Lipid Components of the Cultured Pearl Oyster (Pinctada fucata martensii) in Korea |
Moon Soo-Kyung
(Department of Food Science/Institute of Marine Industry, Gyeongsang National University)
Kang Ji-Yeon (Department of Food Science/Institute of Marine Industry, Gyeongsang National University) Kim Kyeong-Dae (Department of Food Science/Institute of Marine Industry, Gyeongsang National University) Kim In-Soo (Department of Food Science/Institute of Marine Industry, Gyeongsang National University) Jeong Bo-Young (Department of Food Science/Institute of Marine Industry, Gyeongsang National University) |
1 | Simopoulos, A.P. 1986. Historical perspective, conference conclusions and recommended, and actions by federal agencies. In: Health Effects of Polyunsaturated Fatty Acids in Seafoods. Simopoulos, A.P., R.R. Kifer and R.E. Martin eds., Academic Press Inc., New York, USA, 3-29 |
2 | Saito, H. 2004. Lipid and FA composition of the pearl oyster Pinctada fucata martensii: Influence of season and maturation. Lipids, 39, 997-1005 DOI ScienceOn |
3 | Takama, K., T. Suzuki, K. Yoshida, H. Arai and H. Anma. 1994. Lipid content and fatty acid composition of phospholipids in white-flesh fish species. Fish. Sci., 60, 177-184 DOI |
4 | Bartlett, G.R. 1959. Phosphorus assay in column chromato-graphy. J. Biol. Chem., 234, 466-468 |
5 | Bligh, E.G. and W.J. Dyer. 1959. A rapid method of total lipid extraction and purification. Can. J. Biochem. Physiol., 37, 911-917 DOI |
6 | Jeong, B.Y., B.D. Choi, S.K. Moon, J.S. Lee and W.G. Jeong. 1998. Fatty acid composition of 35 species of marine invertebrates. J. Fish. Sci. Technol., 1, 232-241 |
7 | Jeong, B.Y., S.K. Moon and W.G. Jeong. 1999. Fatty acid compositions of cultured oyster (Crassostrea gigas) from Korean and Japanese spats. J. Fish. Sci. Technol. 2, 113-121 |
8 | Jeong, B.Y., T. Ohshima and C. Koizumi. 1999. Changes in fatty chain compositions of lipid classes during frozen storage of the adductor muscle of giant ezo scallop (Patinopecten yessoensis). Comp. Biochem. Physiol., Part B, 122, 415-422 |
9 | Kanoh, S., M. Kaoru, R. Tanaka, T. Takahashi, M. Aoyama, M. Watanabe, K. Iida, S. Ueda, M. Mae, K. Takagi, K. Shimomura and E. Niwa. 2004. Possible utilization of the pearl oyster phospholipids and glycogen as a cosmetic material. In: More Efficient Utilization of Fish and Fisheries Products. Sakaguchi, M. ed. Elsevier Ltd., Amsterdam, 179-190 |
10 | Koizumi, C., B.Y. Jeong and T. Ohshima, 1990. Fatty chain compositions of ether and ester glycerophospholipids in the Japanese oyster Crassostrea gigas (Thunberg). Lipids, 25, 363-370 DOI |
11 | Lees, R.S. 1990. Impact of dietary fat on human health. In: Omega-3 Fatty Acids in Health and Disease. Lees, R.S. and M. Karel, eds. Marcel Dekker, Inc., New York, USA, 1-38 |
12 | Medina, I., P. Santiago, P. Aubourg and R.P. Martin. 1995. Composition of phospholipids of white muscle of six tuna species. Lipids, 30, 1127-1135 DOI ScienceOn |
13 | Moon, S.K., B.D. Choi and B.Y. Jeong. 2000. Comparison of lipid classes and fatty acid compositions among eight species of wild and cultured seawater fishes. J. Fish. Sci. Technol., 3, 118-125 |
14 | Morris, R.J. and F. Culkin. 1989. Fish. In: Marine Biogenic Lipids, Fats, and Oils. Vol. 2, Ackman, R.G, ed. CRC Press, Boca Raton, FL. USA, 145-178 |
15 | AOCS. 1990. AOCS Official Method Ce 1b-89. In: Official Methods and Recommended Practice of the AOCS. 4th ed. AOCS, Champaign, IL, USA |
![]() |