Lipid content, fatty acids and unsaponifiable matter of grilled Egyptian Bouri fish [Egypt]
1986
El-Kalyoubi, M.H. (Ain Shams Univ., Cairo (Egypt). Faculty of Agriculture) | Abu Salem, M. | Abou Arab, A.A.
Bouri fish lipids were analyzed before and after grilling for lipid content, fatty acids composition and unsaponifiable matter. Grilling caused about 19.65% loss of the total lipids of the raw sample. The main fatty acids of raw and grilled samples were C14:0. C15:0. C16:0. C16:1 C18:3. and C22:6. on the other hand, the total percentage of the unsaturated ones. The unsaponifiable matter of bouri fish was 5.88% and cholesterol was the only main constituents of such fraction; being 72.19%. However the C32 characterized the hydrocarbons in the investigated fish sample.
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