Lipid profile and fatty acid composition of marine fish species from Northeast coast of Brazil.

Total lipid content, fatty acid composition and nutritional profile of lipid fraction of fourteen fish species from the Brazilian Northeastern coast were evaluated. Lipid content was determined by Bligh and Dyer methodology, whereas the fatty acid composition was determined by gas chromatography with flame ionization detector. The indices of atherogenicity, thrombogenicity and hypocholesterolemic/hypercholesterolemic ratio were used to evaluate the nutritional quality of lipid fraction.

Effect of seasonal variations on fatty acid composition and nutritional profiles of siluriformes fish species from the amazon basin.

Siluriformes is a highly diverse order of species that exhibit a wide array of morphologies, diets and life strategies. This study evaluated the effect of seasonal variations on the proximate composition, fatty acid composition and nutritional profiles of nine fish species of Siluriformes order from the Amazon Basin. The proximate composition varied throughout seasonal periods with larger differences in total lipid content.

Fatty acid composition and nutritional profiles of . from central Amazonia by different methods of quantification.

This study evaluated the fatty acid composition and the nutritional profile of and fish species from the central Amazon basin, by different methods of quantification. The methods applied were: area normalization (MAN), internal standard (MIS), alternative theoretical (MAT) and alternative experimental (MAE). Significant differences were observed between the methods applied and the species studied.

Production and characterization of crude and refined oils obtained from the co-products of Nile tilapia and hybrid sorubim processing.

In this study, crude oil was extracted by heating and filtering of the residual fat obtained from the processing of mechanically separated meats of Nile tilapia (Oreochromis niloticus) and hybrid sorubim (Pseudoplatystoma corruscans×P. fasciatum) for protein concentrate obtaining. The crude oil was refined by the following steps: degumming with 85% phosphoric acid, neutralization with 20% NaOH, washing with hot water at 85 °C, drying at 90 °C, clarification with activated charcoal and filtration with diatomaceous earth and anhydrous sodium sulfate.

Fatty acid concentration, proximate composition, and mineral composition in fishbone flour of Nile Tilapia.

Nile tilapia (Oreochormis niloticus) fishbone is a fish part with unknown composition. After elaboration of flour fishbone of tilapia it was analysede. The results in 100 g of flour were: moisture (14.