Quality characteristics of extracted oil from the head and gills of Catfish and Titus fish

Abstract

Background The research was carried out to assess the lipid characteristics of oil extracted from the head and gills of Claris macrocephalus and Scomber scombrus. Results The results confirmed the presence of C16:0, C18:0, C18:1, C18:2, C18:3, C22:6 as the major fatty acids. Titus fish head (TFHD) oil had a total saturated fatty acid (TSFA) of 40.804 ± 0.002% of which C16:0 and C18:0 were the most dominant fatty acids present while the total monounsaturated fatty (TMUFA) acids present in the oil was 33.853 ± 0.001%. The total polyunsaturated fatty acid (TPUFA) content of the TFHD oil sample was found to be 25.368 ± 0.002%. The results revealed that the total unsaturated fatty acid (TUFA) present in the TFHD was higher than the TSFA. The results obtained for Titus fish gills (TFGL) oil sample followed the same trend as observed in the head sample. The results showed that the four (4) oil samples contain high level of palmitic acid (C16:0) and stearic acid (C18:0) both of which are saturated fatty acids (SFA). The main MUFA identified was C18:1 (cis-6) and ranged from 14.120 ± 0.004 to 20.418 ± 0.002% for TFHD, TFGL, CFHD, CFGL and oleic acid (C18:1) ranged from 10.297 ± 0.001 to 11.570 ± 0.003% for TFHD, TFGL, CFHD and CFGL. Conclusions Oils of CFHD and TFHD showed higher peroxide values indicating suitability for human consumption.

Five cuts from herring (Clupea harengus): Comparison of nutritional and chemical composition between co-product fractions and fillets

“…Notably, these previous studies showed that the PUFAs of herring fillet mince was approximately 41 % ( Larsson, Almgren, & Undeland, 2007 ) and 48 % (Szlinder‐Richert, Usydus, Wyszynski, & Adamczyk, 2010) of total fatty acids, which was significantly (p < 0.05) higher than SFAs and MUFAs. Our findings of SFAs being prevalent within the head fraction concurs with Abiona et al (2021) . Specifically, they reported that the relative content of SFAs in gills and heads of catfish ( Claris macrocephalus ) and Titus fish ( Scomber scombrus ) were 40–45 % of total fatty acids.…”

“…This investigation revealed considerable n-3 PUFA and phospholipids levels in all four cuts, especially in roe. Additionally, Abiona et al (2021) investigated the characteristics of oil extracted from the head and gills of catfish ( Claris macrocephalus ) as well as Atlantic mackerel ( Scomber scombrus ). Notably, they found that it was enriched in n-3 PUFA, such as eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA).…”

A Green Technology Approach Using Enzymatic Hydrolysis to Valorize Meat Waste as a Way to Achieve a Circular Economy

“…The addition of specific lipases is needed to catalyze the lysis of fatty acids from the triglyceride [26]. Fatty acids are long hydrocarbon chain molecules with a carboxyl-terminal group [27] that can be widely used as versatile intermediates and chemicals in industrial applications such as, among others, cosmetics [28], pharmaceutical manufacturing [29], or surfactants [30].…”