Abstract
In this study, the effect of a four-stage chemical refining process (degumming, neutralization, bleaching, deodorization) on the quality parameters, fatty acid composition and volatile compounds of crude oils produced from processing by-products of farmed fish species (tuna, seabass and gilthead seabream) was evaluated. The quality of the oils was compared to commercially available cod liver oil on the basis of free fatty acid, peroxide value, p-anisidine, total oxidation (TOTOX), thiobarbituric acid reactive species (TBARS), oxidative stability at 80, 100 and 120 °C, tocopherol content, and volatile components, while the fatty acid profile and the proportion of polyunsaturated fatty acids (PUFAs) were used as an indicator of the nutritional values of fish oils. Quality parameters of the studied oils and oil oxidative stability were enhanced with refining and were within the limits recommended for fish oils without the loss of PUFAs. In tuna by-product refined oils, the proportion of PUFAs was over 40%, with 30% of eicosapentaenoic and docosahexaenoic fatty acids. The volatile compounds of the oils were quantified (in mg/kg) and major components were 2,4-heptadienal, pentadecane, 2,4-decadienal, 2,4-nonadienal and dodecane. The use of aquaculture by-products as an alternative source for fish oil production could contribute to a more sustainable and profitable aquaculture production, providing economic benefits for the producers and setting new standards for a fish by-product disposal strategy.
Highlights
The total aquaculture production of finfish is estimated at 54.1 million tonnes with a moderate annual growth rate of 5.8% with 37 world countries producing more farmed than wild-caught fish [1]
The aim of this research was to: (i) Produce and characterize crude oils from processing by-products obtained from farmed fish; (ii) investigate the changes in fish oil characteristics during a four-stage refining process and differences in polyunsaturated fatty acids (PUFAs) composition between crude and refined oils; (iii) compare oils extracted from whole waste generated during tuna harvesting and tuna liver; (iv) report the characteristics of oil extracted from by-products obtained after filleting of farmed seabream and seabass; (v) compare the quality parameters and fatty acid composition of the obtained crude and refined oils with commercial cod liver oil in order to investigate the potential recycling of fish wastes for conversion into products of higher value
The express lipolysis and oxidation of fish oils are the results of high autolytic activity and high content of PUFAs in fish tissues
Summary
The total aquaculture production of finfish is estimated at 54.1 million tonnes with a moderate annual growth rate of 5.8% with 37 world countries producing more farmed than wild-caught fish [1]. With the intent of making fisheries more productive and sustainable, mariculture (marine aquaculture) of seabass (Dicentrarhus labrax) and gilthead seabream (Sparus aurata) has grown exponentially, with these two species almost entirely farmed in the Mediterranean. The species with the highest commercial value in the Mediterranean is the Atlantic bluefin tuna (Thunnus thynnus) with capture-based mariculture (capture of fish from the wild and their rearing in sea cages for periods ranging between 3 months to 2 years) [2]. To our knowledge there is no available data for utilization of farmed tuna or seabass and gilthead seabream by-products for fish oil production or any other purpose that would benefit the producers economically and could serve as a reference for a fish by-product disposal strategy
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