Separation and quality of fish oil from precooked and non-precooked tuna heads

Suganya Chantachum; Soottawat Benjakul; Nisit Sriwirat

doi:10.1016/S0308-8146(99)00266-6

Separation and quality of fish oil from precooked and non-precooked tuna heads

Suganya Chantachum
, Soottawat Benjakul
, Nisit Sriwirat

Prince of Songkla University

Research output: Contribution to journal › Article › peer-review

134 Citations (Scopus)

Abstract

Separation of crude oil from precooked and non-precooked skipjack tuna heads by a wet reduction method was carried out. Both heating temperature and time affected the separation and oil quality. Optimum conditions for separation of crude oil involved heating samples at 85°C for 30 min, followed by pressing at 140 tons/m² using a hydraulic press. Yields of crude oil prepared from precooked and non-precooked samples were 2.8 and 4.8%, respectively. Crude oil obtained from non-precooked samples showed markedly higher quality than that from precooked samples. Crude oil from precooked samples had a higher peroxide value and much darker colour than that from non-precooked samples. However, crude oil from precooked samples had higher DHA (25.5%) than that from non-precooked samples (18.8%). (C) 2000 Elsevier Science Ltd.

Original language	English
Pages (from-to)	289-294
Number of pages	6
Journal	Food Chemistry
Volume	69
Issue number	3
DOIs	https://doi.org/10.1016/S0308-8146(99)00266-6
Publication status	Published - 15 May 2000
Externally published	Yes

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title = "Separation and quality of fish oil from precooked and non-precooked tuna heads",

abstract = "Separation of crude oil from precooked and non-precooked skipjack tuna heads by a wet reduction method was carried out. Both heating temperature and time affected the separation and oil quality. Optimum conditions for separation of crude oil involved heating samples at 85°C for 30 min, followed by pressing at 140 tons/m2 using a hydraulic press. Yields of crude oil prepared from precooked and non-precooked samples were 2.8 and 4.8\%, respectively. Crude oil obtained from non-precooked samples showed markedly higher quality than that from precooked samples. Crude oil from precooked samples had a higher peroxide value and much darker colour than that from non-precooked samples. However, crude oil from precooked samples had higher DHA (25.5\%) than that from non-precooked samples (18.8\%). (C) 2000 Elsevier Science Ltd.",

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AU - Chantachum, Suganya

AU - Benjakul, Soottawat

AU - Sriwirat, Nisit

PY - 2000/5/15

Y1 - 2000/5/15

N2 - Separation of crude oil from precooked and non-precooked skipjack tuna heads by a wet reduction method was carried out. Both heating temperature and time affected the separation and oil quality. Optimum conditions for separation of crude oil involved heating samples at 85°C for 30 min, followed by pressing at 140 tons/m2 using a hydraulic press. Yields of crude oil prepared from precooked and non-precooked samples were 2.8 and 4.8%, respectively. Crude oil obtained from non-precooked samples showed markedly higher quality than that from precooked samples. Crude oil from precooked samples had a higher peroxide value and much darker colour than that from non-precooked samples. However, crude oil from precooked samples had higher DHA (25.5%) than that from non-precooked samples (18.8%). (C) 2000 Elsevier Science Ltd.

AB - Separation of crude oil from precooked and non-precooked skipjack tuna heads by a wet reduction method was carried out. Both heating temperature and time affected the separation and oil quality. Optimum conditions for separation of crude oil involved heating samples at 85°C for 30 min, followed by pressing at 140 tons/m2 using a hydraulic press. Yields of crude oil prepared from precooked and non-precooked samples were 2.8 and 4.8%, respectively. Crude oil obtained from non-precooked samples showed markedly higher quality than that from precooked samples. Crude oil from precooked samples had a higher peroxide value and much darker colour than that from non-precooked samples. However, crude oil from precooked samples had higher DHA (25.5%) than that from non-precooked samples (18.8%). (C) 2000 Elsevier Science Ltd.

UR - https://www.scopus.com/pages/publications/0034656968

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DO - 10.1016/S0308-8146(99)00266-6

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VL - 69

SP - 289

EP - 294

JO - Food Chemistry

JF - Food Chemistry

IS - 3

ER -

Separation and quality of fish oil from precooked and non-precooked tuna heads

Abstract

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