Journal of the Korean Home Economics Association 1980;18(3):13-19.
논문편 - 의생활 분야 : 쥐포의 지방산 조성과 Malonaldehyde 함량에 관한 연구
염초애
A Study on the Fatty acid Composition and Malonaldehyde of Dried File Fish
Cho Ae Yum
ABSTRACT
To study the rancidity of dried file fish oil by Oxidation during the storage period, general properties of the oil and composition of its fatty acids were analysed qumtitatively with gas-chromatography. The results indicated that; 1) The dried file fish oil was involved in drying oil of heigh degree of unsaturation with IV 158., and consisted of higher-fatty acid with SV 190. 2) The composition of the fatty acids were composed of 18 fatty acids involving 6 unknown fatty acids, and polyunsaturated fatty acid with docosapentaenoic acid(20 weight%). 3) Changes of malonaldehyde content during the storage of dried file fish were about 5.0 mg/kg after 10day, 3.4 mg/kg after 40 days.
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