Fatty acid composition of salted and fermented sea foods on the market
1986
Lee, E.H. | Oh, K.S. | Lee, T.H. | Ahn, C.B. | Cha, Y.J. (Pusan Univ., Pusan (Korea R.). Dept. of Food Science and Technology)
The fatty acid composition of lipids extracted from 18 kinds of salted and fermented sea foods which have been consumed in Korea were examined. The lipid contents of salted and fermented sea foods showed wide difference (0.8-11.9%) depending on species and portions of raw materials. In fatty acid composition of salted and fermented sea foods prepared with whole fishes, the saturated fatty acid was the most predominant component, and the major fatty acids were 16:0, 18:1, 22:6, 16:1 and 20:5. In case of salted and fermented products prepared with gills, roe or intestines, the polyenoic fatty acid was the main component, the major fatty acids were 18:1, 16:0, 22:6, 20:5, 16:1 and 18:3
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