•
Le.CHIVES
FISHERIES AND MARINE SERVICE
Translation Series"No. 393 8
Studies on the lipids of herring - III. The lipids of
Rumoi herring
by H. Kondo
Original title: Nishin no shishitsu ni kansuru kenkyu- dai III ho:
no shishitsu ni tsuite
From: Hoku Dai Suisan Iho 27(1): 37-49, 1976
Translated by the Translation Bureau OLEO
Multilingual Services Division
Department of the Secretary of State of Canada
Department of the Environment
Fisheries and Marine Service
Halifax Laboratory
Halifax, N.S.
1977
19 pages typescript
Rumoi nishin
Favyin
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Japanese
AUTHOR - AUTEUR
Hisashi KONDO
TITLE IN ENGLISH - TITRE ANGLAIS
Studies on the lipids of herring - III. The lipids of Rumoi herring
TITLE IN FOREIGN LANGUAGE (TRANSLITERATE FOREIGN CHARACTERS)
TITRE EN LANGUE ÉTRANGÈRE (TRANSCRIRE EN CARACTÈRES ROMAINS)
Nishin no shishitsu ni kansuru kenkyu - dai III ho: Rumoi nishin no
shishitsu ni tsuite
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Hoku Dai Suisan Iho (Bulletin of the Faculty of Fisheries, Hokkaido Univ.),
27 (1), 37-49, 1976.
Studies on the Lipids of Herring
HI. The lipids of the Rumoi herring
Hisashi KONDO*
Abstract
The fatty oil contents, iodine values, unsaponifiable matter contents and
the fatty acid compositions of the fatty oils of the herring in the spawning season,
caught in the Japan Sea at the coast of Rumoi in Hokkaido, in the spring of
1973 (called by the name, Rumoi herring) were presented comparatively with
the fatty oils of the herring in the other areas of the sea. The oils of the Rumoi
herring were characterized by lower oil contents, higher unsaponifiable
matter contents and higher iodine values, compared with the North-Eastern
Kranchatka herring in the spawning season. The difference in the quantities of
saturated acid was not observed, but the differences between the male and the
female fi shes with regard to monoenoic and polyenoic acids were considerably
observed. Compared with the North-Eastern Kamchatka herring and the
Northern Okhotsk herring, the Rumoi herring was characterized by smaller
quantities of myristic acid, and larger quantities of oleic acid.
The observed changes of the iodine values were in proporition t,o the changes
of the quantities of C20ce3 acid.
-
Laboratory of Chemistry of Fish Oil, Faculty of Fisheries,
Hokkaido University.
UNEDITED TRANSLATION
For infornultion only
TRADUCTION N.:23N REVISEE
infornmiion suutoinent
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2
Introduction
The so-called spring herring which come to spawn along the coast
of Hokkaido in the Japan Sea, reached their peak in 1948 and gradually
declined in numbers thereafter, until they could no longer be caught
after 1960.
In 1963, however, herring, this time small herring, began
to be caught again in Ishikari Bay, the catch reaching the level of 72.8
The rbllowing year, though, numbers again began to decline.
tons by 1967.
Mikami et al.
1)
conducted a survey and reported that these were local
herring different from the Sakhalin and Hokkaido herring caught in large
quantities in the years before 1959; accordingly, they named these "Ishikari
Bay herring."
The Rumoi herring captured with coastal gill nets several years
ago are thought to belong to the same genealogy as the aforementioned
Ishikari Bay herring. Their flavor is clearly different from the Hokkaido
and Sakhalin spring herring. There is ample evidence 'that the flavor of
fish flesh is influenced by the chemical properties of its component
lipids, which in turn are based on the time or locality of capture and
similar factors. Subpopulation differences are thought to be particularly
important in determining the taste of herring flesh.
As for the characteristics of the lipids of Hokkaido-Sakhalin herring,
there is a report by Zama et al.
2)
on spring herring caught in the open
waters of Mashike in 1948, but no research has been done on the lipids of
the local type of herring found from 1963 on. The author has accordingly
investigated the lipid and fatty acid compositions of herring captured in
open waters of Rumoi (hereafter referred to as "Rumoi herring") in 1973
and compared the results with those obtained for the lipids of herring from
other regions of the sea. This study is reported here.
/38
3
Experiment and Results
1.
Samples
The fish used in the test were spawning herring captured on three
different dates in February and March, 1973; off the coast of Rumoi in Hokkaido;
two males and two females from each catch were employed.
The biological
data for these fish are shown in Table 1; all were judged to be 4 years old.
'Lille 1. Date of sampling and biological data.
