[feed] Atom [feed] RSS 1.0 [feed] RSS 2.0

Lipid classes and Fatty acid profile of selected Indian Freshwater Fishes

Swapna, H. C. and Amit Kumar, Rai and Bhaskar, N. and Sachindra, N. M. (2010) Lipid classes and Fatty acid profile of selected Indian Freshwater Fishes. Journal of Food Science and Technology, 47 (4). 394–-400.

[img] PDF
Restricted to Registered users only

Download (628kB)


Lipid extracts from meat, head and viscera of Indian fresh water fi shes, viz.,catla, rohu, mrigal, common carp and tilapia were analyzed for lipid class distribution and fatty acid profi le. The yield of meat ranged from 66.0–79.5% and total lipid content in meat was 0.8–3.8%. The total lipid content was higher (>4.0%) in head and viscera. Neutral lipids constituted 71.5–93.3% of the total lipid extract. Higher glycolipid content of 25.2% was observed in lipid extract from meat of common carp and higher phospholipid content (13.7%) was observed in lipid extract from meat of mrigal. Hydrocarbons, sterolesters and triacylglycerol were the major fractions of neutral lipids. Unsaturated fatty acids dominated in all the samples. Palmitic and oleic acids were the major fatty acids found in all the lipid extracts. Docosahexaenoic acid content was higher than 3% in lipid extract from meat of all the fi shes. However, in most of the fi shes, the content of eicosapentaenoic acid and docosahexaenoic acid were higher in visceral lipids.

Item Type: Article
Uncontrolled Keywords: Carps Tilapia Fatty acid Lipid class Lipase Acid value
Subjects: 500 Natural Sciences and Mathematics > 04 Chemistry and Allied Sciences > 17 Fatty Acid Chemistry
600 Technology > 08 Food technology > 28 Meat, Fish & Poultry
Divisions: Meat Fish and Poultry Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 28 Sep 2010 07:01
Last Modified: 28 Dec 2011 10:18
URI: http://ir.cftri.com/id/eprint/9728

Actions (login required)

View Item View Item