염건숭어알의 가공과 저장중 인지질의 지방산 함량 변화 Changes in the Fatty Acid Composition of Phospholipid in the Dried and Salted Mullet Roe during Processing and Storaging원문보기
Joe, Sang-June
(Dept. of Food Science and Technology, Mokpo National University)
,
Jo, Jung-Hwan
(Dept. of Chemical Engineering, Chosun University Technical Junior College)
Mullet roe was salted and dried by the conventional processing method. Mullet roe was first salted with soybean sauce containing 10% NaCl and then pressed down to be a 1.2cm of thickness. It was dried at 2$0^{\circ}C$ under 3m/sec of aeration for 20 days. The lipids of the processed roe w...
Mullet roe was salted and dried by the conventional processing method. Mullet roe was first salted with soybean sauce containing 10% NaCl and then pressed down to be a 1.2cm of thickness. It was dried at 2$0^{\circ}C$ under 3m/sec of aeration for 20 days. The lipids of the processed roe were fractionated by free and bound phospholipids. The contents of free and bound phospholipids were 9.30mg/100mg and 13.0mg/100mg respectively. The content of bound lipids were rapidly decreased than that of free fatty acids during processing and storaging. The major fatty acids of phospholipids were $C_{l6:0}$, $C_{20:0}$, $C_{16:1}$, $C_{l8:2}$ and $C_{20:5}$ whose contents were 6.64mg/100mg that occupied 72% of the total phospholipids. The ratio for the unsaturated fatty acids to the saturated ones of free phospholipids in fresh roe was 1.53 and it was decreased down to 0.34 in 9 weeks of storage. But the ratio of bound phospholipids was 1.04 of fresh roe and zero in 6 weeks. The content of essential fatty acids in bound phospholipids was 3.85mg/100mg occupying 75% of total essential fatty acids of the fresh roe, but they were totally destroyed during processing.g.g.g.
Mullet roe was salted and dried by the conventional processing method. Mullet roe was first salted with soybean sauce containing 10% NaCl and then pressed down to be a 1.2cm of thickness. It was dried at 2$0^{\circ}C$ under 3m/sec of aeration for 20 days. The lipids of the processed roe were fractionated by free and bound phospholipids. The contents of free and bound phospholipids were 9.30mg/100mg and 13.0mg/100mg respectively. The content of bound lipids were rapidly decreased than that of free fatty acids during processing and storaging. The major fatty acids of phospholipids were $C_{l6:0}$, $C_{20:0}$, $C_{16:1}$, $C_{l8:2}$ and $C_{20:5}$ whose contents were 6.64mg/100mg that occupied 72% of the total phospholipids. The ratio for the unsaturated fatty acids to the saturated ones of free phospholipids in fresh roe was 1.53 and it was decreased down to 0.34 in 9 weeks of storage. But the ratio of bound phospholipids was 1.04 of fresh roe and zero in 6 weeks. The content of essential fatty acids in bound phospholipids was 3.85mg/100mg occupying 75% of total essential fatty acids of the fresh roe, but they were totally destroyed during processing.g.g.g.
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