Fatty Acid Compositions of Silver Catfish, Pangasius sp. Farmed in Several Rivers of Pahang, Malaysia
Autor: | Elyna Fatinie Jamil, Ridzwan Hashim, Farah Hanis Zulkipli, Jamaluddin Mohd Daud |
---|---|
Rok vydání: | 2015 |
Předmět: |
chemistry.chemical_classification
biology General Chemical Engineering Linoleic acid Fatty acid Pangasius General Medicine General Chemistry biology.organism_classification Eicosapentaenoic acid Palmitic acid chemistry.chemical_compound chemistry Biochemistry Docosahexaenoic acid Saturated fatty acid Food science Polyunsaturated fatty acid |
Zdroj: | Journal of Oleo Science. 64:205-209 |
ISSN: | 1347-3352 1345-8957 |
Popis: | Pangasius micronemus (Black Pangasius sp.) and Pangasius nasutus (Fruit Pangasius sp.) are two species of silver catfish widely consumed in Malaysia. The present study evaluated fatty acid profiles of fish muscles in these two Pangasius sp. from different farms and locations to determine which species or location is better in term of lipid quality. The results showed MUFAs (Monounsaturated fatty acid) content was highest (35.0-44.4%) followed by SFA (Saturated fatty acid) [32.0-41.5%] and PUFAs (polyunsaturated fatty acids) [9.3-19.3%]. P. micronemus of Sg. Kanchong displayed higher palmitic acid (SFA; 29.0%) than P. nasutus from Peramu (23.5%). In contrast, oleic acid (MUFA) revealed highest in P. nasutus (38.1%) while lowest in P. micronemus of Sg. Kanchong (29.7%). Additionally, utmost PUFAs belonged to P. micronemus of Sg. Kanchong (19.3%) and lower most in P. nasutus from Peramu (9.3%). P. micronemus presented with a higher EPA (eicosapentaenoic acid) [1.0-1.4%], DHA (Docosahexaenoic acid) [1.7-2.8%] and LA (Linoleic acid) [11.8-12.0%] than P. nasutus (EPA; 0.3%, DHA; 1.0%, LA; 4.8%). However, P. nasutus established higher GLA (gamma-linolenic acid) [0.4%] than P. micronemus (0.04-0.06%). Both Pangasius sp. can be regarded as good supplies of omega-3 and omega-6. Overall, P. micronemus from Sg. Kanchong is the best choice among all for reason high in EPA and DHA. |
Databáze: | OpenAIRE |
Externí odkaz: |