Table 1.
Lipid class composition in freeze-dried fresh and frozen cod fillets.
| Freeze-Dried Frozen Cod Fillets | Freeze-Dried Fresh Cod Fillets | |||
|---|---|---|---|---|
| Lipid Class | mg/g | % | mg/g | % |
| PC | 18.80 ± 0.3 | 42.0 | 36.5 ± 0.8 | 57.9 |
| PE | 5.1 ± 2.2 | 11.5 | 14.2 ± 0.3 | 22.6 |
| PI | <0.01 | <0.01 | 0.48 ± 0.05 | 0.76 |
| PS | 0.12 ± 0.02 | 0.27 | 0.86 ± 0.07 | 1.4 |
| LPC | 2.43 ± 0.03 | 5.43 | 2.4 ± 0.1 | 3.9 |
| SM | 0.66 ± 0.02 | 1.48 | 0.81 ± 0.03 | 1.28 |
| CL | 0.145 ± 0.005 | 0.33 | 0.64 ± 0.06 | 1.0 |
| Sum polar lipids | 27.3 ± 0.5 | 61.0 | 56.0 ± 0.7 | 88.8 |
| FFA | 15.1 ± 0.2 | 33.72 | 4.30 ± 0.07 | 6.8 |
| CHOL | 2.36 ± 0.03 | 5.27 | 2.64 ± 0.04 | 4.20 |
| TAG | <0.01 | <0.01 | 0.11 ± 0.03 | 0.18 |
| DAG | <0.01 | <0.01 | <0.01 | <0.01 |
| CE | <0.01 | <0.01 | <0.01 | <0.01 |
| Sum neutral lipids | 17.4 ± 0.2 | 39.0 | 7.1 ± 0.1 | 11.2 |
| Sum lipids | 44.7 ± 0.7 | 63.0 ± 0.7 | ||
| Polar lipid:FFA ratio | 1.809 ± 0.008 | 13.0 ± 0.2 | ||
Results are presented as means ± SEMs of three samples and indicate mg lipids/g and percent lipid class of total lipids in the freeze-dried frozen and fresh cod fillets. Abbreviations: PC, phosphatidylcholine; PE, phosphatidylethanolamine; PI, phosphatidylinositol; PS, phosphatidylserine; LPC, lysophosphatidylcholine; SM, sphingomyelin; CL, cardiolipin; FFA, free fatty acids; CHOL, cholesterol; TAG, triacylglycerol; DAG, diacylglycerol; CE, cholesteryl ester.