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http://dx.doi.org/10.3746/jkfn.2010.39.6.853

Fatty Acid Composition and Oxidation of the Lipids in Sweetfish Cultured in Korea  

Lee, Hee-Jae (Dept. of Food and Nutrition, and Research Institute of Human Ecology, Seoul National University)
Jung, Ha-Na (Dept. of Food and Nutrition, and Research Institute of Human Ecology, Seoul National University)
Lee, Sae-Rom (Dept. of Food and Nutrition, and Research Institute of Human Ecology, Seoul National University)
Jeong, Ji-Hyun (Dept. of Food and Nutrition, and Research Institute of Human Ecology, Seoul National University)
Lee, Min-Woo (Dept. of Food and Nutrition, and Research Institute of Human Ecology, Seoul National University)
Hwang, Keum-Teak (Dept. of Food and Nutrition, and Research Institute of Human Ecology, Seoul National University)
Hwang, In-Kyeong (Dept. of Food and Nutrition, and Research Institute of Human Ecology, Seoul National University)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.39, no.6, 2010 , pp. 853-858 More about this Journal
Abstract
The purpose of the study was to determine fat contents and fatty acid compositions of the lipids in sweetfish cultured in Korea and lipid oxidation during storage at refrigeration temperature ($2^{\circ}C$). Whole or minced sweetfish were vacuum-packaged or treated with ascorbic acid. Changes in thiobarbituric acid (TBA) values, peroxide values (PV) and free fatty acid (FFA) in the fish were determined. Sweetfish contained 72.5% moisture, 5.3% lipid and 1.1% ash. Palmitic acid was the highest (27.4% (w/w) of the total fatty acids) among the saturated fatty acids. Total monounsaturated fatty acids (MUFA) were 33.9% and oleic acid (21.0%) was the highest, followed by palmitoleic acid (7.8%). Total PUFA were 28.2%. Predominant PUFA were linoleic acid (8.1%), EPA (5.7%) and DHA (12.1%). TBA values and PV of the whole sweetfish treated with ascorbic acid and vacuumpackaged were not different from the control. TBA values of the minced sweetfish treated with ascorbic acid were significantly lower than the other groups (p<0.05). PV of the fish treated with ascorbic acid and vacuum packaging were significantly lower than the other groups (p<0.05). The result of this study suggests that cultured Korean sweetfish may be a good source of unsaturated fatty acids including EPA and DHA, and vacuum packaging and addition of ascorbic acid may protect lipids from oxidation.
Keywords
sweetfish; fatty acid composition; lipid oxidation;
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