갈치육(肉)의 일광건조중(日光乾燥中) 지질(脂質)의 화학적(化學的) 변화(變化)에 관(關)한 연구(硏究)

The Changes in the Chemical Composition of Lipid in Hair-tail Muscle on Sun-Drying

갈치를 직사광선(直射光線)에 건조(乾燥)시켰을 때의 산가(酸價), 과산화물가(過酸化物價), TBA 가(價) 및 지방산조성(脂肪酸組成)의 변화(變化)를 관찰한 바 아래와 같다. 1) 신선한 갈치의 지질함량(脂質含量)은 9.91%였으며 그중 포화지방산(包和脂肪酸)이 43.3%, 불포화지방산(不包和脂肪酸)이 56.7%로 산가(酸價), 과산화가(過酸化價) 및 TBA 가(價)는 4주일째까지 완만한 증가(增加)를 보였으며 5주일째는 다소 급진(急進)하는 경향(傾向)을 나타내었다. 2) 신선(新鮮)한 갈치 육지질(肉脂質)의 지방간조성(脂肪酸組成) GLC 법(法)으로 분석(分析)한 결과 oleic acid(44.3%)가 대부분이고 palmitic acid(29.22%), palmitoleic acid(11.3%), myristic acid(6.6%), stearic acid(5.4%), $C_{17},C_{17}\;:\;1$의 순으로 되고 linoleic acid는 흔적만 나타냈다. 3) 건조기간(乾燥期間) 따른 지방산조성(脂肪酸組成)의 변화(變化)는 불포화지방산(不包和脂肪酸)은 3주째 건조까지는 감소(減少)하는 경향이고 포화지방산(包和脂肪酸)은 증가(增加)하였다.

When the Hair-tail was dried in the direct sunlight, the changes of acid value, TBA value, peroxide value and fatty acid composition of its muscle were observed. The results of the observation were as follows: 1) Total content of the lipid in the fresh Hair-tai1 was 9.91%, that of saturated fatty acid was 43.3%, and that of unsaturated fatty acid was 56.7%. The TBA value, the peroxide value and acid value were slowly increased until the 4th week, then were somewhat quickly increased in the 5th week. 2) The analysis of the fatty acid composition of the fresh Hair-tail lipid by meas of G.L.C method showed the order of the content quantities such as $C_{18}\;:\;1(44.3%),$ $C_{16}(29.22%),$ $C_{16}\;:\;1(11.3%),$ $C_{14}(6.6%),$ $C_{18}(5.4%),$ $C_{17}(2%),$ $C_{17}\;:\;1(1.1%),$ $C_{18}(2%),$ were found to be a trace. 3) The content of the unsaturated fatty acid was shown to be decreased while the level of the saturated fatty acid was increased during the sun drying.