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An improved method for obtaining good grade fish oil from oil sardines (Sardinella longiceps).

Visweswaraiah, K. (1969) An improved method for obtaining good grade fish oil from oil sardines (Sardinella longiceps). Journal of Food Science and Technology (Mysore), 6 (2). 99-102, 9 ref..

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Abstract

Dehydration of sardines was carried out by cooking fish with constant stirring to reduce the moisture content from 70 to 55%, and by traditional cooking with water (2:1) until disintegration started. Both procedures were followed by placing the fish muscle in a cloth bag, pressing and decanting the separated oil. Estimations were made (data given) of total volatile bases (TVB), trimethylamine (TMA), free fatty acids (FFA), fat, total solids and moisture. The yield (81.4%) and quality (golden yellow colour and fresh fish smell) was max. when processed fish values (in mg. N%) were TVB 7.5 and TMA 1.4. Colour, smell, FFA and yield were not significantly affected before TVB reached 28 and TMA 6.8. At a spoilage stage of TVB 28-56, TMA 6-14, yield of oil fell by 16% and FFA increased from 0.74-1.22%, while 19.6% residual fat remained in the press cake. The oil was brown with a decomposed fish odour. At an advanced stage of spoilage (TVB 56-84, TMA 14.6-26.0) processing was uneconomic due to 30% reduction of oil yield, deep colour, high FFA and putrid smell. Processing limits suggested are TVB less than 28 and TMA less than 6.8. Comparison of dehydration with traditional cooking preparation gave better yields and colour with dehydration. Oil and press liquor decompose rapidly (25 h) if stored, but addition of 1 ml 40% formalin/l. oil-water emulsion maintained the original colour, odour and FFA for 20-22 days at 25-30 degree C.

Item Type: Article
Uncontrolled Keywords: DEHYDRATION-; Use of dehydration in extraction of fish oil from Sardinella longiceps; FISH-; OILS-(ANIMAL); SARDINELLAS-; COLOUR-; /Colour/ of oil from Sardinella longiceps; SMELL-; /smell/ of oil from Sardinella longiceps; STORAGE-; /storage/ of oil from Sardinella longiceps; BASES-; / total volatile bases/ of oil from Sardinella longiceps; TRIMETHYLAMINE-; /trimethylamine content of oil from Sardinella longiceps; FATS-(ANIMAL); /fat content of oil from Sardinella longiceps; SOLIDS-; /TOTAL solids/ of oil from Sardinella longiceps; FATTY-ACIDS; / free fatty acid content/ of oil from Sardinella longiceps
Subjects: 600 Technology > 08 Food technology > 06 Preservation and Storage > 02 Drying and Dehydration
600 Technology > 08 Food technology > 28 Meat, Fish & Poultry
Divisions: Meat Fish and Poultry Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 15 Mar 2010 09:51
Last Modified: 15 Mar 2010 09:51
URI: http://ir.cftri.com/id/eprint/7362

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