A critical investigation of a number of different methods of lipid determination in fish meal, with particular emphasis on corrections required in these determinations

Journal of the Science of Food and Agriculture

Volumn 36, Issue 3, 1985, Pages 177-185

  De Koning, Adrianus J ^a   Evans, Anna Alida ^a   Heydenrych, Christine ^a   De V Purcell, Christopher J ^a   Wessels, Jacobus P H ^a  

^a UNIVERSITY OF CAPE TOWN   (South Africa)

Author keywords

Bligh and Dyer method; correction factor; EEC procedure; Fish meal; lipid determination; phospholipids; proteinaceous impurities

Indexed keywords

EID: 84985320993     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.2740360308     Document Type: Article

References (14)

1. A simple method for the isolation and purification of total lipides from animal tissues
2. A rapid method of total lipid extraction and purification
3. Application of the Bligh and Dyer method of lipid extraction to tissue homogenates
4. The component acids of the lipids in four commercial fish meals
5. An improved variation in the Bligh and Dyer determination of total lipids in fish meal
6. Phosphorus assay in column chromatography
7. Phospholipids of marine origin. 1. The hake ( Merluccius capensis, Castelnau)
8. Determination of fat in fish meal by refluxing with hexane
9. The presence of amino acids in phospholipids
10. Hydrolysis of phospholipids with hydrochloric acid
11. Phospholipids of marine origin. III. The pilchard ( Sardina ocellata, Jenyns) with particular reference to oxidation in pilchard meal manufacture