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

Authors : Barış BAYRAKLI, Hünkar Avni DUYAR

Pages : 473-479

Doi:10.35229/jaes.636002

View : 42 | Download : 14

Publication Date : 2019-12-30

Article Type : Research Paper

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 insert ignore into journalissuearticles values( Engraulis encrasicolus ); which were processed on catch day insert ignore into journalissuearticles values(D0);, Day 1insert ignore into journalissuearticles values(D1);, Day 2 insert ignore into journalissuearticles values(D2); and Day 3 insert ignore into journalissuearticles values(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 insert ignore into journalissuearticles values(D0);, the average saturated fatty acid insert ignore into journalissuearticles values(SFA); was 34.21% ± 0.069, the monounsaturated fatty acid insert ignore into journalissuearticles values(MUFA); ratio was 21.51% ± 0.083 and the polyunsaturated fatty acid insert ignore into journalissuearticles values(PUFA); amount was 32.04% ± 0.185. In the 1 day old material insert ignore into journalissuearticles values(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 insert ignore into journalissuearticles values(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 insert ignore into journalissuearticles values(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 insert ignore into journalissuearticles values(AI); insert ignore into journalissuearticles values(mean and thrombogenicity index insert ignore into journalissuearticles values(TI); insert ignore into journalissuearticles values(mean); were calculated as 0.86 ± 0.011 and 0.28 ± 0.006 respectively. Polyene index insert ignore into journalissuearticles values(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 w 3 and w 6, according to the food law.
Keywords : Anchovy, Engraulis encrasicolus, Black Sea, Fatty Acids

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