Analysis of oils: Determination of total lipid content
Share
Abstract
The paper provides the methodology in the determination of total lipid content of fresh fish without the destruction of the lipid extract. Information on the apparatus needed is presented. Detailed procedures and calculations in the determination of lipid content are provided.
Suggested Citation
Low, L. K., & Ng, C. S. (1987). Determination of total lipid content. In H. Hasegawa (Ed.), Laboratory Manual on Analytical Methods and Procedures for Fish and Fish Products (p. C-3.1). Singapore: Marine Fisheries Research Department, Southeast Asian Fisheries Development Center.
Subject
Related items
Showing items related by title, author, creator and subject.
-
Determination of physical properties of meat: Measurement of pH
(Marine Fisheries Research Department, Southeast Asian Fisheries Development Center, 1987)Presented in the paper is the standard procedure in the measurement of pH in the fresh fish meat. Specifically, the procedures in sampling and sample preparation, apparatus and reagents required, and the analytical procedures ... -
Determination of physical properties of meat: Determination of moisture
(Marine Fisheries Research Department, Southeast Asian Fisheries Development Center, 1987)Presented in the paper is the standard procedure in the determination of moisture in meat. Specifically, the procedures in the sample preparation, instruments required, and the analytical procedures and calculations for ... -
Determination of physical properties of meat: Determination of ash
(Marine Fisheries Research Department, Southeast Asian Fisheries Development Center, 1987)Presented in the paper is the standard procedure in the determination of ash in meat. Specifically, the procedures in the sample preparation, instrument and apparatus required, and the analytical procedures and calculation ...
