استخلاص زيت الاسماك ومخلفاتها بتقنيات حديثة ودراسة صفاته النوعية: دراسة مرجعية

Asaad R. Al-Hilphy; Sabah Malik Al-Shatty; Atheer Abdul Amir Al-Mtury

doi:10.59743/jmset.v9i2.156

Authors

Asaad R. Al-Hilphy Department of Food Science, Collage of Agriculture, University of Basrah, Basrah, Iraq.
Sabah Malik Al-Shatty Department of Food Science, Collage of Agriculture, University of Basrah, Basrah, Iraq.
Atheer Abdul Amir Al-Mtury Department of Food Science, Collage of Agriculture, University of Basrah, Basrah, Iraq.

DOI:

https://doi.org/10.59743/jmset.v9i2.156

Keywords:

Quality characteristics, Extraction methods, Fish wastes

Abstract

In this review, using modern technologies in fish and waste oil extraction was reviewed. The extraction of fish waste oils by Infrared, Ohmic heating, and Solar extraction were very modern methods, and characterized by lower energy consumption, environmentally friendly and higher efficiency. Fish or fish waste oils are extracted by conventional methods such as hydraulic pressure, heat extraction and solvent extraction. These methods have major disadvantages affecting product quality. So, eco-friendly methods have been found such as supercritical fluids extraction, enzymatic decomposition, ultrasonic extraction and microwave extraction. However, they are economically expensive. About of 25% of the total fish production is discarded as a by-product or waste, and these wastes cause environmental pollution, while these wastes can be used as a source of enzymes and fats. The oil content in fish wastes ranges between (1.4-40.1)%. Furthermore, consumption of fish in the world is approximately 2% of fat and oil. Fish oils are mainly used as food, the pharmaceutical, and agricultural industries directly and as food additives or supplements. About 25-30 million tons of fish are produced around the world and 10 million tons of fish oils are used for various purposes. Only 5% is used to extract omega-3 fatty acids, and the rest is used in the food industry. The most prominent benefits of marine oils are lowering blood pressure, lowering triglycerides, slowing the incidence of atherosclerosis, reducing the incidence of heart disorders, sudden death, stroke, reducing postpartum diseases and depression, improving memory, improving vision, reducing the risk of Alzheimer's and dementia, and reducing arthritis. Immune system enhancement. In this study, the possibility of utilizing fish and their wastes in obtaining purified oil and using them for human consumption was discussed as one of the sources of fat-soluble vitamins or can be used for animal consumption by adding them with feed or diets or can be used in industrial fields such as waxing, washing, materials, rubber and lubricants.

References

أولا: المرجع باللغة العربية

الحسيني، خديجة صادق جعفر (2007). استخلاص الزيوت من الأسماك ومخلفاتها ودراسة صفاتها الكيميائية والفيزيائية واستخدامها في الأنظمة الغذائية والصناعية والدوائية أطروحة دكتوراه، كلية الزراعة، جامعة البصرة، العراق.

الحلفي، أسعد رحمان سعيد؛ الشطي، صباح مالك حبيب؛ المطوري، أثير عبد الامير عبد الجبار (2019). تصميم وتصنيع واختبار جهاز لاستخلاص الزيوت من مخلفات الأسماك بالأشعة تحت الحمراء. براءة اختراع، الجهاز المركزي للتقييس والسيطرة النوعية، وزارة التخطيط، العراق، رقم البراءة 5995، التصنيف الدولي C11B1/10، ص: 45.

الحلفي، أسعد رحمان سعيد؛ الشطي، صباح مالك حبيب؛ المطوري، أثير عبد الامير عبد الجبار (2020). تشخيص الأحماض الدهنية وتقدير فيتامين A و E لزيت أحشاء سمك الكارب (Cyprinus carpio) المستخلص بالأشعة تحت الحمراء، المجلة السورية للبحوث الزراعية، 7(1)، 185-197.

الدلالي، باسل كامل؛ الركابي، كامل حمودي (1988). كيمياء الأغذية، طبعة منقحة. مديرية دار الكتب للطباعة والنشر، جامعة الموصل.

الرقيعي، ابراهيم محمد (2011). الزيوت السمكية. العلوم والتقنية، 25(99)، 4-7.

الشطي، صباح مالك حبيب؛ الحلفي، أسعد رحمان سعيد؛ المطوري، أثير عبد الامير عبد الجبار (2019). تحسسين لون زيت مخلفات أسماك الكارب Cyprinus carpio المستخلص بالأشعة تحت الحمراء بطريقة سطح الاستجابة. مجلة علوم مجلة البحار والتقنيات البيئية، 5(2)، 25-44. DOI: https://doi.org/10.59743/jmset.v5i2.60

الطائي، منير عبود جاسم (2005). منتجات غذائية وصناعية ودوائية محضرة من الأسماك والروبيان ومخلفاتها. مجلة وادي الرافدين لعلوم البحار،20(1)، 157-170.

الطائي، منير عبود؛ والحسيني، خديجة صادق جعفر (2011). استخلاص الزيوت من الأسماك ومخلفاتها ودراسة صفاتها الكيميائية (قيمة الحموضة ونسبة الأحماض الدهنية الحرة وقيمة البيروكسيد). مجلة الكوفة للعلوم الزراعية، 3(عدد خاص)، 159-171.

العاني، ابتهال إسماعيل محمد (2001). دراسة الصفات الفيز وكيميائية لزيت الحبة السوداء (Nigella sativa L.) المحلية واستخدامه في تصنيع بعض الأغذية. رسالة ماجستير، قسم الاقتصاد المنزلي كلية التربية للبنات، جامعة بغداد.

عبد الحميد، عبد الحميد محمد (2003). الأسس العلمية لإنتاج الأسماك ورعايتها، ط 2. دار النشر للجامعات المصرية، القاهرة.

