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LIPID COMPOSITION OF DARK AND WHITE MUSCLE FROM WHITE SUCKER (Catostomus commersoni)
Author(s) -
MAI J.,
KINSELLA J. E.
Publication year - 1979
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1979.tb03456.x
Subject(s) - catostomus , docosahexaenoic acid , eicosapentaenoic acid , polyunsaturated fatty acid , fatty acid , oleic acid , palmitic acid , chemistry , phospholipid , biochemistry , biology , fishery , membrane , fish <actinopterygii>
The lipids from dark and white muscle of white sucker (Catostomus commersoni) were fractionated by thin‐layer chromatography and fatty acid composition of each lipid class studied by gas‐liquid chromatography. Dark muscle had a higher content of total lipid than white muscle (6.2% vs 1.4%) which was mostly accounted for by triglycerides. Phospholipid (PL) concentration was 521 ± 47 and 395 ± 34 mg/l00 of dark and white muscle, respectively. Phospha‐tidylcholine was the predominant PL class in both muscles though the concentrations of other PL classes were much higher in the dark muscle. Palmitic acid (16:0), palmitoleic acid (16:1 n7), oleic acid (18:l n9), eicosapentaenoic acid (20:5 n3) and docosahexaenoic acid (22:6 n3) were the major fatty acids present. White muscle contained higher percentages of polyunsaturated fatty acid (PUFA) than the dark muscle. The free fatty acid concentration was about the same (∼7%) in both dark and white muscle.