Characterization of Refmed Oils from Atlantic Salmon Belly as Affected by Degumming
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salmon oil refining process degumming neutralization bleaching
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Abstract
This study was carried out to produce crude salmon oil from salmon bellies and purified oil by three purification stages: degumming with three different agents (hot water, 85% phosphoric acid, and 0.3% citric acid), neutralization with alkali, and bleaching with activated carbon. The crude and purified oils were analyzed for yield, peroxide value, p-anisidine value, free fatty acid, heavy metal and fatty acid composition. The results showed that yield of refined salmon oil was 33.7% of raw material used. Free fatty acid content, and peroxide and p-anisidine values were within acceptable ranges which indicated that the refined oil produced was of an acceptable quality. The degummed oil using citric acid and phosphoric acid had reduced iron and copper contents when compared to those formed in oil degummed with hot water, and the values were within the standard for edible fish oil. Besides fatty acid composition, refined oil showed a higher percentage of monounsaturated fatty acids and polyunsaturated fatty acids. The ratio of omega-3 to omega-6 fatty acids was about 1.58-2.17.
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Klaypradit, W., Worawattanamateekul, W., Taksima, T., & Intharapongnuwat, W. (2014). Characterization of Refmed Oils from Atlantic Salmon Belly as Affected by Degumming. Journal of Fisheries and Environment, 38(3), 1–15. Retrieved from https://li01.tci-thaijo.org/index.php/JFE/article/view/80558
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References
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35. Zumdahl, S.S. and S.A. Zumdahl. 2007. Chemistry. 7th ed. Houghton Miffiin Company, New York.
2. Akoh, C.C. and D.B. Min. 2002. Food Lipids Chemistry, Nutrition and Biotechnology, 2nd edn. Marcel Dekker Inc., New York.766 pp.
3. American Oil Chemists' Society. 1998. Official Method and Recommended Practices of the AOCS. 5th ed. Champaign, III. USA.
4. Association of Official Analytical Chemists. 2005. Official Method of Analysis. 18th ed. AOAC International. USA.
5. Blanchet, C.,M Luc P. Julienc, R Morind, S. Gingrasa, and È. Dewailly. 2005. Fatty Acid Composition of Wild and Fanned Atlantic Salmon (Salmo salar) and Rainbow Trout (Oncorhynchus mykiss). Lipids. 40: 529-531.
6. Boran, G.,H. Karaçam , and M. Boran. 2006. Changes in the quality of fish oils due to storage temperature and time. Food Chem. 98: 693-698.
7. Burdge, G.C. and P.C. Calder. 2005. Conversion of α-linolenic acid to longer-chain polyunsaturated fatty acids in human adults. Reprod. Nutr. Dev., 45: 581-597.
8. Carpentier, Y.A., L. Portois, and W.J. Malaisse. 2006. n-3 fatty acids and the metabolic syndrome. Am. J. Clin. Nutr. 83: 1499S-1504S.
9. Cooper, J., S. Diesburg, A. Babej, M. Noon, E. Kahn, M. Puettmann, and J. Colt. 2014. Life cycle assessment of products from Alaskan salmon processing wastes: Implications of coproduction intermittent landings, and storage time. Fish Res. 151: 26-38.
10. Codex Alimentarius Commission. 2009. Codex Standard for Edible Fats and Oil Not Covered by Individual Standards [(CODEX STAN 19-1981, Amendment 3-2009)]. Available Source: http://www.codexalimentarius. org/standards/list-of-standards/en/? no_cache=1.html, September 14th, 2012.
11. Codex Alimentarius Commission. 2013. Proposed draft standard for fish oils. Joint FAO/WHO Food Standard Programme Codex committee on Fats and Oils, 23rd session on 25 February – 1 March 2013, Langkawi, Malaysia.
12. Crexi, V.T., M.L. Monte, L.A.S. Soares, and L.A.A. Pinto. 2010. Product and refinement of oil from carp (Cyprinus carpio) viscera. Food Chem. 119: 945-950.
13. Eslick, D.G., P.C.P. Howe, C. Smith, R Priest, and A. Bensoussan, 2009. Benefits of fish oil supplementation in hyperlipidemia: a systematic review and meta-analysis. Int. J. Cardiol. 136: 4-16.
14. Francois, C.A., S.L. Connor, L.C. Bolewicz, and W.E.Connor. 2003. Supplementing lactating women with flaxseed oil does not increase docosahexaenoic acid in their milk. Am. J. Clin. Nutr., 77: 226-233.
