Investigation of Nutritional and Chemical Quality of Fish Oil Obtained by Cold Extraction from Sea Bass (Dicentrarus labrax) By-Products
Project no. 30767 · Status: Kapanmış (Yayın bekleniyor) · 2023
Summary
<p>Value-added biological products are obtained by processing aquaculture by-products and/or residues. Fish oil production from by-products by supercritical fluid, microwave, ultrasound and enzyme assisted extraction methods is important in terms of circular economy due to the recovery of a value added product. Polyunsaturated fatty acids contained in fish oil become prone to lipid oxidation under the influence of external factors such as heat and oxygen. In this project, it was aimed to utilise the by-products of sea bass (Dicentrarchus labrax) after processing as fillets. Fish oil was obtained from fresh and frozen/thawed sea bass processing by-products. Oxidation values (TBA, peroxide value, acid value, anisidine value, totox value and UV spectroscopic indices) of the obtained fish oil were analysed. The efficiency of the extracted fish oil will be calculated and the fatty acid composition will be analysed. The amount of Omega 3 and Omega 6 fatty acids will give information about the nutritional quality of the fish oil. The physical properties of the fish oil were studied by colour (CIELab), viscosity and refractive index.</p>