The fatty acid composition of the lipids from two species of hake

Abstract

The fatty acid composition of lipids extracted from the livers, muscle and skin of two hake species Merluccius capensis and M. paradoxus were studied. In one instance a comparison was made between the fatty acid composition of the phospholipid and triglyceride fractions of the lipids.In pre-spawning fish there appears to be a tendency for M. capensis to have fat of higher unsaturation than M . paradoxus. The only consistent species difference found was the high level of unsaturation of skin lipids relative to muscle lipids in M . paradoxus, a species living at greater depth and lower water temperatures.The major saturated fatty acid in hake lipids is that with 16 carbon atoms, the major monoenoic acid the one with 18 carbon atoms, while CZzE6 is the dominant polyenoic fatty acid and CZe5 the second most plentiful in hake lipids.Phospholipids form a small proportion of the lipid from dark muscle. They are particularly rich in the fatty acids C16:o and C22:6.

Distribution of the Lipid Classes and Eicosapentaenoic (20:5) and Docosahexaenoic (22:6) Acids in Different Sites in Blue Mackerel (Scomber australasicus) Fillets

“…This data confirmed earlier observations of Wessels and Spark (1973), when they compared the iodine values of fatty acids from similar sources. This finding is further confirmed when compared with the different phospholipid class fatty acids of both dark and white freshwater fish tissues (Mai and Kinsella, 1979).…”

Peroximate composition and different types of amino acids analysis of economically important finfishes – Sardinella fimbriata, Scomberomorus guttatus in Nagapattinam Coast, Tamil Nadu, India

“…The amino acid profile also varied in different regions of fishes. Fatty acid of muscle composition has been recorded for Merluccius capensis, M. paradoxus (Wessels and Spark, 1973) and M. australis (Vlieg and Body, 1988). Krajnovic-Ozretic et al (1994) experimental elevated attentiveness of extremely unsaturated fatty acids (n-3) in white and liver muscle of natural sea bass compared to their farmed counterparts.…”