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

被引：111

作者：

Chantachum, S ^{[1
]}

Benjakul, S ^{[1
]}

Sriwirat, N ^{[1
]}

机构：

[1] Prince Songkla Univ, Fac Agro Ind, Dept Food Technol, Hat Yai 90112, Songkhla, Thailand

来源：

FOOD CHEMISTRY | 2000年 / 69卷 / 03期

关键词：

D O I：

10.1016/S0308-8146(99)00266-6

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

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 degrees C for 30 min, followed by pressing at 140 tons/m(2) 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 (18.5%). (C) 2000 Elsevier Science Ltd. All rights reserved.

引用

页码：289 / 294

页数：6

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JOURNAL OF FOOD SCIENCE, 1997, 62 (02) :289-294

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