COMPOSITION OF LIPIDS AND FATTY ACIDS IN MUSCLE TISSUE OF CHUB MACKEREL SCOMBER JAPONICUS
Composition of fatty acids of lipids in muscle tissue of chub mackerel is determined, in dependence on its body size. For the small-sized mackerel (< 20 cm), the lipids content is evaluated as 8.5 ± 0.5 % of the body weight, whereas for the large-sized fish (> 20 cm) it is 23.2 ± 1.2 %...
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| Format: | Article |
| Language: | Russian |
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Transactions of the Pacific Research Institute of Fisheries and Oceanography
2019-03-01
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| Series: | Известия ТИНРО |
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| Online Access: | https://izvestiya.tinro-center.ru/jour/article/view/458 |
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| author | L. V. Shulgina T. A. Davletshina A. M. Pavlovsky E. A. Solodova K. G. Pavel |
| author_facet | L. V. Shulgina T. A. Davletshina A. M. Pavlovsky E. A. Solodova K. G. Pavel |
| author_sort | L. V. Shulgina |
| collection | DOAJ |
| description | Composition of fatty acids of lipids in muscle tissue of chub mackerel is determined, in dependence on its body size. For the small-sized mackerel (< 20 cm), the lipids content is evaluated as 8.5 ± 0.5 % of the body weight, whereas for the large-sized fish (> 20 cm) it is 23.2 ± 1.2 %. The lipids of mackerel are distinguished by high portion of phospholipids that reaches 14.9 % for the small-sized fish and 8.4 % for the large-sized fish. The portion of unsaturated fatty acids is 74.5 % for the small-sized fish and 77.5 % for the large-sized fish. The portions of monounsaturated and polyunsatuarted fatty acids are 34.5 % and 36.2 % for the small-sized fish and 37.9 % and 36.6 % for the large-sized fish, respectively. The main part of the polyunsaturated fatty acids (85.0–86.2 %) is represented by the fatty acids of family n-3, among which docosahexaenoic (DHA) and eicosapentaenoic (EPA) acids dominate; stiоridovoic fatty acid of this family (18:4 n-3) is presented, as well, that is essential for a human organism functioning. High biological value is determined for the lipids of chub mackerel, taking into account their chemical composition. Daily demands of an adult human body for these valuable unsatuarated fatty acids could be satisfied with 100 g of meat of chub mackerel, irrespectively on its size. |
| first_indexed | 2024-03-12T03:29:36Z |
| format | Article |
| id | doaj.art-257c6e93b1004df0855184d7fa94e8e2 |
| institution | Directory Open Access Journal |
| issn | 1606-9919 2658-5510 |
| language | Russian |
| last_indexed | 2024-03-12T03:29:36Z |
| publishDate | 2019-03-01 |
| publisher | Transactions of the Pacific Research Institute of Fisheries and Oceanography |
| record_format | Article |
| series | Известия ТИНРО |
| spelling | doaj.art-257c6e93b1004df0855184d7fa94e8e22023-09-03T13:29:19ZrusTransactions of the Pacific Research Institute of Fisheries and OceanographyИзвестия ТИНРО1606-99192658-55102019-03-01196119320310.26428/1606-9919-2019-196-193-203442COMPOSITION OF LIPIDS AND FATTY ACIDS IN MUSCLE TISSUE OF CHUB MACKEREL SCOMBER JAPONICUSL. V. Shulgina0T. A. Davletshina1A. M. Pavlovsky2E. A. Solodova3K. G. Pavel4Тихоокеанский научно-исследовательский рыбохозяйственный центр; Дальневосточный федеральный университетТихоокеанский научно-исследовательский рыбохозяйственный центрТихоокеанский научно-исследовательский рыбохозяйственный центрТихоокеанский научно-исследовательский рыбохозяйственный центрТихоокеанский научно-исследовательский рыбохозяйственный центрComposition of fatty acids of lipids in muscle tissue of chub mackerel is determined, in dependence on its body size. For the small-sized mackerel (< 20 cm), the lipids content is evaluated as 8.5 ± 0.5 % of the body weight, whereas for the large-sized fish (> 20 cm) it is 23.2 ± 1.2 %. The lipids of mackerel are distinguished by high portion of phospholipids that reaches 14.9 % for the small-sized fish and 8.4 % for the large-sized fish. The portion of unsaturated fatty acids is 74.5 % for the small-sized fish and 77.5 % for the large-sized fish. The portions of monounsaturated and polyunsatuarted fatty acids are 34.5 % and 36.2 % for the small-sized fish and 37.9 % and 36.6 % for the large-sized fish, respectively. The main part of the polyunsaturated fatty acids (85.0–86.2 %) is represented by the fatty acids of family n-3, among which docosahexaenoic (DHA) and eicosapentaenoic (EPA) acids dominate; stiоridovoic fatty acid of this family (18:4 n-3) is presented, as well, that is essential for a human organism functioning. High biological value is determined for the lipids of chub mackerel, taking into account their chemical composition. Daily demands of an adult human body for these valuable unsatuarated fatty acids could be satisfied with 100 g of meat of chub mackerel, irrespectively on its size.https://izvestiya.tinro-center.ru/jour/article/view/458японская скумбрия мелкая и крупнаялипидыфосфолипидыполиненасыщенные жирные кислотыомега-3 жирные кислотыэйкозапентаеновая и докозагексаеновая кислоты |
| spellingShingle | L. V. Shulgina T. A. Davletshina A. M. Pavlovsky E. A. Solodova K. G. Pavel COMPOSITION OF LIPIDS AND FATTY ACIDS IN MUSCLE TISSUE OF CHUB MACKEREL SCOMBER JAPONICUS Известия ТИНРО японская скумбрия мелкая и крупная липиды фосфолипиды полиненасыщенные жирные кислоты омега-3 жирные кислоты эйкозапентаеновая и докозагексаеновая кислоты |
| title | COMPOSITION OF LIPIDS AND FATTY ACIDS IN MUSCLE TISSUE OF CHUB MACKEREL SCOMBER JAPONICUS |
| title_full | COMPOSITION OF LIPIDS AND FATTY ACIDS IN MUSCLE TISSUE OF CHUB MACKEREL SCOMBER JAPONICUS |
| title_fullStr | COMPOSITION OF LIPIDS AND FATTY ACIDS IN MUSCLE TISSUE OF CHUB MACKEREL SCOMBER JAPONICUS |
| title_full_unstemmed | COMPOSITION OF LIPIDS AND FATTY ACIDS IN MUSCLE TISSUE OF CHUB MACKEREL SCOMBER JAPONICUS |
| title_short | COMPOSITION OF LIPIDS AND FATTY ACIDS IN MUSCLE TISSUE OF CHUB MACKEREL SCOMBER JAPONICUS |
| title_sort | composition of lipids and fatty acids in muscle tissue of chub mackerel scomber japonicus |
| topic | японская скумбрия мелкая и крупная липиды фосфолипиды полиненасыщенные жирные кислоты омега-3 жирные кислоты эйкозапентаеновая и докозагексаеновая кислоты |
| url | https://izvestiya.tinro-center.ru/jour/article/view/458 |
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