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Effect of storage on lipids of fish protein concentrate
Author(s) -
Medwadowski Barbara,
Haley Alleah,
Veen John,
Olcott H. S.
Publication year - 1971
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/bf02609280
Subject(s) - chemistry , fatty acid , food science , fish <actinopterygii> , menhaden , fish meal , fraction (chemistry) , chromatography , biochemistry , biology , fishery
Fish protein concentrates (FPC) made from pout, alewife and Gulf menhaden were stored for 6 months at temperatures of 37 C and 50 C with no attempt to control humidity. When the amount of extractable lipid was 0.1% or less there were small changes in the lipid pattern: a small decrease in the amount of neutral lipid‐free fatty acid fraction and larger decreases in the long chain, unsaturated fatty acids (C20:5, C22:6 for pout and C20:5 for alewife). In the FPC sample containing residual lipid of about 0.5% there were decreases in the amount of lipid extractable after 6 months, appreciable in the 37 C sample, and greater in the sample stored at 50 C. These samples also showed decreases in the neutral lipid plus free fatty acid fractions and decreases in the long chain, unsaturated fatty acids C20:5 and C22:6.