Fish oil extracted from fish-fillet by-products is weakly linked to the extraction temperatures but strongly linked to the omega-3 content of the raw material

2015 ◽  
Vol 118 (6) ◽  
pp. 874-884 ◽  
Author(s):  
Philipp J. Honold ◽  
Marie-Louise Nouard ◽  
Charlotte Jacobsen
Keyword(s):  
Fish Oil ◽  
Raw Material ◽  
Omega 3 ◽  
Fish Fillet ◽  
By Products

scholarly journals Enzyme-Assisted Extraction of Fish Oil from Whole Fish and by-Products of Baltic Herring (Clupea harengus membras)

Foods ◽  
2021 ◽  
Vol 10 (8) ◽  
pp. 1811
Author(s):  
Ella Aitta ◽  
Alexis Marsol-Vall ◽  
Annelie Damerau ◽  
Baoru Yang
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Fish Oil ◽  
Crude Oil ◽  
Proteolytic Enzymes ◽  
Clupea Harengus ◽  
Omega 3 Fatty Acids ◽  
Omega 3 ◽  
Baltic Herring ◽  
By Products

Baltic herring (Clupea harengus membras) is one of the most abundant commercially caught fish species from the Baltic Sea. Despite the high content of fat and omega-3 fatty acids, the consumption of Baltic herring has decreased dramatically over the last four decades, mostly due to the small sizes and difficulty in processing. At the same time there is an increasing global demand for fish and fish oil rich in omega-3 fatty acids. This study aimed to investigate enzyme-assisted oil extraction as an environmentally friendly process for valorizing the underutilized fish species and by-products to high quality fish oil for human consumption. Three different commercially available proteolytic enzymes (Alcalase®, Neutrase® and Protamex®) and two treatment times (35 and 70 min) were investigated in the extraction of fish oil from whole fish and by-products from filleting of Baltic herring. The oil quality and stability were studied with peroxide- and p-anisidine value analyses, fatty acid analysis with GC-FID, and volatile compounds with HS-SPME-GC-MS. Overall, longer extraction times led to better oil yields but also increased oxidation of the oil. For whole fish, the highest oil yields were from the 70-min extractions with Neutrase and Protamex. Protamex extraction with 35 min resulted in the best fatty acid composition with the highest content of eicosapentaenoic acid (EPA; 20:5n-3) and docosahexaenoic acid (DHA; 22:6n-3) but also increased oxidation compared to treatment with other enzymes. For by-products, the highest oil yield was obtained from the 70-min extraction with Protamex without significant differences in EPA and DHA contents among the oils extracted with different enzymes. Oxidation was lowest in the oil produced with 35-min treatment using Neutrase and Protamex. This study showed the potential of using proteolytic enzymes in the extraction of crude oil from Baltic herring and its by-products. However, further research is needed to optimize enzymatic processing of Baltic herring and its by-products to improve yield and quality of crude oil.

scholarly journals High Yields of Shrimp Oil Rich in Omega-3 and Carotenoids: Extending to Shrimp Waste the Circular Economy Approach to Fish Oil Extraction

2020 ◽  
Author(s):  
Antonino Scurria ◽  
Anne-Sylvie Fabiano Tixier ◽  
Claudia Lino ◽  
Mario Pagliaro ◽  
Fabio D’Agostino ◽  
...  
Keyword(s):  
Fish Oil ◽  
Circular Economy ◽  
Low Cost ◽  
Oxidative Degradation ◽  
Omega 3 ◽  
Antioxidant Agent ◽  
Extraction Cycle ◽  
Shrimp Oil ◽  
High Yields ◽  
By Products

A shrimp oil rich in omega-3 lipids and carotenoids is obtained in remarkably high 5 wt% yield extending to pink shrimp processing waste (head and carapace) the circular economy approach to extract fish oil from fish processing by-products using d-limonene. Biobased limonene, a powerful antimicrobial and antioxidant agent, is an excellent solvent for both lipids and astaxanthin-based carotenoids preventing oxidative degradation during the extraction cycle including solvent and oil separation at 85°C. A new low cost route is established to extract valued marine oil from biowaste annually made available in over 2.2 million tonnes.

scholarly journals Production of Omega-3 Fatty Acids by Enzymatic Hydrolysis from Lemuru Fish By-Products

