Cover Image

Comparison of fat composition and chemical properties of fat extracts between fish fillets of selected warm-water and cold-water fish

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 cha...

Full description

Saved in:
Bibliographic Details
Main Authors: Hussin, Siti Nadzirah, Azlan, Azrina, Khoo, Hock Eng, Abdul Kadir, Noor Atiqah Aizan, Razman, Muhammad Rizal
Format: Article
Language:English
Published: Universidade Federal de Uberlandia 2019
Online Access:http://psasir.upm.edu.my/id/eprint/80985/1/FAT.pdf
http://psasir.upm.edu.my/id/eprint/80985/
http://www.seer.ufu.br/index.php/biosciencejournal/article/view/42782
Tags: Add Tag
No Tags, Be the first to tag this record!
id my.upm.eprints.80985
record_format eprints
spelling my.upm.eprints.809852020-10-14T21:21:28Z http://psasir.upm.edu.my/id/eprint/80985/ Comparison of fat composition and chemical properties of fat extracts between fish fillets of selected warm-water and cold-water fish Hussin, Siti Nadzirah Azlan, Azrina Khoo, Hock Eng Abdul Kadir, Noor Atiqah Aizan Razman, Muhammad Rizal 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. Universidade Federal de Uberlandia 2019 Article PeerReviewed text en http://psasir.upm.edu.my/id/eprint/80985/1/FAT.pdf Hussin, Siti Nadzirah and Azlan, Azrina and Khoo, Hock Eng and Abdul Kadir, Noor Atiqah Aizan and Razman, Muhammad Rizal (2019) Comparison of fat composition and chemical properties of fat extracts between fish fillets of selected warm-water and cold-water fish. Bioscience Journal, 35 (6). pp. 1968-1978. ISSN 1516-3725; ESSN: 1981-3163 http://www.seer.ufu.br/index.php/biosciencejournal/article/view/42782 10.14393/BJ-v35n6a2019-42782
institution Universiti Putra Malaysia
building UPM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Putra Malaysia
content_source UPM Institutional Repository
url_provider http://psasir.upm.edu.my/
language English
description 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.
format Article
author Hussin, Siti Nadzirah
Azlan, Azrina
Khoo, Hock Eng
Abdul Kadir, Noor Atiqah Aizan
Razman, Muhammad Rizal
spellingShingle Hussin, Siti Nadzirah
Azlan, Azrina
Khoo, Hock Eng
Abdul Kadir, Noor Atiqah Aizan
Razman, Muhammad Rizal
Comparison of fat composition and chemical properties of fat extracts between fish fillets of selected warm-water and cold-water fish
author_facet Hussin, Siti Nadzirah
Azlan, Azrina
Khoo, Hock Eng
Abdul Kadir, Noor Atiqah Aizan
Razman, Muhammad Rizal
author_sort Hussin, Siti Nadzirah
title Comparison of fat composition and chemical properties of fat extracts between fish fillets of selected warm-water and cold-water fish
title_short Comparison of fat composition and chemical properties of fat extracts between fish fillets of selected warm-water and cold-water fish
title_full Comparison of fat composition and chemical properties of fat extracts between fish fillets of selected warm-water and cold-water fish
title_fullStr Comparison of fat composition and chemical properties of fat extracts between fish fillets of selected warm-water and cold-water fish
title_full_unstemmed Comparison of fat composition and chemical properties of fat extracts between fish fillets of selected warm-water and cold-water fish
title_sort comparison of fat composition and chemical properties of fat extracts between fish fillets of selected warm-water and cold-water fish
publisher Universidade Federal de Uberlandia
publishDate 2019
url http://psasir.upm.edu.my/id/eprint/80985/1/FAT.pdf
http://psasir.upm.edu.my/id/eprint/80985/
http://www.seer.ufu.br/index.php/biosciencejournal/article/view/42782
_version_ 1681490838199205888
score 13.211869

Similar Items