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Journal of fisheries science and technology v.3 no.2, 2000년, pp.118 - 125   피인용횟수: 1

Comparison of Lipid Classes and Fatty Acid Compositions among Eight Species of Wild and Cultured Seawater Fishes

Moon Soo-Kyung    (Dept. of Food Science/Institute of Marine Industry, Gyeongsang National University   ); Choi Byeong-Dae    (Dept. of Food Science/Institute of Marine Industry, Gyeongsang National University   ); Jeong Bo-Young    (Dept. of Food Science/Institute of Marine Industry, Gyeongsang National University  );
  • 초록

    Lipid classes and fatty acid compositions of eight species of wild and cultured seawater fish in Korea were investigated. Total lipid (TL) contents of wild and cultured fish were $2.64\pm1.88\%$ and $5.42\pm1.76\%$ , respectively, except for rockfish and striped beakperch. Non-polar lipids (NL) in all fish samples comprised approximately $84\%$ of the TL content. The proportion equation of NL content to TL content was y=0.9296x-0.4468 $(R^2=0.98l2, p . The most abundant NL class was triglyceride. The prominent fatty acids in all fish samples were 16: 0, 18: 1(n-9), 22 : 6(n-3) (docosahexaenoic acid, DHA), 16: 1(n-7), 20 : 5 (n-3) (eicosapentaenoic acid, EPA), 18 : 0 and 18 : 1(n-7). The polyunsaturated fatty acid (PUFA) group was the richest among the total fatty acids (TFA). DHA and EPA were comprised of approximately $85\%$ of n-3 PUFA. There was a positive correlation between TFA content and n-3 PUFA content; y=0.292x-0.0055 $(R^2=0.9349, p . The n-3 PUFA content of the cultured fish was approximately twice as much as that of the wild fish. Therefore, cultured fish were proven to provide better sources of n-3 PUFA if compared to wild fish.


  • 주제어

    lipid classes .   lipid content .   n-3 polyunsaturated fatty acids .   wild and cultured seawater fish.  

  • 이 논문을 인용한 문헌 (1)

    1. Moon, Soo-Kyung ; Kim, In-Soo ; Ko, Yeong-Sin ; Park, Jeong-Hee ; Kim, Geum-Jo ; Jeong, Bo-Young 2011. "Food Components of Striped Jewfish Stereolepis doederleini" 한국수산과학회지 = Korean journal of fisheries and aquatic sciences, 44(5): 550~553     

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  • 문수경 (41)

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    2. 1995 "Effect of Deoxygenizer on the Suppression of Lipid Deterioration of Boiled and Dried-Anchovy Engraulis japonica" 한국수산학회지 = Journal of the Korean Fisheries Society 28 (6): 779~792    
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    7. 1998 "Fatty Acid Composition of 35 Species of Marine Invertebrates" Journal of fisheries science and technology 1 (2): 232~241    
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    10. 1999 "한국산 및 일본산 참굴 종패의 양식과정 중 일반성분의 변화" 한국수산학회지 = Journal of the Korean Fisheries Society 32 (5): 563~567    
  • Choi, Byeong-Dae (67)

  • Jeong, Bo-Young (46)

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