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Quality Characteristics of Refined Squid ( Todarodes pacificus ) Oil as an Alternative Resource for Omega‐3 Fatty Acids
Author(s) -
Park JoungHyun
Publication year - 2017
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/jfpp.12780
Subject(s) - eicosapentaenoic acid , food science , docosahexaenoic acid , peroxide value , fish oil , polyunsaturated fatty acid , squid , chemistry , fatty acid , omega 3 fatty acid , tuna , acid value , raw material , fishery , biology , fish <actinopterygii> , biochemistry , organic chemistry
To evaluate refined squid ( Todarodes pacificus ) oil (SO) as an alternative resource for omega‐3 fatty acids (ω‐3 FA), acid value (AV), peroxide value (PV), and ω‐3 FA contents of the SO were determined and compared with those of marine origin oils. Oxidative stability was also monitored during storage (50C, 92 days). AV (0.31 ± 0.05), PV (1.39 ± 0.39); the contents of docosahexaenoic acid (27.9 ± 0.3%) and eicosapentaenoic acid (15.8 ± 1.6%) of the refined SO were improved compared with 22.67, 3.0; 23.4 and 11.4% of raw SO, respectively, with no heavy metals. ω‐3 FA contents showed the amount order of SO (57.30%), tuna oil (33.51%), salmon oil (30.62%), and harp seal oil (14.70%). AV (0.32–0.94) and PV (0.63–2.03) of the SO were less than the limits for edible oils throughout the storage. These results indicate that the refined SO is able to be served as an alternative resource for omega‐3 FA. Practical Applications Refined squid ( Todarodes pacificus ) oil showed good qualities in terms of oxidative stability and ω‐3 fatty acids contents without heavy metals. The refined SO showed the highest ω‐3 FA contents (57.3%) among the commercial marine origin oils, such as salmon oil, tuna oil and harp seal oil. Oxidative stability of the SO was found through AV (0.32–0.94) and PV (0.63–2.03) during storage at 50C for 92 days. The refined SO could be a good functional food and pharmaceutical ingredient as an alternative resource for ω‐3 fatty acids.