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Enzymatic extraction of oil from yellowfin tuna ( Thunnus albacares ) by‐products: a comparison with other extraction methods
Author(s) -
Oliveira Dayse A. S. B.,
Licodiedoff Silvana,
Furigo Agenor,
Ninow Jorge L.,
Bork Jonathan A.,
Podestá Rossana,
Block Jane Mara,
Waszczynskyj Nina
Publication year - 2017
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.13324
Subject(s) - yellowfin tuna , thunnus , tuna , docosahexaenoic acid , eicosapentaenoic acid , food science , chemistry , extraction (chemistry) , oleic acid , peroxide value , fishery , polyunsaturated fatty acid , fish meal , fish oil , fatty acid , chromatography , biology , biochemistry , fish <actinopterygii>
Summary This study evaluated the quality of oil extracted from yellowfin tuna ( Thunnus albacares ) by enzymatic hydrolysis (EHO) compared with oil extracted by traditional methods, such as the physical method of cooking and pressing after fishmeal production and the chemical solvent method. The oil extracted by EHO presented the lowest acidity (1.96% oleic acid) and peroxide indexes (5.14 mE q O 2 kg −1 of oil) and the highest levels of eicosapentaenoic acid (6.05g 100 g −1 ) and docosahexaenoic acid (27.15 g 100 g −1 ), two omega‐3 fatty acids with high nutritional value. Importantly, oil extraction from yellowfin tuna heads using EHO produced oil rich in omega‐3s with no oxidation. This study shows that this extraction method greatly increases the value of fish by‐products and increases the competitiveness of the fishing industry.