Oil content and fatty acid composition of commercially important Turkish fish species

被引：11
|
作者：
Ustun, G
Akova, A
Dandik, L
机构：
[1] Istanbul Technical University, Faculty of Chemistry-Metallurgy, Department of Chemical Engineering, 80626 Maslak, Istanbul
来源：
JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY | 1996年 / 73卷 / 03期
关键词：
anchovy; fatty acid composition; fish; n-3 fatty acids; rainbow trout; salmon;
D O I：
10.1007/BF02523436
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
The oil content and fatty acid composition of commercially important Turkish fish species (anchovy, Engraulis encrasicholus; freshwater rainbow trout, Salmo gairdneri; and cultured salmon, S. salar) were determined. Palmitic (16:0), pal mitoleic (16:1), oleic(18:1), and docosahexaenoic (22:6) acids were the most abundant fatty acids in all species. Eicosapentaenoic acid (20:5) was twice as high in the anchovy oil as in the rainbow trout and salmon oils. Significant quantities of linoleic acid (18:2) and docosahexaenoic acids(22:6) were found in both rainbow trout and salmon samples. The individual fatty acid data obtained from rainbow trout and salmon were similar to each other. All three fish species contain high levels of n-3 polyunsaturated fatty acids and would be suitable for inclusion in the formulation of low-fat highly unsaturated diets.
引用
收藏
页码：389 / 391
页数：3
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