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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