碩士 / 國立中興大學 / 食品科學系 / 88 / Abstract
Cooking is a necessary process during canned tuna processing. It is wasteful to discard the incidental cooking juice containing soluble protein and lipid. EPA (eicosapentaenoic acid) and DHA (decosahexaneoic acid) included in lipid portion were verified as functional components for health food. The objective of this study was to recover and refine the fish oil in cooking juice. The physichemial properties of the oil were also investigated. The results obtained were as follows:
1. Acid value (AV) of the crude oil from tuna cooking juice was 10.5 mg KOH/g‧oil, while saponification value (SV) 170.2 mg KOH/g‧oil, and peroxide value (POV) 18.4 meg/kg‧oil. After refining by degumming, alkali treatment and bleaching, the value of AV, SV, and POV decreased to 0.25, 167.3 and 12.5, respectively. The refined oil contained 9.23% DHA and 3.27% EPA.
2. High AV (10.5 mg KOH/g‧oil) with low yield (not more than 50%) oil was obtained from cooking juice by general alkali refining. Deacidification capacity of Amberjet 4400 reached to 145 mg KOH/g‧resin which was higher than Amberlite IRA-400 and Dowex-2. Batch-type might be applied to deacidification with over 70% yield of oil and 95.2-98.5% recovery rate of fatty acid.
3. Lipozyme IM-60 was used to catalyze esterification with triacylglycerols. The reaction favorably proceeded at 50℃ with 0.5% water. After reaction for 18 hr, the degree of ester interchange reached to the utmost limit. In the meantime, the concentration of PUFA in triacylglycerols was 35.2%, DHA and EPA was increased to 19.8% and 6.3%, respectively.
4. Hydrolysis of tuna oil with Candida rugosa lipase was favorable at 50℃ containing 5% water and 10% enzyme in the reaction mixture. The degree of hydrolysis reached to over 70%.The content of DHA and EPA could increase from 12.5% to 37.2%.
5. Tuna oil obtained by lipase treatment was spray-dried as a micro-encapsulated product. The powdered fish oil with particle size 10-20 μm contained 33.33% oil.There were many cavities in the layers of the shell. Combination of Gum Arabic, gelatin, and caseinate could give powdered oil with optimumal physical properties.
| Identifer | oai:union.ndltd.org:TW/088NCHU0253009 |
| Date | January 2000 |
| Creators | Chang-Wei Hsieh, 謝昌衛 |
| Contributors | Wen-Ching Ko, 柯文慶 |
| Source Sets | National Digital Library of Theses and Dissertations in Taiwan |
| Language | zh-TW |
| Detected Language | English |
| Type | 學位論文 ; thesis |
| Format | 122 |
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