scholarly journals Impact of modified industrial wet pressing on the quantity and quality of Nile perch oil extracted from the viscera.

2019 ◽  
Author(s):  
DENNIS OTIENO ◽  
Nyaboke Hilda ◽  
Cyprian Odoli ◽  
Nyamweya Chrispine ◽  
Christopher Aura
Keyword(s):  
Fish Oil ◽  
Oil Quality ◽  
Maximum Yield ◽  
Extraction Process ◽  
Effect Of Temperature ◽  
Nile Perch ◽  
Omega 3 ◽  
Pressing Method ◽  
Wet Pressing

Global fish oil production is between 1 to 1.25 million tones and primarily exploiting fatty fish such as menhaden, herring, pilchards, anchovy, and sardine among others. The main producing countries include Japan, USA, Chile and Peru. Yet, fish oil from developing countries end up as bio waste since only the flesh is utilized. This paper discusses a simple approach for utilizing the fish bio waste to produce oil andhow the oil quality and quantityis impacted by the extraction process. The visceral organs were collected from fish filleting factory and markets in Kisumu town and oil extracted by modified wet pressing method adopted from Blight and Dyer (1959). The effect of temperature and serial washing on the oil quality and quantity was assessed from extraction temperatures at800C, 900C, 950C and 970C, while employing three serial washing using distilled water and pineapple juice. The quality of the oil produced was then determined based on the proportion of omega -3, vitamin A and E, peroxide value, iodine value and free fatty acids. Statistical analysis was conducted using R-data analysis software at P<0.05 and ANOVA to determine significance. Results indicate that maximum extraction efficiency was achieved at 800C for 30 minutes where 157.66g of oil was extracted, when compared to 156.56g at 90ºC,156.49g at 95ºC,155.84g at 97ºC from a tissues of 171.25gin each case. It was concluded that the temperature manipulation procedures as per this study was reliable to produce maximum yield and can be adopted by oil producing plants. The study targets to utilize fish-biowaste which is dumped in aquatic systems that depletes dissolved oxygen levels in such ecosystems.

scholarly journals Impact of modified industrial wet processing stages on the quantity and quality of Nile perch (Lates niloticus) oil extracted from the visceral organs

2019 ◽  
Author(s):  
DENNIS OTIENO ◽  
Nyaboke Hilda ◽  
Cyprian Odoli ◽  
Nyamweya Chrispine ◽  
Aura Christopher
Keyword(s):  
Fish Oil ◽  
Oil Quality ◽  
Maximum Yield ◽  
Extraction Process ◽  
Effect Of Temperature ◽  
Nile Perch ◽  
Pressing Method ◽  
Pineapple Juice ◽  
Visceral Organs

Global fish oil production is between 1 to 1.25 million tonnes and primarily exploiting fatty fish such as menhaden, herring, pilchards, anchovy, and sardine among others. The main producing countries include Japan, USA, Chile and Peru. Yet, fish oil from developing countries end up as bio waste since only the flesh is utilized. This paper discusses a simple approach for utilizing the fish bio waste to produce oil and how the oil quality and quantityis impacted by the extraction process. The visceral organs were collected from fish filleting factory and markets in Kisumu town and oil extracted by modified wet pressing method adopted from Blight and Dyer (1959). The effect of temperature and serial washing on the oil quality and quantity was assessed from extraction temperatures at 800C, 900C, 950C and 970C, while employing three serial washing using distilled water and pineapple juice. The quality of the oil produced was then determined based on the proportion ofomega -3, vitamin A and E, peroxide value, iodine value and free fatty acids. Results indicate that maximum extraction efficiency was achieved at 800C for 30 minutes where 156.05g of oil was extracted, when compared to 155.32g at 90ºC,155.24g at 95ºC,155.23g at 97ºC from a tissues of 171.25gin each case. The data was then analyzed using ANOVA at P<0.05 and post hock to determine significance. It was concluded that the temperature manipulation procedures as per this study was reliable to produce maximum yield and can be adopted by oil producing plants.

scholarly journals PERBEDAAN SUHU PENGOLAHAN DENGAN METODE STEAM JACKETED SEDERHANA TERHADAP MUTU MINYAK DARI LIMBAH KEPALA IKAN MACKEREL Different Processing Temperatures of Simple Steam Jacketed Method toward Quality of Crude Fish Oil from Head Wasteof Mackerel

