Seasonal changes in intrinsic characteristics of Pacific sardine (Sardinops sagax)

被引：7
|
作者：
Okada, Tomoko [1 ]
Morrissey, Michael T. [1 ]
机构：
[1] OSU Seafood Lab, Astoria, OR 97103 USA
来源：
JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY | 2007年 / 16卷 / 01期
基金：
美国海洋和大气管理局;
关键词：
sardine; lipid; proximate analysis; gas chromatography; thin layer chromatography;
D O I：
10.1300/J030v16n01_05
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Intrinsic characteristics of sardines harvested off the Oregon-Washington coast were determined. The lipid content was initially low (6.79%) in the beginning of the season in June, significantly increased to 22.95% in mid-August, and decreased slightly by the end of September. An inverse correlation (R-2 = -0.90) was found between lipid and moisture content. Triacylglycerides were the predominant lipid fraction, while the phospholipids fraction was the lowest. Analysis showed that 20:50 was the most abundant fatty acid in sardine oil followed by 16:0 and 22:6n3 fatty acids. The level of 20:5n3 fatty acid was slightly higher in August-September than earlier in the season.
引用
收藏
页码：51 / 71
页数：21
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