Tuna canning waste utilization : A preliminary study on fish oil production
1994
Porntip Saetia
Waste from tuna cannery consisted about 31.24 % of cooked tuna head bone, skin and raw visceral. The analysis of cooked skipjack tuna heads showed fat content of 7-8 % which is higher than raw visceral (2-3 % fat). Cooked skipjack tuna heads were stored at 28-32 deg C and 6-10 deg C for 10 hours. The total volatile nitrogen, peroxide value and total plate count of cooked tuna heads were increased during storage but acid value was quite stable. The results indicated that tuna heads kepted at low temperature remained in better quality than high temperature. Comparison of chemical component of tuna crude oil and tuna refined oil showed that acid value, peroxide value was decreased from 7.03 mgKOH/g and 64.67 meq/1 kg in crude oil to 0.27 mgKOH/g and 3.56 meq/1 kg in refined oil respectively but Eicosapentaenoic acid and Docosahexaenoic acid was increased from 6.9 %, 23.63 % in crude oil to 7.67 %, 26.56 % in refined oil respectively. Experimented tuna refined oil was stored with addition of antioxidant (TBHQ BHA tocopherol) plus synergist (citric acid) and kept in oxygen and light free condition, at room and refrigerated temperature for 1 month. The results showed that three factors namely type of antioxidant, storage temperature and storage time significantly affected (P0.05) the refined oil quality. The best antioxidant in these studies was TBHQ plus citric acid.
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