2016 ◽  
Vol 11 (2) ◽  
pp. 78
Author(s):  
Rukmana Rahayu Lestari ◽  
Ratna Ibrahim ◽  
Putut Har Riyadi
Keyword(s):  
Fatty Acid ◽  
Free Fatty Acid ◽  
Fish Oil ◽  
Iodine Value ◽  
Peroxide Value ◽  
Acid Value ◽  
Omega 3 ◽  
Oil Processing ◽  
Omega 6

ABSTRAK   Proses pengolahan minyak ikan kasar dengan metode steam jacketed di salah satu perusahaan pengolahan hasil perikanan menggunakan bahan baku campuran limbah padat pengalengan ikan Mackerel dengan suhu yang tinggi 90-100 °C menghasilkan produk yang belum memenuhi persyaratan mutu minyak ikan secara nasional. Penelitian ini bertujuan untuk mengetahui pengaruh perbedaan suhu pengolahan minyak ikan kasar ≤ 85 °C dari kepala ikan Mackerel tanpa insang dengan metode steam jacketed sederhana terhadap mutu produknya serta untuk mengetahui suhu dan lama waktu pengolahan yang menghasilkan minyak ikan kasar yang memenuhi persyaratan mutu secara nasional maupun internasional. Materi penelitian berupa kepala ikan Mackerel tanpa insang. Penelitian dilakukan dengan metode eksperimental laboratoris. Percobaan dirancang dengan Rancangan Percobaan Kelompok dengan perlakuan suhu berbeda (85 °C, 75 °C, dan 65 °C). Masing-masing perlakuan diulang tiga kali. Variabel mutu yang diamati adalah asam lemak bebas, bilangan peroksida, bilangan iod, kadar air, rendemen dan nilai sensori, serta uji profil asam lemak untuk produk yang terbaik. Data dianalisis menggunakan ANOVA dan perbedaan diantara perlakuan diuji dengan Uji Tukey. Hasil penelitian menunjukkan bahwa perbedaan suhu pengolahan minyak ikan kasar dari kepala ikan Mackerel tanpa insang dengan metode steam jacketed sederhana memberikan pengaruh berbeda nyata terhadap nilai asam lemak bebas, bilangan peroksida, bilangan iod, dan rendemen, tetapi tidak menyebabkan perbedaan nyata terhadap nilai sensori. Mutu produk terbaik yaitu produk yang diolah pada suhu 65 °C selama 20 menit, produk tersebut mengandung asam lemak omega-3 dan omega-6.   Kata kunci: Kepala ikan Mackerel, Minyak ikan kasar, Steam jacketed sederhana     ABSTRACT  The process of crude fish oil processing using the steam jacketed method in a fish product processing company which uses the raw material of solid mixed waste of canned Mackerel at 90-100 °C result in the products which have not fulfilled the requirement of national fish oil quality. The purpose of this research is to figure out the effect of processing temperature difference in the processing of crude fish oil below or at 85 °C from gill-less Mackerel fish head using the simple steam jacketed method on the quality of the processing products. This research is also intended to figure out the temperature and duration for the processing which produces the crude fish oil to fulfill both national and international quality standard.The research materials were gill-less Mackerel fish heads. The research was conducted using laboratory experimental method. The experiments were designed into Randomized Block Design with difference temperatures (85 °C, 75 °C, and 65 °C). Each of the temperature treatments was made in triplicate. The quality variables to be observed were free fatty acid value, peroxide value, iodine value, moisture content, yield and sensory value. The quality variables which made the best treatment was then tested using the fatty acid profile test for the best crude fish oil product. The data obtained were analyzed using ANOVA, and the difference among the treatments were tested using HSD test.The research result showed that the temperature difference in crude fish oil processing from gill-less Mackerel fish heads using the simple steam jacketed method gave significantly different effect on free fatty acid value, peroxide value, iodine value, and yield. However, did not give significantly different effect on sensory value. The best product quality was obtained from the product which was processed at 65 °C for 20 minutes, the product contains fatty acid omega-3 and omega-6. Keywords: Crude fish oil, Mackerel fish head, Simple steam jacketed method

scholarly journals Stability of Imported Commercial Fish Oils (Soft Gel) in East Java

2019 ◽  
Vol 22 (3) ◽  
pp. 589-600
Author(s):  
Sugeng Heri Suseno ◽  
Agoes Mardiono Jacoeb ◽  
Dudu Abdulatip
Keyword(s):  
Fish Oil ◽  
Peroxide Value ◽  
Treatment Time ◽  
Oil Quality ◽  
Fish Oils ◽  
Test Results ◽  
Oven Method ◽  
Commercial Fish ◽  
Over Time

