Handbook of Food Science and Technology 3

Table 2.3.
Typical fat content (%) of some common fish,
shellfish and crusteans (according to [PIC 87]) 
Overall, the average fat content of fish muscle is less than that of meat 
muscle. Conversely, the water content of fish is slightly higher, making it 
more vulnerable to microbiological spoilage. 
Polyunsaturated fatty acids in fish 
The high level of polyunsaturated fatty acids in fish gives it valuable 
nutritional properties, which help to prevent cardiovascular disease. 
However, a large number of polyunsaturated bonds make fish products very 
vulnerable to oxidation. The high amount of polyunsaturated fatty acids 
limits the shelf life of oily fish, even when frozen, because once initiated, 
oxidation is difficult to inhibit by low temperatures or reduced water activity 
(a
w
).

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72 Handbook of Food Science and Technology 3 
Polyunsaturated fatty acids in fish and meat represent up to 70% and 45% 
of total fat, respectively (Table 2.4).
Products Saturated 
Unsaturated 
Monounsaturated Polyunsaturated 
Fish 
Cod 
28.1 
71.4 
11.2 
60.2 
Whiting 
20.4 
77.5 
41.3 
36.2 
Mackerel 
30.3 
69.7 
43.9 
25.8 
Rainbow trout 
20.4 
71.4 
32.3 
40.1 
Lemon sole 
20.1 
75 
27.4 
47.6 
Albacore tuna 
17.8 
72.2 
27.8 
44.4 
Bluefin tuna 
34.1 
63.8 
36.2 
27.6 
Crustaceans 
Crab 
16.8 
80.2 
27.4 
52.8 
Shrimp 
21.8 
75.4 
29 
46.4 
Shellfish 
Oyster 
30.4 
67.4 
15.7 
51.7 
California mussel 
29.9 
65.7 
26.4 
39.3 
Grooved carpet shell 20.6–35.6 
41.9–55.9 
18.9–32.7 
18.3–35.4 
King scallop 
31.7 
65.8 
9.1 
55.7