title: Effects of season and processing on oil content and fatty acids of baltic herring (Clupea harengus membras).
abstract: Fatty acid composition, oil content, free fatty acid content, and peroxide value of Baltic herring (Clupea harengus membras) and two processed products (fried fillets and fish burgers) were investigated. The highest oil content of the fillets was found in autumn (10%), at the time when the free fatty acids had their minimum (1.4%). The main fatty acids were oleic (18-23%), palmitic (17%), palmitoleic (8-12%), and docosahexaeneoic (8-10%) acids. The proportion of saturated fatty acids was a constant 23% all year around, whereas mono- and polyunsaturated acids varied from 34 to 39% and 33 to 37%, respectively. During processing the oil content doubled and the fatty acid composition changed to the pattern of the rapeseed oil used for frying. Oleic acid was a major fatty acid in the products comprising over 40% of the total fatty acids. The proportion of n-3 acids decreased during processing but the total amount of polyunsaturated acids remained fairly constant.
authors.affiliation: Department of Biochemistry and Food Chemistry, University of Turku, FIN-20014 Turku, Finland. tarja.aro@utu.fi
authors.forename: T
authors.initials: T
authors.lastname: Aro
authors.forename: R
authors.initials: R
authors.lastname: Tahvonen
authors.forename: T
authors.initials: T
authors.lastname: Mattila
authors.forename: J
authors.initials: J
authors.lastname: Nurmi
authors.forename: T
authors.initials: T
authors.lastname: Sivonen
authors.forename: H
authors.initials: H
authors.lastname: Kallio
mesh_terms: D000818:Animals; D005227:Fatty Acids / Q000032:analysis*; D005395:Fish Oils / Q000032:analysis*; D005396:Fish Products / Q000032:analysis*; D005399:Fishes; D005511:Food Handling / Q000379:methods*; D012621:Seasons
chemical_list: D005227:Fatty Acids; D005395:Fish Oils