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The component acids of Indian ‘boundary’ fish fats
Author(s) -
Pathak S. P.,
Reddy B. R.
Publication year - 1964
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740150803
Subject(s) - degree of unsaturation , fish <actinopterygii> , food science , chemistry , composition (language) , salt (chemistry) , acetone , distillation , biology , organic chemistry , fishery , linguistics , philosophy
The fatty‐acid composition of the body and visceral fats of Stromateus cinereus (an Indian ‘boundary’ fish) was studied by lithium salt‐acetone, lead salt‐alcohol fractionations and further by methyl ester distillation. The fats are of intermediate type and form a distinct class from fresh water and marine fish fats although the degree of unsaturation is of the same order in all three types of fats. As compared with British ‘boundary’ fish fats, these fats are more saturated.