Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 20 Issue 6
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- Pages.878-882
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- 1988
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- 0367-6293(pISSN)
Comparison of Lipid Components in Wild and Cultured Bastard
천연 및 양식산 넙치의 지방질성분
- Oh, Kwang-Soo (Department of Fisheries Processing, National Tong-Yeong Fisheries Technical College) ;
- Ro, Rack-Hyun (Department of Fisheries Processing, National Tong-Yeong Fisheries Technical College) ;
- Kim, Jeong-Gyun (Department of Fisheries Processing, National Tong-Yeong Fisheries Technical College) ;
- Lee, Eung-Ho (Department of Food Science & Technology, National Fisheries University of Pusan)
- Published : 1988.12.01
Abstract
The lipid components of cultured bastard(Paralichthys olivaceus) were analyzed and compared with those of wild one and flounder(Pleuronichthys cornutus). Total lipid(TL) content of dorsal muscle in wild and cultured bastard, flounder was 2.0%, 1.6%, and 1.9%, respectively. Wild bastard and flounder were higher in neutral lipid(NL) and glycolipid(GL) contents, while lower in phospholipid(PL) content than those of cultured one. The NL was mainly consisted of triglyceride(70.7-72.6%), and PL was mainly occupied by phosphatidylcholine(53.6-58.3%), phosphatidyl-ethanolamine(25.9-29.5%). In fatty acid composition of TL, cultured bastard showed higher content in polyenes such as docosahexaenoic acid. and lower in monoenes such as palmitoleic, oleic acid than those of wild one. Flounder was higher in Percentage of arachidonic, eicosapentaenoic acid compard with bastard. The major fatty acids of these fishes were palmitic, docosahexaenoic, oleic, eicosapentaenoic and palmitoleic acid in order. These fatty acid composition of NL, GL and PL fractions were not significantly different among wild and cultured bastard, flounder.
양식어의 품질평가라는 관점에서 천연산, 양식산넙치와 유사어종인 도다리의 지방질성분을 분석, 비교하였다. 시료어의 지방함량은