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Lipids

, Volume 49, Issue 10, pp 1005–1018 | Cite as

Fatty Acid Profiles of Commercially Available Finfish Fillets in the United States

  • Dennis P. Cladis
  • Alison C. Kleiner
  • Helene H. Freiser
  • Charles R. SanterreEmail author
Original Article

Abstract

Fillets of 76 finfish species (293 composites of three fish) were obtained from commercial seafood vendors in six regions of the United States (i.e., Great Lakes, Mid-Atlantic, New England, Northwest, Southeast, and Southwest). Full fatty acid profiles were determined for each species and are presented here. Eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) have been associated with many health benefits. Thus, fillets of each species were compared for total EPA plus DHA content, which ranged from 17 mg/100 g (pangasius/swai) to 2430 mg/100 g (Chilean sea bass). Of the top ten most popularly consumed seafoods in the US, finfish, including salmon species (717–1533 mg/100 g), Alaskan pollock (236 mg/100 g), tilapia (76 mg/100 g), channel catfish (44 mg/100 g), Atlantic cod (253 mg/100 g), and pangasius/swai (17 mg/100 g), exhibited a wide concentration range of EPA plus DHA. Large variances were found within many of the farmed species analyzed, which likely stems from dietary differences in the farm-fed diet. The results of this study provide current information on a broad range of species and will help nutritionists and the public make informed decisions regarding seafood consumption.

Keywords

Fatty acids Eicosapentaeoic acid (EPA) Docosahexaenoic acid (DHA) Fish fillets Consumption advice 

Abbreviations

ALA

Alpha-linolenic acid (18:3n-3)

ARA

Arachidonic acid (20:4n-6)

ARS

Agricultural Research Service

DHA

Docosahexaenoic acid (22:6n-3)

DHHS

United States Department of Health and Human Services

DPAn-3

Docosapentaenoic acid (22:5n-3)

EPA

Eicosapentaenoic acid (20:5n-3)

GL

Great Lakes region

GLA

Gamma-linolenic acid (18:3n-6)

LNA

Linoleic acid (18:2n-6)

MA

Mid-Atlantic region

MUFA

Monounsaturated fatty acids

NE

New England region

NND

National nutrient database

NW

Northwest region

PUFA

Polyunsaturated fatty acids

RRF

Relative retention factor

SDA

Stearidonic acid (18:4n-3)

SE

Southeast region

SFA

Saturated fatty acids

SW

Southwest region

USDA

United States Department of Agriculture

Notes

Acknowledgments

This work was funded by the United States Department of Agriculture, National Institute of Food and Agriculture, Award No. IND 0-2010-01295. The authors acknowledge the assistance of Sara Foresman and Alayne Meyer, undergraduate laboratory assistants at Purdue University, in the completion of this project.

Conflict of interest

The authors declare that there are no conflicts of interest.

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Copyright information

© AOCS 2014

Authors and Affiliations

  • Dennis P. Cladis
    • 1
  • Alison C. Kleiner
    • 1
  • Helene H. Freiser
    • 1
  • Charles R. Santerre
    • 1
    Email author
  1. 1.Department of Nutrition SciencePurdue UniversityWest LafayetteUSA

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