Characterization of Refmed Oils from Atlantic Salmon Belly as Affected by Degumming

• Main Authors: Klaypradit, Wanwimol, Worawattanamateekul, Wanchai, Taksima, Takunrat, Intharapongnuwat, Watinee
• Format: Article in Journal/Newspaper
• Language: English
• Published: Journal of Fisheries and Environment , Faculty of Fisheries, Kasetsart University 2014
• Subjects: Atlantic salmon
• Online Access: https://www.tci-thaijo.org/index.php/JFE/article/view/80558

This study was carried out to produce crude salmon oil from salmon bellies and purified oil by three purification stages: degumming with three different agents (hot water, 85% phosphoric acid, and 0.3% citric acid), neutralization with alkali, and bleaching with activated carbon. The crude and purified oils were analyzed for yield, peroxide value, p-anisidine value, free fatty acid, heavy metal and fatty acid composition. The results showed that yield of refined salmon oil was 33.7% of raw material used. Free fatty acid content, and peroxide and p-anisidine values were within acceptable ranges which indicated that the refined oil produced was of an acceptable quality. The degummed oil using citric acid and phosphoric acid had reduced iron and copper contents when compared to those formed in oil degummed with hot water, and the values were within the standard for edible fish oil. Besides fatty acid composition, refined oil showed a higher percentage of monounsaturated fatty acids and polyunsaturated fatty acids. The ratio of omega-3 to omega-6 fatty acids was about 1.58-2.17.