Fatty acid composition and oxidation of lipids in Korean catfish |
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Authors: | Email author" target="_blank">K?T?HwangEmail author J?E?Kim S?G?Kang S?T?Jung H?J?Park C?L?Weller |
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Affiliation: | (1) Department of Food Science and Human Nutrition, College of Human Ecology, Chonbuk National University, Jeonju, 561-756 Jeonbuk, South Korea;(2) Department of Food Engineering and Food Industrial Technology Research Center, Mokpo National University, Muan, 534-729 Chonnam, Korea;(3) Graduate School of Biotechnology, Korea University, 136-701 Seoul, Korea;(4) Department of Biological Systems Engineering, University of Nebraska, 68583 Lincoln, Nebraska |
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Abstract: | This study determined the lipid content and FA composition of muscle and a mixture of muscle and viscera from Korean catfish
as well as lipid oxidation and hydrolysis. Lipid content and FA compositions in Korean catfish, which were purchased every
month or two during September 1999–July 2000, were analyzed. Lipid oxidation and hydrolysis were determined as PV, thiobarbituric
acid value, and FFA in the muscle and the mixture during storage at 2°C for 12 d and −14°C for 9 wk. Lipid contents of the
muscle and the mixture were 3.2 (w/w) and 5.4%, respectively. Oleic acid was the most abundant FA in the catfish lipids, constituting
28.0% (w/w) of total FA in the muscle and 25.6% in the mixture, followed by palmitic acid and linoleic acid, amounting to
20.2 and 12.2%, respectively, in the muscle and 20.2 and 12.5% in the mixture. EPA and DHA were 3.2 and 6.8%, respectively,
in the muscle and 3.5 and 8.1% in the mixture. Seasonal variation in lipid contents and FA composition was minimal in catfish.
Lipids in minced catfish oxidized and hydrolyzed readily at 2°C. Inclusion of viscera into the muscle increased lipid oxidation
and hydrolysis. Frozen storage at −14°C and addition of ascorbic acid both reduced lipid oxidation. Frozen storage retarded
lipid hydrolysis in catfish. |
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Keywords: | Catfish fatty acid lipid hydrolysis lipid oxidation viscera |
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