Studies on Total Lipids of Yellowtail in Winter

Abstract

Lipid composition of total lipids and fatty acid composition of each lipid in various parts of yellowtail, Seriola quingueradiata, in winter were studied by means of thin-layer chromatography (TLC) and gas-liquid chromatography (GLC). Total lipids were extracted acconding to the procedure of FOLCH et al. The total lipid content (%) was higher in external part than in internal part and in anterior part than in posterior part of meats. In viscera, the total lipid content was higher in pyloric appendages and liver than in others. Fatty acid composition of total lipids were studied by GLC and about 30 kinds of fatty acid were identified. Main fatty acids of total lipids in various parts were 18:1 acid (16.5-28.9%) followed by 16:0, 22:6, 16:1, 20:1, 22:1, 20:5 and 14:0 acids. Little differences of fatty acid composition of total lipids were recognized among various ordinary meets. 22:6 acid content (%) was higher in red meat than in ordinary meat. In viscera, much differences of fatty acid composition of total lipids were observed in various viscera. Total lipids were separated into 7 kinds of lipids by TLC and main lipid was triacylglyserines (TG, 80.7-89.0%). Fatty acid composition of TG and free fatty acids were almost similer to total lipids. On the contrary, 22:6 acid content (%) was higher in compound lipids than in other lipids.