Oil content and fatty acid composition of commercially important Turkish fish species |
| |
Authors: | G Üstün A Akova L Dandik |
| |
Affiliation: | (1) Faculty of Chemistry-Metallurgy, Department of Chemical Engineering, Istanbul Technical University, Maslak, 80626 Istanbul, Turkey |
| |
Abstract: | 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), palmitoleic (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. |
| |
Keywords: | Anchovy fatty acid composition fish n-3 fatty acids rainbow trout salmon |
本文献已被 SpringerLink 等数据库收录! |
|