Storage stability and quality of polyunsaturated fatty acid rich oil fraction from Longtail tuna (Thunnus tonggol) head using supercritical extraction
The polyunsaturated fatty acids (PUFA)-rich fish oil fractionated from tuna head using supercritical carbon dioxide (SC-CO2) were stored at 4°C and –18°C for 60 days to study the storage stability. The changes in fatty acids, iodine value (IV), peroxide value (PV), acid value (AV), and saponificatio...
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Taylor & Francis
2014
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