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