1985 年 34 巻 7 号 p. 563-567
Pacific saury were dried with an ordinary dryer, or either in the sun or shade, and some of it was smoked. The fatty acid composition of lipids in the saury was examined by GLC, before and after this processing.
The compositional percentage of higher unsaturated fatty acids decreased in proportion to the degree of drying. In smoked pacific saury, the lipids were found to be stable.