Lipid classes and fatty acid compositions of wild and cultured sweet smelt Plecoglossus altivelis muscles and eggs in Korea

Fisheries Science

Volumn 66, Issue 4, 2000, Pages 716-724

  Jeong, Bo Young ^a   Moon, Soo Kyung ^a   Jeong, Woo Geon ^a   Ohshima, Toshiaki ^b  

^a Gyeongsang National University   (South Korea)

^b JAPAN SCIENCE AND TECHNOLOGY AGENCY   (Japan)

Author keywords

Egg; Fatty acid; Lipid class; Muscle; Plecoglossus altivelis; Sex; Wild and cultured sweet smelt

Indexed keywords

EID: 0001437101     PISSN: 09199268     EISSN: None     Source Type: Journal    
DOI: 10.1046/j.1444-2906.2000.00117.x     Document Type: Article

References (4)

1. Chyung MK. The Fishes of Korea. Iljisa Publishing Co., Seoul, 1991.
2. Hirano T, Zhang CH, Morishita H, Suzuki T, Shirai T. Identification of volatile compounds in Ayu fish and its feeds. Nippon Suisan Gakkaishi 1992; 58: 547-557.
3. Zhang CH, Hirano T, Suzuki T, Shirai T. Enzymatically generated specific volatile compounds in Ayu tissues. Nippon Suisan Gakkaishi 1992; 58: 559-565.
4. Sung NJ, Lee EH, Ha BS. Studies on the food from fresh water fish-3. Composition in amino acids and nucleotides of the dorsal muscle of some fresh water fish, sweet fish, cornet fish, mandarin fish and read fish. J. Korean Soc. Food Sci. Nutr. 1983; 13: 163-168.