Lipid class and fatty acid composition of meat and nonmeatcomponents of selected seafoods

Abstract

Lipid extracts from meat, head and processing waste of selected Indian seafoods, viz., tuna, seerfish and shrimp wereanalyzed for lipid class distribution and fatty acid profile. Total lipid (TL) content was in the range of 18.8–30.1% in head,10.34-25.23% in meat and 8.3-14.4% in waste, on dry weight basis. The highest TL was in seerfish head (30.10 %) andleast in shrimp meat (25.23%). Neutral lipids (NL) were the dominant lipid class with highest being in head portions of theanalysed samples (74.5-79%). Docosahexaenoic acid (DHA) was found in concentrations as high as 41.6% of total fattyacids in the phospholipids (PL) fraction of tuna meat. The present study highlights the utility value of marine by-productsas a potential source of essential fatty acids like eicosapentaenoic acid (EPA) and DHA.