علي، مثنى فاضل (2018). جغرافية الطاقة: أسس ومشكلات، ط 1. دار صفاء للطباعة والنشر والتوزيع. عمان، المملكة الأردنية الهاشمية.

عويضة، عصام حسن حسين (2015). التغذية العلاجية. ط 1. مكتبة العبيكان للنشر، الرياض، المملكة العربية السعودية.

محمد، رضوان صدقي فرج (1995). التحاليل الطبيعية والكيمياوية للزيوت والدهون، ط 1. المكتبة الأكاديمية، القاهرة، مصر.

المطوري، أثير عبد الامير عبد الجبار (2019). دراسة كفاءة استخلاص زيت مخلفات الأسماك باستعمال جهاز مصمم محليا يعمل بالأشعة تحت الحمراء. رسالة ماجستير، قسم علوم الأغذية، كلية الزراعة، جامعة البصرة.

المطوري، أثير عبد الامير عبد الجبار؛ الشطي، صباح مالك حبيب؛ الحلفي، أسعد رحمان سعيد (2018). تأثير نوع العبوة على بعض الدلائل الكيميائية لزيت مخلفات اسماك الكارب Cyprinus carpio المستخلص بالأشعة تحت الحمراء. مجلة علوم البحار والتقنيات البيئية، 4(2)، 1-16. DOI: https://doi.org/10.59743/jmset.v4i2.79

ثانيا: قائمة المراجع باللغة الإنجليزية

Abd El-Rahman, F., Mahmoud, N., Badawy, A. E.; and Younis, S. (2018). Extraction of fish oil from fish viscera. Egyptian Journal of Chemistry, 61(2): 225-235. DOI: https://doi.org/10.21608/ejchem.2018.2798.1230

Abdulkadir, M.; Abubakar, G.I.; and Mohammed. A. (2010). Production and characterization of oil from fishes. ARPN Journal of Engineering and Applied Sciences, 5(7):1-5.

Abdullah, M. Z.; Guan, L.C.; Lim, K. C.; and Karim, A. A. (2004). The applications of computer vision and tomographic radar imaging for assessing physical properties of food. Journal of Food Engineering, 61: 125-135. DOI: https://doi.org/10.1016/S0260-8774(03)00194-8

Abdullah, S.; Abdul Mudalip, S. K.; Shaarani, S. Md.; and Che Pi, N.A. (2010). Ultrasound extraction of oil from Monopterus alpus: Effects of different ultrasonic power, solvent volume and sonication time. Journal of Applied Sciences, 10(21): 2713-2716. DOI: https://doi.org/10.3923/jas.2010.2713.2716

Ackman, R. G. (1994). Seafood lipids. In: Seafoods: Chemistry, Processing Technology and Quality. Shahidi, F. and Botta, J. R. (eds.). Blackie Academic and Professional, and Imprint of Chapman and Hall, London. DOI: https://doi.org/10.1007/978-1-4615-2181-5_4

Adeniyi, O. D. and Bawa, A. A. (2006). Mackerel (Scomber scrombrus) oil extraction and evaluation as raw materials for industrial utilization. Leonardo Journal of Sciences, 8: 33-42.

Adeoti, I.A. and Hawboldt, K. (2014). A review of lipid extraction from fish processing by- product for use as a biofuel. Biomass and Bioenergy, 63: 330-340. DOI: https://doi.org/10.1016/j.biombioe.2014.02.011

AHA (American Heart Association) (2002). Fish oil can lower your bad cholesterol. Diabetic Care, 25: 1704-1708. DOI: https://doi.org/10.2337/diacare.25.10.1704

Aidos, I. (2002). Production of high-quality fish oil from herring byproducts. Ph.D. Thesis, Wageningen University, The Netherlands.

Alfio, V. G., Manzo, C., and Micillo, R. (2021). From fish waste to value: An overview of the sustainable recovery of omega-3 for food supplements. Molecules, 26(4), 1002.‏ DOI: https://doi.org/10.3390/molecules26041002

Al-Hilphy, A. R. S. (2017). Food processing engineering by using infrared ray. Noor Publishing. German.

Al-Hilphy, A. R.; Al-Shatty, S. M.; Al-Mtury, A. A. A., and Gavahian, M. (2023). Solar energy-assisted extraction of carp fish viscera oil: New sustainable waste valorization platform. Waste and Biomass Valorization, pp. 1-15.‏

Al-Hilphy, A. R.; Al-Mtury, A. A. A.; Al-Shatty, S. M.; Hussain, Q. N., and Gavahian, M. (2022). Ohmic heating as a by-product valorization platform to extract oil from carp (Cyprinus carpio) viscera. Food and Bioprocess Technology, 15(11), 2515-2530. DOI: https://doi.org/10.1007/s11947-022-02897-y

Al-Hilphy, A. R., Al-Shatty, S. M., Al-Mtury, A. A. A., and Gavahian, M. (2023). Solar energy-assisted extraction of carp fish viscera oil: New sustainable waste valorization platform. Waste and Biomass Valorization, 1-15.‏ DOI: https://doi.org/10.1007/s12649-023-02265-7

Ali, M., Iqbal, F., Salam, A., Sial, F., and Athar, M. (2006). Comparative study of body composition of four fish species in relation to pond depth. International Journal of Environmental Science and Technology, 2(4), 359–364. DOI: https://doi.org/10.1007/BF03325897

Anonymous (2010). Omega-3 fatty acids, fish oil; alpha- linolenic acid. Mayo Clinic Staff. Natural Standard Research Collaboration. Available at: [www.naturalstandard.com].

Anonymous (2017). Standard for fish oils. CXS 329-2017. Codex Alimentarius Commission. FAO and WHO. Rome, Italy. 6p.

