translation series no. 3274translation series no. 3274 a study on cholesterol in foods (report no....
TRANSCRIPT
FISHERIES AND MARINE SERVICE
Translation Series No. 3274
A study on cholesterol in foods (Report No. 5) oneffects of lipids in foods of animal origin on the
level of serum cholesterol
by Yuko Koga, and Yurie Hijioka
Original title: Sholuhin-Chu no koresteroru no Kenkyu (Dai 5 I-Io)Dobutsu-Sei Shokuhin Shishitsu no Kessei koresuteroru-ryoni oyobosu eikyo ni tsuite
From: Eiyo to Shokuryo 26 (7) . 441-456, 197.3
Translated by the Translation Bureau(KS /p S)Multilingual Services Division
Department of the Secretary of State of Canada
Department of the EnvironmentFisheries and Marine Service
Halifax Laboratory
Halifax,.N.S.
1974
42 pages typescript
DEeARTMENT OF THE SECRETARY OF STATE
TRANSLATION BUREAU
MULTILINGUAL SERVICES
eLe
. *ePrt-re CANADA
DIVISION MULTILINGUES
SECRÉTARIAT D'ÉTAT
BUREAU DES TRADUCTIONS
DIVISION DES SERVICES
INTO - EN
Engl i sh
TRANSLATED FROM - TRADUCTION DE
. Japanese AUTHOR - AUTEUR
TRANSLATION BUREAU NO. NOTRE DOSSIER NO
TRANSLATOR (INITIA LS) TRADUCTEUR (INITIALES)
DEC - 5 19 74
d 07 4/
Yuko Koga and Yurie Hijioka TITLE IN ENGLISH - TITRE ANGLAIS
A Study on Cholesterol in Foods (R%xIct N. 5) On Effects of Lipids in Fcods of Animal Origin on the Level of Serum Cholesterol
TITLE IN FOREIGN LANGUAGE (TRANSLITERATE FOREIGN CHARACTERS) TITRE EN LANGUE ÉTRANGÈRE (TRANSCRIRE EN CARACTÉRES ROMAINS)
Shokuhin-Chu no koresteroru no Kenkyu (Dai 5 Ho) Dobutsu-Sei Shokuhin Shishitsu no Kessei koresuteroru-ryo ni oyobosu eikyo ni tsuite
REFERENCE IN FOREIGN LANGUAGE (NAME OF BOOK OR PUBLICATION) IN FULL. TRANSLITERATE FOREIGN CHARACTERS.
RÉFÉRENCE EN LANGUE ÉTRANGÉRE (NOM DU LIVRE OU PUBLICATION), AU COMPLET, TRANSCRIRE EN CARACTÉRES ROMAINS.
Eiyo to Shokuryo Vol.
REFERENCE IN ENGLISH - RÉFÉRENCE EN ANGLAIS
J. Jap. Soc. Food and Nutr., PUBLISHER- ÉDITEUR
DATE OF PUBLICATION DATE DE PUBLICATION
PAGE NUMBERS IN ORIGINAL NUMÉROS DES PAGES DANS
L'ORI GI NAL
441-456 YEAR
ANNÉE PLACE OF PUBLICATION LIEU DE PUBLICATION
ISSUE NO. NUMÉRO
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1973
Environment MI NISTÉRE-C LIENT
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PERSON REQUESTING Dr . R.G. Ackma.n DEMANDÉ PAR
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DATE OF REQUEST DATE DE LA DEMANDE
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02-10-74
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UNEDITED TRANSLATION For inkrination only
TRADUCTION WO N 12EVISEÊ interniâfkin sculernênt
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el i) DU BUREAU LANGUE TRADUCTEUR (INITIALES)
676637 Japanese KS/Ps Nov./74
DEC - 5 1974
A STUDY ON CHOLESTEROL IN FOODSIRIEORT NO. 5) L441
ON THE INFLUENCE OF LIPIDS IN FOODS OF ANIMAL ORIGIN ON THE LEVEL
OF SERUM CHOLESTEROL
By Yuko Koga and Yurie Hijioka.
Department of Food and Nutrition, Nakamura Gakuen College.
Previously the authors measured the quantities of such sub- 1)2)
stances as fat and oil, cholesterol , coarse protein, and
essential amino acids, and made a report on the cholesterol-Coarse- 3) 4)
protein cOefficient and cholesterol-protein-value coefficient .
The present report deals with the measurements made on the compo-
sition of fatty acids in fat and oil, and on the increase in the
volute of serum cholesterol when they are consumed in their ori-
tu
ce 0 e z —r 0 0
a .-75« Z
n 32 0 111 C . c
•
E; o e LU Li. :r Z
et' • tfr
ginal states. 5)
Keys et al in 1956 denied the fact that exogenous choleste-
rol, i. e., the cholesterol in foods changed into serum choleste-
rol, and their work laid the basis for popular misunderstanding 6)
for a long time. However, soon after Beveridge et al , Connor 7) 8) 9)
et al , Steiner et al , Erickson et al all denied this 11)
hypothessis by Keys. Further Keys et al in 1962 reported the
SOS-200-10-91
finding that, other conditions being equal, there was a linear re-12)
lationship between the two. In 1965 they assumed that exo-
genous cholesterol was proportional to the square root of the
quantities administered, and as will be explained in a later sec-
tion, inserted a term related to cholesterol in the prediction
regression equation.
It is clear that endogenous cholesterol is formed with
acetyl coenzyme A(CH3-C0-S-CoA) as a source, and consequéntly it has
been widely conjectured that its formation started from the L442
products of intermediate metabolism of fatty acids, glucoside,
and amino acids. Of these by far the greater quantity is pro-
duced from lipids and this has been the min subject Of research.
It has been recognized by many scholars that the saturated
fatty acids in lipids were responsible for the increase in the
level of serum cholesterol. However, the effects due to their13) 14)
C-number are not uniform. Malmoros et al and Hegstedt et al
recognized that C12 and 014 saturated fatty acids raised the level
12)15)of serum cholesterol. Further Keys et al also recognized
that C121 C14 along with C16 fatty acids raised the level of serum
cholesterol. However, there is no such r-eaction associated with
C16 saturated fatty acid. Further it has been established that
saturated fatty acids lower than C10, and under certain condi-
tions those lower than C120 did not increase the level of serum
16)With reference to unsaturated fatty acids, Ahrens et al
maintain that there is a reverse correlation between the iodine
numbers of their fat and oil and their ability to reduce the level17)
of serum cholesterol. Gunning et al report that the square
cholesterol.
3
roots of the iodine numbers are correlated negatively to the
levels of serum cholesterol. Of the unsaturated fatty acids,
which form the sources of the iodine numbers, it is believed that
those with a single value hardly contribute to the reduction in 12)13)
serum cholesterol (Keys et al )., With respect to the poly- 19)
unsaturated fatty acids, Kinsell et al recognized their contri-
bution in reducing the cholesterol level. However, there are 12)20) 16) 21)
opinions by Keys et al y Ahrens et al and Grande et al
with respect to their abilities in reducing the cholesterol level.
In order to study the effects of various fatty acids on serum
cholesterol as described above, and to predict the level of serum
cholesterol on the basis of the composition of fatty acids, Keys 20)
et al formulated the following regression equation (multiple
regression equation) by means of the least squares method:
AChol = 2.76 LIS -0.05 4M -1.35 A -1.63 • (1)
where AChol represents the level of serum cholesterol
mg/d1, and
1/s, 414, and AP represent, respectively, the percentages with respect to the total calories in glycerides of
saturated fatty acids, monounsaturated acids, and poly-
unsaturated acids in fat and oil.
In equation (1), since the numerical values of the coeffici-
ent of AM and of the constant term is small, we may neglect them and obtain the following equation:
AChol = 2.74 As - 1.31 41) (2)
It will be observed that these two equations contain no term 12)
associated with cholesterol. Later, Keys et al conducted
detailed investigations on the effects of cholesterol and made
h.
4
the following modification:
AChol = 2.7 AS - 1.3 AP + 1.5 AC (3),
or JChol = 1.35 (2 AS - AP) + 1.5 AC (31)..
iahere C represents the amount of daily cholesterol in-
take ( dg). 12)
They further modified the equation to read (Keys et al
QChol = 1.2 (2 AS - AP + 1.5 AZ (4)
where Z represents the square root of the amount of cho-
lesterol (mg) in one thousand (1,000) cal. of food.14)
Hegstedt et al obtained the following regression equation
after large scale investigations:
-,dChol = 3.27 S14 + 0.$9 S16 - 0.61 P + 5.$8 C - 6.7 (5)..
where 514, 516, and P represent, respectively,.myzistic
acid, palmitic acid, and polyunsaturated acids (main-
ly linolic acid), and C represents the amount of
cholesterol taken daily through foods (mg).1) .
Meanwhile, as has briefly been reported in a previous report
The U. S. Heart Association organized a Diet Heart Study group dur-
ing 1963-1965, and made concerted large scale investigations of
a type which had never been carried out before. That is to
say, experiments were carried out in six metropolitan areas such
as Baltimore: in the first experiment, which was carried out
over a period extending fifty-two (52) weeks, observations
were made on two thousand one hundred and seven (2,107) subjects,
and in the second experiment one thousand five hundred and ninety
(1,590) _subjects were examined over a period covering twenty-eight
(2$) to thirty-six (36) weeks, with a total of one hundred and
forty (140) odd medical men and biochemists taking part. These
5
investigations resulted in two sets of regression equations (pre- 22)
diction type) concerning the level of serum cholesterol
(mg/di):
Chol = 2.16 AS - 1.65 41) - 6.77 AC - 0.5 (6)
Ahol = 1.35 (2 LIS - LIP) ± 1.5A (7)
where the abbreviations have the identical meanings
as in equations (1) and (5), and
del% represents the square root of the amount of cho-
lesterol in foods mg/1,000 cal. (It should be noted
that equation (7) is similar to the aforementioned
equation (3) of Keys et al except for modifications
made on the basis of equation (4).)
