Changes of Food Components and Lipid Peroxides in Rainbow Trout with Growth

무지개송어의 성숙에 따른 식품성분 및 지질과산화물의 변화

  • 박성연 (서울대학교 식품영양학과) ;
  • 김해리 (서울대학교 식품영양학과)
  • Published : 1996.12.01


The present study was carried out to compare the difference of proximate composition and lipid peroxides in juvenile(80~120g) and adult(670~690g) rainbow trout(Oncorhynchus mykiss). There was a marked increase in lipid content with growth. The fatty acids of juvenile rainbow trout was composed of saturates, monoenes and polyenes of 30.18%, 37.81% and 25.09%, respectively. Adult rainbowtrout showed higher content in monoenes and lower content in polyenes. The composition of amino acid was similar. In both groups, glutamic acid, aspaitic acid, histidine were abundant. The lipid peroxides, malondialdehydes and lipofuscin, were not increased significantly with growth.


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