Effects on ethyl esterification and quality of refined yellowfin tuna oil

  • CAO Zhenhai ,
  • TAO Ningping ,
  • DENG Shanggui
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  • 1(College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China)
    2(Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation, Shanghai 201306, China)
    3(College of Food and Pharmacy, Zhejiang Ocean University, Zhoushan 316000, China) 4 (Zhejiang Xingye Group Coporation Limited, Zhoushan 316000, China)

Received date: 2021-07-30

  Revised date: 2021-08-16

  Online published: 2022-08-19

Abstract

To explore the influence of the quality of fish oil on the physical and chemical properties of fish oil ethyl ester, oil from yellowfin tuna with high peroxide value (12.16 meq/kg) and high anisidine value (21.87) and its refined oil were used inthis study as raw materials to prepare fish oil ethyl ester. The physical and chemical indicators, heavy metal content, fatty acid composition, oxidation stability and main flavor components were measured, and Fourier infrared spectrometer was used to characterize fish oil andethylester.The results showed that the yields of crude oil esterified oil and refined oil esterified oil were 84.60% and 92.69%, respectively.The conversion rate of ethyl esterification were 93.99% and 94.84%, respectively, and the physical and chemical indexes and heavy metal content were in line with the polyene fish oil industry standard (SC/T 3503—2000). The refining and esterification process did not change the fatty acid content and composition, and improved its oxidative stability. The rancimat method prediction of the shelf life of the two esterified oils at room temperature 25 ℃ were 180.50 and 176.50 h, respectively. In addition, the (E)-2-hexenal and ethyl heptanoate produced during the esterification process gave the esterified oil a unique grassy and fruity fragrance, which could be effectively distinguished from the glyceride-type fish oil flavor. In addition, the characteristic peak of ethoxy C—O at 1 036 cm-1 in the infrared spectrum could be used as an indicator for the rapid detection of oil types. This research provides experimental basis for the production and functional development of fish oil ethyl ester.

Cite this article

CAO Zhenhai , TAO Ningping , DENG Shanggui . Effects on ethyl esterification and quality of refined yellowfin tuna oil[J]. Food and Fermentation Industries, 2022 , 48(14) : 39 -47 . DOI: 10.13995/j.cnki.11-1802/ts.028799

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