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Tuna fatty acids: II. Investigation of the composition of raw and processed domestic tuna
Author(s) -
Roubal William T.
Publication year - 1963
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/bf02632661
Subject(s) - tuna , polyunsaturated fatty acid , raw material , food science , chemistry , composition (language) , fatty acid , gas chromatography , chromatography , fishery , organic chemistry , biology , fish <actinopterygii> , linguistics , philosophy
Abstract Oils from raw, precooked, and canned tuna were analyzed by gas‐liquid chromatography. The analyses showed the presence in tuna oil of 20 fatty acids having chain lengths ranging from 14 to 22 carbon atoms and containing 0 to 6 double bonds. The polyunsaturated fatty acids underwent little change during processing from the raw to the canned product.