The Effect of Raw Material Freshness on Fish Oil Quality Produced in Fish Meal & Oil Plant

Abstract

The effect of raw material freshness on fish oil quality produced in fish meal and oil factories in the Black Sea during the 2007-2008 fishing season was investigated. The fish oil was produced from anchovy (Engraulis encrasicolus) which were processed on catch day (D0), Day 1(D1), Day 2 (D2), and Day 3 (D3) after catching and thiobarbituric acid (TBA) values of the fish oils that having different freshness degree of raw material were determined as D0, D1, D2, and D3. Thirty-one fatty acids in total were identified and the total ratio of identified fatty acids ranged between 87.35% and 88.22% among the groups. In the freshest group (D0), the average saturated (SFA), monounsaturated (MUFA), and polyunsaturated (PUFA) fatty acids contents were 34.21%, 21.51%, and 32.04%, respectively. In the 1 day old material (D1), the average SFA, MUFA, and PUFA contents were 34.17%, 21.73%, and 32.32%, respectively. In the 2 days old material (D2), the average SFA, MUFA, and PUFA contents were 34.06%, 21.29%, and 32.18%, respectively. In the 3 days old material (D3), the average SFA, MUFA, and PUFA contents were 34.48%, 21.66%, and 31.21%. In addition, atherogenicity (AI) and thrombogenicity index (TI) , which is an evaluation index for fatty acids, and polyene (PI) index indicating the degradation of PUFA were calculated, and the obtained data were compored with the recommended limit values for human health. Based on the findings, it was determined that if the raw material was processed earlier, the amount of PUFA in fish oil would be higher. In light of these results, it can be recommended that the factories that produce according to the feed law should produce the fish oil that is rich in 3 and 6 according to the food law instead of feed law.

A Study on Fatty Acid Composition and Quality Indicators of Anchovy (Engraulis encrasicolus) Oils From Different Factories

“…Previous studies have highlighted the variability in ΣPUFA content of Black Sea anchovy oil, ranging from 23.00% to 38.01%, with valuable proportions of EPA (4.9%-11.55%) and DHA (14.03%-20.05%) (Öksuz et al, 2009;Oksuz & Ozyilmaz, 2010;Gencbay & Turhan, 2016;Durmuş, 2019;Yuneva et al, 2019). The work of Bayrakli & Duyar (2019b) supports these findings.…”

“…AI, TI and h/H were calculated using the following equations (Ulbricht & Southgate, 1991;Abrami et al, 1992;Bayrakli & Duyar, 2019b;Bayrakli, 2021b;Duyar & Bayrakli, 2023) taking into account the different effects of different fatty acids on human health (Equations 2-4):…”

“…Additionally, climate change is increasing drought conditions globally, impacting food resources. Therefore, to sustain civilizations, it is imperative to implement proper food policies (Bayrakli & Duyar, 2019b).…”

The Effect of Different Processing Methods on Fishmeal Element Quality: Evaporator System

“…It is getting harder and harder to reach raw materials every day. There is an obligation to process our raw materials in a more efficient and beneficial way for consumers by using constantly developing technologies (Bayraklı & Duyar, 2019b). Phosphorus, potassium, calcium, sodium, and zinc minerals detected in fishmeal were found to be high in factories operating with evaporator systems.…”

“…Each year, about 20 million tons of raw materials come from whole fish, shellfish, wild fish by-products, and farmed fish byproducts. These raw resources can produce about 5 million tons of fishmeal, about 1 million tons of fish oil (Bayraklı & Duyar, 2019b). Almost all fishmeal is made by cooking, pressing, drying, and grinding the fish in machinery designed for the purpose.…”