Omega-3 PUFA from the byproducts of fish canning and freezing industries

Peesamai Jenvanitpanjakul; Parichart Laixuthai . Chemical Industry Dept.

Omega-3 PUFA from the byproducts of fish canning and freezing industries

1992

Peesamai Jenvanitpanjakul | Parichart Laixuthai (Thailand Institute of Scientific and Technological Research, Bangkok (Thailand). Chemical Industry Dept.)

Analysis of oil contents and fatty acid composition from byproducts of fish canning and freezing industries were carried out. Oils extracted from the byproducts were tuna oil, mackerel oil, hoki skin oil and hoki fat muscle oil. Tuna oil from the precooking process was 0.1 percent of the whole tuna processed. Oil contents of mackerel byproduct, hoki skin and hoki fat muscle were 5, 15.4 and 28.2 percent on wet basis, respectively. Tuna oil contained the highest omega-3 polyunsaturated fatty acids (PUFA) among those oils in the amount of 31.9 percent, which the major component of omega-3 PUFA was docosahexaenoic acid (DHA). Omega-3 PUFA contents of mackerel, hoki skin and hoki fat muscle oils were found to be comparable in 26.3, 22.6 and 21.0 percent, respectively. Moreover, hoki fat muscle oil contained the highest monounsaturated fatty acids in the amount of 48.2 percent, while hoki skin oil, tuna oil and mackerel oil contained 46.1, 20.2 and 18.6 percent, respectively.

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