Effects of fermentatively recovered fish waste lipids on the growth and composition of broiler meat

Muhammed, Majeed; Domendra, D.; Muthukumar, S. P.; Sakhare, P. Z.; Bhaskar, N.

doi:10.1080/00071668.2014.980719

Cited by 45 publications

(30 citation statements)

References 33 publications

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“…Fatty acid profile of VCO sample was determined as fatty acid methyl esters (FAMEs). FAMEs were prepared as per the method of Muhammed, Domendra, Muthukumar, Sakhare, and Bhaskar (). The prepared FAMEs were injected to the gas chromatography (7890B GC System, Agilent Technologies, Santa Clara, CA, USA) equipped with the flame ionization detector (FID) at a split ratio of 1:20.…”

Section: Methodsmentioning

confidence: 99%

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Comparative study on extraction of virgin coconut oil with the aid of partially purified protease from seabass pyloric caeca and commercial trypsin

Patil

Benjakul

2019

J Food Biochem

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Coconut milk was hydrolyzed by partially purified protease from seabass pyloric caeca (PPSP) and commercial trypsin (CT) at various levels (5 and 10 unit/g protein) at 60°C for different hydrolysis times (0–150 min). At the same protease level and hydrolysis time, higher degrees of hydrolysis and larger droplet size were found in coconut milk hydrolyzed by PPSP, compared to CT. The highest virgin coconut oil (VCO) yield (77.34%) was observed after the sample was hydrolyzed for 150 min by PPSP (10 units/g protein). Protein patterns indicated that coconut milk proteins were more prone to hydrolysis by PPSP, compared to CT. A marked difference was not found in physicochemical properties of commercial VCO and VCO separated from coconut milk using PPSP. Therefore, VCO could be extracted using PPSP under optimal condition, wherein the extraction could be accomplished within a short time with high yield. Practical applications In virgin coconut oil (VCO) manufacture, the yield of VCO and cost of the commercial enzyme are of main concern. Therefore, cheap source of proteases, particularly proteases from seabass pyloric caeca, can be a promising alternative for the manufacture of VCO. Therefore, the cost associated with commercial enzymes could be reduced and the proteases from seabass processing byproducts were better exploited.

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Section: Methodsmentioning

confidence: 99%

“…Fatty acid profile of VCO sample was determined as fatty acid methyl esters (FAMEs). FAMEs were prepared as per the method of Muhammed, Domendra, Muthukumar, Sakhare, and Bhaskar (2015).…”

Section: Determination Of Fatty Acid Profilementioning

confidence: 99%

Comparative study on extraction of virgin coconut oil with the aid of partially purified protease from seabass pyloric caeca and commercial trypsin

Patil

Benjakul

2019

J Food Biochem

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“…Treated and untreated slices at day 0 and 12 were selected for fatty acid profile determination following the method of Muhammed, Domendra, Muthukumar, Sakhare, and Bhaskar (2015).…”

Section: Impact Of Dbd-hvcap Treatment On Quality Of Asian Sea Bass Smentioning

confidence: 99%

Dielectric Barrier Discharge High Voltage Cold Atmospheric Plasma: An Innovative Nonthermal Technology for Extending the Shelf‐Life of Asian Sea Bass Slices