Sam
Pie
number
1 Fishing Date
1973, 2, 15
1
2
3
4
5
6
7
8
9
10
11
12
Sex
male
if
•
.
ff
ff
•
g
g
g
g
if
if
Body (mm) •
length
295
290
300
300
300
300
285
270
315
285
280
295
ff
7
0.
3, 18
•
2, 15
•
3, 7
g
g
3,
ff
#
female
le
•
I,
N
3, 18
•
»
•
Gonad (g)
Body (g)
weight
w-eight
66
50
48
'14
66
70
78
60
108
70
68
64
320
.290
286
297
292
2 94
290
243
386
318
264
264
2. Pneparation of Lipid Samples
Sections of flesh Were collected from each fish and the lipids in the
flesh were isolated by the procedure of Bligh
and Dyer
3)
.
The lipid contents
of the flesh of each sample fish are shown in Table 2.
Table 2. Contents of the lipid and the unsaponeable ,natter.
Unsaponifiable matter contents (%)
Sample
number
Lipid contents (%)
in Lipid
Average
1
2
3
4
5
6
4.9
1.3
1.6
1.2
1.0
0. 9
7
3.7
4.2
1. 1
1. 6 •
4.2
4.5
8
9
10
11
12
in Flesh
Average
Average
'
1.8
9.59
9.23
9.38
11.67
10.00
13. 33
•
• 3.2
7.03
9.52
10.00
6.88
7.62
6.89
10. 53
0.47
0.12
0.15
0.14
0.10
0.12
0.18
7.99
0.26
0.40
0.11
0.11
0.32
0.32
0.25
4
/39
Table 3.. Operating conditions of gas-liguid . chromatography.
_
Yanagimoto G-8
Instrument
Column
10% diethylene-glycol succinate on Chromosorb
W.A1N. (80-100 mesh) 3 mm i.d. 150 cm
Column temp.
184°C
Carrier gas
N2,
Flame ionization
Detecter
3.
Column inlet pressure . 0.6 kg/cm2
detecter,
II,
20 ml/min.,
Air 800 ml/min., Attenuation 1/16, Sensitivity 10
Analysis of Lipids
The acetone-soluble fraction was separated from the lipids and
measurements were made of the unsaponifiable matter contents; Table 2
presents the results. Acetone-soluble lipids were methyl esterified and
subjected to gas chromatography under the operating conditions shown in
Table 3.
The fatty acid compositions calculated from the results of this
finalysis are shown in Tables 4 and 5.
Table 4. Fatty acid co npositions of the lipids of the Rumoi herring (male).
"•
Sample
numbei
Fatty acid.
12:0
13:0
14:0
15:0
16:0
17:0
18:0
19:0
1
2
0.3
0.2
8.8
0.4
14.2
14:1
15:1
16:1
17:1
18:1
19:1
20:1
22:1
24:1
9.5
0.4
16.5
O. 1
0.1
1.4
1.4
25.2
28.2
0.2
0.4
0.3
7.1
0. 6
27. 6
35.8
15.
0.2
65.1
0.6
0.2
18:2
18: 3 (£06)
18:3(w3)
184
20:2
20:3
0.5
0.3
9.2
9.6
0.3
2.0
1.2
20:4(w3)
0.1
0.1
O. 1
6.5
0.3 •
6. 0
6.7
0.2
21.4
1.0
0.3
20.4
0.1
2.2
29.4
O. 1
0.1
0.3
5.0
0.4
26.0
0.1
10.7
0.4
4.7
0.4
2.5
31.6
32. 7
0. 1
0. 1
4.2
3.2
a. 4
0.4
18. 1
5.9
14.8
0.2
2.2
12.
5. 1
1.
51.4
0.7
34.8
0.6
0.4
22.3
0.7
0.2
0. 8
O. 1
0.1
0.4
0.3
0.6
0.3
0.2
0.5
0.3
0.2
18
- 0.8
1.4
0. 2
2.2
0.7
1.
2.1
11.5
55.7
0.5
0.2
0.5
0.2
2.4
0.3
26.3
0.1
2 .1
0.1
20:4(6)
6
a. 1
13.
65. 8
0. 6
5
0.3
1.8
0.1
26.2
10.
0. 6
4
0.1
17. 1
O. 1
O. 1
14.2
Mono. total
Poly. total
0.2
0.1
Sat. total
20:5
21:5
22:2
'22:5
22:6
3
3.1
0.3
0.3
0.4
0.3
0.3
0.1
1.0
0.2
8.9
0.6
2.5
0.2
8.8
0.7
0.4
19.7
32.5
0.8
28.2
0. 3
4.0
9.4
1.4
6.0
0.2
0.2
11.0
10.8
17.6
18.1
42. 6
Table 5.
