Journal of Food Processing & Technology

Sheila T

Publications

• Research Article
  Investigation on Oil Extraction Methods and its Influence on Omega-3 Content from Cultured Salmon
  Author(s): Deepika Dave, Vegneshwaran VR, Julia P, Sukhinder KC, Sheila T, Heather M and Wade MDeepika Dave, Vegneshwaran VR, Julia P, Sukhinder KC, Sheila T, Heather M and Wade M
  
  Salmon by-products are excellent source of polyunsaturated fatty acids, especially omega-3 and omega-6. The efficiency of different oil extraction techniques from salmon gut, head and frame including enzymatic (30°C for 2 h and 40°C for 4 h) and heat (90°C for 20 min) were compared and the influence on the quality of oil for nutraceutical applications was investigated. The highest oil yield was obtained from the salmon gut (80.01%), head (59.92%) and frame (78.58%) samples treated with enzyme at 30°C for 4 h. The chemical properties including peroxide value, p-anisidine value, TOTOX value, free fatty acid content and acid value were evaluated to determine the salmon oil quality using different methods. The peroxide value (0.28-2.65 meq/kg), p-anisidine value (0.16-1.03), TOTOX value (0.71-10.73), free fatty acid (0.17-1.06%) and acid value (0.33-2.10 mg/KOH g) of all o.. View More»
  DOI: 10.4172/2157-7110.1000401

  Abstract PDF