Quantification of fatty acids in salmon fillets conserved by different methods

摘要

Lipid contents and the composition of fatty acids of fillets from Chilean salmon ( Salmo salar ) were determined under different conservation methods: fresh salmon, frozen salmon, water- conserved canned salmon and frozen salmon in long-term storage. Fatty acid contents were determined by gas chromatography. The fillets had high lipid levels, ranging between 9.71 and 12.86%. All samples presented high levels of mo nounsaturated fatty acids, between 363.69 and 425.30 mg g -1 of total lipids, followed by polyunsaturated fatty acids (294.46 - 342.45 mg g -1 of total lipids) and saturated fatty acids (203.32 - 223.17 mg g -1 of total lipids). Although samples revealed different lipid contents, all proved to be great sources of omega-3 fatty acids, re gardless of the manner of conservation.