Arnesen, J.A. and Gildberg, A. (2007). Extraction and characterization of gelatin from Atlantic salmon (Salmo salar) skin. Bioresource Technology, 98(1), 53-57. DOI: https://doi.org/10.1016/j.biortech.2005.11.021

AVA (Agri- Food and Veterinary Authority of Singapore) (2005). Codex Alimentarius Stand 329-2017 codex standard for fish oil.

Babbit, K.J. (1990). Intrinsic quality and species of north pacific fish in making profits out of seafood wastes. In: Proceedings of the International Conference on Fish by Products. Keller, S. (ed.), 25–27 April 1990. University of Alaska Sea Grant, Fairbanks.

Barthet,V. J., Gordon, V., and Daun, J. K. (2008). Evaluation of a colorimetric method for measuring the content of FFA in marine and vegetable oils. Food Chemistry,111: 1064-1068. DOI: https://doi.org/10.1016/j.foodchem.2008.05.026

Beare-Rogers, J., Dieffenoacher, A., and Holm, J. V. (2001). Lexicon of lipid nutrition. IUPAC Technical report, International Union of Pure and Applied Chemistry. Pure Appl. Chem., 73(4), 685-744. DOI: https://doi.org/10.1351/pac200173040685

Bechtel, P. J. (2003). Properties of different fish processing by-products from pollock, cod and salmon. Journal of Food Processing and Preservation, 27(2), 101–116. DOI: https://doi.org/10.1111/j.1745-4549.2003.tb00505.x

Bhaskar, N., Sathisha, A.D., Sachindra, N. M., Sakhare, P. Z., and Mahendrakar, N. S. (2007). Effect of acid ensiling on the stability of visceral waste proteases of Indian Major Carp Labeo rohita. Journal of Aquatic Food Product Technology, 16(1), 73-86. DOI: https://doi.org/10.1300/J030v16n01_06

Bligh, E. G. and Dyer, W.J. (1959). A rapid method of total lipid extraction and purification. Canadian Journal of Biochemistry and Physiology, 37(8), 911-917. DOI: https://doi.org/10.1139/o59-099

Boran, G., Karacan, H., and Boran, M. (2006). Changes in quality of fish oils due to storage temperature and time. Food Chemistry, 98:(4), 693–698. DOI: https://doi.org/10.1016/j.foodchem.2005.06.041

Bórquez, R., Koller, W. D., Wolf, W., and Spieß, W. (1997) A rapid method to determine the oxidation kinetics of n-3 fatty acid in fish oil. LWT - Food Science and Technology, 30(5), 502-507. DOI: https://doi.org/10.1006/fstl.1996.0216

Brajadottir, M. (2001). Endogenous antioxidants in fish. M.Sc. Thesis. Department of Food Science. University of Iceland. pp,1-59.

Campbell, E.D., Baker, N., Bandurraga, M., Belcher, M., Heckel, C., Hodgson, A., Hughes, J., Ingala, T., Lampert, D.,, Louis, D. McCaskill, G., McNeill, G., Nugent, M., Paladini, E. D., Price, J., Reddy, R., Sharp, J., Smith, S., Strayer, D., Wainwright, B., and Waldinger, L. (1999). Food fats and oils. Institute of Shortening and Edible Oils. In: 8th Edn., The Technical Committee of the Institute of Shortening and Edible Oils, Inc.. Available at [www.iseo.org].

Carola, R., Harley, J. P., and Noback, R.C. (1992). Human anatomy and physiology, 3rd ed. T. Howard Publishers. 750p.

Carvajai, A.K. and Mozuraityte, R. (2016). Fish oils production and properties. In: Encyclopedia of food and Health. Caballero, B.; Finglas, P. and Toldrá, F. (eds.). Academic Press. pp, 693-698. DOI: https://doi.org/10.1016/B978-0-12-384947-2.00294-4

Chakrabarty, M. M. (2003). Chemistry and technology of oils and fats. Allied Publisher PVT. Ltd., New Delhi, India. 760p.

Chimsook, T. and Wannalangka, W. (2015). Effect of microwave pretreatment on extraction yield and quality of catfish oil in Northern Thailand. MATEC Web of Conferneces,35: 1-5. DOI: https://doi.org/10.1051/matecconf/20153504001

Choe, E. and Min, D. B. (2006). Mechanisms and factors for edible oil oxidation. Comprehensive Reviews in Food Science and Food, 5(4), 169-186. DOI: https://doi.org/10.1111/j.1541-4337.2006.00009.x

Chow, C.K. (2000). Fatty acids in foods and their health implications, 2ndedn., Marcel Dekker, New York, USA.

Costa, C., Antonucci, F., Pallottino, F., Aguzzi, J., Sun, D., and Menesatti, P. (2011). Shape analysis of agricultural products: A review of recent research advances and potential application to computer vision. Food and Bioprocess Technology, 4(5), 673–692. DOI: https://doi.org/10.1007/s11947-011-0556-0

Crexi, V. T., Souza‐Soares, L.A., and Pinto, L. A. A. (2008). Carp (Cyprinus carpio) oils obtained by fishmeal and ensilage processes: Characteristics and lipid profiles. International Journal of Food Science and Technology, 44(8),1642-1648. DOI: https://doi.org/10.1111/j.1365-2621.2009.01982.x

Dahel, K., Hill, G., and Holman, R. (2008). The thiobarbituric acid reaction and the autoxidation of polyunsaturated fatty acid methyl ester. Arch. Biochem. Biophys., 98, 253 258. DOI: https://doi.org/10.1016/0003-9861(62)90181-9

Deepika, D., Vegneshwaran, V. R., Julia, P., Sukhinder, K. C., Sheila, T., Heather, M., and Wade, M. (2014). Investigation on oil extraction methods and its influence on Omega-3 content from cultured Salmon. J. Food Process Technol.,5(12), 1-13. DOI: https://doi.org/10.4172/2157-7110.1000401

Du, C. and Sun, D. (2004). Recent developments in the applications of image processing techniques for food quality evaluation. Trends in Food Science and Technology, 15, 230-249. DOI: https://doi.org/10.1016/j.tifs.2003.10.006

Egan, H., Kirk, R.S., and Sawyer, R. (1988). Pearson's chemical analysis of foods. 8th edn., Longman Scientific Technical. The Bath Press, UK, 591p.

