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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.