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Table 4 Total fat content, FA proportion and FA content of Alaska pollock 1 products depending on breading

From: Survey of n- 3 and n-6 polyunsaturated fatty acids in fish and fish products

  Relative FA amount [% of FAME] Absolute FA amount [% of fresh weight]
  Pure fillets Fish fingers with removed coating Fish fingers with coating Pure fillets Fish fingers with removed coating Fish fingers with coating
  (n = 4) (n = 6) (n = 7) (n = 4) (n = 6) (n = 7)
  Mean ± SD Mean ± SD Mean ± SD Mean ± SD Mean ± SD Mean ± SD
Total fat [wt %]     0.77 ± 0.31 b 0.88 ± 0.26 b 7.85 ± 1.61 a
FA       
 C16:0 20.7 ± 1.55a 16.0 ± 0.83b 7.48 ± 1.75c 0.16 ± 0.01b 0.14 ± 0.01b 0.59 ± 0.14a
 C18:0 3.36 ± 0.32a 3.02 ± 0.31b 3.36 ± 0.34a 0.03 ± 0.00b 0.03 ± 0.00b 0.26 ± 0.03a
 C18:1 n-9 (OA) 6.81 ± 0.46c 16.5 ± 1.79b 29.6 ± 7.43a 0.05 ± 0.00c 0.15 ± 0.02b 2.32 ± 0.58a
n -3 PUFA 50.2 ± 1.09 a 33.6 ± 4.13 b 3.83 ± 1.60 c 0.39 ± 0.01 a 0.30 ± 0.04 a 0.30 ± 0.13 a
 C18:3 n-3 (ALA) 0.29 ± 0.08c 0.94 ± 0.59b 1.69 ± 1.58a 0.00 ± 0.00b 0.01 ± 0.01b 0.13 ± 0.12a
 C18:4 n-3 (SDA) 0.43 ± 0.09a 0.30 ± 0.08b 0.02 ± 0.01c 0.00 ± 0.00a 0.00 ± 0.00a 0.00 ± 0.00a
 C20:4 n-3 0.37 ± 0.07a 0.23 ± 0.05b 0.01 ± 0.01c 0.00 ± 0.00a 0.00 ± 0.00a 0.00 ± 0.00a
 C20:5 n-3 (EPA) 18.4 ± 0.81a 12.1 ± 1.61b 0.82 ± 0.16c 0.14 ± 0.01a 0.11 ± 0.01a 0.06 ± 0.01b
 C22:5 n-3 (DPA) 1.26 ± 0.13a 0.88 ± 0.27b 0.07 ± 0.01c 0.01 ± 0.00a 0.01 ± 0.00a 0.01 ± 0.00a
 C22:6 n-3 (DHA) 29.4 ± 1.24a 19.1 ± 2.45b 1.20 ± 0.25c 0.23 ± 0.01a 0.17 ± 0.02a† 0.09 ± 0.02b
 ∑ EPA & DHA 47.8 ± 1.10a 31.2 ± 4.02b 2.02 ± 0.40c 0.37 ± 0.01a 0.27 ± 0.04a† 0.16 ± 0.03b
n -6 PUFA 2.58 ± 0.43 c 19.0 ± 6.85 b 51.5 ± 7.66 a 0.02 ± 0.00 b 0.17 ± 0.06 b 4.04 ± 0.60 a
 C18:2 n-6 (LA) 1.07 ± 0.46c 18.0 ± 6.90b 51.4 ± 7.67a 0.01 ± 0.00b 0.16 ± 0.06b 4.03 ± 0.60a
 C18:3 n-6 (GLA) 0.13 ± 0.02a 0.09 ± 0.03b 0.01 ± 0.01c 0.00 ± 0.00a 0.00 ± 0.00a 0.00 ± 0.00a
 C20:4 n-6 (AA) 0.96 ± 0.08a 0.61 ± 0.05b 0.04 ± 0.01c 0.01 ± 0.00a 0.01 ± 0.00a 0.00 ± 0.00b
 C22:5 n-6 0.21 ± 0.02a 0.14 ± 0.02b 0.01 ± 0.01c 0.00 ± 0.00a 0.00 ± 0.00a 0.00 ± 0.00a
n -3/∑ n -6 19.8 ± 3.04 a 2.19 ± 1.48 b 0.08 ± 0.04 c 19.8 ± 3.04 a 2.19 ± 1.48 b 0.08 ± 0.04 c
n -6/∑ n -3 0.05 ± 0.01 c 0.59 ± 0.28 b 16.0 ± 7.67 a 0.05 ± 0.01 c 0.59 ± 0.28 b 16.0 ± 7.67 a
 ∑ SFA 26.0 ± 1.14a 20.7 ± 0.69b 12.2 ± 1.87c 0.20 ± 0.01b 0.18 ± 0.01b 0.96 ± 0.15a
 ∑ MUFA 18.4 ± 0.34b 24.9 ± 3.00ab 31.7 ± 7.96a 0.14 ± 0.00b 0.22 ± 0.03b 2.49 ± 0.62b
 ∑ PUFA 53.2 ± 1.29a 52.9 ± 3.11a 55.5 ± 6.71a 0.41 ± 0.01b 0.47 ± 0.03b 4.36 ± 0.53a
  1. 1Theragra chalcogramma.abc Means with different superscript letters indicate significant differences, P≤0.05; P≤0.1 compared to pure fillets. AA, arachidonic acid; ALA, α-linolenic acid; DHA, docosahexaenoic acid; DPA, docosapentaenoic acid; EPA, eicosapentaenoic acid; GLA, γ-linolenic acid; LA, linoleic acid; OA, oleic acid; SDA, stearidonic acid.