Characteristics of lipid of muscles in three species of deep-sea sharks caught in Suruga Bay
2017
Koizumi, K. | Takino, S. | Ochiai, Y.
There are many reports on the characteristics of liver oil of deep-sea sharks, but only a few reports on the lipid of muscles. Lipid content, lipid class, and fatty acid compositions of muscles in the deep-sea sharks Dalatias licha, Centroscymnus owstonii, and Somniosus pacificus were analyzed to clarify their lipid characteristics. Lipid content and lipid class of D. licha were similar to those of C. owstonii, whereas those of S. pacificus revealed marked differences. The fatty acid compositions of neutral lipids in the muscles of D. licha and S. pacificus differed from those in C. owstonii. In D. licha and S. pacificus the percentage of oleic acid was the highest, whereas in C. owstonii, docosahexaenoic acid was the most predominant fatty acid. According to previous studies, high levels of wax esters are present in Ruvettus pretiosus and Lepidocybium flavobrunneum (approximately 17.0 g/100 g of muscle). Therefore, eating these two species ware prohibited in Japan. By comparison, the content of wax esters in the muscles of D. licha, C. owstonii, and S. pacificus (0.03-0.04 g/100 g of muscle) was markedly lower. Our findings suggested that the muscles of three species of deep-sea sharks caught in Suruga Bay could be edible.
Show more [+] Less [-]AGROVOC Keywords
Bibliographic information
This bibliographic record has been provided by Agriculture, Forestry and Fisheries Research Information Technology Center