It is the opinion of the authors , that equations (6) and (7)
are the most reliable as they are the results of efforts of a
large number of researchers , working with a large number of peo-
ple. Thus in the present report the authors calculate the ef-
fects of the composition of lipids on the level of serum choles-
terol by means of equation (7) with those materials, which they
had used in the previous reports, augmented by fresh data. As
was mentioned Dreviously, it has been reported that in addition 23) 24)
to glycocide and protein other substances such as phytoste-25)27) 26)
rol and pectin also affect the cholesterol level. How-
ever, the subject will be dealt with in later papers.
With the exception of hens , eggs, foods of animal origin
6
which were available commercially in the city of Fukuoka, were
used as source materials. They consisted of seventy nine (79)1)2)
varieties, reported in two previous reports , augmented by
fresh materials (bought since Sept., 1969). The detailed break-
down of these materials-with respect to the time of their pur-
chase or of collection is shown in Tables 1-4. These materials
were cut-into various parts and served as foods in the form and1)2)
in the way identical to those of the previous reports
2. Experimental Method
1) Pfethod of General Analasis: The determinations of moisture,
coarse fatty acids, and cholesterol were made follow)the me-1)2
identical to those of the two previous reports . The
determination of coarse protein was made in a manner identical3)
to that of the third report
2 Measurements of the Composition of Fatty Acids:,. The methods
used for the analyses-of flesh of animals, birds, and whales,
hensT eggs, processed foods, and foods of marine origin were given1)
in an outline in a previous report . They were analyzed by L4432$)
the BF3 methanol method ; and most of marine foods were methy-
29)lated following the method employed by Shinma et al who
used a mixture of inethanol, benzol, and concentrated sulphuric
acid (123: 61•5: 1 v/v), and the resulting fatty acid methyl
ester was analyzed by means of gas chromatography. The equipment
used was a Hitachi gas chromatograph ( K-53 type; hydrogen flame
ionization detector). The conditions for analyses were identical30)
to those of a previous report . 0.2-0.5 /uL of the test
materials were used for analysis.
For the identification of the chromatograms, K-106, K-107,
and K-l08 of Applied Science Co. were used as the standards: 31
for other peaks the ECL values due to Hofstetter et al were
used.
3) Calculation of Abhol: As was explained in a previous sec-
tion, equation (7) was used to ascertain the relationship between
the composition of the fatty acids and the level of serum cho-
lesterol. For the purposes of this report the ratios with re-
spect to the total calories of the quantities of saturated fatty
acids (S) and of polyunsaturated fatty acids (P) coexisting•
in 100 g of coarse protein were calculated and used as As and AP, respectively. As the total caloric intake, two thousand
one hundred fifty (2,150) cal., a nutritional standard for Japa-
nese (Nutritional Enquiries Commission (Eiyo-Shingi-Kai)), was
used.
Experimental Results and Discussion
The results are shown in Tables 1-4.
The tables show, in addition to the . results of general ana-
lyses, quantities of fat, which coexist with one hundred (100) g
of coarse protein, the amounts of cholesterol in fat, and the
composition of fatty acids. Further, they show the amounts of
saturated fatty acids (S), polyunsaturated acids (P), and mono-
unsaturated acids (M), which have been calculated on the bases
of the composition of fatty acids (M). They also show the
amounts of serum cholesterol ( AChol) which have been calculated
on the bases of the total amounts of cholesterol, S, and P.
8
A great deal of the findings were reported in the previous 1)-3)
three (3) reports with reference to moisture content, coarse
fat, coarse protein, and cholesterol level in fat. Thus the pre-
sent report will deal mainly with fatty acids and2Chol. For
this purpose Fig. 1 has been added.
1. Flesh of Animals, Birds and Whales
With respect to the composition of fatty acids in the flesh 32)
of animals and birds, Hornstein et al reported that in the
case of beef the influence of age was recognizable; and Machlin et 33)
al reported that in the flesh of fowl the influence of feeds was
recognized. As the samples were obtained through commercial out-
lets, nothing is known of the effects of these factors in the
present report.
1) Beef: With respect to the composition of fatty acids 35)
in beef produced in Japan, there are reports by Otake and 36)
Morohoshi et al in addition to detailed investigations by Naka- 34)
nishi et al . It should be noted that, for the same parts, the
analytical values of C16:0 in"sirloinI ! and - fillet, and of C18:1
in nrunip" . which have been observed in the present experiments, 36)
are somewhat higher than those observed by Morohoshi et al .
The differences in the cholesterol levels in fat (hereinafter
referred to as the cholesterol levels) in the four test materials,
except for those of the liver, were not significant. The level
of S was the lowest in the outer shanks, and high in "runp"
Consequently the cholesterol level was high in the latter -- 2.6
times that of the outer shanks.
8a
Beef
l Shoulder roast
2 Chuck
3 Shank
4 Rib
5 Plate (Bara)
6 Brisket
7 Loin
$ Fillet
9 Flank
10 Sirloin
11 Round
12 Runnp
9^•
2) Pork: Of the three ( 3) samples, consisting of L446
fillet, shoulder roast, and "ribs", thé cholesterol level in
fillet was by no means low; its level of P was the highest and
,QChol was the lowest. ^/Chol in the shoulder roast was 2.7
times that of fillet. Thus, as in the case of beef, there was a
considerable difference in 2Chol due to the position of the meat.
3) Mutton: Among the flesh of animals and birds, C13:0 in
the thigh and fillet showed extremely high values. As in the37)
case of work by Otake C20:4 and a minute quantity of C15:0
were found.
The level of S was tohe second highest next to that of the
skin, which will be dealt with in a later section. However, the
cholesterol level was low and consequently _ZChol was low. This
observation also leads us to the belief that the cholesterol
level is a factor which greatly influences Chol.
4) Chicken: The levels of C13:2 in the three samples of
flesh of various types.were high and somewhat similar to those
of pork. As shown in Fig. 1, the level of _ZChol was the low-
est among the flesh of animals and birds. Of the three samples,
the one, which had shown the lowest value, was the breast.
The level of C16:0 in the thigh was higher by 44.3% in
comparison to those of the flesh; the level of S was also the
highest among all the samples. Howevér, the level of cholesterol
was low and the level of f^Chol was not too high.
The liver (beef, pork, and fowl): In all the three (3)
samples, the levels of C16:0 were lower by 35-4$% than those of the
corresponding flesh, C1$:0 were twice as high as those in the flesh,
and C20:3and C20:4 were detected in all the three samples. In
10
comparison to those of the corresponding flesh, //Choi's were
not low.
6) Whale Meat: During the course of the analyses of fat-
ty acids, two types of unidentifiable substances (x1 and x2 )
were found in two positions. These were not included in the cal-
culations ofAillChol. Since the quantities involved were extremely
small, the authors felt that the exclusion of these substances
should not influence in any way the values of AChol.
On the other hand, the levels of M, being 72.9 and 79.4%,
were extremely high in all the samples; the levels of S were low.
However, as a result of the influence of the level of cholesterol
in the red meat, AChol was the second highest following that
of pork.
2. Henst Eggs
There was hardly any difference in the levels of S and P
in yolks A and B. However 2/Chol was somewhat higher in A in
comparison to that of B. As is evident in Fig. 1, these values
were the highest among all the samples.
In comparison to those of the yolk, whites A and B contained
56.9 and 60.6% of C13:2 , respectively. C14:0 was higher by --
a factor of 4.7 and 2.3, 013:0 by 2.7 and 3.0 and C204 by
6.1 and 7 -*.' 020:3 was also detected. The level of /1Uol was
low and followed those of the ordinary meat of omaesou Saurids
undosquelis(RICHARDSON), and skipjack MIsmonmsmlamis (LINNE).
The findings concerning the latter will be dealt with in later
sections. 38)
At the present time Japan is reported to be the second
10
comparison to those of the corresponding flesh, _ACholts were
not low.
6) Whale Meat: During the course of the analyses of fat-
ty acids, two types of unidentifiable substances (x1 and x2 )
were found in two positions. These were not included in the cal-
culations of2Chol. Since the quantities involved were extremely
small, the authors felt that the exclusion of these substances
should not influence in any way the values of 4Chol.
On the other hand, the levels of MI, being 72.9 and 79.4%,
were extremely high in all the samples; the levels of S were low.
However, as a result of the influence of the level of cholesterol
in the red meat, AChol was the second highest following that
of pork.
2. Hens' Eggs
There was hardly any difference in the levels of S and P
in yolks A and B. However 4Chol was somewhat higher in A in
comparison to that of B. As is evident in Fig. 1, these values
were the highest among all the samples.
In comparison to those of the yolk, whites A and B contained
56.9 and 60.6% of 013:2 , respectively. 014 . 0 was higher by
a factor of 4.7 and 2.3, 013:0 by 2.7 and 3.0 and C204 by
6.1 and 5 . 7 . 020:3 was also detected. The level of AChol was
low and followed those of the ordinary meat of umaeso" Saurids
undosquamisiqICHARDSON), and skipjack Katsuwonus pelamis (LINNE).
The findings concerning the latter will be dealt with in later
sections. 38)
At the present time Japan is reported to be the second
11
largest consumer of eggs following the U. S. Eggs are used not
only in side-dishes but also in desserts. As their use is ex-
tremely varied, we must be conscious of the amount of their in-
take.
Further, eggs are processed in many ways -- for instanCe, they
can be frozen, powdered, condensed, or treated with enzymes. It
appears as though analyses on the processed materials will be
necessary in the future.
