Modifications of Atlantic salmon by-product oil for obtaining different ω-3 polyunsaturated fatty acids concentrates: An approach to comparative analysis.

@article{Haq2018ModificationsOA,
  title={Modifications of Atlantic salmon by-product oil for obtaining different ω-3 polyunsaturated fatty acids concentrates: An approach to comparative analysis.},
  author={Monjurul Haq and Seul-Ki Park and Min-Jung Kim and Yeon-Jin Cho and Byung Soo Chun},
  journal={Journal of food and drug analysis},
  year={2018},
  volume={26 2},
  pages={545-556}
}
Omega-3 polyunsaturated fatty acids (ω-3 PUFAs) rich 2-monoacylglycerols (2-MAG), omega-3 polyunsaturated free fatty acids (ω-3 PUFFAs) concentrate, and PUFA enriched acylglycerols were prepared from salmon frame bone oil (SFBO) by enzymatic alcoholysis, urea complexation, and enzymatic esterification, respectively. The yields of 2-MAG, ω-3 PUFFAs… CONTINUE READING