The aim of this study was to determine the progressive evolution of fish muscle fatty acids composition feeding by different lipid levels of farmed Mediterranean gilthead sea bream （Sparusaurata）. During twenty one ...The aim of this study was to determine the progressive evolution of fish muscle fatty acids composition feeding by different lipid levels of farmed Mediterranean gilthead sea bream （Sparusaurata）. During twenty one weeks, Sparusaurata were hand-feed two diets with protein and lipid ratios 47/20 （Diet A） and 45/22 （Diet B） respectively. At the end of the feeding period, lipid contents of muscle, as well as fatty acids profiles of different portions of the muscles were studied. Results indicated the effects of fatty acids profiles of diets throughout the liver and white muscle fillet （dorsal, middle and ventral）. These were more noticeable when Sparusaurata was fed on the diet Athat decreased the content of monounsaturated fatty acids （MUFA）, and polyunsaturated fatty acids （PUFA） in all the muscles during the period of feeding while the saturated fatty acids （SFA） content tended to increase and it was lower than ones in the muscles of Sparusaurata fed on diet B. The highest amount of PUFA and docosahexaenoic acid, （22：6n-3 DHA） were found among the different portions of ventral muscles. In addition, the progressive evolution of different parts of muscle＇s fatty acid profiles showed significant differences in contents of SFA, PUFA and especially the n-3 PUFA. However, the content of MUFA seems to be alike in different muscles and tended to decrease in dorsal and ventral muscle from Do to Df and inversely when the fish were fed on diet A.展开更多
Roes of yellowfin tuna （Thunnus albacares） and red snapper （Lutjanus champecanus） are considered as abundant and underutilized by-product in Indonesia. The production of roe protein concentrate （RPC） is expected...Roes of yellowfin tuna （Thunnus albacares） and red snapper （Lutjanus champecanus） are considered as abundant and underutilized by-product in Indonesia. The production of roe protein concentrate （RPC） is expected to increase the economic value and potency of their usage. Tuna and red snapper RPC was defatted using etano195% with one, two, three and four times of repetition. Both RPC made with four times repetition of defatting had the highest protein content （79.90% and 80.72%）, showed high emulsion activity （97.46% and 99.62%） and emulsion stability （97.10% and 99.48%）, and decreased the interfacial tension of 51% and 55.9%, respectively. Mayonnaise was made with 0, 25, 50, 75 and 100% substitution level of each RPC with four times repetition ofdefatting. The physical, chemical and organoleptic properties of mayonnaise were studied. The best mayonnaise formulation was obtained from 50% substitution level of tuna and red snapper RPC. Mayonnaise with tuna and red snapper RPC had good viscosity （5,920 cPs and 5,845 cPs）, high emulsion stability （90.5% and 91.73%） and small fat globule size （±2.5 lam and ± 2.25 lam）, respectively. These mayonnaises also showed high score of spreadability and low intense of fishy odor. However they still had quite strong of fishy flavor based on scoring test.展开更多
Coagulation test, in principle, is an immunodiagnostics technique, in which immunoglobuline G of antibody is bound to protein A from Staphylococcus aureus. The aim of study is to develop a rapid test kit for detecting...Coagulation test, in principle, is an immunodiagnostics technique, in which immunoglobuline G of antibody is bound to protein A from Staphylococcus aureus. The aim of study is to develop a rapid test kit for detecting iridovirus infection in fish. Method was summarized as follows： （1） vaccine of iridovirus was injected to rabbit four times with a dosage as 0.5 mL, 1 mL, 2mL, 3 mL each week. Serum was collected at the fifth week as a coagglutination test kit; （2） through the positif polymerase chain reaction （PCR） test, the kidney and spleen sample infected with iridovirus are homogenized by using the phosphate buffered saline （PBS） solution of pH 7.2 with ratio 1：2 （WN）; （3） the supernatant material is collected after centrifugation at 8,000 rpm for 15 min; （4） filtrate/supernatant from sample was dropped on a slide an added with coagglutination test kit with the same volume （l：l）; （5） the agglutination observation is done after the 30, 60 and 90 min incubate at room temperature. The coagglutination test gave positive result in 25% of the test samples.展开更多
