Storage Stability of Fish Oil from Langkawi Island, Malaysia

• JASWIR Irwandi

  Department of Biotechnology Engineering, Faculty of Engineering, International Islamic University Malaysia

• OSMAN Farida

  Faculty of Science, International Islamic University Malaysia

• KHATIB Alfi

  Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia

• CHOWDHURY Ahmed Jalal Khan

  Faculty of Science, International Islamic University Malaysia

Abstract

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°C. The five fish species were “kerisi” (threadfin breams,sScomberomorus 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°C was better than that of oils stored at 4°C. 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.

Journal

• Food Science and Technology Research

  Food Science and Technology Research 15 (6), 591-598, 2009

  Japanese Society for Food Science and Technology

Keywords

• fish oil
• marine sources
• storage stability
• Malaysia

Details

• CRID: 1390001204458964224
• NII Article ID: 10027495571
• NII Book ID: AA11320122
• DOI: 10.3136/fstr.15.591
• ISSN: 18813984
• ISSN: 13446606
• Text Lang: en
• Data Source:
  • JaLC
  • Crossref
  • CiNii Articles
• Abstract License Flag: Disallowed