Comparisons of chemical and physical properties of catfish oils prepared from different extracting processes

Document Type

Article

Publication Date

3-1-2009

Abstract

Four different catfish oil extraction processes were used to extract oil from catfish viscera: process CF1 involved a mixture of ground catfish viscera and water, no heat treatment, and centrifugation; process CF2 involved ground catfish viscera (no added water), heat treatment, and centrifugation; process CF3 involved a mixture of ground catfish viscera and water, heat treatment, and centrifugation; process CF4 involved ground catfish viscera, enzymatic hydrolysis, and centrifugation. Chemical and physical properties of the resulting of catfish oils were evaluated. The CF4 process recovered significantly higher amounts of crude oil from catfish viscera than the other 3 extraction methods. The CF4 oil contained a higher percent of free fatty acid and peroxide values than CF1, CF2, and CF3 oils. Oleic acid in catfish oil was the predominant fatty acid accounting for about 50% of total fatty acids. Weight loss of oils increased with increasing temperatures between 250 and 500 °C. All the catfish oil samples melted around -32 °C regardless of the extraction methods. The flow behavior index of all the oil samples was less than 1, which indicated that the catfish oils exhibited non-Newtonian fluid behavior. The apparent viscosity at -5 and 0 °C was significantly higher (P < 0.05) than those at 5, 10, 15, 20, 25, and 30 °C. The average magnitude of activation energy for apparent viscosity of the oil was higher for CF2 than CF1, CF3, and CF4. © 2009 Institute of Food Technologists®.

Publication Source (Journal or Book title)

Journal of Food Science

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