3. Aquatic Food (excludes whale meat)
39)40) There have been a number of reports on fatty acids in
fish in this country. Researches are being conducted over a con-
siderably wide range of topics from the establishment of the func-41)
tion of fatty acid amido to the study of properties of lipids 42) 43)
in fish meal . Further, there is a research by Shinma et al
on shellfish.
The materials, which were used in the present report, were
purchased through retail outlets. Thus the authors feel that they
bore factors, which were likely to contribute to the change in
the nature of constituent polyunsatil;ated fatty acids such as
the conditions under which the commodities had been frozen or
thawed out, or the storage conditions in the shops. Further, in
the case of fresh water fish, it is known that among the species
which change their habitats, the body fat changes from the fresh
water type to sea-water type at a certain stage of their develop-
ment. At the present time fish is being reared intensively.
Under these varying circumstances we can perceive the possibi-
lity that the analysis of fatty acids in fish may involve factors
p447
12
complicated above those of flesh of animals and birds. Whatever
the case may be, the results of the present investigations are
shown in Tables 3-1 to 3-5-
1) Fish Nleat: The fact that the level of P was high has been
well known. This is also noted in Tables 3-1 to 3-2, in which
the values for fish are higher by a factor of 2.0 to 5.5 in com-
parison to those in the flesh of animals and birds. A comparison
between fourteen (14) samples of ordinary meat of white, blue, and
fresh water fish and five samples ôf dark meat showed that the levels
of P in the latter, being 43.6-47.9%. were very much higher.
On the other hand, as shown in Table 3-2, comparisons between
the ordinary meat and dark meat from the same so-called blue fish
showed that C22:5 was found in very minute quantities in ordinary
meat, and that C22:6 was commonly found in quantities larger by
a factor of 2.0-10.$ in dark meat in comparison to those in ordi-
nary meat. Further in fresh water species ( ordinary meat) C1$
acid-contents were found to be as high as approximately 44-5$%,
of which Cl$:3 represented as much as 12.9-17.5%, C20 and C22
acid contents were low. These findings were similar to those of40)
Shinma et al .
With respect to AChol, it was found that although the le-
vel of P was considerably higher than those in the flesh of ani-
mals, birds, and whales, since the levels of S and cholesterol in
many samples were somewhat high, its levels were not always low.
Of the twenty-one ( 21) samples excluding t'maunagi" Anuuilla...
japonica TEMMTNCK et SCHLEGEL, and t 'maanago" Conger myriaster
( BREVOORT ), ZChol, being 4.1$, was the lowest,in «maeso" Saurids
13
undosguamis (RICHARDSON) (ordinary, meat) . This was followed,: :-
in increasing order, by skipjack Katsuwonus pelamis (LINNE)
(ordinary meat), flat fish (ordinary meat), albacore Thunnus
a;lalunga (BONNATERRE) (brdinary meat), pilchard Sardinops melanos-
ticta (TEDINIINCK et SCHLEGEL) (dark meat), and red sea bream snap-
per Pa,,rus-major (TEMINCK et SCHLEGEL) of medium size (ordinary
meat). The maximum value of 3$.6$ was found in albacore (dark
meat). This was close to those of the liver of beef and pork.
Thus it was noted that the levels of,^JChol in fish meat varied
over a wide range.
2) Fish Skin: The differences from the meat were the pre-
sence of 015: 0 and C17:0 in most of the samples and the almost
total absence, except in 2-3 samples, of C22:5 . Further, although
the level of S was the second highest after that of mutton, the
level of P was not low, and, as shown in Fig. 1,zjCholts in the
skin of blue and fresh water fish were somewhat similar to that
of the dark meat.
In general,QChol in the skin varies over a wide range. In
some species such as skipjack, horse mackerel Trachurus japonicus
TEI0IINCK et SCHLEGEL),"ayutl Plecoglossus altivelis TEPIIAINCK et
SCHLEGEL, or 'tkidai" Dentex tumigrons TEMMINCK et SCHLEGEL) the
valueswere high. However, in practice, they are not used as
food too frequently, and they can still be eaten by exercising
a little ingenuity -- for instance by removing the ski^^)
3) Fish Eggs: There is a report by Shinma et al on the
composition of fatty acids in the ovary of 'layu". The three spe-
cimens listed in Table 3-4 of the present report differ in spe-
cies. Thus comparisons are difficult. However, the findings
in the case of horse mackerel were similar to those of Shinma et
al with respect to C16 :0 , C13:1 013:2 3, and 020:5 •
In comparing the yolk to those of henst eggs, it was found
that there were not much differences in 016:0 and C15:0 and
that C14: 1 , being larger by a factor of 3.4-11.7, was very much
higher.
AChol, similar to that in shellfish, which is dealt with
in the following sections, tended to be rather high.
Al__Shellfish: Shellfish differed from fish meat in some
respects. Some of the differences were the total absence of
C18:3 in shellfish, the presence of 018 : 4 in six of the eight
samples tested, the presence in all the samples of 020 . 1 p the
presence of C22:4 though in minute quantities, and the presence
in large quantities of 020 and 022 acids.
Further, in comparison to those in fish meat, 020:5 was
higher by factors ranging in value from 2.0 to 2.7, the levels
of P were naturally higher and followed those of fish meat (dark
meat). However, due perhaps to the fact that most of the samples
had been collected following the method which removed the vis-
cera as well, the levels of cholestrol was high. ACholts differed
over a wide range as in fish meat, and the values were high.
Unidentifiable fatty acids were observed in the chromatogram
between 017: 0 and C18 0 . Since the quantities involved were
small, these were ignored.AdChol was lowest in umashijimio
Corbicula leana Prime and highest in short-necked clam Tapes
Philippinarum.
1 5
jj Crustacea and Cephalopoda: Although the size of the
samples of Crustacea tested was small, as in the case of shellfish,
C18:4 and C20:1 were detected.
Squid Lolie Bleekeri Keferstein was the only species of the 39)
Cephalopoda tested. Contrary to the finding of Toyomizu et al
C18:3 e C19:0 / and C22:0 were not detected in the present ex-
periments.
4. Processed Foods
45) There is a report by Ohashi et al on processed foods. The
results on the six samples analyzed during the course of the pre-
sent experiments are shown in Table 4. It appears as though the
results indicate the presence in these findings of differences
due to such factors as the difference in the proportions of source
materials used by different manufacturers.
In the consideration of the intake of lipids investigated
above, foods with lowerAChol contents are regarded as being 14)
preferable. In our country Kameo has compiled cholesterol
indices (4Cholesterol = 2.684S + 04M - 1.234P) for 47)
several types of foods, and Kimura et al have compiled records
of the effects of the composition of lipids in foods (S - e) on
the level of serum cholesterol. The latter includes the results
of investigations on foods made in the U. S. A.
The present report indicated that values were generally L155 low in fish meat, and that they were lower in chicken than in
beef and pork. These findings tended to be similar to those of 47)
Kimura et al .
In the light of the present condition wherein processed foods
16
are found in larger volume and in increasing varieties, it is
possible that different requirements may have to justify future
analyses. It is the authors' hope that the present results
may serve as a part of qualitative data concerning the intake
of lipids.
Summary
Of late interest concerning the administration of foods of
various types is changing and moving from a quantitative con-
cern to a qualitative one. In this context the authors measured
by means of the regression equations (prediction type), proposed
by the U. S. Heart Association, 2khol (variations in the level
of serum cholesterol) caused by fatty acids, which coexisted in
one hundred (100) g of coarse protein, and the level of choleste-
rol as a measure in the selection of appropriate foods associat-
ed with the intake of lipids and suitable for the prevention and
treatment of such adult diseases as arteriosclerosis, using seventy-
nine (79) varieties of foods of animal origin. The results were
as follows:
1) Of the test materials used, the one with the least effect
on serum cholesterol, i. e., with low Choi, was umaesou Saurids
undoseuamis (RICHARDSON), followed, in increasing order, by skip- /
jack Katsumonus_p_q1amis(LINNE) (ordinary meat), flatfish (ordi-
nary meat), chicken (breast), chicken (legs), albacore Thunnus
alalunga (BOMNATERRE) (ordinary meat), and pilchard Sardinoos
melanosticta (TEMMINCK et SCHLEGEL) (dark meat). In each case
//Choi was less than 15.00. Those, which showed high values
were, in increasing order, albacore (dark meat), beef (liver),
17
beef ("runp" ), pork ("ribs"), clam (meat + visc era ) , "kidai"
Dentex tumifrons ( TEi&I7r7CK et SCHLEGEL) ( eggs ), and short-necked
clam Tapes Philippinarium (meat and viscera); the highest value
was observed in the yolk (A and B). There was a considerable
difference between the lowest (Itmaesott, ordinary meat ), 4.1$,
and the highest (yolk B), 137.$$, of these aCholls.
2) It is difficult to rank zJCholts by '.. type of foods.
However, by ranking.,G1Chol t s taking fish meat (dark meat )'as comparison
term, we observed that f i sh meat (ordinary meat ), egg white,
chicken, and mutton were rather low, and that various cuts of beef,
liver (beef, pork, and chicken), and whale meat were approxi-
mately equal to fish meat (dark meat). Shellfish Crustacea, Cepha-
lopoda, and fish eggs ranked somewhat higher. Pork and egg yolk
were definitely higher.
3) With respect to fish the portion, for which We must
take into account the season or the position of eating, i. e.t
the portion, in which ,,:JChol varied widely, is the skin. How-
ever, the authors feel that the skin is eaten relatively less
extensively, and further that it is possible to devise ways to
prepare fish without the skin. Thus they feel that it will not
pose too great a problem. The other meat of animal and bird
origin in which the difference due to the position is observed,
is beef. Thus care must be exercised in the choice of cuts and
in the method of preparation.
