Six Northwest Atlantic Finfish Species as a Potential Fish Oil Source | Zendy

KRZYNOWEK JUDITH | Zendy; MURPHY JENNY | Zendy; PARISER E. RAY | Zendy; CLIFTON ARTHUR B. | Zendy

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Six Northwest Atlantic Finfish Species as a Potential Fish Oil Source

Author(s) -

KRZYNOWEK JUDITH,

MURPHY JENNY,

PARISER E. RAY,

CLIFTON ARTHUR B.

Publication year - 1990

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.1365-2621.1990.tb03614.x

Subject(s) - polyunsaturated fatty acid , flesh , food science , fatty acid , cholesterol , fish oil , chemistry , composition (language) , fish <actinopterygii> , fishery , biology , biochemistry , linguistics , philosophy

Lipid, cholesterol, and fatty acid data were determined for six species of fish caught off the coast of Massachusetts on several sampling dates. The fattier fish (>5% fat) had low calculated levels of cholesterol per gram of fat (2–14 mg/g). However, low levels of cholesterol in edible flesh (50 mg/100g) amounted to large amounts of cholesterol per gram fat (17–70 mg/g) for lean fish (<5% fat). Wide fluctuations in fat content of the fatty species were paralleled by changes in fatty acid composition. All species would yield about 35% 20‐carbon polyunsaturated fatty acids (PUFA) if the 20‐carbon monoenes were removed.

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