Fatty acid composition of selected roes from some marine species

• Published in: European journal of lipid science and technology Vol. 111; no. 9; pp. 920 - 925
• Main Authors: Rincón-Cervera, Miguel Ángel, Suárez-Medina, María Dolores, Guil-Guerrero, José Luis
• Format: Journal Article
• Language: English
• Published: Weinheim WILEY-VCH Verlag 01.09.2009; WILEY‐VCH Verlag; Wiley-VCH
• Subjects: Biological and medical sciences; Docosahexaenoic acid (DHA); Eicosapentaenoic acid (EPA); Fat industries; Fatty acid profile; Fish roe; Food industries; Fundamental and applied biological sciences. Psychology; PUFA; Fatty acid profile; PUFA; Eicosapentaenoic acid (EPA); Fish roe; Polyunsaturated fatty acid; Lipids; Docosahexaenoic acid; n-3 fatty acid; Fatty acids; Oils and fats industry; Docosahexaenoic acid (DHA); Chemical composition; Eicosapentaenoic acid

Fifteen roes from different marine fish species available in Spain were analyzed in order to determine their fatty acid (FA) composition, especially the eicosapentaenoic acid (20:5n‐3, EPA) and docosahexaenoic acid (22:6n‐3, DHA) contents. Roes from Atlantic bonito (Sarda sarda), European squid (Lol...