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     Advance Journal of Food Science and Technology

    Abstract
2014(Vol.6, Issue:6)
Article Information:

Fatty Acid Profiles of Tropical Eel (Anguilla sp.,) By-products

Sugeng Heri Suseno
Corresponding Author:  Sugeng Heri Suseno 
Submitted: April ‎01, ‎2014
Accepted: April ‎28, ‎2014
Published: June 10, 2014
Abstract:
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.

Key words:  By-products, fat, fatty acid profile, moisture, tropical eel, ,
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Cite this Reference:
Sugeng Heri Suseno, . Fatty Acid Profiles of Tropical Eel (Anguilla sp.,) By-products . Advance Journal of Food Science and Technology, (6): 802-806.
ISSN (Online):  2042-4876
ISSN (Print):   2042-4868
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