Fatty Acid Composition and Oxidation of Lipids in Korean Catfish

K. T. Hwang, J. E. Kim, S. G. Kang, S. T. Jung, Hyun Jin Park, C. L. Weller

Research output: Contribution to journalArticle

7 Citations (Scopus)

Abstract

This study determined the lipid content and FA composition of muscle and a mixture of muscle and viscera from Korean catfish as well as lipid oxidation and hydrolysis. Lipid content and FA compositions in Korean catfish, which were purchased every month or two during September 1999-July 2000, were analyzed. Lipid oxidation and hydrolysis were determined as PV, thiobarbituric acid value, and FFA in the muscle and the mixture during storage at 2°C for 12 d and -14°C for 9 wk. Lipid contents of the muscle and the mixture were 3.2 (w/w) and 5.4%, respectively. Oleic acid was the most abundant FA in the catfish lipids, constituting 28.0% (w/w) of total FA in the muscle and 25.6% in the mixture, followed by palmitic acid and linoleic acid, amounting to 20.2 and 12.2%, respectively, in the muscle and 20.2 and 12.5% in the mixture. EPA and DHA were 3.2 and 6.8%, respectively, in the muscle and 3.5 and 8.1% in the mixture. Seasonal variation in lipid contents and FA composition was minimal in catfish. Lipids in minced catfish oxidized and hydrolyzed readily at 2°C. Inclusion of viscera into the muscle increased lipid oxidation and hydrolysis. Frozen storage at -14°C and addition of ascorbic acid both reduced lipid oxidation. Frozen storage retarded lipid hydrolysis in catfish.

Original languageEnglish
Pages (from-to)123-127
Number of pages5
JournalJAOCS, Journal of the American Oil Chemists' Society
Volume81
Issue number2
Publication statusPublished - 2004 Feb 1

Fingerprint

Catfishes
beta oxidation
Fatty acids
catfish
Lipids
Fatty Acids
fatty acid composition
Muscle
Oxidation
muscles
lipids
Chemical analysis
Muscles
lipid peroxidation
hydrolysis
lipid content
Hydrolysis
frozen storage
animal organs
Viscera

Keywords

  • Catfish
  • Fatty acid
  • Lipid hydrolysis
  • Lipid oxidation
  • Viscera

ASJC Scopus subject areas

  • Food Science
  • Chemistry (miscellaneous)

Cite this

Hwang, K. T., Kim, J. E., Kang, S. G., Jung, S. T., Park, H. J., & Weller, C. L. (2004). Fatty Acid Composition and Oxidation of Lipids in Korean Catfish. JAOCS, Journal of the American Oil Chemists' Society, 81(2), 123-127.

Fatty Acid Composition and Oxidation of Lipids in Korean Catfish. / Hwang, K. T.; Kim, J. E.; Kang, S. G.; Jung, S. T.; Park, Hyun Jin; Weller, C. L.

In: JAOCS, Journal of the American Oil Chemists' Society, Vol. 81, No. 2, 01.02.2004, p. 123-127.

Research output: Contribution to journalArticle

Hwang, KT, Kim, JE, Kang, SG, Jung, ST, Park, HJ & Weller, CL 2004, 'Fatty Acid Composition and Oxidation of Lipids in Korean Catfish', JAOCS, Journal of the American Oil Chemists' Society, vol. 81, no. 2, pp. 123-127.
Hwang, K. T. ; Kim, J. E. ; Kang, S. G. ; Jung, S. T. ; Park, Hyun Jin ; Weller, C. L. / Fatty Acid Composition and Oxidation of Lipids in Korean Catfish. In: JAOCS, Journal of the American Oil Chemists' Society. 2004 ; Vol. 81, No. 2. pp. 123-127.
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