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台灣常見食用魚類之脂質、脂肪酸組成及膽固醇含量調查

Total Lipids, Fatty Acid Composition and Cholesterol Content of Fifteen Fish Species Common in Taiwan

Abstracts


The objective of this study was to collect data about the total lipids, cholesterol content and fatty acid composition of fifteen species of fishes common in Taiwan. Samples, obtained from November to December 1993, included tilapia, carp, silver carp, milkfish, sea perch, black spotted grouper, Pacific saury, mullet, larval fish, barred Spanish mackerel, ribbon fish, white pomfret, escolar, Greenland halibut and blue marlin. The distribution of saturated (SFA), monounsaturated (MUFA) and polyunsaturated fatty acids (PUFA) were 18-41, 18-50 and 24-44%. The distinction between fresh water fish oils and marine fish oils was that the major PUFA in the former is n-6 system, but in the later is n-3 system. The n-3/n-6 ratio was 0.56 for fresh water fish oils, and 4.66 for marine fish oils. All fish can be grouped into four categories according to the lipid content: lean (<2%), low fat (2-4%), medium fat (4-8%) and high fat (>8%). It was estimated that these could contribute respectively about 350, 600, 900, 2300mg of n-3 PUFA per 100g. The total lipid content decided the contribution of n-3 PUFA. The variation in the fat content was found to be large between species, but the cholesterol content was kept between 30-80mg/100g. Cholesterol/saturated-fat index (CSI) of all fish was between 2 and 8.

Parallel abstracts


The objective of this study was to collect data about the total lipids, cholesterol content and fatty acid composition of fifteen species of fishes common in Taiwan. Samples, obtained from November to December 1993, included tilapia, carp, silver carp, milkfish, sea perch, black spotted grouper, Pacific saury, mullet, larval fish, barred Spanish mackerel, ribbon fish, white pomfret, escolar, Greenland halibut and blue marlin. The distribution of saturated (SFA), monounsaturated (MUFA) and polyunsaturated fatty acids (PUFA) were 18-41, 18-50 and 24-44%. The distinction between fresh water fish oils and marine fish oils was that the major PUFA in the former is n-6 system, but in the later is n-3 system. The n-3/n-6 ratio was 0.56 for fresh water fish oils, and 4.66 for marine fish oils. All fish can be grouped into four categories according to the lipid content: lean (<2%), low fat (2-4%), medium fat (4-8%) and high fat (>8%). It was estimated that these could contribute respectively about 350, 600, 900, 2300mg of n-3 PUFA per 100g. The total lipid content decided the contribution of n-3 PUFA. The variation in the fat content was found to be large between species, but the cholesterol content was kept between 30-80mg/100g. Cholesterol/saturated-fat index (CSI) of all fish was between 2 and 8.

Parallel keywords

Fish lipid cholesterol fatty acid composition n-3 PUFA EPA DHA

Cited by


葉怡妙(2011)。哺乳婦女補充魚湯增加血清中EPA、DHA濃度〔碩士論文,臺北醫學大學〕。華藝線上圖書館。https://doi.org/10.6831/TMU.2011.00150
馬美玲(2009)。台東縣成功鎮旗魚季活動之調查研究〔碩士論文,國立屏東科技大學〕。華藝線上圖書館。https://doi.org/10.6346/NPUST.2009.00224
楊國珠(2000)。母乳中AA及 DHA含量與影響因子探討〔碩士論文,國立臺灣師範大學〕。華藝線上圖書館。https://www.airitilibrary.com/Article/Detail?DocID=U0021-2603200719105465
黃亦婷(2008)。魚類攝取與慢性疾病危險因子之初步研究-以台中縣某大學教職員工為例〔碩士論文,亞洲大學〕。華藝線上圖書館。https://www.airitilibrary.com/Article/Detail?DocID=U0118-0807200916273111

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