ScholarLens Back to search
2009•American Journal of Food TechnologyRequires access

Fatty Acids Profile of Tropical Bagridae Catfish (Mystus nemurus) During Storage

Willy Pranata Widjaja, Ahmed Sahib Abdulamir, Nazamid Saari, Fatimah Bt. Abu Bakar, Zamri Ishak

Open publisher page 9 citations

Abstract

Changes in the fatty acid composition of the fresh water catfish (Mystus nemurus) stored in 10°C and ice (0± 2°C) for 1, 10 and 20 days were monitored. A total of 22 fatty acids were found to be present in the studied samples. The main saturated fatty acids (SFA) were palmitic (17.99%), tridecanoic (16.59%), stearic (4.40%) and myristic (2.61%). The monounsaturated fatty acids (MUFA) were dominated largely by the oleic acid (24.84%) and palmitoleic acid (4.66%). The long-chain polyunsaturated fatty acids (PUFA) were also present in significant amounts, composed of eicosapentaenoic (2.65%) and docosahexaenoic (4.44%). Results also revealed that saturated and monounsaturated fatty acid significantly increased (p<0.05) during storage while polyunsaturated decreased. This should attracts attention to the importance of the proper and short period storage to retain the best quality of fish meat and its lipid contents.

About this research paper

What this paper is about

Changes in the fatty acid composition of the fresh water catfish (Mystus nemurus) stored in 10°C and ice (0± 2°C) for 1, 10 and 20 days were monitored. A total of 22 fatty acids were found to be present in the studied samples. The main saturated fatty acids (SFA) were palmitic (17.99%), tridecanoic (16.59%), stearic (4.40%) and myristic (2.61%). The monounsaturated fatty acids (MUFA) were dominated largely by the oleic acid (24.84%) and palmitoleic acid (4.66%). The long-chain polyunsaturated fatty acids (PUFA) were also present in significant amounts, composed of eicosapentaenoic (2.65%) and docosahexaenoic (4.44%). Results also revealed that saturated and monounsaturated fatty acid significantly increased (p<0.05) during storage while polyunsaturated decreased. This should attracts attention to the importance of the proper and short period storage to retain the best quality of fish meat and its lipid contents.

Why it matters

OpenAlex reports 9 citations for this work. Citation counts describe recorded attention and do not establish research quality.

Key contribution

A contribution statement is not available in the OpenAlex record.

Method / approach

Method details are not available in the OpenAlex metadata.

Main findings

Findings are not separately available in the OpenAlex metadata.

Limitations

Limitations are not available in the OpenAlex metadata.

Applications

Application details are not available in the OpenAlex metadata.

Available abstract

Changes in the fatty acid composition of the fresh water catfish (Mystus nemurus) stored in 10°C and ice (0± 2°C) for 1, 10 and 20 days were monitored. A total of 22 fatty acids were found to be present in the studied samples. The main saturated fatty acids (SFA) were palmitic (17.99%), tridecanoic (16.59%), stearic (4.40%) and myristic (2.61%). The monounsaturated fatty acids (MUFA) were dominated largely by the oleic acid (24.84%) and palmitoleic acid (4.66%). The long-chain polyunsaturated fatty acids (PUFA) were also present in significant amounts, composed of eicosapentaenoic (2.65%) and docosahexaenoic (4.44%). Results also revealed that saturated and monounsaturated fatty acid significantly increased (p<0.05) during storage while polyunsaturated decreased. This should attracts attention to the importance of the proper and short period storage to retain the best quality of fish meat and its lipid contents.

Key concepts: Catfish, Fishery, Biology, Chemistry, Fish <Actinopterygii>

Related papers

Related paper 1Related paper 2Related paper 3
Back to paper searchBrowse research topicsOriginal source
Fatty Acids Profile of Tropical Bagridae Catfish (Mystus nemurus) During Storage — Research Paper | ScholarLens