Korean Journal of Fisheries and Aquatic Sciences (한국수산과학회지)

The Korean Society of Fisheries and Aquatic Science (한국수산과학회)
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Lipid Oxidative Browning in Dried Fish Meat 2. Browning due to the Oxidation of Phospholipid

건어육의 지질산화에 의한 갈변에 관한 연구 2. 인지질의 산화에 의한 갈변

  • LEE Kang-Ho (Department of Food Science and Technology, National Fisheries University of Pusan) ;
  • SUH Jae-Soo (Department of Food Science and Technology, National Fisheries University of Pusan) ;
  • LEE Jong-Ho (Department of Food and Nutrition, Gyongsang National University) ;
  • RYU Hong-Soo (Department of Food and Nutrition, National Fisheries University of Pusan) ;
  • JUNG Woo-Jin (Department of Food Science and Technology, National Fisheries University of Pusan) ;
  • KIM Chung-Gon (Department of Food Science and Technology, National Fisheries University of Pusan)
  • 이강호 (부산수산대학 식품공학과) ;
  • 서재수 (부산수산대학 식품공학과) ;
  • 이종호 (경상대학교 식품영양학과) ;
  • 류홍수 (부산수산대학 식품영양학과) ;
  • 정우진 (부산수산대학 식품공학과) ;
  • 김충곤 (부산수산대학 식품공학과)
  • Published : 1987.01.01
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Abstract

The results of previous paper(Lee et al, 1987), indicated that the role of polyunsaturated carbonyls from the polar lipid seemed more important than those of the nonpolar lipid in the browning reaction. In this study, the role of phosphoipid in lipid oxidative browning reaction was investigated. In fatty acid composition of hair tail fish, neutral lipid and glycolipid contained the higher percent of saturated and monoenic acids while phospholipid contained more of polyenoic acids. When this fish was dried and stored, polyunsaturated fatty acids of phospholipid and glycolipid more rapidly decreased than that of neutral lipid. The browning was developed more rapidly in phospholipid than in glycolipid and neutral lipid. In the test of phospholipids, the phosphatidylcholine which fractionated by $CHCl_3-MeOH(1:1)$ solution was the largest in quantity, tut the phosphatidylethanolamine which fractionated by $CHCl_3-MeOH(4:1)$ was more active in the development of browning.

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