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

This study shows a pilot scale protocol aimed to obtain an omega 3-enriched oil after the processing of farmed gilthead sea bream viscera (SBV); this was oil was tested in vitro for bioactivity, attesting to the possibility to turn waste into profit The quality of the oil, in terms of requirements for animal and human consumption, was assessed by determining some chemical parameters, such as peroxide value (PV), thiobarbituric acid reactive substances (TBARS), ρ-anisidine (ρ-AV) content, total oxidation value (TOTOX), and phospholipids and free fatty acid (%), both in crude viscera oil (CVO) and refined viscera oil (RVO). Among the extraction conditions, the higher CVO yields were obtained at 60 °C for 10 min (57.89%) and at 80 °C for 10 min (67.5%), and the resulting oxidation levels were low when utilizing both extraction conditions. RVO, obtained from CVO extracted at 60 °C, showed the highest quality on the basis of the assessed parameters. The ethyl esters of the total fatty acid (TFA) contents extracted from RVO were enriched in the ω-3 polyunsaturated fatty acid fraction (PUFAE) up to almost 56% via short path distillation (SPD). Antioxidant activities and adipogenic properties were tested in vitro. PUFAE protected 3T3 L1 cells from oxidative stress and exerted an anti-adipogenic effect in Dicentrarchus labrax pre-adipocytes, attesting to the beneficial properties for both farmed fish and human health. These results could stimulate the adoption of solutions aimed to recover and utilize aquaculture by-products at a higher scale, turning “waste into profit” and indicating a strategy to reach more sustainable business models in aquaculture resource utilization according to the principles of the circular economy.

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“…The acid value was expressed as % oleic acid equivalent according to Formula (3) [ 90 ]:

where Vc is volume of the titrant solution used for the sample, Vb is the volume of the titrant solution for the blank, and N is KOH concentration.…”

Section: Methodsmentioning

confidence: 99%

Farmed Gilthead Sea Bream (Sparus aurata) by-Products Valorization: Viscera Oil ω-3 Enrichment by Short-Path Distillation and In Vitro Bioactivity Evaluation

et al. 2021

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“…Salmon is globally one of the most popular fish species for consumption due to its high nutritive value and high bioactive pigment, namely astaxanthin. Salmon meat contains high quality protein with a high amount of essential amino acids [11]. Additionally, salmon meat has an attractive taste, smell, and color.…”

Section: Introductionmentioning

confidence: 99%

“…Additionally, salmon meat has an attractive taste, smell, and color. The salmon processing industry mostly disposes of a large amount of by-products, such as skins (about 7%) generated during deskinning [11]. Enzymatic hydrolysis has been widely used to produce protein hydrolysate with high protein recovery from salmon skin including farmed salmon, Atlantic salmon, and salmon (Salmo salar) [12][13][14].…”

Section: Introductionmentioning

confidence: 99%

“…Via the optimal hydrolytic process, the resulting hydrolysate contained the peptides with high bioactivity such as antioxidant activity, proliferation of fibroblast, and osteoblast cells [1][2][3]. However, salmon skin has a high fat content (23.3-61.5% dry basis) and is rich in polyunsaturated fatty acids (PUFA) [11,15]. The oxidation of PUFA associated with skin matrix is a drawback associated with undesirable characteristic, particularly fishy odor/flavor and instability of HC.…”

Section: Introductionmentioning

confidence: 99%

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Development of Hydrolysis and Defatting Processes for Production of Lowered Fishy Odor Hydrolyzed Collagen from Fatty Skin of Sockeye Salmon (Oncorhynchus nerka)