Finally the authors wish to express their thanks to Dr. Ryuzo
Hirohata, formerly a professor at the Nakamura Gakuen College, who
directed the research. They further wish to thank Misses Haruyo
Otani and Kazue Manabe who assisted the authors in carrying
18
out the experiments. They acknowledge the financial assistance
given by the Division of Administration of the Nakamura Gakuen
College in underwriting a part of the cost of the investigation.
A resume of the present report was given at the twenty-fourth
3eneral meeting of the Western Japan Branch of the Japan Nutrition
and Food Association (Nihon Eiyo Shoku-Ryo Gaku Kai) and at a
symposium on nProblems in the Fields of Food and Nutritionn,
organized by the Japan Agricultural Technology Association (Nihon
No-Gel Ka-Gaku Kai) in 1971. Further, a part of the analytical
results on fatty acids was reported in the Research Memoir of 30)
Nakamura Gakuen College (Nakamura Gakuen Kenkyu Kiyo).
1 12)
13)
14)
15)- Beveridge, j.M.R;; Haut, H.L. and «Connell, ' W.F.: J. Nutrit.,_ 83; 114 (1964)
28) Metcalfe, L.D._ and Schmitz, A.A.: Anal, Chem., 33, 363 (1961)
29) - Mree-e5, fEinfe=1--- 11171<ra, 30, 153(1964) 30) t
eee, 5-U., 199 (1972) 31) Hofstetter, H., Sen, N. and Holman, R.T.:
J. Am. Oil Chemist's Soc., 42, 337 (1965) 32) Hornstein, I., Crowe, P.F. and Heimberg, M.
3. : J. Food Sci., 32, 650 (1967) 33) Machlin, L.J. and Gordon, R.S.: J. Mar.,
75, 157 (1961) 34) eib, 33, 59 (1964)
25) Beveridge, J.M.R., Connell, W.F., Mayer, G. . A. and Haust, H.L.: Canacl. J. &oche'''. and
Physiol., 36, - 895 (1958) 26)- Keys, A., Grande, F. and -Anderson, j.T.:'
Proc. Soc. ExPer. Biol. and Med., 106, 555-- ... (1961) .
19
Z455
References
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, 2) -e7e.,-A-÷::&ftà, 23, 269 (1970) 3) -Firefzri-- : 23, 412 (1970) 4) ta5-e-7-, : *1'1, 2-1, 496(1971) 5) Key-s, A., Anderson, J.T., Michelsen, 0.,
Adelson, S.F. and Fidanza, F.: J. Nsitrit., 59, 39 (1956)
6) Beveridge, Cormel, W.F., Hanst, H.L. and Mayer, G.A.: Canad. J. Biochem. and Physiol., 37, 578 (1959)
7) Connor, W.E., Hideges, R.E. and Bleiler, R.: J. Clin. Invest., 40, 894 (1961)
8) Steiner, A., Howard, E.J. and Akgun, S.: J. A.M.A., 181, 186 (1962)
9) Erickson, B.A., Coots, *Mattson, R.H. and Kligman, A..M.: J. Clin. Invest., 43, 2017 (1964)
10) Brown, H.B. and Page, I.H.: J. Am. Dietet. _Assoc., 46, 189 (1965)
11) Anderson, J.T., Grande, F., Chlowverakis, •. . • C., Pr*, M. and Keys, A.: Fed. Froc., 21, I
100 (1962) Keys, A., Anderson, J.T. and Grande, F.: Metabolism Clin. and Ex., 14, 747, 750, 766, 776 (1965) Malmoros, H., Wigand, G. and Foilsman, L.:
Proc. 6th Intern. Cong-ress Edingbugh, 100 (1963) Hegstedt, D.M., Mcgrandy, R.B., Meyer, 1\1_ L. and Stars, F.J. : Am. J. Clin. Nutrit.,17, 281 (1963)
1 15) Keys, A.: Minnesota tlifed., 52, 1259 (1969) 16) Ahrens, E.H. Jr., Insull, W. Jr., Blomotrand,
R., Hirsch, J., Tsultas, T.T. and Paterson,. M.L.: Lancet, 1, 443 (1957)
1 17) Grinning, D.E., Irnnishi, K., Spletter, S.D. and Kinsell, L.W.: Lancet, 2,, 336 (1969)
13) KeYs, A., Anderson, J.T. and Grande, F.:- :
• Proc. Soc.-ExP. Biol. and Md., 98,337(1958> 19) Kinse11, L.W.,• Michaelis, GB., Friskey, R.. -
, • W. and Splitter, S.D.: Lancet, 1,. 334 (1938) 20). KeYs, A., Anderson, J.T. and Grande, F.:::
Lancet, 2,. 959 (1957) _ 21) Grande,. F.: J. Nutrit., 76, 253 (1962)
• 22) Am. Heart Assoc.: The National Diet Heart Study, Final Report,. Am. Heart. A. - New York- (1968) •
23) Anderson, J.T., Grande, F. and Keys, A. Fed. Proc., 19, 18 (1960)
, 24) Clem, R.E., Vester, J.W., Gassey, D., Davis, N. and Longman, D.: Am. J. Clin. Nutrit., , 6, 310 (1958) 1
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ee.e
35) • 36) «igg.-(Ae, meere,
2 , 51 (1971)-
37) • ,.kiu',Eti± : 1,. 25, 675 (1972)
33) -el e_e:-fteime, 6, 16 (1971) 39) e_ziciF -ra, : Eite, 28, 526 (1962)
40) ems-ee. 1:1 fr.4- 7‘: (» 30, 179 (1964) - 41) Rt,41:-:, 36, 631 (1970)
- 42) • 43)
44) 45) .4=tE,
eene-,
e, 111 : 39, 72 (1971)
46) t:à7,, e: 26, 742 (1963)
47) *t.i. Meife : 33, 186 (1968)
(ffle 4,3 -` ‘̀•, 6 "I 18 El
25, 675 (1972)
emcg-y-: 37, 203(1971) Esplfni+' H7.KZe. 30, 153 ( 19 64)
ein-5,s-e, 13 f:Ife-T- : 30, 918 (1964)
20.
References (Cont'd.)
1) Koga Yuko: Nutrition and Food, 23, 260 (1970) Eiyo to Shoku-Ryo,
23,260 (1970)
2) Eoga Yuko: Nutrition and Food, 23, 269 (1970)
3) Koga Yuko: Nutrition and Food, 23, 412 (1970)
4) Eàto Ybko, and Yuko Eoga: Nutrition and Food, 24, 496 (1971)
29) Shiliir'no Yaichiro, Tamgli_i_Noriko: Journal of the japan Fisheries
Society (Nisuishi) 30, 154 (1964)
30) K.ceLYuko, Eijioka Yurie (?), Kato Yoko:
NakamUra Gakuen College, Research Memoir, no. 5, 199 (1972)
34) Nakanishi Takeo, Watanabe Kenji (?) Agricultural Chemistry (Noka). 38, 59
(1964)
35) Ctake Yoshiyuki: Nutrition and Food, 25, 675 (1972)
36) Mbrohoshi Tbshio, Watanabe Yukio, Naomichi Eunisaki, Asoka
Màchida, Yukiko Yoshinaga, and Tatsuyuki Sugawara: Manoir: Wbmen's
Nutritional Cbllege, 2, 51 (1971)
Joshi Eiyo Daigaku Kiyo, 2, 51 (1971)
37) Otake Yoshiyuki: Nutrition and Food, 25, 675 (1972)
38) Mae Osao: Food Development, 6, 16 (1971)
SI*;Oku-Hin Eaihatsu, 6, 16 (1971)
39) Tbyomizu Masamichi, and Yukio Tbmiyasu: Journal of the Japan
Fisheries Society, 28, 526 (1962)
Nichi Sui Shi, 28, 526 (1962)
40) Shinma Yaichiro, and Noriko (?) Taguchi: Journal of the Japan
Fisheries Society, 30, 179 (1964)
41) Nakamura Eo, and Masamichi Toyomizu: Journalcirthe Japan Fisheries
Society, 36, 631 (1970) •
21.
42) Sima Yaichiro, and Noriko (?) ShirHna: Journal of the Japan
Fisheries Society, 37, 203 (1971)
43) 'Shirma Yaichiro, and Noriko (?) làguchi: Journal of the Japan
Fisheries Society,30, 153 (1964).
44) Shinma. Yaichiro, and Noriko (?) Taguchi: Journal of the Japan
Fisheries Society, 30, 918 (1964).
45) Ohashi., Junko, Yasumasa I,-akamura,. Yuichiro Itsushima, Haruo
Nakamura Alasahiro Goto, Eiichiro Asano9 Kusho Ivakatanis. Ichiro
Takeuchj.^ Takumei 9nizuka, Keiji Umesato, Yoshiharu-ZhQ, Akio
Kikuchi Motoo Tsushima, Noboru Irie, Yasuhiko Honma, Shunjiand
Ishikaw_a Kurao Okuno,/Toshiko Taki,Yama: Clinical Nutrition,
39, 72 (1971)
Rinsho Eiyo, 39, 72 (1971)
46) Kameo Yo: Journal of Kurume A°Iedical Association, 26, 742
(1963)
Kurume 1-Gaku Kai Zasshi, 26, 742 (1963)
47) Kimura Noboru, Shunichi ICoûagnLa, and Seiki Nanbu: Clinical
Nutrition, 33, 1$6 (196$)
(Received: June 1$, 1973)
22
L443
I
I
J
I
[9I
I
I
©
1
_ r- ---- -^ - 7.
^... ®^ ... '. ...-.
1 . .
