Omega-3 Fatty Acids in Lake Superior Fish

Authors

  • Y.J. WANG,

    1. Authors Wang, Miller, and Addis are with the Dept. of Food Science & Nutrition, Univ. of Minnesota, 1334 Eckles Ave., St. Paul, MN 55108. Author Perren's current address: Givaudan Duebendorf AG, Uberlandstrasse 138, CH-8600, Duebendorf, Switzerland.
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  • L.A. MILLER,

    1. Authors Wang, Miller, and Addis are with the Dept. of Food Science & Nutrition, Univ. of Minnesota, 1334 Eckles Ave., St. Paul, MN 55108. Author Perren's current address: Givaudan Duebendorf AG, Uberlandstrasse 138, CH-8600, Duebendorf, Switzerland.
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  • M. PERREN,

    1. Authors Wang, Miller, and Addis are with the Dept. of Food Science & Nutrition, Univ. of Minnesota, 1334 Eckles Ave., St. Paul, MN 55108. Author Perren's current address: Givaudan Duebendorf AG, Uberlandstrasse 138, CH-8600, Duebendorf, Switzerland.
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  • P.B. ADDIS

    1. Authors Wang, Miller, and Addis are with the Dept. of Food Science & Nutrition, Univ. of Minnesota, 1334 Eckles Ave., St. Paul, MN 55108. Author Perren's current address: Givaudan Duebendorf AG, Uberlandstrasse 138, CH-8600, Duebendorf, Switzerland.
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  • Published as paper no. 16,866 of the contribution series of the Minnesota Agricultural Experiment Station based on research conducted under Project 18–023. Supported by Sea Grant No. NOAA-86AA-D-SG112–01, Project No. E/NP-8, JR No. 223, a grant from the Saltonstall-Kennedy fund (grant no. NA88EA-D-00022), and a gift from the National Fisheries Institute. The U.S. Government is authorized to reproduce and distribute reprints for government purposes, notwithstanding any copyright notation that may appear hereon.

ABSTRACT

Proximate analysis and fatty acid composition of eight commercially important species of Lake Superior fish were determined. Palmitic acid (C16:0) was the predominant saturated fatty acid, accounting for 68–79% of total saturated acids. Oleic acid (C18:1) was the most abundant monounsaturated fatty acid. Linoleic acid (C18:2), linolenic acid (C18:3), eicosapentaenoic acid (C20:5) and docosahexaenoic acid (C22:6) were the predominant polyunsaturated fatty acids. Brining, smoking and refrigerated storage caused a reduction in total lipid, but only a small loss in n-3 fatty acids. The data revealed that most Lake Superior fish examined were excellent sources of polyunsaturated fatty acids with very high levels of omega-3 (n-3) fatty acids, especially eicosapentaenoic and docosahexaenoic acids.

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