Advanced Materials Research
ISSN: 1662-8985, Vols. 718-720, pp 321-326
doi:10.4028/www.scientific.net/AMR.718-720.321
© 2013 Trans Tech Publications, Switzerland
Online: 2013-07-31
The Calorific Value and Water Content of Three Kinds of Fish around
Zhoushan Archipelago
Ke Songa, Sheng Zhao b and Chao Linc
National engineering research center of marine facilities aquaculture,
Zhejiang Ocean University, Zhoushan 316000, P.R. China
a
[email protected], [email protected], [email protected]
Keywords: Zhoushan, Fish calorific value, Water content, Phylogenetic relationship
Abstract. Calorific value is the energy scale, reflects the change of various physiological activity in
organizations and the effects of various environmental factors on animal and plant growth. It can be
used as an effective index of animal and plant growth status. The three kinds economic fish:
Japanese croaker(Argyrosomus japonicus), Large yellow croaker(Larimichthys crocea) and Japanese
seabass(Lateolabrax japonicus) living around Zhoushan Archipelago, are studied in the experiment.
Calorific value is measured by HWR-15E. The results show that: the muscle tissue water content ratio
of each kind of fish is higher than the intact. The calorific value of the intact fish is higher than the
muscular part. In addition, the closer the phylogenetic relationship between studied fish, the more
significant calorific value difference.
Preface
In the nature, the sun light can be converted into chemical energy through the photosynthesis of green
plants, and then supplied to other living creatures through by a variety of ways, so energy contained in
the plant is the beginning of the energy cycle in ecosystem. This potential chemical energy can be
showed by caloric value. It directly reflects the conversion efficiency of solar energy of plants, which
provides the same standard for the solar energy and all biological in ecological system. Of course, the
conversion efficiency is also present in animals [1]. So, more and more ecologists in their study of
ecosystems test the calorific value of plants and animals in the ecological community. Application of
energy which can reflect the use of natural resources by community ( especially solar energy ), is more
better than the dry matter determination in the study of plant community[2-8] . Calorific value is the
energy scale and an important indicator to measure the level of the primary productivity. At the same
time, calorific value reflects the change of various physiological activity in organizations and the
effects of various environmental factors on animal and plant growth. It can be used as an effective
index of animal and plant growth status[9-11].
The study of this field in China started relatively late. To the early nineteen eighties there is only a
little. Prairie meadow ecosystem research is in the earlier.While animal caloric value study began
from the nineteen eighties. The study of part of Haibei alpine meadow animals are earlier. These
mainly studied animals in water content, ash content, protein, carbohydrate and caloric value
indicators, and the correlation between these indices [12-14].
Experimental Method
Preparation of Fish Samples. Taking back the fish sample to the lab and then weighed. After sorting
the samples, putting them to death, and then dipparting them into two parts: one part were cut off part
of the muscle and the other were not given any treatment according to the experiment requirement.
After washing, putting the samples into the Thermostatic Drier at 100℃. One day later, weigh the
samples every 12 hours until the weight would not change any more. Taking out the samples, crushing
by crusher, and they are the samples to be determined. Through this way, we know the difference
between muscle and intact body of the calorific value.
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Advanced Measurement and Test III
Experimental Determination and Principle. The experiment is measured by constant
temperature calorimeter, that means we using the standard reference materials to calibrate the heat
capacity of the instrument first and then determine the samples’ calorific value.
Determining the water content by direct exsiccation. Determining the calorific value of the fish by
HWR-15E Calorimeter.
Principle of Heat Capacity Calibration. Taking some standard reference materials (benzoic
acid) to combustion dish, and fix them in the oxygen bomb which is filled with oxygen, light and
complete combustion, then we can determine the heat capacity of calorimeter by the increased inner
water temperature.
E
GB  QB   q
t
.
