Fat and cholesterol content and fatty acid profiles in edible tissues of spiny-cheek crayfish, Orconectes limosus (Raf.) from Lake Gopło (Poland)
2012
Stanek, Magdalena | Borejszo, Zbigniew | Dąbrowski, Janusz | Janicki, Bogdan
The aim of the present work was to determine 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.), caught in Lake Gopło. A total of 177 males (aged 3+ and 4+) were collected in spring and summer for the analyses. The meat of crayfish caught during spring had higher fat contents (1.09 % in 3+ individuals and 1.10 % in older crayfish) than that in individuals from summer at 0.92 and 1.05%, respectively. Differences among these means were not statistically significant (P > 0.05). The total cholesterol content was higher in the meat of crayfish caught in summer (71.98 mg 100 g⁻¹), and these values differed significantly from those obtained from individuals in spring (65.32 mg 100 g⁻¹). In all groups of crayfish analyzed, the main SFA was C16:0, MUFAs were dominated by C18:1 n-6, and the highest percentage of PUFAs was of C20:5 n-3.
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