TY - JOUR
T1 - Characterization of Mexican Fishes According to Fatty Acid Profile and Fat Nutritional Indices
AU - Hernández-Martínez, Maylet
AU - Gallardo-Velázquez, Tzayhrí
AU - Osorio-Revilla, Guillermo
AU - Castañeda-Pérez, Eduardo
AU - Uribe-Hernández, Karina
N1 - Publisher Copyright:
© 2016 Taylor & Francis Group, LLC.
PY - 2016/6/2
Y1 - 2016/6/2
N2 - The fatty acid profile of crevalle jack was compared with that of Atlantic bluefin tuna, Atlantic Spanish mackerel, red snapper, and Nile tilapia. Crevalle jack and Atlantic Spanish mackerel showed similarities in their fatty acid profiles, with the saturated fatty acid > monounsaturated fatty acid > polyunsaturated fatty acid pattern. Atlantic bluefin tuna and red snapper followed a similar pattern to each other, with the polyunsaturated fatty acid > saturated fatty acid > monounsaturated fatty acid pattern, and the pattern for Nile tilapia was saturated fatty acid > monounsaturated fatty acid ≈ polyunsaturated fatty acid. In winter, the DHA+EPA content of crevalle jack (493.2 mg/100 g fillet) was 37% lower than Atlantic bluefin tuna and Atlantic Spanish mackerel, 35% higher than for the red snapper, and 2.8 fold higher than for the Nile tilapia. The best nutritional indices were for Atlantic bluefin tuna > red snapper > Atlantic Spanish mackerel > crevalle jack > Nile tilapia.
AB - The fatty acid profile of crevalle jack was compared with that of Atlantic bluefin tuna, Atlantic Spanish mackerel, red snapper, and Nile tilapia. Crevalle jack and Atlantic Spanish mackerel showed similarities in their fatty acid profiles, with the saturated fatty acid > monounsaturated fatty acid > polyunsaturated fatty acid pattern. Atlantic bluefin tuna and red snapper followed a similar pattern to each other, with the polyunsaturated fatty acid > saturated fatty acid > monounsaturated fatty acid pattern, and the pattern for Nile tilapia was saturated fatty acid > monounsaturated fatty acid ≈ polyunsaturated fatty acid. In winter, the DHA+EPA content of crevalle jack (493.2 mg/100 g fillet) was 37% lower than Atlantic bluefin tuna and Atlantic Spanish mackerel, 35% higher than for the red snapper, and 2.8 fold higher than for the Nile tilapia. The best nutritional indices were for Atlantic bluefin tuna > red snapper > Atlantic Spanish mackerel > crevalle jack > Nile tilapia.
KW - Caranx hippos
KW - Fat nutritional indices
KW - Fatty acid composition
KW - Lutjanus campechanus
KW - Oreochromis niloticus
KW - Scomberomorus maculatus
KW - Thunnus thynnus
UR - http://www.scopus.com/inward/record.url?scp=84960510721&partnerID=8YFLogxK
U2 - 10.1080/10942912.2015.1079787
DO - 10.1080/10942912.2015.1079787
M3 - Artículo
SN - 1094-2912
VL - 19
SP - 1401
EP - 1412
JO - International Journal of Food Properties
JF - International Journal of Food Properties
IS - 6
ER -