Extraction of Fish Oil by pH Shift Method
Sarojini A.*
Paraprofessional Institute of Fisheries Technology, TNJFU, Madhavaram Milk Colony, Chennai, Tamil Nadu (600 051), India
Vinothkumar L.
Paraprofessional Institute of Fisheries Technology, TNJFU, Madhavaram Milk Colony, Chennai, Tamil Nadu (600 051), India
Vignaesh D.
Paraprofessional Institute of Fisheries Technology, TNJFU, Madhavaram Milk Colony, Chennai, Tamil Nadu (600 051), India
Manivannan M.
Paraprofessional Institute of Fisheries Technology, TNJFU, Madhavaram Milk Colony, Chennai, Tamil Nadu (600 051), India
DOI: NIL
Keywords: Extraction of fish oil, Omega-3 fatty acids, pH shift method, Protein precipitation
Abstract
Fish oil is highly important due to the biologically active omega-3 polyunsaturated fatty acids (PUFA) and its health benefits. The health benefits from the consumption of omega-3 PUFAs especially eicosapentaenoic (EPA) and docosahexanaenoic (DHA) fatty acids include reduction in incidence of coronary heart disease, partial remediation of Type II diabetes, various types of cancers and development of brain and nervous tissue for infants. The high levels of PUFAs in fish oil are highly unstable for oxidation. Fish oil extraction by heat processing method will further induce the rate of oxidation. Hence, oil extraction by practicing non-heat processes such as pH-shift method result in higher quality of final product.
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Reference
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