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Lipid characterisation and distribution in the fillet of the farmed Australian native fish, Murray cod (Maccullochella peelii peelii)
journal contribution
posted on 2007-01-01, 00:00 authored by Giorgio Palmeri, Giovanni TurchiniGiovanni Turchini, S De SilvaThe objective of this study was to determine the distribution pattern of lipids and fatty acids in different tissues of farmed Murray cod (Maccullochella peelii peelii).
Differences in lipid content were found amongst different portions of the fillet, being lowest in the dorsal/cranial portion (P1) and highest in the more ventral/caudal portion (P8) (P < 0.05). The latter also recorded the highest amount of monounsaturated fatty acid (MUFA) and the lowest in polyunsaturated fatty acids (PUFA), arachidonic acid, 20:4n − 6 (ArA), docosahexaenoic acid, 22:6n − 3, (DHA) and the n3/n6 ratio. In general, lipid content in the different fillet portions was inversely correlated to PUFA and directly to MUFA. Contents of saturated fatty acids (SFA) and eicosapentaenoic acid, 20:5n − 3 (EPA) did not show any discernible trends in the different fillet portions, while significant differences in contents of DHA and ArA were observed. This study shows that lipid deposition in Murray cod varies markedly and that different fatty acids are deposited differently throughout the fillet.
Differences in lipid content were found amongst different portions of the fillet, being lowest in the dorsal/cranial portion (P1) and highest in the more ventral/caudal portion (P8) (P < 0.05). The latter also recorded the highest amount of monounsaturated fatty acid (MUFA) and the lowest in polyunsaturated fatty acids (PUFA), arachidonic acid, 20:4n − 6 (ArA), docosahexaenoic acid, 22:6n − 3, (DHA) and the n3/n6 ratio. In general, lipid content in the different fillet portions was inversely correlated to PUFA and directly to MUFA. Contents of saturated fatty acids (SFA) and eicosapentaenoic acid, 20:5n − 3 (EPA) did not show any discernible trends in the different fillet portions, while significant differences in contents of DHA and ArA were observed. This study shows that lipid deposition in Murray cod varies markedly and that different fatty acids are deposited differently throughout the fillet.
History
Journal
Food chemistryVolume
102Issue
3Pagination
796 - 807Publisher
Elsevier BVLocation
Amsterdam, NetherlandsPublisher DOI
ISSN
0308-8146eISSN
1873-7072Language
engNotes
Available online 21 August 2006.Publication classification
C1 Refereed article in a scholarly journalCopyright notice
2006, ElsevierUsage metrics
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No categories selectedKeywords
EPADHAfillet portionsPUFAfatty acidsScience & TechnologyPhysical SciencesLife Sciences & BiomedicineChemistry, AppliedFood Science & TechnologyNutrition & DieteticsChemistryTROUT SALMO-TRUTTAFATTY-ACID-COMPOSITIONYELLOWTAIL SERIOLA-QUINQUERADIATACHEMICAL-COMPOSITIONMUSCLEPERFORMANCEGROWTHWILDOILIDENTIFICATION
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