Hostname: page-component-84b7d79bbc-g7rbq Total loading time: 0 Render date: 2024-07-26T20:38:38.977Z Has data issue: false hasContentIssue false
  • English
  • Français

Variability of the composition of fish oils: significance for the diet

Published online by Cambridge University Press:  28 February 2007

Colin F. Moffat  and
Alister S. McGill
Colin F. Moffat
Affiliation:
Ministry of Agriculture, Fisheries and Food, Torry Research Station, Aberdeen AB9 8DG
Alister S. McGill
Affiliation:
Ministry of Agriculture, Fisheries and Food, Torry Research Station, Aberdeen AB9 8DG
Rights & Permissions [Opens in a new window]

Abstract

An abstract is not available for this content so a preview has been provided. As you have access to this content, a full PDF is available via the ‘Save PDF’ action button.
Image of the first page of this content. For PDF version, please use the ‘Save PDF’ preceeding this image.'
Type
Symposium on ‘Fish and Nutrition’
Information
Proceedings of the Nutrition Society , Volume 52 , Issue 3 , October 1993 , pp. 441 - 456
Copyright
Copyright © The Nutrition Society 1993

References

REFERENCES

Ackman, R. G. (1980). Fish lipids, Part 7. In Advances in Fish Science and Technology, pp. 86–103 [Connell, J. J., editor]. Surrey: Fishing News Books Ltd.Google Scholar
Ackman, R. G. (1982). Fatty acid composition of fish oils. In Nutritional Evaluation of Long-chain Fatty Acids in Fish Oil, pp. 25–88 [Barlow, S. M. and Stansby, M. E., editors]. London: Academic Press (London) Ltd.Google Scholar
Ackman, R. G. (1988). The year of the fish oils. Chemistry and Industry, pp. 139–145.Google Scholar
Ackman, R. G. (1989). Problems in fish oils and concentrates. In Fats for the Future, pp. 189–203 [Cambie, R. C., editor]. Chichester: Ellis Horwood Ltd.Google Scholar
Ackman, R. G. (1992). The absorption of fish oils and concentrates. Lipids 27, 858–862.CrossRefGoogle ScholarPubMed
Ackman, R. G. & Cormier, M. G. (1967). α-Tocopherol in some Atlantic fish and shellfish with particular reference to live-holding without food. Journal of the Fisheries Research Board of Canada 24, 357–373.CrossRefGoogle Scholar
Ackman, R. G. & Eaton, C. A. (1966). Some commercial Atlantic herring oils; fatty acid composition. Journal of the Fisheries Research Board of Canada 23, 991–1006.CrossRefGoogle Scholar
Adolf, R. O. & Emken, E. A. (1985). The isolation of omega-3 polunsaturated fatty acids and methyl esters of fish oils by silver resin chromatography. Journal of the American Oil Chemists' Society 62, 1592–1595.CrossRefGoogle Scholar
Bailey, R. S. (1992). The global pelagic fish resource and its biological potential. In Pelagic Fish, The Resource and its Exploitation, pp. 1–20 [Burt, J. R., Hardy, R. and Whittle, K. J., editors]. Oxford: Fishing News Books.Google Scholar
Ballard-Barbash, R. & Callaway, C. W. (1987). Marine fish oils: Role in prevention of coronary artery disease. Mayo Clinic Proceedings 62, 113–118.CrossRefGoogle ScholarPubMed
Bligh, E. G. & Scott, M. A. (1966). Lipids of cod muscle and the effect of frozen storage. Journal of the Fisheries Research Board of Canada 23, 1025–1036.CrossRefGoogle Scholar
British Nutrition Foundation (1992). Unsaturated Fatty Acids, Nutritional and Physiological Significance. London: Chapman & Hall.Google Scholar
Bull, H. (1899). Ueber die Bestimmung Stark ungesätugter Fettsäuren in den Thranen. Chemiker-Zeitung 23, 1048–1049.Google Scholar
Connell, J. J. & Hardy, R. (1982). Trends in Fish Utilization. Surrey: Fishing News Books Ltd.Google Scholar
Cutting, C. L. (1955). Fish Saving: A History of Fish Processing from Ancient to Modem Times. London: Leonard Hill (Books) Ltd.Google Scholar
Dyerberg, J. & Bang, H. O. (1979). Haemostatic function and platelet polyunsaturated fatty acids in Eskimos. Lancet ii, 433–435.CrossRefGoogle Scholar
Dyerberg, J., Bang, H. O. & Hjorne, N. (1975). Fatty acid composition of the plasma lipids in Greenland Eskimos. American Journal of Clinical Nutrition 28, 958–966.CrossRefGoogle ScholarPubMed
Dyerberg, J., Bang, H. O., Stoffersen, E., Moncada, S. & Vane, J. R. (1978). Eicosapentaenoic acid and prevention of thrombosis and atherosclerosis. Lancet ii, 117–119.CrossRefGoogle Scholar