El-Hady, L. D. (1984). Studies on some fish oils. PhD Thesis. Department of Food Science, Faculty of Agriculture, Ain Shams University, 106 p.

Engelmann, J. I., Silva, P. P., Igansi, A. V., Pohndorf, R. S., Cadaval Jr, T. R. S., Crexi, V. T., and Pinto, L. A. A. (2018). Structured lipids by swine lard inter-esterification with oil and esters from common carp viscera. Journal of Food Process Engineering,41(4), 1-9. DOI: https://doi.org/10.1111/jfpe.12679

Esteban, M. B., García, A. J., Ramos, P. A. Q., and Márquez, M. C. (2007). Evaluation of fruit vegetable and fish wastes as alternative feedstuffs in pig diets. Waste Management, 27(2), 193-200. DOI: https://doi.org/10.1016/j.wasman.2006.01.004

Fadhil, A. B., Ahmed, A. I. and Salih, H. (2017). A production of liquid fuels and activated carbons from fish waste. Fuel, 187, 435-445. DOI: https://doi.org/10.1016/j.fuel.2016.09.064

Fahy, E., Cotter, D., Sud, M., and Subramaniam, S. (2011). Lipid classification, structures and tools. Biochem. Biophys. Acta, 1811, 637-647. DOI: https://doi.org/10.1016/j.bbalip.2011.06.009

Fang, Y., Gu, S., Liu, S., Zhang, J., Ding, Y., and Liu, J. (2018). Extraction of oil from high-moisture tuna liver by subcritical dimethyl ether: Feasibility and optimization by the response surface method. RSC Advances, 8, 2723-2732. DOI: https://doi.org/10.1039/C7RA12948C

FAO (Food and Agriculture Organization) (2018). The state of world fisheries and aquaculture. Meeting the sustainable development goal, Rome, Italy.

Fawole, O. O., Ogundiran, M. A., Ayandiran, T. A., and Olagunju, O. F. (2007). Proximate and mineral composition in some selected fresh water fishes in Nigeria. Internet Journal of Food Safety, 9, 52-55.

Frankel, E. N. (2005). Lipid oxidation, 2nd edn. Bridgewater, England: The Oily Press. DOI: https://doi.org/10.1533/9780857097927

FSSAI (Food Safety and Standards Authority of India) (2012). Oils and Fats. Ministry of Health and Family Welfare Government of India,110p.

Gbogouri, G. A., Linder, M., Fanni, J., and Parmentier, M. (2006). Analysis of lipids extracted from salmon (Salmo salar) heads by commercial proteolytic enzymes. European Journal of Lipid Science and Technology, 108(9), 766-775. DOI: https://doi.org/10.1002/ejlt.200600081

Ghaedian, R., Coupland, J. N., Decker, E. A., and McClemets, J. D. (1998). Ultrasonic determination of fish composition. Journal of Food Engineering, 35(3), 323-337. DOI: https://doi.org/10.1016/S0260-8774(98)00027-2

Gildberg, A. (2001). Utilization of male arctic capelin and Atlantic cod intestines for fish sauce Production-Evaluation of fermentation conditions. Bioresource Technology, 76(2), 119–123. DOI: https://doi.org/10.1016/S0960-8524(00)00095-X

Gulrajani, M. L. (2010). Colour measurement principles advances and industrial applications. Woodhead Publishing Limited, 402p.

Gunawan, M., Triatmo, T. A., and Rahayu, A. (2003). Food analysis: Determination of peroxide and fatty acids free of soybean oil with a variation of frying. (Analisis Pangan: Penentuan Angka Peroksida dan Asam Lemak Bebas pada Minyak Kedelai - dengan Variasi Menggoreng). JSKA, 6(3), 6p. [In Indonesian]. DOI: https://doi.org/10.14710/jksa.6.3.13-16

Hatcher, D. W., Symons, S.J., and Manivannan, U. (2004). Developments in the use of image analysis for the assessment of oriental noodle appearance and color. Journal of Food Engineering, 61, 109-117. DOI: https://doi.org/10.1016/S0260-8774(03)00192-4

Hultin, H.O. (1994) Oxidation of lipids in seafoods. In: Seafoods: Chemistry, Processing Technology and Quality. Shahidi, F. and Botta, J.R. (Eds.). Chapman and Hall, London, UK, pp, 49–74. DOI: https://doi.org/10.1007/978-1-4615-2181-5_5

Hulya, C. (2002). Commercial fish oil. Trakya Unvi. Bilimsol Arastirmalar Dergisl B. serisicilt, 3(1), 1-6.

Huss, H. H. (1995). Quality and quality changes in fresh fish. FAO Fisheries Technical Paper, 348. Rome, Italy.

Immanuel, G. and Palavesam, A. (2010). Comparative study on the liver fatty acid profiles of the red toothed trigger fish (Odonus niger) from southwest coast of India. Iranian Journal of Fisheries Sciences, 9(1), 97-110.

Ivar, S. (2003). Proteolytic conversion of cod viscera to ingredients for microbial growth media. Norwegian University of Life Sci., pp.11-29.

