Food and Fermentation Industries >

2021 , Vol. 47 >Issue 14: 235 - 243

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.025067

Comparison of astaxanthin and fatty acid in different parts of farmed Salmo salar and Oncorhynchus mykiss

  • GAO Yan ,
  • XING Lihong ,
  • SUN Weihong ,
  • WU Xugan ,
  • ZU Lu ,
  • NING Jinsong ,
  • ZHAI Yuxiu ,
  • TAN Zhijun
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  • 1(College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China)
    2(Key Laboratory of Sustainable Development of Polar Fishery, Ministry of Agriculture, Yellow Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Qingdao 266071, China)
    3(Key Laboratory of Freshwater Aquatic Genetic Resources, Ministry of Agriculture, Shanghai Ocean University, Shanghai 201306, China)

Received date: 2020-07-15

  Revised date: 2020-09-14

  Online published: 2021-08-20

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Abstract

The composition and content of astaxanthin and fatty acids in different parts (fish skin, dorsal muscles, ventral muscles and tail muscles) of farmed Oncorhynchus mykiss and Salmo salar were compared and analyzed. The results showed that the stereoisomer composition of astaxanthin in most Salmo salar and Oncorhynchus mykiss were mostly 3S,3'S∶3R,3'S∶3R,3'R≈1∶2∶1, which was equivalent to chemically synthesized astaxanthin . The astaxanthin existed in free form in their muscles, while the fish skin contained free astaxanthin and esterified astaxanthin. The content of astaxanthin in Oncorhynchus mykiss muscles[(8.31±0.98)-(11.23±1.98) mg/kg] was higher than Salmo salar[(7.12±1.32)-(9.17±2.04) mg/kg] , but there were no significant difference (P>0.05). While in fish skin, the content of astaxanthin in Oncorhynchus mykiss was significantly higher than Atlantic salmon (P<0.05). The two species of fish had the highest astaxanthin content in tail muscles, followed by ventral, dorsal muscles and fish skin. Both types of fish were rich in fatty acid compositions, but there were differences between different parts. Moreover, many types of fatty acids in the ventral and dorsal muscles which containing 16-18 kinds of fatty acids. In addition, the fatty acid content of the two fishs was quite different. And the contents of total saturated fatty acids, total monounsaturated fatty acids and total n-3 polyunsaturated fatty acids in the dorsal and ventral muscle of Oncorhynchus mykiss were significantly higher than those of Salmo salar(P<0.05), especially C18∶3 n-3 (ALA) and C22∶6 n-3 (DHA) .However, there were no significant differences in PI, IA and IT values between the two species. And no significant difference between different parts. In conclusion, the astaxanthin in farmed Oncorhynchus mykiss and Salmo salar is mainly derived from chemically synthesized astaxanthin. The content of astaxanthin, ALA and DHA in rainbow trout are higher than that of Atlantic salmon, and there are differences between different parts. But they are all high-quality farmed fish and have high food values.

Key words： farmed Oncorhynchus mykiss; farmed Salmo salar; different parts; astaxanthin; isomers; fatty acid

Cite this article

GAO Yan , XING Lihong , SUN Weihong , WU Xugan , ZU Lu , NING Jinsong , ZHAI Yuxiu , TAN Zhijun . Comparison of astaxanthin and fatty acid in different parts of farmed Salmo salar and Oncorhynchus mykiss[J]. Food and Fermentation Industries, 2021 , 47(14) : 235 -243 . DOI: 10.13995/j.cnki.11-1802/ts.025067

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