Storage stability and quality of polyunsaturated fatty acid rich oil fraction from longtail tuna (thunnus tonggol) head using supercritical extraction

• Main Authors: Ferdosh, Sahena, Sarker, Md. Zaidul Islam, Nik Abdul Rahman, Nik Norulaini, Jinap, Selamat, Haque, Akanda Mohamed Jahurul, Mohd Omar, A.K.
• Format: Article
• Language: English
• Published: Taylor & Francis Online 2014
• Subjects: TP368 Food processing and manufacture
• Online Access: http://irep.iium.edu.my/33166/1/Cyta_storage_papter_Sahena.pdf; http://irep.iium.edu.my/33166/; http://dx.doi.org/10.1080/19476337.2013.811296

The polyunsaturated fatty acids (PUFA)-rich fish oil fractionated from tuna head using supercritical carbon dioxide (SC-CO2) were stored at 4°C and –18°C for 60 days to study the storage stability. The changes in fatty acids, iodine value (IV), peroxide value (PV), acid value (AV), and saponificat...