[Changes in the lipid component of the muscle tissue of several species of fish during refrigeration and heat treatment].

By using univariate thin-layer chromatography on silicagel IC254 of the company "Chamapod Széchoslovakia" the qualitative and quantitative composition of the muscular tissue lipids in new oceanic fish--seriolella and epigonus was determined. It was ascertained that the qualitative composition of lipids changed during cold storage but insignificantly, due to hydrolysis of triglycerides and oxidation of phospholipids. In the course of heat treatment there occurs disintegration of the lipid-proteinic complexes attended by an accretion of phospholipids. An increment of free fatty acids is caused by the hydrolytic decomposition of triglycerides.