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Translation Series No. 538

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Translation Series No. 538 FISHERIES RESEARCH BOARD OF CANADA Translation Series No. 538 . A comparative study on the fatty acid composition and cholesterol content of the dorsal flesh of fish by Yaichiro Shimma and Hisako Taguchi Original title: Gyorui Senikuchu no Koresuteronu-ryo to Shibosan Soshiki ni tsuite From: Bulletin of the 'Japanese Society of Scientific Fisheries 30: 179-188, 1964 Translated by Translation Bureau(GN) Foreign Languages Division Department of the Secretary of State of Canada Fisheries Research Board of 'Canada 1965 16pages typescript • • DEPARTI4ENT OF THE SECRETARY OF STATE SECRÉTARIAT D'ÉTAT BUREAU FOR TRANSLATIONS BUREAUDES TRADUCTIONS FOREIGN LANGUAGES DIVISION DES LANGUES DIVISION CANADA ÉTRANGÈRES eiCk e .1+1 1-4 TRANSLATION SERVICES CANADA INSTITUTE FOR S. T. I. NATIONAL RESEARCH COUNCIL : TRANSLATED FROM - TRADUCTION DE INTO - _ t.ral)f.:121(.7`.E•0 Enaliteh flTT A IN SUBJECT - SUJET CANA Dg I--- ViGharies AUTHOR - AUTEUR Ynichiro 'Obitirna and Iliveko SYaguahL TITLE IN ENGLISH - TITRE ANGLAIS A Comarativo Study on the Yhtly Auld Oolapeatton nd ehoIcutorol Content of the Dorml Yleoh of noh TITLE IN FOREIGN LANGUAGE - TITRE EN LANGUE ÉTRANGèRE Cyore SOnikueu no Kom3utorornleo to Shibœan Soshia ni tWito REFERENCE RÉFÉRENCE (NAME OF ' BOOK OR PUBLICATION - NOM.DU LIVRE OU PUBLICATION) . Bulletin me the Jamamlo.Sobiety of.0oiontiflo ViCaerim Vol„ 50, 'No. 2, 1964 PUBLISHER - ÉDITEUR . CITY - VILLE DATE PAGES 1964 179 . lsa REQUEST RECEIVED FROM gpherico RelJourch Board of Canada OUR NUMBER REQUIS PAR. NOTRE DOSSIER N° • " • - DEPARTMENT 0.(7.A10-riee TRANSLATOR G 1 .1.010231.11,A MINISTÉRE TRADUCTEUR. • • YOUR NUMBER • 769'1814 DATE COMPLETED ibb e VOTRE DOSSIER NO • REMPLIE LE 5. 1965 DATE RECEIVED Jan. 23, 1965 REÇU LE ‘-k a 3 Q, s- Bulletin of the Japanese Society of Scientific Fisheries Vol. 30, No. 2, 1964 A comparative study on the fatty acid composition and (179) cholesterol content of the dorsal flesh of fish* Yaichior Shimma and Hisako_ Taguchi** (Received October 4, 1963) The difference in fatty acid composition between two group of shell- fish, the gasteropoda and pelecypoda, has been dealt with in another paper in this issue, on the basis of which it may be inferred that the fatty acid com- position of non-depot lipids of fish flesh might also vary with living enviro- nments or feeding habits. Consequently, thirty-six species of fish including shark, bony fish, and their processed products, were obtained from a retail outlet to study the composition patterns. Lipids were extracted from dorsal muscles, which usually contain depot lipids in less amount than the flesh of other parts. The total cholesterol content and fatty acid composition of each were examined in the same manner as described for shell fish. The following summarize the finding from data shown in Table 1 and 2: 1. In dorsal flesh, cholesterol content varied from 9.5 mg in flying fish to 72 mg in pond smelt; while this content in the majority of salt-water fish fell in the 40+10 mg range, the figure for rainbow trout, loach and pond smelt was slightly higher at 70-72 mg. 2. Lipids of dorsal flesh showed a lower content of such fatty acids as C saturated acid, C C and and a higher quantity of C 14 16:1' 18:1' C20:1 226 than lipids of ventral flesh. 3. The pattern of fatty acid composition shown in Table 3 was ob- tained by averaging the results from seventeen marine bony fish and three cured products which had less than 1% of oil content in the dorsal flesh and more than 15% of fatty acid in the lipids. C22:6 4. With respect to inshore bottom fish, C226acid was found to be around one-tenth of the total acid content. Two species of shark had similar fatty acid compositions (Fig. 4), but they differed from the pattern indicated in Table 3. * Tokai Regional Fisheries Research Laboratory Study No. B 400. ** Tokai Regional Fisheries Research Laboratory, Tsukishima, Chuo-ku, Tokyo 5. Fresh-water fish, such as loach and sweet smelt, contained 1.3 - 2.5% of acid with a distinct amount of C acid which was C22:6 183 scarcely present in salt-water fish (Figs. 1 and 2). In rainbow trout and pond smelt, however, C acid ranged from 14.9-28.9%, approximating the 226 quantity found in marine fish (Fig. 3). An analysis of the fatty acid composition of shellfish has been 1) presented by the authors in another paper, showing that there is a dis- tict difference in composition between pelecypods and gasteropods. In this paper, similar findings on the fatty acid composition of fish by means of gas chromatography are reported, along with cholesterol content