Snmple numbei --7
Fatty acid
12:0
130
140
15:0
16:0
17:0
18:0
19'0
Sat. total
14:1
15:1
161
17:1
18:1
19:1
20:1
22:1
24:1
Mono. total
18:2
18.3(u6)
18.3(w3)
18:4
20:2
20:3
20:4(aG)
20:4(w3)
20:5
21:5
22*2
22:5
22:6
Poly. total
/40
Fatfy acid contpositions of the lipide of the Itumoi herring (female).
0.2
t
9.2
0.3
15.0
1.5
1.6
0.2
28.0
0.3
0.3
8.0
0.7
29.5
0.3
11.4
12.2
1.0
63.7
0.6
0.1
0.4
0.5
0.1
0.1
0.6
0.1
2.5
0.2
t
0.1
2.8
8.1
--^
8
0.1
t
8.2
0.5
16.7
1.3
1.4
0.1
28.3
0.2
0.4
8.6
0.8
30.5
0.1
9.2
8. 9
0.7
59.4
1.1
t
0.3
0.7
0.2
0.1
0.5
0.2
4.6
0.3
t
0.4
3.9
12.3
9
10
11
12
0.1
t
4.4
0.2
17.8
t
1.8
t
24.3
t
0.3
4.5
0.2
27.8
t
10.7
10.5
t
54.0
0.4
t
0.2
0.2
0.3
t
t
0.2
5.2
0.9
t
0.1
13.1
20.6
0.2
t
7.5
. 0.3
20.0
0.1
1.5
t
29.6
0.1
0.4
8.1
0.6
25.4
t
9.3
12.4
t
56.3
0.5
t
0.2
0.3
t
t
t
t
4.7
0.6
t
0.1
7.7
14.1
0.2
0.1
8.5
0.4
16.7
t
1.9
t
27.8
t
0.4
8.7
0.6
32. 9,
t
11.0
12.5
t
65.4
0.6
t
0.3
0.5
0.4
0.4
t
0.3
1.7
1.1
t
0.2
1.3
6.8
0.2
0.1
7.7
0.1
17.6
1.4
1.9
0.1
29.1
0.1
0.1
6.4
0.6
28.6
0.1
14.1
15. 9
1.0
66.7
0.5
t
0.2
0.1
0.1
0.5
0.3
0.2
1.1
0.2
0.4
0.1
1.1
4.8
Discussion
1.
Gonad Weight and Oil Content of Flesh
Table 6 presents data related to herring in the spawning season.
According to these figures, the average value for the ratio of gonad weight
to body weight was 21.0% for males and 25.3% for females, while the average
values for flesh oil content were 1.8% for males and 3.2% for females.
By way of comparison, the respective values for North-eastern Kamchatka
herring were reported4) to be 15.8% and 5.0% for males and 18.8% and 5.5%
for females.
And according to the results of an investigation of spring
6
herring coming to spawn along the Hokkaido coastline in 1948 and earlier,
flesh oil content was 0.8% for Wakkanai spring herring
Abashiri spring herring
5)
, 4.7-7.1% for
2)
6) , and
3.4-3.6% for Mashike spring herring .
Taking into account all these results, it seems apparent that the Rumoi
herring used as samples in the present experiment belonged to a school
of herring in their spawning season.
2.
On the Unsaponifiable Matter Content
As the data in Table 2 show, the unsaponifiable matter content
of lipids was 10.53% for males and 7.99% for females, higher values
than the approximately 3% level obtained for North-eastern Kamchatka
herring in the spawning season.
The unsaponifiable matter contents
of the flesh were calculated from oil contents, and the values arrived at
- 0.18% for males and 0.25% for females - were also somewhat higher than
the 0.15% level found for spawning North-eastern Kamchatka herring.
Table 6. Data concerning the spawning season.
Samplenmme
Sex.
Lipid j (%)
contents/ flesh
dy (%)
Gonad i body
weight/ weight
male
1.8
21.0
female
3.2
25.3
male
female
5. 0
15.8
te
Rumoi herring
North-Eastern
Kamchatka herring')
Mashike
spring herring2 )
—
Wakkanai
spring herring')
Abashiri
spring herring')
—
5. 5
•
18.8
3. 4-3. 6
—
0.8
—
4. 77.
