Physicochemical and Fatty Acid Profile of Fish Oil from Head of Tuna (Thunnus albacares) Extracted from Various Extraction Method

Abstract

By-product of tuna fish processing industry has the potential to be developed into fish oil rich in omega. Fish by-products are the main natural source of omega-3 polyunsaturated fatty acids, EPA (eicosapentaenoic acid) and DHA (docosahexaenoic acid) with a great importance in food industry and pharmacy. The purpose of this research is to see the effect of fish oil extracting method from the head of tuna fish as by-product of tuna fish processing industry to the physicochemical properties and the profile of fatty acid fish oil. There are several methods of extraction to produce of fish oil. This research was run in triplicate with a completely randomized design (CRD) with three treatments: pre-cooked wet rendering, acid silage, and solvent extraction. It can be concluded that the extraction method has an effect on physicochemical properties and fatty acid profile of fish oil. The wet rendering extraction method is the most effective and most potential extraction method to be applied because it produces the highest yield (12.80%) compared to the silage process (6.16%) and solvent extraction method (8.49%). PUFA produced from wet rendering was 44.34%, statistically not different with solvent extraction method (44.49%), but it higher than silage process method (32.77%).

Effect of various postmortem processing times and blanching methods on quality of rainbow trout (Oncorhynchus mykiss) waste oil

“…Samples with a longer delay time for freezing present the highest mean levels (1.9 mg malondialdehyde/kg oil). The mean values of TBA content of extracted oil were considerably higher than those values reported in fish fillet by Abedi, Naseri, Ghanbarian, and Vazirzadeh, () and Tavakoli et al (); meanwhile, they are similar to those reported by Nazir et al () for tuna waste oils obtained using various extraction methods. Increasing TBA values during storage time are also reported in the oil extracted from Caspian white fish ( Rutilus frisii kutum ) and Nile perch ( Lates niloticus ) when freezing delay time becomes longer (Karungi et al, ).…”

“…However, except for control group sample, alternations in SV of stored blanched samples (all treatments) were not statistically significant ( p > .05). Similarly, improved quality of final products via eliminating or inhibiting enzymatic activity using blanching treatment is reported by others (Ghaly et al, ; Nazir et al, ; Omodara & Olaniyan, ).…”

“…Saponification value quantifies the amount of potassium hydroxide required for saponifying 1g of fat (Boran et al, ), while IV determines the relative degree of unsaturation (double bonds) in fatty acids (Nazir et al, ). Our results showed that SV increases as delay in viscera freezing increased, in contrast, IV significantly decreases.…”

“…These observations are in agreement with previous study on quality of oil extracted from marlin by Boran et al (). Regarding the relationship between SV and molecular weight of oil, it is conceivable that fatty acids with shorter chains would have higher SV (Nazir et al, ) mainly due to the presence of large numbers of functional carboxyl groups per mass of a fat. Higher SVs of oils extracted from trout wastes with increased delay in freezing time would be rational since final oxidation products, namely aldehydes and ketones, would result in higher TBA content of oil (Boran et al, ).…”

“…However, high susceptibility to rancidity mainly due to various double carbon–carbon bonds present in fatty acid molecules may render the oil less valuable or even useless (Benjakul & Morrissey, ). Valorization of fish processing wastes, for instance extracting such valuable oil, is subject of recent studies (Carsuo, ; Fiori et al, ; Nascimento et al, ; Nazir, Diana, & Sayuti, ). Various extraction methods have been proposed to extract oil from seafood wastes (Cyprian et al, ; Deepika et al, ; Hao et al, ; Laila, Wahidu, & Tajul, ).…”