Korean Journal of Fisheries and Aquatic Sciences (한국수산과학회지)

The Korean Society of Fisheries and Aquatic Science (한국수산과학회)
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Proximate and Fatty Acid Compositions of Three Species of Imported and Domestic Freshwater Fishes

수입산 및 국내산 담수어류 3종의 일반성분과 지방산 조성

  • Moon, Soo-Kyung (Department of Food and Nutrition/Institute of Marine Industry, Gyeongsang National University) ;
  • Lee, Doo-Seog (Food & Safety Research Division, National Fisheries Research & Development Institute) ;
  • Yoon, Ho-Dong (Food & Safety Research Division, National Fisheries Research & Development Institute) ;
  • Kim, Yeon-Kye (Food & Safety Research Division, National Fisheries Research & Development Institute) ;
  • Yoon, Na Young (Food & Safety Research Division, National Fisheries Research & Development Institute) ;
  • Kim, In-Soo (Department of Food and Nutrition/Institute of Marine Industry, Gyeongsang National University) ;
  • Jeong, Bo-Young (Department of Food and Nutrition/Institute of Marine Industry, Gyeongsang National University)
  • 문수경 (경상대학교 식품영양학과/해양산업연구소) ;
  • 이두석 (국립수산과학원 식품안전과) ;
  • 윤호동 (국립수산과학원 식품안전과) ;
  • 김연계 (국립수산과학원 식품안전과) ;
  • 윤나영 (국립수산과학원 식품안전과) ;
  • 김인수 (경상대학교 식품영양학과/해양산업연구소) ;
  • 정보영 (경상대학교 식품영양학과/해양산업연구소)
  • Received : 2012.10.09
  • Accepted : 2012.11.21
  • Published : 2012.12.31
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Abstract

The proximate and fatty acid compositions of the edible portion of three species of cultured freshwater fish (common eel Anguilla japonica, rainbow trout Onchorhynchus mykiss, and Israeli carp Cyprinus carpio) were compared between imports from China and domestically produced specimens. The lipid contents of cultured common eel and rainbow trout were rich in imported fishes (20.4 and 12.2%, respectively) compared with those in domestic ones (16.0 and 8.01%, respectively), while those of Israeli carp were rich only in the domestically produced specimens (8.06 and 3.07%, respectively). There was a negative correlation between the lipid and moisture contents in all fish samples (r =-0.86). The protein contents ranged from 16.6 to 21.3% in domestic fishes and 15.3 to 19.1% in imported ones. The most prominent fatty acids in the fishes were: saturated fatty acids, 16:0, 18:0 and 14:0; monounsaturated fatty acids, 18:1n-9, 16:1n-7 and 18:1n-7; and polyunsaturated fatty acids (PUFA), 18:2n-6, 22:6n-3 (docosahexaenoic acid, DHA), and 20:5n-3 (eicosapentaenoic acid, EPA). The percentage of n-3 PUFA (e.g., DHA, 22:5n-3, EPA, and 18:3n-3) was higher in domestic common eel and Israeli carp than in imported ones, but similar in domestic and imported rainbow trout, and higher in domestic wild rainbow trout than in cultured ones. On the other hand, all of the cultured freshwater fishes contained a relatively large amount of 18:2n-6, which is a characteristic fatty acid in cultured fish lipids.

Keywords

References

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