양식과정 중 고등어의 일반성분과 지방산 조성의 변화 = Changes in the Proximate and Fatty Acid Compositions of Chub Mackerel, Scomber japonicus Muscle during Cultivation

다국어 초록 (Multilingual Abstract)

Monthly changes in the proximate and fatty acid compositions of chub mackerel (Scomber japonicus) muscle during cultivation from October 2007 to September 2008 were investigated. The lipid content increased gradually from the first stage of cultivation until March 2008 and then dramatically until May, before decreasing. The highest lipid content during cultivation was 21.6% in May, just before the fish spawns. There was a negative correlation (y=-1.1585x+87.741, R2=0.9495) between the lipid and moisture contents during cultivation of chub mackerel. By contrast, the protein (18.6±1.05%) and ash (1.18±0.11%) contents were essentially unchanged during cultivation. Prominent fatty acids in chub mackerel muscle were 16:0, 18:0, 14:0 saturates, 18:1n-9, 16:1n-7, 18:1n-7 monoenes, and 22:6n-3 (docosahexaenoic acid, DHA), 20:5n-3 (eicosapentaenoic acid, EPA), and 18:2n-6 polyenes. The percentages of n-3 polyunsaturated fatty acids (PUFA), such as DHA and EPA, were higher during three months in the early stage of cultivation than they were subsequently. However, the PUFA (DHA+EPA) content (in mg/100 g of muscle) was lower in the early stage (740-796 mg/100 g muscle) than in the other stages. The highest PUFA (DHA+EPA) content was from April to May (2,749-2751 mg/100 g muscle). The PUFA content was positively correlated with the total lipid content of chub mackerel muscle during cultivation. The results indicate that cultured chub mackerel is a very good source of n-3 PUFA, such as DHA and EPA.

참고문헌 (Reference)

• 1 윤호섭, "자연산 및 양식산 민어, Miichthys miiuy의 체성분 및 탄력의 계절적 변화" 한국환경생물학회 24 (24): 179-185, 2006
• 2 문수경, "양식산 및 천연산 고등어근육의 일반성분과 지질성분 비교" 한국수산과학회 42 (42): 411-416, 2009
• 3 배진한, "고등어 및 망치고등어육의 부위별 생화학적 특성 비교" 한국수산과학회 43 (43): 6-11, 2010
• 4 Ackman RG, "WCOT (capillary) gas-liquid chromatography. In: Analysis of oils and fats" Elsevier applied science publishers Ltd. 137-206, 1986
• 5 Lee KH, "Utilization of polyunsaturated lipids in red muscled fishes 1. Lipid composition and seasonal variation in fatty acid composition of body oil and lipids from different sections of sardine and mackerel" 19 : 423-435, 1986
• 6 Jeong BY, "Seasonal variation in proximate composition, cholesterol and α-tocopherol content in 12 species of Korean fish" 707-712, 1998
• 7 Jeong BY, "Seasonal variation in lipid class and fatty acid composition of 12 species of Korean fish" 32 : 30-36, 1999
• 8 Celik M, "Seasonal changes in the proximate chemical compositions and fatty acids of chub mackerel (Scomber japonicus) and horse mackerel (Trachurus trachurus) from the north eastern Mediterranean Sea" 43 : 933-938, 2008
• 9 Jeong BY, "Proximate composition, cholesterol and α-tocopherol content in 72 species of Korean fish" 31 : 160-167, 1998
• 10 AOAC, "Official methods of analysis. 16th ed" Association of Official Analytical Chemists 69-74, 1995
• 11 Ackman RG, "Nutritional composition of fats in seafoods" 13 : 161-241, 1989
• 12 Belling GB, "Lipid content and fatty acid composition of 11 species of Queensland (Australia) fish" 32 : 621-625, 1997
• 13 Jeong BY, "Lipid classes and fatty acid compositions of wild and cultured sweet smelt Plecoglossus altivelis muscles and eggs in Korea" 66 : 716-724, 2000
• 14 Jeong BY, "Lipid classes and fatty acid compositions of wild and cultured sweet smelt Plecoglossus altivelis muscles and eggs in Korea" 66 : 716-724, 2000
• 15 문수경, "Lipid Components of the Cultured Pearl Oyster (Pinctada fucata martensii) in Korea" 한국수산과학회 8 (8): 189-194, 2005
• 16 Hirayama T, "Life-style and mortality: A large-scale census-based cohort study in Japan" 6 : 1-133, 1990
• 17 "KOSIS"
• 18 Shindo K, "Histological study on white and dark muscles of various fishes" 52 : 1377-1399, 1986
• 19 Duttaroy AK, "Healthy fats" 444 : 425-, 2006
• 20 Sigurgisladottir, S., "Fatty acid composition of thirty-five Icelandic fish species" 70 : 1081-1087, 1993
• 21 Jeong BY, "Fatty acid composition of 72 species of Korean fish" 1 : 129-146, 1998
• 22 Moon SK, "Comparison of lipid classes and fatty acid compositions among eight species of wild and cultured seawater fishes" 3 : 118-125, 2000
• 23 NFRDI, "Commercial Fishes of the Coastal and Offshore Waters on Korea" Yemunsa 152-153, 1994
• 24 Nakamura Y, "Changes of proximate and fatty acid compositions of the dorsal and ventral ordinary muscles of the full-cycle cultured Pacific bluefin tuna Thunnus orientalis with the growth" 103 : 234-241, 2007
• 25 AOCS, "AOCS official method Ce 1b-89. In: Official Methods and Recommended Practice of the AOCS (5th ed)" AOCS 1998
• 26 Megdal PA, "A simplified method to distinguish farmed (Salmo salar) from wild salmon: fatty acid ratios versus astaxanthin chiral isomers" 44 : 569-576, 2009
• 27 Bligh EG, "A rapid method of lipid extraction and purification" 37 : 911-917, 1959