Separation and quality of fish oil from precooked and non-precooked tuna heads


Suganya Chanthachum, D. of Food Tech., F. of Agro-Industry, PSU.
Soottawat Benjakul, Asst. Prof., D. of Food Tech., F. of Agro-Industry, PSU.
Nisit Sriwirat, D. of Food Tech., F. of Agro-Industry, PSU.
Corresponding e-mail : bsoottaw@ratree.psu.ac.th

Grant : Graduate School, PSU.
Published : Food Chemistry 2000, 69 : 289-294
Key words : fish oil, precooked and non-precooked tuna, crude oil, tuna heads

Separation of crude oil from precooked and non-precooked skipjack tuna heads by a wet reduction method was carried out. Both heating temperature and time affected the separation and oil quality. Optimum conditions for separation of crude oil involved heating samples at 85^oC for 30 min., followed by pressing at 140 tons/m² using a hydraulic press. Yields of crude oil prepared from pre-cooked and non-precooked samples were 2.8 and 4.8%, respectively. Crude oil obtained from non-precooked samples showed markedly higher quality than that from precooked samples. Crude oil from precooked samples had a higher peroxide value and much darker colour than that from non-precooked samples. However, crude oil from precooked samples had higher DHA (25.5%) than that from non-precooked samples (18.8%).

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