Portal de Periódicos da CAPES

ON THE YELLOWTAIL OIL-VIII

1962; Springer Science+Business Media; Volume: 28; Issue: 2 Linguagem: Inglês

10.2331/suisan.28.217

1349-998X

Hideo TSUYUKI, Uhei Naruse, Akio SHIONOYA,

Meat and Animal Product Quality

The characteristics of cephalin (the lipid which is insoluble in acetone and ethanol, and soluble in petroleum-ether) 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. In each sample fish, the yield (%) of cephalin from the red meat was higher than from the ordinary one, and the unsaturation of conjugated fatty acids in the former was higher than in the latter. In both cases of the ordinary and the red meats, the unsaturation of conjugated fatty acids in cephalin was higher in “Kan-Buri” than in “Higan-Buri”. It is presumed that the main constituents of cephalin in yellowtail are phosphatidyl ethanolamine, phosphatidyl serine and inositol phosphatide, and a small quantity of acetal lipid seems to be contained in cephalin. The paper chromatography indicated the presence of myristic, palmitic, stearic, arachidic, zoomaric, oleic, eicosenoic, erucic and linoleic acids in cephalin. The main constituents of the saturated fatty acids in cephalin were palmitic and stearic acids, and the main constituents of the unsaturated acids in it were oleic and zoomaric acids.