Fatty acid composition in ocean‐ranched Atlantic salmon (Salmo salar)

• Published in: International Journal of Food Science & Technology
• Main Authors: Jónsson, Ásbjörn, Pálmadóttir, Heiöa, Kristbergsson, Kristberg
• Format: Article in Journal/Newspaper
• Language: English
• Published: Wiley 1997
• Subjects: Atlantic salmon; Salmo salar
• Online Access: http://dx.doi.org/10.1111/j.1365-2621.1997.tb02130.x; https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1111%2Fj.1365-2621.1997.tb02130.x; http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1997.tb02130.x/fullpdf

Summary The difference in fat content and fatty acid composition in the muscle of one‐and two‐year‐old ocean‐ranched Atlantic salmon ( Salmo salar ) was studied and compared using spot samples. The fat content in the muscle of 1‐year‐old salmon was 4.8% of wet weight, and 5.0% in 2‐year‐old salmon. The effect was not statistically significant. The main constituents of the fat were palmitic acid (16:0), oleic acid (18:1,n‐9), gadoleic acid (20:1,n‐9) and erucic acid (22:1,n‐9). Eicosapentaenoic (EPA) and docosahexaenoic acid (DHA) were predominant among the polyunsaturated fatty acids (PUFAs). There was a significant difference between the groups in relation to the content of stearic acid (18:0), palmitoleic acid (16:1,n‐9) and oleic acid (18:1,n‐9).