魚のエイコサペンタエン酸及びドコサヘキサエン酸含量に及ぼす調理方法の影響-1-

概要

論文の詳細を見る
We wish to report on the effect of cooking on the properties and amounts of eicosapentaenoic acid (EPA) and dosahexaenoic acid (DHA) in fish, pacific saury. Change of EPA and DHA contents by cooking was investigated by gas chromatography. The contents of EPA and DHA of pacific saury were reduced by cooking. The most profound decreases in EPA and DHA contents occurred when pacific saury was fried. It has been demonstrated that standard EPA and DHA were decomposed about 50% by heating for 10 min. at 80℃. The contents of EPA was reduced to about 60%, 20 %, 30%, 50% and 0% of the initial values by five cooking upon oven range, broil, boil, steam and fry. The contents of DHA was reduced to about 50%, 20%, 50%, 60 % and 40% of the initial values by five cooking upon oven range, broil, boil, steam and fry. It has been demonstrated the stability of the EPA and DHA to cooking methods.
長崎大学教育学部の論文
1994-06-00