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Changes in fatty acids and volatile components in mackerel by broiling

Title
Changes in fatty acids and volatile components in mackerel by broiling
Authors
Chung H.Choi A.Cho I.H.Kim Y.-S.
Ewha Authors
김영석
SCOPUS Author ID
김영석scopus
Issue Date
2011
Journal Title
European Journal of Lipid Science and Technology
ISSN
1438-7697JCR Link
Citation
vol. 113, no. 12, pp. 1481 - 1490
Indexed
SCI; SCIE; SCOPUS WOS scopus
Abstract
Mackerel is known to be a rich source of omega-3 family PUFAs. The acid value and conjugated dienoic acid value of mackerel, known as indices of oxidation, were determined. Fatty acids in both raw and broiled mackerels were analyzed by GC. PUFAs and saturated fatty acids were observed at a low level in broiled mackerel, possibly as a result of thermal degradation of the lipids. In addition, volatile components in mackerel extracted by solvent-assisted flavor evaporation were analyzed by GC-MS. In total, 38 volatile components were detected in raw mackerel, whereas 53 volatiles were found in broiled mackerel. Hydrocarbons and methyl- and/or ethyl-substituted benzenes were quantitatively dominant. Levels of aldehydes and alcohols were significantly enhanced in broiled mackerel, as was the level of benzothiazole, which possibly forms as a result of the condensation of thermal degradation products from amino acids and/or proteins, and lipids. © 2011 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim.
DOI
10.1002/ejlt.201000510
Appears in Collections:
엘텍공과대학 > 식품공학전공 > Journal papers
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