한국수산과학회지 (Korean Journal of Fisheries and Aquatic Sciences)
- 제23권4호
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- Pages.339-344
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- 1990
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- 0374-8111(pISSN)
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- 2287-8815(eISSN)
해수사육 틸라피아 근육의 식품성분 연구 2. 담수 및 해수사육한 틸라피아 근육의 지질성분
Studies on the Food Components of Tilapia Oreochromis niloticus Cultured in Seawater 2. Comparison of Lipid Components of Tilapia with Freshwater Cultured Tilapia
-
전중균
(한국해양연구소 생물생산연구실) ;
-
김진수
(부산수산대학교 식품공학과) ;
-
박철원
(한국해양연구소 생물생산연구실) ;
-
한명수
(한국해양연구소 생물생산연구실) ;
- 허형택 (한국해양연구소 생물생산연구실) ;
- 이응호 (부산수산대학교 식품공학과)
-
JEON Joong-Kyun
(Lab. of Aquaculture, KORDI) ;
-
KIM Jin-Soo
(Department of Food Science and Technology, National Fisheries University of Pusan) ;
-
PARK Chul-Won
(Lab. of Aquaculture, KORDI) ;
-
HAN Myung-Soo
(Lab. of Aquaculture, KORDI) ;
- HUH Hyung-Tack (Lab. of Aquaculture, KORDI) ;
- LEE Eung-Ho (Department of Food Science and Technology, National Fisheries University of Pusan)
- 발행 : 1990.09.01
초록
해수사육한 틸라피아와 담수사육한 것의 근육지질의 구성 및 그 지방산조성을 분석
The composition of muscle lipids and their fatty acid composition of two groups of tilapia, cultured in fresh and seawaters, were investigated. The total lipid(TL) of seawater culture group is a little richer than that of freshwater culture. The neutral lipid(NL) is the most abundant in muscle lipids of two groups, followed by the phospholipid(PL) and glycolipid (GL). The increment of TL content seemed to depend upon triglyceride(TG) fraction, because large portions of lipids are consisted of TG. Phosphatidyl choline(PC), phosphatidyl ethanolamine and sphingomyelin were identified in PL, and the content of PC was the highest. The principal fatty acids of muscle lipids were 14 : 0, 16 : 0 and 18 : 0 as for saturated fatty acids, and 16 : 1, 18 : 1, 18 : 2 and 22 : 6 as for unsaturated fatty acids. In particular, high contents of 16 : 0 and 18 : 1 were observed in TL, NL and GL. However, low contents of 18 : 1 and 18 : 2 were observed in PL, while they were high in polyunsaturated fatty acids with 20 : 4, 20 : 5 and 22 : 6. In the meantime, no significant difference was observed in the composition of muscle lipids and their fatty acids between two groups cultured in seawater and freshwater.
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