{"refrec":{"BRefID":10670,"RR":"<b>Lovern, J.A.</b> (1962). The lipids of fish and changes occuring in them during processing and storage, <b><i>in</i></b>: Heen, E. <i>et al.</i> <i>Fish in nutrition.</i> pp. 86-111","BEntID":10670,"PublicFlag":1,"CheckedFlag":0,"wosflag":null,"vabbflag":null,"RefStringPartII":", <b><i>in</i></b>: Heen, E. <i>et al.</i> <i>Fish in nutrition.</i> pp. 86-111","DocTypID":17,"DocType":"Book chapters","MarineFlag":1,"FreshFlag":0,"BrackishFlag":0,"TerrestrialFlag":0,"Authorstring":"Lovern, J.A.","OrigTitleTranslFlag":0,"Authorstringtrunc":"Lovern, J.A.","Englishabstract":"Fresh fish tissues are considered under the headings of vertebrate flesh, vertebrate viscera and invertebrates. For the first two of these groups the nature of the depot lipids and the non-depot lipids is separately described; for the invertebrates that of the total lipids. For all groups the component fatty acids are discussed and representative data presented. The commonest depot lipid in vertebrate fish is triglyceride fat; but in some Elasmobranch species alkoxydiglycerides and the hydro-carbon squalene partly or entirely take over this function. In a few species wax esters become important as depot lipids. The non-depot lipids contain a great range of compounds. Some novel lipid types have been isolated from aquatic invertebrates. Aquatic animal lipids as a whole are characterized by the high average of unsaturation and by the range of chain-lengths found in their component fattyacids. Characteristic differences occur in the fatty acids of different lipid classes, while biological factors may also be important in this respect. The effects of processing and storage on these lipids are considered according to the agency responsible, under the following headings: micro-organisms, heat, freezing, storage temperature, dehydration, salt and biological factors. The only type of lipid degradation considered is hydrolysis, since oxidative changes are covered elsewhere. The significance of the above agencies is illustrated by examples from processes in which they are operative. The most detailed information concerns the effects of freezing and of storage temperature on reaction rates. The final section discusses what little is known of the effects of such lipid hydrolysis on culinary quality.","AbstractOtherLang":"Les tissus d'animaux marins frais sont étudiés sous les titres principaux de: chair de vertébrés, visceres de vertébrés, et invertébrés. Pour les deux premiers groupes on decrit séparément la nature des lipides de dépót et celle des lipides qui ne se déposent pas, et pour les invertébrés, celle des lipides totaux. Pour tous ces groupes, on étudie les acides gras composants et on présente des données représentatives. Le dépót lipidique le plus commun dans les animaux marins vertébrés consiste en triglycéride; mais dans quelques espèces d' Elasmobranches cette fonction est partiellement ou entièrement assurée par les alkoxyglycérides et le squalène. Dans quelques espèces, des esters cireux jouent un rôle important comme dépót lipidique. Les lipides circulatoires contiennent une grande variété de composés. Quelques types nouveaux de lipides ont été isolés des invertébrés aquatiques. Les lipides des animaux aquatiques dans leur ensemble sont caractérisés par leur haute insaturation moyenne et par l'intervalle de variation des longeurs de chaînes présenté par leurs acides gras composants. Des différences caractéristiques apparaissent dans les acides gras des différentes classes de lipides, tandis qu'à cet égard les facteurs biologiques peuvent être également importants. Les effets du traitement et de l'entreposage sur ces lipides sont considérés en fonction des agents responsables, sous les titre principaux suivants: micro-organismes, chaleur, congélation, température d'entreposage, déshydratation, sel et facteurs biologiques. Le seul type de dégradation lipidique considéré est