Korean Journal of Fisheries and Aquatic Sciences (한국수산과학회지)

The Korean Society of Fisheries and Aquatic Science (한국수산과학회)
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Utilization of Polyunsaturated Lipids in Red Muscled Fishes 5. Addition of Refined Sardine Oil to Fish Meat Paste and Storage Stability of Polyunsaturated Fatty Acids

적색육어류의 고도불포화지질의 이용에 관한 연구 5. 정제정어리유의 어육연제품중의 첨가및 저장중의 고도불포화지방산의 안정성

  • LEE Kang-Ho (Department of Food Science and Technology, National Fisheries University of Pusan) ;
  • JEONG In-Hak (Department of Food Science and Technology, National Fisheries University of Pusan) ;
  • SUH Jae-Soo (Department of Food Science and Technology, National Fisheries University of Pusan) ;
  • YOU Byeong-Jin (Department of Food Science and Technology, National Fisheries University of Pusan) ;
  • RYUK Ji-Hee (Department of Food Science and Technology, National Fisheries University of Pusan)
  • 이강호 (부산수산대학 식품공학과) ;
  • 정인학 (부산수산대학 식품공학과) ;
  • 서재수 (부산수산대학 식품공학과) ;
  • 유병진 (부산수산대학 식품공학과) ;
  • 육지희 (부산수산대학 식품공학과)
  • Published : 1988.11.01
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Abstract

As a part of the studies on effective utilization of polyunsaturated lipids in sardine (Sardinops melanosticta) when the refined sardine oil was added to surimi-based product as a dietary supplement of biologically active fatty acids, eicosapentaenoic aicd and docosahexaenoic acid, storage stability and the effect to the qualify of the product was tested. Addition of the refined sardine oil up to $5\%$ to surimi did not affect the textural properties of the product. And the polyunsaturated fatty acids of the sardine oil was fairly stabilized when it stored for 1 month at room temperature and 43 days at $5^{\circ}C$. These results suggested the possibility that the refined sardine oil or other fish oils containing highly polyunsaturated fatty acids, especially EPA and DHA could be used as a food ingredient for dietary supply of the lipids.

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