Dyerberg, J. & Jorgensen, K. A. (1982). Marine oils and thrombogenesis. Progress in Lipid Research 21, 255–269.CrossRefGoogle ScholarPubMed
Elson, C. M., Bem, E. M. & Ackman, R. G. (1981). Determination of heavy metals in a menhaden oil after refining and hydrogenation using several analytical methods. Journal of the American Oil Chemists' Society 58, 1024–1026.CrossRefGoogle Scholar
Enser, M. (1991). Animal carcass fat and fish oils. In Analysis of Oilseeds, Fats and Fatty Foods, pp. 329–394 [Rossell, J. B. and Pritchard, J. L. R., editors]. Amsterdam: Elsevier Science Publishers Ltd.Google Scholar
Exler, J., Kinsella, J. E. & Watt, B. K. (1975). Lipids and fatty acids of important finfish: New data for nutrient tables. Journal of the American Oil Chemists' Society 52, 154–159.CrossRefGoogle ScholarPubMed
Food and Agriculture Organization (1992). Food and Agricuture Organization of the United Nations Year Book, 71.Google Scholar
Frankel, E. N. (1980). Lipid oxidation. Progress in Lipid Research 19, 1–22.CrossRefGoogle ScholarPubMed
Frankel, E. N. (1982). Volatile lipid oxidation products. Progress in Lipid Research 22, 1–33.CrossRefGoogle Scholar
Frankel, E. N. (1984). Lipid oxidation: Mechanisms, products and biological significance. Journal of the American Oil Chemists' Society 61, 1908–1917.CrossRefGoogle Scholar
Gregory, J., Foster, K., Tyler, H. & Wiseman, M. (1990). In The Dietary and Nutritional Survey of British Adults. London: H.M. Stationery Office.Google Scholar
Grundy, S. M. (1986). Effects of fatty acids on lipoprotein metabolism in man: perspectives for actions on fish oil fatty acids. In Health Effects of Polyunsaturated Fatty Acids in Seafoods, pp. 153–171 [Simopoulos, A. P., Kifer, R. R. and Martin, R. E., editors]. London: Academic Press (London) Ltd.CrossRefGoogle Scholar
Halliwell, B. (1993). Oxygen radicals as key mediators in human disease: fact or fiction? In Food, Nutrition and Chemical Toxicity, pp. 129–138 [Parke, D. V., Ioannides, C. and Walker, R., editors]. London: Smith-Gordon and Company Ltd.Google Scholar
Hardy, R. & Keay, J. N. (1972). Seasonal variations in the chemical composition of Cornish mackerel, Scomber scombrus (L), with detailed reference to the lipids. Journal of Food Technology 7, 125–137.CrossRefGoogle Scholar
Herold, P. M. & Kinsella, J. E. (1986). Fish oil consumption and decreased risk of cardiovascular disease: a comparison of findings from animal and human feeding trials. American Journal of Clinical Nutrition 43, 566–598.CrossRefGoogle ScholarPubMed
Hirai, A., Terano, T., Saito, H. & Tamura, Y. (1989). Omega-3 fatty acids: epidemiological and clinical aspects. Current Topics in Nutrition and Disease 22, 229–252.Google Scholar
Hope, A. (1987). Guardian of the fishponds. A Caledonian Feast, pp. 50–93. Edinburgh: Mainstream Publishing Company Ltd.Google Scholar
Jangaard, P. M., Brockerhoff, H., Burgher, R. D. & Hoyle, R. J. (1967). Seasonal changes in general conditions and lipid content of cod from inshore waters. Journal of the Fisheries Research Board of Canada 24, 601–627.CrossRefGoogle Scholar
Joseph, J. D. (1985). Fatty acid composition of commercial menhaden, Brevoortia spp., oils, 1982 and 1983. Marine Fisheries Review 47, 30–37.Google Scholar
Kelman, J. H. (1982). Handling wet fish at sea. In Fish Handling and Processing, pp. 28–41 [Aitken, A., Mackie, I. M., Merritt, J.H. and Windsor, M. L., editors]. Edinburgh: H.M. Stationery Office.Google Scholar
Kinsella, J. E. (1987). Seafoods and Fish Oils in Humn Health and Disease. New York: Marcel Dekker, Inc.Google Scholar
Laakso, P. & Christie, W. W. (1991). Combination of silver ion and reversed-phase high performance liquid chromatography in the fractionation of herring oil triacylglycerols. Journal of the American Oil Chemists' Society 68, 213–223.CrossRefGoogle Scholar
Laakso, P., Christie, W. W. & Petterson, J. (1990). Analysis of north Atlantic and Baltic fish oil triacylglycerols by high-performance liquid chromatography with a silver ion column. Lipids 25, 284–291.CrossRefGoogle Scholar
Love, R. M. (1982). Basic facts about fish. In Fish Handling and Processing, pp. 2–19 [Aitken, A., Mackie, I. M., Merritt, J. H. and Windsor, M. L., editors]. Edinburgh: H.M. Stationery Office.Google Scholar