文摘The aim of this study was to determine the progressive evolution of fish muscle fatty acids composition feeding by different lipid levels of farmed Mediterranean gilthead sea bream （Sparusaurata）. During twenty one weeks, Sparusaurata were hand-feed two diets with protein and lipid ratios 47/20 （Diet A） and 45/22 （Diet B） respectively. At the end of the feeding period, lipid contents of muscle, as well as fatty acids profiles of different portions of the muscles were studied. Results indicated the effects of fatty acids profiles of diets throughout the liver and white muscle fillet （dorsal, middle and ventral）. These were more noticeable when Sparusaurata was fed on the diet Athat decreased the content of monounsaturated fatty acids （MUFA）, and polyunsaturated fatty acids （PUFA） in all the muscles during the period of feeding while the saturated fatty acids （SFA） content tended to increase and it was lower than ones in the muscles of Sparusaurata fed on diet B. The highest amount of PUFA and docosahexaenoic acid, （22：6n-3 DHA） were found among the different portions of ventral muscles. In addition, the progressive evolution of different parts of muscle＇s fatty acid profiles showed significant differences in contents of SFA, PUFA and especially the n-3 PUFA. However, the content of MUFA seems to be alike in different muscles and tended to decrease in dorsal and ventral muscle from Do to Df and inversely when the fish were fed on diet A.
文摘Roes of yellowfin tuna （Thunnus albacares） and red snapper （Lutjanus champecanus） are considered as abundant and underutilized by-product in Indonesia. The production of roe protein concentrate （RPC） is expected to increase the economic value and potency of their usage. Tuna and red snapper RPC was defatted using etano195% with one, two, three and four times of repetition. Both RPC made with four times repetition of defatting had the highest protein content （79.90% and 80.72%）, showed high emulsion activity （97.46% and 99.62%） and emulsion stability （97.10% and 99.48%）, and decreased the interfacial tension of 51% and 55.9%, respectively. Mayonnaise was made with 0, 25, 50, 75 and 100% substitution level of each RPC with four times repetition ofdefatting. The physical, chemical and organoleptic properties of mayonnaise were studied. The best mayonnaise formulation was obtained from 50% substitution level of tuna and red snapper RPC. Mayonnaise with tuna and red snapper RPC had good viscosity （5,920 cPs and 5,845 cPs）, high emulsion stability （90.5% and 91.73%） and small fat globule size （±2.5 lam and ± 2.25 lam）, respectively. These mayonnaises also showed high score of spreadability and low intense of fishy odor. However they still had quite strong of fishy flavor based on scoring test.
文摘Coagulation test, in principle, is an immunodiagnostics technique, in which immunoglobuline G of antibody is bound to protein A from Staphylococcus aureus. The aim of study is to develop a rapid test kit for detecting iridovirus infection in fish. Method was summarized as follows： （1） vaccine of iridovirus was injected to rabbit four times with a dosage as 0.5 mL, 1 mL, 2mL, 3 mL each week. Serum was collected at the fifth week as a coagglutination test kit; （2） through the positif polymerase chain reaction （PCR） test, the kidney and spleen sample infected with iridovirus are homogenized by using the phosphate buffered saline （PBS） solution of pH 7.2 with ratio 1：2 （WN）; （3） the supernatant material is collected after centrifugation at 8,000 rpm for 15 min; （4） filtrate/supernatant from sample was dropped on a slide an added with coagglutination test kit with the same volume （l：l）; （5） the agglutination observation is done after the 30, 60 and 90 min incubate at room temperature. The coagglutination test gave positive result in 25% of the test samples.
