Characterization of Fish Oil from Mackerel (Scomber japonicus) Canning By Product
Keywords:
by product, DHA, EPA, fish oil, mackerelAbstract
Fish oil of mackerel canning by product is a potential source of omega-3 but has not been fully utilized.  Mackerel oil had higher levels of EPA and DHA, respectively 7.31% and 19.22%. The value of free fatty acids (FFA) 4%, acid value (AV) 7.95 mg KOH/g, peroxide value (PV) 6.27 meq/kg, anisidine value (AnV) 11.12 meq/kg and total oxidation value (Totox) 23.65 meq/kg. Determination of heavy metals Cd, Pb, Ni, As and Hg obtained results of Ni and Pb levels above the limit of IFOS standard ≤ 0.1 ppm, respectively 0.926 ppm of Ni and 13.52 ppm of Pb.
References
Aidos I., Jacobsen C., Jensen B., Luten J.B., Van Der Padt A., Boom R.M., “Volatile Oxidation Products Formed in Crude Oil Herring Under Accelerated Oxidation Conditionsâ€, Journal of Lipid Science Technology 4: 148-161, 2002.
[AOAC] Association of Official Analytical Chemist, Official Method of Analysis of the Association of Official Analytical Chemist, Association of Analytical Chemist, Inc., Virginia, USA, 2005.
[AOCS] American Oil Chemists' Society, Official Methods and Recommended Practices of the American Oil Chemists' Society, 5 th ed., AOCS Press, Champaign, 1998.
[BSN] National Standardization Organization, SNI No 7387:2009, Maximum Limit of Heavy Metal Impurities in Food, Jakarta, 2009.
Bae J.H., Yoon S.H., Lim S.Y., “Heavy Metal Contents and Chemical Compositions of the Atlantic (Scomber scombrus), Blue (Scomber australasicus), and Chub (Scomber japonicus) Mackerel Musclesâ€, Food Sci. Biotechnol. 20:709-714, 2011.
Bae J.H., Lim S.Y., “Effects of Season on the Heavy Metal Contents and Chemical Compositions of Chub Mackerel (Scomber japonicus) Muscleâ€, J. Food Sci; 77: T52-T57, 2012.
Bae J.H. Lim S.Y., “Comparative Study of the Concentration of Mercury and Lead and the Chemical Characteristics of Japanese and Korean Chub Mackerel (Scomber japonicus Houttuyn, 1782) in the East China Seaâ€, Afr. J. Agric. Res. Vol. 8 (3), pp. 269-273, 2013.
Bimbo A.P., Guidelines for Characterising Food Grade Fish Oil Volume 9. No. 5, International Fishmeal and Oil Manufacturers Association, 1998.
Boadi N.O., Twumasi S.K., Badu M., Osei I., “Heavy Metal Contamination in Canned Fish Marketed in Ghanaâ€, Am. J. Sci. Ind. Res., 2 (6): 877-882, 2011.
Boran G., Karacam H., “Seasonal Changes in Proximate Composition of Some Fish Species from the Black Seaâ€, Turkish Journal of Fisheries and Aquatic Sciences 11: 01-05, 2011.
[P2HP] Directorate General of Fishery Product Processing and Marketing, Data Calculation Large Industrial Production Volume, Jakarta, 2012.
Gunstone F.D., Vegetable Oils in Food Technology: Composition, Properties and Uses. Blackwell Publishing Ltd., CRC Press, Oxford, UK, PP. 352. 2002.
Huynh M., Kitts D.D., Hu C., Trites A.W., “Comparison of Fatty Acid Profiles of Spawning and Non-spawning Pacific Herring,Clupea harengus pallasiâ€, Comparative Biochemistry and Physiology Part B, 146, 504–511, 2007.
[IFOS] International Fish Oils Standard. Fish Oil Purity Standards. http://www.omegavia.com/best-fish-oil-supplement-3/ [April 2nd 2014], 2011.
Kiessling A., Pickova J., Eales J.G., Dosanjh B., Higgs D., “Age, Ration Level, and Exercise Affect the Fatty Acid Profile of Chinook Salmon (Oncorhynchus tshawytscha) Muscle Differentlyâ€, Aquaculture, 243, 345–356, 2005.
[KKP] Ministry of Marine Affairs and Fisheries, Import Statistic of Fishery Product 2011, Jakarta, 2012.
Lim S.Y., “Effects of Catch Areas on the Chemical Composition and Concentration of Heavy Metals Chub Mackerel (Scomber japonicus)’, Life Science Journal; 9 (3), 2012.
Nakamura Y., Ando M., Seoka M., Kawasaki K., Tsukamasa Y., “Changes of Proximate and Fatty Acid Compositions of the Dorsal and Ventral Ordinary Muscles of the Full-Cycle Cultured Pacific Bluefin Tuna Thunnus orientalis with the Growthâ€, Food Chemistry, 103, 234–241, 2007.
Perrin J.L., Determination of Alteration. In: Karleskind A, Wolff JP. (Eds.) Oils and Fats, Manual vol. 2. Lavoisier Publishing, Paris (France), 1996.
Rodriguez N.R., Beltran S., Jaime I., Sara M., Sanz M.T., Carballido J.R., “Production of Omega-3 Polyunsaturated Fatty Acid Concentratesâ€, Journal of Innovation Food Science and Emerging Technologies 11 (1): 1-12, 2010.
Russo G.L., “Dietary n-6 and n-3 Polyunsaturated Fatty Acids: From Biochemistry to Clinical Implications in Cardiovascular Preventionâ€, Biochemical Pharmacology, 77. pp.937– 946, 2009.
Taha 'n J.E., Sanchez J.M., Granadillo V.A., Cubillan H.S., Romero R.A., “Concentration of Total Al, Cr, Cu, Fe, Hg, Na, Pb, and Zn in Commercial Canned Seafood Determined by Atomic Spectrometric Means After Mineralization by Microwave Heatingâ€, Journal of Agricultural and Food Chemistry 43, 910-915, 1995.
Downloads
Published
Issue
Section
License
- Papers must be submitted on the understanding that they have not been published elsewhere (except in the form of an abstract or as part of a published lecture, review, or thesis) and are not currently under consideration by another journal published by any other publisher.
- It is also the authors responsibility to ensure that the articles emanating from a particular source are submitted with the necessary approval.
- The authors warrant that the paper is original and that he/she is the author of the paper, except for material that is clearly identified as to its original source, with permission notices from the copyright owners where required.
- The authors ensure that all the references carefully and they are accurate in the text as well as in the list of references (and vice versa).
- Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Attribution-NonCommercial 4.0 International that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
- Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.
- Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (See The Effect of Open Access).
- The journal/publisher is not responsible for subsequent uses of the work. It is the author's responsibility to bring an infringement action if so desired by the author.
