Abstract
Lipid changes during “katsuobushi” processing were investigated and the lipids of several commercially produced katsuobushi were analyzed for quality assessment. Triacylglycerol (TG) decreased from 75.2 % in initial content to 68.3 % in “hadakabushi” and free fatty acid (FFA) increased to 53.0 %. TG further decreased to 25.4 % after mold treatment. Increase in FFA was due to hydrolysis of TG by lipase produced from the mold. Katsuobushi properly mold showed high FFA % and docosahexaenoic acid (DHA) %. Thus, commercial katsuobushi with low FFA (7.1 %) and low DHA (19.1 %) content was judged to be poorly mold treated, with consequent low quality. Smoking caused major loss of phos phatidylethanolamine from 22.5 % to 6.6 %, although phosphatidylcholine content change little. Analysis in lipid of katsuobushi indicated improved product quality and whether katsuobushi had been processed.
