Proposal on the usage of conversion factors for fatty acids in fish and shellfish

•Comparison of two different sets of fatty acid conversion factors (XFA).•The use of XFA of Weihrauch et al. is recommended for fish and shellfish.•XFA of Greenfield and Southgate are less recommended for fish and shellfish.•Correction for fatty acid methyl esters for fish and shellfish is not neces...

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Bibliographic Details
Published in:Food chemistry 2014-06, Vol.153, p.457-463
Main Authors: Nowak, Verena, Rittenschober, Doris, Exler, Jacob, Charrondiere, U. Ruth
Format: Article
Language:English
Subjects:
Animals
Biological and medical sciences
Conversion factor
Fatty acid
Fatty acid methyl ester
Fatty Acids - analysis
Fishes
Food composition
Food toxicology
INFOODS
Meat - analysis
Meat - standards
Medical sciences
Mollusca - chemistry
Nutritive Value
Shellfish - analysis
Shellfish - standards
Toxicology
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Summary:•Comparison of two different sets of fatty acid conversion factors (XFA).•The use of XFA of Weihrauch et al. is recommended for fish and shellfish.•XFA of Greenfield and Southgate are less recommended for fish and shellfish.•Correction for fatty acid methyl esters for fish and shellfish is not necessary.•Fatty acid data description in publication needs to be improved. Different approaches for converting fatty acid (FA) data in fish and shellfish expressed as weight percent of total FA or of total lipid content (TL) to per 100g edible portion fresh weight (EP) are used. FAO/INFOODS studied on a dataset of 668 fish and shellfish firstly the impact on their FA and TL content per 100g EP using two fatty acid conversion factors, namely the factors published by Weihrauch et al. (XFAW) and Greenfield and Southgate (XFAGS), and secondly the usefulness of Sheppard factors (ShF), which convert fatty acid methyl esters to fatty acids. The data show that XFAW should be used as they are applicable to fish and shellfish and the resulting FA values are a continuous function of the TL content while applying a minimum TL value of 0.55g/100g EP even for lower TL values. This study showed that the use of ShF is not necessary for fish and shellfish as they do not influence fatty acid values significantly.
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2013.11.006