Search Results

You are looking at 1 - 3 of 3 items for :

  • Refine by Access: All Content x
Clear All

The influence of seasonal variations on the chemical composition and composition of fatty acids in five commercially important freshwater fish species from the Danube: white bream, bream, vimba, zope, and Prussian carp, during May, July and September was determined. Changes in the chemical composition of meat of all examined species had the same tendencies. Water and protein content in the meat decreased, while fat content increased. The most frequent fatty acids in the meat of all the examined fish were the following: 18:1 n-9 (oleic), 16:0 (palmitic), 16:1 (palmitoleic), 18:2 n-6 (linoleic), 20:1 (eicosenoic), 20:5 n-3 eicosapentaenoic acid (EPA), 20:4 n-6 arachidonic acid and 22:6 n-3 docosahexaeonic acid (DHA). The content of saturated fatty acids (SFA) ranged from 25.03% to 32.43% and displayed a tendency to increase during the observed period. The total content of the n-6 group in the meat of Prussian carp was higher than in other species, which was probably a consequence of specific diet. The total content of n-3 fatty acids in the meat of white bream, bream, vimba and zope was the highest in May, and it declined during July-September. We can conclude that the meat of white bream and vimba contains high nutritional values in terms of EPA and DHA content. The n-3/n-6 ratio was also very favourable: 0.9 to 2.0 in the meat of white bream, bream, vimba and zope, with a clear downward tendency in the observed period.

Restricted access

Thermal decomposition of hydromagnesite

Effect of morphology on the kinetic parameters

Journal of Thermal Analysis and Calorimetry
D. Bhattacharjya
T. Selvamani
, and
Indrajit Mukhopadhyay

. Choudhary , VR , Pataskar , SG , Gunjikar , VG , Zope , GB . Influence of preparation conditions of basic magnesium carbonate on its thermal analysis . Thermochim Acta . 1994 ; 232 : 95 – 110 . 10

Restricted access

. Pizzo , L. Vaccaro Green Chemistry 2011 , 13 , 3181 – 3186 . “ Inhibition of gold and platinum catalysts by reactive intermediates produced in the selective oxidation of alcohols in liquid water ” B. N. Zope , R. J. Davis

Restricted access