Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Changes of Food Components and Lipid Peroxides in Rainbow Trout with Growth

무지개송어의 성숙에 따른 식품성분 및 지질과산화물의 변화

  • 박성연 (서울대학교 식품영양학과) ;
  • 김해리 (서울대학교 식품영양학과)
  • Published : 1996.12.01
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Abstract

The present study was carried out to compare the difference of proximate composition and lipid peroxides in juvenile(80~120g) and adult(670~690g) rainbow trout(Oncorhynchus mykiss). There was a marked increase in lipid content with growth. The fatty acids of juvenile rainbow trout was composed of saturates, monoenes and polyenes of 30.18%, 37.81% and 25.09%, respectively. Adult rainbowtrout showed higher content in monoenes and lower content in polyenes. The composition of amino acid was similar. In both groups, glutamic acid, aspaitic acid, histidine were abundant. The lipid peroxides, malondialdehydes and lipofuscin, were not increased significantly with growth.

양어장에서 양식된 무지개송어의 성장에 따른 식품성분과 지질과산화물의 변화를 측정하여 다음의 결과를 얻었다. 치어와 성어의 조지방 함량과 수분 함량은 3.54%, 9.59% 및 77.40%, 69.02%로 성장에 따라 조지방의 함량은 증가되고 수분은 감소하였다. 지방산 조성은 치어에서 saturates 30.18%, monoenes 37.81%, polyenes 25.09%이고, 성어에서 30.77%, 40.41%, 23.45%로 성장에 따라 monoenes의 비율은 증가하고 polyenes 은 감소하였다. 구성 아미노산조성은 성장에 따라 큰 차이를 보이지 않았으며, 모두 glutamic acid, aspartic acid, histidine이 전체 아미노산의 약 50%를 차지하였다. 지질과산화의 지표로 측정한 maiondialdehyde, lipofuscin은 성장에 따른 유의적인 증가를 보이지 않았다.

Keywords

References

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