0 20 40 60 124- •140
dChoI.(mg/dl)
^ ^. ytGR.̂ ^11 (^ ^lT^CL91) ^^ x6 dChoL cDJâ;}, D
1) In it ^13ïF?2) P:.9^E5_ P^I • IZZ 5%
Fig. 1 Variations in LÎChol by.type of foods ( or by position)
1) Excludes I'maunagi'l Anguilla .7aponica TETaZTTNCK et SCHLEGEL
and Itmanagot' Conger myriaster (BREV00RT)
2) Excludes thigh and skin.
Entries -
1) Fish-ordinary meat (fresh water fish)
2) Fish-ordinary meat (blue fish)
3) Processed foods
4) Fish-ordinary meat (white fish)
5) Chicken2)
6) Fish-skin (white fish)
7) Fish-skin (fresh water fish)
$) Mutton
202122
I ^,`•-â a.q;.n f:.9 -^;X Gr ^^3CI ta=MI^
23
Fig. 1 Entries (conttd)
9) Fish-skin (blue fish)
10) Fish-dark meat
11) Beef
12) liver (beef, pork, and chicken)
13) Shellfish
14) Crustacea and Cephalopoda
15) Fish eggs
16) Whale
17) Pork
18) Egg yolk
19) Egg white
20) Aquatic foods
21) Flesh of animals, birds, and whale and hensf eggs
22) Processed foods
10:0 - - - - - - - -
12:0 - - - e- - 0.2 - 0.3 0.1
xi__
- - - - - - - -
X3 - - - - - - -
14:0 1.0 4-5 3.9 4.0 0.9 1.9 2.3 3.2 0.9
14:1 . 2.7 1.0 1.9 2.4 - - - - -
15:0 - - - - - - - - -
16: 0 27.9 28.6 28.7 23.0 18.5 21.5 26.6 29.5 13.3
16:1 6.5 3.2 5-9 11.6 5.3 4.4 2.2 2.4 1.2
16:2 - - -, - 1.0 - - - 1.3
17:0 1.3 0.7 1.6 1.3 0.9 1.5 0.6 - 0.4
18:0 8.8 9.2 8.0 . 8.0 16.3 8.7 11.0 10.1 20.8
18:1 45.6 49.6 45.8 - 44.7 37.1 39.6 40.1 41.1 41.2
18:2 5.3 . 3.2 4.3 2.4 8.3 21.0 15.7 12.4 9.9
18:3 0.4 - - - Li 0.8 0.5 -
20:0 - - - - - - - - -
20:1 - - - - _
- - -- - .
20:2 _
- - - - - - - -
20:3 - - - - 8.6 - - - 8.6
20:4 0.5 - - tr 3.1 - 0.7 0.4 2.3
20:5 - - _ .... _ . _
- - - . _
22 : 0 - - - - -.-
22:1 - _ - - _ • _ - -
22:4 - - - __ _ -
22 : 5 - - . - . .. ... ...
. . . . - .
M :.6 . - - - - - -- _ _ -
24:0:-z.• : .- • - - - . - _•._ . . _
n -
13?
24
L444 -445
•
Table 1 Flesh of Animals, Birds, and Whales
r/e., ,:sà!•,‘
e .* 444
-1. Fe.
- 1) • 2 ) , . . .
•6) a.:45. 1.145.2.3.....ç 45. 45. 1. 45. 1. f . 9. g44. 9. h44. 9. i_44. 9.
.•.tz vde re •_ _
e..(59à)_.... 54..10 - 55.94-.66.00 _ 70.52 70-70 77.43 58.95 53.08 70.92
. 9-) n le(%) 28.40 31. -54 13.89 7.09 5.92. 5.25 . 19..23 29.67 5.01.
) V. t•-- iv é (70) 16.71 12-04 01 20.12 18.13 16.19 12.93 15.06 16.99
11) at-J- 1=11°g ,159.96. 251..96- 73.07 : 35.24 32.65. 32.43. 148.72 197.01 29.49 e -.47.1" 7ariee(S)..-
12) ss.à
(ing G7cy 563 708 654 • 762 4,587 863 1,499 493. 4,00u
S2) 39.0 43.0 42.2 33.8 -.- 33.8 40.5 43.1 35.5
• P» - 6.2 3.2 4.3- 4 21:6 1 -: 22.1 17.2 13.3 22.1
Mo 54.8 53.8 53.6 58.7 42.4 ; 44.0 42.3 43.5 42.4
(nig/d1) 32.21 45.34 22.71 • 16.92 39.68 17.20 48.86 32.73 35.26
14) e..) eyse.-r 1•P'9 7 Ei (*e4 :chronaosorbP t3.•.T.,..V (80-100
15. ) ": -2› .:.-nlekeexr 1 fàeffigNeW•jt •
5)e-i)') e-7 -5 31,,a
-
-
-1
2.1 0.5
0.6 24.4 17.1 5.1 4.2
0.7
6.8 14.5 41.& 40.1 18.4 15.9 0.5 0.8
3.7 2.5
■•■■■•••■
■■■■•■■
3.4 0.3 0.9
22.6 2.0
1.6 19.2 44.4
3. 1 0.2
• -
7.2 5.2 5.5
43.3 • 39.1 38.4
16.1 20.6 19.0
1.0 1.3
,..:.' .-;-Te36-'4.-. :7.,>.: - 35-3 -›-.: -; --.34..0.....,-.----.33.9 • _,
•••■••
- 0.2 0.6
--- -
e-•••
■••■•1
■■•••
0.2 0.2
0.2 0.4
.■•■1.
0. 8 28.9 4.8
1.2 25.8 5.0
...■•••11
1. 1
0.3
26. 9 6.2 0.5
1. 0 2.2 3.4 ../■■
0.1 1.3
■•■■■■
- • • 10.5 8.0 I I
3.0 0.8
■•■■• 0.3 •■•■•
25
Table 1 (conttd.)
Vol. 26 No. 7 1973 445
'j4-4. i. .: k44. 7. 144.7. M45. 3.. n45. 1. 044.7. P44. 7. • C144- 9- r44- 9-
ieje kncen-- anew m=f-- à--1 ruF a on p v cie; m rg el 7472 : ' 75.49 • -40. 13 72.02 62.98 76.97 66.10 67.04 66.21
1.91 8.87 45.88 - • - 10.91 4.01 9.38 12.84 3.97 . 15.02
19.11 - --- Ï3.50 - 12.24 14.03 27.86 12.34 . 20.78 25.12 14.50
9.99 65. 70 374.84 77.76 - 14.39 73.05 61.79 15.80 103.59 ., 1,292 227 - 98 420 2,001 236 282 3,663 441
0.3 - 0. 6
- 1.1 0.9
- (O. 6; (tr)
- (G. 4) (tr)
2.4 6.9 5.7
1.1 0.4 3.6
0.6 0.6 0.4
25.9 7.1 5.6
1.6 7.4 6.7
_ 1.2 1.9
1.5 0.9 - 1 i
19.0 2.0 1.3
41.4 25.9 30.0
2.7 1.2 1.7
0.4 - -
- 0.4 0.7 .
- 28.7 31.1
. .
.32-1 ' 47.: 7 -':. 49:4 ' '..-_ 19.3 15.2
- • 15.0 • : . 20.6 . 20.8 , • - 18.9 23.6 • . 5-5 7 ': 6.5 6.8 5.4 i i ‘ . I 1 - 48.5. i. • 44-1 . . - .. 45-Z-- . . 47.2 _ . . 44.3 • : . 46-7 z... 44.1 1' _ . 7 ;.. . 72.9 -.. ---: 79-4.z_ i
-.-. f 11 .. 66..,:-....:,.. 12.69 :- 20.16.. 18.71 17.39- 15. 43 - - 13. 84 • - 24.64 ' 22. 02 . _ •
- mesh) DEGS 5 ro, te.e.a.a :170°C czKe*.e.it 190°C)
26
Table 1 (contld.)
'1) Beef
2) Pork
3) Chicken
4) Mutton
5) Frozen) l) Whale
6) Time collected.
Entries - a Jan. 1970; b Jan. 1970; c, d, and e Jan. 1970.
f, g, h, and i -Sept. 1969
j, k, and 1 -July 1969.
m and n -Jan. 1970
o and p - July 1969
q and r - Sept. 1969
7) Position.
Entries - a —"Sirloin"; - "Rune; C Fillet; d - Shanks;
e - Liver; f - Fillet; g - Shoulder roast; h - "Ribs";
i Liver; j - Breast; k - Thigh (meat); 1 - Thigh
(skin); m - Wing; n Liver; o - Thigh; p - Fillet;
q - Red meat; r- Tail
8) Moisture (%)
9) Fat (%)
10) Coarse protein (%)
11) Fat (g)-co.existing with 100 g of coarse protein
12) Cholesterol in fat (mg %)
13) Fatty acid composition
14) Note) Gas Chromatograph: Hitachi K-53 type (hydrogen flame
ibnization detector); packing agent: chromosorb P and W
(80-100 mesh) DEGS 5%; Column temperature: 170 °C(190 °C for
Aquatic foods)
27
Table 1 (cont'd.)
1) 2)15) : Frozen foods; : Total of saturated fatty acids;
3); Total of polyunsaturated fatty acids
4): Total of monosaturated fatty acids
_2$
Table 2 Henst Eggs
446
A1' B' -A S
1) e --- XL -.. .;ma44. s. a44. s. a.44. S, a44. 8.
