数種魚肉の-5°C貯蔵におけるリゾ型リン脂質の蓄積性〔英文〕

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Four white flesh and seven red flesh fishes were stored at -5°C for 14 days and compared to one another with regard to enzymatic phospholipid decomposition using techniques of thin-layer chromatography, densitometry, and high-performance liquid chromatography.Lysophosphatidylcholine, which is an intermediate product in enzymatic decomposition of phosphatidyicholine into glycerylphosphorylcholine and free fatty acids, accumulated in the fleshes of sardine, Pacific saury, flying fish, and cultured yellowtail during storage; amounting to 32.6, 74.2, 45.3, and 51.3mg/100g, respectively. In contrast to this, only small amounts of lysophosphatidylcholine were accumulated in the fleshes of flounder, Japanese seabass, coho salmon, red barracuda, herring, bigeye tuna, horse mackerel, and wild yellowtail. Lysophosphatidylethanolamine also accumulated in the flesh of fish in which lysophosphatidylcholine was accumulated at relatively high levels.From these results, it was presented that there are two types of fishes with regard to enzymatic hydrolysis of phospholipids in the flesh; lysophospholipid accumulative-type and non accumulative-type of fishes, and that the enzymatic phospholipid hydrolysis system such as endogenous phospholipase A2 and lysophospholipase might be different in their relative activities with regard to these two types of fishes.
社団法人日本水産学会の論文