Abstract
The properties of the acetone-soluble lipid contained in the ordinary meat and the red meat of “Kan-Buri” (yellowtail, Seriola quinqueradiata, caught in winter) and “Higan-Buri” (yellowtail caught in spring) were compared. The paper chromatography indicated the presence of myristic, palmitic, stearic, arachidic, zoomaric, oleic, eicosenoic, erucic, linoleic, linolenic, acids and tri-to hexaenoic acids (C18-C22) in the lipid of each sample as shown in Tables 4, 5. The unsaturation of the acetone-soluble lipid in the red meat was higher than the ordinary one. The difference in component acid between the two sample fish, may suggest that the saturated acids in yellowtail will increase towards spring while the unsaturated ones decrease slightly during the same period.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
