Journal of the Korean Applied Science and Technology (한국응용과학기술학회지)

The Korean Society of Applied Science and Technology (한국응용과학기술학회)
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Fatty Acid Composition of Dried Sea Food Products on Korean Market

국내시판(國內市販) 수산건제품(水産乾製品)의 지방산(脂肪酸) 조성(組成)

  • Lee, Eung-Ho (Dept. of Food Science and Technology, National Fisheries University of Pusan) ;
  • Oh, Kwang-Soo (Dept. of Food Science and Technology, National Fisheries University of Pusan) ;
  • Ahn, Chang-Bum (Dept. of Food Science and Technology, National Fisheries University of Pusan) ;
  • Kim, Jin-Soo (Dept. of Food Science and Technology, National Fisheries University of Pusan) ;
  • Jee, Sung-Kil (Dept. of Food Science and Technology, National Fisheries University of Pusan) ;
  • Kim, Woo-Jun (Dept. of Food Science and Technology, Yeosu Fisheries College)
  • 이응호 (부산수산대학 식품공학과) ;
  • 오광수 (부산수산대학 식품공학과) ;
  • 안창범 (부산수산대학 식품공학과) ;
  • 김진수 (부산수산대학 식품공학과) ;
  • 지승길 (부산수산대학 식품공학과) ;
  • 김우준 (여수수산대학 식품공학과)
  • Published : 1987.05.31
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Abstract

The crude lipid contents of dried sea food products varied remarkably from 1.2 to 29.9% for dried fish products, from 2.8 to 12.3％ for dried mollusk ones, and from 0.1 to 2.3％ for dried seaweed ones. In fatty acid composition of dried fish products, the saturated acid was the most predominant component for dried anchovies, hair tail, Kstsuobushi, the monoenoic acid was the most predominant one for dried yellow corvenia, flat head, common carp, sea eel and conger eel. And the polyenoic acid was the most abundant one for dried cod. Allaska pollack, flounder, sole fish, ray, smelt and sardine. The major fatty acids of these dried fish products were 16:0, 16:1, 18:0, 18:1, 20:5 and 22:6. Fatty acid composition of dried mollusk products were mainly consisted of polyenoic acid, and followed by saturated acid, monoenoic aced. The major fatty acids of these products were similiar to those of dried fish products. And in case of dried seaweed products, saturated acid such as 14:0, 16:0 was the most predominant component, while polyenoic acid was abundant one in dried laver and sea mustard. The main fatty acids of dried seaweed products were 14:0, 16:0, 18:1, 20:1, 20:4, and 20:5. Judging from the results, dried sea food products were abundant of the highly unsaturated fatty acids in spite of the drying processing and storage.

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