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Seasonal variations in the chemical composition of Cornish mackerel, Scomber scombrus (L), with detailed reference to the lipids
Author(s) -
HARDY R.,
KEAY J. N.
Publication year - 1972
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.1972.tb01648.x
Subject(s) - scomber , mackerel , cornish , fish <actinopterygii> , degree of unsaturation , biology , composition (language) , flesh , fishery , food science , chemistry , zoology , chromatography , geography , linguistics , philosophy , archaeology
Summary Proximate analyses and determinations of mean lipid unsaturation have been performed on monthly samples of Scomber scombrus (L) caught off the Cornish coast throughout a period of one year (December 1968‐November 1969). Maximum and minimum total‐lipid levels were recorded in December and June respectively. The highest mean lipid unsaturation levels were recorded in November and the lowest in May. An inverse linear relationship between lipid and water content with protein level remaining substantially constant was observed. Biometric data were collected on samples of June and December fish and detailed lipid analysis performed on the flesh, liver and gonad. Prominent features of the data are discussed and some comment made on the nature and functions of lipids in fish.