McGill, A. S. & Moffat, C. F. (1992). A study of the composition of fish liver and body oil triglycerides. Lipids 27, 360–370.CrossRefGoogle ScholarPubMed
Market Research GB (1992). Emerging Markets, Dietary Supplements, pp. 63–75 London: Euromonitor Publications Ltd.Google Scholar
Miyashita, K., Kanda, K. & Takagi, T. (1991). A simple and quick determination of aldehydes in autoxidized vegetable and fish oils. Journal of the American Oil Chemists' Society 68, 748–751.CrossRefGoogle Scholar
Moffat, C. F., McGill, A. S. & Anderson, R. S. (1991). The production of artifacts during preparation of fatty acid methyl esters from fish oils, food products and pathological samples. Journal of High Resolution Chromatography 14, 322–326.CrossRefGoogle Scholar
Moffat, C. F., McGill, A. S., Hardy, R. & Anderson, R. S. (1993). The production of fish oils enriched in polyunsaturated fatty acid-containing triglycerides. Journal of the American Oil Chemists' Society 70, 133–138.CrossRefGoogle Scholar
Opstvedt, J. (1985). Fish lipids in animal nutrition. Technical Bulletin, International Association of Fish Meal Manufacturers 22, 1–27.Google Scholar
Parke, D. V. (1993). The importance of diet and nutrition in the detoxication of chemicals. In Food, Nutrition and Chemical Toxicity, pp. 1–15 [Parke, D. V., Ioannides, C. and Walker, R., editors]. London: Smith-Gordon and Company Ltd.Google Scholar
Payan, D. G., Wong, M. Y. S., Chernov-Rogan, T., Valone, F. H., Pickett, W. C., Blake, V. A., Gold, W. M. & Goetzl, E. J. (1986). Alterations in human leukocyte function induced by ingestion of eicosapentaeonoic acid. Journal of Clinical Immunology 6, 402–410.CrossRefGoogle ScholarPubMed
Ratnayake, W. N. & Ackman, R. G. (1979 a). Fatty alcohols in capelin, herring and mackerel oils and muscle lipids: I. Fatty alcohol details linking dietary copepod fat with certain fish depot fats. Lipids 14, 795–803.CrossRefGoogle ScholarPubMed
Ratnayake, W. N. & Ackman, R. G. (1979 b). Fatty alcohols in capelin, herring and mackerel oils and muscle lipids: 11. A comparison of fatty acids from wax esters with those of triglycerides. Lipids 14, 804–810.CrossRefGoogle Scholar
Ratnayake, W. N., Olsson, B. & Ackman, R. G. (1989). Novel branched-chain fatty acids in certain fish oils. Lipids 24, 630–637.CrossRefGoogle ScholarPubMed
Sea Fish Industry Authority (1992). Sea Fish Industry Authority Annual Report 1991–1992. Edinburgh: Sea Fish Industry Authority.Google Scholar
Shukla, V. K. S. & Perkins, E. G. (1991). The presence of oxidative polymeric materials in encapsulated fish oils. Lipids 26, 23–26.CrossRefGoogle ScholarPubMed
Steven, M. (1985). The Good Scots Diet, What Happened to it? Aberdeen: Aberdeen University Press.Google Scholar
Terao, J. & Matsushita, S. (1986). The peroxidizing effect of α-tocopherol on autoxidation of methyl linoeate in bulk phase. Lipids 21, 255–260.CrossRefGoogle Scholar
Urdahl, N. (1992). By-products from pelagic fish. In Pelagic Fish, The Resource and its Exploitation, pp. 222–231 [Burt, J. R., Hardy, R. and Whittle, K. J., editors]. Oxford: Fishing News Books.Google Scholar
Watanabe, T., Wade, M., Takeuchi, T. & Arai, S. (1981). Absence of interconversion of tocopherol in Rainbow trout. Bulletin of the Japenese Society of Scientific Fisheries 47, 1455–1462.CrossRefGoogle Scholar
Windsor, M. L. (1982). By products. In Fish Handling and Processing, pp. 152–160 [Aitken, A., Mackie, I. M., Merritt, J. H. and Windsor, M. L., editors]. Edinburgh: H.M. Stationery Office.Google Scholar
Yerram, N. R. & Spector, A. A. (1989). Effects of omega-3 fatty acids on vascular smooth muscle cells: reduction in arachidonic acid incorporation into inositol phospholipids. Lipids 24, 594–601.CrossRefGoogle ScholarPubMed
Young, F. V. K. (1982). The production and use of fish oils. In Nutritional Evaluation of Long-chain Fatty acids, pp. 1–23 [Barlow, S. M. and Stansby, M. E., editors]. London: Academic Press (London) Ltd.Google Scholar
Young, F. V. K. (1985). The refining and hydrogenation of fish oils. Fish Oil Bulletin 17, 1–27.Google Scholar
Young, F. V. K. (1986). The chemical and physical properties of crude fish oils for refiners and hydrogenators. Fish Oil Bulletin 18, 1–18.Google Scholar