Extraction of fish oil from fish viscera

El-Rahman, Fatma Abd; Mahmoud, N. S.; Badawy, Abo El Khair; Younis, S. M.

doi:10.21608/ejchem.2018.2798.1230

Cited by 9 publications

(3 citation statements)

References 27 publications

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“…High viscosity values indicate the number of fatty acids with long chains, especially high double bonds. The higher viscosity of the oil results in the thicker oil because the density will be greater [30].…”

Section: Viscositymentioning

confidence: 99%

Refining of Fish Oil from Fish Meal Processing By-product Using Zeolite and Bleaching Earth

Tandewi

Hambali

2022

IOP Conf. Ser.: Earth Environ. Sci.

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As a by-product of the fish meal processing by-product industry, fish oil is a material that has the potential to be reused if it undergoes further processing. What can be done is the bleaching process. This study aims to determine the quality of fish oil before and after the addition of adsorbent, obtain information on the best bleaching process conditions, determine the effect of the best type and concentration of adsorbent on the quality of fish oil, obtain the best adsorbent and concentration. Crude fish oil is weighed and heated. Then, when the temperature has reached 55-60 °C, adsorbents with various concentrations are added. The oil was then reheated and stirred at 80 °C for 30 minutes. After that, the oil was centrifuged at 6500 rpm for 20 minutes. The best type and adsorbent for the bleaching process was obtained using zeolite adsorbent with a concentration of 5%. The interaction of adsorbent type and concentration significantly affected each test parameter of yield, density, viscosity, free fatty acid content, acid number, peroxide number, total oxidation number, and p-anisidine number on the quality of fish oil.

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Section: Viscositymentioning

confidence: 99%

Refining of Fish Oil from Fish Meal Processing By-product Using Zeolite and Bleaching Earth

Tandewi

Hambali

2022

IOP Conf. Ser.: Earth Environ. Sci.

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“…The wet rendering extraction method has been used to extract fish oil from tilapia and mackerel viscera. The oil yield obtained from tilapia viscera is about 20% which is 7% higher than that obtained from mackerel viscera [35].…”

Section: Use Of Fish Processing Byproductsmentioning

confidence: 99%

Reclamation of Fishery Processing Waste: A Mini-Review

et al. 2019

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Seafood such as fish, shellfish, and squid are a unique source of nutrients. However, many marine processing byproducts, such as viscera, shells, heads, and bones, are discarded, even though they are rich sources of structurally diverse bioactive nitrogenous components. Based on emerging evidence of their potential health benefits, these components show significant promise as functional food ingredients. Fish waste components contain significant levels of high-quality protein, which represents a source for biofunctional peptide mining. The chitin contained in shrimp shells, crab shells, and squid pens may also be of value. The components produced by bioconversion are reported to have antioxidative, antimicrobial, anticancer, antihypertensive, antidiabetic, and anticoagulant activities. This review provides an overview of the extraordinary potential of processing fish and chitin-containing seafood byproducts via chemical procedures, enzymatic and fermentation technologies, and chemical modifications, as well as their applications.

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“…The most common extraction method for fish oil production includes three basic steps; cooking at high temperatures (85-95 °C), press, and centrifugation (Shepherd & Bachis, 2014). Abd El-Rahman et al (2018) indicated that the oil extracted by wet extraction method has high yields and optimal physical and chemical properties for use in various industries. So, the extraction method has an effect on the physical and fatty acid properties of fish oil (Nazir et al, 2017).…”

Section: Introductionmentioning

confidence: 99%

Some Physical, Chemical and Sensory Properties of Fish Oil Extracted from Fish Wastes by Physical and Chemical Methods

Salih¹

2021

Biol. Appl. Environ. Res.

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This study was carried out to assess some physical, chemical and sensory properties of fish waste oil extracted by two different methods: physical (boiling) and chemical (acid fermentation). Samples of common carp viscera were collected from local markets in the city of Basrah, which included viscera of the common carp Cyprinus carpio. The most prominent and significant difference was the extraction yield which amounted to 57.14% vs 35.71% (vol./wt.) for the physical and chemical methods, respectively. Other physical properties: refraction index, specific weight, specific gravity, viscosity, cloud point and pour point, Were superior in physical method of the physical method. Measured chemical indices (free fatty acids FFA, fatty acid profile, peroxide value, iodine number and Thiobarbituric acid value TBA) indicated some variability between oil types, the most obvious was FFA which increased significantly from 0.107 to 0.205% for physical and chemical methods, respectively. The sensory tests (color and odor) were in favor of oil extracted with the physical method characterized by a light amber color and a mild fishy flavor.

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Extraction of fish oil from fish viscera

Cited by 9 publications

References 27 publications

Refining of Fish Oil from Fish Meal Processing By-product Using Zeolite and Bleaching Earth

Refining of Fish Oil from Fish Meal Processing By-product Using Zeolite and Bleaching Earth

Reclamation of Fishery Processing Waste: A Mini-Review

Some Physical, Chemical and Sensory Properties of Fish Oil Extracted from Fish Wastes by Physical and Chemical Methods

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