Nom du corpus

Corpus Systématique Animale

Titre du document

Fatty acid content and composition of freshwater finfish

Lien vers le document
Éditeur
Springer (journals)
Langue(s) du document
Anglais
Type de document
Research-article
Nom du fichier dans la ressource
Poissons_v2b_003195
Auteur(s)
  • J. E. Kinsella 1
  • J. L. Shimp 1
  • J. Mai 1
  • J. Weihrauch 1
Affiliation(s)
  • 1) Department of Food Science, Cornell University, 14853, Ithaca, NY
Résumé

Abstract and Summary: The fatty acid content and composition of 18 species of freshwater fish filets were determined. The fat content and composition varied with anatomical location. The anterior ventral regions of trout and salmon contained more lipids than the posterior dorsal sections. Marked variations in fatty acid composition between species were observed. Palmitic (C16:0), palmitoleic (C16:1), oleic (C18:l), eicosapentaenoic (C20:5 ?3), and docosahexaenoic (C22:6 ?3) were the most abundant fatty acids. The fatty acids were tabulated according to the number and positions of the double bonds. Significant quantities of ?6 C18:2 and C20:4 fatty acids were found in several species.

Catégories Science-Metrix
  • 1 - health sciences
  • 2 - biomedical research
  • 3 - nutrition & dietetics
Catégories INIST
  • 1 - sciences appliquees, technologies et medecines
  • 2 - sciences biologiques et medicales
  • 3 - sciences biologiques fondamentales et appliquees. psychologie
  • 4 - psychologie. psychophysiologie
Catégories Scopus
  • 1 - Physical Sciences ; 2 - Chemistry ; 3 - Organic Chemistry
  • 1 - Physical Sciences ; 2 - Chemical Engineering ; 3 - General Chemical Engineering
Catégories WoS
  • 1 - science ; 2 - food science & technology
  • 1 - science ; 2 - chemistry, applied
Identifiant ISTEX
7EE331C0C1132DB7522B186C9ABE0D43A4A26FEC
Revue

Journal of the American Oil Chemists’ Society

Année de publication
1977
Présence de XML structuré
Non
Version PDF
1.3
Score qualité du texte
8.212
Sous-corpus
  • Poissons
Type de publication
Journal
ark:/67375/1BB-HP5S4P8P-L
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