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...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
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Universidade Federal de Uberlandia
2019
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| Online Access: | http://psasir.upm.edu.my/id/eprint/80985/ http://psasir.upm.edu.my/id/eprint/80985/1/FAT.pdf |
| _version_ | 1848858996549615616 |
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| author | Hussin, Siti Nadzirah Azlan, Azrina Khoo, Hock Eng Abdul Kadir, Noor Atiqah Aizan Razman, Muhammad Rizal |
| author_facet | Hussin, Siti Nadzirah Azlan, Azrina Khoo, Hock Eng Abdul Kadir, Noor Atiqah Aizan Razman, Muhammad Rizal |
| author_sort | Hussin, Siti Nadzirah |
| building | UPM Institutional Repository |
| collection | Online Access |
| 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. |
| first_indexed | 2025-11-15T12:22:19Z |
| format | Article |
| id | upm-80985 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T12:22:19Z |
| publishDate | 2019 |
| publisher | Universidade Federal de Uberlandia |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-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 |
| 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 |
| title | 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_short | 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 |
| url | http://psasir.upm.edu.my/id/eprint/80985/ http://psasir.upm.edu.my/id/eprint/80985/ http://psasir.upm.edu.my/id/eprint/80985/ http://psasir.upm.edu.my/id/eprint/80985/1/FAT.pdf |