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ON THE YELLOWTAIL OIL-VII

1961; Springer Science+Business Media; Volume: 27; Issue: 12 Linguagem: Inglês

10.2331/suisan.27.1113

1349-998X

Hideo TSUYUKI, Uhei Naruse, Akio SHIONOYA,

Petroleum Processing and Analysis

The characteristics of lecithin (acetone-insoluble, ethanol-soluble lipid) contained in the ordinary and the red meats of “Kan-Buri” (yellowtail, Seriola quinqueradiata, caught in winter) and “Higan-Buri” (yellowtail caught in spring) were compared. It was found in each sample fish, that the yield (%) of lecithin in the red meat was higher than in the ordinary one, and the unsaturation of conjugated fatty acids in the former than in the latter. In both cases of red and ordinary meat, the unsaturation of conjugated fatty acids in lecithin was higher in “Kan-Buri” than in “Higan-Buri”. The paper chromatography indicated the presence of myristic, palmitic, stearic, arachidic, zoomaric, oleic, eicosenoic, erucic, linoleic and linolenic acids in the lecithin. The main constituents of the saturated fatty acids in the lecithin were palmitic and stearic acids, while those of the unsaturated acids in the lecithin were oleic and zoomaric acids.