OMEGA-3 FATTY-ACIDS IN LAKE-SUPERIOR FISH

被引：85

作者：

WANG, YJ

MILLER, LA

PERREN, M

ADDIS, PB

机构：

[1] The Dept of Food Science & Nutrition, Univ of Minnesota, St Paul, Minnesota, 55108

[2] Givaudan Duebendorf AG, Duebendorf, CH-8600

来源：

JOURNAL OF FOOD SCIENCE | 1990年 / 55卷 / 01期

关键词：

D O I：

10.1111/j.1365-2621.1990.tb06018.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Proximate analysis and fatty acid composition of eight commercially important species of Lake Superior fish were determined. Palmitic acid (C16:0) was the predominant saturated fatty acid, accounting for 68–79% of total saturated acids. Oleic acid (C18:1) was the most abundant monounsaturated fatty acid. Linoleic acid (C18:2), linolenic acid (C18:3), eicosapentaenoic acid (C20:5) and docosahexaenoic acid (C22:6) were the predominant polyunsaturated fatty acids. Brining, smoking and refrigerated storage caused a reduction in total lipid, but only a small loss in n‐3 fatty acids. The data revealed that most Lake Superior fish examined were excellent sources of polyunsaturated fatty acids with very high levels of omega‐3 (n‐3) fatty acids, especially eicosapentaenoic and docosahexaenoic acids. Copyright © 1990, Wiley Blackwell. All rights reserved

引用

页码：71 / +

页数：1

共 32 条

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