丸のままの魚の皮における選択的脂質酸化

概要

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The present work was concerned with a pattern of lipid oxidation in round fish and factors controling it. To accomplish the aims, TBA values were determined on various tissues of round fish which were disected into the ordinary and dark muscles and the skin after storage at 5°C for 0 ?? 3 days or at -5°C for 35 days, and on the various minced tissues which had been prepared prior to storage at 5°C for 7days or at - 5°Cfor 14 days. Lipid oxidation in the fresh and frozen round fishes proceeded in the following order of skin ?? dark muscle> ordinary muscle. Thus preferential lipid oxidation was recognized in the skins of both fatty and lean fishes. In the minced tissues, however, hte most pronounced lipid oxidation was observed in the dark muscles instead of the skins. This indicated that the preferential lipid oxidation in the skin of round fish might be partially due to aerobic condition of the skin in comparison with the an aerobic condition of the other tissues. Since high values of TBA/kg tissue were observed in the tisues of high lipid contents, TBA/KG tissue was plotted against lipid content. As a result, a high correlation which was significant at 1% level was found among the various minced tisues. Moreover, the stability of lipids in minced tissues, TBA/10 g lipid, was accounted for, not by their fatty acid composition but by their lipid composition.