Commercial fish oils (soft gel) have been widely traded in Indonesia, especially in East Java.The aimof this research was to determine the quality and stability of fish oils (soft gel) in East Java examined bySchaal oven method and to determine the amount of fatty acids in the commercial fish oil. The stabilityof the commercial fish oil was determined based on peroxide value, anisidine value, and total oxidationafter the oils were stored at 40oC for 6 days. The experimental design used in this research was completelyRandomized Design (CRD) with a treatment time of storage (H-0, H-2, H-4 and H-6). The quality of thecommercial fish oils was in accordance with IFOS on the parameters of the FFA, peroxide value, anisidin,and the total oxidation.The stability test results showed the fish oil quality decreased over time and onlyanisidine value was still met the IFOS standards. Sample S4 was found containing the highest amount ofomega 3 ada EPA, while S3 contained the highest amount of DHA.

scholarly journals THE EFFECTS OF ADSORBENT MATERIALS ON THE LIPID QUALITY OF LEMURU FISH OIL AND THE ENRICHMENT OF OMEGA-3 USING LIPASE

2021 ◽  
Vol 32 (1) ◽  
pp. 16-26
Author(s):  
Raden Tina Rosmalina ◽  
◽  
Wawan Kosasih ◽  
Sri Priatni ◽  
Keyword(s):  
Activated Carbon ◽  
Fish Oil ◽  
Essential Fatty Acids ◽  
Acid Methyl Ester ◽  
Enzymatic Reactions ◽  
Omega 3 ◽  
Java Sea ◽  
Docosa Hexaenoic Acid ◽  
Adsorbent Materials

Sardinella (lemuru) is a genus of fish that is widespread in the East Java Sea region, especially in Muncar, Banyuwangi in East Java Province, Indonesia. Marine fishes are rich in essential fatty acids, including omega-3. This study aims to improve the quality of lemuru fish oil through the use of adsorbent materials such as bentonite and activated carbon. The sample was analyzed to determine its free fatty acid (FFA) content and peroxide value (PV) using the titrimetric method. The clarity of the oil was determined using the spectrophotometric method (λ 440 nm). The omega 3 content from the fish oil sample was then enriched through enzymatic reactions using lipase. Enzymatic reactions were carried out for 5, 10, 15, 20, 35, and 47 hours with a lipase concentration of 500, 1000, 1500, and 2000 units respectively. The omega-3 content of the fish oil products was analyzed using the GC-FID method. The results show that the addition of 3% activated carbon and bentonite in the fish oil reduced the FFA and PV results. Moreover, the absorbance value at λ 440 nm was also reduced from 0.883 to 0.559. The highest content of omega-3 was obtained through hydrolysis with lipase at a concentration of 1000 units for 35 hours with alpha-methyl linolenate (ALA), methyl all-cis-5,8,11,14,17-eicosapentanoate (EPA) and cis-4,7,10,13,16,19-docosa-hexaenoic acid methyl ester (DHA) at 0.78, 1.06, and 0.29% respectively.

scholarly journals Effect of Diabetes and omega-3 Polyunsaturated Fatty Acids on the Quality of the Uterus in Mice (P09-007-19)

2019 ◽  
Vol 3 (Supplement_1) ◽  
Author(s):  
Lidia Passinho Paz Pontes, Sr. ◽  
Nayala Meireles Teixeira ◽  
Luciana Caperuto ◽  
Fabiola Paula Lopes ◽  
Weber Feitosa ◽  
...  
Keyword(s):  
Fish Oil ◽  
Technological Development ◽  
Endometrial Thickness ◽  
Embryo Implantation ◽  
Dietary Supplementation ◽  
Mass Gain ◽  
Standard Diet ◽  
National Council ◽  
Omega 3