Jabeen, F. and Chaudhry, A. S. (2010). Chemical compositions and fatty acid profiles of three freshwater fish species. Food Chemistry, 125(3), 991-996. DOI: https://doi.org/10.1016/j.foodchem.2010.09.103

Jayasinghe, P. (2010). Biofuels from fish waste from remote fish processing plants in Newfoundland and Labrador. M.Sc. Thesis. Faculty of Engineering and Applied Science, Memorial University, Newfoundland, 182p.

Junker, B., Lester, M., Brix, T., Wong, D., and Nuechterlein, J. (2006). Next generation, pilot-scale continuous sterilization system for fermentation media. Bioprocess and Biosystems Engineering, 28(6), 351-378. DOI: https://doi.org/10.1007/s00449-005-0041-0

Kechaou, E. S., Dumay, J., Donnay-Moreno, C., Jaouen, P., Gouygou, J. P., Bergé, J. P., and Amar, R. B. (2009). Enzymatic hydrolysis of cuttlefish (Sepia officinalis) and sardine (Sardina pilchardus) viscera using commercial proteases: Effects on lipid distribution and amino acid composition. Journal of Bioscience and Bioengineering, 107(2), 158–164. DOI: https://doi.org/10.1016/j.jbiosc.2008.10.018

Khaild, K., Musa, M., Jusoff, K., Abdullah, R., Md, Z. M., and Somsudin, A. (2011). Lowering of palm oil cloud point by enzymatic acidolysis. World Appl. Sci. J., 12, 28-31.

Kim, S. K. (2014). Seafood processing by-products: Trends and applications. Springer Science Business Media, New York, 597p. DOI: https://doi.org/10.1007/978-1-4614-9590-1

Koddami, A., Ariffin, A.A., Baker, J., and Ghazali, H. M. (2009). Fatty acid profile of the oil extraction from fish waste (head, intestine, and liver) (Sardinella lemuru). World Applied Science Journal,7(1), 127-131.

Koohyar, F. (2013). Refractive index and its applications. Journal of Thermodynamics and Catalysis, 4(2), 1000e117. DOI: https://doi.org/10.4172/2157-7544.1000e117

Krishnamurthy, K., Khurana, H. K., Jun, S., Irudayaraj, J., and Demirci, A. (2008). Infrared heating in food processing: An overview. Comprehensive Reviews in Food Science and Food Safety, 7(1), 2-13. DOI: https://doi.org/10.1111/j.1541-4337.2007.00024.x

Kristinsson, H. G. and Rasco, B.A. (2000). Biochemical and functional properties of atlantic salmon (Salmo salar) muscle proteins hydrolyzed with various alkaline proteases. J. Agric. Food Chem., 48 (3), 657–666. DOI: https://doi.org/10.1021/jf990447v

Kulås, E. and Ackman, R.G. (2001). Different tocopherols and the relationship between two methods for determination of primary oxidation products in fish oil. J. Agric. Food Chem., 49: 1724-1729. DOI: https://doi.org/10.1021/jf0011541

Kuvendziev, S., Lisichkov, K., Zekovic, Z., Marinkovski, M., and Musliu, Z.H. (2018). Supercritical fluid extraction of fish oil from common carp (Cyprinus carpio L.) Tissues. The Journal of Supercritical Fluids,133, Part 1, 528-534. DOI: https://doi.org/10.1016/j.supflu.2017.11.027

Ladikos, O. and Lougovois, V. (1999). Lipid oxidation in muscles food: A review. Food Chemistry, 35, 295-298. DOI: https://doi.org/10.1016/0308-8146(90)90019-Z

Lattef, M. (2012). Pulsed ultrasound-assisted solvent extraction of oil from soybeans and microalgae. MSc. Thesis. Department of Bioresource Engineering. McGill University, Montreal, Canada, 81p.

Laufenberg, G., Kunz, B., and Nystroem, M. (2003). Transformation of vegetable waste into value added products: (A) the upgrading concept; (B) practical implementations. Bioresource Technology, 87(2), 167–198. DOI: https://doi.org/10.1016/S0960-8524(02)00167-0

Lembke, P. (2013). Production techniques for omega-3 In: Omega6/3 fatty acids: Functions, sustainability strategies and perspectives. De Meester, F., Watson, R., and Zibadi, S. (eds.), Springer Science Business Media, New York.

Ligor, M., Olszowy, P. and Buszewski, B. (2012). Application of medical and analytical methods in Lyme borreliosis monitoring. Analytical and Bioanalytical Chemistry, 402(7), 2233-2248. DOI: https://doi.org/10.1007/s00216-011-5451-z

Linder, M., Fanni, J., and Parmentier, M. (2005). Proteolytic extraction of salmon oil and PUFA concentration by lipases. Marine Biotechnology, 15, 70-76. DOI: https://doi.org/10.1007/s10126-004-0149-2

Luque de Castro, M.D. and Priego, C. (2010). Soxhlet extraction: Past and present panacea. Journal of Chromatography A, 1217(16), 2383–2389. DOI: https://doi.org/10.1016/j.chroma.2009.11.027

Machado, M. D. S., Zuvanov, V. C., Rojas, E. E. G., Zuniga, A. D. G., and Costa, B.D.S. (2012). Thermophysical properties of biodiesel obtained from vegetable oils: Corn, soy, canola and sunflower. Centro Cientifico – Goiania, 8(14), 917-926.

Magdy, R. M. E. (2015). Chemical and technological studies on protein and fish oil. MSc. Thesis. Food Science Department, Faculty of Agriculture, Minia University, 115 p.

