The Free Fatty Acid Content of Fish Oil, Part II: The Effect of Anchovy Quality on the Free Fatty Acid Content of the Resulting Anchovy Oil and Meal
Authors:
- 1 January 1990
- journal article
- research article
- Published by Wiley in Chemische Umschau auf dem Gebiet der Fette, Oele, Wachse und Harze
- Vol. 92 (5) , 193-197
Abstract
The free fatty acid (FFA) content of anchovy oil and the residual lipids in anchovy meal were studied as a function of the length and temperature of the delay between catching and processing the fish. It was found that there was a marked increase in the FFA content of the press oil and the residual meal lipids as a result of increased‐delay between catching and processing. It was also found that — other things being equal — lean anchovy yielded oils with higher FFA values than fatty anchovy. Calculation showed that the phospholipid level of an anchovy meal may serve as a useful quality index.Keywords
This publication has 7 references indexed in Scilit:
- A Convenient Method for the Accurate Determination of Phosphorous in Fish OilsChemische Umschau auf dem Gebiet der Fette, Oele, Wachse und Harze, 1989
- Autolytic degradation of belly tissue in anchovy (Engraulis encrasicholus)International Journal of Food Science and Technology, 1988
- The Free Fatty Acid Content of Fish Oil‐An Analysis of Anchovy Lipids at Different Stages in the Manufacture of Anchovy Meal and OilFette, Seifen, Anstrichmittel, 1986
- A critical investigation of a number of different methods of lipid determination in fish meal, with particular emphasis on corrections required in these determinationsJournal of the Science of Food and Agriculture, 1985
- Phospholipids of marine origin. III.—The pilchard (Sardina ocellata, Jenyns) with particular reference to oxidation in pilchard meal manufactureJournal of the Science of Food and Agriculture, 1966
- The presence of amino acids in phospholipidsBiochimica et Biophysica Acta (BBA) - Specialized Section on Lipids and Related Subjects, 1964
- A SIMPLE METHOD FOR THE ISOLATION AND PURIFICATION OF TOTAL LIPIDES FROM ANIMAL TISSUESJournal of Biological Chemistry, 1957