(1)
In this formula:
E ——Heat capacity of calorimeter(J/℃)
GB ——Quality of standard benzoic acid(g)
QB ——Calorific capacity of standard benzoic acid(J/g)
 q ——The summation of a variety of additional heat including ignition, mixing(J)
t ——Increased inner water temperature after checking(℃)
Principle of Calorific Value Determination. Taking the same operation after the heat capacity
calibration, so we can get the Calorific value of the samples:
QS 
C  t   q
GS
.
(2)
In this formula:
QS ——Calorific value of the samples(J/g)
GS ——Quality of the samples(g)
C ——Under test conditions, the required heat of calorimetric system to rise 1 ℃ (J/℃)
 q ——The summation of a variety of additional heat including ignition, mixing(J)
t ——Increased inner water temperature after checking(℃)
Method for Determination of Heat Capacity. Experimental reagents: 1 g benzoic acid.
The experimental apparatus and equipment: HWR-15E intelligent fast calorimeter(Shangli
detection instrument factory of detection technology institute in Shanghai); cylinder, beaker,
tweezers, thermometer, electronic scales, scales and other general laboratory instruments and
equipment.
Main Component of HWR-15E Intelligent Fast Calorimeter.
Heat Part. The outer cylinder: stainless steel double layer barrel;
The inner cylinder: stainless steel made into waist shape, measuring water 2000 ± 1g each time;
(distilled water or Pure water );
The agitator is driven by a motor, set off the heat spread evenly;
The oxygen bomb: made of stainless steel. the sample is arranged in the combustion chamber,
sample, inflate, electrode ignition, heat from complete combustion all released for testing.
Microcomputer Measurement. The power supply board: input 220V, output + 5V, - 5V, + 12V, 10V, - 24V;
The amplifiers: pretreatment on the measurement information;
The double CPU MCU board, realize the measurement process control and measurement data
processing display and print;
Advanced Materials Research Vols. 718-720
323
The display: 240  64 dot matrix liquid crystal display;
The temperature sensor: customized according to specific requirements.
Determination Procedure is As Follows. 1) Inject water to the outer cylinder till full (distilled
water or deionized water );
2) The instrument connected to a point source, turn on;
3) In the combustion dish weighing about 1g analysis sample;
4) Take the nichrome wire, the ends of which are respectively buckled on a two electrode in the
oxygen bomb, and contact sample;
5) Inject 10mL distilled water into the oxygen bomb, mount benzoic acid, tighten oxygen bomb
cover, connected with the oxygen catheter, filling with oxygen, pressure reach to 3Mpa;
6) Weigh the water in the inner barrel, 2000 ± 1g, the inner water temperature is same or lower 0.2
degrees than outer;
7) Loaded oxygen bomb with benzoic acid in the inner cylinder bracket, cover;
8) Press any key, display the input menu, move the cursor to the measured heat capacity, press
"enter";
9) Input benzoic acid quality;
10) Input benzoic acid Calorific value;
11) Click "OK" button, start , automatic measurement, print the results automaticly;
12) Click the" back" button, removed the oxygen bomb, deflation, cleaning, dry;
13) Measured 5 times repeatedly,the value of maximum heat capacity minus minimum cannot be
greater than 40J / K. take average of the 5 times as heat capacity.
Value Determination Method. 1) Loaded oxygen bomb with sample in the inner cylinder bracket,
cover;
2) Press any key, display the input menu, move the cursor to the measurement Calorific value,
press "enter";
3) Input sample quality;
4) Input heat capacity;
5) Press "OK" button, start, automatic measurement, print the results automaticly;
6) Press the "reset" button, removed the oxygen bomb, deflation, cleaning, dry.
Results and Discussion
The three kinds economic fish: Japanese croaker (Argyrosomus japonicus), Large yellow
croaker(Larimichthys crocea) and Japanese seabass(Lateolabrax japonicus) living around Zhoushan
Archipelago, are studied in the experiment.