15. Freemantle, E., M. Vandal, J. Tremblay-Mercier, S. Tremblay, J.C. Blachere, M.E. Begin, and J.T. Brenna. 2006. Omega-3 fatty acids, energy substrates, and brain frunction during aging. Prostag. Leukotr. Ess. 75: 213-220.
16. García-Moreno, J.P., A. Guadix, L. Gómez-Robledo, M. Melgosa, and E.M. Guadix. 2013. Optimization of bleaching conditiona for sardine oil. J. Food Eng. 116: 606-612.
17. Hibbeln, J.R, L.R. Nieminen, T.L. Blasbalg, J.A. Riggs, and W.E. Lands. 2006. Healthy intakes of n-3 and n-6 fatty acids: estimations considering worldwide diversity. Am J. Clin. Nutr. 83: 1483S - 1493S.
18. Horrocks, A.L., and K.Y. Young, 1999. Health benefits of docosahexaenoic acid. Pharmacol. Res. 40: 211-225.
19. Huang, J. and S. Sathivel. 2008. Thermal and rheological properties and the effects of temperature on the viscosity and oxidation rate of unpurified salmon oil. J. Food Eng. 89: 105- 111.
20. Huang, J. and S. Sathivel. 2010. Purifying salmon oil using adsorption, neutralization, and combined neutralization and adsorption process. J. Food Eng. 96: 51-58.
21. Johnson, A.L. 2002. Recovery, refining, converting, and stabilizing edible fats and oils. pp. 223-273. In A.C. Casimir and M.B. David, 2nd eds. Food Lipids; Chemistry,Nutrition and Biotechnology. Marcel Dekker Inc., New York.
22. Noriega-Rodriguez, J.A., J. Ortega-Garcia, O. Angulo-Guerrero, H.S. Garcia, L.A. Medina-Juarez and N. Gamez- Meza. 2010. Oil production from sardine (Sardinops sagax caerolea). CyTA-J. Food. 7: 173-179.
23. Rossell, B. 2009. Fish Oil. Blackwell Publishing Ltd., UK, 250 pp.
24. Rossi, M., M. Gianazza, C. Alamprese, and F. Stanga. 2003.The role of bleaching clays and synthetic silica in palm oil physical refining. Food Chem. 82: 291-293.
25. Rubio-Rodríguez, N., S.M. de Diego, S. Beltrán, I. Jaime, M.T. Sanz, and J. Rovira. 2012. Supercritical fluid extraction of fish oil from fish by products: A comparison with other extraction methods. J. Food Eng. 109: 238-248.
26. Sathive, S. 2005. Thermal and flow properties of oil from salmon heads. J. Am. Oil. Chem. Soc. 82: 147-152.
27. Satbivel, S., W. Prinyawiwatkul, J.M. Kiing, C.C. Grimm, and S. Lloyd. 2003. Oil production from catfish viscera. J. Am. Oil. Chem. Soc. 80: 377-382.
28. Sikorski, EZ. 2002. Chemical and Functional Properties of Food Components. 2nd ed. CRC press, USA.
29. Strobel, C., G. Jahreis, and K. Kuhnt. 2010. Survey of n-3 and n-6 polyunsaturated fatty acids in fish and fish products. Lipids in health and Disease. 11: 144-153.
30. Wrolstad, R.E., T.E. Acree, E.A. Decker, M.H. Penner, D.S. Reid, S.J. Schwartz, C.F. Shoemaker, D.M. Smith and P. Sporns. 2005. Handbook of Food Analytical Chemistry. John Wiley and Sons Inc., New Jersey.
31. Young, F.V.K. 1986. The refining and hydrogenation of fish oil. Fish oil Bull. No. 17. International fish meal and fish oil organization, UK.
32. Zatsick, M.N. and P. Mayket. 2007. Fish oil: getting to the heart of it. Nurs. Pract. 3: 104-109.
33. Zhang, J., C. Wang, L. Li, Q. Man, P. Song, L. Meng, Z.Y Du, and L. FrØland, 2010. Inclusion of altantic salmon in the Chinese diet reduces cardiovascular disease risk markers in dyslipidemic adult men. Nutr. Res.30: 447-454.
34. Zhong, N., Y. Yamashita, and Y .Nozaki. 2002. Effect of protein hydrolysate from Antarctic krill meat on the state of water and denaturation by dehydration of lizard fish myofibrils. Fisheries Sci. 68: 672-679.
35. Zumdahl, S.S. and S.A. Zumdahl. 2007. Chemistry. 7th ed. Houghton Miffiin Company, New York.