Content of polyunsaturated fatty acids omega 3 and omega 6 in the meat of northern fish

Abstract

The results of biochemical studies in samples of meat of some living in the lower reaches of the river basin are given. Yenisei. Defined a wide range of biologically active substances, including fatty acids.
Fishes of the northern regions, in particular, living in the lower reaches of the basin of the r. Yenisei, has not been specifically studied for the content of polyunsaturated fatty acids that make up the Omega complex. Therefore, the aim of the work is determined: on the basis of physicochemical and biochemical parameters, to make a comparative analysis of the content of polyunsaturated fatty acids in the meat of northern fish.
The research methodology included sampling, sample preparation, determination of biochemical composition in accordance with the requirements of regulatory documents. Indicators of nutritional value are determined in accordance with its generally accepted components: energy value, biological value, biological efficiency, physiological value.
As a result of research, the spectrum of polyunsaturated fatty acids that make up the Omega complex has been determined. It was found that whitefish, muksun, peled and living whitefish form an adequate proportional fat content and the amount of fatty acids; in dace, pike, smelt, and chira, the proportion of fatty acids relative to fat is slightly lower. Regardless of the high fat content, a very low amount of fatty acids is observed in sturgeon, taimen, omul, white salmon and perch. Species such as slug and semi-bore form of whitefish have a very small set of fatty acids.
Practically in all studied samples, a high ratio of unsaturated fatty acids to saturated ones was observed, which indicates a high biological efficiency. The meat of tugun, living form of whitefish and burbot does not quite meet this criterion.
As a result of a comparative analysis of the available data, we can conclude that the polyunsaturated fatty acids that make up the Omega 3 and Omega 6 complexes are found in the meat of almost all fish species. But their quantitative value varies depending on the conditions of life.