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

Abstract

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.

Optimization of the Traditional Process of Oil Extraction from Sardine Viscera (Sardina pilchardus) in the Far North Region-Cameroon by the Response Surface Methodology

“…The peroxide value of 1.20 meq/kg of oil obtained The iodine value measures the degree of unsaturation of oil, it determines the stability of oils to oxidation, and makes it possible to qualitatively determine the overall unsaturation of the fat [38]. The value of 87.68 g/100 g of oil obtained during this study is close with that of Salih et al [14], who pointed out an iodine value of 85.16±2.011 g/100 g for the Common Carp. This result may be due to the fact that the oils from the optimized process would be richer in long-chain polyunsaturated fatty acids such as eicosapentaenoic acid, docosahexaenoic acid [37].…”

“…Fish oil having low saponification value is less prone to rancidity. The values recorded in the current study at the optimal point (185.45 mg/g oil) are compared than the value of 187.45 mg/g oil obtained by Salih et al [14] with viscera carp. The values obtained for the oils sold in the Far North (255.12 mg/g oil) do not comply with the Codex standards [34].…”

Facile acid fermentation extraction of silkworm pupae oil and evaluation of its physical and chemical properties for utilization as edible oil

“…Silkworm pupae oil was extracted by acid fermentation following Salih et al [ 23 ] with slight modification and the entire process is shown as a flow diagram in Fig. 2 .…”

“…Next, inorganic and organic acids were added in a minimal amount to provoke the fermentation in a short time [ 22 ]. Recently, a low concentration of organic acids was also used to extract oil from fish waste [ 23 ].…”

Environmental health enhancement by recycling poultry processing waste into protein ingredient in common carp Cyprinus carpio L. diets

“…The production of fish culture of common carp Cyprinus carpio represents the main production for many years in the continents of Asia, Europe, Africa and Latin America, and it constitutes the largest sector of global fish farming in large production systems (Gatlin, 2002), because it is one of the important cultured species in many regions of the world (Davies and Gouveia, 2006). Paying attention to the economic aspect of feeding fish is an important aspect because feeding is considered as one of the costliest requirements of aquaculture, and its cost exceeds 60% of the operating costs of culture projects (Bolivar et al, 2011;Salih et al, 2021). Many animal and plant protein sources are used to formulate fish diets where fishmeal is one of the best and most expensive of these sources, not only locally but globally, as its price ranges between 2-3.5 times the price of soybeans, a widespread used plant protein source (Miles and chapman, 2009).…”