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An Investigation into the Lipid Classes of Skipjack Tuna (Katsuwonus pelamis)
Author(s) -
BALOGUN ADEBISI MOGEED,
TALABI S.O.
Publication year - 1984
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.1365-2621.1984.tb12870.x
Subject(s) - skipjack tuna , tuna , chemistry , food science , chromatography , fishery , biology , fish <actinopterygii>
The lipid classes of the muscle of Skipjack tuna ( Katsuwonus pelamis ) were investigated over a period of 10 months by thinlayer chromatography. Triglycerides, diglycerides, monoglycerides and phospholipids content varied between 48.36 ± 1.22% and 62.49 ± 3.40%; 20.04 ± 5.59 and 28.53 ± 4.50; 0.98 ± 0.20% and 4.84 ± 2.48% and 4.31 ± 0.96% and 9.26 ± 0.52%, respectively. Both triglycerides and diglycerides formed the major fractions (between 68 and 91%) of Skipjack muscle lipid. There was a good concentration of phospholipids. Free fatty acid levels were fairly low and varied between 0.62 ± 0.10% and 3.94 ± 0.31%. No levels of hydrocarbons were detected in lipid samples from May to September but fairly high levels of (14.97 ± 2.89% and 12.74 ± 2.68, respectively) were detected in November and January samples.