Abstract Objectives To evaluate the effect of diabetes and dietary supplementation with fish oil, rich in ω-3 PUFA, on the quality of the uterus in female C57Bl/6J mice. Methods Forty female C57bl/6J mice with eight-week old were divided into four experimental groups: control (C), control treated with fish oil (CF), diabetic (D) and diabetic treated with fish oil (DF). Groups C and CF were fed a standard diet and the diabetic groups D and DF received a hyperlipidic diet. CF and DF groups received 3.5g/kg of fish oil 3 times a week for 10 weeks. At the end of the fourth feeding week, groups D and DF received streptozotocin (40mg/kg/day) for 5 consecutive days, and after one week another streptozotocin dose (100 mg/kg) was injected. The animals were submitted to the glucose and insulin tolerance tests and after were mated and the uterus collected 3,5 days after mating. Body mass gain, energy, food and water intake, serum levels of triglycerides and total cholesterol (TC), insulinemia, protein expression of proteins related to apoptosis, reticulum stress and autophagy, and uterine tissue histology were analyzed. Results The diabetic animals had increased fasting glucose, insulin resistance, glucose intolerance, reduced serologic levels of insulin, reduction of food consumption without alteration in energy consumption and increase of water consumption and TC. In the diabetic animals, there was also a reduction of activated caspase-3, LC3A/B, ubiquitin and endometrial and uterus areas. Treatment with fish oil improved insulin sensitivity, increased levels of these proteins and the areas of the endometrium and uterus. These data suggest that the decrease in the proteins related to apoptosis, autophagy and protein degradation in the uterus of diabetic animals may be one of the mechanisms by which DM decreases the endometrial thickness and consequently the success of the embryo implantation and additionally that the fish oil treatment can improve these parameters. Conclusions Dietary supplementation with ω-3 PUFA may improve uterine quality and probably also female fertility, compromised in diabetic animals. Funding Sources Foundation for Research Support of the State of São Paulo (FAPESP); National Council for Scientific and Technological Development (CNPQ); Coordination of Improvement of Higher Level Personnel (CAPES).

scholarly journals Selecting Yield and Nutritional Traits in Sphenostylis stenocarpa Landraces for Food Improvement

2020 ◽  
Vol 11 (1) ◽  
pp. 69-81 ◽  
Author(s):  
Charity Aremu ◽  
Micheal Abberton ◽  
Timothy Adebiyi ◽  
Abiola J. Asaleye ◽  
Henry Inegbedion ◽  
...  
Keyword(s):  
Oil Content ◽  
Agricultural Sector ◽  
Oil Quality ◽  
Maximum Yield ◽  
Principal Component ◽  
Variation Patterns ◽  
Variance Table ◽  
Quality Of Food ◽  
Sphenostylis Stenocarpa

Background: Sphenostylis stenocarpa is an underexploited African indigenous food crop that is enriched in nutritional quality. Objective: Exploring the robust genetic base of this landrace can help to maximize the benefit of the agricultural sector on the economy through production that is enhanced by packaging and patent. This as well will increase the quality of food production and promote African campaign on food sustainability. Methods: Upon this, this research made use of multiple statistics to identify S. stenocarpa yield and nutritional trait relatedness that supported selection for maximum yield and nutritional trait output. Yield and related traits including protein and oil contents of twenty-three Sphenostylis stenocarpa landraces were studied under a four year planting seasons in Teaching and Research farm of Landmark University, Nigeria. Results: Trait variances from Landrace × Year (L × Y) interaction, Principal Component and Cluster analyses were evaluated and the variation patterns were identified. Some vegetative (maturity phase, height and branching) and yield traits (Pod traits, seed yield and oil content) correlated significantly (p < 0.05) in the L × Y interactions. This suggests the usefulness of these traits in improving S. stenocarpa grain and oil quality yield. Tuber and nodule yield including protein content did not differ significantly in the variance table. Conclusion: The result indicates that one location trial is insufficient to determine such trait performance. The first four PCs that accounted for 51 percent of the total variations were traceable to branching, maturity date, pod numbers, seed and oil content as main contributors to yield.

scholarly journals Effect of screw-press extraction process parameters on the recovery and quality of pistachio oil

2020 ◽  
Vol 71 (2) ◽  
pp. 360
Author(s):  
V. M. Fantino ◽  
R. M. Bodoira ◽  
M. C. Penci ◽  
P. D. Ribotta ◽  
M. L. Martínez
Keyword(s):  
Oil Recovery ◽  
Oil Quality ◽  
Extraction Process ◽  
Oil Extraction ◽  
Quality Parameters ◽  
Screw Press ◽  
Chemical Quality ◽  
Seed Moisture Content ◽  
Pistachio Oil

Pistachio nuts have high economical and nutritional value, mostly due to their elevated oil con­tent (50%), which is composed mainly of oleic and linoleic fatty acids. Box-Behnken experimental designs were performed to optimize the oil extraction by response surface analysis. The independent variables measured were seed moisture content (SMC), restriction die (RD), screw press speed (PS) and pressing temperature (PT), while the response variables considered were oil recovery (OR), fine solid contents in the oil (FSC), oil remain­ing in the cake (OC) and parameters related to oil quality (free fatty acid composition (FFAC, mg KOH/g oil), peroxide value (PV, meq O2/kg oil), K232, K270 and pigment contents, mg/kg oil). Given that the chemical quality of pistachio nut oil pressed under different conditions was not affected, the process response was optimized in order to maximize OR under two pressing temperatures. Therefore, at 75 °C, pistachio oil extraction showed a maximum OR (79.61 g/100 g oil) at 8% SMC, 4 mm RD and 20 rpm SP; while, under cold-pressed conditions, the maximum OR (65.97 g/100 g oil) was achieved at 10% SMC, 4mm RD and 20 rpm SP. It is important to highlight that OR values were higher than the results reported previously and the chemical quality parameters from both oils were in the range of Codex standards for virgin (non-refined) oils (FFAC < 0.31 and PV < 0.33).

