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Pregled bibliografske jedinice broj: 993320

Production and characterization of crude oils from seafood processing by-products


Šimat, Vida; Vlahović, Jelena; Soldo, Barbara; Generalić Mekinić, Ivana; Čagalj, Martina; Hamed, Imen; Skroza, Danijela
Production and characterization of crude oils from seafood processing by-products // Food Bioscience, 33 (2020), 100484, 8 doi:10.1016/j.fbio.2019.100484 (međunarodna recenzija, članak, znanstveni)


CROSBI ID: 993320 Za ispravke kontaktirajte CROSBI podršku putem web obrasca

Naslov
Production and characterization of crude oils from seafood processing by-products

Autori
Šimat, Vida ; Vlahović, Jelena ; Soldo, Barbara ; Generalić Mekinić, Ivana ; Čagalj, Martina ; Hamed, Imen ; Skroza, Danijela

Izvornik
Food Bioscience (2212-4292) 33 (2020); 100484, 8

Vrsta, podvrsta i kategorija rada
Radovi u časopisima, članak, znanstveni

Ključne riječi
Fish by-products ; Fatty acids ; Sardine ; Sardina pilchardus ; Tuna ; Thunnus thynnus ; Seabass ; Dicentrarchus labrax ; Seabream ; Sparus aurata

Sažetak
Fish processing facilities generate and discharge substantial amounts of waste that contains considerable amount of lipid rich with long-chain omega-3 polyunsaturated (PUFA) fatty acids. Thus these by-products (heads, gut content, liver) could be converted into value-added products such as fish oil that has many applications as animal feed, cosmetics, and human nutrition. The potential utilization of fish by-products from different species (farmed bluefin tuna, sardine and farmed seabass and seabream) and different origin (wild and farmed) for oil production was investigated. The yield, physicochemical quality, fatty acid profile and nutritive value of the oils were determined and compared to the control oil. Among oils from different by-products, the yield ranged from 4.13 to 33.38 %, being the highest in oil from tuna liver. In terms of oxidative stability, tuna and farmed fish by-product oils had the lowest free fatty acid, peroxide, TOTOX and anisidine value. The crude oil stability at 80 and 100°C was related to the α-tocopherol content and naturally present α-tocopherol in fish oils (obtained through fish diet) had better oxidative protection than when it was added to the oil post-extraction. The predominant fatty acids in investigated oils were palmitic (C16:0 ; 12.16-22.14%), oleic (C18:1n-9c ; 8.48-18.37%), palmitoleic (C16:1 ; 3.55-8.81), eicosapentaenoic (EPA ; C20:5n-3 ; 3.33-14.20%) and docosahexaenoic acid (DHA ; C22:6 ; 8.26-21.29%). The n-3/n-6 ratio of the oils showed value ranged from 0.66 in farmed fish by-product oil to 11.04 in sardine oil. Fish by-products may be valuable source of quality fish oil and represent a good strategy to add economic value to the wastes since this latter is a problem related to food security, the environment and also it directly impact the profitability of the fish industries.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija



POVEZANOST RADA


Projekti:
HRZZ-IP-2014-09-6897 - Istraživanje bioaktivnih spojeva iz dalmatinskog bilja: njihov antioksidacijski karakter i utjecaj na enzimsku inhibiciju i zdravlje (BioActCom) (Miloš, Mladen, HRZZ - 2014-09) ( POIROT)

Ustanove:
Kemijsko-tehnološki fakultet, Split,
Prirodoslovno-matematički fakultet, Split,
Sveučilište u Splitu Sveučilišni odjel za studije mora

doi

Citiraj ovu publikaciju

Šimat, Vida; Vlahović, Jelena; Soldo, Barbara; Generalić Mekinić, Ivana; Čagalj, Martina; Hamed, Imen; Skroza, Danijela
Production and characterization of crude oils from seafood processing by-products // Food Bioscience, 33 (2020), 100484, 8 doi:10.1016/j.fbio.2019.100484 (međunarodna recenzija, članak, znanstveni)
Šimat, V., Vlahović, J., Soldo, B., Generalić Mekinić, I., Čagalj, M., Hamed, I. & Skroza, D. (2020) Production and characterization of crude oils from seafood processing by-products. Food Bioscience, 33, 100484, 8 doi:10.1016/j.fbio.2019.100484.
@article{article, year = {2020}, pages = {8}, DOI = {10.1016/j.fbio.2019.100484}, chapter = {100484}, keywords = {Fish by-products, Fatty acids, Sardine, Sardina pilchardus, Tuna, Thunnus thynnus, Seabass, Dicentrarchus labrax, Seabream, Sparus aurata}, journal = {Food Bioscience}, doi = {10.1016/j.fbio.2019.100484}, volume = {33}, issn = {2212-4292}, title = {Production and characterization of crude oils from seafood processing by-products}, keyword = {Fish by-products, Fatty acids, Sardine, Sardina pilchardus, Tuna, Thunnus thynnus, Seabass, Dicentrarchus labrax, Seabream, Sparus aurata}, chapternumber = {100484} }
@article{article, year = {2020}, pages = {8}, DOI = {10.1016/j.fbio.2019.100484}, chapter = {100484}, keywords = {Fish by-products, Fatty acids, Sardine, Sardina pilchardus, Tuna, Thunnus thynnus, Seabass, Dicentrarchus labrax, Seabream, Sparus aurata}, journal = {Food Bioscience}, doi = {10.1016/j.fbio.2019.100484}, volume = {33}, issn = {2212-4292}, title = {Production and characterization of crude oils from seafood processing by-products}, keyword = {Fish by-products, Fatty acids, Sardine, Sardina pilchardus, Tuna, Thunnus thynnus, Seabass, Dicentrarchus labrax, Seabream, Sparus aurata}, chapternumber = {100484} }

Časopis indeksira:


  • Current Contents Connect (CCC)
  • Web of Science Core Collection (WoSCC)
    • Science Citation Index Expanded (SCI-EXP)
    • SCI-EXP, SSCI i/ili A&HCI
  • Scopus


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