Control and reduction of free fatty acid concentration in oil recovered from fish silage prepared from sprat

The Free Fatty Acid Content of Fish Oil,

The Free Fatty Acid Content of Fish Oil, Part IV: Rates of Free Fatty Acid Formation from Phospholipids and Neutral Lipids in Anchovy (Engraulis capensis) Stored at Various Temperatures

✍ de Koning, A. J. 📂 Article 📅 1995 🏛 John Wiley and Sons ⚖ 338 KB 👁 2 views

Anchovy were stored at 17°C. 8°C. 0°C and -6°C. Samples were withdrawn periodically and the extracted lipids analysed for free fatty acids (FFA) and phosphorus (P) content. From the results of these analyses it was possible to calculate the rates of enzymatic hydrolysis of the phospholipids and the