Changes in the Lipid Profile of Clupea harengus Fillet & SHB (Skin, Head and Bones) after Different Heat Treatment

Changes in the Lipid Profile of Clupea harengus Fillet & SHB (Skin, Head and Bones) after Different Heat Treatment

Author by Dr. Olaoluwa T Talabi

Journal/Publisher: Advances In Life Sciences

Volume/Edition: 5

Language: English

Pages: 39 - 47

Abstract

Clupea harengus is a table fish locally called sawa in south west Nigeria. Present study was performed to assess the alteration in the lipid quality of processed Clupea harengus fillet and SHB (skin, head and bone) subjected to smoking (wood and coal) and poaching methods. Fatty acid analysis was done via standard analytical technique. The result showed that stearic and oleic acids had the highest concentrations among saturated and mono unsaturated fatty acids in both the fillet & SHB for all the processing methods. It was also revealed that samples of Clupea harengus recorded (p<0>


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