title: Fatty acid profile of the fat in selected smoked marine fish.
abstract: BACKGROUND
  Fish and marine animals fat is a source of unique long chain polyunsaturated fatty acids (LC-PUFA): eicosapentaenoic (EPA), docosahexaenoic (DHA) and dipicolinic (DPA). These compounds have a beneficial influence on blood lipid profile and they reduce the risk of cardiovascular diseases, atherosclerosis and disorders of central nervous system. The proper ratio of n-6/n-3 fatty acids in diet is necessary to maintain a balance between the effects of eicosanoids synthesized from these acids in the body.
  
  
  OBJECTIVE
  The aim of this study was the evaluation of total fat and cholesterol content and percentage of fatty acids in selected commercial smoked marine fish.
  
  
  METHODS
  The studied samples were smoked marine fish such as: halibut, mackerel, bloater and sprat. The percentage total fat content in edible muscles was evaluated via the Folch modified method. The fat was extracted via the Bligh-Dyer modified method. The enzymatic hydrolysis was used to assesses cholesterol content in samples. The content of fatty acids, expressed as methyl esters, was evaluated with gas chromatography.
  
  
  RESULTS
  The average content of total fat in 100 g of fillet of halibut, mackerel, bloater and sprat amounted respectively to: 14.5 g, 25.7 g, 13.9 g and 13.9 g. The average content of cholesterol in 100 g of halibut, mackerel, bloater and sprat was respectively: 54.5 mg, 51.5 mg, 57.5 mg and 130.9 mg. The amount of saturated fatty acids (SFA) was about 1/4 of total fatty acids in the analyzed samples. The oleic acid (C18:1 n-9) was the major compound among monounsaturated fatty acids (MUFA) and amounted to 44% of these fatty acids. The percentage of polyunsaturated fatty acids (PUFA) in halibut, mackerel, bloater and sprat was respectively: 31.9%, 45.4%, 40.8% and 37.0%. The percentage of n-3 PUFA in mackerel and bloater was 30.1% and 30.2%, while in halibut and sprat was lower and amounted to 22.5% and 25.6%, respectively.
  
  
  CONCLUSIONS
  In terms of nutritional magnitude the meat of mackerel and herring, compared to the meat of sprat and halibut has a much better n-3 PUFA content, while relatively low content of cholesterol.
authors.forename: Bozena
authors.initials: B
authors.lastname: Regulska-Ilow
authors.forename: Rafał
authors.initials: R
authors.lastname: Ilow
authors.forename: Klaudia
authors.initials: K
authors.lastname: Konikowska
authors.forename: Anna
authors.initials: A
authors.lastname: Kawicka
authors.forename: Dorota
authors.initials: D
authors.lastname: Rózańska
authors.forename: Agnieszka
authors.initials: A
authors.lastname: Bochińska
mesh_terms: D000818:Animals; D004041:Dietary Fats / Q000032:analysis; D005227:Fatty Acids / Q000032:analysis; D015525:Fatty Acids, Omega-3 / Q000032:analysis*; D043371:Fatty Acids, Omega-6 / Q000032:analysis*; D005395:Fish Oils / Q000032:analysis*; D005399:Fishes; D005432:Flounder; D005504:Food Analysis / Q000379:methods; D006801:Humans; D010473:Perciformes
chemical_list: D004041:Dietary Fats; D005227:Fatty Acids; D015525:Fatty Acids, Omega-3; D043371:Fatty Acids, Omega-6; D005395:Fish Oils