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Storage stability and quality of polyunsaturated fatty acid rich oil fraction from longtail tuna (thunnus tonggol) head using supercritical extraction

Ferdosh, Sahena and Sarker, Md. Zaidul Islam and Nik Abdul Rahman, Nik Norulaini and Jinap, Selamat and Haque, Akanda Mohamed Jahurul and Mohd Omar, A.K. (2014) Storage stability and quality of polyunsaturated fatty acid rich oil fraction from longtail tuna (thunnus tonggol) head using supercritical extraction. CyTA - Journal of Food, 12 (2). pp. 183-188. ISSN 1947-6337

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Abstract

The polyunsaturated fatty acids (PUFA)-rich fish oil fractionated from tuna head using supercritical carbon dioxide (SC-CO2) were stored at 4°C and –18°C for 60 days to study the storage stability. The changes in fatty acids, iodine value (IV), peroxide value (PV), acid value (AV), and saponification value (SV) up to 30 days were found to be negligible, then started to decrease from 45 and the significant changes were observed at 60 days. At 4°C, the PV, AV, and SV were increased from 1.74 to 6.72 meq O2/kg oil, 1.36 to 5.56 mg KOH/g oil, and 182.73 to 190.74 mg KOH/g oil, respectively, while IV and PUFA were decreased from 185.43 to 175.35 g I/100 g oil and 43.07 to 33.94% at 60 days. It is concluded that SC-CO2 extracted PUFA-rich fraction could be maintained in good quality for consumption at both temperature up to 60 days.

Item Type: Article (Journal)
Additional Information: 6605/33166
Uncontrolled Keywords: SC-CO2 fractionation; PUFA rich fish oil; fish by-products; lipid oxidation; storage condition
Subjects: T Technology > TP Chemical technology > TP368 Food processing and manufacture
Kulliyyahs/Centres/Divisions/Institutes (Can select more than one option. Press CONTROL button): Kulliyyah of Pharmacy > Department of Pharmaceutical Technology
Kulliyyah of Science
Depositing User: Professor Dr. Md. Zaidul Islam Sarker
Date Deposited: 15 May 2014 16:45
Last Modified: 19 Jun 2017 13:59
URI: http://irep.iium.edu.my/id/eprint/33166

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