Han Lu, Hui Hong, Yongkang Luo, Sift Desk Journals Open Access Journals
{"title":"The seasonal fatty acids composition in different tissues of farmed common carp (Cyprinus carpio).","authors":"Han Lu, Hui Hong, Yongkang Luo, Sift Desk Journals Open Access Journals","doi":"10.25177/jfst.1.1.2","DOIUrl":null,"url":null,"abstract":"The seasonal fatty acid composition in viscera, muscle, bones, and skin of farmed common carp (Cyprinus carpio) was determined in spring (March), summer (June), autumn (September), and winter (December) (% of total fatty acids). Palmitic acid (C16:0) and oleic acid (C18:1n-9) were the most abundant saturated fatty acid (SFA) and monounsaturated fatty acids (MUFA), respectively. Linoleic acid (C18:2n-6), arachidonic acid (C20:4n-6), docosahexaenoic acid (DHA), and linolenic acid (C18:3n-3) were the most abundant polyunsaturated fatty acids (PUFA). All tissues had a lower percentage of MUFA but higher PUFA in the summer compared to the other seasons. The results of principle components analysis (PCA) and cluster analysis (CA) suggested that fatty acid composition of common carp in summer could be distinguished from other seasons, but source of the oil in the tissue could not be determined.","PeriodicalId":16004,"journal":{"name":"Journal of Food Science and Technology-mysore","volume":"31 1","pages":""},"PeriodicalIF":2.6000,"publicationDate":"2016-01-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"3","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Food Science and Technology-mysore","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.25177/jfst.1.1.2","RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
引用次数: 3
Abstract
The seasonal fatty acid composition in viscera, muscle, bones, and skin of farmed common carp (Cyprinus carpio) was determined in spring (March), summer (June), autumn (September), and winter (December) (% of total fatty acids). Palmitic acid (C16:0) and oleic acid (C18:1n-9) were the most abundant saturated fatty acid (SFA) and monounsaturated fatty acids (MUFA), respectively. Linoleic acid (C18:2n-6), arachidonic acid (C20:4n-6), docosahexaenoic acid (DHA), and linolenic acid (C18:3n-3) were the most abundant polyunsaturated fatty acids (PUFA). All tissues had a lower percentage of MUFA but higher PUFA in the summer compared to the other seasons. The results of principle components analysis (PCA) and cluster analysis (CA) suggested that fatty acid composition of common carp in summer could be distinguished from other seasons, but source of the oil in the tissue could not be determined.
期刊介绍：
The Journal of Food Science and Technology (JFST) is the official publication of the Association of Food Scientists and Technologists of India (AFSTI). This monthly publishes peer-reviewed research papers and reviews in all branches of science, technology, packaging and engineering of foods and food products. Special emphasis is given to fundamental and applied research findings that have potential for enhancing product quality, extend shelf life of fresh and processed food products and improve process efficiency. Critical reviews on new perspectives in food handling and processing, innovative and emerging technologies and trends and future research in food products and food industry byproducts are also welcome. The journal also publishes book reviews relevant to all aspects of food science, technology and engineering.
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