Investigating the impact of wet rendering (solventless method) on PUFA-rich oil from catfish ( Clarias magur ) viscera.

Autor:	Dave J; School of Food-Industry, King Mongkut's Institute of Technology Ladkrabang, Bangkok, 10520, Thailand.; Kantaben Kashiram Institute of Agricultural Sciences and Research, Ganpat University, Mehsana, Gujarat, 384012, India., Ali AMM; School of Food-Industry, King Mongkut's Institute of Technology Ladkrabang, Bangkok, 10520, Thailand., Kumar N; Department of Food Science and Technology, National Institute of Food Technology Entrepreneurship and Management, Kundli, Sonipat, Haryana, 131028, India., Nagarajan M; Department of Fish Processing Technology, Tamil Nadu Dr. J Jayalalithaa Fisheries University, Dr. M.G.R Fisheries College and Research Institute, Ponneri, 601204, Tamil Nadu, India., Kieliszek M; Department of Food Biotechnology and Microbiology, Institute of Food Sciences, Warsaw University of Life Sciences - SGGW, Nowoursynowska 159 C, 02-776, Warsaw, Poland., Bavisetty SCB; School of Food-Industry, King Mongkut's Institute of Technology Ladkrabang, Bangkok, 10520, Thailand.
Jazyk:	angličtina
Zdroj:	Open life sciences [Open Life Sci] 2024 Jul 17; Vol. 19 (1), pp. 20220903. Date of Electronic Publication: 2024 Jul 17 (Print Publication: 2024).
DOI:	10.1515/biol-2022-0903
Abstrakt:	Catfish ( Clarias magur ) is a popular freshwater fish food worldwide. The processing of this fish generates a significant amount of waste, mainly in the form of viscera, which constitutes around 10-12% of the fish's total weight. This study was focused on extracting polyunsaturated fatty acid (PUFA)-rich oil from catfish viscera, aiming to enhance the extraction process and make the production of oil and handling of fish byproducts more cost-effective. The wet reduction method, a solvent-free approach, was used for extraction, with yield optimization done via the Box-Behnken design. The resulting oil was evaluated for its oxidative quality and chemical characteristics. The optimal conditions for the wet rendering process were as follows: viscera to water ratio, 1:0.5 (w/v); temperature, 90℃; and time, 20 min, yielding 12.40 g/100 g of oil. The oil extracted under optimal wet rendering conditions had quality and oxidative stability comparable to solvent extraction and fewer secondary oxidation compounds. This oil had a higher PUFA content, specifically a 4:1 ratio of omega 6 to omega 3. Such oil, derived from catfish viscera, is suitable for the food industry due to its solvent-free extraction method. Competing Interests: Conflict of interest: Marek Kieliszek, who is the co-author of this article, is a current Editorial Board member of Open Life Sciences. This fact did not affect the peer-review process. Authors state no conflict of interest. (© 2024 the author(s), published by De Gruyter.)
Databáze:	MEDLINE
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