The Composition of the Fatty Acids Liberated from the Phospholipids in the Preparation of Salted Codfish

1 April 1958

journal article
research article
Published by Canadian Science Publishing in Journal of the Fisheries Research Board of Canada

Vol. 15 (4) , 555-558
https://doi.org/10.1139/f58-028

Abstract

The component fatty acids of the phospholipids of fresh and light salted cod flesh were determined. During the preparation of light salted "Gaspé cure" codfish 77% of the phospholipids fatty acids are set free. The fatty acids liberated are mainly the C₂₀ and C₂₂ highly unsaturated. The C₉₂ acids have a mean unsaturation of −11.5 H. The C₁₆ saturated and unsaturated acids are also preferentially liberated.

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