Maroon, J. C. and Bost, J. W. (2006). Omega-3 fatty acids (fish oil) as an anti-inflammatory: An alternative to nonsteroidal anti-inflammatory drugs for discogenic pain. Surgical Neurology, 65(4), 326-331. DOI: https://doi.org/10.1016/j.surneu.2005.10.023

Mayer, P. A. (2000). Harper's biochemistry, 25th edn. Appleton and Lange, Connecticut, Stanford, pp, 282-287.

Mercer, P. and Armenata R.E. (2011). Developments oil extraction from microalgae. Eur. J. Lipid Sci. Technol.,113, 539-547. DOI: https://doi.org/10.1002/ejlt.201000455

Merkle, S., Giese, E., Rohn, S., Karl, H., Lehmann, I., Wohltmann, A., and Fritsche J. (2017). Impact of fish species and processing technology on minor fish oil components. Food Control, 73 (Part B), 1379-1387. DOI: https://doi.org/10.1016/j.foodcont.2016.11.003

Min, D.B. and Boff, J.M. (2002) Chemistry and reaction of singlet oxygen in food. Comp.Rev. Food Sci. F, 1, 58-71. DOI: https://doi.org/10.1111/j.1541-4337.2002.tb00007.x

Ming, T.C., Ramli, N., Lye, O.T., Said, M., and Kasim, Z. (2005). Strategies for decreasing the pour point and cloud point of palm oil products. Eur. J. lipid Sci. Technol., 107, 505-512. DOI: https://doi.org/10.1002/ejlt.200400944

Modest, M. F. and Mazumder, S. (2023). Radiative heat transfer. 4th edn., Academic Press. Elsevier, UK, 987p.

Moreau, R. A. and Kamal-Eldin, A. (2009). Gourmet and health promoting specialty oils. AOCS Press, Urbana, Illinois, USA.

Murray, J. and Burt, J. R. (2001). The composition of fish. Ministry of Technology. Torry Research Station. Torry Advisory Note, No. 38

Nazir, N., Diana, A., and Sayuti, K. (2017). Physicochemical and fatty acid profile of fish oil from head of Tuna (Thunnus albacares) extracted from various extraction method. International Journal on Advanced Science, Engineering and Information Technology, 7(2), 709-715. DOI: https://doi.org/10.18517/ijaseit.7.2.2339

Nhat, D.M. and Hoang, L. V. (2010). The oxidation of fish oil during extraction process and storage. Vietnam Journal of Science and Technology, 48(5), 113-121.

Nielsen, S. S. (2017). Food analysis laboratory manual, 3rd edn., USA Springer International Publishing. DOI: https://doi.org/10.1007/978-3-319-44127-6

Norziah, M.H., Nuraini, J., and Lee, K. Y. (2009). Studies on the extraction and characterization of fish oil from wastes of seafood processing industry. As. J. Food Ag-Ind., 2(4), 959-973.

Nowak, D. and Lewicki, P.P. (2004). Infrared drying of apple slices. Innovative Food Science and Emerging Technologies, 5(3), 353-360. DOI: https://doi.org/10.1016/j.ifset.2004.03.003

Nuñez, G.C. (2007). Quality and stability of Cuban shark liver oil: Comparison with Icelandic cod liver oil. Final Project, Fisheries Training Programme. The United Nations University, Reykjavik, Iceland.

Nuraini, J., Norziah, M. H., Tagally, B. Z., Lim, M. N., and Zilah, A. (2008). Extraction of Fish oil from fish waste from surimi processing plant. International Conference on Environmental Research and Technology(ICERT), Conference, 28th to 30th May 2008 Penang, Malaysia.

Odunaike, K., Akinyemi, L.P., Laoye, J.A., Williams, A.O., and Ogunmoroti, O.T. (2013). Estimation of the physical characteristics of some locally and imported edible vegetable oils samples in Nigeria. International Journal Engineering and Applied Sciences, 4(6), 19-27.

Oliveira, L. E., Barboza, J. C. S., and Da Silva, M. L. C. P. (2013). Production of ethylic biodiesel from Tilápia visceral oil. Proceedings of the International Conference on Renewable Energies and Power Quality (ICREPQ’13), 20-22. DOI: https://doi.org/10.24084/repqj11.412

Oluwaniyi, O. O. and Dosumu, O. O. (2009). Preliminary studies on the effect of processing methods on the quality of three commonly consumed marine fishes in Nigeria. Biochemistry, 21(1), 1-7.

Ovissipour, M., Kenari, A. A., Motamedzadegan, A., and Nazari, R. M. (2012). Optimization of enzymatic hydrolysis of visceral waste proteins of Yellowfin tuna (Thunnus albacares). Food and Bioprocess Technology, 5(2), 696–705. DOI: https://doi.org/10.1007/s11947-010-0357-x

Pan, Z. and Atungulu, G. G. (2011). Infrared heating for food and agricultural processing. CRC Press, U.S.A., 284p. DOI: https://doi.org/10.1201/9781420090994

Pathare, P. B., Opara, U. L., and Al-Said, F. A. (2012). Colour measurement and analysis in fresh and processed foods: A review. Food and Bioprocess Technology, 6(1), 36-60. DOI: https://doi.org/10.1007/s11947-012-0867-9

Pedreschi, F., Aguilera, J. M., and Brown, C.A. (2000). Characterization of food surfaces using scale-sensitive fractal analysis. Journal of Food Process Engineering, 23(2), 127-143. DOI: https://doi.org/10.1111/j.1745-4530.2000.tb00507.x

Petrov, B. F. (2023). Development of methodology for creating technologies for processing low-grade semi-finished products of fish oils and fat waste. Vestnik of MSTU, 26(3), 264–271. [In Russian]. DOI: https://doi.org/10.21443/1560-9278-2023-26-3-264-271

Pokorny, J. and Dicffenbacher, A. (1989). Determination of 2-thiobarbituric acid value: Direct method. Pure and Applied Chemistry, 61(6), 1165-1170 DOI: https://doi.org/10.1351/pac198961061165

Ramakrishnan, V. V., Ghaly, A. E., Brooks, M. S., and Budge, S.M. (2013). Extraction of oil from mackerel fish processing wastes using alcalase enzyme. Enzyme Engineering, 2(2), 10p.

