Influence of Residual Lipids on the Nutritive Value of Fish Meal

Opstvedt, J.

doi:10.1080/00015127309433218

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1973

1993

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Cited by 6 publications

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Three extraction methods for determination of lipids in fish meal: Evaluation of a hexane/isopropanol method as an alternative to chloroform‐based methods

Gunnlaugsdóttir

Ackman

1993

J Sci Food Agric

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Three different extraction methods were compared for the determination of lipids in both oxidised and antioxidant-stabilised brown fish meal. The three methods under investigation were those of Smith-Ambrose-Knob1 using chloroform/methanol/water, Bligh and Dyer also using chloroform/methanol/ water but monophasic, and Hara and Radin using hexane/isopropanol. The fat content, determined gravimetrically, was significantly lower (P < 0.05) when

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