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Fatty Acid Uptake and Esterification by Fish Muscle
Author(s) -
HAMOSH M.,
ATIA R.,
SHAPIRO B.
Publication year - 1966
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1966.tb00469.x
Subject(s) - fatty acid , oleic acid , chemistry , caprylic acid , biochemistry , carp , polyunsaturated fatty acid , degree of unsaturation , glyceride , bovine serum albumin , linoleic acid , albumin , long chain , food science , fish <actinopterygii> , chromatography , biology , fishery , polymer science
SUMMARY Fresh carp muscle takes up fatty acid from a solution of bovine serum albumin—fatty acid complex, and converts a considerable part of the fatty acid taken up into glycerides. In this regard, brown muscle is much more active than white muscle. On storage of the muscle at −18° C, its ability to take up fatty acid is not impaired but its esterifying capacity is rapidly reduced to a low level. Upon storage at 0°C the esterifying capacity stayed intact for at least 24 hr. Of various fatty acids tested, uptake is highest with the long‐chain acids (G‐G), with no marked difference due to unsaturation. Un‐saturated acids (oleic and linoleic) and a short‐chain acid (caprylic) are partly adsorbed to fish muscle proteins so strongly that they cannot be extracted with acid isopropanolheptane.