EVALUATING PROPERTIES OF OILS EXTRACTED FROM FISH BY-PRODUCTS PRETREATED IN VARIOUS CONDITIONS

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HOSSEINI H.; GHORBANI M.; SADEGHI MAHOONAK A.R.; JAFARI S.M.

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Journal: IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Year:2017 | Volume:14 | Issue:65 Page(s): 227-237

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Title

EVALUATING PROPERTIES OF OILS EXTRACTED FROM FISH BY-PRODUCTS PRETREATED IN VARIOUS CONDITIONS

Author(s)

HOSSEINI H. | GHORBANI M. | SADEGHI MAHOONAK A.R. | JAFARI S.M. | Issue Writer Certificate

Keywords

FISH OILQ1

THERMAL AND ULTRASONIC PRETREATMENTSQ1

FATTY ACID COMPOSITIONQ2

IODINE VALUEQ2

OXIDATION PROGRESSQ1

Abstract

The Various condition including temperatures of 65 and 85oC for 5 and 15 min, ultrasonic bath for 15 and 30 min moreover probe ultrasonic for 10 min were used to pretreat the heads of two fish including bighead (ristichthys nobilis) and silver carp (Hypophthalmichtys molitrix) and were also used to kilca fish (Clupeonella delicatula). FATTY ACID COMPOSITION each of the control samples was determined to evaluate their nutritional value. Also, the different experiments with determination of oil yield, IODINE VALUE (IV), peroxide value (PV), UV absorption in 233 and 268 nm were performed for the oil extracted from the samples pretreated at various condition. The kilca oil was more enriched for it high content of essential fatty acid compared with the other samples. The highest (P<0.05) amounts of oil yield and IV were obtained for the samples pretreated at 85oC (15 min) moreover the samples pretreated with ultrasonic probe. Highest levels of PV and absorption in 233 and 268 nm were recorded for the thermal pretreated samples particularly those pretreated at 85oC. With respect to the significant effect (P<0.05) of ultrasonic wave on oil yield and IV and it insignificant effect (P<0.05) on the samples oxidative indices, it is a suitable method to improve the typical extraction condition of FISH OIL, where high temperatures (about of 95oC) and long times (about of 1 hours) were used. Therefore, this power can be used to pretreat the materials and thus to reduce the temperature and period of cocking step.

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APA: Copy

HOSSEINI, H., GHORBANI, M., SADEGHI MAHOONAK, A.R., & JAFARI, S.M.. (2017). EVALUATING PROPERTIES OF OILS EXTRACTED FROM FISH BY-PRODUCTS PRETREATED IN VARIOUS CONDITIONS. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 14(65), 227-237. SID. https://sid.ir/paper/72765/en

Vancouver: Copy

HOSSEINI H., GHORBANI M., SADEGHI MAHOONAK A.R., JAFARI S.M.. EVALUATING PROPERTIES OF OILS EXTRACTED FROM FISH BY-PRODUCTS PRETREATED IN VARIOUS CONDITIONS. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2017;14(65):227-237. Available from: https://sid.ir/paper/72765/en

IEEE: Copy

H. HOSSEINI, M. GHORBANI, A.R. SADEGHI MAHOONAK, and S.M. JAFARI, “EVALUATING PROPERTIES OF OILS EXTRACTED FROM FISH BY-PRODUCTS PRETREATED IN VARIOUS CONDITIONS,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 14, no. 65, pp. 227–237, 2017, [Online]. Available: https://sid.ir/paper/72765/en

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