Nilsuwan

Chantakun

Chotphruethipong

et al. 2021

Foods

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Lipid oxidation has a negative impact on application and stability of hydrolyzed collagen (HC) powder from fatty fish skin. This study aimed to produce fat-free HC powder from salmon skin via optimization of one-step hydrolysis using mixed proteases (papain and Alcalase) at different levels. Fat removal processes using disk stack centrifugal separator (DSCS) for various cycles and subsequent defatting of HC powder using isopropanol for different cycles were also investigated. One-step hydrolysis by mixed proteases (3% papain and 4% Alcalase) at pH 8 and 60 °C for 240 min provided HC with highest degree of hydrolysis. HC powder having fat removal with DSCS for 9 cycles showed the decreased fat content. HC powder subsequently defatted with isopropanol for 2 cycles (HC-C9/ISP2) had no fat content with lowest fishy odor intensity, peroxide value, and thiobarbituric acid reactive substances than those without defatting and with 1-cycle defatting. HC-C9/ISP2 had high L*-value (84.52) and high protein (94.72%). It contained peptides having molecular weight less than 3 kDa. Glycine and imino acids were dominant amino acid. HC-C9/ISP2 had Na, Ca, P, and lowered odorous constituents. Combined processes including hydrolysis and defatting could therefore render HC powder free of fat and negligible fishy odor.

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“…Some studies about PV in frying oil show that 58% of heated oils in restaurants and 97% of the sandwich oils had higher peroxide concentration than standards (14). In many studies, the effects of communication of environmental condition's maintenance have been studied about the amount of PV and AN of frying oil (15)(16)(17)(18)(19)(20)(21)(22)(23)(24)(25)(26). In other studies, the relationship between PV and AN has been studied.…”

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confidence: 99%

Evaluation of Peroxide Value and Acid Number of Edible Oils Consumed in the Sandwich and Fast Food Shops of Qom, Iran in 2016

et al. 2018

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Background & Aims of the Study: The quality of the edible oils is made with chemical compositions and percentage of the degree of unsaturation fatty acids. The peroxide value (PV) always measures the extent of primary oxidation (rancidification) of oils. Oils Rancidity can produce potentially toxic compounds associated with health effects such as heart and neurological disorders. In order to investigate initial oxidative rancidity of the oils, PV will be measured. The aim of this paper is determination of PV and the acid number taking place in oils during frying process and its relationship with demographic characteristics and environmental conditions. Materials &Methods: In this study, the statistical populations are sandwich and fast food shops of Qom city, Iran. Samples were conducted, using cluster sampling. For data collection, a questionnaire and chemical tests were used. Samples were transferred in the laboratory under cool conditions for PV and acid number (AN) examination. A hundred fifty different sample of oil were collected. Statistical analysis was performed by SPSS. The ANOVA, T-test and Pearson coefficient were used for data analysis. Results: From the points of view of PV, 80% of oils were consumable and 20% were not. The lowest and the highest number of PV were 0.6 to 16.5, respectively. The minimum and the maximum number of AN were 0.028 to 0.2, respectively. With the assumption of equal variances (p>0.05), a significant relationship between the increase after the age of the chefs and the lack of obtaining a health card was shown. The small correlation between the temperature of the oils and PV, r(150)=-0.21, p=0.009 is shown. There wasn't seen any relation between the type of oils with PV and AN. Discussion: Antioxidants, oil saturation and the reduction of temperature can reduce the production of peroxide; thus, PV was reduced. Due to the results, temperature increasing lead to increases the peroxide content. In this case, 3.3% of the edible oil samples were in rancidity conditions. Conclusion: This study has indicated that PV in almost sample was lower than the standard amount. However, removing the oil absorbed into the food leads to reducing the peroxide content and other hazardous compounds by fast-food consumers. This survey indicated that some cookers are not completely aware of government regulation and control procedures for PV and AN of frying oils.

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

Cited by 10 publications

References 23 publications

Farmed Gilthead Sea Bream (Sparus aurata) by-Products Valorization: Viscera Oil ω-3 Enrichment by Short-Path Distillation and In Vitro Bioactivity Evaluation

Farmed Gilthead Sea Bream (Sparus aurata) by-Products Valorization: Viscera Oil ω-3 Enrichment by Short-Path Distillation and In Vitro Bioactivity Evaluation

Development of Hydrolysis and Defatting Processes for Production of Lowered Fishy Odor Hydrolyzed Collagen from Fatty Skin of Sockeye Salmon (Oncorhynchus nerka)

Evaluation of Peroxide Value and Acid Number of Edible Oils Consumed in the Sandwich and Fast Food Shops of Qom, Iran in 2016

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