Ramalhosa, M.J., Paige, P., Morais, S., Rui Alves, M., Delerue-Matos, C., and Oliveira, M.B.P.P. (2012). Lipid content of frozen fish: Comparison of different extraction methods and variability during freezing storage. Food Chemistry, 13, 328-336. DOI: https://doi.org/10.1016/j.foodchem.2011.07.123

Richardson, R. I., Enser, M., and Vatansever, L. (1997). The oxidative stability of minced beef from steers supplements of n-3 polyunsaturated fatty acid. Proceeding of British Society of Animal Science, p. 45.

Ristic, M.D., Filipovic, S.S., and Sakac, M.L. (2002). Liquid protein feedstuffs from freshwater fish by-products as a component of animal feed. Roumanian Biotechnological Letters, 7(3), 729–736.

Ritter, J.C.1., Budge, S.M., and Jovica, F. (2013). Quality analysis of commercial fish oil preparations. J. Sci. Food Agric., 93, 1935-1939. DOI: https://doi.org/10.1002/jsfa.5994

Rizliya, V. and Mendis, E. (2014). Biological physical and chemical properties of fish oil and industrial applications. In: Seafood processing By-products: Trends and Applications. Kim, S.K.(ed.), Springer Science Business Media, New York, pp, 285-313. DOI: https://doi.org/10.1007/978-1-4614-9590-1_14

Rosenthal, I. (1992). Electromagnetic radiations in food science. Berlin: Springer-Verlag, Springer Science Business Media, New York. DOI: https://doi.org/10.1007/978-3-642-77106-4

Rubio-Rodríguez, N., de Diego, S. M., Beltrán, S., Jaime, I., Sanz, M. T., and Rovira, J. (2008). Supercritical fluid extraction of the omega-3 rich oil contained in hake (Merluccius capensis–Merluccius paradoxus) by-products: Study of the influence of process parameters on the extraction yield and oil quality. The Journal of Supercritical Fluids, 47(2), 215-226. DOI: https://doi.org/10.1016/j.supflu.2008.07.007

Rubio-Rodríguez, N., de Diego, S. M., Beltrán, S., Jaime, I., Sanz, M. T., and Rovira, J. (2012). Supercritical fluid extraction of fish oil from fish by-products: A comparison with other extraction methods. Journal of Food Engineering, 109(2), 238-248. DOI: https://doi.org/10.1016/j.jfoodeng.2011.10.011

Rustad, T. (2003). Utilization of marine by-products. Electronic Journal of Environmental, Agricultural and Food Chemistry, 2(4), 458–463.

Sahena, F., Zaidul, I. S. M., JIinap, S., Yazid, A. M., Khatib, A., and Norulaini, N. A. N. (2010). Fatty acid compositions of fish oil extracted from different parts of Indian mackerel (Rastrelliger kanagurte) using various techniques of supercritical CO2 extraction. Food Chemistry, 120(3), 879-885. DOI: https://doi.org/10.1016/j.foodchem.2009.10.055

Sahin, S. and Sumnu, S. G. (2006). Physical properties of foods. New York: Springer.

Sakai, N. and Hanzawa, T. (1994). Infrared heating for food and agricultural processing. Trends in Food Science and Technology, 5, 357–362. DOI: https://doi.org/10.1016/0924-2244(94)90213-5

Sakamoto, A., Saotome, M., Iguchi, K., and Maekawa, Y. (2019). Marine-Derived Omega-3 polyunsaturated fatty acids and heart failure: Current understanding for basic to clinical relevance. International Journal of Molecular Sciences, 20(16), 4025. DOI: https://doi.org/10.3390/ijms20164025

Salwanee, S., Wan Aida, W. M., Mamot, S., and Maskat, M. Y. (2013). Effects of enzyme concentration, temperature, pH and time on the degree of hydrolysis of protein extract from viscera of tuna (Euthynnus affinis) by using alcalase. Sains Malaysiana, 42(3), 279–287.

Santos, F. F., Malveira, J. Q., Cruz, M. G., and Fernandes, F. A. (2010). Production of biodiesel by ultrasound assisted esterification of Oreochromis niloticus oil. Fuel, 89, 275-279. DOI: https://doi.org/10.1016/j.fuel.2009.05.030

Sarker, M. Z. I., Selamat, J., Habib, A. S. M. A., Ferdosh, S., Akanda, M. J. H., and Jaffri, J. M. (2012). Optimization of supercritical CO2 extraction of fish oil from viscera of African catfish (Clarias gariepinus). International Journal of Molecular Sciences, 13(9), 11312–11322. DOI: https://doi.org/10.3390/ijms130911312

Sathivel, S. (2005). Oil from fish processing byproducts and underutilized fish as a viable renewable resource for biodiesel production. Fishery Industrial Technology Center, University of Alaska Fairbanks. USA. Pacific Fisheries Technologists 57th Annual Meeting, March 5th - 8th, 2005, p.31

Schumann, K. and Siekmann, K. (2005). Soaps. In: Ullmann's Encyclopedia of Industrial Chemistry. Wiley-VCH, Weinheim.

Scrimgeou, C. (2005). Chemistry of fatty acid. In: Bailey's industrial oil and fat products. Shahidi,F.(Ed.). 6th edn. Wiley-Interscience, 6:1-43.

Shabanikakroodi, S. (2014). Characterization of oil from liver and visceral fats of patin (Pangasianodon hypothalamu s. Sanvage) and its use in hand cream preparation. PhD Thesis. The schools of graduates studies University Putra Malaysia,138p.

