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KMID : 0380619860180030245
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Korean Journal of Food Science and Technology
1986 Volume.18 No. 3 p.245 ~ p.248
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Seasonal Variation in Lipids and Fatty Acid Composition of Sardine , Sardinops melanosticta
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이응호/Lee, Eung Ho
김진수/오광수/안창범/정영훈/지승길/Kim, Jin Soo/Oh, Kwang Soo/Ahn, Chang Bum/Chung, Young Hoon/Jee, Sung Kil
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Abstract
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The seasonal variation in lipid contents and fatty acid composition in the muscle of sardine, Sardinops melanosticta, caught between Apri1, 1985 and March, 1986 was studied. The lipid contents in the muscle varied remarkably from 5.2 to 17.2% for the whole muscle, from 1.6 to 8.4% for the white muscle and from 8.8 to 20.8% for the dark muscle through the sampling periods. The lipid contents in the sardine muscle showed the lowest value in January, and the highest value in July, and the major fatty acids in the muscle were 16:0, 18:1, 20:5 and 22:6. The seasonal variation in fatty acids of sardine showed a tendency of high levels of polyenes such as 20:5 and 22:6 and low levels of saturates and monoenes such as 16:0 and 18:1 during the season of low lipid, while that showed the high levels of saturates and monoenes, and the low levels of polyenes during the season of high lipid.
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