observations using the Liebermann-Burchard reaction. The methods hitherto employed to analyze fatty acid composition had rendered accurate findings extremely painstaking and difficult; nevertheless, because of the high productivity and wide utilization of the preserved fats of fish - body oil and liver oil - a number of reports on the subject have been made by a number of researchers. On the other hand, because of the re- latively low oil content of dorsal flesh in comparison with other parts, very little is known with regard to its lipids. Although it is uncertain whether this applies to all fish or not, it is generally agreed that phosphoric lipids 2) contain many fatty acids of a high degree of unsaturabi1ity . The phosphoric 3) lipid content of dorsal flesh ranges from 0.5-0.9% , so that when the oil content of dorsal flesh is 1% or less, it is easy to suppose that the fatty (180) acid composition of dorsal flesh will differ considerably from that of pre- served fats. The purpose of this report is to show, by analyzing the lipids of dorsal flesh of a number of different species of fish, the comparative differences in oil and cholesterol content between species as well as between dorsal and ventral flesh. As for the cholesterol content of fish, it has been firmly report- ed as being 50-70 mg/100 g in the cod, haddock and rainbow trout, with other 4) fish presumed to contain similar amounts, which point we sought to verify. METHOD OF INVESTIGATION AND EXPERIMENT The 36 species of salt-water and fresh-water fish as listed in Table 1, including the three cured products, were obtained at Tsukiji whole- sale Fish Market in Tokyo and Mazuru Fish Market in Kanagawa Prefecture 3 Table 1. Oil and Cholesterol Content of Dorsal Flesh of Fish Cholesterol Cont. NO Sample Oil cont. In tissue 1 r acific herring (Clupea harengus pallasi) 0.37% 68 mg/g 25 mg/100g (Ventral 4.8 13.8 66) 2 round herring (Etrumeus micropus) 1.5 15.0 23 (Ventral 7.2 4.6 33) 3 Shad (Dorosoma thrissa) 0.75 35 26 (Ventral 10.5 4,7 49) 4 Pacific saury (Cololabis saira) 1.19 16 19 5 Flying fish (Prognichthys agoo) 0.17 56 9.5 (Ventral 1.82 13 24) 6 Jack mackerel (Caranx mertensi) 0.69 69 48 7 "Akaze" horse-mackerel (Decapterus muroads1) 0.91 34 31 (Ventral I 15.8 2.8 44) 8 "Muro" horse-mackeral (Decapterus lajang) 0.47 58 27 9 Saurel horse-mackeral (Trachurus japonicus) large size 1.17 38 44 small size 0.60 81 49 10 Butterfish (Centrolophus janponicus) 0.50 71 36 11 Sea bass (A) (Lateolabrax japonicus) 0.78 56 44 (B) 0:72 53 38 12 Bluefin tuna (Thunnus maccoii) 1.3 27 • 35 13 "Sumiyaki" (Prometheichthys promethe 28 45 us) 1.6 14 Snapper (A) (Etelis evurus) 0.29 115 33 (B) 0.42 117 49 15 "Ki" sea-bream (Tail's tumifrons) 0.42 45 19 16 "Ma" sea-bream (Chrysophrys major) 0.29 114 33 17 "Nibe" (Miichthys imbricatus) 0.81 64 52 18 "Fusei" (Pesudosciaena crocea). 0.94 57 54 (Ventral ' 43 6.2 266) 4 19 MMegochi" (Inegocia meerdervoosti) 0.37 59 22 20 Goby (eicanthogobius flavimanus) 0.34 103 35 21 Gurnard (Chelidonichths kumu) 0.31 176 55 22 Pacific cod (Gadus macrocephalus) 0.32 117 37 23 Conger (Astroconger myriaster 8.49 5.3 45 24 Puffer (Sphoeroides vermicularis) 0.70 63 44 (Liver 26 11.4 296) 25 Angler (Liphoimus setigerus) 0.48 72 35 26 Chum salmon (Oncorhynchuè keta) 4.5 9.5 42 (Ventral 44 2.4 106) 27 Rainbow trout* (Salmo gairdnerii irideus) 5.6 12.5 70 28 Pond Smelt (Hypomesus olidus) 0.73 99 72 29 Whitebait** (Salangichthys microdon) 1.3 102 133 30 Sweet smelt (Plecoglossus altirelis) 2.8 9.1 25 31 Loach (Misgurnus fossilis) 0.82 86 71 32 Dog fish (Squalus sucklii) 11.2 3.5 39 33 Porbeagle shark (Lamna cornubica) 1.91 23 44 34 Pacific cod salted' 0.33 79 26 35 Red fish soaked in Sake less (Sebastes sp) 0.21 212 45 36 Barracuda salted ..(Sphyraena .schlgéli) 0.65 78 51 * Instead of dorsal part, minced edible portion of cultivated fish was used. ** Includes visceral parts. between July 1962 and February 1963. As a standard rule, 5-10 g of tissue were sliced from the central portion of the dorsal flesh. However, in the case of the cured products as well as the tuna and shark, pre-cut pieces were obtained, while the rainbow trout used in minced form and the whitebait used in it entirety including its vesceral parts. For comparative purposes, lipids were also extracted from the ventral flesh of seven species as well as from the liver of the puffer. 5 The purpose of lipid extraction and all other steps including the a application of gas chromatography used in this experiment were identical with 1) those employed in our study on shellfish published earlier, as was also the quantitative analysis of cholesterol content using Niefts 5) method previous- ly reported.
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