Lipid components and enzymatic hydrolysis of lipids in muscle of Chinese freshwater fish

  • Masaki Kaneniwa
  • Song Miao
  • Chunhong Yuan
  • Haruka Lida
  • Yutaka Fukuda
Article

Abstract

The lipid and fatty acid composition of muscle of 10 species of freshwater fish obtained from a market of Shanghai City was examined. Total lipids (TL) ranged over 0.9–4.7% of muscle for all samples. The content of triacylglycerol (TG) in muscle ranged over 0.2–3.4% and that of polar lipids (PL) was 0.5–1.3%. Differences of TL content were dependent on TG contents. The predominant important fatty acids (>10% of the total fatty acids in TL) were 16∶0 and 18∶1n−9 with some 16∶1n−7, 18∶2n−6, and 22∶6n−3. The polyunsaturated fatty acids (PUFA) content was 10.2–43.4%, and especially Chinese sea bass contained above 20% of 22∶6n−3 in the total fatty acids. There were higher levels of PUFA such as 20∶5n−3 and 22∶6n−3 in PL than in neutral lipids. Muscle of the silver carp was stored at 20°C, and changes of lipid classes during storage were examined. Free fatty acids increased, and PL decreased during storage. This phenomenon was inhibited by heating the muscle, suggesting that lipid hydrolysis by phospholipase occurred in silver carp muscle.

Key Words

Chinese freshwater fish enzymatic hydrolysis fatty acid muscle lipid 

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Copyright information

© AOCS Press 2000

Authors and Affiliations

  • Masaki Kaneniwa
    • 1
  • Song Miao
    • 2
  • Chunhong Yuan
    • 2
  • Haruka Lida
    • 3
  • Yutaka Fukuda
    • 4
  1. 1.Marine Biochemistry DivisionNational Research Institute of Fisheries ScienceYokohama, KanagawaJapan
  2. 2.Department of Food Science and TechnologyShanghai Fisheries UniversityShanghaiPeople's Republic of China
  3. 3.Coastal Fisheries and Aquaculture DivisionNational Research Institute of Fisheries ScienceYokosuka, KanagawaJapan
  4. 4.Nutrition DivisionNational Research Institute of AquacultureMieJapan

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