— 1
—
In spawning
season
Calculated from
dry matter %
7
The time of capture made no appreciable difference in the unsaponifiable
matter content of the flesh of North-eastern Kamchatka herring, but fairly
high values, ranging from 0.34 to 0.54%, were observed for North Okhotsk
herring
7) .
The different unsaponifiable matter contents found for these
herring having different habitats may be considered a way of characterizing
these different schools of fish.
However, some of the Rumoi herring
sampled showed very high values 0.32-0.47%, while sonie of the North Okhotsk
herring sampled showed values of 0.28-0.29%, considerably lower than the
average for their school. Hence, the values for unsaponifiable matter
content cannot necessarily be taken as accurate indicators of herring
It seems necessary to assume that individual dietary differences
habitat.
also play a role.
3.
On Iodine Values
Table 7 shows iodine values theoretically calculated from fatty
acid compositions. Values for the February 15 samples were relatively
low, 82.9 for males and 91.7 for females.
The March 7 samples, however,
had iodine values which resembled those for herring captured in other
marine areas, 116.4 for males and 122.2 for females.
Values for the March
Table 7. Iodine values of the lipide of the Ituntoi herring and of others.
Fishing date
Sex
Male
Female
Feb. 15
Mar. 7
Mar. 18
82.9
91.7
116.4
122.2
185.1
74.8
Wakkanai herring (in the spawning season)")
North-Eastern Kamchatka herring 4 )
(in the spawning season)
North Okhotsk herring"
Alaska Pacific herring")
Canada Pacific herring')
Canada Atlantic herring')
Norweirdan herring")
Baltic rierring")
Average
128. 1
96.2
91. 1
92.5
107. 1
140. '1
121.9
121.2
135.1
143.0
/41
8
18 catch were unusual, a very high value being obtained for male fish,
185.1, in contrast to the low value of 74.8 for. females.
It is thought
that this disparity in values clearly indicates that fatty acid compositions
were different in the two sexes at that period, and that there may be a
time difference in their body lipid metabolisms as they pass from the
spawning period to the feeding period.
Kondo 4) demonstrated that the
iodine values of North-eastern Kamchatka herring lipids rise sharply
when the feeding period begins, which indicates that the spawning season
is a period in the herring's life history when iodine values of lipids
are comparatively low.
The calculated iodine values for the North-eastern
Kamchatka herring were 97.3 for males and 87.7 for females, an average
of 92.5; in comparison, the iodine values for Rumoi herring were higher,
• Male
X Fernale
Calculated incline value
200
150
■■
100
.......
50
(%)
9
C20-cd3 acid
• 5
3
(%)'
20
C22-cd3 acid
15
10
.'111
5
(%)
- 40
Polyenoic acid
30
20
St se
.... ..
.
10
-4
:..,
2Wnrl,
me, 61
11.'"xI
e.
..e.,
--.3
n
Fig. 1. Comparison of the changes hetween the iodine values and the unsaturated acids,
for the lipids of the Ittimoi herring and the North-Eastern Kamchatka herring in
the spawning season.
/42
9
128.1 for males and 96.2 for females, an average of 112.2. Uno et a1 .
5)
measured the iodine values of young spring herring by Wijs's method
and obtained 91.1 (as an average); a lower value would be expected if'
These
calculations had been made from the fatty acid compositions.
results, then, were similar to those found for the iodine value of
North-eastern Kamchatka herring. Moreover, taking into account the
year of the investigation by Uno et al., it is clear that the young
spring herring they studied belonged to the Hokkaido-Sakhalin system.
It can also be inferred from the differences in iodine values that the
Rumoi herring belong to a school outside the Hokkaido-Sakhalin system.
Table 8. Chain length compositions in. the lipids of the Rumoi herring and of others.
------ - - - -Sex
Fatty acid
Male
Female
Average
North-Eastern Kamchatka herring') (in the spawning season)
Northern Okhotsk herring' )
Alasca Pacifie herring")
Canada Pacifie herring"
Canada Atlantic herring')
Norweigian herring")
Baltic herring")
014
CJA
C18
020
On
6.7
7.7
7.2
24. 0
14. 9
15. 0
24. 9
25.4
$0.3
27.9
15.0
22.2
17.3
19.8
19.0
27.4
22.8
17. 9
15.2
12.4
6.8
5.9
6.7
6.4
5.1
30.0
23.2
' 24.1
20. 9
22. 1
25. 9
27.2
17.3
18.0
34.7
5.7
18.8
17.7
27.4
33.7
13.3
24.7
23.8
18.0
30.8
24.2
20. 1
23.9
20.8
10.4
Table 9. Main fatty acid .contents in the lipids of the Rumoi Iberril g and of others.
