Comparative Analysis of Proximate Compositions and Lipid Component in Cultured and Wild Mackerel Scomber japonicus Muscles

Soo-Kyung, Moon; Hong, Seok-Nam; Kim, In-Soo; Jeong, Bo-Young

doi:10.5657/kfas.2009.42.5.411

Cited by 7 publications

(6 citation statements)

References 13 publications

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“…Among lipids, the neutral lipid (94.53%) was most abundant, and contents of phospholipid and glycolipid were 3.2% and 2.3%, respectively. Moon et al (2009) reported that neutral lipid and phospholipid contents of chub mackerel muscle are 84.3-85.0% and 15.0-15.7%, respectively. CMB had higher neutral lipid content and lower phospholipid content than the chub mackerel muscle.…”

Section: Lipid Class and Fatty Acid Compositionmentioning

confidence: 99%

“…On the other hand, in the fatty acid composition of the chub mackerel muscle, saturated fatty acid comprised 36.8-39.5% of total lipid; monounsaturated fatty acid occupied 31.8-33.4% of total lipid; polyunsaturated fatty acid took 28.7-29.6% of total lipid, respectively (Moon et al, 2009). Total lipid of mackerel muscles contained 23.0-25.2% palmitic acid, 18.3-19.0% oleic acid, 6.1-7.5% EPA and 13.7-14.3% DHA (Moon et al, 2009). Kim and Joo (1994) reported that the main constituents of fish oil were palmitic acid, oleic acid, EPA, and DHA.…”

Section: Amino Acid Compositionmentioning

confidence: 99%

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Physicochemical Profiles of Chub Mackerel Scomber japonicus Bones as a Food Resource

Cho¹,

Kim

Yoon³

et al. 2014

Fisheries and aquatic sciences

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The present study was conducted to characterize physicochemical properties of chub mackerel bones (CMB) to evaluate its potential as a food resource. The proximate composition of CMB showed 40.4% moisture, 13.8% crude fat, 15.2% crude protein, and 28.7% ash. The major minerals in CMB were calcium (26.27 g/100 g) and phosphorus (15.88 g/100 g). The amino acids were rich in glycine, proline, glutamic acid, and alanine. The contents of total and neutral lipids, glycolipid and phospholipid were shown to be 16.05%, 95%, 2.32%, and 3.15%, respectively. The major fatty acids were C22:6, C16:0, C18:1, C20:5, C18:0, C17:0, C14:0, C20:1 in order. The fatty acid contents of total and neutral lipid were in a range of 39.25% and 44.54% for saturated and 33.61% and 34.05% for polyunsaturated, respectively. The breaking strength and hardness of intact CMB were 10.01 and 50.03 kgf/cm 2 , whereas those of CMB heated for 45 min at 121°C were 0.40 and 1.94 kgf/cm 2 , respectively.

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Section: Lipid Class and Fatty Acid Compositionmentioning

confidence: 99%

Section: Amino Acid Compositionmentioning

confidence: 99%

Physicochemical Profiles of Chub Mackerel Scomber japonicus Bones as a Food Resource

Cho¹,

Kim

Yoon³

et al. 2014

Fisheries and aquatic sciences

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“…:0, 18:0, 14:0 , 18:1n-9, 16:1n-7, 18:1n-7 , DHA, EPA , (Jeong et al, 1998;Moon et al, 2009 . (Jeong et el., 1998b).…”

Section: 총지방산 조성mentioning

confidence: 99%

“…n-3 PUFA , , , (Dyerberg et al, 1978;Hirayama, 1990), (Crawford et al, 1976). (Jeong et al, 1998a, Jeong et al, 1999Kim et al, 2001;Yoon et al, 2006;Moon et al, 2009). Jeong et al (1998a) 72 .…”

mentioning

confidence: 99%

Proximate and Fatty Acid Compositions of 14 Species of Coastal and Offshore Fishes in Korea

Lee¹,

Yoon²,

Kim³

et al. 2011

Korean Journal of Fisheries and Aquatic Sciences

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Proximate and fatty acid compositions in muscle tissue were studied in 14 species of coastal and offshore fishes in Korea. Lipid content ranged from 0.57 to 10.5% and was higher in migratory and reef dwelling fishes than in demersal fishes. Protein content ranged from 14.4 to 20.3% and moisture content ranged from 72.4 to 81.8% in all fish samples. There was a negative correlation between lipid and moisture content in all fish samples (r=-0.90, P<0.001). The prominent fatty acids were 16:0, 22:6n-3 (docosahexaenoic acid, DHA), 18:1n-9, 20:5n-3 (eicosapentaenoic acid, EPA), 16:1n-7, 18:0 and 18:1n-7. Most demersal fishes contained considerably higher amounts of 20:4n-6 and/or 22:5n-3 compared with migratory and reef dwelling fishes. The proportion of total polyunsaturated fatty acid (PUFA), including DHA and EPA, was higher in demersal fishes (38.6-54.0%) than in migratory and reef dwelling fishes (23.5-35.2%).

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“…, 'Chilean sea bass', 'merluza negra', 'mero' (Wikipedia, 2011;Collins et al, 2010) (1998,1999) . Moon et al (2009) . ( 540 g), ( 390 g) 20:5n-3) n-3 (polyunsaturated fat-ty acid, PUFA) (Jeong et al, 1998a).…”

mentioning

confidence: 99%

Food Components of the Muscle and Liver of Patagonian Toothfish Dissostichus eleginoides

Soo-Kyung¹,

Kim²,

Hong³

et al. 2011

Korean Journal of Fisheries and Aquatic Sciences

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Proximate compositions, fatty acid profiles, and total amino acid compositions of the muscle and liver of Patagonian toothfish Dissostichus eleginoides were studied. Lipid contents of the muscle and liver of the fish were 22.3% and 35.3%, respectively. Protein content was higher in the fish muscle (12.8%) than in the liver (8.7%). Moisture content was also higher in the muscle (63.6%) than in the liver (49.8%). The prominent fatty acids in the total lipids of the fish muscle and liver were 18:1n-9, 16:0, 20:1n-9, 16:1n-7, 22:6n-3 (docosahexaenoic acid, DHA), 18:1n-7, 22:1n-11, 18:0, and 20:5n-3 (eicosapentaenoic acid, EPA). The fish muscle and liver contained approximately 1,000 to 2,500 mg of DHA and 400 to 600 mg of EPA per 100 g of tissue. Therefore, the fish muscle and liver are good sources of n-3 polyunsaturated fatty acids. On the other hand, the total amino acid content of the fish was 11.7 g/100 g muscle and 6.53 g/100 g liver. The prominent total amino acids profiles in the fish muscle and liver were glutamic acid, lysine, aspartic acid, leucine, and alanine, which are similar to those in other fishes.

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Comparative Analysis of Proximate Compositions and Lipid Component in Cultured and Wild Mackerel Scomber japonicus Muscles

Cited by 7 publications

References 13 publications

Physicochemical Profiles of Chub Mackerel Scomber japonicus Bones as a Food Resource

Physicochemical Profiles of Chub Mackerel Scomber japonicus Bones as a Food Resource

Proximate and Fatty Acid Compositions of 14 Species of Coastal and Offshore Fishes in Korea

Food Components of the Muscle and Liver of Patagonian Toothfish Dissostichus eleginoides

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