FOOD SCIENCE

• Component Analysis • Previous Articles     Next Articles

Analysis and Evaluation of Fat Content and Fatty Acid Composition of Liza haematocheila

YANG Wenping1,2, WANG Aimin1,*, LÜ Linlan1,3, LIU Fei1, YU Yebing1   

  1. 1. Jiangsu Province Coastal Aquaculture Fish Feed Engineering Technology Research Center, Key Laboratory for Aquaculture and
    Ecology of Coastal Pool of Jiangsu Province, School of Ocean and Bioengineering, Yancheng Institute of Technology,
    Yancheng 224051, China; 2. Key Laboratory of Animal Origin Food Production and Safety Guarantee of Jiangsu Province,
    College of Animal Science and Technology, Nanjing Agricultural University, Nanjing 210095, China;
    3. Yancheng Tian Bang Feed Technology Co. Ltd., Yancheng 224014, China
  • Online:2015-10-25 Published:2015-10-20
  • Contact: WANG Aimin

RichHTML

1

PDF (PC)

313

Abstract:

To explore the application value of mullets (Liza haematocheila), six tissues including fish head, skin, dorsal
muscle, abdominal muscle, liver and abdominal fat of mullets (average weight (445.8 ± 26.9) g) from coastal beach pools
in Jiangsu Province were investigated for fat distribution, fat properties and fatty acid composition. Lipid content was
determined using Soxhlet extraction, and iodine value and acid value were measured using titration method, and fatty
acid composition was identified by gas chromatograph-mass spectrometry (GC-MS). The results showed that significant
differences in fat contents were observed among six tissues (P < 0.05), and that the fat contents of dorsal muscle and
abdominal muscle were 3.66% and 10.16%, respectively. The fats of mullets were highly unsaturated with iodine value
in the range of 90–106 g/100 g. The fatty acid values were high, which were between 4 and 9 mg KOH/g. The lipids of
mullets were of good quality, rich in C22:6n 3 (docosahexaenoic acid, DHA) and C20:5n 3 (eicosapentaenoic acid, EPA). The
proportions of saturated fatty acids (SFA), monounsaturated fatty acids (MUFA), and polyunsaturated fatty acids (PUFA) of
fish head, dorsal muscle and abdominal muscle of mullets were about 1:1.5: (0.7-0.8), and reasonable ratios between n-3 and
n-6 PUFAs in the range of 0.7–0.8 were observed. As for the liver and abdominal fats, plenty of n-3 and n-6 PUFA were
found. Therefore, the viscera of mullets could also have good utilization prospect.

Key words: Liza haematocheila, fat, iodine value, acid value, fatty acid composition

CLC Number: