Improvement in Storage Stability of Fish Fillets Using Dietary Soybean Phosphatidylcholine and Phosphatidylethanolamine
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概要
- 論文の詳細を見る
We previously reported that soybean phospholipids improved the storage stability of fish fillets. The object of this study was to identify the active component of soybean phospholipids and its mechanism. Rainbow trout were fed purified diets supplemented with no phospholipids (Control), 1% soybean phosphatidylcholine (S-PC), and 1% soybean phosphatidylethanolamine (S-PE) for 4 weeks. After the feeding period, fish fillets were subjected to an oxidation test. The storage stability of fish fillets was improved in the S-PC and S-PE groups compared to the Control group. The rate of phospholipid-bound docosahexaenoic acid (DHA) in the S-PC and S-PE groups was higher than that in the Control group. These results indicate that phosphatidylcholine and phosphatidylethanolamine in soybean phospholipids contributed to the improved storage stability of fish fillets. It was speculated that high phosphatidylcholine- and phosphatidylethanolamine-bound DHA levels were involved in the improved storage stability of fish fillets.
- 社団法人 日本食品科学工学会の論文
- 2009-03-01
著者
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TAKEUCHI Hiroyuki
Central Research Laboratory, The Nisshin OilliO Group
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MURANO Yoshihiro
Central Research Laboratory, The Nisshin OilliO Group
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Takeuchi Hisanao
Department Of Applied Biochemical Chemistry Faculty Of Agriculture Shizuoka University
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Murano Yoshihiro
Central Research Laboratory Of The Nisshin Oillio Group Ltd.
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Takeuchi Hiroyuki
Division Of Healthcare Science Central Research Laboratory The Nisshin Oillio Group Ltd.
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FUNABASHI Tomoko
Central Research Laboratory of The Nisshin OilliO Group, Ltd.
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Takeuchi Hiroyuki
Central Research Laboratory Of The Nisshin Oillio Group Ltd.
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