Fatty acids of neutral lipids of salted-dried mullet roe during processing and storages

숭어알의 가공과 저장중 중성지질의 지방산함량변화

  • Cho, Sang-Jun (Dept. of Food Fechnology, Chosun University Technical Junior College) ;
  • Kim, Dong-Yeon (Dept. of Food Fechnology, Chonnalm National University) ;
  • Lee, Jong-Uk (Dept. of Food Fechnology, Chonnalm National University)
  • 조상준 (조선대학교 병설공업전문대학 식품공업과) ;
  • 김동연 (전남대학교 식품공학과) ;
  • 이종욱 (전남대학교 식품공학과)
  • Published : 1989.03.01

Abstract

The salted-dried mullet (Mugil japonicus) roe is a kind of traditional food particulary in the area of Young-am gun, Chunnam province. The manufactruring method was that the fresh roe was salted by clean wasters, drained, shaped a flat piece with 1.2cm thickness by pressing, and spreaded sesame oils on the surface of the salted roe periodically during wind drying for 20 days. The dried roe was blanched in heated water$(80^{\circ}C/3min.)$ and packaged the dried product for the cooling storages. The fractional compositions of free lipid were 40% of neutral lipids, 12% of glycolipids and 9% of phospholipids and those of bound lipids were 13% of neutral lipids, 10% of glycolipids and 13% of phospholipids in wind drying method. The major fatty acids of the neatral lipids were $C_{16:0},\;C_{18:0},\;C_{18:2},\;C_{18:2}\;and\;C_{20:0}$ which was consisted of free and bound lipids. As the major fatty acid amount of neutral lipids was 30.1% in free lipid, and 11.0% in bound lipid, the nsaturated fatty acid degree(TUFA/TSFA)was 1.12-1.14, the polyenoic acid degree (TPEA/TMEA), 0.32-1.20 and the total essential fatty acid (TEFA), 11.33%.

Keywords