著者

小林 雅美 福島 潤子 野口 駿

出版者

The Japan Society of Home Economics

雑誌

家政学雑誌 (ISSN:04499069)

巻号頁・発行日

vol.24, no.7, pp.511-515, 1973-11-20 (Released:2010-03-09)

参考文献数

9

被引用文献数

1

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The variation of fatty acid composition of oils at various parts in an individual was investigated with 19 kinds of commercially available fishes. A fish body was divided into five parts, namely, back, abdomen, tail, skin and dark-colored flesh (if any), and the lipid from each part was extracted with ether and converted into the corresponding methyl esters in an usual manner and thereafter analysed by gas chromatography.While the oil content varied considerably from part to part and generally decreased in the following order : skin, dark-colored flesh, abdomen, back, and tail, the fatty acid composition was not found to be appreciably different from each other in our examination using a pattern vector analysis, where the vector sum of the segments, which is obtainable by plotting the concentration of each component on the corresponding independent axis, is assumed to represent the pattern of the composition. Thus, the angle between two vector sums or cos θ is considered to be a measure of the degree of resemblance between the two patterns.Furthermore, on some fishes obtainable in all year round, the variations of the content and fatty acid composition of their oils at four seasons were found to be considerable, but the relationship between the variations mentioned above and the taste was found to be rather obscure and at random.