Storage stability of fish oil from Langkawi Island, Malaysia

Fish oils extracted from 6 species of marine fin fish caught from Pulau Tuba area, near Langkawi Island, a famous tourism destination in Malaysia, were evaluated for their oxidative stability during storage at both -27 and 4℃. The five fish species were “kerisi” (threadfin breams, Scomberomorus comm...

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Main Authors:	Jaswir, Irwandi, Osman, Farida, Khatib, Alfi, Khan Chowdhury, Ahmed Jalal
Format:	Article
Language:	English
Published:	Japanese Society for Food Science and Technology 2009
Subjects:	TP368 Food processing and manufacture
Online Access:	http://irep.iium.edu.my/8245/ http://irep.iium.edu.my/8245/ http://irep.iium.edu.my/8245/1/storage_stability_pdf.pdf

id	iium-8245
recordtype	eprints
spelling	iium-82452017-12-07T04:36:15Z http://irep.iium.edu.my/8245/ Storage stability of fish oil from Langkawi Island, Malaysia Jaswir, Irwandi Osman, Farida Khatib, Alfi Khan Chowdhury, Ahmed Jalal TP368 Food processing and manufacture Fish oils extracted from 6 species of marine fin fish caught from Pulau Tuba area, near Langkawi Island, a famous tourism destination in Malaysia, were evaluated for their oxidative stability during storage at both -27 and 4℃. The five fish species were “kerisi” (threadfin breams, Scomberomorus commersoni), “kerapu” (groupers, Cynoglossus lingua), “kembong” (Indian mackerel, Psettodes crumei), “gelama kling” (drum-croaker-jewfish, Pristipomodes typus), and “tinggiri batang” (Spanish mackerels, Scolidon sorrakowah). Results showed that stability of oils stored at -27℃ was better than that of oils stored at 4℃. Iodine value (IV) of oils decreased during storage, while other parameters, namely peroxide value (PV), anisidine value (AnV), acid value (AV) and thiobarbituric acid (TBA) value increased. However, the rate of quality deterioration of oil samples was relatively low, as shown by very little changes in fatty acid profiles of the oil, meaning that both storage temperatures might be used for storage purposes of fish oil. Japanese Society for Food Science and Technology 2009 Article PeerReviewed application/pdf en http://irep.iium.edu.my/8245/1/storage_stability_pdf.pdf Jaswir, Irwandi and Osman, Farida and Khatib, Alfi and Khan Chowdhury, Ahmed Jalal (2009) Storage stability of fish oil from Langkawi Island, Malaysia. Food Science and Technology Research, 15 (6). pp. 591-598. ISSN 1344-6606 (Print);1881-3984 (Online) http://content.karger.com/ProdukteDB/produkte.asp?Aktion=JournalHome&ProduktNr=227093
repository_type	Digital Repository
institution_category	Local University
institution	International Islamic University Malaysia
building	IIUM Repository
collection	Online Access
language	English
topic	TP368 Food processing and manufacture
spellingShingle	TP368 Food processing and manufacture Jaswir, Irwandi Osman, Farida Khatib, Alfi Khan Chowdhury, Ahmed Jalal Storage stability of fish oil from Langkawi Island, Malaysia
description	Fish oils extracted from 6 species of marine fin fish caught from Pulau Tuba area, near Langkawi Island, a famous tourism destination in Malaysia, were evaluated for their oxidative stability during storage at both -27 and 4℃. The five fish species were “kerisi” (threadfin breams, Scomberomorus commersoni), “kerapu” (groupers, Cynoglossus lingua), “kembong” (Indian mackerel, Psettodes crumei), “gelama kling” (drum-croaker-jewfish, Pristipomodes typus), and “tinggiri batang” (Spanish mackerels, Scolidon sorrakowah). Results showed that stability of oils stored at -27℃ was better than that of oils stored at 4℃. Iodine value (IV) of oils decreased during storage, while other parameters, namely peroxide value (PV), anisidine value (AnV), acid value (AV) and thiobarbituric acid (TBA) value increased. However, the rate of quality deterioration of oil samples was relatively low, as shown by very little changes in fatty acid profiles of the oil, meaning that both storage temperatures might be used for storage purposes of fish oil.
format	Article
author	Jaswir, Irwandi Osman, Farida Khatib, Alfi Khan Chowdhury, Ahmed Jalal
author_facet	Jaswir, Irwandi Osman, Farida Khatib, Alfi Khan Chowdhury, Ahmed Jalal
author_sort	Jaswir, Irwandi
title	Storage stability of fish oil from Langkawi Island, Malaysia
title_short	Storage stability of fish oil from Langkawi Island, Malaysia
title_full	Storage stability of fish oil from Langkawi Island, Malaysia
title_fullStr	Storage stability of fish oil from Langkawi Island, Malaysia
title_full_unstemmed	Storage stability of fish oil from Langkawi Island, Malaysia
title_sort	storage stability of fish oil from langkawi island, malaysia
publisher	Japanese Society for Food Science and Technology
publishDate	2009
url	http://irep.iium.edu.my/8245/ http://irep.iium.edu.my/8245/ http://irep.iium.edu.my/8245/1/storage_stability_pdf.pdf
first_indexed	2023-09-18T20:17:54Z
last_indexed	2023-09-18T20:17:54Z
_version_	1777407911394279424

Storage stability of fish oil from Langkawi Island, Malaysia

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