Changes in tra catfish flesh meat (Pangasianodon hypophthalmus) during refrigerator storage and the lipid properties of flesh meat
نویسندگان
چکیده
In this study, the lipid properties of tra catfish flesh meat (Pangasianodon hypophthalmus) during refrigerator storage as well oil extracted from were investigated. The quality samples was maintained, with content and peroxide value falling within acceptable range after 15 days storage. yield using isopropanol:hexane at a ratio 2:3 higher (56.2%) than that ethanol:hexane different ratio. Isopropanol:hexane (2:3) also showed highest L* (lightness/brightness) (33.35) lowest b* (yellowness/blueness) (7.35). polyunsaturated fatty acid levels omega 3 6 in solvent 2:3. Thus, could be used material for extraction.
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ژورنال
عنوان ژورنال: Food Science and Technology
سال: 2023
ISSN: ['2331-513X', '2331-5156']
DOI: https://doi.org/10.5327/fst.14723