l'hydrolyse, car les changements dus à l'oxydation sont étudiés par ailleurs. Le rôle significatif des agents précédemrnent indiqués est illustré par des échantillons prélevés au cours des opérations ou ils interviennent. Les renseignements plus détaillés concernent les effets de la congélation et de la température d'entreposage sur les taux de réaction. En section finale, on examine le peu que l'on connaisse sur les effets d'une telle hydrolyse des lipides sur la qualité culinaire.","BibLvlCode":"AM","StandardTitle":"The lipids of fish and changes occuring in them during processing and storage","OrigTitleLangCode":"en","OrigTitleLangCodeExtended":"eng","OrigTitleLangID":15,"DateLastModified":{"date":"2024-12-10 01:33:17.368041","timezone_type":1,"timezone":"+01:00"},"UserAccessRight":null,"UserAccID":null,"AuthorKeywords":null,"OtherDescriptors":null,"Notes":null,"AnaPub":1962,"MonPub":null,"DateUpdate":"2001-06-06","DateCreate":"2001-06-06","SecASFANote":null,"ConfID":null,"PeerRev":null,"VlizCoreFlag":1,"WoScode":null,"VABBcode":null,"OpenAcc":0},"refs":null,"anarec":{"AnaID":10670,"PubliDate":1962,"Pagination":"86-111","XtraPublOfAnaID":null,"ISBN":null,"Volume":null,"Issue":null,"BRefMon":10616,"BRefMonRR":"<b>Heen, E.; Kreuzer, R.</b> (1962). Fish in nutrition. Fishing News (Books): London. XXIII, 447 pp.","BRefXtra":null,"BRefXtraRR":null,"SerBRefID":null,"SerRR":null,"StandardTitleSer":null,"ISSN":null,"AbbrevSer":null,"StandardTitleMon":"Fish in nutrition","StartPage":86,"Pages":26,"ToPubliDate":null,"BRefBibLvlCode":"M","SerNotes":null,"AutString":"Heen, E.; Kreuzer, R."},"monrec":null,"serrec":null,"relations":null,"relationsRev":null,"addrec":null,"othpubs":null,"ownerships":null,"authors":[{"AutName":"Lovern","Firstname":null,"Initials":"J.A.","Affiliation":null,"Discriminator":null,"CorporateFlag":0,"BEntID":10670,"AutID":14960,"OrderNr":1,"DegrID":null,"EditorFlag":0,"CorrespFlag":0,"IllustratorFlag":0,"ReviserFlag":0,"TranslatorFlag":0,"InsAcronym":null,"InsFSN":null,"ORCID":null,"PersID":null,"InsID":null}],"mapdetails":null,"datasets":null,"monographs":null,"monparts":null,"serparts":null,"BEntOpen":null,"BEntPrivate":null,"availability":null,"litstyles":null,"thespers":null,"arch2discl":null,"SERpubls":null,"MONpubls":[{"PublName":"Fishing News (Books)","Place":"London"}],"pictures":[],"thestermsPath":null,"thestermsASFA":null,"taxtermsASFA":null,"geotermsASFA":null,"collections":null,"conf":null,"proj":null,"Physdatasets":null,"spcols":null,"doi":null,"publs":null,"serparttypes":null,"monauthors":[{"AutName":"Heen","Initials":"E.","CorporateFlag":0,"BEntID":10616,"AutID":14884,"OrderNr":1,"DegrID":null,"EditorFlag":0,"CorrespFlag":0,"IllustratorFlag":0,"ReviserFlag":0,"TranslatorFlag":0,"AutStrTrunc":"Heen, E.; Kreuzer, R."},{"AutName":"Kreuzer","Initials":"R.","CorporateFlag":0,"BEntID":10616,"AutID":14885,"OrderNr":2,"DegrID":null,"EditorFlag":0,"CorrespFlag":0,"IllustratorFlag":0,"ReviserFlag":0,"TranslatorFlag":0,"AutStrTrunc":"Heen, E.; Kreuzer, R."}],"MParts":null,"SParts":null,"hLibs":null,"langs":[{"BEntID":10670,"AbstractFlag":0,"LangID":15,"LangCode":"en","Lang":"English","DutchTerm":"Engels","LangCodeExtended":"eng"},{"BEntID":10670,"AbstractFlag":0,"LangID":22,"LangCode":"fr","Lang":"French","DutchTerm":"Frans","LangCodeExtended":"fre"},{"BEntID":10670,"AbstractFlag":1,"LangID":22,"LangCode":"fr","Lang":"French","DutchTerm":"Frans","LangCodeExtended":"fre"}],"urls":null,"thesterms":null,"taxterms":null,"geoterms":null,"othterms":null,"asfacodes":null,"asfa2codes":null,"thestermsFRIS":null,"taxtermsFRIS":null,"geotermsFRIS":null,"othtermsFRIS":null,"resmessage":"","complete":1,"sessions":{"newSesName":"VLIZ2000\\stevenc","newSesDate":{"date":"2001-06-06 08:06:32.307000","timezone_type":3,"timezone":"Europe/Brussels"},"updSesName":"VLIZ2000\\stevenc","updSesDate":{"date":"2001-06-06 08:06:32.307000","timezone_type":3,"timezone":"Europe/Brussels"}}}