Korean Journal of Fisheries and Aquatic Sciences (한국수산과학회지)

The Korean Society of Fisheries and Aquatic Science (한국수산과학회)
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Changes in the Proximate and Fatty Acid Compositions of Chub Mackerel, Scomber japonicus Muscle during Cultivation

양식과정 중 고등어의 일반성분과 지방산 조성의 변화

  • Moon, Soo-Kyung (Department of Food and Nutrition/Institute of Marine Industry, Gyeongsang National University) ;
  • Kim, In-Soo (Department of Food and Nutrition/Institute of Marine Industry, Gyeongsang National University) ;
  • Hong, Seok-Nam (Insung Marine Products) ;
  • Lim, Dong-Hoon (Department of Information Statistics, Gyeongsang National University) ;
  • Jeong, Bo-Young (Department of Food and Nutrition/Institute of Marine Industry, Gyeongsang National University)
  • 문수경 (경상대학교 식품영양학과 / 해양산업연구소) ;
  • 김인수 (경상대학교 식품영양학과 / 해양산업연구소) ;
  • 홍석남 (인성수산) ;
  • 임동훈 (경상대학교 정보통계학과) ;
  • 정보영 (경상대학교 식품영양학과 / 해양산업연구소)
  • Received : 2010.10.21
  • Accepted : 2010.12.03
  • Published : 2010.12.31
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Abstract

Monthly changes in the proximate and fatty acid compositions of chub mackerel (Scomber japonicus) muscle during cultivation from October 2007 to September 2008 were investigated. The lipid content increased gradually from the first stage of cultivation until March 2008 and then dramatically until May, before decreasing. The highest lipid content during cultivation was 21.6% in May, just before the fish spawns. There was a negative correlation (y=-1.1585x+87.741, $R^2$=0.9495) between the lipid and moisture contents during cultivation of chub mackerel. By contrast, the protein ($18.6{\pm}1.05%$) and ash ($1.18{\pm}0.11%$) contents were essentially unchanged during cultivation. Prominent fatty acids in chub mackerel muscle were 16:0, 18:0, 14:0 saturates, 18:1n-9, 16:1n-7, 18:1n-7 monoenes, and 22:6n-3 (docosahexaenoic acid, DHA), 20:5n-3 (eicosapentaenoic acid, EPA), and 18:2n-6 polyenes. The percentages of n-3 polyunsaturated fatty acids (PUFA), such as DHA and EPA, were higher during three months in the early stage of cultivation than they were subsequently. However, the PUFA (DHA+EPA) content (in mg/100 g of muscle) was lower in the early stage (740-796 mg/100 g muscle) than in the other stages. The highest PUFA (DHA+EPA) content was from April to May (2,749-2751 mg/100 g muscle). The PUFA content was positively correlated with the total lipid content of chub mackerel muscle during cultivation. The results indicate that cultured chub mackerel is a very good source of n-3 PUFA, such as DHA and EPA.

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