期刊名称：Advance Journal of Food Science and Technology
印刷版ISSN：2042-4868
电子版ISSN：2042-4876
出版年度：2014
卷号：6
期号：6
页码：802-806
出版社：MAXWELL Science Publication
摘要：Prospect of eel by-products as fish oil source can be explored to give an additional value. The moisture content, fat content and fatty acid profiles of tropical eel (Anguilla sp.,) by-products were investigated. Results showed that highest fat content was found in bone (22.03%). Highest moisture content was found in viscera (75.64%). Palmitic acid, oleic acid, EPA and DHA were dominant fatty acids in eel by-products. Oleic acid composition of head was higher than others. Highest EPA and DHA composition were found in viscera and its value were 4.43 and 18.51%, respectively.
