Food and Fermentation Industries >

2025 , Vol. 51 >Issue 18: 52 - 60

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.041888

Study on establishment of oxidation dynamic model and quality change principle during tuna liver oil subcritical extraction

  • WANG Wenjie ,
  • SHI Lei ,
  • AN Xiaoxue ,
  • DING Yuting ,
  • ZHOU Xuxia
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  • 1(College of Food Science and Technology, Zhejiang University of Technology, Zhejiang Key Laboratory of Green, Low-carbon and Efficient Development of Marine Fishery Resources, National R&D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou 310014, China)
    2(Food Science Research Institute of Zhangzhou, Zhangzhou 363000, China)

Received date: 2024-12-18

  Revised date: 2025-01-06

  Online published: 2025-10-16

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Abstract

Subcritical extraction has demonstrated high extraction rate and oxidative stability in the application of separating functional marine lipids, but there is a lack of oxidation monitoring and nutritional quality change principle of fish oil during this processing.The subcritical extraction of tuna liver oil was carried out at three temperatures, including 30 ℃, 40 ℃, and 50 ℃.Through the analysis of the changes of peroxide value, acid value, and anisidine value with time, the correlation between the three indexes was analyzed, and a first-order oxidation kinetic model based on acid value was established.Changes in nutrient content such as unsaturated fatty acids and fat-soluble vitamins were evaluated.Results showed that in the subcritical extraction process, the acid value as the main oxidation index could show the dynamic change law of oil quality in the extraction, and the extraction temperature showed a great influence, and the extraction temperature should be appropriately reduced to improve the oxidation stability of the oil.The prolongation of extraction time and the increase of temperature can lead to an increase in the composition of saturated fatty acids and a decrease in the content of eicosapentaenoic acid, docosahexaenoic acid, and vitamins in tuna liver oil.

Key words： subcritical extraction; oxidation stability; dynamic models; unsaturated fatty acid; fat-soluble vitamins

Cite this article

WANG Wenjie , SHI Lei , AN Xiaoxue , DING Yuting , ZHOU Xuxia . Study on establishment of oxidation dynamic model and quality change principle during tuna liver oil subcritical extraction[J]. Food and Fermentation Industries, 2025 , 51(18) : 52 -60 . DOI: 10.13995/j.cnki.11-1802/ts.041888

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