Aryani Netti, Suharman Indra, Heltonika Benny, Edison Edison, Diharmi Andarini
Department Aquaculture, Faculty of Fisheries and Marine, Universitas Riau, Pekanbaru, Riau, 28293, Indonesia.
Department of Fishery Products Processing Faculty of Fisheries and Marine, Universitas Riau, Pekanbaru, Riau, 28293, Indonesia.
F1000Res. 2023 Nov 23;12:1255. doi: 10.12688/f1000research.141714.2. eCollection 2023.
During the last decade, the demand for fish oil as a feed component has increased. Therefore, identifying sources of fish oil from processed catfish waste is an important task. This study aimed to analyse the relationship between fresh weight and mesenteric weight in each group of fish and determine how variations in the size of catfish ( ) and heating temperature affect fatty acid profiles.
The primary source of raw material used to produce fish oil is the mesenteric organ, specifically the belly fat of catfish. This material was obtained from catfish in the following categories: Group A (290-390 g), Group B (440-685 g), and Group C (890-1,100 g). The fish oil was subjected to four different levels of heating temperature (45°C, 60°C, 75°C, and 90°C). The parameters that were analysed included biometry measurements, the correlation between fish weight and mesenteric tissue, and fatty acid content.
Significant positive linear correlations were found between body weight and mesenteric tissue in Group A ( < 0.001, = 0.65), Group B ( < 0.001, = 0.72), and Group C ( < 0.001, = 0.64). Notably, significant differences in fatty acid composition were observed among fish groups and varied heating temperatures. Within the fish group, unsaturated fatty acids ranged from 51.25% to 56.61%, n-3 fatty acids from 1.44% to 1.77%, n-6 fatty acids from 9.04% to 10.1%, and n-9 fatty acids from 35.35% to 37.43%. Temperature fluctuations led to unsaturated fatty acid contents of 52.06% to 55.55%, n-3 fatty acids of 1.28% to 1.46%, n-6 fatty acids of 8.14% to 8,45%, and n-9 fatty acids of 34.9% to 36.92%.
The best fatty acid composition in fish oil was found in Group B (with a weight between 440 g to 685 g) through a heating process at 45°C.
在过去十年中，对鱼油作为饲料成分的需求有所增加。因此，从加工后的鲶鱼废料中确定鱼油来源是一项重要任务。本研究旨在分析每组鱼的鲜重与肠系膜重量之间的关系，并确定鲶鱼大小（ ）和加热温度的变化如何影响脂肪酸谱。
用于生产鱼油的主要原料来源是肠系膜器官，特别是鲶鱼的腹部脂肪。该材料取自以下类别的鲶鱼：A组（290 - 390克）、B组（440 - 685克）和C组（890 - 1100克）。鱼油经受四种不同水平的加热温度（45°C、60°C、75°C和90°C）。分析的参数包括生物测量、鱼体重与肠系膜组织之间的相关性以及脂肪酸含量。
在A组（ < 0.001， = 0.65）、B组（ < 0.001， = 0.72）和C组（ < 0.001， = 0.64）中，体重与肠系膜组织之间发现了显著的正线性相关性。值得注意的是，在鱼群和不同加热温度之间观察到脂肪酸组成存在显著差异。在鱼群中，不饱和脂肪酸范围为51.25%至56.61%，n - 3脂肪酸为1.44%至1.77%，n - 6脂肪酸为9.04%至10.1%，n - 9脂肪酸为35.35%至37.43%。温度波动导致不饱和脂肪酸含量为52.06%至55.55%，n - 3脂肪酸为1.28%至1.46%，n - 6脂肪酸为8.14%至8.45%，n - 9脂肪酸为34.9%至36.92%。
通过在45°C的加热过程，发现B组（体重在440克至685克之间）的鱼油中脂肪酸组成最佳。
