Table 1 Fatty acids (FA) profile (wt.%, g FA/100 g of total lipids) of fresh Atlantic salmon (for values along storage see Table 1S).

From: Enhanced preservation of vacuum-packaged Atlantic salmon by hyperbaric storage at room temperature versus refrigeration

Free fatty acids

Fresh fish

0 days

C14:0

1.14 ± 0.12

C16:0

7.57 ± 1.04

C18:0

2.05 ± 0.16

∑ SFA

10.76 ± 1.22

C16:1n-7

1.59 ± 0.28

C18:1n-7

3.56 ± 0.55

C18:1n-9

29.29 ± 7.11

C20:1n-9

4.84 ± 0.58

C22:1n-9

0.64 ± 0.06

∑ MUFA

39.91 ± 8.45

C20:4n-3

0.74 ± 0.10

C20:5n-3 (EPA)

1.98 ± 0.16

C22:5n-3

0.94 ± 0.11

C22:6n-3 (DHA)

4.51 ± 0.70

∑ n-3 PUFA

8.17 ± 0.89

C18:2n-6

9.04 ± 1.63

C20:2n-6

0.95 ± 0.15

C22:2n-6

2.24 ± 0.45

∑ n-6 PUFA

12.23 ± 2.12

PUFA/SFA

1.90 ± 0.17

n-6/n-3 ratio

1.51 ± 0.27

  1. SFA: total saturated fatty acid; MUFA: monounsaturated fatty acid; PUFA: polyunsaturated fatty acid; EPA: Eicosapentaenoic acid; DHA: Docosahexaenoic acid.
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