FATTY-ACID COMPOSITION OF SOME MALAYSIAN FRESH-WATER FISH

Authors
RAHMAN SA HUAH TS HASSAN O DAUD NM
Citation
Sa. Rahman et al., FATTY-ACID COMPOSITION OF SOME MALAYSIAN FRESH-WATER FISH, Food chemistry, 54(1), 1995, pp. 45-49
Citations number
26
Categorie Soggetti
Food Science & Tenology","Nutrition & Dietetics","Chemistry Applied
Journal title
Food chemistry → ACNP
ISSN journal
03088146
Volume
54
Issue
1
Year of publication
1995
Pages
45 - 49
Database
ISI
SICI code
0308-8146(1995)54:1<45:FCOSMF>2.0.ZU;2-8
Abstract
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%) wer e 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 high er than the omega-3 (1-11%). Most of the fish had an omega-3/omega-6 r atio of less than 1 except for Siamese Sepal (3.38), Black Siakap (2.2 0) and Tilapa (1.26).