한국식품영양과학회지 (Journal of the Korean Society of Food Science and Nutrition)
- 제18권2호
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- Pages.211-215
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- 1989
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- 1226-3311(pISSN)
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- 2288-5978(eISSN)
국내시판 수산물통조림의 지방산조성
Fatty Acid Composition of Canned Fish and Shellfish Products on Korean Market
- 오광수 (통영수산전문대학 수산가공과) ;
- 김정균 (통영수산전문대학 수산가공과) ;
- 성대환 (통영수산전문대학 수산가공과) ;
- 이형주 (통영수산전문대학 수산가공과) ;
- 이응호 (부산수산대학 식품공학과)
- Oh, Kwang-Soo (Dept. of Fisheries Processing, National Fisheries Technical College) ;
- Kim, Jeong-Gyun (Dept. of Fisheries Processing, National Fisheries Technical College) ;
- Sung, Dae-Whan (Dept. of Fisheries Processing, National Fisheries Technical College) ;
- Lee, Hyeung-Joo (Dept. of Fisheries Processing, National Fisheries Technical College) ;
- Lee, Eung-Ho (Dept. of Food Science and Technology, National Fisheries University of Pusan)
- 발행 : 1989.06.30
초록
수산식품의 가공 및 저장 중 지질성분의 변화에 대한 일련의 연구로서 현재 국내에서 시판되고 있는 14종류의 어패류통조림제품의 지방산조성을 분석하였다. 각 수산물통조림의 조지방함량은 참치기름담금통조림이 15.2%, 굴훈제기름담금통조림이 11.2%로서 함량이 많았고 그외 보일드, 토마토소오스담금, 조미어류통조림은
The fatty acid composition of lipids separated from 14 kinds of canned fish and shellfish products from the market were examined. The crude lipid contents of canned fish and shellfish products showed wide difference (1.3-15.2%) depending on raw materials and kinds of products. Fatty acid composition of products were mainly consisted of polyenoic acid(34.5-61.4%), and followed by saturated acid(24.5-47.8%), monoenoic acid(12.4-32.0%). The major fatty acids were palmitic acid, palmitoleic acid oleic acid, eicosapentaenoic acid and docosahexaenoic acid. In case of canned tuna in oil and canned smoked oyster in oil, linoleic acid was the most predominant component(48.2%, 34.6%). Judging from the results, canned fish and shellfish products were abundant of the polyunsaturated fatty acids in spite of the high temperature sterilization and lone storage periods.
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