Abstract
ABSTRACTThe lipid hydrolysis products in minced mackerel stored under vacuum at 2–3°C for 15 days were free fatty acids (FFA) and 1,2‐diglycerides (DG); no 1,3‐DG br monoglycerides were obsrved, Lysophosphati‐dylcholine fLPC and lvsoohosohatidvlethanolamine (LPE) increased and then ddcreased with time: Lysiphosphatidylserie was not observed. More FFA, 1,2‐DG, LPC, and LPE were detected in dark muscle than in light muscle. The initial fatty acid composition, by GC, showed no significant differences (α‐0.05) among whole, light and dark muscles. When the lipid extracts were separated into three fractions (1: mostly triglycerides; 2: mostly FFA, DG, and cholesterol; and 3: mostly phospholipid), the degree of unsaturation of the lipids in fraction 2 was between those in fraction 1 and 3 and increased with time. These findings support the possibility that fish lipid hydrolysis may affect fish wholesomeness.
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