TAILIEUCHUNG - Acids béo trong một số loài cá nước ngọt
The aims of this paper were to investigate the component fatty acids of some freshwater fish species by comparing the levels of essential fatty acids present. The FAME were determined by GC-MS and were identified using retention time locked methods and retention time databases. The fatty acids profiles include minor amounts of odd-number, branched-chain, and even-number fatty acids as well as saturated components, the MUFA and PUFA. The major SFA were C14:0 and C16:0. The C18:1 was the prominent MUFA | The aims of this thesis was to investigate the component fatty acids of some freshwater fish species as well as compare the nutritional quality of freshwater fish with that of marine fish by comparing the levels of essential fatty acids present. A systematic review of the scientific-medical literature was included, in order to appraises, and synthesizes the evidences for the economic potentials accruable from these natural resources as regard their contents of 5,8,11,14-eicosatetraenoic acid (EPA) and 4,7,10,13,16,19-docosahexaenoic acid (DHA). The overall significance of this study based on the fatty acid composition of the fish speices revealed that although the freshwater fish have irregular content of fatty acid, they are however, good source of omega-6 EFA. The high percent of branched and saturated fatty acid in freshwater fish gives them an advantage in curing processing. The freshwater fish have also good oil quality because of the high content of 18:2n-6 and 20:4n-6 Fatty acids.
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