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A critical investigation of a number of different methods of lipid determination in fish meal, with particular emphasis on corrections required in these determinations
Author(s) -
De Koning Adrianus J.,
Evans Anna Alida,
Heydenrych Christine,
De V. Purcell Christopher J.,
Wessels Jacobus P. H.
Publication year - 1985
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.2740360308
Subject(s) - fish <actinopterygii> , fish meal , extraction (chemistry) , yield (engineering) , meal , food science , hydrolysis , chromatography , chemistry , mathematics , biology , biochemistry , fishery , materials science , metallurgy
A critical study was made of a number of lipid extraction methods on stabilised brown fish meals and on white fish meal. By analysing the lipids it was shown that in all procedures proteinaceous material was extracted and an attempt was made to correct for this non‐lipid material. On the basis of the results obtained it seemed that the Bligh and Dyer method gave the highest yield of lipid. In addition it was found that the EEC procedure needed the application of a correction factor to account for the losses sustained in the hydrolysis step.