Table 4.
Analytical values for total fat and fatty acids in different species of fish sampled on the EAF Dr. Fridtjof Nansen cruise from Tangier to Cap Bojador in May 2017 (mean ± SD) a.
| Seafood | Sum SFA g/100 g (%) b |
Sum MUFA g/100 g (%) b |
Sum PUFA g/100 g (%) b |
Sum n-3 g/100 g (%) b |
Sum n-6 g/100 g (%) b |
EPA g/100 g (%) b |
DHA g/100 g (%) b |
|
|---|---|---|---|---|---|---|---|---|
| Common Name | Sample | |||||||
| Sardine | Whole fish (n = 9) c | 1.9 ± 0.64 (31) |
1.2 ± 0.52 (18) |
2.9 ± 1.1 (45) |
2.6 ± 1.1 (41) |
0.20 ± 0.04 (3) |
1.2 ± 0.82 (17) |
0.87 ± 0.15 (16) |
| Sardine | Fillet with skin (n = 9) d | 2.0 ± 0.69 (31) |
1.2 ± 0.52 (18) |
3.1 ± 1.3 (46) |
2.8 ± 1.1 (42) |
0.02 ± 0.04 (3) |
1.3 ± 0.91 (17) |
0.93 ± 0.15 (16) |
| Anchovy | Whole fish (n = 3) e | 1.2 ± 0.01 (31) |
0.60 ± 0.01 (15) |
1.9 ± 0.03 (48) |
1.8 ± 0.03 (44) |
0.14 ± 0.004 (4) |
0.54 ± 0.01 (14) |
1.0 ± 0.02 (25) |
| Anchovy | Fillet with skin (n = 6) f | 1.0 ± 0.32 (30) |
0.60 ± 0.26 (17) |
1.6 ± 0.39 (47) |
1.5 ± 0.34 (43) |
0.13 ± 0.05 (4) |
0.41 ± 0.01 (13) |
0.84 ± 0.21 (25) |
| Atlantic horse mackerel | Fillet (n = 25) | 0.19 ± 0.09 (29) |
0.12 ± 0.07 (17) |
0.31 ± 0.10 (50) |
0.27 ± 0.09 (44) |
0.03 ± 0.01 (6) |
0.06 ± 0.03 (9) |
0.19 ± 0.05 (31) |
| Axillary seabream | Fillet (n = 50) | 0.31 ± 0.34 (30) |
0.23 ± 0.40 (18) |
0.45 ± 0.32 (48) |
0.39 ± 0.27 (42) |
0.06± 0.05 (6) |
0.06 ± 0.06 (6) |
0.28 ± 0.15 (31) |
a Values are given in mean ± SD. b Percent of total fatty acids. c Nine composite samples were analyzed consisting of in total 225 fish. d Nine composite samples were analyzed consisting of in total 225 fish. e Three composite samples were analyzed consisting of in total 75 fish. f Six composite samples were analyzed, consisting of in total 120 fish. SFA: saturated fatty acids; MUFA: mono-unsaturated fatty acids; PUFA: poly-unsaturated fatty acids; EPA: eicosapentaenoic acid; DHA: docosahexaenoic acid.