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The nature and fatty acid composition of the oils from deep‐sea fish species from New Zealand waters
Author(s) -
Body Denis R.
Publication year - 1983
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740340411
Subject(s) - fish <actinopterygii> , wax , biology , flesh , marine fish , composition (language) , glycerol , perch , fatty acid , food science , chemistry , zoology , fishery , biochemistry , art , literature
The oils from the edible flesh, frame, head, skin and viscera of seven deep‐sea fish namely, alfonsino ( Beryx splendens ), cardinal fish ( Epigonus sp.) javelin fish ( Lepidorphynchus denticulatus ), lookdown dory ( Cyttus traversi ), rattail ( Coelorynchus sp.), ribaldo ( Mora pacifica ) and sea perch ( Helicolenus papillosus ) were examined. The fatty acids analysed are present as glycerol‐based lipids and no marine wax esters were detected. The distribution of the major fatty acid moieties, i.e. 16:0, 18:1 and 22:6 resembled the pattern common to established commercial fish oils.