지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 저널정보
- 한국식품영양과학회 Journal of Food Science and Nutrition Journal of Food Science and Nutrition Vol.13 No.1
- 발행연도
- 2008.3
- 수록면
- 7 - 11 (5page)
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초록· 키워드
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To improve the utilization of fish processing by-products, fish oils were extracted from hoki, yellowfin sole, mackerel, and horse mackerel, and their compositions were examined. The proximate compositions obtained for these 4 species of by-product revealed they were composed of 68.1～78.1% moisture, 1.2～1.6% ash, and 13.8～18.8% protein. Fish oils extracted from the hoki, yellowfin sole, mackerel, and horse mackerel were 5.5, 9.4, 13.4, and 10.3%, respectively. The total lipids extracted from the by-products of the 4 species were 6.21, 10.43, 12.81 and 10.06%, of which neutral lipids accounted for 77.38, 77.46, 87.21 and 86.79%, respectively. Neutral
lipid analysis by TLC showed that triacylglycerol was the major component, while 1,3- and 1,2-diacylglycerols, free fatty acids, free sterols, and sterol esters were present as minor components. The major fatty acids were palmitic acid, stearic acid, and oleic acid. DHA and EPA were contained at levels of 0.2～4.7% and 3.7～9.5%, respectively, in the 4 types of fish oil. The fish oils extracted from the dark muscle fish, mackerel and horse mackerel, had greater polyunsaturated fatty acid (PUFA) contents than those of the white muscle fish species, hoki and yellowfin sole.
lipid analysis by TLC showed that triacylglycerol was the major component, while 1,3- and 1,2-diacylglycerols, free fatty acids, free sterols, and sterol esters were present as minor components. The major fatty acids were palmitic acid, stearic acid, and oleic acid. DHA and EPA were contained at levels of 0.2～4.7% and 3.7～9.5%, respectively, in the 4 types of fish oil. The fish oils extracted from the dark muscle fish, mackerel and horse mackerel, had greater polyunsaturated fatty acid (PUFA) contents than those of the white muscle fish species, hoki and yellowfin sole.
목차
Abstract
INTRODUCTION
MATERIALS AND METHODS
RESULTS AND DISCUSSION
ACKNOWLEDGEMENTS
REFERENCES
참고문헌 (26)
참고문헌 신청
1. [학술지(정기간행물)] - Garg ML / 1985 / The inverse relation between fish composition and 20-year mortality from coronary heart disease / New Engl J Med 312 : 1205 ~ 1209
2. [학술지(정기간행물)] - Maruyama K / 1995 / Physiological function of a fish oil component and its application to foods / Food Chemicals 4 : 31 ~ 37
3. [학술지(정기간행물)] - Barakat SMM / 2007 / Effect of treatment with electrolyzed NaCl solutions and essential oil compounds on the proximate composition, amino acid and fatty acid composition of carp fillets / Food Chem 101 : 1492 ~ 1498
4. [학술지(정기간행물)] - Horrocks LA / 1999 / Health benefits of docosahexaenoic acid / Pharmaceutical Research 40 : 211 ~ 225
5. [학술지(정기간행물)] - Leaf A / 1999 / The antiarrhythmic and anticonvulsant effects of dietary n-3 fatty acids / J Membrane Biology 172 : 1 ~ 11
2. [학술지(정기간행물)] - Maruyama K / 1995 / Physiological function of a fish oil component and its application to foods / Food Chemicals 4 : 31 ~ 37
3. [학술지(정기간행물)] - Barakat SMM / 2007 / Effect of treatment with electrolyzed NaCl solutions and essential oil compounds on the proximate composition, amino acid and fatty acid composition of carp fillets / Food Chem 101 : 1492 ~ 1498
4. [학술지(정기간행물)] - Horrocks LA / 1999 / Health benefits of docosahexaenoic acid / Pharmaceutical Research 40 : 211 ~ 225
5. [학술지(정기간행물)] - Leaf A / 1999 / The antiarrhythmic and anticonvulsant effects of dietary n-3 fatty acids / J Membrane Biology 172 : 1 ~ 11
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