Determination of the fatty acids in fish tissue and feed — comparison of different methods and statistical evaluation

• Autorzy: Trbović D. , Polak T. , Demšar L. , Parunović N. , Dimitrijević M. , Nikolić D. , Đorđević V.

Identyfikatory

DOI

10.1556/1326.2017.00165

• Języki publikacji: EN

Abstrakty

EN

With the aim to reinforce laboratory competence in the field of testing the quality of fish from aquaculture, a study on the precision of fatty acid (FA) analyses in fish meat and fish feed was undertaken. Different methods were performed in laboratories. In situ transesterification method and extraction of lipids from the fish were followed by capillary gas chromatography with flame ionization detection. The reproducibility (R) values of the majority of FAs were less than 3% of their absolute values. Differences in calculating ionization detector response factors and/or autoxidation caused by faulty sample-handling could lead to variation in quantification of FAs in fish, especially for FA C22:6n-3. Statistical analysis showed a significant correlation between the two laboratories' quantifications of FAs in fish and fish feed (Pearson's correlation coefficient; r = 0.987, r = 0.994, and r = 0.997; for fish Z [trout], fish Š [rainbow trout], and fish feed, respectively). Overall, adequate accuracy was obtained in this study. The proposed method provides a fast and efficient means of identifying fish and feed for quality control purposes.

Słowa kluczowe

EN

Fish tissues; fatty acids; quantitation; gas chromatography; reproducibility

• Wydawca: University of Silesia in Katowice ; Akademiai Kiado
• Czasopismo: Acta Chromatographica
• Rocznik: 2018
• Tom: Vol. 30, no. 3
• Strony: 175--179
• Opis fizyczny: Bibliogr. 53 poz., rys.

Twórcy

autor

Trbović D.

• Institute of Meat Hygiene and Technology, Kaćanskog 13, 11000 Belgrade, Serbia

autor

Polak T.

• University of Ljubljana, Biotechnical Faculty, Department of Food Science and Technology, Jamnikarjeva 101, 1000 Ljubljana, Slovenia

autor

Demšar L.

• University of Ljubljana, Biotechnical Faculty, Department of Food Science and Technology, Jamnikarjeva 101, 1000 Ljubljana, Slovenia

autor

Parunović N.

• Institute of Meat Hygiene and Technology, Kaćanskog 13, 11000 Belgrade, Serbia

autor

Dimitrijević M.

• University of Belgrade, Faculty of Veterinary Medicine, Bulevar oslobođenja 18, 11000 Belgrade, Serbia

autor

Nikolić D.

• Institute of Meat Hygiene and Technology, Kaćanskog 13, 11000 Belgrade, Serbia

autor

Đorđević V.

• Institute of Meat Hygiene and Technology, Kaćanskog 13, 11000 Belgrade, Serbia

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Uwagi

PL

Opracowanie rekordu w ramach umowy 509/P-DUN/2018 ze środków MNiSW przeznaczonych na działalność upowszechniającą naukę (2018).