Compositions of fatty acids in the lipids of masu salmon and pink salmon, and latter canned flesh.

Abstract

The fatty acid compositions of the lipids in various organs from masu salmon and pink salmon, and in latter canned flesh have been investigated with open-tubular gas-liquid chromatography. All samples showed at least 59 peaks of which 54 components were identified. The major fatty acids of these samples were 14:0, 16:0, 16:1 (n-7), 18:0, 18:1 (n-9), 18:1 (n-7), 20:1 (n-11), 20:1 (n-9), 20:5 (n-3), 22:1 (n-11 and n-13), 22:1 (n-9), 22:5 (n-3) and 22:6 (n-3). The sum of these acids was more than 85% of the total acids in each sample. The major polyunsaturated fatty acids were 20:5 (n-3) (6.34-9.91% in masu salmon, 8.19-16.47% in pink salmon) and 22:6 (n-3) (9.98-18.44% in masu salmon, 4.88-8.56% in pink salmon). The polyunsaturated fatty acids having n-3 structure were contained more in the liver than in other organs. The canned pink salmon flesh showed various fatty acid compositions. Especially, the canned pink salmon flesh C contained 22:1 (n-11 and n-13), ten times as much as the canned pink salmon flesh A.