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Fatty acid composition in ocean‐ranched Atlantic salmon (Salmo salar)
Author(s) -
Jónsson Ásbjörn,
Pálmadóttir Heiöa,
Kristbergsson Kristberg
Publication year - 1997
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.1365-2621.1997.tb02130.x
Subject(s) - salmo , docosahexaenoic acid , palmitoleic acid , palmitic acid , oleic acid , erucic acid , food science , stearic acid , chemistry , polyunsaturated fatty acid , composition (language) , eicosapentaenoic acid , fatty acid , biology , zoology , biochemistry , fishery , fish <actinopterygii> , linguistics , philosophy , organic chemistry
Summary The difference in fat content and fatty acid composition in the muscle of one‐and two‐year‐old ocean‐ranched Atlantic salmon ( Salmo salar ) was studied and compared using spot samples. The fat content in the muscle of 1‐year‐old salmon was 4.8% of wet weight, and 5.0% in 2‐year‐old salmon. The effect was not statistically significant. The main constituents of the fat were palmitic acid (16:0), oleic acid (18:1,n‐9), gadoleic acid (20:1,n‐9) and erucic acid (22:1,n‐9). Eicosapentaenoic (EPA) and docosahexaenoic acid (DHA) were predominant among the polyunsaturated fatty acids (PUFAs). There was a significant difference between the groups in relation to the content of stearic acid (18:0), palmitoleic acid (16:1,n‐9) and oleic acid (18:1,n‐9).