Comparison of fat composition and chemical properties of fat extracts between fish fillets of selected warm-water and cold-water fish

Comparison of fat composition and chemical properties of fat extracts between fish fillets of selected warm-water and cold-water fish

The purpose of this study was to determine and compare fat composition and chemical properties of fish fillets of selected warm-water fish obtained from Straits of Malacca. A cold water fish, namely salmon was used for comparison. Moisture content, crude fat, fatty acids composition and chemical ch...

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Bibliographic Details
Main Authors:	Siti Nadzirah Hussin, Azrina Azlan, Hock Eng Khoo, Noor Atiqah Aizan Abdul Kadir, Muhammad Rizal Razman
Format:	Article
Language:	English
Published:	Universidade Federal de Uberlândia 2019-11-01
Series:	Bioscience Journal
Subjects:	Chemical properties Japanese threadfin bream Salmon Saturated fatty acid Unsaturated fatty acid Yellowstripe scad
Online Access:	https://seer-dev.ufu.br/index.php/biosciencejournal/article/view/42782

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