Fish oil extracted from fish-fillet by-products is weakly linked to the extraction temperatures but strongly linked to the omega-3 content of the raw material

Rainbow trout (Oncorhynchus mykiss) is the mainspecies produced in Danish fresh water farming. Therefore, a large amount of fileting by‐products like heads, bones, and tails (HBT) and intestines are available and can be used to produce high quality fish oil. The main aim in this study was to investi...

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Veröffentlicht in:	European journal of lipid science and technology 2016-06, Vol.118 (6), p.874-884
Hauptverfasser:	Honold, Philipp J., Nouard, Marie-Louise, Jacobsen, Charlotte
Format:	Artikel
Sprache:	eng
Schlagworte:	Fish oil production Lipid oxidation Omega-3 PUFA Temperature effect Waste products
Online-Zugang:	Volltext
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