Processing and characterisation of low cost Balistid fish Sufflamen capistratus liver oil for edible purpose

The physico-chemical properties of liver oil from low cost Balistid fish Sufflamen capistratus extracted by Soxhlet, Bligh and Dyer, direct steaming, solar extraction and Mc Gill and Moffat methods were assessed. The oil yield was high (70.3%) in Soxhlet method when compared with other methods. The...

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Bibliographic Details
Published in:Food chemistry 2009-07, Vol.115 (2), p.430-435
Main Authors: Immanuel, G., Sathasivan, S., Shankar, V. Selva, Peter, M.J. Punitha, Palavesam, A.
Format: Article
Language:English
Subjects:
acidity
Balistidae
Biological and medical sciences
Bligh and Dyer
carotenoids
Direct steaming
Fat industries
fish liver oils
Food engineering
Food industries
free fatty acids
Fundamental and applied biological sciences. Psychology
General aspects
heavy metals
Liver oil
Mc Gill and Moffat
melting point
mineral content
physicochemical properties
polyunsaturated fatty acids
PUFA
refractive index
S. capistratus
Solar extraction
solidification
Soxhlet
Sufflamen
Sufflamen capistratus
vitamin K
water content
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Summary:The physico-chemical properties of liver oil from low cost Balistid fish Sufflamen capistratus extracted by Soxhlet, Bligh and Dyer, direct steaming, solar extraction and Mc Gill and Moffat methods were assessed. The oil yield was high (70.3%) in Soxhlet method when compared with other methods. The physical properties such as solidification point, melting point, refractive index and moisture content of the extracted oil samples were differed between methods. The chemical properties like the acid value, free fatty acid (FFA) level and carotenoid content of the individual oil samples were showed extraction methods dependant variation. Fatty acid content was also showed variation between methods; polyunsaturated fatty acid (PUFA) content was high (23.07%) in Bligh and Dyer method. In all the oil samples, fat soluble vitamin K was more when compared with the other tested vitamins. Irrespective of methods of extraction, permissible level of heavy metals and minerals were recorded in the oil samples.
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2008.12.023