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Studies on Fatty Acid and Lipid Components of Foods
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식품중 지방산 및 기타 지질성분에 관한 연구

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Type
Academic journal
Author
권혁희 (국립보건원) 김인복 (국립보건원) 김소희 (국립보건원)
Journal
한국식품위생안전성학회 한국식품위생안전성학회지 한국식품위생안전성학회지 제2권 제4호 KCI Accredited Journals
Published
1987.1
Pages
197 - 200 (4page)

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Studies on Fatty Acid and Lipid Components of Foods
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Nutritive value of lipids was associated with composition of fatty acid. Unvalance diet may increase the incidence of diseases. Abundant of EPA and DHA, polyunsaturated fatty acid, were contained in fishes. Studies on 10 kinds of fishes, lipid components were determined. The results were as follows; 1. The content of crude fat 18.1% were high in eels, on the contrary the content of EPA 0.1% and DHA 0.1% were low. The content of crude fat were low in mackeral and sadrine, but the content of poly unsaturated fatty acid were high. 2. Iodine value 189 was high in sadrine, consequently, this results showed the interrelation between Iodine value and the content of polyunsaturated number. 3. The content of crude fat 1.3% in flounder(sole) were low and the content of cholesterol 20 mg% were lowest in present studies.
#Nutritive value of lipids #EPA #DHA #Crude fat Polyunsaturated fatty acids

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