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Enzymatic extraction of oil from yellowfin tuna (Thunnus albacares) by‐products: a comparison with other extraction methods |
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| Authors: | Dayse A. S. B. de Oliveira Silvana Licodiedoff Agenor Furigo Jr Jorge L. Ninow Jonathan A. Bork Rossana Podestá Jane Mara Block Nina Waszczynskyj |
| Affiliation: | 1. Graduate Program in Fishing Engineering, Federal Institute of Espírito Santo – IFES, Piúma, ES, Brazil;2. Department of Chemistry Engineering and Food Engineering, Federal University of Santa Catarina, Florianópolis, SC, Brazil;3. Department of Food Science and Technology, Federal University of Santa Catarina, Florianópolis, SC, Brazil;4. Post Graduate in Food Engineering, Federal University of Paraná, Curitiba, PR, Brazil |
| Abstract: | 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 mEq O2 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. |
| Keywords: | Extraction fish oil fishing industry omega‐3 yellowfin tuna by‐products |