Six Northwest Atlantic Finfish Species as a Potential Fish Oil Source

• Published in: Journal of Food Science
• Main Authors: KRZYNOWEK, JUDITH, MURPHY, JENNY, PARISER, E. RAY, CLIFTON, ARTHUR B.
• Format: Article in Journal/Newspaper
• Language: English
• Published: Wiley 1990
• Subjects: Northwest Atlantic
• Online Access: http://dx.doi.org/10.1111/j.1365-2621.1990.tb03614.x; https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1111%2Fj.1365-2621.1990.tb03614.x; http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1990.tb03614.x/fullpdf

ABSTRACT Lipid, cholesterol, and fatty acid data were determined for six species of fish caught off the coast of Massachusetts on several sampling dates. The fattier fish (>5% fat) had low calculated levels of cholesterol per gram of fat (2–14 mg/g). However, low levels of cholesterol in edible flesh (50 mg/100g) amounted to large amounts of cholesterol per gram fat (17–70 mg/g) for lean fish (<5% fat). Wide fluctuations in fat content of the fatty species were paralleled by changes in fatty acid composition. All species would yield about 35% 20‐carbon polyunsaturated fatty acids (PUFA) if the 20‐carbon monoenes were removed.