Fatty acid composition in ocean-ranched Atlantic salmon (Salmo salar)

Ásbjörn Jónsson*, Heiòa Pálmadóttir, Kristberg Kristbergsson

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

5 Citations (Scopus)

Abstract

The difference in fat content and fatty acid composition in the muscle of one-and two-year-old ocean-ranched Atlantic salmon (Salmo salar) was studied and compared using spot samples. The fat content in the muscle of 1-year-old salmon was 4.8% of wet weight, and 5.0% in 2-year-old salmon. The effect was not statistically significant. The main constituents of the fat were palmitic acid (16:0), oleic acid (18:1,n-9), gadoleic acid (20:1,n-9) and erucic acid (22:1,n-9). Eicosapentaenoic (EPA) and docosahexaenoic acid (DHA) were predominant among the polyunsaturated fatty acids (PUFAs). There was a significant difference between the groups in relation to the content of stearic acid (18:0), palmitoleic acid (16:1,n-9) and oleic acid (18:1,n-9).

Original languageEnglish
Pages (from-to)547-551
Number of pages5
JournalInternational Journal of Food Science and Technology
Volume32
Issue number6
DOIs
Publication statusPublished - Dec 1997

Other keywords

  • Farmed salmon
  • Fat content
  • PUFAs

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