{"title":"Optimisation of ultrasound-assisted lipid extraction in the pretreatment of purple-spotted bigeye fish skin","authors":"Sininart Chongkhong","doi":"10.47836/ifrj.30.3.11","DOIUrl":null,"url":null,"abstract":"The present work investigated the defatting of purple-spotted bigeye fish skin to obtain lipid prior to hydrolysis for gelatine production. Lipid was extracted using ultrasound-assisted extraction (UAE). The drying temperature of the skin on lipid recovery and preliminary kinetic of UAE were studied before a two-stage extraction was optimised by employing response surface methodology. Qualities of lipids and of the remaining solids after extraction were then analysed. The optimal drying temperature was found to be 80°C. The kinetic study that followed indicated that the highest extraction rate was achieved at 30°C, and from UAE using ethanol (UAEE) and sequential UAE using hexane (UAEH), the maximum percentage of total lipid recovery was 91.326 at 30°C, 37 kHz, and 60 min. The qualities determined by peroxide, conjugated diene, thiobarbituric acid reactive substances, and acid values showed that the extracted lipid could be suitable for industry, while the remaining solid could be used as material for gelatine production.","PeriodicalId":13754,"journal":{"name":"international food research journal","volume":"38 1","pages":""},"PeriodicalIF":0.7000,"publicationDate":"2023-06-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"international food research journal","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.47836/ifrj.30.3.11","RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q4","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
引用次数: 0
Abstract
The present work investigated the defatting of purple-spotted bigeye fish skin to obtain lipid prior to hydrolysis for gelatine production. Lipid was extracted using ultrasound-assisted extraction (UAE). The drying temperature of the skin on lipid recovery and preliminary kinetic of UAE were studied before a two-stage extraction was optimised by employing response surface methodology. Qualities of lipids and of the remaining solids after extraction were then analysed. The optimal drying temperature was found to be 80°C. The kinetic study that followed indicated that the highest extraction rate was achieved at 30°C, and from UAE using ethanol (UAEE) and sequential UAE using hexane (UAEH), the maximum percentage of total lipid recovery was 91.326 at 30°C, 37 kHz, and 60 min. The qualities determined by peroxide, conjugated diene, thiobarbituric acid reactive substances, and acid values showed that the extracted lipid could be suitable for industry, while the remaining solid could be used as material for gelatine production.
期刊介绍：
The International Food Research Journal (IFRJ) publishes papers in English, six (6) issues a year with the coverage of:
Food Science and Technology
Nutrition and Dietetics
Agriculture, multidisciplinary
Chemistry, multidisciplinary
The scope of the Journal includes:
Food Science, Food Technology and Food Biotechnology
Product Development and Sensory Evaluation
Food Habits, Nutrition, and Health
Food Safety and Quality
Food Chemistry, Food Microbiology, Food Analysis and Testing
Food Engineering
Food Packaging
Food Waste Management
Food Entrepreneur
Food Regulatory
Post-Harvest Food Management
Food Supply Chain Management
Halal Food and Management
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