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 Extraction by Dry Rendering Methode and Characterization Fish Oil of Catfish Viscera Fat by Product of Smooked Fish Processing

2017 ◽  
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 ◽  
Fish Processing ◽  
Yield Value ◽  
By Products

Abstract<br />The catfish viscera fat, is cathfish processing by-products, has potential to be used as a source of raw<br />material for production of fish oil. This study aimed to analyze the value of proximate, heavy metal content<br />and fatty acid profile of catfish viscera fat (Pangasius hypopthalmus) and characterized fish oil extracted by<br />dry rendering in various temperature and time than compared it to fish oil extracted by stove heating to<br />obtain the best treatment. Proximate, heavy metal residue, and the fatty acid profile analysis were conducted<br />for characterizing catfish viscera fat. Fish oil extraction was conducted by dry rendering in various<br />temperatures of 50, 60, 70, 80 °C for 1, 2, and 3 hours. Fish oil quality was determined by the chemical<br />characteristics i.e. PV, FFA, anisidin and TOTOX. The results of the study showed that fat content of catfish<br />fat viscera was 88.19 %, the heavy metals content was below SNI standart to be consumed, and fatty acid<br />profile composition was SFA&gt;MUFA&gt;PUFA. The highest fatty acid content was oleic acid. The best fish oil<br />quality was resulted on temperature extraction of 50°C for 2 hours with yield value, PV, FFA, anisidin, and<br />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 PROFIL ASAM LEMAK MINYAK IKAN SELAR (Selaroides leptolesis) DENGAN BERBAGAI LEVEL PENAMBAHAN BUBUK KEMANGI (Ocimum bacilicum)

2020 ◽  
Vol 2 (2) ◽  
pp. 147-152
Author(s):  
Minarny Gobel ◽  
Anita Treisya Aristawati ◽  
Steven Yoputra
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Fish Oil ◽  
Profile Analysis ◽  
Saturated Fatty Acids ◽  
Fatty Acid Content ◽  
Animal Husbandry ◽  
Monounsaturated Fatty Acids ◽  
Chemistry Laboratory ◽  
Gas Chromatography Mass Spectrometry

This study aimed to know the profile and composition of fatty acid consisting of polyunsaturated fatty acid content (PUFA), monounsaturated fatty acid (MUFA), and saturated fatty acid (SFA) in selar fish oil (selaroides leptolesis) with various levels of basil powder (Ocimum basilicum)². The research was conducted at the Animal Product Technology Laboratory, Department of Animal Husbandry, Faculty of Animal Husbandry and Fisheries of Tadulako University. The research using 4 treatments and 3 replications with treatment M0 = 10 ml fish oil + 0% Basil Powder, M1 = 10 ml fish oil + 2% Basil Powder, M2 = 10 ml fish oil + 4% Basil Powder, M3 = 10 ml fish oil + 6% Basil Powder, each treatment repeated 3 times so that there are 12 experimental units. Fatty acid profile analysis using GCMS (gas chromatography-mass spectrometry), conducted in Organic Chemistry Laboratory of Faculty of Mathematics and Natural Sciences UGM Jogjakarta. The results of this study showed that 10 ml fish oil with various levels of basil powder added 18 types of fatty acids belonging to polyunsaturated fatty acids (PUFA), monounsaturated fatty acids (MUFA), and saturated fatty acids (SFA). It can be concluded that the addition of 6% powder of basil can defend SFA and increase MUFA and PUFA.

scholarly journals Fish oil quality of by-product (fish skin) from swangi fish

2015 ◽  
Vol 17 (3) ◽  
pp. 232
Author(s):  
La Ode Huli ◽  
Sugeng Heri Suseno ◽  
Joko - Santoso
Keyword(s):  
Fatty Acid ◽  
Fish Oil ◽  
Fatty Acid Profile ◽  
Oil Quality ◽  
Soxhlet Extraction ◽  
Extraction Methods ◽  
Extraction Temperature ◽  
Fish Skin ◽  
Fatty Acid Compositions

The skin of swangi fish is a potential fish skin to be produced for fish oil. The objectives of this research were aimed to determine the yield and the best quality of fish oil and also to compare fatty acid profile of the fish according to different extraction methods. Fish oil extractions were used by wet rendering method with extraction temperatures of 60, 70, 80, 90, 100°C for 20, 30, and 40 minutes. Fish oil quality was determined by the chemical oil characteristics i.e. PV, FFA, AV, anisidin, and TOTOX. Fatty acid profile was analyzed using gas chromatography (Shimadzu). The results of the study showed that the highest fish oil yield in each treatment was obtained extraction temperature of 60°C for 30 minutes with percentage of 0.33, (70°C for 30 minutes) 0.46, (80°C for 30 minutes) 1.23, (90°C for 20 minutes) 1.14 and (100°C for 20 minutes) 0.84. These values were lower compare to Bligh &amp; Dyer and Soxhlet methods. Then, the best fish oil quality was resulted on temperature extraction of 60°C for 30 minutes with PV, FFA, anisidin, AV, and TOTOX were 9.17 meq/kg, 6.92%, 13,77 mg KOH/g, 0.86 meq/kg and 19.19 meq/kg, respectively. FUFA fatty acid compositions of swangi skin fish oil especially EPA and DHA in wet rendering method were gained 0.73% and 2.53%, respectively. These results were lower than Bligh &amp; Dyer method which was consisted of 3.66% (EPA), and 13.29% (DHA) and also Soxhlet extraction method with value of EPA was 2.78% and DHA was 9.62%.<br />Keywords: EPA, extraction temperature, DHA, fish oil quality, fish skin

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.