scholarly journals The application of autochthonous potential of probiotic lactobacillus plantarum 564 in fish oil fortified yoghurt production

2014 ◽  
Vol 66 (1) ◽  
pp. 15-22 ◽  
Author(s):  
Zorica Radulovic ◽  
Dusanka Paunovic ◽  
Milica Petrusic ◽  
N. Mirkovic ◽  
Jelena Miocinovic ◽  
...  
Keyword(s):  
Fish Oil ◽  
Lactobacillus Plantarum ◽  
Sensory Evaluation ◽  
Sensory Quality ◽  
Dairy Product ◽  
Sensory Properties ◽  
Lactobacillus Delbrueckii ◽  
Omega 3 ◽  
Probiotic Lactobacillus

The objective of this work was to investigate the survival of autochthonous, potentially probiotic bacteria Lactobacillus plantarum 564, and the influence of long-chain polyunsaturated fatty acid omega-3 (omega-3 PUFA) fish oil fortification on the sensory quality of yoghurt. Three variants of yoghurt were produced using starter cultures of Lactobacillus delbrueckii ssp. bulgaricus and Streptococcus thermophilus (Chr. Hansen, Denmark), and the potentially probiotic Lactobacillus plantarum 564 (Culture Collection of the Department for Industrial Microbiology, Faculty of Agriculture, University of Belgrade) as follows: (1) without omega-3 PUFA; (2) with 100 mg/l omega-3 PUFA; and (3) with 200mg/l omega-3 PUFA. The survival of potential probiotic Lb. plantarum 564, the changes of starter bacteria counts, changes of pH values, as well as sensory evaluation, were examined during 3 weeks of yoghurt storage. Cells of Lb. plantarum 564 were maintained at >108 cfug?1. Starter bacteria counts were >107 cfug?1 for streptococci and >106 cfug?1 for lactobacilli. The changes of pH were within normal pH of fermented milks. Sensory evaluation showed that all variants of yoghurt produced with Lb. plantarum 564 and 2 concentrations of omega-3 polyunsaturated fatty acids had a high sensory quality (above 90% of maximal quality), and which did not change significantly throughout the examined storage period. Although the sensory quality of the control sample was evaluated as better, the experimental samples fortified with fish oil were also characterized with very acceptable sensory properties. Results of high viability of potential probiotic Lb. plantarum 564, as well as very acceptable yoghurt sensory properties, indicate that this strain can be successfully used in the production of yoghurt fortified with PUFA omega-3 fish oil as a new functional dairy product.

scholarly journals Kualitas Karkas Ayam Kampung yang Diberi Ransum Mengandung Omega-3 Minyak Ikan

2017 ◽  
Vol 13 (1) ◽  
pp. 52
Author(s):  
Jein Rinny Leke ◽  
Vony Rawung ◽  
Jacqulein Laihad ◽  
Jet S. Mandey ◽  
Linda Tangkau
Keyword(s):  
Fish Oil ◽  
Omega 3 ◽  
Free Range ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Range Test

<p class="Default">The purpose of this study to determine the quality of chicken carcasses were given rations containing omega-3 fish oil. This study uses a Completely Randomized Design (CRD) with 5 treatments and 5 replications, each replication 4 free-range chickens. If treatment showed significance, then continued with Duncan's Multiple Range Test. The treatment consisted of fish oil that is R0 = 0% (basal feed), R1 = (basal feed 98,5%+1,5% MI), R2 = (basal feed 98%+2% MI), R3 = (basal feed 97,5%+2,5% MI), R4 = (basal feed 97%+3% MI). The variables measured were the weight of the chest (g), the weight of the thigh (g), the weight back (g) and wing weight (g). The results showed that the use of fish oil in the diet provides highly significant effect (P&lt;0,01) in the weight of the chest and thigh weights, but the effect is not significant (P&gt;0,05) to the weights and the weight of the wing backs. The conclusion that the quality of carcass weights comprised chest, thigh weight, the weight of the back and the weight of chicken wings increased the ration of fish oil to the level of 3%.</p><p> </p><p>Keywords: carcass, chicken, fish oil.</p>

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