<abstract xml:lang="en" xmlns="http://www.w3.org/1999/xhtml">The aim of the present work was to determine the fatty acid profiles, total cholesterol content, and the fat percentage in the meat of the abdominal section of spiny-cheek crayfish, <italic>Orconectes limosus</italic> (Raf.), caught in Lake Gopło. A total of 177 males (aged 3+ and 4+) were collected in spring and summer for the analyses. The meat of crayfish caught during spring had higher fat contents (1.09 % in 3+ individuals and 1.10 % in older crayfish) than that in individuals from summer at 0.92 and 1.05%, respectively. Differences among these means were not statistically significant (P > 0.05). The total cholesterol content was higher in the meat of crayfish caught in summer (71.98 mg 100 g-1), and these values differed significantly from those obtained from individuals in spring (65.32 mg 100 g-1). In all groups of crayfish analyzed, the main SFA was C16:0, MUFAs were dominated by C18:1 n-6, and the highest percentage of PUFAs was of C20:5 n-3.</abstract>

The aim of the present work was to determine the fatty acid profiles, total cholesterol content, and the fat percentage in the meat of the abdominal section of spiny-cheek crayfish, Orconectes limosus (Raf.), caught in Lake Gopło. A total of 177 males (aged 3+ and 4+) were collected in spring and summer for the analyses. The meat of crayfish caught during spring had higher fat contents (1.09 % in 3+ individuals and 1.10 % in older crayfish) than that in individuals from summer at 0.92 and 1.05%, respectively. Differences among these means were not statistically significant (P > 0.05). The total cholesterol content was higher in the meat of crayfish caught in summer (71.98 mg 100 g-1), and these values differed significantly from those obtained from individuals in spring (65.32 mg 100 g-1). In all groups of crayfish analyzed, the main SFA was C16:0, MUFAs were dominated by C18:1 n-6, and the highest percentage of PUFAs was of C20:5 n-3.

Fat and cholesterol content and fatty acid profiles in edible tissues of spiny-cheek crayfish, <italic>Orconectes limosus</italic> (Raf.) from Lake Gopło (Poland)

Chair of Environmental Biochemistry, Faculty of Animal Breeding and Biology, University of Technology and Life Sciences, Mazowiecka 28, 85-084 Bydgoszcz, Poland

Chair of Commodity Science and Food Analysis, Faculty of Food Science, University of Warmia and Mazury in Olsztyn, Poland

Department of Ecology, Faculty of Animal Breeding and Biology, University of Technology and Life Sciences, Bydgoszcz, Poland

Fisheries & Aquatic Life

Fat and cholesterol content and fatty acid profiles in edible tissues of spiny-cheek crayfish,  (Raf.) from Lake Gopło (Poland)

The aim of the present work was to determine the fatty acid profiles, total cholesterol content, and the fat percentage in the meat of the abdominal section of...

Fat and cholesterol content and fatty acid profiles in edible tissues of spiny-cheek crayfish, Orconectes limosus (Raf.) from Lake Gopło (Poland)

Published Online: Jan 27, 2012

Page range: 241 - 248

DOI: https://doi.org/10.2478/v10086-011-0030-7

Keywords
crahfish, meat analyses, lipids, season, age

This content is open access.