@article{oai:u-nagano.repo.nii.ac.jp:00000167,
 author = {小木曽, 加奈 and 唐沢, 秀行 and 吉岡, 由美 and 中澤, 弥子},
 journal = {長野県短期大学紀要, Journal of Nagano Prefectural College},
 month = {Feb},
 note = {120005280229, application/pdf, In our previous study, we have reported gustatory characteristics of carp grown in two different districts (Saku City in Nagano and Kooriyama City in Fukushima), by comparing odor and taste with instrumental analysis and sensory evaluations. In recent years, there were reports that tastiness of food was related to unsaturated long-chain fatty acids; arachidonic acid, an oleic acid, etc.
In this study, the purpose of this work was to compare the fatty acid composition of two carps (Saku carp and Fukushima carp) and to examine their characteristics of tastiness.
　As a result, Saku carp contained significantly higher amount of pulmitic acid, stearic acid, alpha-linolenic acid and arachidonic acid than Fukushima one. On the other hand, Fukushima carp contained significantly higher amount of myristic acid, EPA and DHA than Saku one. There was no significant difference between the two carps in the concentration of palmitoleic acid, an oleic acid, linoleic acid and icosenoic acid.},
 pages = {29--32},
 title = {佐久鯉及び福島県産鯉の脂肪酸組成の比較},
 volume = {67},
 year = {2013},
 yomi = {コギソ, カナ and カラサワ, ヒデユキ and ヨシオカ, ユミ and ナカザワ, ヒロコ}
}