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The effect of refrigerated storage on the quality of freshwater fish oil Jarko(Wallago attu)was evaluated by measuring fatty acid profile, free fatty acids (FFA), peroxide value (PV), acid value (AV), sponification value (SV), iodine value (IV) and poylene index(PI) up to the timeperiod of 120 days. After 120 days storage, mono unsaturated fatty acids (MUFA) and polyunsaturated fatty acids (PUFA) contents were decreased by 24.89% and 33.70%, respectively. While, saturated fatty acids (SFA) content was found to be increased by 26.82%, against the actual value.The change in polyunsaturated fatty acids during refrigerated storage was measured by the PI value. The PI decreased during storage due to lipid oxidation, but remained nearly constant after 90thday of storage. The results of PV, AV and FFA demonstrates that Wallagoattu fish oil remained acceptable for consumption for 60 days but eventually exceeded the recommended values after 60 days of refrigerated storage
Nusrat N. Memon, Farah. N. Talpur, S. T. H. Sherazi , M. I. Bhanger. (2010) Impact of Refrigerated Storage on Quality of Oil from Freshwater Jarko(Wallago attu)Fish, Pakistan Journal of Analytical & Environmental Chemistry, Volume 11, Issue 2.
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