Recovery and Characterization of Sardine Oil Extracted by Ph Adjustment.
From: Oregon State University Seafood Laboratory, Room 253, 2001 Marine Drive, Astoria, Oregon 97103, USA.
Journal of agricultural and food chemistry
- Publish Date: Mar 2007
- ISSN: 0021-8561
- Volume: 55
- Issue: 5
- Pages: 1808-13
- Medium: Print
- Language: English
- Citation (JAMA): Okada Tomoko, Morrissey Michael T, et al. Recovery and Characterization of Sardine Oil Extracted by Ph Adjustment.. J. Agric. Food Chem. Mar 2007;55:1808-13
Abstract
A new oil extraction method involving pH adjustment was developed and compared with the traditional heat extraction method. Sardine oil was obtained by adjusting the pH to the isoelectric point (pI) of sardine muscle (pH 5.5) using HCl or food-grade organic acids [with/without calcium (Ca)] followed by centrifugation. Oil extracted with citric acid plus Ca showed the best quality, along with good recovery, the lowest haze value, and the highest n-3 polyunsaturated fatty acid content. All oils extracted by pH adjustment exhibited high stability against oxidation supported by low conjugated dienes and thiobarbituric acid reactive substance level with fewer impurities compared to the heat process. There was a significant beneficial effect of Ca addition prior to pH adjustment in terms of lipid oxidation stability and color of the final products. The pH adjustment method is a novel process for oil extraction and a promising method that can be utilized for high-oil pelagic species such as Pacific sardines.
Mesh Headings (Keywords): Animals, Color, Fatty Acids, Fish Oils, Fish Proteins, Heat, Hydrogen-Ion Concentration, Lipid Peroxidation, Lipids, Muscles
Check for Full Text / PubMed Unique Identifier (PMID): 17295510
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