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Recovery of high quality oil from mackerel and sprat by the silage process
Author(s) -
Reece Paul
Publication year - 1981
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740320602
Subject(s) - silage , food science , chemistry , fish oil , hydrolysis , hydrogen peroxide , chromatography , biochemistry , biology , fish <actinopterygii> , fishery
Increases in the free fatty acid (FFA) content of oil from oily fish silage, recovered by centrifugation, have been shown to be principally associated with the release of FFA from solid material during liquefaction of the fish. Much of the initial FFA is present in the digestive tract of the fish prior to acidification. Pigmentation of the oil during ensiling is shown to be caused by the release of the acid hydrolysis product of haemoglobin, haemin. A 2% addition of 20 volume hydrogen peroxide has been shown to inhibit oil pigmentation and to reduce the FFA content in the recovered oil. Peroxide values of the oil, reduced by this treatment, can be further reduced by the addition of an oil‐soluble antioxidant to the silage.