Fatty acid composition of salted and fermented products from Baikal omul (Coregonus autumnalis migratorius
作者: Anna NikiforovaGalia ZamaratskaiaJana Pickova
刊名: Journal of Food Science and Technology, 2020, Vol.57 (2), pp.595-605
来源数据库: Springer Nature Journal
DOI: 10.1007/s13197-019-04091-z
关键词: Baikal omulFatty acidsLipid classesOxidationProcessing
原始语种摘要: The fatty acid (FA composition of raw, salted, and fermented fish products prepared from two populations of Baikal omul ( was determined. Total lipid content in the raw, salted, and fermented fish products was 3.85, 4.04, and 3.76%, respectively. Overall, the most abundant fatty acids were 14:0 (myristic acid, 16:0 (palmitic acid, 16:1n-7 (palmitoleic acid, 18:1n-9 (oleic acid, 20:5n-3 (eicosapentaenoic acid, and 22:6n-3 (docosahexaenoic acid, DHA. Polyunsaturated FAs were the main fatty acid group. Among unsaturated FA, n-3 forms dominated. The highest amounts of n-3 FAs were found in raw fish, followed by fermented and salted fish. Salting significantly increased the content of some FAs (15:0, 16:2n-4, 18:3n-3, 20:3n-3 compared with raw fish and decreased the DHA content. The FA...
全文获取路径: Springer Nature  (合作)
影响因子:1.123 (2012)

  • fermented 发了酵的
  • salted 
  • products 制品
  • composition 构图
  • fatty 脂肪的
  • population 母体
  • myristic 肉豆蔻的
  • differ 不同
  • ratio 
  • abundant 丰富的