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ESTIMATION OF FAT CONTENT AND FATTY ACIDS PROFILE IN THE MEAT OF SPINYCHEEK CRAYFISH (ORCONECTES LIMOSUS RAF.) FROM THE BRDA RIVER AND THE LAKE GOPŁO
Magdalena STANEK
; University of Technology and Life Sciences, Faculty of Animal Breeding and Biology, Department of Small Ruminant Biology and Environmental Biochemistry, Mazowiecka Street 28, 85-084 Bydgoszcz, Poland
Bogumiła KUPCEWICZ
; University of Technology and Life Sciences, Faculty of Animal Breeding and Biology, Department of Small Ruminant Biology and Environmental Biochemistry, Mazowiecka Street 28, 85-084 Bydgoszcz, Poland; Department of Inorganic and Analytical Chemistry, Facu
Janusz DĄBROWSKI
; University of Technology and Life Sciences, Faculty of Animal Breeding and Biology, Department of Ecology, Kordeckiego Street 20, 85-225 Bydgoszcz, Poland
Bogdan JANICKI
; University of Technology and Life Sciences, Faculty of Animal Breeding and Biology, Department of Small Ruminant Biology and Environmental Biochemistry, Mazowiecka Street 28, 85-084 Bydgoszcz, Poland
Sažetak
The aim of the present paper was to compare the content of fat and the profile of fatty acids in the meat of the abdomen section of spiny-cheek crayfish caught from the Brda River with individuals obtained from the Lake Gopło. The meat of spiny-cheek crayfish from two reservoirs didn’t differ significantly as regards the fat content, however significant differences were report for most fatty acids (p<0,05). Reports show that the content of fat in crayfish meat is similar to the meat of low-fat fish which contain up to 2% of fat. In the group of SFA, the highest percentage share was recorded
for C16:0, both in the meat of crayfish caught in the Brda River (21.33% of total acids) and in Lake Gopło (15.36% of total acids). In the MUFA group as the most abundant fatty acid was reported C18:1 n-9t, both in the meat of river crayfish (18.73% of total acids), and lake crayfish (25.52% of total acids). The PUFA analyses showed that the highest percentage share was reported for C20:5 n-3c in both groups.
Ključne riječi
spiny-cheek crayfish; fatty acids; fat
Hrčak ID:
63731
URI
Datum izdavanja:
20.12.2010.
Posjeta: 1.638 *