To investigate the change of fatty acid content during processing and storage of seafood, the fatty acid contents of 5 kinds of boiled-dried anchovies from the market were quantified using tricosanoic acid (23:0) as an internal standard material. Crude lipid contents of boiled-dried anchovies from t...
To investigate the change of fatty acid content during processing and storage of seafood, the fatty acid contents of 5 kinds of boiled-dried anchovies from the market were quantified using tricosanoic acid (23:0) as an internal standard material. Crude lipid contents of boiled-dried anchovies from the market were $16.9\%$ (Dae-myul), $12.5\%$ (Joong-myul), $9.5\%$ (So-myul), $8.7\%$ (Ja-myul) and $7.6\%$ (Se-myul). Acid value, peroxide value and carbonyl value of boiled-dried anchovies were $14.9{\sim}20.1,\;22.4{\sim}89.8meq/kg$ lipid, and $14.7{\sim}49.6meq/kg$ lipid, respectively. These values were increased as the sample size increased. Total fatty acid content of boiled-dried anchovies were 562.8 (Dae-myul), 572.2 (Joong-myul), 542.8 (So-myul), 587.7 (Ja-myul) and 568.8 (Se-myul) mg/g as 23:0. There was an increasing tendency in the content of 16:0, 16:1 and 18:1, but a decreasing tendency in polyenoic acids such as 20:5 and 22:6 according as the specimen size increased. The major fatty acids of boiled-dried anchovies were 16:0, 16:1, 22:6, 18:1, 20:5 and 14:0.
To investigate the change of fatty acid content during processing and storage of seafood, the fatty acid contents of 5 kinds of boiled-dried anchovies from the market were quantified using tricosanoic acid (23:0) as an internal standard material. Crude lipid contents of boiled-dried anchovies from the market were $16.9\%$ (Dae-myul), $12.5\%$ (Joong-myul), $9.5\%$ (So-myul), $8.7\%$ (Ja-myul) and $7.6\%$ (Se-myul). Acid value, peroxide value and carbonyl value of boiled-dried anchovies were $14.9{\sim}20.1,\;22.4{\sim}89.8meq/kg$ lipid, and $14.7{\sim}49.6meq/kg$ lipid, respectively. These values were increased as the sample size increased. Total fatty acid content of boiled-dried anchovies were 562.8 (Dae-myul), 572.2 (Joong-myul), 542.8 (So-myul), 587.7 (Ja-myul) and 568.8 (Se-myul) mg/g as 23:0. There was an increasing tendency in the content of 16:0, 16:1 and 18:1, but a decreasing tendency in polyenoic acids such as 20:5 and 22:6 according as the specimen size increased. The major fatty acids of boiled-dried anchovies were 16:0, 16:1, 22:6, 18:1, 20:5 and 14:0.
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