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Impact of pretreatment-assisted enzymatic extraction on recovery, physicochemical and rheological properties of oil from Labeo rohita head.

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Relation http://ir.cftri.com/14486/
https://doi.org/10.1111/jfpe.12990
 
Title Impact of pretreatment-assisted enzymatic extraction
on recovery, physicochemical and rheological properties
of oil from Labeo rohita head.
 
Creator Bruno, S. F.
Tanaji, G. Kudre
Bhaskar, N.
 
Subject Fish
06 Preservation and Storage
 
Description Effects of pretreatments, namely heating (HT), microwave (MW), and ultrasound (US) followed by
the enzymatic extraction on extraction yield, fatty acid profile (FAP), oxidative stability, and rheological properties of oil from Labeo rohita head (LRH) were investigated. MW and US pretreatments
showed higher oil recoveries ranged from 68.45 to 69.75% and 58.74 to 67.48%, respectively, as
compared to untreated LRH. US pretreatment enhanced the content of monounsaturated fatty acid
and polyunsaturated fatty acid of LRH oil. Furthermore, MW pretreatment reduced the stability
of LRH oil, while US pretreatment did not affect the oxidative stability of LRH oil as evidenced by
differential scanning calorimetry analysis and peroxide value, anisidine value, thiobarbituric acidreactive substances, and free fatty acid values. Besides, all oils behaved as Newtonian fluids. US
extracted oil has shown both the lowest apparent viscosity and sensitivity to temperature change
(Ea = 29.74 kJ/mol). Therefore, MW or US-assisted enzymatic extraction of LRH oil could be a good
alternative to conventional enzymatic extraction.
Practical applications
Microwave (MW) and ultrasound (US) pretreatments improved the extraction yield of oil significantly from Labeo rohita head (fish byproduct) compared to conventional enzymatic extraction.
The oil extracted by US pretreatment was found to have a high content in unsaturated fatty
acids and higher oxidative stability over enzymatic extracted oil. Thus, the results revealed that
the MW or US-assisted enzymatic extraction was a promising method for the improvement of
the extraction yield of Labeo rohita head oil with high quality.
 
Date 2020
 
Type Article
PeerReviewed
 
Format pdf
 
Language en
 
Identifier http://ir.cftri.com/14486/1/jfpe.12990.pdf
Bruno, S. F. and Tanaji, G. Kudre and Bhaskar, N. (2020) Impact of pretreatment-assisted enzymatic extraction on recovery, physicochemical and rheological properties of oil from Labeo rohita head. Journal of Food Engineering. ISSN 0260-8774