Quality of Crude Oil Extracted from Aging Walleye Pollock (<i>Theragra chalcogramma</i>) Byproducts

Wu, Ted H.; Bechtel, Peter J.

doi:10.1007/s11746-009-1418-z

Cited by 14 publications

(18 citation statements)

References 28 publications

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“…Values used for the graphs were means ± standard deviation (SD). The Wilcoxon's matched pairs test was used to evaluate significant differences in individual FA between and within treatment combinations [13].…”

Section: Discussionmentioning

confidence: 99%

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Effect of Temperature and Time on the Stability of Salmon Skin Oil During Storage

Aryee

Simpson

Phillip

et al. 2011

J Americ Oil Chem Soc

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The effect of 45 days of storage at 25, 4, -18 and -80°C on the quality indices; free fatty acid (FFA) content, peroxide value (PV), thiobarbituric acid reactive substances (TBARS), and changes in the fatty acid (FA) profile of crude oil recovered from salmon fish skins were evaluated at 5 day intervals using spectrophotometric and titrimetric methods. Higher temperatures and longer storage time resulted in higher quantities of oxidative products in the salmon skin oil (SSO). By day 45, SSO stored at 25 and 4°C had 8.50 and 8.29% FFA, 32.43 and 26.33 lg malondialdehyde (MDA) eq g -1 oil, and 88.19 and 64.53 mequiv peroxide kg -1 oil, respectively. No significant (p [ 0.05) changes in fatty acid profile were observed at all the storage temperature and time studied.

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Section: Discussionmentioning

confidence: 99%

“…Fish oils from various fish species and parts of the fish exhibit varying levels of oxidation and stability during storage [2,12,13]. These workers identified temperature and storage duration as important influences on lipid oxidation.…”

Section: Introductionmentioning

confidence: 99%

Effect of Temperature and Time on the Stability of Salmon Skin Oil During Storage

Aryee

Simpson

Phillip

et al. 2011

J Americ Oil Chem Soc

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“…The most probable reason for this difference is the quality and freshness of the by-products. Longer storage time leads to an increase in FFA value due to degradation of lipids by endogenous lipases (Wu and Bechtel, 2009;. Since the oil extraction reported in this paper was carried out immediately after filleting, the raw material was stored less than one hour before the lipases were inactivated by the processing temperature, thus resulting in low FFA values.…”

Section: Quality Of Produced Oilmentioning

confidence: 99%

“…Marine by-products are highly susceptible to bacterial contamination, lipid hydrolysis, and protein degradation (Jacobsen et al, 2009). Prolonged storage of the by-products before processing has been shown to lead to an increased concentration of free fatty acids, thus lowering the quality of the oil from herring and pollock (Wu and Bechtel, 2009). By using by-products directly from the filleting line, hydrolysis and bacterial breakdown can be minimized, thereby increasing the quality of the oil and protein products.…”

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confidence: 99%

Production of High Quality Fish Oil by Thermal Treatment and Enzymatic Protein Hydrolysis from Fresh Norwegian Spring Spawning Herring By-Products

Carvajal

Šližytė

Storrø

et al. 2014

Journal of Aquatic Food Product Technology

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AcknowledgementsAuthors wish to thank the Norwegian Research Council (project 173326) and the Ministry of Foreign Affairs for financial support to carry out experiments and to prepare this paper. Grøntvedt Pelagic is thanked for kindly providing herring by-products for the experiments and for making it possible to run the experiments near their filleting factory. AbstractThere is an increasing demand for omega-3 containing fish oils. By-products from fish fillet production can be utilized for the production of fish oils and be a valuable source of omega-3 for human consumption. The aim of this work was to evaluate industrial processes for production of quality oil for human consumption made from Norwegian spring spawning herring by-products.A mobile production plant was used to compare two industrial processes, thermal treatment (wet immediately after filleting. Results show that high quality herring oil can be produced from fresh by-products. The use of by-products immediately after filleting resulted in a low amount of free fatty acids for all the produced oils (below 0.4 %). Thermal treatment at 70 °C resulted in an oil with lower oxidation status and higher stability compared to the oils produced by enzymatic protein hydrolysis. Nevertheless, both processing methods gave a crude oil of high quality compared to crude oils on the market.

