A critical investigation of a number of different methods of lipid determination in fish meal, with particular emphasis on corrections required in these determinations

Abstract

Abstract A critical study was made of a number of lipid extraction methods on stabilised brown fish meals and on white fish meal. By analysing the lipids it was shown that in all procedures proteinaceous material was extracted and an attempt was made to correct for this non‐lipid material. On the basis of the results obtained it seemed that the Bligh and Dyer method gave the highest yield of lipid. In addition it was found that the EEC procedure needed the application of a correction factor to account for the losses sustained in the hydrolysis step.