Share

Omega-3 PUFA (polyunsaturated fatty acids) from the byproducts of fish canning and freezing industries.

Author(s) : JENVANITPANJAKUL P., LAIXUTHAI P.

Type of article: Article

Summary

An analysis was carried out of oil contents and fatty acid composition from byproducts of fish canning and freezing industries. Oils extracted from the byproducts were tuna oil, mackerel oil, hoki skin oil and hoki fat muscle oil. Tuna oil contained the highest omega-3 PUFA among those oils in the amount of 31.9%, which the major component of omega-3 PUFA was docosahexaenoic acid. Omega-3 PUFA contents of mackerel, hoki skin and hoki fat muscle oils were found to be comparable in 26.3, 22.6 and 21.0%, respectively. Moreover, hoki fat muscle oil contained the highest monounsaturated fatty acids in the amount of 48.2%, while hoki skin oil, tuna oil and mackerel oil contained 46.1, 20.2 and 18.6%, respectively.

Details

  • Original title: Omega-3 PUFA (polyunsaturated fatty acids) from the byproducts of fish canning and freezing industries.
  • Record ID : 1994-3029
  • Languages: English
  • Source: J. natl. Res. Counc. Thail. - vol. 24 - n. 2
  • Publication date: 1992/07
  • Document available for consultation in the library of the IIR headquarters only.

Links


See the source

Indexing