Synthesis of novel triglycerides from mackerel by-products and vegetable oils

• Main Author: Zuta, Charles Prince
• Other Authors: Simpson, B. K. (advisor)
• Format: Thesis
• Language: English
• Published: McGill University 2003
• Subjects: Functional foods; Mackerels; Fishery processing industries > By-products; Unsaturated fatty acids; Omega-3 fatty acids; Linoleic acid; Fid; antartic*
• Online Access: http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=84863

The study was designed to develop a nutraceutical product from by-products of fish processing. Fish oil was extracted from mackerel tissues (skin, viscera and muscle) using hexane-isopropanol (3:2 v/v) and chloroform-methanol (2:1 v/v) solvent systems. An oxidative study was carried out to determine...