2) âpa^k. b-ga-mx.=e é pbÉi
3) 7JC '^j} (`Ic). 48- 37 50-08 ' 83-56 88. 69
%I4) M(%) •-4D.03 37.7I•' 0.11 - 0.13
5) tî t h, Éi (c1fo)` : 9.3T ' 9. 61_ 10.5D 10.01
6) ,•"^^^âHâ^ ( g) 427.22 399-40'.' 1.05 1.30
%) ^ 3, 031 4,5 51 3,108- 2,595R -n, (mg 5'o)
10:0 - - - ^
12:0 - •- - °
X214:0 0.4 0.6 1.9 1.4
14:1 - - - -
15:0 - - - -
16: 0 28.0 27.2 29.3 27.9
16 :1 3.9 1.5 2.0 2.7
16:2 - - - -
17:0 - - - -
18:0 8.1 6.7 21.5 20.8
18 : 1 44.1 45.2 25.1 27.4
18 : 2 14.0 17.1 11.4 10.8
183 0.6 0.5 - tr
200 - 0.4 -
20:1 - - -20:2 - - -20 : 3 - - 3.2 2.9204 0.9 -0.7 5.5 6.1
205 - - - -
22 : 0. •T-
22:1• - - - °
22.4
22:5 - -- - ^
22 :
24:0
_ S - 36.â -34•9_ 52.7 _ .â0. L-.t,..
_...:P 'r 15.5 18.3 20:1-- 19.8
M 48.0 46-7 27.1' 30.1
AChoI: (mg/dl)-` 117.87- 137•91 5..95•• * 5.85 .
^^ 3^ F:' h? d 9^ t" v y I^' __---•^: 1.:_ 137...
Table 2 (cont'd.)
1) Time collected
Entries - a - Aug. 1969
2) Position
Entries - a - Egg yolk, b - egg white
3) Moisture (%)
4) Fat (%) 5) Coarse protein (%)
6) Fat (g) coexisting with 100 g of coarse protein
7) Cholesterol in fat (mg %)
8) Fatty acid composition
1): Rhode Island red
2): Kimber - 137
29
448
1) 11,2: ee 4 --e
3-1... 7,K
c
e, y
12)e ra ei 45.1.10- _-_ 454.10. --;. 44. 7.22 44-7.22 .:: z 8.-5.;-...: , .44..8-5 . 44. 6. 15 44- 6- 15 :
a.: be --a.e:-1,....e4 be .a-e.'ell .. -be arrIlei be ;.
&(%) -.-78. 88..- . 74...-79 - 80.53 70. 39 - - . 77. 07-.., -•_;,:y2. 74-. 77.66 76..31 .
1 5 ) -Ira iiil (70) 6.21 - 14. 66 . 3.70 11.60 1. 24 . ---.-, 4:31.- 1.45 3.42
16) a tz Iv Éi (%) 12.98 7.11 13.41 14.93 20.33 20.63 20.26 18.23
17 ) xe./1-.É,3.200gL: 47. 84 206.19 27.59 77.70 6.10 20.89 7.16 18.74 .? .0i3- ( g)
18) Vuel'-'/)= v ."5.-- e, _ 4, ( mg 5,0) 1,122 1,402 933 825 1,629 690 232 889
jIi
19)
a ce, /.•
•••
10 : 0 - - . - - - - - -
12 : 0 - 0.2 - - 0.2 - tr
xj. - - - - - -: - - _
X2 - - - - *-- • - -
14 : 0 3.9 5.9 3.7 5.4 2.3 7.5 3.5 5.9
14 : 1 - 3.3 ' - 2.2 - 4.6 - 1.7
15 : 0 - 1.2 - 3.9 0.3 2.7 - tr
16: 0 21.7 38.7 26.1 35.1 24.4 29.9 22.9 20.9 '
16 : 1 6.9 3.0 ' 9.0 8.2 11.7 3.5 7.2 7.8 .
16 : 2 2.2 1.4 4.3 . 0.7 3.0 1.2 - 3.2
17 : 0 - 3.5 - _ 1.4 - 3.3 - 2.5
18 : 0 8.3 8.7 9.8 10.5 9.7 9.9 4.9 - 13.2
13: 1 12.5 13.1 12.7 . 16.4 19.1 19.2 24.7 21.5
18 : 2 4.2 4.6 4.4 3.2 4.6 2.3 5.9 6.5
18 : 3 3.7 3.3 2.9 1 7 1.9 3.2 17.5 2.2
20 : 0 - - - - - - - -
20 : 1 - - - - - _
_-
20 : 2 - - - - - - 0.7 -
20 : 3 - . - - - - - - -
20 : 4 4.3 1.5 1.3 0.8 3.1 1.9 ' 2.1 0.4
20 : 5 7.4 7.3 6.3 2.1 5.4 3.7 3.9 4.9
22 : 0 - - - - • - - - -
22 : 1 • - - __
- - - -
-
_ .- - - - _
•-4 ... 22 : 5 - -.4.8 - _-: - -- - . 2.3 -- , 44. 0.7 • '-.:e. 22 : 6 19.6 -- 4: 2•':.----- 15.8 7- 3 --.. 10.3
••
6.1 ' ' - 6.6 8.7 •
24 -:- 0 1- :«:-.''•• •- --'• - - :-- - ' • 0.8 - --• z;4-
56.3 ' 36.7 - '53:5- 31.3
16.8 32.4 19.1 35.7 26.2 ;:':•;;,1
26.8 30.8 27.3 31.9 31.3 . e.e - ,
26.3-t 10.21 . 12.39 4.13 13.21 •
- S 33.9 58.2 40.
P 46.7 22.3 37.8
19.4 19.4 21.7
£1Chol. (mg/di) 23.77 - 56. 15 16.49
4t-44.9
30
Table 3-1 Aquatic Food ( white fish and fresh water fish)
Table 3-1 (conttd.)
31
Vol. 26 No. 7 1973 449
•
.1m.leasole•
5 ) -9- 6)77'77 -7er-1 7);4) 8). . 44. 6.10 44. 6.10 4‘1. 8.2 44. 8. 2 44. 8.10 44.8.10. 44. 7.8 44.7. 8 45. 5. 27 45.5. 27 45. 8.20 • 45.20
aeiael IDA ae-iam be a -e--;:dm ba aeaom be eiam ba ce-el-aceam •e
80. 55 . 79.08 79.24 72.06 73.98 63.93 74.42 53.93 78.44 70.14 73.01 66.5].
2.01 2.73 - 5.01 10.11 5.90 9.22 5.74 24.35 6.09 6.99 9.0]. 13.23
15.99 18.84 13.89 15.99 18.38 27.12 18.19 20.67 13.91 18.83 16.27 16.22
12.57 14.49 36.07 63.23 32.10 34.00 31.56 117.80 43.78 37.12 55.33 81.57
3,729 3,263 1,702 1,017 1,491 1,176 1,256 661 2,611 3,918 2,910 1,705
- - - - - - - - - -
- - tr - - - . - 0.3 - -
- - - - - - - - - - - -
- - - - - - - - - - -
3.6 3.1 4.3 5.7 2.0 3.4 2.1 4.3 7.3 5.3 4.1 4.6
- 1.9 - 1.2 - 1.9 - 2.0 - 2.4 - -
- 4.7 0.9 0.7 - 2.5 - 1.1 0.6 0.5 5.6 2.5
25.1 36.1 22.6 32.7 19.0 26.0 19.2 32.4 24.8 34.4 18.3 17.7
8.7 6.4 2.9 7.0 9.1 7.5 4.8 4.2 12.4 5.8 10.9 15.9
3.2 - - - - 3•3 - - - - tr 0.4
0. 9 tr 1.3 2.6 tr tr - 2.0 - 2.3 • - - _
8.6 8.5 6.9 10". 3 6.4 12.4 5.5 7.9 6.2 9.5 7.6 3.8
12.3 18.4 15.6 16.6 29.8 14-4 25.3 23.7 17.4 13.4 10.4 17.3
3.8 4.0 7.3 7. 8 8.4 4.6 11.2 3.9 5.6 6.2 4.3 6.0
4.1 1.5 0.4 3.5 12.9 1.7 16.4 - 14.5 - 13.5 16.0
-
.1*•
1.8
2.1 tr
5.1 5.0
4 -9) 7 =-10
- - -
1.4
4.9
2.3
6.1
■■■•■
0.7
3.4
9.9
0.8
5.0
2.1
4.4
•■■■•
2.6
7.8
1.7
5.7 2.0
0.4
6.9
6.6
2.6
8.5
■•■••
••••■••• - ■••■ •■■■••■ - - - _ - • .3.3 -- - ... 4. 6 1,3 tr -. tr - - . ..
7. 0-- ss 19. 2 9. 8 5.9 11.9- 7-0 - 10.9
- -
•••■••,
0.4 _- 3-2 4.0- 12.6 - 7-7 4-8
7 •7--
38.2. •: - 52. 4 - 35.0 52.0 27.4 44.3 . - 26.8 48.0 38.9 - 52.5 36.1 28.6
40.8 20.9 45.5 23-2 33.7 31.9 42.0 - 22.0 29.5 . 20.3 42.6 - 38.3•
21.0 26.7 18.5 24.8 33.9 23.3 31.1 - 29.9 31.6 25.6 21.3 . 33.2
2217- 72.34. 25.39 26.25 22.42 20.57: 20.45 29.06 34.71 39.20 41.17 - . s. .33.24
32
Table 3-1 (cont'd.)
