ZONAL DISTRIBUTION OF FATTY-ACIDS IN ALBACORE (THUNNUS-ALALUNGA) TRIGLYCERIDES AND THEIR CHANGES DURING COOKING

The α-β distribution of fatty acids in albacore muscle triglycerides was studied. This analysis was achieved in cooked and uncooked samples in order to assert possible variations during processing. On the other hand, because of their different locations and also different exposures to steam during cooking, three zones of the muscle were considered. Great differences between the α- and β-compositions were observed in the three zones. Fatty acids like 16:0, 18:0, 18:1, 18:3, and 22:1 showed a higher content in the α-position, while 22:6 content was far bigger in β. Due to cooking it was observed that the composition at the β-location suffered more modifications than the α-one. Depending on the zone of the muscle, significant variations were obtained for the main fatty acids. © 1990, American Chemical Society. All rights reserved.