ON THE YELLOWTAIL OIL-VI:ACETONE-SOLUBLE LIPID IN MEATS
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概要
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The properties of the acetone-soluble lipid contained in the ordinary meat and the red meat of "Kan-Buri" (yellowtail, Seriola quinqueradiata, caught in winter) and "Higan-Buri" (yellowtail caught in spring) were compared. The paper chromatography indicated the presence of myristic, palmitic, stearic, arachidic, zoomaric, oleic, eicosenoic, erucic, linoleic, linolenic, acids and tri-to hexaenoic acids (C18-C22) in the lipid of each sample as shown in Tables 4, 5. The unsaturation of the acetone-soluble lipid in the red meat was higher than the ordinary one. The difference in component acid between the two sample fish, may suggest that the saturated acids in yellowtail will increase towards spring while the unsaturated ones decrease slightly during the same period.
- 社団法人 日本水産学会の論文
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