2021 ◽  
Vol 50 (8) ◽  
pp. 2271-2282
Author(s):  
Wawan Kosasih ◽  
Tina Rosmalina R. ◽  
Chandra Risdian ◽  
Endang Saepudin ◽  
Sri Priatni Sri Priatni
Keyword(s):  
Fatty Acids ◽  
Enzymatic Hydrolysis ◽  
Fish Oil ◽  
Unsaturated Fatty Acids ◽  
Batch Reactor ◽  
Omega 3 Fatty Acids ◽  
Omega 3 ◽  
Omega 6 ◽  
Hydrolysis Temperature ◽  
By Products

Production of omega-3 fatty acids from lemuru fish by-products was studied by enzymatic hydrolysis using a lipase enzyme in one liter of the batch reactor. The hydrolysis temperature of fish oil was set at 45 to 55 ℃ for 0 to 24 h, whereas agitation from 50 to 150 rpm. RSM-Box Bhenken was used to study the effect of these parameters on omega-3 (EPA, docosahexaenoic acid (DHA), and α-linolenic acid (ALA)) content. The % free fatty acid (FFA), acid index, peroxide index, iodine index, and saponification index of lemuru fish oil was 0.925, 2.52, 42.5, 97.28, and 160.11%, respectively. GC-MS analysis results showed that unsaturated fatty acids content (62.34%), which are consisted of omega-3 (EPA, DHA, and ALA), omega-6 and omega-9, was much higher than saturated acids (12.97%). The experiment data showed that the highest EPA (1.221%) and DHA (0.312%) content were reached at 50 ℃ and 24 h with 150 rpm of agitation. However, through the RSM-Box Bhenken analysis and 3D surface plot, it was suggested that the optimum condition was obtained at 45 ℃ and 24 h with 150 rpm of agitation with the content of EPA, DHA, and ALA were 1.709, 0.49, and 1.237%, respectively.

scholarly journals Separation and Enrichment of Omega 3, 6, and 9 Fatty Acids from the By-Products of Vietnamese Basa Fish Processing using Deep Eutectic Solvent

2018 ◽  
Vol 2018 ◽  
pp. 1-10
Author(s):  
Thanh Xuan Le Thi ◽  
Hoai Lam Tran ◽  
Thanh Son Cu ◽  
Son Lam Ho
Keyword(s):  
Fatty Acids ◽  
Choline Chloride ◽  
Deep Eutectic Solvent ◽  
Raw Material ◽  
Molar Ratio ◽  
Omega 3 ◽  
Fish Processing ◽  
H Nmr ◽  
By Products ◽  
C Nmr

Omega 3, 6, and 9 fatty acids were separated and enriched successfully from the by-products of Vietnamese Basa fish processing by the deep eutectic solvent. The total amounts of omega fatty acids were about 57% in the raw material, and they were amounted to 91% after the first separation by DES. The optimal mass ratio is 20 g methyl ester with 200 g methanol and 15–20 g DES. Moreover, the ionic liquid-DES was successfully synthesized with the molar ratio of choline chloride/urea of 1 : 1 and 2 : 1. The characteristics of DES were determined and demonstrated by FTIR, TGA, DSC, 1H-NMR, and 13C-NMR analysis methods.

scholarly journals Extraction by Dry Rendering Methode and Characterization Fish Oil of Catfish (Pangasius hypopthalmus) Viscera Fat by Product of Smooked Fish Processing

2016 ◽  
Vol 19 (3) ◽  
pp. 196 ◽  
Author(s):  
Kamini Kamini ◽  
Pipih Suptijah ◽  
Joko Santoso ◽  
Sugeng Heri Suseno
Keyword(s):  
Heavy Metal ◽  
Fatty Acid ◽  
Fish Oil ◽  
Fatty Acid Profile ◽  
Profile Analysis ◽  
Fatty Acid Content ◽  
Oil Quality ◽  
Raw Material ◽  
Yield Value ◽  
By Products

