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Table 3 Fatty acid contents of salt-fermented fish products

From: Health benefits and functions of salt-fermented fish

Fatty acids (%)

Fish sauce (Sardine)1

Bagoong I (Shrimp paste)

Bagoong II (Shrimp paste)

Narezushi2 (Sandfish)

Jeotgal I (Anchovy)

Jeotgal II (Silver-stripe round herring)

Jeotgal III (Ascidian)

Suan yu3 (Carp)

Shidal (Puntius)

Tareeh (Sardine paste)

(Area %)

Mehiawh (Sardine sauce)

C14:0

3.38 ± 0.02

3.5 ± 0.1

3.0

28.7 ± 0.0

9.4

6.6

8.7

1.79 ± 0.02

1.38

  

C15:0

0.99 ± 0.19

0.8 ± 0.1

  

0.6

1.3

1.7

0.36 ± 0.01

   

C16:0

24.77 ± 0.02

18.4 ± 1.9

19.8

169 ± 0.2

18.8

24.2

18

18.8 ± 0.20

25.83

6.20 ± 1.20

6.52 ± 0.24

C17:0

1.10 ± 0.01

   

0.7

-

0.6

0.35 ± 0.00

   

C18:0

6.61 ± 0.07

5.4 ± 0.8

7.7

20.6 ± 0.1

4.2

7.1

4

4.12 ± 0.14

10.81

25.84 ± 3.89

24.35 ± 2.80

C20:0

1.06 ± 0.04

0.7 ± 0.1

  

1

0.9

0.3

0.15 ± 0.00

   

C21:0

0.62 ± 0.67

          

C22:0

0.19 ± 0.00

1.6 ± 0.2

0.7

   

0.1

0.04 ± 0.00

   

C23:0

0.15 ± 0.00

          

C24:0

0.53 ± 0.00

0.4 ± 0.1

         

C14:1

0.25 ± 0.19

          

C16:1

2.85 ± 0.01

10.0 ± 0.6

6.5

87.7 ± 0.1

12.7

5.7

3.7

5.33 ± 0.00

4.59

1.68 ± 0.14

1.20 ± 0.05

C17:1

0.79 ± 0.02

          

C18:1n-9

6.07 ± 0.06

7.2 ± 0.3

7.7

230 ± 2.3

11.4

7.6

5.3

35.9 ± 0.10

25.33

2.59 ± 0.67

2.33 ± 0.57

C18:1n-7

 

2.6 ± 0.1

2.1

61.9 ± 0.3

  

7.3

 

0.45

  

C20:1n-9

1.21 ± 0.03

 

0.9

13.9 ± 0.4

0.1

0.6

0.4

2.09 ± 0.03

0.73

  

C22:1n-9

1.15 ± 0.03

   

0.7

1.3

 

0.73 ± 0.01

0.14

  

C24:1n-9

2.85 ± 0.10

0.5 ± 0.1

0.6

      

5.59 ± 0.11

7.21 ± 0.87

C16:2n-4

 

1.2 ± 0.2

  

1.8

1.9

0.4

    

C18:2n-6

8.80 ± 0.12

2.0 ± 0.1

1.4

11.9 ± 0.0

1.2

1.7

4.5

19.2 ± 0.30

10.77

13.94 ± 0.94

12.40 ± 0.73

C16:3n-4

 

0.6 ± 0.0

    

0.2

    

C18:3n-6

0.08 ± 0.12

   

0.4

0.8

0.2

0.14 ± 0.00

 

9.61 ± 0.93

9.66 ± 0.39

C18:3n-3

0.75 ± 0.03

1.6 ± 0.0

1.8

 

0.7

0.9

1.5

 

4.18

3.64 ± 0.54

3.03 ± 0.19

C18:4n-3

 

0.8 ± 0.1

 

13.6 ± 0.2

  

2.5

 

0.23

9.86 ± 1.50

10.24 ± 0.56

C20:2

0.48 ± 0.07

   

0.1

0.2

0.2

0.44 ± 0.02

   

C20:3n-3

0.07 ± 0.10

     

0.1

0.25 ± 0.01

   

C20:4n-6

 

5.4 ± 0.2

4.8

16.4 ± 0.0

1.7

2.0

1.2

0.90 ± 0.02

0.71

2.98 ± 0.05

1.78 ± 0.19

C20:5n-3

5.86 ± 0.09

13.7 ± 0.6

11

118 ± 0.6

16.3

5.4

16.2

1.40 ± 0.02

0.41

3.34 ± 0.15

3.38 ± 0.13

C22:4n-6

         

4.58 ± 1.41

5.66 ± 0.34

C22:4n-3

 

0.9 ± 0.0

1.2

        

C22:5n-3

 

0.6 ± 0.0

1.6

8.6 ± 0.0

1.6

1.4

0.6

0.61 ± 0.00

0.52

1.69 ± 0.84

2.21 ± 0.24

C22:6n-3

24.34 ± 2.23

16.7 ± 0.7

17.1

139 ± 0.3

9.3

24.6

17

4.15 ± 0.04

0.57

4.35 ± 0.87

5.23 ± 0.49

ΣSFA4

39.40

30.8

31.2

218.3

34.7

40.1

33.4

25.61

38.02

32.04

30.87

ΣMUFA4

15.17

20.3

17.8

393.5

24.9

15.2

16.7

44.05

31.24

9.86

10.74

ΣPUFA4

40.38

43.5

38.9

307.5

33.1

38.9

44.6

27.09

17.39

53.99

53.59

Σn-6

8.88

7.4

6.2

28.3

3.3

4.5

5.9

20.24

11.48

31.11

29.50

Σn-3

31.02

34.3

32.7

279.2

27.9

32.3

37.9

6.41

5.91

22.88

24.09

n-6/n-3

0.29

0.2

0.2

0.1

0.1

0.1

0.2

3.16

1.94

1.36

1.22

Reference

[47]

[48]

[49]

[34]

[32]

[32]

[50]

[52]

[53]

[51]

[51]

  1. 1The fish in parenthesis is a species used to make fermented fish
  2. 2Unit was expressed as g/kg of lipid
  3. 3Unit was expressed as g/100 g of fatty acids
  4. 4SFA: saturated fatty acid, MUFA: monounsaturated fatty acid, MUFA: polyunsaturated fatty acid