Production and refinement of oil from carp (Cyprinus carpio) viscera

Abstract

a b s t r a c tCarp viscera oil can be obtained by both ensilage and fishmeal processes. This study examined the refinement of carp (Cyprinus carpio) oils obtained by both processes, and compared crude, neutralised, bleached, winterised and deodorised oils' characteristics and lipid profiles. Refined oils obtained by the two processes did not present significant difference (p > 0.05) for Lovibond colour, free fatty acids, and thiobarbituric acid values. The major fatty acids identified in the carp crude, bleached and refined oils were oleic, palmitic, palmitoleic, linoleic and linolenic, constituting approximately 69.6% of the total fatty acids of the oils. The n À 3/n À 6 ratio was approximately 1.05 for refined oil. Therefore, carp viscera refined oil can be considered a rich source of essential fatty acids of the n À 3 and n À 6 series.

Characterization of a hydrolyzed oil obtained from fish waste for nutraceutical application

“…The refining of crude fish oil normally includes the processes of degumming, neutralization, drying, bleaching, deodorization and winterization (Crexi et al, 2010). In this study, the performed a semi-refining were included, the neutralization (chemical refining) and bleaching (physical refining) of the addition of activated clay, according to American Dil Chemists Society (2002).…”

“…It is considered that the profiles of methyl fatty acids from residues of refined special fish oil and hydrolyzed special fish oil were significant different (p<0.05) for the two refining processes and hydrolysis, the latter with the highest amount of polyunsaturated. The main quantities of the following fatty acids were identified: saturated fatty acids C16:0 (palmitic acid), monounsaturated fatty acid (MUFA) and PUFAs (C18:1n-9 or oleic acid, C20:5n3 or EPA, C22:6n3 or DHA and C20:4n-6 or arachidonic), whose characterization was assigned to freshwater fish oil (Guler et al, 2008;Crexi et al, 2010). The most abundant fatty acids were arachidonic, eicosapentaenoic, docosahexaenoic and oleic acid.…”

Effect of Microwave Pretreatment on Extraction Yield and Quality of Catfish Oil in Northern Thailand

“…These studies showed that p-anisidine value of both conditions was in the range to standard by FDA GRAS which was below 20 mmol/kg [27,28,30] and 4-60 mmol/kg [31]. P-anisidine value gained by crude oil from carp (Cyprinus carpio) viscera was 10.3 ± 0.3 [32] a bit higher compared to treat waste with microwave pretreatment. Iodine value for oil extraction of catfish by using microwave pretreatment was 75.10 below than typical iodine values for fish oil, 120-180 [33] and iodine value by Bimbo [31].…”

Chemical Composition and Fatty Acid Profile of Small Pelagic Fish (Amblygaster sirm and Sardinella gibbosa) from Muara Angke, Indonesia

“…Like in most other fish the polyunsaturated fatty acids were dominated by two members of the n-3 family, that is C20:5n-3 (eicosapentaenoic acid or EPA) and C22:6n-3 (docosahexaenoic acid or DHA) 16 . Crexi et al 5 stated that the palmitic acid is a saturated fatty acid composition of the dominant with 50% of the total saturated fatty acids. Oleic acid is one of unsaturated fatty acids that is the most common and are precursors for production of PUFAs 2 .…”