Fatty Acid Compositions of the Lipids Obtained from Commercial Salmon Products

Abstract

The fatty acid compositions of total lipids from the raw fillets of four species of salmons, the salted fillet and the canned fillets from sockeye salmon were investigated with open-tubular gas-liquid chromatography. The major components of fatty acids of the present samples were similar to those of masu salmon, pink salmon and chum salmon studied previously. Each sample showed the characteristic pattern of the fatty acids. Food products of sockeye salmon have high contents of 20:1 (n-11) and 22:1 (n-11 and n-13). The raw fillet of coho salmon has higher contents of polyunsaturated fatty acids than other samples. Moreover, the contents of 18:2 (n-6) in the raw fillets of rainbow trout and chinook salmon were apparently higher than those of other fish studied. It was inferred that these characters of fatty acid compositions were influenced by the fatty acid patterns of dietary lipids.