Abstract
We previously reported that soybean phospholipids improved the storage stability of fish fillets. The object of this study was to identify the active component of soybean phospholipids and its mechanism. Rainbow trout were fed purified diets supplemented with no phospholipids (Control), 1% soybean phosphatidylcholine (S-PC), and 1% soybean phosphatidylethanolamine (S-PE) for 4 weeks. After the feeding period, fish fillets were subjected to an oxidation test. The storage stability of fish fillets was improved in the S-PC and S-PE groups compared to the Control group. The rate of phospholipid-bound docosahexaenoic acid (DHA) in the S-PC and S-PE groups was higher than that in the Control group. These results indicate that phosphatidylcholine and phosphatidylethanolamine in soybean phospholipids contributed to the improved storage stability of fish fillets. It was speculated that high phosphatidylcholine- and phosphatidylethanolamine-bound DHA levels were involved in the improved storage stability of fish fillets.
