Quality assessment of Nile tilapia and hybrid sorubim oils during low temperature storage
In this study, fish oils were extracted from mechanically deboned Nile tilapia (Oreochromis niloticus) and hybrid sorubim (Pseudoplatystoma corruscansxP. fasciatum) meats. Low-temperature (40 °C) heating and filtration method were used. These oils were evaluated to determine their oxidative and hydrolytic stability during 180 days of storage at −18 °C. The results indicated that storage conditions preserved the quality of both oils for 105 days. Thereafter, the oils gradually underwent hydrolytic and oxidative degradation, reaching acidity indices of 1.67±0.04 and 2.67±0.03 mgKOH/g, and peroxide values of 4.89±0.03 and 3.24±0.05 meq/kg in Nile tilapia and hybrid sorubim oils, respectively.
Journal: Food Bioscience - Volume 16, 1 December 2016, Pages 1–4