Shaine, K. T., Bozell, P., Wallace, R., Peterson, E., and Moens, L. (2004). Biomass oil analysis: Research needs and Recommendations. Technical Report., pp, 1-87.

Shaltout, O. E. (1989). Chemical and technological characteristics of new minced carp (Cyprinus carpio) meat, blends in relation to its frozen storage stability and quality attributes. Ph.D. Thesis, Faculty of Agriculture, Alexandria University.

Shamsudin, S. and Salimon, J. (2006). Physicochemical characteristics of Aji-Aji fish Seriola nigrofasciata lipids. Malaysia Journal of Analytical Sciences, 10(1), 55-58.

Staby, A. and Mollerup, J. (1993). Separation of constituents of fish oil using supercritical fluids: A review of experimental solubility, extraction, and chromatographic data. Fluid Phase Equilibr., 91, 349–386. DOI: https://doi.org/10.1016/0378-3812(93)85109-Y

Stansby, M. E. (1990). Nutritional properties of fish oil for human consumption-modern aspects. In: Fish Oils in Nutrition, Stansby, M. E. (ed.). Van Nostrand, Reinhold, New York, pp: 289-308.

Sunarya, M. H. H. and Taylor, K. D. (1991). Extraction and composition of dogfish liver oil. Proceedings of Yogjakarta, Indonesia, September 24-27.

Sündermann, A., Eggers, L. F., and Schwudke, D. (2016). Liquid extraction: Bligh and Dyer. In: Encyclopedia of Lipidomics. Wenk, M. R. (ed.), Dordrecht: Springer Netherlands, pp, 1-4. DOI: https://doi.org/10.1007/978-94-007-7864-1_88-1

Suseno, S. H., Nurjanah, N., Yoshiara, Y., and Saraswati, S. (2015). Determination of extraction temperature and period of fish oil from Tilapia (Oreochromis niloticus) by-product using wet rendering method. KnE Life Sciences, 1: 125-135. DOI: https://doi.org/10.18502/kls.v1i0.96

Szczepanik, G. and stodolnik, L. (2003). The effects of the composition of fatty acids of Baltic fishes and frozen storage process on the antioxidant activity of aqueous extracts of rosemary and sage, as well as BHA and Endox Acta ichtyol. Piscat., 33(1), 57-74 DOI: https://doi.org/10.3750/AIP2003.33.1.05

Tate, R. E., Watts, K. C., Allen, C. A. W., and Wilkie, K. I. (2005). The viscosities of three biodiesel fuels at temperatures up to 300°C. Fuel, 85(7-8), 1010-1015. DOI: https://doi.org/10.1016/j.fuel.2005.10.015

Taylor, K.D.A., Himonides, A., and Alasalver, C. (2007). Increased processed flesh yield by recovery from marine by-products. In: Maximizing the Value of Marine By-Products. Shahidi, F. (Ed.). CRC Press, Boca Raton, FL, USA, pp, 91-106. DOI: https://doi.org/10.1533/9781845692087.1.91

Thomas, A. (2005). Fats and fatty oils. In: Ullmann's Encyclopedia of Industrial Chemistry. Wiley-VCH, Weinheim.

Uddin, M. S., Ahn, H. M., Kishimura, H., and Chun, B. S. (2009). Production of valued materials from squid viscera by subcritical water hydrolysis. Journal of Environmental Biology, 31(5), 675-679.

Ukekpe, U., Gashua, I. B. and Okoye, U. J. (2014). Evaluation of rancidity rate of oil in selected fish species harvested from Hadejia- Nguru wetlands Nigeria. Int. J. Curr. Microbiol. App. Sci., 3(11), 122-128.

Vandermey, P. A. and Khan, M. A. (1987). Thiamin retention and sensory quality of infrared and conventionally broiled beef loin steaks for foodservice use. Journal of Food Service Systems, 4(3), 143-152. DOI: https://doi.org/10.1111/j.1745-4506.1986.tb00106.x

Wang, C., Zhu, L., and Brewer, M. S. (1979). Comparison of 2-thiobarbituric acid reactive substances determination methods in various types of frozen, fresh meat. Journal of Food Lipids, 4(2), 87-96. DOI: https://doi.org/10.1111/j.1745-4522.1997.tb00083.x

Wang, L. and Weller, C.L. (2006). Recent advances in extraction of nutranceuticals from plants. Trend in Food Science and Technology,17(6), 3003-3012. DOI: https://doi.org/10.1016/j.tifs.2005.12.004

Whittle, K. J. and Howgate, P. (2000). Glossary of fish technology terms a selection of terms. Fisheries Industries Division of the Food Agriculture Organization of the United Nations, pp,1-63.

Xavier Eugien, L. (2014). Investigation on the production of fish oil from Lesser Sardines and oil Sardines of Muttom Kanyakumari, Tamil Nadu. Ph.D. Thesis, Annamalai University, India, 116p.

Xiao, L. I., Ji, Y. U., Zhaoshuo, Y. U., Wenjiao, L., and Zhong Xing, M. A. (2017). Ultrasound assisted extraction of Bighead carp viscera oil and Its physiochemical properties. Journal of Jishou University (Natural Sciences Edition), 38(1), 49-55.

Yunus, W. M. M. (2009). Refractive Index and fourier trans from infrared spectra of virgin Coconut Oil Virgin olive oil. American Journal of Applied Sciences, 6(2), 328-331. DOI: https://doi.org/10.3844/ajassp.2009.328.331

Zachariassen, K. E. and Kristiansen, E. (2000). Ice nucleation and ant nucleation in nature. Cryobiology, 41(4), 257–279. DOI: https://doi.org/10.1006/cryo.2000.2289