Changes of Lipids in Mackerel Meat by Several Cookery

Abstract

The samples used were “Shimesaba”, “Misoni” and “Shioyaki” in japanese. “Shimesaba” was seasoned with vinegar, Misoni ”cooked with miso (soy paste) and“ Shioyakirdquo; roasted after scattering salt on the fish surface. These samples were preserved at 5°C for 3 days and the changes of chemical properties, lipid composition of the total lipids extracted from the fresh and cooked samples were investigated by means of silicic acid column, thin layer and gas liquid chromatographies. The following results were obtained.
1) The chemical properties of total lipids were changed in dependence of cooking and seasoning methods.
2) The ratio of the total monoenoic acids in the total fatty acids was increased in every samples, while the ratio of the total polyenoic acids in the total fatty acids was not changed significantly.
3) The ratio of C20 : 5 acid in the total fatty acids was decreased in every samples, while the ratio of C22 : 6 acid of shimesaba decreased a little.
4) The ratios of amounts (w.t. %) of the neutral lipid fraction and the compound lipid fraction in the total lipids did not show the remarkable changes in every samples.
5) Comparing with the changes of each lipid fraction of the total lipids in every samples, the compound lipids shown a remakable degradation.