Sex
Fatty acid
--
-- -•-...._.
Male
Female
_
Average
North-Eastern Kamchatka herring" (in the spawning season)
Northern Okhotsk herring"
Alaska Pacific herring")
Canada Pacifie herring')
Canada Atlantic. herring"
Norwegian herring" )
Baltic herring")
14: 0
16: 0
16: 1
18: 1
1 1 20:5
20122:
22:6
t
10.0
9.4
12.1
10.8
4.8
3.3
4.1
19.5
5.0
8.8
17.7
19.6
11.3
4.9
3. 9
19.3
16.2
22.7
12.5
9.7
24.0
11.0
15.1
10.7
15.2
12.8
2.1
7.1
11.7
12.0
21.8
25.2
5.8
13.1
8.1
6.8
6.8
7.3
2.7
6.1
4.8
4.6
6.9
12.0
6.7
7.6
7.2
19.3
17.3
18.3
5.7
7.4
6.6
24.1
29.0
26.6
9. 0
11. 0
10.6
16.7
10.7
11.4
6.3
5.7
6.4
5.1
5.1
18.7
14.8
16.6
11.9
9.6
22.0
10.7
7.4
7.6
9.0
8.0
8.8
-
/43
10
Figure 1 compares changes in iodine values and variations in the
quantity of fatty acids in relation to lipid-component polyenoic acids.
As can be see from Fig. 1, changes in iodine value are proportional to
variations in the amount of 20w3 in both male and female fish. On the
other hand, the amount of 22w3 varies in proportion to the variation in
polyenoic acid contents. The variation in the quantity of each of these
acids appears to be partly related to changes in iodine value.
4.
On the Major Fatty Acids and Their Classification by Carbon Number
As the data in Table 8 and 9 indicate, C
18
and C
acids compose
22
27.9% and 19.8% respectively of the lipids of the Rumoi herring, a content
greater than that found for other Pacific Ocean herring.
hand, the contents of C
On the other
C
were lower than usual, 24.9% and 27.9%
16 and 20
respectively.
Acid 16:1 accounted for 26% of the C
16
fatty acids in the Rumoi
herring, as contrasted to a range of 29-39% in other types of Pacific
herring; this can be considered the reason for the low content of C 16
noted above.
Most of the C
18
acid was 18:1,. which comprised 87-91%.
Acid 20:1 accounted for 67% of C
the amount of C
20
20
fatty acid
which helps explain why
was low. Acids 22:1 and 22:6 together accounted for
99% of C 22 fatty acids; the content of 22:6 was especially noteworthy,
44% compared to the norm of 26-32% for other kinds of Pacific herring,
making it a distinguishing characteristic of Rumoi herring.
Ackman
8)
has stated that C
16
generally makes up 60% or more of
saturated acid content; the present study's finding of 65% for Rumoi herring'
agrees with Ackman's observation.
However, since there are also a number
of cases among herring with different habitats where C 16 content falls
/4 4
11
below 60% (the proportion is 51% with North-eastern Kamchatka herring,
52% with Northern Okhotsk herring, and 55% with Norwegian herring), it is
evident that this observation does not necessarily apply generally.
Lovern9) reported that the degree of unsaturation of C16 fatty
acids is much higher in herring lipids than in the lipids of other types
of fish.
The most abundant of the C16 unsaturated fatty acids is 16:1,
which makes up 26% of the C16 acids in Rumoi herring and between 29-39%
in other types of Pacific herring. In contrast, if we consider the lipids
of a different type of fish, the Pacific pilchard 8) for example, we find
that the proportion of 16:1 among C16 acids is 32%. Since Pacific pilchard
contains 12% polyenoic acid in addition to 16:1, it displays a much
higher degree of unsaturation than that exhibited by herring. These
.facts indicate that Lovern's account may not be right.
Fig. 2 compares the values for saturated and monoenoic acid proportions of C16 acid in Rumoi herring lipids. According to this figure,
C18 and C22 contents vary inversely in both male and female fish, suggesting
that there might be a biochemical transformation between 16:0 and 16:1
in the Rumoi herring's body.
Fig. 3 compares the values for the contents of C22 and C18 acids,
which like C16 show a high content. According to this figure, the amounts
of C18 and C22 vary inversely in both male and female fish, so that
there appears to be a biochemical transformation in the Rumoi herring
between these two fatty acids as well. This finding is highly interesting
as is that concerning the relationship between 16:0 and 16:1 among C16
fatty acids.
