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


Citation

F., Sahena and Sarker, Md Zaidul Islam and Nik Ab Rahman, Nik Norulaini and Selamat, Jinap and Akanda, Md. Jahurul Haque and Ab Kadir, Mohd Omar (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; ESSN: 1947-6345

Abstract / Synopsis

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.


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Additional Metadata

Item Type: Article
Divisions: Centre of Excellence in Food Safety
DOI Number: https://doi.org/10.1080/19476337.2013.811296
Publisher: Taylor & Francis
Keywords: SC-CO2fractionation; PUFA rich fish oil; Fish by-products; Lipid oxidation; Storage condition
Depositing User: Nurul Ainie Mokhtar
Date Deposited: 11 Jan 2016 11:07
Last Modified: 11 Jan 2016 11:07
Altmetrics: http://www.altmetric.com/details.php?domain=psasir.upm.edu.my&doi=10.1080/19476337.2013.811296
URI: http://psasir.upm.edu.my/id/eprint/35477
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