Lipid class and fatty acid composition of meat and nonmeat components of selected seafoods.

Bhaskar, N. and Swapna, H. C. and Hemavathi, D. (2012) Lipid class and fatty acid composition of meat and nonmeat components of selected seafoods. Indian Journal of Fisheries, 59 (1). pp. 133-139.

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Abstract

Lipid extracts from meat, head and processing waste of selected Indian seafoods, viz., tuna, seerfish and shrimp were analyzed for lipid class distribution and fatty acid profile. Total lipid (TL) content was in the range of 18.8–30.1% in head, 10.34-25.23% in meat and 8.3-14.4% in waste, on dry weight basis. The highest TL was in seerfish head (30.10 %) and least in shrimp meat (25.23%). Neutral lipids (NL) were the dominant lipid class with highest being in head portions of the analysed samples (74.5-79%). Docosahexaenoic acid (DHA) was found in concentrations as high as 41.6% of total fatty acids in the phospholipids (PL) fraction of tuna meat. The present study highlights the utility value of marine by-products as a potential source of essential fatty acids like eicosapentaenoic acid (EPA) and DHA.

Item Type:	Article
Uncontrolled Keywords:	DHA, Fatty acid composition, Lipid class, Metapenaeus monoceros, Seerfish, Tuna
Subjects:	600 Technology > 08 Food technology > 19 Lipids-oils/fats 600 Technology > 08 Food technology > 28 Meat, Fish & Poultry
Divisions:	Meat Fish and Poultry Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	08 May 2012 09:45
Last Modified:	11 Oct 2018 09:49
URI:	http://ir.cftri.res.in/id/eprint/10689

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