Showing papers on "Fish oil published in 1971"
TL;DR: Dietary polyunsaturated, long chain fatty acids of the n −3 family enter the brain and became involved in the metabolism of fat acids of brain phospholipids and the levels of unsaturation of brain ethanolamine phosphoglyceride fatty acids are constant in both groups of rats.
214 citations
TL;DR: Geometric as well as positional isomerization seemed to have reached an equilibrium state in the sample investigated and the monoene fatty acids of chain lengths 16, 18, 20 and 22 showed the same positional distribution.
Abstract: An analytical study of the geometrical and positional isomerisation of the monoenoic acids of partially hydrogenated fish oil is presented. The results showed that the monoene fatty acids of chain lengths 16, 18, 20 and 22 consisted of 75% in thetrans-form and 25% in thecis-form. The double bonds were distributed symmetrically over the chain length, with well defined maxima in position Δ-9 for the fatty acids of chain length 16 and 18, and in position Δ-11 for the fatty acids of chain length 20 and 22.Trans- andcis-isomers showed the same positional distribution. Geometric as well as positional isomerization seemed to have reached an equilibrium state in the sample investigated.
29 citations
TL;DR: Odor and flavors in fish oils arise from contamination from metabolites, from the spoilage of fish protein, or from oxidation products of the oil itself, and the resulting odors and flavors can render the oil less desirable for many applications as discussed by the authors.
Abstract: Off odors and flavors in fish oils arise from contamination from metabolites, from the spoilage of fish protein, or from oxidation products of the oil itself The resulting odors and flavors can render the oil less desirable for many applications Odors or flavors in the flesh of animals or poultry fed fish oil come more from the polyunsaturated nature of the fish oil than from the oxidation products or flavor and odor of the oil that is fed Odors and flavors can be removed by refining methods or in some cases, masked by use of certain additives
28 citations
01 Jan 1971
TL;DR: The principal findings were that the amount of the fish oil w3 fatty acids fed and de posited was significantly positively correlated with the weighted organoleptic score' when the pigs were fed the oil containing diets to a market weight of 90.9 kg.
Abstract: Basically, this report deals with the problem of a "fishy" flavor in the meat of pigs, which sometimes results when pigs are fed fishery products, such as fish meal, above a certain concentration in the diet. In this study, pigs were fed diets containing fish oil to investigate specifically: (1) the effect, on the taste of the meat, of feeding pigs fish oil, (2) the effect, on thl' taste of the meat, of withdrawing the oil from the diet at given times, (3) the fatty acid composition of the various body tissues of the pigs, and (4) the relation of composition to the taste of the meat. The principal findings of the study were: (1) The amount of the fish oil w3 fatty acids fed and de posited was significantly positively correlated with the weighted organoleptic score' when the pigs were fed the oil containing diets to a market weight of 90.9 kg. (2) Removal of the fish oil from the pigs' diets when the pigs obtained body weight (of either 68.0 or 79.5 kg) resulted in a loss of the signifi cant positive correlation above. (3) Differences in the oegree of unsaturation and in fatty acio comp osition were found among the oils in the tissues examined. (4) A signifiant positive correlation was obtained between the quantity of the characteristic fatty acids (wil) of fish oil fed and the quantity de posited in three of the four tissues examined, the exception being the longissimus dorsi tissue. Both the processors of fishery industrial prod ucts and the feed manufacturers who use the products are sometimes confronted with the problem of a fishy flavor in the carcasses of animals fed diets in which these products are included. Fish oil fed directly to the animals or fed as a residual component of fish meal or of fish solubles has been shown to produce an off-flavor under certain conditions (Banks and Hilditch, 1932; Hilditch and Williams, 1964). Through practical research, the problem has been partly solved by reducing the quantity (that is, the percentage) of fish oil in the diet or by eliminating the oil during an interval of time before the animals are marketed (Frazer, Stot hart, and Gutteridge, 1934). This latter tech nique is not always effective, especially when fairly high (8.25 jlr) levels of fish oil have been fed (Anglemier and Oldfield, 1957).
3 citations