The fatty acid profile of the marine cephalopod Loligo vulgaris

Israeli Journal of Aquaculture - Bamidgeh

Volumn 59, Issue 3, 2007, Pages 133-136

  Salman, Yesim ^a   Salman, Alp ^a   Ozkizilcik, Sureyya ^b  

^a EGE UNIVERSITY   (Turkey)

^b NONE   (Turkey)

Author keywords

Loligo vulgaris; Squid fatty acid profile

Indexed keywords

CEPHALOPOD; FATTY ACID; NUTRITION;

CEPHALOPODA; LOLIGO VULGARIS;

EID: 35448946009     PISSN: 0792156X     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (13)

1. Bligh E.G. and W.J. Dyer, 1959. A rapid method of total lipid extraction and purification. Can. J. Biochem. Physiol., 37:911-931.
2. Caddy J.F. (ed.), 1983. The cephalopods: factors relevant to their population dynamics and to the assessment and management of stock. pp. 416-452. In: Advances in Assessment of World Cephalopod Resources. FAO Fish. Tech. Rep., no. 231.
3. Ferrara P., Fabletti F., Delise M., Bocca A.P. and E. Funari, 2001. Alkylphenolic compounds in edible mollusks of the Adriatic Sea (Italy). Environ. Sci. Technol., 35:3109-3112.
4. Lipinski M.R., 1979. Universal maturity scale for the commercially-important squids (Cephalopoda: Teuthoidea): the results of maturity classification of the Illex illecebrosus] (Le Sueur, 1821) population for the years 1973-1977. Int. Commission North Atlantic Fish., no. 5364:1-40.
5. Navarro J.C. and R. Villanueva, 2000. Lipid and fatty acid composition of early stages of cephalopods: an approach to their lipid requirements. Aquaculture, 183:161-177.
6. Navarro J.C. and R. Villanueva, 2003. The fatty acid composition of Octopus vulgaris paralarvae reared with live and inert food: deviation from their natural fatty acid profile. Aquaculture, 219:613-631.
7. Okuzumi M. and T. Fujill, 2000. 35th Anniversary Commemorative Publication Nutritional and Functional Properties of Squid and Cuttlefish. Natl. Cooperative Assoc. Squid Processors, Japan.
8. Ozyurt G., Duysak O., Akamca E. and C. Turell, 2006. Seasonal changes of fatty acids of cuttlefish Sepia officinalis L. (Mollusca: Cephalopoda) in the north eastern Mediterranean Sea. Food Chem., 95:382-385.
9. Passi S., Cataudella S., Di Marco P., De Simone F. and L. Rastrelli, 2002. Fatty acid composition and antioxidant levels in muscle tissue of different Mediterranean marine species of fish and shellfish. J. Agric. Food Chem., 50:7314-7322.
10. Phillips K.L., Nichols P.D. and G.D. Jackson, 2002. Lipid and fatty acid composition of the mantle and digestive gland of four Southern Ocean squid species: implication for food web studies. Antarctic Sci., 14:212-220.
11. Sargent J.R., 1995. Origins and functions of egg lipids: nutritional implications. pp. 353-372. In: N. Bromage, R. Roberts (eds.). Broodstock Management and Egg and Larval Quality. Blackwell Sci.
12. Sinanoglou V.J. and S.M. Meimaroglou, 1998. Fatty acid of neutral and polar lipids of (edible) Mediterranean cephalopods. Food Res. Int., 31:467-473.
13. Zohar Y., Harel M., Hassin S. and A. Tandler, 1995. Gilt-head sea bream (Sparus aurata). pp. 94-117. In: N. Bromage, R. Roberts (eds.). Broodstock Management and Egg and Larval Quality. Blackwell Sci.