The catfish viscera fat, is cathfish processing by-products, has potential to be used as a source of<br />raw material for production of fish oil. This study aimed to analyze the value of proximate, heavy metal<br />content and fatty acid profile of catfish viscera fat (Pangasius hypopthalmus) and characterized fish oil<br />extracted by dry rendering in various temperature and time than compared it to fish oil extracted by stove<br />heating to obtain the best treatment. Proximate, heavy metal residue, and the fatty acid profile analysis<br />were conducted for characterizing catfish viscera fat. Fish oil extraction was conducted by dry rendering<br />in various temperatures of 50, 60, 70, 80 °C for 1, 2, and 3 hours. Fish oil quality was determined by the<br />chemical characteristics i.e. PV, FFA, anisidin and TOTOX. The results of the study showed that fat content<br />of catfish fat viscera was 88.19 %, the heavy metals content was below SNI standart to be consumed, and fatty<br />acid profile composition was SFA&gt;MUFA&gt;PUFA. The highest fatty acid content was oleic acid. The best fish<br />oil quality was resulted on temperature extraction of 50°C for 2 hours with yield value, PV, FFA, anisidin,<br />and TOTOX were 45.17 %, 2.77 meq/kg, 0.83 %, 2.86 meq/kg, 8.39 meq/kg respectively. This result was not<br />significantly different with fish oil extracted by the stove heating expect for yield and PV were 80.11% and<br />6.52 meq/kg, respectively.<br /><br />

scholarly journals Karakteristik Biopelumas Berbasis Minyak Patin Siam (Pangasius hypophthalmus)

2020 ◽  
Vol 15 (2) ◽  
pp. 159
Author(s):  
Rodiah Nurbaya Sari ◽  
Ema Hastarini ◽  
Athanatius Henang Wicaksono Widyajatmiko ◽  
Armansyah Halomoan Tambunan
Keyword(s):  
Fatty Acid ◽  
Fish Oil ◽  
Corrosion Test ◽  
Pour Point ◽  
Kinematic Viscosity ◽  
Viscosity Index ◽  
Raw Material ◽  
National Standard ◽  
Fatty Acid Profiles ◽  
By Products

Proses pengolahan ikan patin di Indonesia memiliki hasil samping hingga 67% dari total bobotnya dan berpotensi menimbulkan polusi. Pemanfaatan hasil samping sebagai biopelumas yang ramah lingkungan merupakan salah satu solusi dalam penanggulangan hasil samping menjadi produk yang bernilai ekonomis. Namun, pelumas yang dihasilkan harus dapat memenuhi standar nasional Indonesia (SNI). Riset ini bertujuan untuk melakukan karakterisasi biopelumas yang dibuat dari hasil samping produksi ikan patin Siam (Pangasius hypophthalmus), berupa bagian jeroan atau isi perut, dan membandingkannya dengan SNI 7069.9:2016. Isi perut patin diekstrak menjadi minyak kasar dengan metode wet rendering. Selanjutnya, minyak kasar diubah menjadi biopelumas melalui tahapan hidrolisis, polimerisasi, dan poliesterifikasi. Bahan baku minyak kasar diuji komposisi asam lemak, bilangan asam lemak bebas, dan bilangan penyabunan. Sementara itu, karakterisasi biopelumas dilakukan dengan variabel densitas, viskositas kinematik pada suhu 40 dan 100°C, warna, indeks viskositas, flashpoint, pour point, dan uji korosi. Hasil penelitian memperlihatkan bahwa suhu poliesterifikasi 135°C akan menghasilkan biopelumas terbaik. Biopelumas ini memiliki densitas 0,903 g/cm3; viskositas 40°C sebesar 39,76 cSt; viskositas 100°C sebesar 7,94 cSt; indeks viskositas 176; dan sifat korosi yang rendah (1A). Indeks viskositas dan korosi bilah tembaga menunjukkan bahwa minyak patin adalah bahan baku biopelumas yang potensial. Namun, titik nyala dari biopelumas masih rendah (127°C) dan titik tuangnya juga tinggi (27°C). Modifikasi proses lebih lanjut dapat dilakukan untuk menaikkan titik nyala serta menurunkan titik tuang, sehingga produk ini dapat memenuhi persyaratan sebagai biopelumas.ABSTRACTThe pangasius processing in Indonesia has a by-products waste, that can reach up to 67% of its total weight, and may cause pollution. An environmentally friendly lubricant (biolubricant) is a potential solution that transforms the by-products waste into an economically value product. However, the proceed biolubricant has to meet the Indonesian National Standard (abbreviated SNI). The purpose of this study were to characterize the biolubricant from pangasius (Pangasius hypophthalmus) by-products, which is the viscera part, and to compare the product with the Indonesian lubricant standard SNI 7069.9: 2016 reference. The crude fish oil was extracted from the viscera using the wet rendering method. Furthermore, the crude fish oil was converted into biolubricant through the stages of hydrolysis, polymerization, and polyesterification. The raw material of pangasius by-products was characterized by fatty acid profiles, free fatty acid numbers, and saponification numbers. Meanwhile, the biolubricant product was characterized by density, kinematic viscosity at temperatures of 40 and 100°C, color, viscosity index, flashpoint, pour point, and hazardous corrosion test. The results showed that the best biolubricants were those through the polyesterification temperature process of 135°C. This biolubricant has a density of 0.903 g/cm3; a viscosity at 40°C of 39.76 cSt; a viscosity at 100°C of 7.94 cSt; a viscosity index of 176; and low corrosion level (1A). The viscosity index and corrosion of copper blades were adequate for biolubricant standards. However, the biolubricant flashpoint was relatively low (127°C) and the pour point was relatively high (27°C). A further modification is needed to adjust the flash and pour points so that the biolubricant able to fullfil the national lubricant standard.