Olatunde

Benjakul

Vongkamjan

2019

Journal of Food Science

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Impact of dielectric barrier discharge high‐voltage cold atmospheric plasma (DBD‐HVCAP) generated with the mixture of oxygen and argon (10:90) for various treatment times (2.5 to 10 min) on the qualities of Asian sea bass slices during 4 °C storage was investigated. Microbial load of slices treated with DBD‐HVCAP were lower than the control. The efficacy of bacteria reduction by DBD‐HVCAP was dependent on the treatment times (P < 0.05). Total viable bacteria count (TVBC) was more than 6.0 Log CFU/g at day 6 for the control kept in air. Slices treated with DBD‐HVCAP for all treatment times used had TVBC lower than the limit at day 12. Total volatile nitrogen base content (TVNB) as well as trimethylamine (TMA) content in slices treated with DBD‐HVCAP were lower than that of the control throughout the storage. TVNB as well as TMA contents were lower in HVCAP treated slices in a treatment time‐dependent manner. Nevertheless, lipid oxidation in samples treated with DBD‐HVCAP was higher than that of the control. Polyunsaturated fatty acids were decreased in slices treated with DBD‐HVCAP for more than 5 min after 12 days of storage. Therefore DBD‐HVCAP treatment for 5 min was demonstrated to be potential means for increasing the shelf‐life of Asian sea bass slices with minimal negative effect on chemical and sensory properties, in which they could be stored longer than 12 days at 4 °C. Practical Application Microbial inactivation capacity of dielectric barrier discharge high‐voltage cold atmospheric plasma (DBD‐HVCAP) has been documented with limited information on its application in extending the shelf‐life of foods. DBD‐HVCAP was demonstrated as an innovative technology for extending the shelf‐life of Asian sea bass slices, which could be implemented in seafood industries for assuring safety and extending shelf‐life of products. The shelf‐life of the slices treated with DBD‐HVCAP was extended to 12 days of storage at 4 °C as compared to the 6 days of the untreated counterpart.

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“…a, c)). Consequently, the optimal amount of KOH required during U‐DS was lower than that of the conventional process but was higher than the molar concentration required for saponification (1:57 w/w), which was computed based on the average molecular weight of total fatty acids (863.47 g mol −1 ) as determined by gas chromatography (Muhammed et al, ). The excess catalyst participated in the denaturation and solubilization of proteins (Chen et al, ) and also in saponification of free fatty acids (Nagappan et al, ).…”

Section: Resultsmentioning

confidence: 99%

Squalene from Fish Livers Extracted by Ultrasound‐Assisted Direct In Situ Saponification: Purification and Molecular Characteristics

Ali

Bavisetty

Prodpran

et al. 2019

J Americ Oil Chem Soc

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An ultrasound-assisted direct in situ saponification (U-DS) process was developed to extract unsaponifiable matter (rich in squalene) from the livers of four fish species, sea bass, skipjack tuna, gray bamboo shark, and spot-tail shark. The conventional solvent extraction method was used for comparison. Box-Behnken experimental design (BBD) was adopted to optimize the independent variables including the biomass/methanol ratio (1:3 to 1:9 w/v), 50% KOH volume (1-12 mL), and sonication time (0-30 min) over the unsaponifiable yield. With the conventional process, the yield of squalene was 0.10 AE 0.02 to 5.52 AE 0.06 g (100 g) −1 , whereas the U-DS process rendered the yield of 0.13 AE 0.03 to 6.86 AE 0.05 g (100 g) −1 , depending on the fish species. After extraction, squalene was further concentrated (purity ≥60%) from all fish species via fractional crystallization (yield of squalene concentrate ranged from 48.35% to 74.49%) and purified using a silica gel column with a maximum recovery up to 98%. For all the fractions, components were examined using thin layer chromatography (TLC). Squalene was qualitatively and quantitatively analyzed using reversed-phase highperformance liquid chromatography (RP-HPLC). Entire extraction processes yielded squalene with a purity of ≥94%. Fourier transform infrared (FTIR) analysis confirmed the native structure of squalene with six nonconjugated bonds, suggesting no degradation of squalene taken place during the U-DS process. Thus, the U-DS process along with fractionation and purification could be used for recovering the squalene from fish livers.

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Effects of fermentatively recovered fish waste lipids on the growth and composition of broiler meat

Cited by 45 publications

References 33 publications

Comparative study on extraction of virgin coconut oil with the aid of partially purified protease from seabass pyloric caeca and commercial trypsin

Comparative study on extraction of virgin coconut oil with the aid of partially purified protease from seabass pyloric caeca and commercial trypsin

Dielectric Barrier Discharge High Voltage Cold Atmospheric Plasma: An Innovative Nonthermal Technology for Extending the Shelf‐Life of Asian Sea Bass Slices

Squalene from Fish Livers Extracted by Ultrasound‐Assisted Direct In Situ Saponification: Purification and Molecular Characteristics

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