Table 3.

Percentage of fatty acids (∑ SFA, ∑ MUFA, and ∑ PUFA) and quality indices in raw fish products as reported in the literature.

	Salmon	Mackerel	Sardine	Tuna	Shrimp	Crab
∑ SFA (%)	12.1 ± 0.8 (Salmo salar) [29] 19.0 ± 1.0–25.6 ± 2.9 (Salmo salar) [47] 13.6 ± 1.98–23.25 ± 1.93 (Salmo salar) [30] 19.2 [52]	44.6 ± 1.9 (Scombers combrus) [29] 30.1 ± 1.9 (Pneumatophorus japonicus) 31.4 ± 1.2 (Scomberomorus maculatus) [32] 27.6 [52]	54.2 ± 2.8 (Sardina pilchardus) [29] 50.8 [52]	45.5 ± 1.8 (Thunnus thynnus) [29] 53.8 [52]	33.2 ± 1.2 (Parapenaeus longirostris) [29] 25.6 ± 1.0 (Oratosquilla oratoria) 34.0 ± 1.2 (Penaeus vannamei) [32]	16.0 (C. angulatus) 18.3 (C. japonicus) [33] 22.58 ± 0.5–23.49 ± 0.3 (C. mediterraneus) [53]
∑ MUFA (%)	67.1 ± 1.4 (Salmo salar) [29] 33.4 ± 7.9–53.7 ± 3.9 (Salmo salar) [47] 32.73 ± 3.22 -52.89 ± 1.76 (Salmo salar) [30] 46.4 [52]	22.1 ± 3.0 Scombers combrus) [29] 29.6 ± 1.4 (Pneumatophorus japonicus) 33.3 ± 2.4 (Scomberomorus maculatus) [32] 29.8 [52] 26.13 ± 1.05 (Trahurus mediterraneus) [46]	22.1 ± 1.1 (Sardina pilchardus) [29] 26.6 [52]	30.5 ± 2.3 (Thunnus thynnus) [29] 20.6 [52]	22.9 ± 0.9 (Parapenaeus longirostris) [29] 22.3 ± 1.2 (Penaeus vannamei) 25.9 ± 1.3 (Oratosquilla oratoria) [32]	24.6 (C. opilio) 41.0 (C. angulatus) [33] 22.75 ± 0.5–24.01 ± 0.7 (C. mediterraneus) [53]
∑ PUFA (%)	27.3 ± 3.9–41.0 ± 5.8 (Salmo salar) [47] 29.93 ± 0.62–43.95 ± 2.77 (Salmo salar) [30] 29.9 [52]	30.4 ± 1.8 (Pneumatophorus japonicus) 33.8 ± 2.0 (Scomberomorus maculatus) [32] 35.9 [52] 35.04 ± 1.55 (Trahurus mediterraneus) [46]	23.7 [52]	24.4 [52]	38.8 ± 1.9 (Penaeus vannamei) 41.3 ± 1.3 Oratosquilla oratoria) [32]	35.3 (C. angulatus) 56.0 (C. opilio) [33] 36.12 ± 0.9–37.33 ± 0.9 (C. mediterraneus) [53]
PUFA/SFA	n.a.	0.90 ± 0.07 (Trahurus mediterraneus) [46]	n.a.	n.a.	n.a.	n.a.
EPA+DHA	10.1 [52]	28.3 [52]	13.4 [52]	5.8 [52]	n.a.	n.a.
AI	0.54 [52]	1.20 [52]	0.85 [52]	1.86 [52]	n.a.	n.a.
TI	0.21 [52]	0.17 [52]	0.59 [52]	0.74 [52]	n.a.	n.a.

n.a. = not available in the reference.