A carregar...
Publicação
Lipid content of frozen fish: comparison of different extraction methods and variability during freezing storage
| Nome: | Descrição: | Tamanho: | Formato: | |
|---|---|---|---|---|
| 95.84 KB | Adobe PDF |
Orientador(es)
Resumo(s)
In this work, a microwave-assisted extraction (MAE) methodology was compared with several conventional
extraction methods (Soxhlet, Bligh & Dyer, modified Bligh & Dyer, Folch, modified Folch, Hara &
Radin, Roese-Gottlieb) for quantification of total lipid content of three fish species: horse mackerel (Trachurus
trachurus), chub mackerel (Scomber japonicus), and sardine (Sardina pilchardus). The influence of
species, extraction method and frozen storage time (varying from fresh to 9 months of freezing) on total
lipid content was analysed in detail.
The efficiencies of methods MAE, Bligh & Dyer, Folch, modified Folch and Hara & Radin were the highest
and although they were not statistically different, differences existed in terms of variability, with MAE
showing the highest repeatability (CV = 0.034). Roese-Gottlieb, Soxhlet, and modified Bligh & Dyer methods
were very poor in terms of efficiency as well as repeatability (CV between 0.13 and 0.18).
Descrição
Palavras-chave
Fish Extraction methods Lipids Fat content
Contexto Educativo
Citação
Editora
Elsevier