Journal
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
Volume 54, Issue 6, Pages 1377-1383Publisher
SPRINGER INDIA
DOI: 10.1007/s13197-017-2549-0
Keywords
Common Kilka oil; Oil extraction; Oil stability; Oxidative quality; Oil color quality
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This study aimed to evaluate the impact of various oil extraction procedures on yield, color properties, fatty acid profile and oxidative stability of common Kilka (Clupeonella cultriventris caspia) oil. The supercritical fluid extraction (SFE) with carbon dioxide, than other techniques (wet reduction, ammonia and enzymatic extractions), showed the highest oil yield (96.94%), the best oxidative and color characteristics, with 0.68 mg KOH/g oil, 2.62 meq O-2/kg oil, 6.5 and 5.36 in terms of acid value (AV), peroxide value (PV), yellowness and redness, respectively, and have the highest total of unsaturated fatty acids average (10.33), especially the omega-3 family. Furthermore, the oil obtained by SFE had the best oxidative parameters; AV, PV and thiobarbituric acid values, during the whole 90 days of storage time at 4 A degrees C. Therefore, the SFE is the most effective procedure at obtaining the oil from common Kilka tissue than other methods studied in this research.
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