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“…Aidos et al (2002) menggunakan limbah ikan herring. Wu et al (2009) memproduksi minyak ikan dari limbah ikan walleye pollock. Permasalahan utama dari minyak ikan tersebut adalah kualitas yang buruk sehingga diperlukan proses pemurnian.…”

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Refining of Mackerel Fish Oil from Fish Meal Processing Byproduct with Alkali Neutralization

2015

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AbstrakNetralisasi alkali adalah salah satu teknik pemurnian minyak ikan yang paling umum digunakan untuk memisahkan bahan pengotor serta menurunkan nilai parameter oksidasi pada minyak. Tujuan penelitian ini adalah untuk menganalisis parameter oksidasi dan menentukan perlakuan NaOH terbaik. Perlakuan konsentrasi NaOH terbaik untuk menetralisasi minyak ikan makerel (Scomber japonicus) kasar hasil samping penepungan yaitu dengan derajat Baume ( o Be) 24 (17,87% NaOH) dengan hasil rendemen 56,33±1,15%; nilai peroksida (PV) yaitu 5,60±0,42 meq/kg; nilai p-Anisidin (AnV) yaitu 14,317±0,15 meq/kg; persentase asam lemak bebas (%FFA) yaitu 2,16±0,25%; bilangan asam (AV) 4,30±0,49 mg KOH/kg dan total oksidasi (TOTOX) yaitu 25,53±0,71meq/kg. Kata kunci: ikan makerel, minyak ikan, netralisasi AbstractFish oil neutralization with alkali was a common refining technique used to separate impurities and decrease oil oxidation parameters value. The purpose of this study were to analyze oxidation parameters and determine the best NaOH concentration treatment. The best NaOH concentration to neutralize mackerel fishmeal processing byproduct (Scomber japonicus) oil was 24oBe (17.87% NaOH) with 56.33±1.15% yield; peroxide value (PV) 5.60±0.42 meq/kg; p-Anisidine value (AnV) 14.31±0.15 meq/kg; percentage of free fatty acid (%FFA) 2.16±0.25%; acid value (AV) 4.30±0.49 mg KOH/kg and total oxidation value (TOTOX) 25.53±0.71 meq/kg. Keywords: fish oil, mackerel, neutralization PENDAHULUANIkan makerel (Scomber japonicus) adalah jenis ikan pelagis yang termasuk dalam keluarga Scombridae, yaitu keluarga tuna yang merupakan perenang cepat dan predator. Produk ikan makerel umumnya berupa fillet, ikan kaleng, ikan beku, ikan kering dan ikan asap. Pemanfaatan ikan makerel di Indonesia umumnya sebagai bahan baku ikan kaleng. Produksi ikan kaleng menghasilkan hasil samping berupa kepala dan jeroan ikan. Kepala dan jeroan ikan digunakan sebagai bahan baku pembuatan tepung ikan. Proses pembuatan tepung ikan akan menghasilkan produk utama berupa tepung ikan dan produk samping berupa minyak ikan.Minyak ikan makerel merupakan salah satu komoditas perikanan yang memiliki potensi sebagai sumber omega-3. Minyak ikan makerel di Indonesia merupakan hasil samping (byproduct) produksi tepung ikan. Minyak ikan yang merupakan hasil samping ini memiliki kandungan omega-3 yang tinggi dan potensial untuk dikembangkan lebih lanjut. Penelitian minyak ikan dengan bahan baku byproduct hasil perikanan antara lain Fuadi et al. (2014) menggunakan minyak ikan byproduct pengalengan makerel,

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Quality of Crude Oil Extracted from Aging Walleye Pollock (Theragra chalcogramma) Byproducts

Cited by 14 publications

References 28 publications

Effect of Temperature and Time on the Stability of Salmon Skin Oil During Storage

Effect of Temperature and Time on the Stability of Salmon Skin Oil During Storage

Production of High Quality Fish Oil by Thermal Treatment and Enzymatic Protein Hydrolysis from Fresh Norwegian Spring Spawning Herring By-Products

Refining of Mackerel Fish Oil from Fish Meal Processing Byproduct with Alkali Neutralization

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