Changes of abdominal fatty acid composition of grass carp during crisping process

The changes of abdominal fatty acid composition extracted from abdominal adipose tissue of grass carp during crisping process were analyzed by gas chromatography-mass spectrometry( GC- MS).The results showed that a total of 19 kinds of fatty acids,including 7 saturated fatty acid( SFA),2 monounsaturated fatty acid( MUFA) and 10 polyunsaturated fatty acid( PUFA) in abdominal adipose tissue of grass carp were detected in different crisping periods.The contents of MUFA significantly increased whereas those of PUFA and n-6 PUFA significantly decreased( p < 0.05) with the increase of crisping time.The fatty acid ratio of SFA∶ MUFA∶ PUFA was similar to 1∶ 2∶ 1 and the closest in grass carp during whole crisping process.Moreover,the content of n-3PUFA decreased( p > 0.05) at 20 d,and always lower than the common grass carp.The ratios of n-6 PUFA to n-3 SFA ranged from( 3.36 ± 0.04) to( 4.10 ± 0.04) and the highest value at 20 d.The study indicated that the composition of abdominal fatty acid were changed by crisping,the abdominal adipose tissue of crisp grass carp should be fully exploited.