1) Kidai Dentex tumifrons (TE^IMINCK et SCHLEGEL)
2) Medium size red sea bream snapper Pagrus major (TEM-
MINCK et SCHLEGEL)
3) Flatfish
4) Maeso Saurids undosguamis (RICHARDSON) (frozen)
5) Isaki Parapristipoma.trilineatum (THUNBERG)
6) Branquillos Branchiostegus iiaponicus japonicus (HOUTTUYN)
7) Dog salmon Oncorhynchus keta (ti1dALBAUIPI) (frozen)
$) Carp Cyprinus carpio (,LINdE)
9) Ayu Plecoglossus altivelis TENTI4INCK et SCHLEGEL
10) Amanago Conger myraster (BREVOORT)
11) Maunagi Anguilla ianonica TE1^9VTINCK et SCHLEGEL
12) Time collected
Entries: Jan.l0,1970 Jan.10,1970 July 22,1969 July22,1969,
Aug.5,1969 Aug.5,1969 June 15,1969 June 15, 1969,
June 10,1969 June 10,1969 Aug.2,1969 Aug.2,1969:
Aug.10,1969 Aug.10,1969 July $,1969 July $,1969,
May 27,1970 T-Iay 27,1970 Aug.20,1970 Aug.20,1970
13) Position
Entries: a - Ordinary meat; b - Skin; c - Ordinary meat
and skin
14) Moisture ( f )
15) Fat M
16) Coarse protein (f)
17) Fat coexisting with 100 g of coarse protein (g)
1$) Cholesterol in fat (mg%)
19) Fatty acid composition (%)
Be
13) , e
a "c7
■■•
•■■■■■
33
Table 3-2 Aquatic Food (blue fish)
• 450
2) -e 4 9
6) 4 e ' XI ei « a 44.6.8 -- -:-- 44.6.8 44-. 6. 8 - - b 45.2.10 - 45.2.10 45.2.10
7) e - it aeam•-1A-em - A -aiel-des In e m Ez•
077.65 ' '..: 75.59 • • 74.73 . 71.4T 68.02 61.2].
9) mr, MCA) 2.26 « ' 3.72 4.14 - 4. 29 - 3.77 7.39
10) a t.-. Â, e(%) • 17.86 - 19.57 - 19.04- 21.84 25.01 27.76
11) ge--ii-E2n1%)M 12.65 19.01 21.74 19.64 15.07 26.62
' 12 ) nejel2© :2 v 7s 5- 1,142 7,511 892 1,677 1,352 744
10 : 0 - - - - - -
12 : 0 - - 0.3 ' - - tr
xl - - - - - •"--"'
X2 •-• ''-' -- '-'' ̂
_
14 : 0 3.4 2.9 8.1 4.3 2.8 5.9
14 : 1 tr - 0.6' _. ___ 5.1
15 : 0 2.9 0.3 1.7 . 2.2 1.0 4.4
16 : 0 27.3 23.5 31.5 31.5 19.2 32.2
16: 1 9.8 7.7 7.8 10.3 4.1 10.7
16 : 2 - 1.1 2.2 - 0.7 2.0
17 : 0 1.2 - 3.9 0.8 - 3.4
13 : 0 9.2 5.1 9.7 10.5 7.1 7.8
18 : 1 23.6 . 14.4 16.9 26.0 17.8 13.3
18 : 2 6.7 5.2 2.2 4.2 3.6 1.7
18 : 3 6.4 3.6 1.6 3.2 3.4
20 : 0 - - - - -
20 : 1 - - - .
20 : 2 - - -
20 : 3 - - - - -
20 : 4 0.8 5.1. 2.3 1.8 2.8 tr
20 : 5 2.6 9.1. 7.4 1 0 7.1 4.4 .
22 : 0 - - - . _ - - _
22 : 1 - - - - - _
22 : 4 - - - -
22 : 5 . - 2.9 - - 6.5 -
22 : 6 - 6.1 19.1 3.8 . ' 2.2 23.7 94
. 24 : 0 - -:.-- -• ...
- - . - _ - - .. . . . ..... _.. _ .. .
- - 44.0 . 31.8 55.2 49.3 .30.1 53.7 ..
" 22.6' ' 46.1 ' 19.5 14.4 47.9 17.2
: 33.4 22.1 ' 25.3 36.3 21.9 29.1
14.65 33.68 14.35 . 18.73 14.68 14.54
5
M déhol. (mg/dl)
3,4
Table 3-2 (cont'd.)
-- -- --- -- ------vol. 26 \o. 7 1973
RR ^ È3 ^ XR^
3) - 4)C 44.6.10 44.6.10 44.6.10 d44.9-20
a-^M VI A A01 -rX . ad% ^477.76 72.30 68.04
6.61 8.99 14.01
12.72 14.68 16.54
51.97 61.24 84.70
570 792 1,310
0.2
.:- 5 ) --ze -,y 'y ;t-44.9.20 44.9.20 e 41.6.8 44.6.8 44.6.8
là Â04 . e a:a ^à 14 É, Rm e
70.97 67.79 77.26 78.15 74.44
5.90• 14.02 1.96 3.39 7.35
19.22 - 14.96 18.22 15.,44 78.98
30.70 93.72 10.76 21.96 38.72,
1,110
451
420
0.2
5.2 4.1 4.7 3.1 2.7 6.8 3:9 2:6 :3.-4tr - 3.0 - - 3.5
3.4 , - 1.8 2.7 - 1.4 :1.4 - -2..6
26.0 23.9 28.9 28.7 21.4 35.3 20-.4 20.6 .30.8
8.2 5-8 4.2 7.4 5.9 5.9 :8:5 -4.9 _5,3
- 1.6 3.1 - - 1.0 =2:1 =1.7 .4.6
- - 2.5 0.7 - 4.7 :1:1 - _2.4
5.5 6.1 10.7 9.7 8.2 6.9 :10-0 -7.5 - 7: 7
23.6 16.3 20.0 29.6 13.7 14.7 13.9 .20.3 17.3
7.6 5.3 2.9 3.9 6.3 3.6 5.6 4.8 3.6
5.5 4.9 - • 3.2 2.1 2.0 6.9 3.4 ---
0.7
tr 3.6 1.5
4.7 5.1 3.8
71.14
6.41
18.01
35.44
1,002 2i^ 1,247 ?,4-18
- 0: 9
- 2.1 3.3 4.1 1.9 1.6
4.1 5.6 5.1 - 3.3 -6.2 5.9
1.1 . 5.4 7-7 2.3 5.9 3.2 . ---
8.5 17.9 - 12.6 6.8 23.4 , 3.3. 12.0 _.22.4._ -10.4,_ _ - -- -0.8
.40.1 34.1 48.8 44.9 33.1 55.3 36-8 30.7 . 46.9
:^- 28.1----._43.8 .r- 23.9 - 18.0 -47-2--47.2-- 20.6 40.8 - . ._Y.43.6- --- - 26-1
31. 8 22.1 =• 27.2 37.0 19-6-- 24.1 = 23. 4 -'25-7 26. 9
17.77 22.62 34.45 19.32 20.01 20.80 -5-59 "16:95 31.50
• S. 35
Table 3-2. (contld.)
1) Albacore Thunnus alalungajMNATERREI
2) Pilchard Sardino.s melanosticta TEMMINCK et SCHLEGEL)
3) Horse mackerel Trachurus • aponicus TEMMINCK et SCHLEGEL)
4) •Common mackerel Scomber
5) Skipjack Katsuwonus_pelamis_(LINNÉ)
6) Time collected
Entries: a - June 8, 1969 June 8,1969 June 8,1969 -
b - Feb.10,1970 Feb.10,1970 Feb.10,1970-
c - June 10,1969 June 10,1969 June 10,1969
d - Sept.20,1969 Sept.20,1969 Sept.20,1969
e - June 8,1969 June 8,1969 June 8,1969
7) Position
Entries: a - Ordinary meat Dark meat skin
8) Moisture (%)
9) Fat (%)
10) Coarse protein (%)
11) Fat coexisting with 100 g of coarse protein (g)
12) Cholesterol in fat (mg%)
13) Fatty acid composition (%)
36.
Table 3-3 Aquatic Food (shellfish)
452
aZ 3_ `i. /J^ fit FR (ri
l ) ^ ^i = 7 S -7 l' 7 9J ;V -f ' 7 ^- 9 -H- -•+i` 'J 9
4.6 5.2 6.9 3.6 3.0 3.8
C^) V ^i'•-• 45.2:25 44.6_10'--=44.6.10' ' 44.6.9 ' 44.6.11 4-4.5.10 44.8.5 . 44.6.10
10) Fa am am•p^V avj•F^w-aeq•p^-,Ra pl•viN am•p^,sR am p4r^ b a^i•r^^11) 81-33 75:-17 . • 78-12 86.11 74. 85 83-63 74-98 79-24.
12) RR 2.21 2.45 %• 2.27 3. 59 1.40 '_2. 54 0.72 6.14
13) a t--- H (%a} 9.18 13.95' :• 10-58 :: 4.86 1q. 09 8.11 14-37 7.32100 g 24.07 17=56 21.46 82.33 8.70 31.31 5.01 83.8714 )^^
15) 3,991 4,354 2,766 5,243 9,136 7,902 9,903 3,710^L, ( m g
10:0 - - - --- - -
12:0Yi - ^. _... ^. ---
x8
i
16)
Ra
rZ
No
14:1 - - - --- - -
14:0
7 9 ti - ^/ ?i:
5.6 6.3
150 3.3 2.8 3.0 2.7 3.6 2.9 3.2 2.2
160 15.7 . 19.4 21.3 22.4 18.2 21.4 - 23.0 19.1161 6.3 3:3 . 6.2 10.0 3.1 8.3 4.0 7.5162 - - - -- -- - - -
17: 0 4.1 5.0 - - #-r :5. 8 0.8
X3 (1.2) (2.0) (4.2) • (tr) (6.8) (tr) - (3.Oi180 4.6 9.5 6.8 8.2 6.4 -7.3 6.0 10.613 : 1 11.5 . 8.7 10.1 5.8 8.5 10.2 15.1 9.418:2 3.3 , 2.2 - - 5.1 -7•1 - 8•61S:3
18:4 4.6 - 2.2 1.6 1.0 2.3 3.3
20 : 0 - . - - -- - - - -
20 :1 . 5.0 6.3 9.3 7.1 12. 8 3-6 6.4 2.7
20 : 2 - 0.6 - 0.3 0.6 - - 0.9.203 - - - -- --- - - -20=4 3.4 4.8 9.8 6.2 9.1 5.7 10.4 2.6.20 : 5 20.1 11.6 14.8 15.5 -11.9 9.8 13.1 7.122:0 - - - - - - - -
22:1 - - - - - -
22:4 - 1.2 - 0.7 -tr 1.6 -
22:5 - 2.3 - tr 9.9 3.3 9.0 4.1:_ .^..-.__- -- -._.^......---- ---. •__ .226 12.3 .15.1- :. 5.3. 15.9 - 10.8 . 0.3 11.7
24:p
S ._.32.3 • 41.9••- 38.0- 36.9 31.2 41.2 - 37.8 _ 39.0
: ,P ^- . - 43.7 37. 8- 32.1: 40.2' 37.6 36.7 ' . 36.7 " 38.3
M 22. 8 13. 325.6 ' M. 9 ' 24.4 22.1 25.5 19.6
JChol. (rn3/dl) 31.74 23.33 24.98 67.33 23.85 50.99 22.80 18.26
,
37
Table 3-3 (cont'd.)