scholarly journals Investigation of oxidation and sensory properties of different forms of fish oil supplements during consumer use

2021 ◽  
Author(s):  
Hande Yenipazar ◽  
Nese Sahin Yesilcubuk
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Fish Oil ◽  
Storage Conditions ◽  
Sensory Properties ◽  
Raw Material ◽  
Omega 3 ◽  
Limit Values ◽  
Storage Study ◽  
Evaluation Scores

Omega-3 fatty acid consumption is getting more and more common due to their positive impacts on human health. Since consumers cannot get their omega-3 needs from natural sources, omega-3 supplements play an essential part of the diet. Omega-3 fatty acids are highly susceptible to oxidation; thus, storage conditions affect the quality of these fatty acids. Supplement form is also another factor, which is critical for stability. In this project, it is aimed to compare the effects of different forms (capsule, chewable nd syrup) and packaging types of fish oil supplements on fatty acid composition, oxidative stability and sensory properties when stored at room temperature and in dark conditions. Moreover, the effect of consumer behavior regarding the recommended usage after the bottles are opened were assesed during storage study. It was observed that, syrup forms are more susceptible to oxidation than capsule and chewable forms. Moreover, capsule forms complied more with limit values during storage and better protected according to the sensory evaluation scores. Fish oil samples belonging to the same company but provided from different stores showed significant differences in some of the sensory attributes which is an indicator of non-standard raw material, ingredient or processing.

scholarly journals Chemical Characteristics and Sensory Properties of Novel Snacks Produced with Okara Fortified with Omega-3 from Fish Oil

2021 ◽  
pp. 82-94
Author(s):  
Trinidad Sandra Álvarez ◽  
Daniela Lorena Lamas
Keyword(s):  
Dietary Protein ◽  
Food Product ◽  
Sensory Properties ◽  
Raw Material ◽  
Water Filtration ◽  
Chemical Characteristics ◽  
Solid Residue ◽  
Omega 3 Fatty Acids ◽  
Omega 3 ◽  
By Products

The aim of the present work was to develop a new soy-based food product and evaluate its chemical and sensory properties. A soy-based snack was mixed with rice (Oryza sativa), fortified with eicos-apentaenoic acid (EPA) and docosahexaenoic acid (DHA) Omega-3 fatty acids from sh by-products in encapsulated and emulsion form. Soy beans were subjected to grinding processes, maceration in pure distilled water, filtration and pasteurization, to obtain vegetable drinks and generate solid residue. Finally, a sensory analysis of the product obtained was carried out. The snacks protein content was around 17%. From the sensory evaluation, it could be concluded that the snacks with 50% of okara had great acceptability and the addition of Omega-3 was also acceptable. So, okara represents an excellent raw material that can be utilized for dietary protein fortification. On the other hand, it proposes based on soy and fish by-products allow sustainable development and contribute to the economy of each sector.

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