Lipid components and enzymatic hydrolysis of lipids in muscle of Chinese freshwater fish |
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Authors: | Masaki Kaneniwa Song Miao Chunhong Yuan Haruka Lida Yutaka Fukuda |
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Affiliation: | (1) Marine Biochemistry Division, National Research Institute of Fisheries Science, Fukuura, Kanazawa, 236-8648 Yokohama, Kanagawa, Japan;(2) Department of Food Science and Technology, Shanghai Fisheries University, 200090 Shanghai, People's Republic of China;(3) Coastal Fisheries and Aquaculture Division, National Research Institute of Fisheries Science, 238-0316 Yokosuka, Kanagawa, Japan;(4) Nutrition Division, National Research Institute of Aquaculture, Nansei, 516-0193 Mie, Japan |
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Abstract: | The lipid and fatty acid composition of muscle of 10 species of freshwater fish obtained from a market of Shanghai City was
examined. Total lipids (TL) ranged over 0.9–4.7% of muscle for all samples. The content of triacylglycerol (TG) in muscle
ranged over 0.2–3.4% and that of polar lipids (PL) was 0.5–1.3%. Differences of TL content were dependent on TG contents.
The predominant important fatty acids (>10% of the total fatty acids in TL) were 16∶0 and 18∶1n−9 with some 16∶1n−7, 18∶2n−6,
and 22∶6n−3. The polyunsaturated fatty acids (PUFA) content was 10.2–43.4%, and especially Chinese sea bass contained above
20% of 22∶6n−3 in the total fatty acids. There were higher levels of PUFA such as 20∶5n−3 and 22∶6n−3 in PL than in neutral
lipids. Muscle of the silver carp was stored at 20°C, and changes of lipid classes during storage were examined. Free fatty
acids increased, and PL decreased during storage. This phenomenon was inhibited by heating the muscle, suggesting that lipid
hydrolysis by phospholipase occurred in silver carp muscle. |
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Keywords: | Chinese freshwater fish enzymatic hydrolysis fatty acid muscle lipid |
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