1) Oyster Ostrea (Crassostrea) laperousei (SCHRENCK)
2) Jack-knife clam Novaculina Constricta LAMARCK
3) Blood ark shell Anadara inflata (BEEVE)
4) Short-necked clam Tales Philippinarium
5) Wreath-shell Turbo Cornutus
6) Clam Meretrix merétrix L. •
7) Abalone Haliotis_glgantea GMELIN
8) Mashijimi Corbicula leana Prime
9) Time of collection
Entries - Feb. 25,1970 June 10,1969 June 10,1969
June 9,1969 June 11,1969 May 10,1969 Aug.5,1969
June 10,1969
10) Position
Entries : a - MeateViscera
b - Meat
11) Moisture (%)
12) Fat (%)
13) Coarse protein (%)
14) Fat coexisting in 100 g of coarse protein (%)
15) Cholesterol in fat (mg %)
16) Fatty acid composition (%)
3$
Table 3-4 Aquatic Food (Fish eggs)
-^y.-3-4- 7,^al^nô (.55aM)
-r ^ v f 3- ^ ^ , -f
44.6-10 44.6.10. 45.1.10
OPP - 4) W 4) -5371.35 66.61 75.20
4.02 5.39 9.01
20-69 25-74 14-02
19- 43 - 20-94 64-27
2,216 3,209
3.4 4.7 4.1
0.9 0.7 1.1
30.1 27.7 25.1
17.3 15.8 13.5
0.4 1.2
5.5 10.4 7.0
19.2 23.2 21.3
2.9 0.4 2.1
6.8 2.6 4.9
- - 3.1
-1.4 0.9 2.4
-2.1 -- -
^.:.r . ; . - •- -.
3.0 ^; 1.8 ..
12.4.;_.,, .. .
^4.9 43^ 9: 33. 5
215 17-1.- : '* 25.7
36.5 39.'0 • 34.8
21.29 26.63 52.11
1) Horse mackerel Trachurus japo-
nicus ;TEIvI1IHCK et SCHLEGEL)
2) Isaki Parapristi-ooma trilinea--
tum THUIdI3ERG)
4,007
3) Kidai Dentex tumifrons TEM-
MINCK et SCHLEGEL)
4) Eggs
Table 3-5 Aquatic food ( Crustacea and Cephalopoda)
5!^ 3-5. 7,a'Aûa • ^^=
fn) ;.r5p '?^^^i
M -
.. .•..: _ _ . . . ......_.. .44- 6.8 44.7-10 44-7.10 4-4• 6- 8 44.7-20
V-1 ^,•^^ P^ DR ffl7jt 8) /^j• (%o) 78-55 79-03 78-99 69-52 . 76-02
r. 9) 0. 87 1.25 1.29 3.20 2.71
ta tz JV 0(70) 10) 17.36 16.21 14.22 23•80 16•65
at--h, n 100 gL11) 5.01 7.71 9.07 13.455 16-28
RIO k ( g)gâ W* aD ^ V x T 12) 8,264 6,102 7,006 8,113 4,09-7r? --/v (mg Ç°)
^ 20:1 5•1 3.8 3.7 4.8 16.7
202 - 0.8 0.7 1.2 -
203
183 -'
200 -
10:0 - - -
12 : 0 - - - - -• xi - - - -
x, - - - - -
14:0 4.7 1.6 3.9 2.3 3.2
14:1 0.8 - 1.1 0.4 -.
15:0 2.3 1.4 1.8 2.6 0.5
16:0 19.1 13.6 17.9 20.8 15.1
16:1 9.3 8.5 7.8 6.9 4.4
16:2 -- - - - -
$^ 17:0 - - - tr tr 3.1
13) 18:0 7.7 8.2 12.0 9.3 7.0
1M.' 18 :1 20.4 25.5 20.0 20.3 18.2
18:2 , 10.2 3.6 7.8 8.3 4.1
20:4 2:3 3.3 3.5 3•6 4.8.
20 : 5 6.2 5.0 5.1 2.5 10.9
22:0 - - ` -
22:1 - - _`- .
22:4 3.2 4.0 2.2 1.7
22:5 0.6 0.3 -' tr
dChol. (mg/dO 20-83 22-20 ?S• 81 33.82 .'. 26. 43
i ' ^ • , , s : 33• 8'; 29.8 : -'-35-6 . . 35. 0.:, ., 28. 9`
p 30.6;.-- 32.3 .ù:•33.0. 32.6 = - 31. 8
M..- 35.6 37.8 :.ï31.3 344 :•^: 39.3
24:0.u • • __.. ._.._._,.I 22:6 8•1 10.3 - 12-0 ^15:3 -^12.0^•:
39
L453
40
Table 3-5 (conttd.)
1) Zuwai-Gani (Zuwai-crab) Chionegntes_Rhalaneum_IFAB-
RICIUS) (frozen)
2) Matsuba-Gani (Pine-leaf-crab) Acanthodes ormatus de HAAg
3) Mexican shrimp (frozen)
4) Taisho shrimp (frozen)
5) Squid (yati-ika)
6) Time of collection
Entries - June 8,1969 July 10,1969 July 10,1969
June 8, 1969 July 20,1969
7) Position
Entries: Meat Meat Meat.Viscera Meat.Viscera
8) Moisture (%)
9) Fat (%)
10) Coarse protein (%)
11) Fat coexisting with 100 g of coarse protein (g)
12) Cholesterol in fat (mg %)
13) Fatty acid composition (%)
4 o s a
454 e. e-
13)
z .
ktx
/0
•
Table 4. Processed Food Z454
ei 4. 1111 • DC lk g
1) 1:7-- ,, 2.4)-D:febFf 5 ) i9 Y --e u
7) ie À 45.10
59.01
9 ) B 15.08
20.10
75.02
' .45.10 • 45.10 45.10 45.10 45.10
66.73 , 54.01 . 73.88 76.01 77.99
•
9.02 18.98 4.36 2.05 • 1.98
.
14.93 18.66 6.01 '• 7.39 8.48
60.41 101.71 72.54 27.87 23.40 10) a t: A; e(%) 11) et:A'à e:e--r -,5hee(g) 12)U"n'Invg'570 ; 302 567 310 877 • 312 240
10 : 0 12: 0
a-1
X2
14 : 0 14: 1
15 : 0 16 : 0
16 : 1 16 : 2 17 : 0 18 : 0 18 : 1
18 : 2' 18 : 3 20 : 0 20: 1 20: 2
• 20 : 3 20: 4 20 : 5 22 : 0 22: 1
22 : 4 22 : 5 22 : 6
24 :-
,
. - - - -
2.1 2.7 1.4 2.2 2.6 1.8
- _ - - -
0.7 1.4 0.9 0.7 LB 1.1
21.0 17.6 20.9 30.2 18.9 28.9
3.6 3.1 2.4 3.0 5.7 . 10. 8-
- -
- • 0.6 - - - -
12.6 25.7 • 14.1 11.9 5.5 8.7
39.9 40.1 37.8 10.7 18. 8 IS. 1
17.6 5.2 19.8 2.8 7.2 • 1.0
2.2 2.8 1.4 . 3.3 3.9 2.0
- - - _
- - . _ .
- - - -
- - . tr tr 0.3 0.6
- _
O. à
0.8 1.2 2.4 8.3 2.9 - - - 11. 8- 9.9 7.2
- - -
10.8 16.9 cej
■■■■•
3.2 17.8
37.3
22.4
40.2
57.76
45.0
41.3
13.7
26.01
$ 36.4 48.0
• . P . 204 • 8.8
M , 43.5 43. 2. .
dChol. (m8/d1) 15.63 . 19.24
23. 8 .
46.6
24.5
9.55
40. 5 :• -•'-.T.4
30. 6 .
23.9 se•-•
7.74
42
Table 4 (conttd.)
1) ^,rie. ner sausage
2) Pressed ham
3) Roasted ham
4) Satsuma-age (fried fish ball)
5) Chikuwa (broiled or boiled fish ball)
6) Mushi--kamaboko (steamed fish paste)
7) Time of purchase
Entries: Oct.1970 Oct.1970 Oct.1970 'Oct.1970
Oct.1970 ' Oct.1970
8) Moisture ( ô)
9) Fat (%)
10) Coarse protein (jo)
11) Fat coexisting with 100 g of coarse protein (g)
12) Cholesterol in fat (mg %)
13) Fatty acid composition (^)