Storage Stability of Fish Oil from Langkawi Island, Malaysia

Abstract

Fish oils extracted from 6 species of marine fin fish caught from Pulau Tuba area, near Langkawi Island, a famous tourism destination in Malaysia, were evaluated for their oxidative stability during storage at both -27 and 4℃. The five fish species were "kerisi" (threadfin breams,sScomberomorus commersoni), "kerapu" (groupers, Cynoglossus lingua), "kembong" (Indian mackerel, Psettodes crumei), "gelama kling" (drum-croaker-jewfish, Pristipomodes typus), and "tinggiri batang" (Spanish mackerels, Scolidon sorrakowah). Results showed that stability of oils stored at -27℃ was better than that of oils stored at 4℃. Iodine value (IV) of oils decreased during storage, while other parameters, namely peroxide value (PV), anisidine value (AnV), acid value (AV) and thiobarbituric acid (TBA) value increased. However, the rate of quality deterioration of oil samples was relatively low, as shown by very little changes in fatty acid profiles of the oil, meaning that both storage temperatures might be used for storage purposes of fish oil.

Enzymatic extraction of oil from yellowfin tuna (Thunnus albacares) by‐products: a comparison with other extraction methods

“…In our study, we found that IIs of oil were significantly different ( P < 0.05) among the different extraction methods (Table ). We observed a lower II than was previously detected in oil from starry butterfish ( Stromateus stellatus ), northern lampfish ( Stenobrachius leucopsarus ), and orange roughy ( Hoplostethus atlanticus ) (87.7–92.3 g of I 100 g −1 of oil) extracted with the industrial method (Endo et al ., ) and in oil obtained from five species of commercially important fish in Malaysia (178.71–190.36 g of I 100 g −1 of oil), extracted with the chemical solvent method (Jaswir et al ., ).…”

Storage stability and quality of polyunsaturated fatty acid rich oil fraction from Longtail tuna (Thunnus tonggol) head using supercritical extraction

“…Moreover, the mixed fractions of MUFA-and PUFA-rich fish oil with little amount of SFA could attribute to the less oxidation than the purified PUFA. Jaswir et al (2009) studied the PV and AV for Indian mackerel oil stored up to 3 weeks at 4°C and -27°C. The PV increased from trace value to 2.11 and 0.70 at 4°C and -27°C.…”