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Filtering by: Subject Fish oils Committee Member Su, Yi-Cheng Degree Field Food Science and Technology

Extraction and production of n-3 polyunsaturated fatty acid concentrate from Pacific sardines (Sardinops sagax)

Creator:

Okada, Tomoko

Abstract:

Intrinsic characteristics of Pacific sardines were determined. The lipid content in sardines was initially low (6.79%) in the beginning ofthe season, increased to 22.95% in mid-August, and decreased slightly by the end of September. An inverse correlation (R² = -0.90) was found between lipid and moisture content. Analysis showed that...

Resource Type:

Dissertation

Full Text:

, industrial fish oil extraction uses a wet reduction method, which includes high temperature treatments