2, v/v) were chromatograph model Agilent 6890 (Agilent added and swirled to mix. The mixture was then Technology, USA) equipped with a split injector added with 0.5 mL of saturated potassium iodide and flame ionisation detection system were used to solution and allowed to stand for 1 min. Then, 30 separate and quantify each FAME component. mL of distilled water were immediately added to the FAMEs were separated using a highly polar HP88 oil samples and swirled to mix.
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