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      Avaliação do processamento a baixas temperaturas do óleo de fígado de Alaska pollock (Theragra chalcogramma) Translated title: Evaluation of low temperature rendering of Alaska pollock (Theragra chalcogramma) liver oil

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          Abstract

          O interesse pela produção de óleo de pescado para consumo humano é crescente. No Alasca, EUA, uma grande quantidade de subprodutos tem sido usada como matéria-prima. Entre os subprodutos, o fígado de Alaska pollock (Theragra chalcogramma) apresenta interesse particular em razão de seu alto teor de lipídios. Normalmente, a temperatura usada para extração do óleo de pescado é elevada e potencialmente incompatível com a estabilidade lipídica. O objetivo deste trabalho foi avaliar o processamento do óleo de fígado de Alaska pollock, extraído a baixas temperaturas. Como confirmado, a matéria-prima obtida na primavera (40%) apresentou um conteúdo lipídico menor que a de outono (50%). A extração foi realizada cinco vezes para quatro combinações de tempo (15 e 30 minutos) e temperatura (50 e 60 ºC). Foram analisadas duas bateladas de óleo de fígado e vísceras de pollock, produzido em navio processador. O rendimento do processo foi semelhante (aproximadamente 52%), os óleos de fígado produzidos se apresentaram mais claros, com coloração amarela, comparados aos de vísceras de pollock produzidos no outono. Os ácidos graxos livres foram similares para óleos de fígado e de vísceras nas duas estações, atingindo, no máximo, 0,4%; o índice de peróxidos, o valor de anisidina e o valor de ácido tiobarbitúrico determinados nos óleos apresentaram 2-14 meq.kg-1, 20-26 e 0,4-0,6 mg dialdeído malônico.kg-1, respectivamente. Todos os óleos investigados foram compostos principalmente por triacilgliceróis (88-100%), com o conteúdo de fósforo não excedendo, em média, 15 ppm.

          Translated abstract

          The demand for edible fish oils is growing. In Alaska, USA, large quantities of fishery byproducts are being used as raw materials, amongst which, Alaska pollock (Theragra chalcogramma) livers are of particular interest due to their high lipid contents. The temperature normally used for the extraction of fish oils is high and potentially incompatible with lipid stability. The goal of this research was to evaluate the processing of Alaska pollock liver oil, processed at low temperatures. As expected, the raw material obtained in the spring (40%) had significantly less lipids than that obtained in the autumn (50%). The liver oils were rendered five times for each of four combinations of time (15 and 30 minutes) and temperature (50 and 60 ºC). Two batches of liver and viscera pollock oils produced on a processing ship were analyzed. The process yields were similar (~52%), and in general, the liver oils produced were lighter and more yellowish in colour than those produced from the pollock viscera in the autumn. The free fatty acid levels were similar for the viscera and liver oils produced in both seasons, reaching a maximum of 0.4%, while the peroxide values, anisidine values and thiobarbituric acid values determined for all the oils were 2-14 meq.kg-1, 20-26 and 0.4-0.6 mg malonic dialdehyde.kg-1, respectively. All the oils investigated were composed mainly of triacylglycerols (88-100%), with the phosphorus content not exceeding, on average, 15 ppm.

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          Most cited references26

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          Separation of Aquatic Lipid Classes by Chromarod Thin-Layer Chromatography with Measurement by latroscan Flame Ionization Detection

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            Changes in the quality of fish oils due to storage temperature and time

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              Seasonal changes in crude and lipid composition of herring fillets, byproducts, and respective produced oils.

              Crude and fatty acid composition analyses were performed on fillets, byproducts, and oil originating from herring (Clupea harengus) caught off the North Sea from June 1999 to January 2001. Monthly statistical differences were found in the fat content, the range of variation being larger in fillets than in byproducts. The most consistent change observed in fillets was an increase of unsaturation from May to September reflected in a reduced percentage of monounsaturated fatty acids, whereas for byproducts and oil this trend was not so well defined. The results indicated that the lowest values of the total amount of polyunsaturated fatty acids (PUFAs) in the oil were found from January to March (approximately 14%), coinciding with the postspawning and starvation period. In contrast, the highest values were found from June to August (approximately 23%). Thus, the herring byproducts are all year an adequate raw material for fish oil production; however, during the summer they are richer in PUFAs.
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                Author and article information

                Journal
                bjft
                Brazilian Journal of Food Technology
                Braz. J. Food Technol.
                Instituto de Tecnologia de Alimentos - ITAL (Campinas, SP, Brazil )
                1981-6723
                June 2013
                : 16
                : 2
                : 99-106
                Affiliations
                [04] Kodiak Alaska orgnameUniversity of Alaska Fairbanks orgdiv1U.S. Department of Agriculture orgdiv2Subarctic Agricultural Research Unit EUA peter.bechtel@ 123456ars.usda.gov
                [02] Rio Grande RS orgnameUniversidade Federal do Rio Grande orgdiv1Escola de Química orgdiv2Laboratório de Tecnologia de Alimentos Brasil eng.v@ 123456hotmail.com
                [05] Rio Grande RS orgnameUniversidade Federal do Rio Grande orgdiv1Escola de Química e Alimentos orgdiv2Laboratório de Tecnologia de Alimentos Brasil dqmprent@ 123456furg.br
                [01] Kodiak Alaska orgnameUniversity of Alaska Fairbanks orgdiv1School of Fisheries & Ocean Sciences orgdiv2Industrial Technology Center EUA
                [03] Kodiak Alaska orgnameUniversity of Alaska Fairbanks orgdiv1School of Fisheries & Ocean Sciences orgdiv2Industrial Technology Center EUA ffamo@ 123456uaf.edu
                Article
                S1981-67232013000200003 S1981-6723(13)01600200003
                08e76607-3737-4390-aca9-c9a02b6aa57e

                This work is licensed under a Creative Commons Attribution 4.0 International License.

                History
                : 27 October 2011
                : 04 March 2013
                Page count
                Figures: 0, Tables: 0, Equations: 0, References: 27, Pages: 8
                Product

                SciELO Brazil


                Extraction,Liver,Alaska Pollock,Valor de ácido Tiobarbitúrico,Extração,Óleo,Fígado,Alaska pollock,TBA value,Oil

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