The Effect of Raw Material Freshness on Fish Oil Quality Produced in Fish Meal & Oil Plant

Year 2019, Volume: 4 Issue: 3, 473 - 479, 30.12.2019

Barış Bayraklı Hünkar Avni Duyar

https://doi.org/10.35229/jaes.636002

Cited By: 11

Abstract

The effect of raw material freshness on fish oil quality produced in
fish meal and oil factories in the Black Sea during 2007-2008 fishing season
was investigated. The fish oil was produced from anchovy (Engraulis encrasicolus) which were processed on catch day (D0), Day
1(D1), Day 2 (D2) and Day 3 (D3) after catching and TBA values of the fish oils
that having different freshness degree of raw material were determined as D0,
D1, D2 and D3. Total 31 fatty acids were identified and the total ratio of
identified fatty acids ranged between 87.35 ± 0.05% and 88.22 ± 0.14% among the
groups. In the freshest group (D0), the average saturated fatty acid (SFA) was
34.21% ± 0.069, the monounsaturated fatty acid (MUFA) ratio was 21.51% ± 0.083
and the polyunsaturated fatty acid (PUFA) amount was 32.04% ± 0.185. In the 1
day old material (D1), the average SFA was 34.17±0.127 %, the MUFA ratio was 21.73±0.22% and the PUFA amount was 32.32±0.043%. In the 2 days
old  material (D2), the average SFA was 34.06±0.029%, the MUFA ratio was 21.29±0.026% and the PUFA amount was 32.18±0.071%.In the 3 days old
material (D3), the average SFA was 34.48±0.057%, the MUFA ratio was 21.66±0.033% and the PUFA amount was 31.21±0.040%. Atherogenicity
index (AI) (mean and thrombogenicity index (TI) (mean) were calculated as 0.86
± 0.011 and 0.28 ± 0.006 respectively. Polyene index (PI) was 1.38 ± 0.001.
Based on the findings, the sooner the raw material is processed, the higher the
amount of PUFA will be present in fish oil. It can be recommended that the
factories that produce according to the feed law should produce the fish oil
that is rich in w3 and w6, according to the food law.

Keywords

Anchovy, Engraulis encrasicolus, Black Sea, Fatty Acids

References

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• Öksüz, A. & Özyılmaz, A. (2010). Changes in fatty acid compositions of Black Sea anchovy (Engraulis encrasicolus L. 1758) during catching season. Turkish Journal of Fisheries and Aquatic Sciences, 10, 381– 385.