▪
12
— 16: 0
- - - 16 : 1
• Male
x Female
(%)
80
60,
__
40
20
c:-.
tri
z,
:-,
5
n
-1
Fig. 2. Comparison of the percentage, between
16:0 and 16:1 acids in C„ acid for the Rumoi
herring.
• Male
✓ Female
40
C22
1
30
10
..17
té
9.
Zil
Fig. 3.
•
-t
-j .
P
n
Comparison of the changes of the contents,
betWeen Cis and 022 acids for the Runmi
herring.
5.
On Variations in the Amounts of Saturated, Monoenoic and
Polyenoic Acids
Table 10 presents data on the amounts of saturated, monoenoic and
polyenoic acids in Rumoi herring and herrings from other sea areas, and
Fig. 4 compares their variations. The data are broken down according to
fish sex and time of capture. As can be seen from Fig. 4, the amounts
of monoenoic and polyenoic acids vary inversely. Ackman 8) has pointed
/4 5
13
Quantities of saturated, monoenoic and polyenoic acids in the lipids
of the RU7)10i herring and of others.
_
Sample fishe
Poly. acid
Sat. acid
Meru". acid
Sex
Table 10.
Rumoi herring
Male
Female
Average
North-Eastern Kamchatka herring' ) (in the spawning season)
Northern Okhotsk herring')
Alaska Pacific herring")
Canada Pacific herring')
Canada Atlantic herring')
.Norwegian herring")
Baltic herring" )
Table 11.
49.2
60.9
21.0
27. 9
28.4
55.1
16.1
32.8
56.4
12. 7
28.9
11. 1
33. 7
48. 6
17. 6
25.8
24.7
20.9
17.4
28.6
47.4
24.4
M. 6
60. 0
19. 9
.
19.7
24.0
30.8
57.9
34.9
Comparison of the quantities of C:5 and 0:6 acids in the polyenoic
acid, for the lipids of the Rumoi herring and of others.
Area of the sea
Rumoi herring
North-Eastern Kamchatka
herring')
Northern Okhotsk herring" )
Alaska Pacifie herring")
Canada Pacific herring')
Canada Atlantic herring'
Norweigan herring")
Baltic herrine 3 )
C: 5acid/poly. adid (%)
C: 6apid/poly. acid (%)
26.5
38.6
56.0
30.7
9.4'
27.2
28.7
5 .8
24.2
23.5
28.8
45.5
40.0
35.0
25.?
39.0
out that the ratio between the contents of monoenoic and polyenoic acids
in herring lipids bears a close relation to changes in the iodine value;
thus some interrelationship between their contents is to be expected.
According to Table 10, monoenoic acid is more abundant in female herring,
polyenoic in male. As the data in Table 9 also indicate, these values are
largely controlled by the contents of 18:1 and 22:6 in particular.
It can
be supposed that the seasons in which these two fatty acids are thought to
be transformed biochemically within the herring's body are different for
males and females, judging by the changes in C
18
and C
22
contents shown
in Fig. 3. The average values for the Rumoi herring are comparable to
those for North-eastern Kamchatka herring in the spawning season, though
a higher value is shown for polyenoic acid content and a lower value for
monoenoic acid content in the lipids of Rumoi herring.
•
14
/46
%
...
x... ,\
(%)
60
4.
- Saturated acid
---- Monoenoic acid
-•- Polyenoic acid
/
■
.
\\.... / ./
X
%
%
n
• Male
- --..'.....1
le,
4X/
50
.
.
\
Female
%■%
■
■
■
40
..'"
\■
\
.
t
1,
0
3 (1
10
•
e•
.41\
\
•=1
e
e
=-xz•
......
T■
:-■
r. . p)
-.1
Ôo
ut
M n•
a, rri
■-■ Ca
.-i
e
pjz
M n
e.
-■
r,
n- >
`-'-
n il:
■•-■
ee00
,,
,,.., . • . ,
=-(")
CI
:-.
1.
'A
cu
'V
n
0
-1
,
--t
`-l 'â.
M le
.?.:'
Ea a-* .
sw
e
supiati DpIng
2()
n
e
Fig. 4.
Comparison of the changes between tho quantities of saturated, monoenoic and
polyenoic acids, for the lipids- of the Rumoi herring and of others.
Table 12.
Quantities of .Ew3 and r,w6 acids, and ratio of Zw3I.Eue in the lipids
of the Rumoi herring and of others.
