Fatty acid profiles in marine and freshwater fish from fish markets in northeastern Poland

Abstract

monounsaturated, 3.40-11.51% n-6 polyunsaturated, and 18.74-45.42% n-3 polyunsaturated acid. Marine fish contained significantly more Ón-3 PUFA (29.79%), EPA (12.26%), DHA (13.20%), and a higher n-3/n-6 (6.95) ratio than freshwater fish (13.13, 2.47, 7.14, 1.29%) (P £ 0.05). There were statistically significant differences in the n-3/n-6 ratio among fish species (cod (13.40) > sole (8.47) > flounder (4.30) > rainbow trout (2.41) > catfish (1.83) » salmon (1.63) > tilapia (0.57) » pangasius (0.36) (P £ 0.05)).

Fatty Acid Profile of Fat of Grass Carp, Bighead Carp, Siberian Sturgeon, and Wels Catfish

“…Badiani et al [29] showed a higher SFA level in sturgeon (25.99%). Four fish species discussed in this study contained less SFA compared to other freshwater fish species like pike, zander, bream, tilapia, and pangasius, whose SFA level was between 36.28% and 42.18% [22,30]. Palmitic acid (C16:0) was the dominant SFA in the analyzed fish, from 10.50% in wels catfish up to 24.66% in grass carp, contributing 64.34%-78.61% of the total saturated fatty acid (SFA).…”

“…Palmitic acid (C16:0) was the dominant SFA in the analyzed fish, from 10.50% in wels catfish up to 24.66% in grass carp, contributing 64.34%-78.61% of the total saturated fatty acid (SFA). Palmitic acid was also found as the major SFA in the lipids of many freshwater fish species with percentage 16.83%-29.19% [22,30]. Stearic (C18:0) and myristic acid (C14:0) followed palmitic acid with regard to the quantity in the saturated fatty acid group determined in the fat of grass carp, bighead carp, wels catfish, and Siberian sturgeon.…”

Nutritional Value and Contaminant Risk Assessment of Some Commercially Important Fishes and Crawfish of Lake Trasimeno, Italy

“…Particularly, fish are considered a very important source of n-3 polyunsaturated fatty acids (PUFA), especially eicosapentaenoic (EPA, C 20:5n-3) and docosahexaenoic (DHA, C 22:6n-3) [1,2]. Several clinical studies have demonstrated the relationship between n-3 PUFA intake and both the maintenance of physiological functions (optimal cardiovascular system, brain and vision functioning) and the prevention of certain health conditions (coronary artery disease and cancer), as well as the positive effects of n-3 PUFA consumption on some diseases (arthritis, hypertension, and diabetes mellitus) [3,4]. It is generally recognized that freshwater fish meat generally contains lower proportions of C 20, C 22, and n-3 PUFA but higher amounts of C 18 and n-6 PUFA, in particular 18:2n-6, than marine fish [5].…”

Changes in Enzymatic Activity of Fish and Slaughter Animals’ Meat after High Pressure Treatment at Subzero Temperatures

“…Higher pressure-resistance of proteolytic salmon enzymes compared to cod enzymes may be due to the protective effect of lipids. Salmon fl esh contains about 7%, and cod fl esh only 0.5-1% of lipids [Łuczyńska et al, 2014;Zeng et al, 2010]. In the available literature, there is no data on the activity of proteases in salmon fl esh as affected by pressure treatment.…”