The Results
Table 1 Water content and calorific value of three kinds of fish
Fish
Intact/ muscle
tissue
Japanese croaker
Large yellow croaker
Intact
Japanese seabass
Japanese croaker
Large yellow croaker
Japanese seabass
Muscle tissue
Length
(cm)
Fresh
weight(g )
Dried quality
(g)
Water
content
(%)
Calorific
value(J/g)
39
665.5
203.5
69.42
29637
30
368.5
96.5
73.81
26382
43
622.5
202
67.55
28166
58.0
11.5
80.17
25399
15.0
3.5
76.67
26257
26.1
6.0
76.99
25650
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Advanced Measurement and Test III
From the Table 1, we know the water content and calorific value of three kinds of fish both include
the intact and measured muscle tissue. the water content is 69.42%, calorific value is 29637J/g for the
intact Japanese croaker; the water content is 80.17%, calorific value is 25399J/g for the muscle tissue
of Japanese croaker; the water content is 73.81%, calorific value is 26382J/g for the intact large
yellow croaker; the water content is 76.67%, calorific value is 26257J/g for the muscle tissue of large
yellow croaker; the water content is 67.55%,calorific value is 28166J/g for the intact Japanese
seabass; the water content is 76.99%, calorific value is 25650J/g for the muscle tissue of Japanese
seabass.
Fig. 1 Water content comparison graph of three kinds of fish
From the Fig. 1, we know the muscle tissue water content ratio of each kind of fish is higher than
the intact.
Fig. 2 Calorific value of three kinds of fish
From Fig. 2, the calorific value of the intact fish is higher than the muscular part.
In addition, the experiments presente an idea:" whether the calorific value of fish has relationship
with phylogenetic relationships".The species of the studied fish belong to:
Japanese seabass: Osteichthyes, Acanthopterygii, Perciformes, Percoidei, Percoidea, Serranidae,
Japonicus L.
Advanced Materials Research Vols. 718-720
325
Large yellow croaker: Osteichthyes, Acanthopterygii, Perciformes, Percoidei, Percoidea,
Sciaenidae, Yellow croaker genus
Japanese croaker: Osteichthyes, Acanthopterygii, Perciformes, Percoidei, Percoidea, Sciaenidae,
yellow drum genus.
Fig. 3 Calorific value differece of three kinds of fish
We find that in Fig. 3, Japanese croaker and Large yellow croaker belong to same branch but
different genus. While Japanese seabass and Japanese croaker belong to different branch and different
genus, so does Japanese seabass and Large yellow croaker.
From Fig. 3 we know that the closer the phylogenetic relationship between studied fish, the more
significant calorific value diffrence. The correctness of last view is needed further experimental
validation.
Discussion. The water content and calorific value of each kind of fish in the study are significant
different,.It may has relationship with ecological level, or fish survival environment.
Both water content and calorific value are different between fish muscle part and the intact for the
same kind fish,which shows that the accumulated environmental energy in various organ allocation is
not equal. This has the relationship with the function of each organ in the biological activities of life.
While the water content, and calorific value of various tissues and organs is very different, it is mainly
to the containing protein, fat, carbohydrate ratio [14].
Experiment Improvement. At present, these data have some problems to explain all question
apparently, further research in need. So in the following experiments more control groups should be
set to deal with experimental analysis, find out the function relation between the fish calorific value
and the water content. Further experiment is needed to verificate the relationship between calorific
value and fish phylogenetic relation.
Acknowledgements
This study was supported by Projects of National Natural Science Foundation (40971295, 41001001);
Surface Project of Zhejiang Province Science and Technology Hall (2009C33083); International
Science and Technology Cooperation Project (2009DFB20290); 2012 Undergraduate Scientific and
Technological Innovation Project (Program of Xinmiao Talents) of Zhejiang Province
(2012R411046).
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Advanced Measurement and Test III
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Advanced Measurement and Test III
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The Calorific Value and Water Content of Three Kinds of Fish around Zhoushan Archipelago
10.4028/www.scientific.net/AMR.718-720.321