Lipids and fatty acids of a whitefish (Coregonus albula) flesh and roe

Abstract

AbstractThe total lipids of whitefish flesh and roe averaged 3.0 and 9.8% fresh weight, respectively. Although neutral lipids dominated in both tissues the polar lipid content of fresh roe was unexceptionally high (2.5%). The fatty acid patterns of the total lipids from flesh and roe and of neutral lipids were similar to each other. Polyenoic acids constituted about half of the total fatty acids and monoenoic and saturated components existed in equal amounts. The calculated iodine values for the total lipids from flesh and roe indicated a slightly higher degree of unsaturation for roe fatty acids. The polar lipids were enriched in polyenoic and saturated fatty acids. Similarities in the composition and content of fatty acids from flesh and roe suggest that storage problems, apparent as a rancidity of roe products, may result from the high content of polar lipids readily hydrolysed during storage.