Characteristics of Mackerel Mince Lipid Hydrolysis |
| |
Authors: | KEUM T HWANG JOE M REGENSTEIN |
| |
Affiliation: | Author Regenstein is with the Institute of Food Science. 112 Rice Hall Cornell Univ., Ithaca, NY 14853–5601. Author Hwang's current address: USDA, ARS, ERRC, 600 East Mermaid Lane, Wynd-moor.PA 19118. |
| |
Abstract: | The lipid hydrolysis products in minced mackerel stored under vacuum at 2–3°C for 15 days were free fatty acids (FFA) and 1,2-diglycerides (DG); no 1,3-DG br monoglycerides were obsrved, Lysophosphati-dylcholine fLPC and lvsoohosohatidvlethanolamine (LPE) increased and then ddcreased with time: Lysiphosphatidylserie was not observed. More FFA, 1,2-DG, LPC, and LPE were detected in dark muscle than in light muscle. The initial fatty acid composition, by GC, showed no significant differences (α-0.05) among whole, light and dark muscles. When the lipid extracts were separated into three fractions (1: mostly triglycerides; 2: mostly FFA, DG, and cholesterol; and 3: mostly phospholipid), the degree of unsaturation of the lipids in fraction 2 was between those in fraction 1 and 3 and increased with time. These findings support the possibility that fish lipid hydrolysis may affect fish wholesomeness. |
| |
Keywords: | mackerel lipids hydrolysis oxidation lipases |
|
|