Characterization of the oil from the abdomen part of smoked catfish (Pangasius hypophthalmus) processing by-product
Abstract
Smoke catfish (Pangasius hypophthalmus) processing place produces waste in the form of fish entrails. Abdominal fat is the main component of fish entrails and is a source of fish oil. This study was aimed to determine the physicochemical characteristics and composition the catfish abdominal fat. The oil was extracted by rendering the abdominal fat at 70°C for 5 h followed up by purification through bentonite and active charcoal. Crude catfish oil was observed to be semi-solid in texture, yellow and fishy. The purification improved the characteristics of the fish oil. The purified fish oil was white and less fishy. Furthermore, the purification step reduced the free fatty acid content, the acid number and peroxide value up to 11; 4 and 3 fold, respectively. Palmitic, stearic and myristic acid dominated saturated fatty acid group, representing 26.22; 5.06 and 2.85% of the total fat, respectively. Meanwhile, oleic and linoleic represented 40.14 and 19.97 of the total fat, respectively and were the dominant fatty acid of the unsaturated fatty acid group.
Authors
This work is licensed under a Creative Commons Attribution 4.0 International License.
Authors who publish with this journal agree to the following terms:
- Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
- Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.
Article Details