Sample fishes
Eat3
Ew6
19.5
10.1
14.8
1.8
1.4
1.6
10.08
10.54
10.31
11. 1
1.2
10.09
13.1
23.3
16.4
18.1
20.6
24.9
7.5
0.5
2.1
1.4
2.3
5.9
1. 75
46.60
7.81
12. 93
8.96
4.22
Sex
Rumoi herring
Male
Female
Average
North-Eastern Kamchatka
herring')
Northern Okhotsk herring')
Alaska Pacific herring' 2 )
Canada Pacific herrings)
Canada Atlantic herrings)
Norwegian herringn)
Baltic herring's)
15
/47
Quantities of .18u.,3, 2011,3 and 22w3 acids in the lipids of the Rumoi
herring and of others.
Table 13.
Sample fishes
Male
Female
Average
Rumoi herring
2063
18,3
Sex
5.1
3.5
4.3
12.9
5.3
9.1
2. 2
5.0
3. 9
3. 4
2.4
2.1
2.5
5.0
4.4
7• 0
13.2
8.7
7.3
7.1
8.3
2.7
7.7
5.7
5. 6
8.5
12.6
0. 7
0.7
0. 7
North-Eastern Kamcl atka herring 4 ) (in the spawning season)
Northern Okhotsk herrine
Alaska Pacific herring 12 )
Canada Pacifie herring')
Canada Atlantic herrings)
Norwegian herring")
Bait ic herringi 3 )
22,3
-
.
re
,t
•
-
Fig. 5.
r
• i- • 72-'
/l
= e
ei
Comparison of some ratios concerning the iodine values, for the lipids of the Rumoi
herring and the North-Eastern Kamchatka herring in the spawning season.
16
Notevarpll) has reported that the amount of C:5 acid in the polyenoic
acids of Norwegian herring lipids is_always greater than the amount of C:6.
Table 11 presents data on this subject; according to these figures, Notevarp's
observation is confirmed for.all but Rumoi and Baltic herring: these latter
two differ from herring with other habitats in having more C:6 acid than C:5.
This relation between C:5 and C:6 acids appears to be a distinguishing
characteristic of Rumoi herring.
6.
On Various Values Related to Degree of Unsaturation
Ackman et al. (1966)8) suggested that changes in the quantities of
linoleic-type and linolenic-•type unsaturated acids contained among the
polyenoic acids of herring lipids, are related to the changes in iodine
value.
In 1975 Kondo7) attempted to verify this relationship for Northern
Okhotsk herring and herring from other sea regions, and found that it
may not hold for all kinds of herring.
Table 12 shows the respective total amounts of the 0-type and w6type of unsaturated acids contained in the polyenoic acids of Rumoi herring
and herring from other marine habitats.
The linolenic (w3-type) acids make
up the largest proportion; Table 13 shows the contents of three of.these
acids,
180, 20w3 and 22w3. These results indicate that the variation in
the quantity of 20w3 has the closest correlation with the variation in iodine
value that was mentioned above.
Ackman8) has reported that the values 20w3/180 and 220/180 change
in proportion to the iodine value. Fig. 5 shows the relevant data on the
Rumoi herring.
Further taking into account the results presented in Fig. 1,
we can see that there is some correlation between the values of these ratios
and changes in iodine value, though there is by no means complete agreement.
/48
17
It also appears that there is no connection at all between changes in
iodine value and Ew3/Ew6 values for the Rumoi herring.
Summary
A study was made of the oil content of Rumoi herring flesh, the
chemical properties of its lipids and their fatty acid composition, and
these results were compared with those for herring from other marine
habitats. The findings can be summarized as follows.
(1) Comparing the flesh oil content and the ratio of gonad weight
to body weight with the figures for spawning herring from other sea areas,
the sample fish used in this experiment were judged to have been in the
spawning season at the time of capture.
(2) The unsaponifiable matter content of the flesh of these fish
ranged from 0.18 to 0.25%; this was somewhat higher than the 0.1-0.2%
range for North-eastern Kamchatka herring and lower than the 0.3-0.5%
range for Northern Okhotsk herring.
(3) The mean iodine value (calculated value) was 112.2, higher
than the value of 92.5 for North-eastern Kamchatka herring and the 91.1
value for young spring herring in the spawning season.
(4) Compared to other Pacific herring, the sample fish has less
C
16
and C
20
acids and more C
18
and C
22'
(5) The quantity of 16:0 acid was found to vary inversely with
that of 16:1, as was the quantity of C 18 with the quantity of C 22 .
(6) The sample fish had a greater quantity of polyenoic acid and
a smaller quantity of saturated acid than North-eastern Kamchatka herring
in the spawning season.
18
(7) * The sample fish had more C:6 acid than C:5, a characteristic
similar to that found for Baltic herring but contrary to that found for
other herring.
