کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
5136951 | 1494483 | 2017 | 27 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
A comparative analysis of lipid content and fatty acid composition in muscle, liver and gonads of Seriola fasciata Bloch 1793 based on gender and maturation stage
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کلمات کلیدی
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
پیش نمایش صفحه اول مقاله
![عکس صفحه اول مقاله: A comparative analysis of lipid content and fatty acid composition in muscle, liver and gonads of Seriola fasciata Bloch 1793 based on gender and maturation stage A comparative analysis of lipid content and fatty acid composition in muscle, liver and gonads of Seriola fasciata Bloch 1793 based on gender and maturation stage](/preview/png/5136951.png)
چکیده انگلیسی
The fat content and fatty acid profile of commercially important Seriola fasciata (Lesser amberjack) was determined in samples of muscle, liver and gonads of both genders at pre-spawning and spawning stage. Results indicated that edible muscle of pre-spawning fish had high fat content (>8%), lowering to medium fat (4-8%) content during spawning stage. Livers and gonads presented more constant and relatively high lipid contents. Saturated fatty acids constituted the majority of the fatty acids, followed by monounsaturated fatty acids, with palmitic acid and oleic acid as the major fatty acid in all tissues. EPA and DHA content increased in spawning females and highest amounts were observed in the ovaries (222 and 1440 mg/100 g respectively). Livers presented lowest PUFAs content regardless of maturity stage and Σnâ6/Σnâ3 ratio was influenced by gender in this organ. Σnâ3/Σnâ6 was gender related during pre-spawning stage, increasing in spawning maturation stage. Results highlight variations in the nutritional value of the different tissues according to maturity stage and gender, emphasizing the need for consumer awareness of these changes.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Food Composition and Analysis - Volume 59, June 2017, Pages 68-73
Journal: Journal of Food Composition and Analysis - Volume 59, June 2017, Pages 68-73
نویسندگان
Natacha Nogueira, Igor Fernandes, Tomásia Fernandes, Nereida Cordeiro,