New Zealand Journal of Marine and Freshwater Research abstracts
Lipid contents and fatty acid composition of some New Zealand freshwater finfish and marine finfish, shellfish, and roes
PETER VLIEG DENIS R. BODY
Biotechnology Division
Department of Scientific and Industrial Research
Private Bag, Palmerston North, New Zealand
Abstract
Lipid and fatty acid levels in the edible flesh of 6 freshwater finfish, 60 marine finfish, 9 molluscs, 3 crustaceans, and 6 fish roes from the New Zealand fishing area were determined. Marine wax esters were detected in the fillet of orange roughy
(Hoplosthetus atlanticus), black oreo dory
(Neocyttus rhomboidalis), and smooth oreo dory
(Pseudocyttus maculatus), and in all finfish roes studied. The commonly found distribution of the major fatty acids moieties (i.e., C16:0, C18:l n-9, C20:5 «-3, and C22:6
n-3) in marine oils was observed in all species examined except orange roughy. The n-3 polyunsaturated fatty acid content of each species is given.
Keywords chemical analysis; fish oil; fish roe; lipid composition; human nutrition
New Zealand Journal of Marine and Freshwater Research, 1988, Vol. 22: 151-162 Crown copyright 1988Received 22 July 1986; accepted 16 February 1987
PDF file of entire paper: medium quality (583K); (scanned from paper original: notes about this process)
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