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Storage stability of fish oil from Langkawi Island, Malaysia

Jaswir, Irwandi and Osman, Farida and Khatib, Alfi and Khan Chowdhury, Ahmed Jalal (2009) Storage stability of fish oil from Langkawi Island, Malaysia. Food Science and Technology Research, 15 (6). pp. 591-598. ISSN 1344-6606 (Print);1881-3984 (Online)

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Fish oils extracted from 6 species of marine fin fish caught from Pulau Tuba area, near Langkawi Island, a famous tourism destination in Malaysia, were evaluated for their oxidative stability during storage at both -27 and 4℃. The five fish species were “kerisi” (threadfin breams, Scomberomorus commersoni), “kerapu” (groupers, Cynoglossus lingua), “kembong” (Indian mackerel, Psettodes crumei), “gelama kling” (drum-croaker-jewfish, Pristipomodes typus), and “tinggiri batang” (Spanish mackerels, Scolidon sorrakowah). Results showed that stability of oils stored at -27℃ was better than that of oils stored at 4℃. Iodine value (IV) of oils decreased during storage, while other parameters, namely peroxide value (PV), anisidine value (AnV), acid value (AV) and thiobarbituric acid (TBA) value increased. However, the rate of quality deterioration of oil samples was relatively low, as shown by very little changes in fatty acid profiles of the oil, meaning that both storage temperatures might be used for storage purposes of fish oil.

Item Type: Article (other)
Additional Information: 5784/8245
Uncontrolled Keywords: Fish oil, marine sources, storage stability, Malaysia
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 Engineering > Department of Biotechnology Engineering
Depositing User: Prof. Dr. Irwandi Jaswir
Date Deposited: 30 Nov 2011 12:07
Last Modified: 30 Jul 2021 10:26
URI: http://irep.iium.edu.my/id/eprint/8245

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