FATTY-ACID COMPOSITION OF SOME MALAYSIAN FRESH-WATER FISH

被引：10

作者：

RAHMAN, SA ^{[1
]}

HUAH, TS ^{[1
]}

HASSAN, O ^{[1
]}

DAUD, NM ^{[1
]}

机构：

[1] UNIV KEBANGSAAN MALAYSIA,FAC LIFE SCI,DEPT ZOOL,BANGUI 43600,MALAYSIA

来源：

FOOD CHEMISTRY | 1995年 / 54卷 / 01期

关键词：

D O I：

暂无

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Total lipids extracted from 20 species of freshwater fish in Malaysia were analyzed for their total fat and fatty acids composition. Most of the fish contained less than 20% lipid by weight. The composition of fatty acids showed that total monounsaturated fatty acids (17-53%) were the highest, followed by saturated (15-43%) and polyunsaturated (12-25%). The total omega-6 fatty acids (2.43-26.2%) were found to be higher than the omega-3 (1-11%). Most of the fish had an omega-3/omega-6 ratio of less than 1 except for Siamese Sepal (3.38), Black Siakap (2.20) and Tilapa (1.26).

引用

页码：45 / 49

页数：5

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