Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 17 Issue 1
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- Pages.15-21
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- 1985
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- 0367-6293(pISSN)
Distribution of Liquid Components in Various Tissues of Cat Fish, Parasilurus asotus
메기(Parasilurus asotus)의 부위별(部位別) 지방질성분(脂肪質成分)의 분포(分布)
- Choi, Jin-Ho (Department of Nutrition and Food Science, National Fisheries University of Pusan) ;
- Park, Si-Hyang (Department of Nutrition and Food Science, National Fisheries University of Pusan) ;
- Ro, Jae-Il (Department of Nutrition and Food Science, National Fisheries University of Pusan) ;
- Pyeun, Jae-Hyeung (Department of Nutrition and Food Science, National Fisheries University of Pusan) ;
- Choe, Sun-Nam (Kunsan Fisheries Junior College)
- 최진호 (부산수산대학 식품영양학과) ;
- 박시향 (부산수산대학 식품영양학과) ;
- 노재일 (부산수산대학 식품영양학과) ;
- 변재형 (부산수산대학 식품영양학과) ;
- 최선남 (군산수산전문대학)
- Published : 1985.02.28
Abstract
This study was designed to elucidate the lipid and its fatty acid composition in various tissues of cat fish, Parasilurus asotus. The free lipid contents in meat, skin and viscera were 5.62%, 26.34% and 19.27%, whereas the bound lipid contents in those tissues were 2.34%, 2.30% and 19.27%, respectively. The neutral lipid contents in free lipid were 5 times higher than those in bound lipid, while the phospholipid contents in bound lipid were 4 times higher than those in free lipid. The neutral lipid was mainly composed of triglyceride (79.84%-99.86%) in free lipid, and esterified sterol & hydrocarbon (55.12-64.33%) in bound lipid. The phospholipid was mainly composed of phosphatidyl choline (52.38-69.98%) and phosphatidyl ethanolamine (24.09-40.48%) in free lipid, and phosphatidyl choline (53.03-58.54%) and phosphatidyl ethamolamine (13.80-19.23%) in bound lipid. The major fatty acids of polar lipid in free and bound lipids were C16:0 (28.37%, 21.99%), C18:1 (12.01%, 11.52%), C18:2 (17.93%, 14.12%) and C22:6 (17.22%, 20.63%), and those of nonpolar lipid in free and bound lipids were C16:0 (14.81%, 18.94%), C18: 1 (25.93%, 10.89%) and C22:6 (9.95%,23.44%), respectively. The total essential fatty acid (TEFA) content in skin was slightly higher than that in meat. In both polar and nonpolar lipids in meat
메기의 지방질(脂肪質)을 부위별(部位別)로 유리(遊離) 및 결합(結合)지방질(脂肪質)을 추출하여 중성(中性), 당(糖) 및 인지방질(燐脂肪質)로 분획하고, 이들 지방질(脂肪質)의 구성지방질(構成脂肪質)및 지방질(脂肪質) 조성(組成)을 분석, 비교하였다. 부위별 구성지방질(構成脂肪質)의 함량(含量)은 피부(皮部)가 26.34%로 가장 많고 내장부(內臟部)(19.27%), 육질부(肉質部)(5.62%)의 순이었으나, 결합지방질(結合脂肪質)은 부위별로 뚜렷한 차이를 인정할 수 없었다. 유리지방질(遊離脂肪質)의 구성(構成)은 중성지방질(中性脂肪質)이
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