Proximate Chemical Analysis, Fatty Acid Profile and Microstructural Characteristics of Dromedary Camel Fats (Hump, Renal and Mesentery)

2020 ◽  
Keyword(s):  
Fatty Acid ◽  
Fatty Acid Profile ◽  
Meat Product ◽  
Oxidation Stability ◽  
Meat Products ◽  
Raw Material ◽  
Dromedary Camel ◽  
Mean Values ◽  
Animal Fat ◽  
Mesenteric Fat

The quality, safety, and suitability of animal fat for processing of a specific meat product is a critical issue. Increasing the human awareness about the health aspects associated with increased intake of animal fat, makes camel fat a suitable raw material for meat processing due to its excellent nutritional contribution. Therefore, the target of this study is examination of the sensory, physicochemical, fat oxidation, fatty acid profile, and other quality parameters of camel fat to evaluate the feasibility for processing of different meat products. To achieve this goal, 30 fat samples each from the hump, renal, and mesentery of Arabian male camels were investigated. The results showed that both the renal and mesenteric fat had honey color and medium-soft texture, while the hump had greyish-white color and hard texture. The sensory panel scores were significantly different between the hump and other fats. Hump fat had significantly (P<0.05) higher moisture, protein, and collagen content, while higher fat content was recorded in mesenteric fat. The fatty acid analysis showed that hump had high SFA and very low PUFA in comparison with both renal and mesenteric fat. Camel fat had high oxidation stability, and the mean values were very low in comparison with the levels of quality and acceptability. The ultrastructural analysis showed that hump fat had high elastin fibers which increase its hardness. The results indicated that both renal and mesenteric fat were more suitable for the production of various meat products than the hump.

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 Establishment of a Patient-Derived Xenograft Model of Colorectal Cancer in CIEA NOG Mice and Exploring Smartfish Liquid Diet as a Source of Omega-3 Fatty Acids

Biomedicines ◽  
2021 ◽  
Vol 9 (3) ◽  
pp. 282
Author(s):  
Helle Samdal ◽  
Lene C Olsen ◽  
Knut S Grøn ◽  
Elin S Røyset ◽  
Therese S Høiem ◽  
...  
Keyword(s):  
Colorectal Cancer ◽  
Fatty Acid ◽  
Fish Oil ◽  
Fatty Acid Content ◽  
Xenograft Model ◽  
Liquid Diet ◽  
Lymphoid Cells ◽  
Omega 3 ◽  
Pdx Model ◽  
Nog Mice

Cancer patient-derived xenografts (PDXs) better preserve tumor characteristics and microenvironment than traditional cancer cell line derived xenografts and are becoming a valuable model in translational cancer research and personalized medicine. We have established a PDX model for colorectal cancer (CRC) in CIEA NOG mice with a 50% engraftment rate. Tumor fragments from patients with CRC (n = 5) were engrafted in four mice per tumor (n = 20). Mice with established PDXs received a liquid diet enriched with fish oil or placebo, and fatty acid profiling was performed to measure fatty acid content in whole blood. Moreover, a biobank consisting of tissue and blood samples from patients was established. Histology, immunohistochemistry and in situ hybridization procedures were used for staining of tumor and xenograft tissue slides. Results demonstrate that key histological characteristics of the patients’ tumors were retained in the established PDXs, and the liquid diets were consumed as intended by the mice. Some of the older mice developed lymphomas that originated from human Ki67+, CD45+, and EBV+ lymphoid cells. We present a detailed description of the process and methodology, as well as possible issues that may arise, to refine the method and improve PDX engraftment rate for future studies. The established PDX model for CRC can be used for exploring different cancer treatment regimes, and liquid diets enriched with fish oil may be successfully delivered to the mice through the drinking flasks.

scholarly journals Fatty Acid Profile, Lipid Quality and Squalene Content of Teff (Eragrostis teff (Zucc.) Trotter) and Amaranth (Amaranthus caudatus L.) Varieties from Ethiopia

2021 ◽  
Vol 11 (8) ◽  
pp. 3590
Author(s):  
Endale Amare ◽  
Luca Grigoletto ◽  
Viviana Corich ◽  
Alessio Giacomini ◽  
Anna Lante
Keyword(s):  
Fatty Acid ◽  
Fatty Acid Profile ◽  
Functional Foods ◽  
Unsaturated Fatty Acids ◽  
Fatty Acid Content ◽  
Gluten Free ◽  
Amaranthus Caudatus ◽  
Lipid Quality ◽  
Squalene Content

Teff and amaranth are gluten-free cereals with significant nutritional and health benefits. However, they are underutilized and known in limited areas of the world. The present study evaluated the fatty acid profile, crude fat, squalene content and lipid quality of seven teff (Eragrostis teff (Zucc.) Trotter) and three amaranth (Amaranthus caudatus L.) varieties from Ethiopia. The fat content ranged from 2.92 to 3.34% (averaging 3.06%) and from 8.28 to 9.21% (averaging 8.6%) for teff and amaranth, respectively. Linoleic, oleic and palmitic acid were predominant in both teff and amaranth, accounting for approximately 89 and 85% of total fatty acid content, respectively. The saturated to unsaturated fatty acids ratio ranged from 0.30 to 0.32 in teff and from 0.38 to 0.40 in amaranth. The parameters used to describe lipid quality, i.e., thrombogenicity and atherogenicity indices, show that teff was superior over amaranth, suggesting a preference for the former for healthy food formulation. The squalene content of white amaranth (486.54 mg/100 g DM) was significantly higher than that of the other two varieties (327.54 and 340.81 mg/100 g DM for red and brown amaranth, respectively). In general, both gluten-free crops should be exploited for their potential as ingredients for the development of novel functional foods.

Sign in / Sign up

Export Citation Format

Share Document