Abstract
Fish oils extracted from marinated herring (frozen and unfrozen) byproducts and maatjes herring byproducts were evaluated on their chemical and sensory properties. The obtained crude oils had very low content of copper (
Original language | English |
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Pages (from-to) | 1897-1903 |
Journal | Journal of Agricultural and Food Chemistry |
Volume | 51 |
Issue number | 7 |
DOIs | |
Publication status | Published - 2003 |
Keywords
- lipid oxidation
- clupea-harengus
- fatty-acids
- alpha-tocopherol
- by-products
- fish oils
- stability
- fluorescence
- storage
- fillets