Determanation of Unsaturated Fatty Acids Monethenoic from Fish Olis

A. J. Al-Taee, M.; J. Al-Hussainy, Kh.S.

doi:10.33762/bagrs.2013.111677

	Determanation of Unsaturated Fatty Acids Monethenoic from Fish Olis
Basrah Journal of Agricultural Sciences
Article 8, Volume 26, 2 (special Issue), 2013, Pages 114-129 PDF (0 K)
DOI: 10.33762/bagrs.2013.111677
Authors
M. A. J. Al-Taee; Kh.S. J. Al-Hussainy
Abstract
Four kinds of fish were used in this study: Bigeye Ilisha megaloptera ,Jaffout Nematalosa nasus,Suboor Tenualosa ilisha and Carp Cyprinus carpio. They were in complet,without heads and viscerals and its by-prouduct.All those samples were in tow types of condition (fresh and frozen).The four kinds of fish were purchas from local market in Basrah city at the south Iraq, The complet fishes after were reached to the laboratory and after they were frozen for one month at -20C°, were used to investegt some of sensory tests. Chemical composition to different samples of fresh and frozen fishes were done and analysis the degree of freshness through a number of chemical indicators.The percent extercd oil for whole fish,fish without head and viscerals and by-produect were (6.08,4.16,4.59)%, (5.86, 3.88,4.22)% consecutively form fresh and frozen Bigeye; (10.71,7.85,7.87)%, (10.18, 2.26, 7.29)% consecutively form fresh and frozen Jaffout; (13.52,11.85,15.98)% , (13.01, 11.25, 15.29)% consecutively form fresh and frozen Suboor and (5.61, 5.68, 7.22)%, (5.16, 5.18, 7.08)% consecutively form fresh and frozen Carp as well as (14.25, 9.62 ,3.56)% and (13.85, 7.75, 1.07)%, for mixture of full, without heads and vescera and by-prodect for four kinds of fish. Crud oils were compared with vegetable oil (olive oil) and animal fat (mutton tial fat mutton). Results were analyzed statistically by using the SPSS program with using (CRD) Completely Randomized Design for dipilcates. The study factors were tested by using Revised Least Significant Different test (R-L.S.D) under significal level (0.05). Results were as fallowed: The effect of type of fish has significant under significant level 0.05 on unsaturated fatty acids monethenoic %MUFA,since the effect of fish shapes was unsignificant on all fatty acid % MUFA. About effect of treatment was no significant difference on fatty acid %MUFA for all oils .while effect of type of fish and kind of treatment were no significant difference on % MUFA of fatty acids which studed in this experiment , Effect of introduction between type of fish and its shapes was significant difference on %MUFA. The effect of introduction between kind of treatment and fish shapes were significant difference on %MUFA. The tri-introdaction have no significant effects on %MUFA. While a source of oil have no significant effect (P> 0.05) on the %MUFA.
Keywords
Extraction of oil; Fish oil; products of fish; unsaturated fatty acids monethenoic; suboor; Carp

Statistics Article View: 203 PDF Download: 82