Fatty Acid Composition and Oxidation of Lipids in Korean Catfish

Authors

K. T. Hwang, Chonbuk National University, KoreaFollow
J. E. Kim, Chonbuk National University, Korea
S. G. Kang, Mokpo National University, Korea
S. T. Jung, Mokpo National University, Korea
H. J. Park, Korea University, Seoul, Korea
Curtis L. Weller, University of Nebraska-LincolnFollow

Document Type

Article

Date of this Version

2-2004

Comments

Published (as Paper no. J10613) in J. Am. Oil Chem. Soc. 81:2 (February 2004), pp. 123–127. Copyright © 2004 by AOCS Press. Used by permission.

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.