Publisher's Synopsis
The high content of polyunsaturated fatty acids in fish oil, especially the omega-3 EPA and DHA, influences the stability and quality of the oil. So, the main goal of such work was directed to study possibility of production high quality fish oil from herring and mackerel by-products using different methods of extraction. Taking into account all the results obtained during this investigation, it could be recommended that: It is possible to use mackerel and herring waste for producing a suitable fish oil for human nutrition and high characterizing with content of omega-3 fatty acids (EPA and DHA). Solvent drying extracted fish oils had the highest content of omega-3 fatty acids. So it might be considered the best.The world annual catch of fish was approximately 133 million metric tons, from which some 20% are processed for food use. Approximately 30% of the latter amount are actually consumed; the rest is generally discarded as waste. More complete utilization of the fish processed for human consumption can be achieved by conversion of heads, frames, fins and viscera into fish meal and fish oil..Fish oil is used in organic processing and handling as an ingredient to increase the content of omega-3 fatty acids-primarily, eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA)-in foods to benefit human health by contributing to healthy brain development and reducing risks of cardiovascular disease, diabetes, inflammation, atherosclerosis. Fish oil is used in a variety of food products, including breads, pies, cereals, yogurt, cheese products, frozen dairy products, meat products, cookies, crackers, snack foods, condiments, sauces, and soup mixes.Get a copy to know the details!
