The Free Fatty Acid Content of Fish Oil‐An Analysis of Anchovy Lipids at Different Stages in the Manufacture of Anchovy Meal and Oil

Autor:	Martha Fick, Shirley Milkovitch, Jacobus P. H. Wessels, A. J. De Koning
Rok vydání:	1986
Předmět:	chemistry.chemical_classification Meal biology Phosphorus Fatty acid chemistry.chemical_element biology.organism_classification Fish oil Fish meal Engraulis chemistry Anchovy Food science Polyunsaturated fatty acid
Zdroj:	Fette, Seifen, Anstrichmittel. 88:404-406
ISSN:	0015-038X
DOI:	10.1002/lipi.19860881009
Popis:	The quality of fish oil, as reflected by its free fatty acid (FFA) content, was studied in relation to the processing conditions of fish meal manufacture from anchovy (Engraulis capensis). Six samples of anchovy lipids were isolated from consecutive stages of the process and analysed for fatty acid composition, FFA, phosphorus and choline content. Results indicated that no significant oxidation of polyunsaturated fatty acids takes place in the fish meal manufacturing process. Only minimal amounts of FFA, generated as a result of chemical breakdown, are accumulated in the fish meal, rather than the press oil.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::10db7897ffed4cc64dde73325b0b8697 https://doi.org/10.1002/lipi.19860881009 Zobrazit plný text záznamu Plný text