Fat and cholesterol content and fatty acid profiles in edible tissues of spiny-cheek crayfish, Orconectes limosus (Raf.) from Lake Goplo (Poland)
2011
Stanek, M. | Borejszo, Z. | Dabrowski, J. | Janicki, B.,University of Technology and Life Sciences, Bydgoszcz (Poland). Dept. of Environmental Biochemistry
The fatty acid profiles, total cholesterol content, and the fat percentage in the meat of the abdominal section of spiny-cheek crayfish, Orconectes limosus (Raf.), was determined. A total of 177 males were caught in Lake Goplo (Poland) in spring and summer. The meat of crayfish caught during spring had higher fat contents than the individuals from summer. The total cholesterol content was higher in the meat of crayfish caught in summer (71.95 mg/100 g meat), than in spring (65.32 mg/100 g meat). In all groups of crayfish in these analyses the main SFA (saturated fatty acids) was C16:0, MUFAs (monounsaturated fatty acids) were dominated by C18:1n-6, and the highest percentage of PUFAs (polyunsaturated fatty acids) was of C20:5n-3
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