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Publication
Lipid content of frozen fish: comparison of different extraction methods and variability during freezing storage
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Advisor(s)
Abstract(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).
Description
Keywords
Fish Extraction methods Lipids Fat content
Pedagogical Context
Citation
Publisher
Elsevier