(8) The variation in the quantity of 20w3 among polyenoic acids
was proportional to the changes in iodine value.
In conclusion the author would like to express his deep appreciation
to a number of people who assisted in this experiment in various ways
- to Mr. Tetsu TAKAGI, head of the Laboratory of Chemistry of Fish Oil
of the Faculty of Fisheries of Hokkaido University, for his guidance; to
Mr. Norio IGARASHI, head of the Laboratory of Aquatic Zoology of the
Faculty of Fisheries for his helpful suggestions; to Mr. Susumu OTA and
Mr. Kenji HAYASHI of the Laboratory of Chemistry of Fish Oil for their
suggestions; and to Mr. Akiharu OTSU, former chief fisheries clerk of
the Rumoi branch office in Hokkaido for his assistance in collecting
fish samples.
19
References
• ifitien, jfj lee. (1968).
1)
.itzfejit41 25, 340-351.
2) enue-.-r, tif. ( 195 1). ';fe=.',-/L1M1111fi. E171<e 17, 57-59.
3) Bligh, E.G. and Dyer, W.T. (1959). A rapid method of total' lipid extraction and
purification. Clan. J. Biochem. Physiol. 37, 911-917.
4) e
n (1974).
YOrielCligt Me:
•, 011eilc -Dld•
1e
2:kzkekt_f 25, 68-77.
5) rim M
E (1949).
Qe-etnfil 6,10-11.
it. Feb 9, 15-16.
(1952). Mkee
6) =r R
(1975).
7) egi:
rtf, ell gi
-C,
jç.21<inati 26, 289-301.
8) Ackman, R.G. and Eaton, C.A. (1966). Some commercial Atlantic herring oils;
fatty acid composition. J. Fish. Res. Bd. Canada 23, 991-1006.
9) Lovern, J.A. (1938). Seasonal changes in the composition of herring fat. Biochem.. J.
32, 676-680.
10) Ackman, R.G. and Eaton, C.A. (1970). Biochemical implications of seasonal trends
in the I.V and free fatty acid levels of commercially produced Atlantic Coast
herring oils. J. Fish.. Ber. Bd. Canada 27, 1669-1683.
11) Notevarp, 0. (1965). Fat and oil chemistry. 313p. Gordon & Breach Science Publishers,
New York.
12) Robisch, P.A. and Gruger, E.H., Jr. (1908). Variation in the fatty acid composition
of Pacific herring oil in Alaska during 1964 and 1965. Fish. Ind. Ber. 4, 143-150.
13) Linko, R.R. and Karinkanta, H. (1965). Fat .and ail chemistry. 313p. Gordon &
Breach Science Publishers, New York.
-
1) Mikami, S., Tamura, S., and Ko, A. (1968) • Ishikari wan no nishin
ni tsuite (On the herring in Ishikari Bay). Hoku Suishi Geppo
(Monthly Report of Hokkaido Fisheries Experimental Station)
25 9 340-351.
Haru nishin
nishin shibo
shibo chosa
chosa (An
2) Zama, K., and Ichinohe, K. (1951). Haru
Nihon
Suisan
Gakkaishi
spring
herring
fat).
investigation of
Scientific
Fisheries)
Society
of
Japanese
(Bulletin of the
17 57-59.
4) Kondo, H. (1974). Nishin no shishitsu ni kansuru kenkyu, dai 1 ho:
hokuto kamuchakka nishin no shishitsu ni tsuite (Studies on the
lipids of herring - I. On the lipids of North-eastern
Kamchatka herring). Hoku Dai Suisan Iho (Bulletin of the
Faculty of Fisheries, Hokkaido University) 25, 68-77.
5) Uno, T., and Iida (or Handa), M. (1949). Abura nishin no shibo ni
tsuite (on the fat of abura* herring). Hoku Suishi Geppo
(Monthly Report of Hokkaido Fisheries Experimental Station)
6, 10 - 11.
6) Hanzawa, N. (1952). Abashirisan haru nishin no ganyuryo (The oil
content of Abashiri spring herring). Hoku Suishi Gep•o (Monthly
Report of Hokkaido Fisheries Experimental Station) , 15-16.
7) Kondo, H. (1975). Nishin no shishitsu ni kansuru kenkyu, dai II
ho: hokubu ohotsuku nishin no shishitsu ni tsuite (Studies on
the lipids of herring - II. On the lipids of Northern Okhotsk
herring). Hoku Dai Suisan Iho (Bulletin of the Faculty of
Fisheries, Hokkaido University), 26, 289-301.
Translator's note: Literally, "oil" herring. I have been unable to
find the common or scientific name of this fish.