[Analysis Case] Differences in Fatty Acid Composition by Fish Parts
Use of machinery: GC/MS Introduction to fatty acid composition analysis of the abdominal, dorsal, skin, and periorbital (gelatinous part) regions of the sardine.
We would like to introduce the measurement of "differences in fatty acid composition by fish part" that we conduct. Measuring the proportion of each fatty acid contained in the lipids of each part and the amount of each fatty acid allows us to understand the differences in the proportions of fatty acids in each part. Here, we present the results of measurements regarding the differences in fatty acid composition of various parts of the fish. [Analysis Example] ■ Fatty acid composition analysis of each part of the Pacific saury (raw) ■ Parts: Flesh (belly), Flesh (back), Skin, Around the eyes *For more details, please download the PDF or feel free to contact us.
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